Maki Sushi
12-515 Harvey Ave Kelowna BC V1Y 6C7 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wet wiping cloths observed stored on sushi prep table. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are available and accessible to staff onsite. No thermometer observed in the under-counter cooler. Ensure all coolers are equipped with a thermometer to monitor temperatures.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Significant build-up of grease and food debris observed under the cook line. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher detergent pipe was observed out of the detergent jug at time of inspection and appeared to be clogged. This may lead to inadequate washing of utensils in the dishwasher. Operator was instructed to wash and rinse the dishes in the compartment sink until the dishwasher is fixed. Fix the dishwasher, and ensure dishwasher is supplied with a detergent.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The sink in the sushi bar was noted to be used for handwashing. Install a splash guard adjacent to the handwashing sink to prevent contamination of food preparation area while handwashing. 2. Wet wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use. 3. Floor carpets appeared to be absorbent in nature were observed kept on floor near the food service dishwashing area. Wet carpet may lead to unsanitary conditions in the facility and can attract pests. Remove the carpet and ensure floor surface is smooth, and easily cleanable. 4. A knife was observed stored in a crevice. Ensure knives are stored and maintained in a sanitary manner. 5. Ensure cleaning agents, sanitizer bottles/buckets are properly labelled.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Dishes were observed kept in front of handwashing sink, preventing a clear access to the handwashing sink. Ensure handwashing station is accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops for rice, flour and other products were being stored in the container with the product. A) Observed that scoops did not have handles on them. Corrective Action: To prevent contaminating food products in containers, ensure that the scoops are being stored away and in a sanitary manner. Please obtain scoops that have handles as well.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have chlorine test strips available. Corrective Action: Operator is to obtain chlorine test strips to verify the concentration of sanitizer solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 300 ppm of bleach was measured in a spray bottle. The operator was informed that this exceeds the recommended concentration levels for chlorine and high concentrations may leave residues on surfaces and may potentially become a skin irritant. Corrective Action: Corrected during inspection: the operator was observed diluting the solution in the spray bottle, and was informed to put only 1/2 tsp of 5.25% bleach per litre of water. After acquiring chlorine test strips, operator is to monitor the concentration of their sanitizer, which should be within 100-200 ppm. -- High-temperature dishwasher was measured at 72.1C at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dust and food debris were observed in the back area near the chest freezer along with sauce spills on storage area floors. Corrective Action: The operator is instructed to clean, sanitize and reorganize all affected areas to prevent contamination, and unsanitary conditions.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is to develop a written food safety plan that outlines critical control points (receiving, storing, and cooking food), along with critical limits (time and temperature), monitoring procedures and corrective actions. Please refer to provided templates when writing a food safety plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator is to establish a sanitation plan with a schedule outlining the choice of cleaning agents and the frequency for cleaning different sections of the facility. Please refer to provided templates when writing a sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator stated that the last time they have received FOODSAFE training was from 2009. Please obtain valid FOODSAFE certification to refresh knowledge in food safety.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a knife being stored on top of a line cooler located underneath the prep surface. Accumulation of dust observed on top of the cooler. The operator mentioned that the knife is only rinsed with water before use.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Accumulation of dust and food debris as well as cluster of unnecessary items for the operation found in the back area by the chest freezer. Accumulation of grease observed underneath the fryer, on the floor, and on a handle of the dishwasher.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning throughout the premises required. A number of walls and shelves show wear and are porous and not easily cleanable
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel and liquid soap dispensers are no longer working and need replacement.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4C - (1) Caulking around the sink and dish washing area has eroded. Remove the old caulking and re-seal to allow for proper cleaning/sanitation. (2) Clean the area around the deep fryer, cover/protect the electrical socket to ensure moisture and food debris do not pose a risk for fire.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions