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My Sushi

9824 100 Street, Fort St. John, V1J 2Y2 · Restaurant

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The exit/back door has an opening under it which is capable of allowing pest to enter the food pre area. Pests can be a vehicle for cross-contamination of food contact surfaces and equipment.
      • Corrective Action: Ensure that the opening at the back door is adequately covered
  3. Follow-Up Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pool of water on counter where hand washing sinks are found. Leaving the surface wet does not only deteriorate the the surface (made of wood) but can become breeding ground for bacteria.
      • Corrective Action: Pool of water was cleaned. Operator to ensure counters are kept dry especially around hand washing sinks. Reduce water pressure if that will reduce splashing of water on counters,
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Water bottle of one of food handlers observed on food preparation table. This can contaminate food.
      • Corrective Action: This was removed. Food handlers to keep any personal items away from food preparation area.
  4. Follow-Up Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meats were found placed in room temperature for about 1.5 hours after purchase. (Public Health significance) - Potentially hazardous foods (PHFs) should be stored at 4 degree Celsius or lower. Food ingredients should be stored in the refrigerator immediately after being delivered. these practices minimize pathogen growth in PHFs, preventing foodborne illnesses.
      • Corrective Action: Operator immediately put the meats in the walk-in cooler.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scented bleach is used to sanitize food contact surfaces. Cutting boards are chipped and damaged. (Public Health significance) - Scented bleach contains additives that may not be food safe, potentially causing chemical intoxication. Damaged cutting board allows food debris to accumulate and hard to clean, allowing bacteria to form biofilms and contaminate foods.
      • Corrective Action: Operator stop using scented bleach for sanitation, instead, unscented bleach should be used. Operator immediately disposed of the damaged cutting boards.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One floor drain cover was missing. A quarter sized gap was found in the back door. Some debris were found on the floor behind equipment. (Public health significance) - Floor drain and doors should be properly covered without leaving a large gap to prevent the entry of pests. Food debris can attract pest to harbour, potentially contaminating foods and equipment.
      • Corrective Action: Operator to seal all the gaps, cover drains and ensure no food debris are left overnight.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal items (smartphone) were found in the kitchen. (Public Health significance) - smartphone harbours numerous pathogens, such as S. aureus. Touching the phone during food preparation can cross contaminate food and causes foodborne illnesses.
      • Corrective Action: Operator immediately removed the items.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products stored in garbage bags and food products were stored uncovered.
      • Corrective Action: Ensure to store all food products in food grade plastics. Ensure to cover all food products in storage.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility was not clean and sanitary (floor, equipment, walls).
      • Corrective Action: Ensure to maintain your facility as per your cleaning and sanitation plan.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items not required for business operations were stored at the facility. Personal items were found in the kitchen.
      • Corrective Action: Remove the grill, smoker, old restaurant items that are not in use, as they are preventing you from maintaining your facility clean and sanitary. Remove your personal items from the kitchen area to avoid any cross contamination.
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Accumulation of dirt inside ice machine observed as well as box of flour and cooking oil observed on the floor. (Public Health significance) - Contact of foods (including ice) with dirt can contaminate foods which can cause serious illness.
      • Corrective Action: Keep food (including ice) equipement free from contamination and store foods and equipment atleast 15cm or 6 inches off the floor. Keep food equipment in sanitary conditions.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce in stand-up cooler. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce. Ensure this is maintained in all refrigeration units.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: This was corrected at time of inspection. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of drit and debris in between and behind equipment, as well as in storage rooms. Accumulation of dirt and debris may attract pest which can contaminate foods.
      • Corrective Action: Operator aware Kitchen needs to be deep cleaned.
  8. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk-in cooler, raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inside and outside of ice machine not kept in sanitary manner. (Public Health significance)- Ice can be contamination which can lead to food borne illness.
      • Corrective Action: Operator to clean ice machine and maintain it in sanitary condition at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: At the front, foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Operator to Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. This was corrected at time of inspection. All wiping cloths were removed from the counter and stored in sanitzer solution.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers with wiping cloths in them. (Public Health Significance) Wiping cloths must be stored in a sanitizing solution if used for surface sanitizing. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator aware bucket of water should have sanitizer in it if used on surfaces. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). This was corrected at time of inspection. Bleach solution was prepared for surface sanitizing.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Dirty cookware observed in the hand washing sink. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator is aware hand washing sink should be accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal food items were kept on-site. An operator of food premises must not permit equipment or materials that are not required for the operation of the premises to be stored on the premises.
      • Corrective Action: Remove personal food items from the premises.
  11. Initial Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops were left inside flour bag, rice container, and ice machine, for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.