Nagomi Sushi
519 9 Ave N Golden BC V0A 1H0 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Surface sanitizer in spray bottle measured above 200ppm chlorine. This high concentration can increase the risk of chemical contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): During the inspection, it was noted that the pH of the sushi rice exceeded 4.6.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): -The concentration of the chlorine sanitizer solution was measured at 200 ppm. -pH tests strips for measuring the pH of the sushi rice were not available. It is recommended to do a pH testing for the sushi rice to ensure the rice is kept below 4.6 to prevent any growth of microorganisms.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): During the inspection, it was observed that beef cuts were left to defrost on the counters.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.1 Are proper cooking procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Upon inspection, it was noted there was spilled dry rice on the floor of the pantry area.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Upon inspection, it was noted that a pot of cooked rice was sitting out uncovered on the food prep counter. Rice temperature measured at ~24 degrees C.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1) Upon inspection, it was noted that packaged shrimp was left defrosting in the sink.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions