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New Tokyo Sushi - Dawson Creek

1325 Alaska Avenue, Dawson Creek, V1G 1Z4 · Restaurant

19 inspections

  1. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops left in food (including ice) are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper 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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 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.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: In sushi area, accumulation of crumbs, debris on food contact surfaces/equipment. These conditions could contaminate food which could lead to serious illness.
      • Corrective Action: Food handler is aware to clean work area prior to starting their shift. Clean and maintain in sanitary manner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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.
  2. Routine Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Grease and dust observed on clean dishware stored in cooking area. Also food contact surface in sushi area not very sanitary. Dirty food contact surfaces, food utensils/equipment, dishware, can contaminate foods which could cause serious illness.
      • Corrective Action: Staff aware can cover dishware in cooking area to prevent contamination. Clean and sanitize food contact surfaces as often as needed.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A pile of clothes, equipment stored in receiving area at the back. These may allow the entrance of pest and become a breeding ground for pest which could contaminate foods.
      • Corrective Action: Staff to declutter and rearrange equipment in that area. Area should be maintained in sanitary manner.
  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A few containers containing food in cooling units 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: Foods were covered. Ensure to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Also, tea belonging to staff observed in one of the stand up coolers. This could contaminate food sold to customers.
      • Corrective Action: This was corrected at time of inspection. Staff to ensure all personal belongings (including foods) are stored separate from food sold to the public.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Dust observed on clean dishes in food preparation area. This could contaminate foods and cause serious illness. Also, in sushi area, cutting boards and food preparation area was not sanitary. These conditions could contaminate foods, leading to serious illness.
      • Corrective Action: Staff aware to store clean dishes in manner to prevent recontamination. Store dishes facing downwards or put a sheet over them. Food handler was asked to wash and sanitize all cutting boards and sanitize the prep table. Ensure to maintain working/preparation station in sanitary manner.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: At the back area, stuff are kept/stored behind the walk-in freezer and cooler. This could harbour pest or be a breeding ground for pest.
      • Corrective Action: Staff is aware to remove everything that is stored in that area and keep it decluttered and clean.
  4. Follow-Up Inspection

    2 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided acceptable written food handling procedures. This provides guidance to staff with how to handle foods safely, from when it is received in the food premises to when it is served.
      • Corrective Action: Operator is to develop a food safety plan for staff reference. Provide a copy to the EHO. A copy should be on-site and available upon request.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Opderator has not provided acceptable written sanitation procedures for staff to follow. This provides guidance to the staff to ensure the safe and sanitary operation of the food premises.
      • Corrective Action: Operator is to develop a sanitation plan for staff reference and provide a copy to the EHO. A copy should be on-site and available upon request.
  5. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In dry storage area, boxes of food utensils stored on the floor. Others were on a shelf which is less than 6'' (15 cm) off the floor. (Public Health significance) - Contamination of these utensils from contact with objects, people, pests or chemicals can cause cross contamination of food which can lead to serious illness.
      • Corrective Action: All foods and equipment/utensils should be stored at least 6'' (15cm) off the floor at all times. The boxes on the floor were removed and put on shelves at least 6'' off the floor. Shelves that are less than 6' high should be discarded and new ones, at least 6'' high, should be used.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food contact surfaces, floors, walls are not maintained in sanitary conditions. Dirty and soiled food contact surfaces could cross contaminate foods. Dirty floors and walls could attract pest which contaminate food.
      • Corrective Action: Food contact surfaces/utensils/equipment should be cleaned and sanitized as often as it is used with appropriate sanitizer. Monitor and maintain in sanitary condition. Facility needs to be deep cleaned. All horizontal as well ad well vertical surfaces should be cleaned and sanitized.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Waste removal and cleaning schedule inadequate for the volume produced.
      • Corrective Action: All equipment stored at the facility that are not needed for the operation of the premises should be removed from the premises and the area cleaned and maintained in sanitary condition. Back area should be cleaned (in beween freezers).
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Garbage handling in the food premises is inadequate. Pile up of boxes and old equipment at the back door close to dry storage rooms. This could attract and/or harbour pest (mice).
      • Corrective Action: Removal frequency of garbage from the facility, cleaning schedule of area where garbage is stored and containers must be adequate to prevent attraction of pest (mice).
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, debris, grease build up on walls, floors, behind and beside equipment.
      • Corrective Action: Deep clean food premises. All vertical and horizontal surfaces.
  6. Routine Inspection

    12 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination, and in close proximity to the handwashing sink (Public Health significance) - Contamination of food from contact with water and/or soap while washing hand can cause foodborne illness.
      • Corrective Action: Cover or otherwise protect all foods from contaminants. Move all food away from the handwashing sink.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product. Plastic container without handle used as a scoop in large bin of rice. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided acceptable written food handling procedure for staff to follow.
      • Corrective Action: Every operator of a food service establishment must develop, maintain and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were observed in the dry storage area (both rooms) under and on the shelves. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water; empty shelves and clean all surfaces and the floor. Eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is strongly recommended. Clean and sanitize area where droppings are located and monitor situation. Ensure food spills are cleaned immediately to prevent harbourage of pests.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation system above the cooktop and fryers is coated in grease and requires cleaning. Last professional service was over 6 months ago.
      • Corrective Action: Degrease and clean the panels.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Knives, peelers, and other utensils stored on the hooks above the sink in the prep area were dirty and damaged. Utentils must be cleaned and sanitized after each use. Broken equipment should be discarded as it cannot be effectively cleaned and sanitized.
      • Corrective Action: Wash, rinse, and sanitize all dishes and utensils immediately after use. Discard broken utensils
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice warmer (not in use at time of inspection) was damaged, preventing cleaning and sanitizing of its surfaces.
      • Corrective Action: Repair or replace the item. Do not use for food prep or storage.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Bones and heads leftover from fish processing were being stored in garbage bags in the freezer for employees personal use. Food items for personal use should not be stored on the premises.
      • Corrective Action: Remove product from the food premises. Staff agreed to take the fish home.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided acceptable written sanitation procedures for staff to follow.
      • Corrective Action: Every operator of a food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Dedicated hand washing sink not available as it was being used for washing dishes and produce. Other available sink was not supplied with hand soap in a dispenser, or paper towel. (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: Ensure the hand wash station is 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.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Operator's FOODSAFE certifcation is expired.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. As well as left on the floor. (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. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients and store them in manner that prevents contamination of foods.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) 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: Always store raw meats below and isolated from ready to eat items and produce .
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in chemical dish washer. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In storage area containers of food observed on the floor.
      • Corrective Action: Operator to ensure foods are stored at least 6 inches or 15cm off the ground.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, packages of crab meat and raw meat thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: These were taken to the cooler. Staff is aware to thaw foods under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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. Monitor the concentration of the solution and change as needed. Mix according to the manufacturer's specifications.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C (65C). (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Staff is aware to immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware once taken out of the dishwasher. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen and storage area are not kept in a sanitary condition. Build up of dirt in the storage and kitchen area.
      • Corrective Action: Operator to ensure facility is deep cleaned. Remove equipment not use for the operation of the facility. A cleaning schedule should be followed.
  14. Follow-Up Inspection

    1 infraction

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in both dry storage rooms. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests.
  15. Follow-Up Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Dishwasher staff is aware after dishware are taken out of the dishwasher, ensure they are soaked for at atleast 2 minutes in bleach solution. Bleach solution should have a concentration of 200 ppm. Have the dishwasher repaired by a qualified technician as soon as possible. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice in one of dry storage rooms; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Staff is aware to clean and sanitize area where droppings are located and monitor situation. Also, to prevent conditions that attract pest, remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Lastly, to have owner called in pest control company to trap and remove the pests.
  16. Follow-Up Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in chemical dish washer. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Front desk staff is aware to let dish washer know to Immediately initiate the 3 step manual dish washing. To sanitize dish ware, allow to soak for 2 minutes in sanitizer solution (200 ppm) . Have the dishwasher repaired by a qualified technician and monitor sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the dry storage area. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
  17. Follow-Up Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Paper towel dispensers empty at both hand washing sinks. Soap dispensers empty at both hand washing sinks, dishsoap being used instead. Rolls of paper towel placed at hand sinks until dispensers can be re-filled. (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: Ensure the hand wash station is 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.
  18. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) Cooler in sushi bar was approximately 8 degrees C. Two whole pieces of raw salmon were probed and had internal temperatures of 11-11.8 degrees C. One piece of raw tuna was probed and had an internal temperature of 8.2 degrees C. The chef stated that these items were taken out of the freezer and placed in the cooler 2 hours ago. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Otentially hazardous foods were moved to a working refrigeration unit immediately. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. In the walk in cooler a box of kimchi was left on the floor and it was open. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: 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: 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.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; .
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and/or replace sanitizer solution and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In the garage storage area and the kitchen, there is debris and food built up on the floors. Floor tiles are also damaged making them difficult to clean. (Public Health significance) - Premises must be in clean and sanitary condition to prevent harborage of pests and food contamination.
      • Corrective Action: Thoroughly clean the kitchen and storage areas and maintain both in a clean and sanitary condition. Repair or replace floor tiles so they are durable and easily cleanable.
  19. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Display cooler at the sushi bar observed at >10°C at time of inspection. Multiple foods were probed at 8-10°C. Small white cooler at the front observed at 6°C. Cooler at the sushi bar observed at 7.5°C.
      • Corrective Action: 3 trays of raw tuna, 1 tray of shrimp, 1 plate of eel, 1 tray of salmon and 1 whole salmon were discarded at time of inspection as internal temperatures were between 8-10°C. Salmon from the small white cooler moved to another cooler. Adjust the temperature of the small white cooler and have unit repaired to maintain 4°C. Items from the cooler at the sushi bar moved to the walk-in cooler. Repair unit to maintain 4°C. Do not store food in these units until coolers have been repaired and maintaining 4°C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Temperature reading at 36°C during the rinse cycle. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.