Nishino Sushi
A-3020 Westsyde Rd Kamloops BC V2B 7G2 · Restaurant - Food Service
20 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): built in thermometer for the HT dishwashing machine is malfunctioning ( only the Wash thermometer dial moves while the Rinse dial is stuck in one position)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Jet-Tech F22 was checked and hot water produced during rinse was only 63°C
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): empty paper towel dispenser at the Sushi Bar Hand wash station
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6B Please read comment under F1.7 below ( expired Philadelphia cream cheese)
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Two tubs of Philadelphia Cream cheese (2x 500 g) being stored in the walk in cooler expired in APRIL 2025-Operator must ensure foods served to the customers are free from spoilage microbes
- 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): F2.1B Danby Chest freezer has no thermometer (malfunctioning thermometer)-Josh will procure a new thermometer for this unit
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Folded wiping cloths ( wet with water) for sushi bar kept beside the faucet handles do not contain/not saturated with sanitizing solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C Please read the comment under F2.3 above re: wiping cloths beside sushi prep table/chopping board exhaust canopy appears clean but is overdue for professional servicing (TVS decal states it was due on Nov 21)
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A,B, C Sanitation Plan is not onsite at time of inspection
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A and D 1. In the dishwashing room, a couple of food items ( in original bags) were observed being stored directly on the floor ( 20 kg Unbleached, enriched flour, 10 kg bag of Rogers sugar). 2. Pre-cooked items ( battered and fried- prawn, sweet potato, tofu cubes)were found stored in prep cooler without BB dates ( to protect food from spoilage microbes). 3. Knife storage in the sushi bar area needs to be changed i.e., sanitized knives must be stored to maintain the knives in sanitized condition ( don't place on sticky, unclean surface underneath the dish shelf).
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): HT dishwashing machine was checked 3x. Hottest temp for sanitizing rinse cycle water was observed to be 68.5°C
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Danby kitchen freezer was not keeping foods frozen at 0°F/-18°C or colder ( observed temp was -12°C)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A and B Operator is hoarding a number of malfunctioning equipment which must be removed from the site as they are being piled high with stuff and makes the space cluttered and hard to clean ( 1 door cooler in dining room, upright freezer and line cooler in dishwash room) F2.5G see comments above for F1.7 storage of flour and rice in dishwashing room F2.5K washed and dried dishes were found stored in roughneck plastic bins that were unclean/contaminated ( and one of the bins has a hole on the bottom); also pls. read comment re: knife storage in sushi bar
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): a new pc of equipment ( for sushi rice processing) was added in the sushi bar EHO requests to see the specifications ( UL or NSF cert) for the sushi making equipment
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is incomplete- Operator must add washing and sanitizing requirements ( procedures and frequency) for the new sushi -making equipment
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sushi ingredients found sitting at ambient temps outside the sushi showcase cooler
- F1.7 Are foods protected from contamination?
- Observation(s): shelf with washed/ready-to use plates is cluttered with non-food items ( needs to be organized and cleaned/sanitized to keep plates in clean/sanitized condition); New freezers in customer area ( dining room) are not secured ( padlocked) to protect food from contamination
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Danby chest type freezer needs a therm
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A F-22 dishwash machine was observed malfunctioning ( checked 5x but hottest (max) dish level temp was observed to only reach 69°C )
- 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): knives and probe thermometer in a container in the kitchen are exposed to contamination when placed beside or in same container as non-food item materials; Exhaust canopy was observed coated with dust balls/dripping grease and grime ( prof company's (TVS) sticker/decal states NEXT Service was due in SEPT 2023 )
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): RE- occurring Infraction for Malfunctioning Dishwashing equipment ( see comments under F2.3A)
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Floor plan changes done in dining room ( operator added 3 freezer units in dining room) Floor plan change was also done in dishwashing room ( a line cooler not working/being used as storage cabinet was added on the side opposite from HW station)
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temp of Miso soup in the "food warmer" hot holding equipment was observed to be 53°C ( was re-heated at 2 pm on day of Inspection) Six coolers in premises were checked ( all keep PHFs at safe temps≤4°C)
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must replace the thermometer for Kenmore HD Commercial freezer ( broken glass in the front dial might become loose and contaminate the foods in the freezer)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Jet-Tech F-22high temp dishwasher was checked 3 consecutive times and the hottest temp observed ( dish level) was only 66°C.
- 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): F2.5A Please read comment under F2.3A above ( malfunctioning mech DW equipment)
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frigidaire Freezer keeps the air in the unit at a temperature warmer than -18°C ( observed air temp was 0°C)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Inside the walk in cooler the FRP ceiling and fan grilles were observed contaminated with mould/mildew and/or grime. Contaminated surfaces must be wiped clean to prevent food contamination.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): An upright freezer (Kenmore HD Commercial freezer) was added in the sushi bar area; Josh will submit an updated floor plan to show the change in the equipment layout in the food prep area.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): #6 fridge ( line cooler in kitchen) keeps cubed tofu ( in liquid) at temps above 4°C ( internal temp observed was 8-9°C); Leftside showcase in sushi bar keeps sliced sushi fish at48°F
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cardboard ( flattened boxes) must be removed from the shelf underneath the Therma-TEK range in the kitchen; Cardboard must also be removed from the floor underneath the cooking equipment ( range, grill, deep fryers) in the kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): Jet tech F-22 sanitizes with hot water ( adeq temp observed at dish level); wiping towels being stored in a solution with 0 ppm chlorine (CDI)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Myeongshik EOM ( aka Josh) is the new owner contact and new Primary Operator- Josh is required to complete and submit the Food Premises App form
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO requests to review FSP for Tuna poke, assorted sashimi, chicken donburi, Tonkotsu ramyun, prawn tempura
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Josh is not a holder of a valid FS1 Certificate; employee YUK CHUN TSUI ("Alan") holds a CIFS certificate valid until Feb 2025
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): portioned sliced previously cooked chicken ( approx. quantity: 1/4 cup) double panned in the top compartment of line cooler was being kept at temperatures higher than 4°C/40°F ( observed internal temp was 50°); Spicy mayo and other sauces being kept in the NewAir cooler ( kept in plastic squeeze bottles and insulated by plastic tub inside the cooler) had an internal temp of 6-7°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand hygiene audit performed ( EHO observed male cook during Hand hygiene moment): Step #6 of Wash Your Hands! sign was omitted (i.e., he turned off the tap with bare hands and re-contaminating hands in the process).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): EHO found a jacket ( belongs to one of the staff) being hung on the pole/corner of kitchen shelf ( beside microwave and beside washed plates)-Staff's personal effects must be stored/kept in staff lockers or dedicated area/coat hooks away from food storage/prep areas
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fan Grilles inside the walk in cooler must be wiped clean to remove build-up of grime and mould ( also one area of ceiling beside the fans needs to be wiped up to remove mildew/mould growth). Maintenance of this area must be added to the restaurant's Sanitation Plan to prevent issues in the future.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): exhaust hood is overdue for servicing (TVS sticker says it was due in Nov 2020)
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Owner Contact and Primary Operator name has changed; Application for Food Premises given to Xue CUI ( aka, Crystal). Form will be completed and returned to EHO within the week
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): New Primary Operator must hold a valid FOODSAFE Certificate ( or equivalent training)
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): built-in rinse cycle thermometer for the Jet-Tech dw machine is malfunctioning; Operator needs to procure a min-max recording thermometer ( e.g., waterproof digital thermometer such as the Cooper DFP450W) to measure rinse cycle hot water temperature OR to get the Repair Technician to fix the machine's built in thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing machine was checked >3x and hottest water temp recorded was 67°C ( dish level temp)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Drain pipe for Dedicated Handwash station needs to be fixed to prevent clogging the pipe and flooding the floor F2.5C bucket with liquid and wiping towels was tested- Chlorine test paper showed 0 ppm Chlorine residual in the sol'n-CDI
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Alternate sink for Handwashing is not supplied with liquid soap in dispenser F2.7D-see comments under F2.5B
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Documentation is missing for the following: Tempura flour, Yakisoba noodle (double happiness brand), 21 Century rice noodles ( pink net packaging) Other items reviewed: Sunfrie canola oil (0/9g), Sanuki Udon (ings list), Maple Leaf trading co. Gyoza (0.3/15 per 10 pcs)
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): showcase#2 keeps raw PHFs sushi fish@15°C all other coolers keep PHFs@≤4°C, freezer @2°F; miso soup ( hotholding)@71°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): screen for kitchen side door has a 2 inch gap @ bottom right corner-which may allow insects and rodents to gain access into food premises
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): mechanical DW found to be malfunctioning@ time of Inspection ( not dispensing chlorine sanitizer automatically during rinse cycle)
- 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): floor sweep log to be use; Accumulated food scraps present under cooking station/deep fryer ( SANITATION Plan task of cleaning kitchen floor surfaces ( including sushi bar area) is not done as per stated schedule of once every 24 hrs; suggested to Harry to increase frequency to 2x in a 24 hr period); thorough scrub and mop also to be done in the sushi showcase floor areas
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Jet Tech F-22 machine was checked 4x-hottest temperature observed was 60-65°C ( required hot water temp for high temp machines is 82°C in rinse)
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Palmolive detergent is stored in the same shelf being used for food ( noodles, tempura mix, etc...)
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kitchen lighting intensity needs to be increased (tabletop surface where knives are used has lighting that only measures 50 lux; required illumination is 540 lux)
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): One out of two sinks in the kitchen is malfunctioning-the other sink must be repaired as the alternate sink is not easily accessible ( ie, not in a convenient location)
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): a bowl of cooked yam tempura is being held at ambient temperature in kitchen ( internal temp observed to be 35°C- Harry will measure internal temp in 4 hrs/ 6 pm, and take photo of probe thermometer in yam to show Critical Limit is being met during cooling down process); In the future, any UNlabelled potentially hazardous food kept @dangerzone temps will be discarded at time of inspection.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 8 units of coolers in premises (Kool-It, Silver King, Turbo air, M3, walk in cooler, Endura, left sushi showcase, right sushi showcase; All units save for two are keeping adequate temps.: sushi bar showcase (right side@6°C); M3 cooler@50°F/ 10°C ( tempura batter) 2 freezers in premises main floor ( both are keeping food@ 0°F or below)
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The cook rinsed hands in water after handling raw veggies and mixing them ( with bare hands ) in tempura batter (He did not use hand soap) The same cook did not wash hands after handling raw meat with bare hands ( thinly sliced beef for teriyaki; He touched cooler door handles and other raw foods after touching raw beef); he also has a habit of wiping hands on the front of his shirt ( no apron worn by cook)
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): shin ramyun noodles being stored directly on the floor of the kitchen
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): hand sink in sushi bar has a leaking drain pipe. It must be fixed to avoid flooding the floor.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): kitchen hand wash sink is not available ( tap has been removed); the food prep sink is being used temporarily ( Operator must ensure station is equipped with ample supply of hand soap and single serve towels)
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Endura refrigerator, walk in cooler, Turbo Air, M3 Turbo Air, Kool- It, Silver King, Turbo Air sushi showcase coolers (2), Master-Bilt freezers(2)- all except for Kool-It are keeping PHFs at safe temperatures ( Kool-It was running at 50°F at time of inspection); Temp logging for Refrigerator units ceased after May 2nd 2017
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Operator and 1 foodhandler were observed NOT washing their hands after entering from the back door AND before proceeding to handle food/food equipment
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Server was observed handling with bare hands the business end ( not the base) of the glass ( glasses are pre-filled with ice cubes and stored in the Kool-It cooler)
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): tempura batter crunch ( in 3 bowls) is kept uncovered and the shelf/cart for storing the product is not cleaned regularly ( crumbs allowed to accumulate around the bowls and not cleaned up immediately)
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): all coolers with the exception of cashier cooler ( Kool-It unit used for sliced tofu, and sliced green onions) keep PHFs at ≤4°C; Average of 8°C-miso soup ingredients discarded at time of inspection deep fried yam tempura (5 pcs)are being kept at room temp (and has been on the cart overnight) discarded at time of inspection
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): interior of microwave under sushi bar is in need of a sanitizing wipe
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): container underneath microwave is cardboard box material -please replace with material that is impervious to moisture so staff can wipe surfaces with sanitizing sol'n on a regular basis
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Operator ( sushi chef) and cook in the back kitchen are not wearing a form of hair restraint
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): grilles for the fans in the walk in cooler (4) need to be wiped cleaned and sanitized -they are currently covered in dust and grime; 2 out of three sanitizing buckets ( bleach water sol'ns) contain unclean solutions- Operator must ensure sanitizing solutions are maintained clean to properly sanitize cloths and surfaces ( CDI)
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Harry wasn't able to produce his FOODSAFE certificate at time of inspection
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must write food safety plan for No-cook, cook-chill-reheat-serve and/or cook-chill-serve menu items
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): New operator must write the new Sanitation Plan ( please use the template/hand-out provided)
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?