O-Zeki Japanese Restaurant
1-1745 Spall Rd Kelowna BC V1Y 4P7 · Restaurant - Food Service
7 inspections
- Monitoring
2 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): Observed sushi rice from the day prior still stored within a sushi rice storage container at the front sushi prep kitchen area. This was also observed during a previous inspection & the owner/staff at that time were requested to ensure that any remaining sushi rice at the end of day is discarded, per sushi rice food safety guidance information. Again, please ensure that sushi rice is discarded at the end of day and that sushi rice is not used at the start of the next day’s service.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Signs of mice were observed at one back door located beside a palatized stack of bagged dried rice. Gaps were observed in the bottom door sweep of the other/main kitchen back entry door. Please clean/disinfect areas that have been affected by mice and replace worn door seals to prevent entry of mice into the restaurant.
- 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): Observed storage of raw animal proteins above or in too close proximity to ready to eat food like sprouts and other produce. Please store raw animal proteins on bottom shelves and/or adequately separated from ready to eat food inside refrigerators.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide functioning thermometers inside all refrigeration equipment. Please ensure that test strips for quaternary ammonia are available and in use for "no rinse" required hard/food contact surface sanitizer solutions. Please ensure that pre-mixed chemicals/sanitizer solutions are stored within properly labelled containers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): "No rinse" required sanitizer solutions were not pre-mixed/not in use at the sushi preparation area or main kitchen grill area. Cloths in continuous use were observed on the counter tops and not stored within sanitizer solutions. As discussed, please locate sanitizer buckets at either side of the sushi prep line (in a safe location) for storage of cleaning cloths in continuous use. Please ensure that other cleaning cloths are laundered after each use and not used continuously to wipe hands or counters without being stored within a sanitizer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please resurface or replace cutting boards on the sushi prep line and in the back kitchen area that were observed with knife grooves and stained. Please clean affected areas of the kitchen as discussed, including garbage cans, some equipment, dry food storage containers, back door, walk-in refrigerator door and walk-in refrigerator shelving, etc. Please also replace walk-in refrigerator shelving that is rusted with missing/flaking paint as discussed. Please provide a plan to replace broken/missing floor tiles in the kitchen area and complete floor repairs by October 31, 2024
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan details, including written details on preparation of sushi rice and sectioning of fish used for sashimi in accordance with food safety standards were not available at the time of inspection. Please locate a copy of the O-Zeki Japanese Restaurant food safety plan and maintain onsite, including the sushi rice pH test result requested at the time of last inspection and, thawing/sectioning/handling details for raw fish.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please confirm valid FoodSafe certification for both ownership and staff to ensure at least one certified staff member is on duty at all times during operation. Please maintain copies of foodsafe certificates onsite within your food safety plan document.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw fish used for sashimi/sushi stored in the side deep freezer were observed in storage in open bags and in contact with the sides of an iced up freezer with rusted sides and a broken lid.
- F2.1 Does the facility have proper monitoring supplies?
- F2.7 Are there handwashing stations available and properly supplied?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Onset pH test was inconclusive for sushi rice.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Salmon cooked in the morning, measured as high as 22deg.C >4hours later; these items were being cooled with their lids on within the upper insert section of the front prep table cooler.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Although PHF within the front sushi display cooler were measured at 4deg.C or less, ice was being used within the unit in order to maintain proper temperatures. Owner acknowledges that this is not a long term solution to operating this unit and indicated that he is in the process of ordering a new unit.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Food storage containers were again noted being stored directly on the floor in the walk-in cooler. Raw poultry juices were observe on the lid of one of these food storage containers and, raw meat/poultry/seafood were inadequately separated inside this refrigerator at the time of inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Although some cleaning had been completed since the last inspection and the broken floor in the walk-in cooler filled with concrete, the condition of the floor throughout the kitchen is impacting the ability of staff to keep the floor in a sanitary manner: floor tiles have been randomly installed over top of the existing floor, not tight fitting and allowing the accumulation of filth and, there are areas where the flooring is missing (ie. under the back sink and at the front sushi bar). Flooring tiles have also been installed on the walk in cooler reach-in doors and on some shelving to cover worn surfaces.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 - Are proper cooling procedures followed?
- 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): No measurable dishwasher sanitizer found on the final rinse cycle at the time of inspection. Food contact surface sanitizer being mixed too strong for a "no-rinse" sanitizer. Many areas of the kitchen were observed not being maintained in a sanitary manner (equipment & underneath/behind equipment, knives on mag strip, common touch surfaces like doors and handles, walk-in cooler, floors & walls).
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meat observed in storage above ready to eat foods inside walk-in cooler. Foods observed being stored improperly on the floor inside the walk-in cooler; walk-in cooler floor is not suitable for food storage based on reasons including, minimum sanitation not being maintained & a floor drain in the center of the refrigerator has previously backed up.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Worn shelving inside walk-in cooler and raw plywood being used on wire shelving was observed in unsanitary manner.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
10 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Rice found at 48deg.C within hot holding unit - operator was instructed to reheat this food and to discontinue use of small stainless bowl within hot holding unit that was impeding proper hot holding. Operator must ensure hot holding at ≥60deg.C.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Fish used for Sashimi found being thawed on counter at room temperature (product still frozen). Operator must ensure proper pre-planning such that raw fish is thawed under refrigeration only and not left on the counter.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Please provide fully stocked liquid soap and paper towel dispensers at all handwashing sinks and ensure that staff are washing their hands properly with soap and drying with paper towel.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Operator must properly seal around grease interceptor and repair hole in wall to eliminate ants and prevent entry of pests.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Either no sanitizer or straight bleach found within sanitizing bottles. Operator must ensure 100ppm bleach solutions and that wiping cloths in continuous use are stored within a sanitizer solution. Some areas of kitchen require additional cleaning as discussed.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Operator must ensure that raw meat are stored separate and below ready to eat food within coolers. Old and soiled Styrofoam within front prep table cooler must be removed and more cleaning conducted. Old bamboo skewers must be used only once and then discarded.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Operator must replace the old wooden counter top at the back of the kitchen that is visibly unsanitary and can no longer be properly cleaned. This surface must be replaced with a counter that is smooth, cleanable, durable and impervious. Old/raw wood pass-through doors into walk-in cooler require resurfacing or replacement, including door seals to ensure that they are cleanable. Worn/raw wood shelving within walk-in cooler requires resurfacing.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The back food preparation sink/faucet is the only sink within the main kitchen and was observe in use for food prep at the time of inspection and accordingly, no separate hand washing facilities have been provided. Operator must install a handwashing sink within the main kitchen area to ensure that a sink is always available for hand washing.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must provided an updated food safety plan that includes preparation of sashimi fish for review at the time of follow-up
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must formalize and implement a daily, weekly and monthly sanitation plan for the O-Zeki restaurant.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions