Oh Sushi Mura
1021 McGill Rd Kamloops BC V2C 6H4 · Restaurant - Food Service
19 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NEW INFRACTION: Chlorine test strips were not found in the facility. Have chlorine test strips available to test the chlorine concntration in the dishwasher, and in spray bottles and wipe cloth pails used for sanitizing food contact surfaces.
- 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): 1 NOT RESOLVED: Sanitizer was not available for use in the kitchen at the time of inspection. A sanitizer spray bottle or a sanitizer wipe cloth pail must always be present in the kitchen for sanitizing food contact surfaces etc. throughout operating hours. If bleach sanitizer is used the sanitizer concntration must be 200 ppm (5 ml bleach per litre of water). Correct right away. 2. NOTE: The concentration of the bleach sanitizer at the front wait station was 0 ppm, must be 200 ppm. If bleach sanitizer is used, change the sanitizer solution every 2-4 hours. Test the sanitizer solutions with the chlorine test strips (test strips are on the wall by the dishwasher).
- 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): 1. NEW INFRACTION: Clean up the spilled oil from behind the fryers and other equipment on the cook line. 2. NEW INFRACTION: Clean the walls and ceiling in the kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. NOT RESOLVED: Do not store anything on the hand wash sink in the kitchen. At the time of inspection a large insert lid was being stored on the hand wash sink in the kitchen and utensils were being soaked in the hand wash sink in the dishwasher area. The hand wash sinks must be maintained in a sanitary condition at all times. Correct right away. 2. NOTE: Food handlers must use the hand wash sink for hand washing, not the food preparation sink (i.e. 2-compartment sink).
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. NEW INFRACTION: Sanitizer was not available for use in the kitchen at the time of inspection. A sanitizer spray bottle or a sanitizer wipe cloth pail must always be present in the kitchen for sanitizing food contact surfaces etc. throughout operating hours. If bleach sanitizer is used the sanitizer concntration must be 200 ppm (5 ml bleach per litre of water). Correct right away. 2. NOTE: The concentration of the bleach sanitizer at the front wait station was 0 ppm, must be 200 ppm. If bleach sanitizer is used, change the sanitizer solution every 2-4 hours. Test the sanitizer solutions with the chlorine test strips (test strips are on the wall by the dishwasher).
- 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): NEW INFRACTION: Clean spilled oil and food debris from under and behind the deep fryers. Clean spilled oil from all surfaces inside of the deep fryer valve cabinet (i.e inside deep fryer door). Clean the sides and back of the deep fryers of oil and food debris accumulation. Correct by May 22, 2025.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. NEW INFRACTION: Do not store anything on the hand wash sink in the kitchen. At the time of inspection raw meat was being stored on the hand wash sink. The hand wash sink must be maintained in a sanitary condition at all times. Correct right away. 2. NOTE: Food handlers must use the hand wash sink for hand washing, not the food preparation sink (i.e. 2-compartment sink).
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): INFRACTION NOT RESOLVED: The FoodSafe certification for the operator has expired. It is required that the primary operator of the facility have a valid FoodSafe certificate, or equivalent certificate. Register for re-certification. This was found out of compliance at the 2024 inspection, a valid certification is required.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): NEW INFRACTION: The FoodSafe certification for the operator has expired. It is required that the primary operator of the facility have a valid FoodSafe certificate, or equivalent certificate. Register for re-certification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • NEW: A wipe cloth pail with a wipe cloth and sanitizer, or a spray bottle with sanitizer, must be kept at all food preparation areas in the kitchen and at the sushi bar. If chlorine (bleach) sanitizer is to be used then maintain the concentration at 200 ppm. All food contact surfaces must be sanitized routinely throughout the day.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • NEW: The kitchen hand wash sink is to be properly supplied with paper towel in a dispenser. Staff are to wash their hands at a sanitary hand wash sink only.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No chlorine sanitizer was not detectable in the final rinse water of the dishwasher. No chlorine sanitizer was being dispensed when the prime switch was applied. Prime the dishwasher so that a chlorine sanitizer is detectable during the final rinse cycle. Test the sanitizer concentration by using the chlorine test strips. • Staff must check daily that chlorine sanitizer is being dispensed into the dishwasher.
- 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): • CORRECTED AT TIME OF INSPECTION: Do not thaw potentially hazardous foods (e.g. fish, meat, poultry) at room temperature. Thaw these foods in the cooler, under cold running water. • The frozen fish was placed into the cooler at the time of inspection.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The temperature of the small fridge, next to the chest freezer, in the kitchen was 8° C. the food temperature must be maintained at 4° C or colder. • No foods are to be stored in this fridge until the proper temperature can be maintained (4° C or colder). • The high temperature is likely the result of ice build-up on, and behind, the cooling unit. Defrost the fridge. Test the temperature before placing foods back in fridge. • Defrost this fridge on a regular basis. • Advise Interior Health by phone or email when the fridge is operating properly.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • All chemical spray bottles and containers are to be properly labelled, so that the contents can be readily identified. Correct right away. • e.g. label the spray bottle with the Oven Cleaner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Not Resolved. There must be at least one probe thermometer available on site so that cold and/orhot foods can be probed in order to determine proper storage temperatures. The probe thermometer is used to determine food temperatures in coolers, hot holding etc. The existing thermometers in the coolers can only be used to take air temperatures in coolers. • A monitoring thermometer is required for the cabinet cooler in the sushii bar. • Correct the above items by December 10, 2020.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chefs and food handlers must have access to probe thermometers in order to properly monitor food temperatures (hot and cold) at the cook line and in coolers. Make probe thermometers available for staff. +++Correct right away+++ (coolers do have thermometers for monitoring air temperatures in coolers)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) At the time of inspection food was being stored in the kitchen hand wash sink. the kitchen hand wash sink must remain accessible at all time for food handler hand washing at any time. +++Correct right away+++
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): a) At the time of inspection foods were thawing at room temperature. All seafood and meats must be thawed in the cooler, under cold running water or in a microwave (follow microwave manutacturer's directions). Do not thaw at room temperature. Correct procedure right away.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) Do not keep "Ant Killer" in the kitchen. Remove the pesticide by the kitchen hand wash sink and store in the chemical storage area past the dishwasher. Correct right away.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) Sanitizer for food preparation surfaces is not being used in the kitchen. All food preparation surfaces etc. are to be sanitized on a regular basis during the day. All stations to have a pail of sanitizer with a wipe cloth or a sanitizer spray bottle with paper towels. b) Instruct all staff on proper sanitizing procedures for food preparation surfaces and other areas of kitchen. c) Post sanitizer mixing instructions in the kitchen and dish wash area for staff to follow. d) Mix all sanitizers as per manufacturers label instructions. e) Replace the sanitizer in spray bottles daily, and in sanitizer pails every two hours. f) Correct sanitizing procedures right away.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection there was no sanitizer (chlorine) being dispensed into the dishwasher during the sanitizing cycle; also, when the prime button was activated no sanitizer was dispensed. There must be a chlorine concentration of at least 50 ppm during the sanitizing cycle. Correct right away b) At the time of inspection there was no chlorine sanitizer detectable in the sanitizer spray bottles or in the wipe cloth pail; there must be a concentration of 200 ppm chlorine sanitizer. Mix 5 ml of household bleach (chlorine) with 1 L of water to get a 200 ppm solution. the sanitizer solution in the spray bottles must be changed every day, and the sanitizer solution in the wipe cloth pails must be changed every 2 hours. Correct right away.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) At the time of inspection produce was stored next to raw sea foods. This can lead to cross contamination of foods. Separate raw meats and seafood from produce/foods that will not be cooked. b) Store raw meats and raw sea food on the lowest shelves by themselves, and keep produce etc. on the highest shelves. c) Store cooked meats above raw meats. d) CORRECT THE ABOVE ITEMS RIGHT AWAY. e) At the time of inspection insecticide spray and liquid was stored at the hand sink in the kitchen, do not store these products in the kitchen, store them with the other chemicals in the back area. This was corrected at the time of inspection.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The staff report that the filters for the vent hood are cleaned every few weeks, however, at the time of inspection grease had accumulated on the filters and was dripping. The filters must be cleaned more frequently so that grease does not drip.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) At the time of inspection staff could not produce a Food Safety Plan. The Food Safety Plan for the restaurant must be kept on site and available to all staff for review as required. Past inspection reports that a food safety plan was developed b) Information regarding Food Safety Plans was left with staff; If a food safety plan is not already developed or available then review the information provided and develop the required plans. c) Staff do monitor cooler temperatures and record temperatures on a log sheet.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): CORRECTED DURING INSPECTION: AT THE TIME OF THIS INSPECTION THERE WAS NO CHLORINE SANITIZER BEING DISPENSED INTO THE DISH WASHER DURING THE FINAL RINSE CYCLE. THE CHLORINE SANITIZER MUST BE CHECKED AT LEAST ONCE PER DAY TO ENSURE THAT THE SANITIZER IS BEING PROPERLY DISPENSED. EACH TIME THE SANITIZER CONTAINER IS CHANGED/RENEWED THE "SANITIZER PRIME" BUTTON MUST BE PUSHED UNTIL SANITIZER IS NOTICED COMING OUT OF THE DISPENSING HOSE. THE PRIME BUTTON SHOULD BE PUSHED WHEN IT IS NOTICED THAT SANITIZER IS NOT COMING OUT OF THE HOSE.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions