OHKIM Sushi & Grill
3112 30th Ave Vernon BC V1T 2C2 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Small white fridge (7°C) • One cooler at the sushi bar (8°C) Corrective Action: Adjust or service both units so they maintain food at 4°C or colder. Avoid storing perishable food on cooler doors, unless it is consistently verified at 4°C or colder. Small portions of food are held at room temperature. Product remaining after 2 hours is discarded, good.
- 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): F1.5: Observed staff rinsing gloved hands at the dishwashing sink. Contact with the sink can contaminate gloves. Corrective Action: Discontinue this practice. Change gloves between tasks and whenever contamination occurs. Use clean paper towel to wipe light residue from gloved hands. Cloths saturated with sanitizer may also be temporarily stored at the line for this purpose; neither is a substitute for changing gloves when required. Wash hands between glove changes. Cloth gloves used for handling raw seafood must be machine-laundered or thoroughly cleaned and sanitized before reuse. Store laundered cloth gloves in a clean container. Continue to replace damp cloths at the sushi bar every 1-2 hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometers are not present in some coolers: • 3-door upright • Small white fridge • One cooler at the sushi bar Corrective Action: Provide NSF-certified refrigerator thermometers for the coolers identified.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): A plastic cutting board is fixed to the dishwashing sink, used as a splash barrier, but is now stained and damaged. Corrective Action: Remove and discard the cutting board. Install a stainless steel splash barrier at the dishwashing sink as a replacement. Ensure it is mounted and sealed in a manner that does not leave seams or crevices that are difficult to clean. F2.5B(2): Inadequate cleaning in some areas. Overall sanitation is good. • Interior of 3-door upright cooler • Behind the coolers at the back door (floor and ledge) Corrective Action: Clean the areas identified. F2.5D: Spray bottle labels have faded. Corrective Action: Relabel the spray bottles to identify their contents. F2.5G: Raw meat is stored above ready-to-eat food in the undercounter glass-door cooler. Corrective Action: Store raw protein in a designated area inside the cooler, on the lowest shelf, below and away from cooked/ready-to-eat foods. One cardboard liner was removed; Equipment on that shelf can be stored in trays or containers. The rusted shelf should be cleaned, refinished, or replaced. To prevent staff injury, remove heavy items from the surface above the basement stairs. Remove any items or materials that are not necessary for routine operation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Perishable food stored for an extended period over hard ice packs was measured at 17°C. The food is unsafe for consumption. Corrective Action: Discard the food. Do not use ice packs. Small quantities of food may be held at ambient temperature if used within 2 hours. Food stored at 4-60°C for a total of 2 hours or longer must be discarded. Food containers can be partially immersed in a 50-50 ice-water bath to maintain 4°C or colder. The temperature must be verified and the ice bath replenished. F1.2B(2): Food in both under-counter coolers at the sushi bar was measured at 9°C. Corrective Action: Adjust or service the coolers so food is maintained at 4°C or colder at all times. F1.2E: Boba pearls are stored at room temperature for extended periods. Rehydrated pearls are a potentially hazardous food. Corrective Action: Keep boba pearls at room temperature for a maximum of 4 hours. Produce in small batches. Discard remaining pearls after 4 hours. Hot teriyaki sauce must be held at 60°C or hotter or be consumed within 2 hours. Operator to monitor cooked beef held at just 60°C; the temperature should be increased to 60-70°C to account for fluctuation. Stir hot-hold foods periodically to ensure an even temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new chlorine test strips. F2.1B: Some thermometers are missing or inaccurate: • Small cooler at the line • Both under-counter coolers at the sushi bar Corrective Action: Obtain NSF-certified refrigerator thermometer for these coolers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): F2.3A: The display on the mechanical dishwasher periodically reads negative temperatures and error messages. The machine was operating correctly despite this; Safe temperatures were verified. Corrective Action: Service or repair the dishwasher so the display is accurate. Ensure the unit continues to function properly (sanitize rinse at ≥180°F manifold, ≥160°F interior). An NSF-certified waterproof digital thermometer with a min/max memory function should be obtained to measure the interior temperature. F2.3B: Inadequate sanitation process for large cutting boards. Corrective Action: After initially soaking the cutting boards in bleach solution; wash, rinse, and spray/wipe the boards thoroughly with sanitizer solution at 200 ppm chlorine. Let air dry. Clean and sanitize in-use rice paddles at least every 4 hours.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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): F2.5B: Inadequate sanitation under and behind fixed cooking equipment. Corrective Action: Clean the areas identified. F2.5C: In-use wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5D: Spray bottles are unlabeled. Corrective Action: Label spray bottles to identify their contents. Replace spray bottle sanitizer daily or when tested below 200 ppm chlorine. F2.5G: Raw chicken and salmon are stored above ready-to-eat food in one upright cooler. Corrective Action: Keep all raw protein on the lowest shelf in the cooler.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Unsuitable materials are present. Absorbent items and adhesive material pose a contamination risk. • Cardboard box for bottled sauces/condiments • Tape labels on the inside of the spice cups • Cardboard and newspaper surface liners • Some knife handles are taped Corrective Action: Surfaces must be smooth, non-absorbent, and washable. Store bottles in a container that meets these criteria (e.g. hard plastic, stainless steel). Remove cardboard and newspaper liners. Clean and sanitize surfaces regularly. Remove tape from knives and from inside the spice cups. Knives can be marked in a manner that does not include foreign material (e.g. store in designated areas, purchase colour-coded knives, engrave).
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2: Miso Soup on a rack was measured at 50°C. Holding time was less than 2 hours. The soup is typically held for 4-5 hours at room temperature prior to hot holding. Unsafe procedure. Corrective Action: Cool miso soup safely (see infraction F1.3A), then reheat to 74°C or hotter before hot holding AND/OR transfer miso soup to the hot holding unit immediately after cooking. Food stored on the grill (for bento boxes) was measured below 60°C. The product is often used in under 2 hours. Keep potentially hazardous bento ingredients at 60°C or hotter for safe storage, in case the holding time does exceed 2 hours. F1.2B: Food in some refrigeration units was measured above 4°C during a rush period. • Sushi cooler (6-10°C) • Upright glass-door cooler in the kitchen (5-7°C) • Stainless steel upright (5-6°C) Corrective Action: Monitor each unit to ensure the temperature returns to 4°C or colder. If not, adjust or repair the cooler(s) so they maintain food at 4°C or colder.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Inadequate monitoring of cooling procedures. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Record data. The following methods can be used to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A(1): The operator did not adequately wash their hands. Corrective Action: Wash hands using proper technique. • Wet hands with warm water • Lather with soap for at least 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel F1.5A(2): Observed an employee wiping gloved hands on their apron during food prep. A glove change and hand wash did not occur. Corrective Action: Avoid touching aprons or clothing. If this occurs: discard gloves, wash hands, and don clean gloves before resuming food prep. Sanitary glove changes must occur when switching tasks, gloves are torn or contaminated, and after at least 2 hours of use.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Raw salmon is being fileted on flattened cardboard. Unsanitary practice. Corrective Action: Remove the cardboard. Process salmon and other food on clean cutting boards, sheet pans, or surfaces that are smooth, non-absorbent, and easy to clean.
- 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(1): Several probe thermometers have issues with accuracy or ease of use. Corrective Action: Obtain two new NSF-certified digital probe thermometers. Keep in an accessible location onsite. Remove other probe thermometers from the premises. F2.1B(2): Inaccurate or missing thermometers: • Sushi cooler • Right under-counter cooler in the sushi prep area Corrective Action: Obtain new NSF-certified refrigerator thermometers for each unit. Discard the broken thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Observed food being thawed at room temperature. Corrective Action: Transfer food to a cooler at 4°C or colder. Thaw food using safe methods only: • Under refrigeration at 4°C or colder • Submerged with original sealed packaging or in a hermetically sealed container in cold water changed every 30 min • Submerged with original sealed packaging or in a hermetically sealed container under running cold water • As part of the cooking process (only when thawing is accounted for in determining cooking time) • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
- 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): F2.5B: Inadequate sanitation. • Behind cooking equipment • Door tracks of the upright glass-door cooler in the kitchen Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5C: Used wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine. Soak for at least 30 seconds between uses. Change the solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5D: Sanitizer spray bottle is not labelled. Corrective Action: Label the spray bottle(s) to indicate the contents. The mix ratio (5 mL bleach per litre water) can also be specified on the bottle. F2.5G: Some food is stored in generic plastic bags. This material is not intended for food storage. Corrective Action: Store food in containers or sealable bags made of food-grade material.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Some surfaces are covered with newspaper and cardboard. These materials can introduce and absorb contaminants. Corrective Action: Remove newspaper and cardboard liners. Clean surfaces as needed. Covering the interior of metal nori containers or the product itself with food-grade material is recommended.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available onsite. Corrective Action: Keep the Food Safety Plan in an accessible location at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.3: The Sanitation Plan is not available. Corrective Action: Keep the Sanitation Plan at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?