Opa Japanese Sushi Bar
34 Cow Bay Road, Prince Rupert, V8J 1A5 · Restaurant
6 inspections
- Follow-Up Inspection
1 infraction
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: (CORRECTED DURING INSPECTION) The interior of the ice machine was observed to have black dirt buildup in the corners, indicating it requires immediate cleaning. (Public Health Significance): The presence of dirt or debris in ice dispensing equipment can lead to contamination of consumable ice, increasing the risk of transmitting harmful pathogens to consumers.
- Corrective Action: The ice machine must be routinely checked, thoroughly cleaned, and inspected for any signs of dirt or mold contamination.
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The interior of the ice machine was observed to have black dirt buildup in the corners, indicating it requires immediate cleaning. Additionally, the ice scoop was stored in an unclean container. (Public Health Significance): The presence of dirt or debris in ice dispensing equipment or in containers used to store food contact utensils (such as ice scoops) can lead to contamination of consumable ice, increasing the risk of transmitting harmful pathogens to consumers.
- Corrective Action: The ice machine must be routinely checked, thoroughly cleaned, and inspected for any signs of dirt or mold contamination. Ice scoops must be stored in a clean, designated container or food-grade holder when not in use, to prevent potential contamination from other objects or surfaces. The ice machine will be re-inspected during the next follow-up visit.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: At the time of inspection, paper towels were not stored in proximity to the handwashing station, which is inadequate for maintaining proper hand hygiene. Paper towels must be stored in a clean, accessible dispenser near the handwashing station to ensure effective handwashing. (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.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
2 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored above 4°C in the display cooler. Operator stated the products were only recently put into cooler about 15 minutes before the inspection. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Operator agreed to swap out the potentially hazardous cold foods every 2 hours if the display cooler cannot maintain temperatures.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Observed some of the cutting boards were severely damaged and/or marked up, and are not smooth & easily cleanable. Also observed some damaged/raw wood portions in parts of the storage areas in the food preparation area.
- Corrective Action: Ensure that all food contact surfaces are durable, easily cleanable (i.e., smooth and impervious to moisture), and free of noxious/toxic materials. All surfaces within the food preparation area need to be easily cleanable as well.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
4 infractions
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Observed raw wood surfaces in one of the open cupboards in the food preparation area. Raw wood cannot be easily cleaned, and can harbour disease-causing microbes/bacteria.
- Corrective Action: Ensure that all surfaces within the facility are durable, easily cleanable (i.e., smooth and impervious to moisture), and free of noxious/toxic substances.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods were stored above 4°C - almost all of the seafood in the one display cooler were measured between 7.2-14.3 degrees Celsius. Staff member stated the temperature of the display cooler was last checked between 2.5-3.5 hours beforehand. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: All seafood that were measured above 4 degrees Celsius were discarded by staff during the inspection. Ensure that all refrigeration units can maintain a temperature of 4°C or less at all times. Monitor and adjust the temperatures of coolers, or have serviced, as required.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Observed staff were only washing, and not sanitizing, utensils and kitchenware in the food preparation area. When asked how often they clean and sanitize the cutting boards, a staff member also stated that this only occurs at the end of the night. Finally, observed that one of the sanitizer bottles itself was dirty during the inspection. Public Health Significance - All utensils, equipment, and any surfaces that come into direct contact with food need to be cleaned & sanitized at a sufficient frequency to remove food debris and grease, as well as destroy disease-causing microbes/bacteria on surfaces to prevent contamination and foodborne illnesses.
- Corrective Action: In the short-term, utensils and kitchenware need to be cleaned and sanitized with the commercial dishwasher on-site after every use. Anything that cannot fit into the dishwasher (e.g., cutting boards) must be cleaned, rinsed, thoroughly sprayed with 100-200 ppm bleach, & then left to air-dry. Cutting boards must be cleaned, rinsed, and sanitized at least every 2 hours, and/or when switching between different food products. Ensure that all surfaces, equipment, and utensils are maintained in a sanitary condition. Finally, Operator also needs to provide a timeline for when either a commercial dishwasher can be installed in the food preparation area, or a 2-compartment sink, to allow sufficient cleaning and sanitizing of utensils and kitchenware.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings, as well as a distinctive smell of rodents, was noted in the downstairs storage area where food containers, sake, and cleaning chemicals were stored. A staff member stated they have a contract with a professional pest control company, and that a mouse was trapped in their most recent visit to the facility. Mouse traps were observed in the storage area. Public Health Significance - Rodents carry parasites and other diseases, and may cross contaminate foods and surfaces through direct contact or their feces and urine.
- 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. Clean and sanitize areas/surfaces that have been, or may have been, contaminated by mice or their urine and droppings. If surfaces cannot be cleaned and sanitized (e.g., cardboard), then it must be discarded. Monitor the situation (also sent Operator information on cleaning & disinfecting mice droppings).
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Routine Inspection
4 infractions
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: Permit to operate not available or posted at the time of inspection.
- Corrective Action: Operator to obtain a copy of the operating permit for the restaurant and have the valid decal posted on the permit.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food items in the dry storage area downstairs were observed to be stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Door for the storage area downstairs has a huge gap on the bottom that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
- Corrective Action: Operator must ensure storage room door is properly sealed to prevent entry of pests.
- 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Handwashing sink occupied with dirty dishes at the time of inspection. (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: Staff immediately moved the dishes from the sink. 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.
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Routine Inspection
1 infraction
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Reusable cloths observed being used as hand towels at the bar handsink. No papertowels were observed at the kitchen hand sink upon inspection. (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.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]