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SAIZEN SUSHI

5177 Boul. Décarie, Montréal, Québec, Montréal · Restaurant

7 inspections

  1. Inspection

    1 infraction

    • The owner or operator of a restaurant or food preparation business must ensure that all water from the restaurant or business likely to come into contact with fat is treated with a well maintained, installed and used fat trap before it is discharged into a sanitation facility.
  2. Inspection

    2 infractions

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
    • The owner or operator of a restaurant or food preparation business must ensure that all water from the restaurant or business likely to come into contact with fat is treated with a well maintained, installed and used fat trap before it is discharged into a sanitation facility.
  3. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  4. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  5. Inspection

    1 infraction

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
  6. Inspection

    1 infraction

    • The place or vehicle shall be free of contaminants, pollutants, any species of animals including insects and rodents or their excreta.
  7. Inspection

    1 infraction

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.