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Sakura Sushi

198 Baker St Nelson BC V1L 4H2 · Restaurant - Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Tempura shrimp was held at room temperature prior to recooking and serving. Product temperature was 18 degrees Celsius, from cooking at 10 am. Appropriate cooling and refrigerated storage needs to be applied to this product, as it is possible for pathogens/heat stable toxins to survive these staged processes and/or regrow prior to consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Premises had significant accumulations of filth, on walls and surfaces but especially concerning was the degree of filth on equipment handles, which elevates the risk of cross contamination of food. There was an accumulation of liquid from melting frozen shrimp that was dripping from somewhere above and feasibly could contaminate foods or surfaces.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle was empty/ no chlorine residual measured in sanitizer cycle of dishwasher. Spray bottle chlorine level was adequate at 200 ppm, though bottle needs to be labeled according to WHIMIS requirements.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels available and frequency of handwashing needs improvement.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provide Food Safety Plan documents for staff protocol and procedure. Staff were unaware of a food safety plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide Sanitation Plan documents for staff protocol and procedure. Staff were unaware of a food safety plan.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): A staff member with approved food safety training must be present at all times when food is being prepared or served.
  3. Monitoring

    0 infractions