Sakura Sushi
2-1800 Kalamalka Lake Rd Vernon BC V1T 6V3 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Insufficient handwashing duration. Corrective Action: Lather with soap for at least 15 seconds. Rinse well. Use paper towel to shut off the tap.
- 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 in some areas: • Interior of all coolers and fridge/freezer • Behind chest freezers • Microwave Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Declutter back storage areas; remove any items that are not required for routine operation. It is not recommended to keep surfaces lined with plastic wrap for extended periods. If this is necessary, the wrap must be discarded daily or once it is visibly unclean.
- 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): F2.7B: Soap is not available at the washroom sink. Corrective Action: Provide liquid soap for the washroom. Continue to use chemical products as needed to clear the hand sink drain so water drains freely and does not accumulate. Have the sink repaired or maintained if necessary.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food was measured above 4°C: • Fridge in the back storage area (8°C) • Top section of the prep table cooler (5°C) • Small cooler near the stove (5-12°C) Corrective Action: Adjust or service these coolers so they maintain food at 4°C or colder in all sections. Defrost the small cooler as required, this may be contributing to the temperature variability.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Hot water is intentionally shut off to the hand sink. Recurring infraction. Corrective Action: Provide a continuous supply of hot and cold water to all sinks and fixtures. If there is an issue with the water system, have it inspected and serviced by a qualified professional.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- 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 in some areas: • The interior of all coolers • Stove exterior, microwave rack • Dish racks at the 3-sink • Behind the chest freezer, hard to reach spaces Corrective Action: Clean the areas identified.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: The light in the washroom is very dim. Corrective Action: Provide brighter lighting in the washroom to support proper cleaning and maintenance.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Wastewater does not drain promptly from the hand sink basin. Recurring infraction. Corrective Action: Maintain the sink or have it repaired or serviced by a qualified professional so water always drains freely and does not accumulate.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Locate or complete the remaining sections of the Plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Hot water is intentionally shut off to the primary hand sink. Corrective Action: Provide hot water to the sinks at all times.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Raw meat and fish are stored above produce in the back fridge. Corrective Action: Store raw protein below produce and other ready-to-eat food to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B(1): The insect screen at the front door does not provide adequate coverage. Corrective Action: Keep the front door closed, or install a screen that fully covers the entryway to exclude pests. F2.2B(2): A built screen assembly is used to prop open the back garage door. Some sections of the screen are loose at its wood frame. Corrective Action: Seal the screen to its frame. Ensure it is intact and cannot permit pest entry. Open the garage door for short periods, only when necessary.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Two ladles are in poor condition. Corrective Action: Discard the ladles. Regularly inspect utensils for damage and replace as needed. F2.5B: Inadequate sanitation in some areas: • Interior of both domestic fridges • Wall behind the prep table cooler • The stovetop and surrounding area • Hard to reach spaces throughout the premises Corrective Action: Clean the areas and equipment identified. Continue to reduce clutter in storage areas. Remove recyclable items promptly.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- 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): F2.7E: Water does not drain promptly from the hand sink basin. Recurring issue. Corrective Action: Repair or maintain the sink so water drains freely and does not accumulate.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat (quaternary ammonia) test strips for Sani-Q sanitizer appear to be out of date (old format label). Corrective Action: Obtain new Quat test strips. F2.1B: Thermometers are not provided for the domestic refrigerator and bar cooler in the kitchen area. Corrective Action: Obtain NSF-certified refrigerator thermometers for each unit.
- 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): F2.3B: Sanitizer solution in the three-compartment sink was measured at 150 ppm Quat residual. Corrective Action: Drain and replace with new sanitizer solution at 200 ppm Quat. Replace the solution every 2 hours or when tested below the required concentration.
- 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 observed. • Interior surfaces of the prep table cooler and domestic fridge in the back storage area • Hard to reach spaces throughout the kitchen • Interior and exterior of the microwave Corrective Action: Clean the areas and equipment identified. Do so regularly.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: Inadequate illumination in the kitchen area. Multiple light fixtures are not working. Corrective Action: Repair light fixtures so they are functional and provide increased illumination to support proper sanitation and maintenance.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: The plumbing at the primary hand sink is leaking. Corrective Action: Repair the hand sink to stop the leak. In the meantime, continue to contain residual water.
- 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. Recurring infraction. Corrective Action: Locate or develop a Food Safety Plan. Keep the Plan in an accessible location at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Store in an accessible location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A(1): Miso soup held in inactive hot holding unit measured at 40°C. Soup was stored at room temperature for 4 hours. Product is unfit for consumption due to risk of bacterial contamination. Corrective Action: Discard miso soup. Cook and hold soup using safe procedures: • Turn on hot holding unit ahead of time to reach 60°C (140°F) or hotter • Cook soup to an internal temperature of 74°C (165°F) or hotter (check with a sanitized probe thermometer) • Immediately place cooked soup into hot holding unit • Check temperature after a rest period to ensure soup is held at 60°C (140°F) or hotter • Cold soup at 4°C must be reheated to 74°C (165°F) or hotter within 2 hours before placing in the hot holding unit F1.2A(2): Miso soup stored on stove element measured at 47°C. Soup was held for 4 hours. Product is unsafe for consumption. Corrective Action: Discard miso soup. Follow the safe hot holding practices listed above. Miso soup or other potentially hazardous food (e.g. meat, dairy, egg, tofu, rice, cooked vegetable) held between 60°C (140°F) and 4°C (40°F) for longer than 2 hours must be discarded.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature status of miso soup and other food is not adequately monitored. Corrective Action: Rapidly 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. Monitor using a timer and sanitized probe thermometer. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • 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: Observed operator wiping hands on a used cloth before handling food. Corrective Action: Avoid wiping hands on cloths, aprons, or clothing. Wash hands before changing tasks: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with paper towel • Turn off taps using paper towel
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: No accurate thermometers present in refrigeration units. Corrective Action: Obtain and place NSF certified independent thermometers in all coolers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A: Observed extensive clutter in back storage area and in other back area near rolling garage door. This obstructs proper cleaning and can provide shelter for pests. Corrective Action: Reduce clutter in both back storage areas. Items that are not required for food service operations must be removed from the premises.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): Sanitizer solution in spray bottle and wiping cloth bins measured at 0 ppm Quat residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm (2 mL Quat per litre of water). Check concentration with test strips. Change wiping cloth solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Change spray bottle sanitizer daily. F2.3D(2): Sanitizer in third basin of ware washing sink measured at 150 ppm Quat residual. Corrective Action: Drain sink of solution. Prepare new sanitizer solution in ware washing sink at 200 ppm. Check with test strips. Change every 2 hours or more often as needed.
- 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): F2.5B: Inadequate sanitation observed: • Debris and loose items under the back prep table • Food debris under storage rack near chest freezer • Grease and residue on side panels of domestic stove/oven • Build-up of burnt debris under stove elements • Heavy staining and spillage inside domestic fridge in back storage area • Food debris on bottom shelf of prep table Corrective Action: Clean the areas/equipment identified to remove residue, debris, and objects. F2.5C: Wiping cloths are left out and not returned to sanitizer solution between uses. Corrective Action: After each use, fully immerse wiping cloths in sanitizer solution and let soak for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration of 200 ppm Quat. F2.5D: Sanitizer spray bottle is unlabelled. Corrective Action: Label the spray bottle to indicate its contents.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: No lighting is available in the back storage area. Existing light fixture has no bulbs. Corrective Action: Provide artificial lighting in the back storage area to support cleaning and maintenance. Note: It is recommended to repair or replace the light fixtures in the kitchen area that are not working.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Water is accumulating in hand sink basin during normal use and is not draining at an adequate rate. Drain screen is clogged with grease and debris. This does not permit sanitary handwashing. Corrective Action: Clear drain screen and clean to remove grease deposits so water drains freely from the sink basin. If this does not occur, repair hand sink so water drains properly.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan not available onsite. Corrective Action: Locate Food Safety Plan. Email plan to EHO for review and keep a physical copy onsite. EHO to provide guidance if new plan is required.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan not available onsite. Corrective Action: Locate Sanitation Plan. Email plan to EHO for review and keep a physical copy onsite. EHO to provide guidance if new plan is required.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Accurate NSF certified probe thermometer required to verify internal food temperatures during cooking, reheating, cooling, and hot holding. Actions required: • Operator to obtain accurate NSF certified probe thermometer. • Operator to monitor and record temperatures for cooking, reheating, cooling, and hot holding procedures routinely in temperature logs to ensure methods are reaching required temperature criteria.
- 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): Sanitizer solution in 3 compartment sink was below 200 ppm at time of inspection. Savall sanitizer 200 ppm solution preparation: • 8ml sanitizer for every 4L of water= 2 mL of sanitizer per 1 L of water Actions required: • Use a measuring spoon or measuring cup to add sanitizer to ensure accurancy. • Ensure that sanitizer concentrations are checked using test strips daily to maintain concentration at 200 ppm for effective sanitizing of food contact surfaces and dishware.
- 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): • Floor has some food debris and build up of dirt/grime. This can attract pests and provide food to them. • Sanitizer spray bottle not labelled. Chemicals need to have labels to ensure they are used properly and not mixed together. Savall and bleach should never be mixed together as that will create a dangerous chemical reaction producing lethal chlorine gas. Actions required: • Operator to deep clean the floor to ensure no food debris behind the coolers/freezers, around the stove, under shelves, etc. to prevent attracting pests. • Operator to label all chemical spray bottles properly to ensure staff know which chemical is inside and to not mix chemicals together.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan onsite at time of inspection. This document must be updated and reviewed as the menu changes and must be kept onsite at all times. Actions required: • Operator to complete and submit a new food safety plan to inspector for review. • Operator must keep the food safety plan onsite at all times.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan onsite at time of inspection. Actions required: • Operator to complete sanitation plan and submit it to inspector for review. • Operator to keep sanitation plan onsite at all times.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): only 150 lux measured on sushi cutting work surface ( required illumination intensity is 540 lux or 50 footcandles)
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Spray bottle containing QUATS sanitizer not labelled. Label applied during inspection.
- 1 Observation, Low Severity of Consequences : Chemicals, cleaners and other agents must be stored in non-food containers and clearly labeled to identify the contents.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Prep cooler was found to be at 8.8°C during inspection. Please adjust cooler so it can maintain the food at temperatures of ≤4°C at all times. All other coolers and freezers acceptable. Thawing frozen fish under cold running water - good.
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Small plate of uncovered raw meat on top shelf of fridge. All food below was covered which is good but all raw meats must be stored on lower shelves and not above any ready to eat foods.
- 1 Observation, Moderate Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?