Sakura Sushi & Grill
1015 Baker St Cranbrook BC V1C 1A6 · Restaurant - Food Service
16 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dishwasher was observed to be dispensing chlorine sanitizer of 25 ppm at 82F. Chlorine solution in sanitizing bucket was measured to be at 200 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Two packs of raw shrimps (for tempura) were observed to be thawed under ambient temperature. The surface temperature of the shrimps were measured to be at 13C. A vacuumed bag of frozen raw meat was observed to be thawed under ambient temperature. The surface temperature of the meat was measured to be at -10C.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Unable to find Temperature Charts.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observation: One wooden shelf in walk-in cooler was showing signs of wear. Wooden material had multiple chipped areas of exposed raw wood. Exposed wood may collect moisture and is not easily cleanable. Corrective Action: Ensure that shelving used for food storage is made from a non-absorbent, durable, easily cleanable material. Observation: Employee noted certain foods in the walk-in cooler were meant for staff use and not the public. Corrective Action: Ensure foods meant for staff personal use are clearly kept separate from foods meant for the public (e.g. use a dedicated staff fridge section).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: No kitchen staff had valid FOODSAFE or equivalent certificates available during inspection. Corrective Action: Ensure that at least one employee present in the establishment has a valid FOODSAFE or equivalent certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Some cooling units were missing thermometers. Corrective Action: Install thermometers in cooling units that contain potentially hazardous foods.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Observation: Original operating permit is not posted in a visible location. Corrective Action: If original permit cannot be found ensure replacement permit is received and posted in a visible location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Minor clean around the cook line.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in cooler near stove measured at 7° -10°C. Potentially hazardous food must be stored at 4°C or below to prevent the growth of harmful microbes. Adjust coolers so that food is kept at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Can of RAID found in kitchen. All hazardous chemicals should be stored away from food areas to prevent the contamination of the food. Remove the raid from the kitchen, and don't store hazardous chemicals in food areas.
- 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): No thermometers were found in the coolers near the stove, and no temperature logs were being recorded. Thermometers are important to ensure the coolers are being maintained at 4°C. Obtain thermometers for the coolers or start keeping temperature logs.
- 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): Rodent droppings were found in the downstairs dry storage area. Rodents can carry and spread disease and should not be present in a food premises. Increase the number of visits that the pest control company makes and continue to monitor the situation. Surfaces with droppings should also be cleaned and sanitized.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in fridge with food was measured at 14 degrees C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Unit holding raw fish was measured at 8-12 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens. Please move raw fish to a fridge of 4 degrees C or less and refrain using unit until repaired or adjusted.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Multiple fridges missing thermometers. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
- 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): Frozen meat was seen thawing at room temperature on a counter at the time of inspection. Please ensure that proper thawing techniques are used to prevent the growth of pathogens. Eg. in refrigerator, under running cold water, microwaving and then cooking
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Tray of dumplings seen thawing at room temperature. Dumplings measured at 14 degrees C.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hand soap at the handwash station in the kitchen.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available at the time of inspection.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Trays of dumplings were left to cool uncovered directly above a shelving unit. Employees covered the dumplings with new paper towels. This was corrected during inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Two individual handwash station in the sushi prep area did not have hot running water. Operator stated the reason was that the pipes supplying hot water to these two particular lines were frozen due to the weather. In the short term, the cooks will be using the handwash station in the kitchen which was tested to have hot and cold running water.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer in spray bottle had a concentration that was over 200ppm. Staff indicated a small cup of bleach was used to make the sanitizing solution. Staff was informed to use 1 tsp of bleach per litre of water.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Whisk used to mix tempura batter was seen sitting in water that was visibly dirty. Operator emptied the container right away and was instructed to keep water and whisk separate or use a sanitized container and ice water to hold the whisk with the changing of a sanitized container and ice water every two hours or as often as it is necessary to prevent cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The upright cooler on the east side of the kitchen adjacent to the tempura prep area did not have a working light. Operator agreed to fix this right away and stated they would look into finding the parts that day. The backdoor of the premise was open with a garbage dumpster and grease trap nearby outside. Operator shut the door promptly during the course of the inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 1) Cooked vegetables were stored at room temperature in a container. Internal temperature was measured at 25C. Operator indicated the noted item was stored at room temperature for less than 2 hours. Operator stored the vegetables into the cooler at the end of the inspection. Ensure all hot potentially hazardous foods are stored at 60C or above. Foods stored at room temperature may be used for up to 2 hours, and then discarded. Informed operator to store small amounts at room temperature to ensure they are used up within 2 hours.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Sushi rice observed to be stored in a container at room temperature. Internal temperature was measured at 40C. Operator stored the rice into the cooler at the end of the inspection. Ensure all potentially hazardous foods are stored at 4C or below. Foods stored at room temperature may be used for up to 2 hours and then discarded or transferred to a cooler at or below 4C. Informed operator to store small amounts at room temperature to ensure they are used up within 2 hours. 2) Internal temperature of foods stored in the sushi bar fridge (closer to the kitchen) was measured between 8-9C. Cut avocados and cucumbers were noted in this cooler. Internal temperature of prep cooler by the cook line was measured between 5-6C. Cooked chicken and vegetables were noted in this cooler. Operator immediately adjusted the thermostat to lower the temperature of the noted coolers. Thermometers are available on site. Monitor the temperature of the foods for the next hour to ensure it reaches 4C or below; otherwise, all potentially hazardous foods must be relocated to a properly working cooler.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): No hot water was available at the utility and handwashing sink to allow for proper handwashing and cleaning. Operator immediately adjusted the thermostat on the hot water tank and contacted a technician. The facility was closed at the time of inspection due to a lack of hot water. The facility may not be opened until hot water is available in sufficient quantity and the undersigned re-inspects to ensure the issue is resolved.
- 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) No sanitizer solution was available in bucket or spray bottle at the sushi preparation area. Multiple wiping cloth observed to be stored on the counter top. 2) 10 ppm bleach solution was available in a bucket in the kitchen. Wiping cloth observed to be stored in the bucket. Ensure 100 ppm bleach solution in spray bottles or buckets is available for adequate sanitizing. Ensure to store wiping cloth in the sanitizing solution when not in use to prevent cloth from breeding bacteria.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No hot water was available at the handwashing sink. Operator immediately adjusted the thermostat on the hot water tank and contacted a technician. The facility was closed at the time of inspection due to a lack of hot water. Ensure all handwashing facilities are equipped with hot and cold running water to allow for proper handwashing. The facility may not be opened until hot water is available in sufficient quantity and the undersigned re-inspects to ensure the issue is resolved.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): Soap was not available at the handwashing station in the kitchen. In order to perform proper handwashing, soap must be used. Keep in mind that proper hand washing is one of the most effective method to prevent the spread of diseases. This was corrected at the time of inspection.
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions
- Monitoring
0 infractions