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Sapporo Japanese Restaurant

127 Oceanview Drive, Daajing Giids (Queen Charlotte), V0T 1S0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Wasabi and various garnishes were left without lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator added lids at time of inspection.
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator made a 200ppm bleach solution and placed the wiping cloth inside.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Full strength bleach being stored in an unlabelled multipurpose dispensing bottle. Chemical agents need to be labelled to prevent any accidental use in food or contact, fumes and spills onto surfaces which can contaminate foods.
      • Corrective Action: Operator applied a label stating "full strenth bleach" onto the dispensing bottle.
  4. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sushi counter not santized properly. Wiping cloths left on the counters between use. (Public Health significance) - Food contact surfaces must be sanitized after cleaning to kill any remaining bacteria. Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator cleaned and sanitized sushi cutting board and counter with a new wiping cloth. Operator discarded old dirty wiping cloth. Ensure that wiping cloths are stored in a sanitizing solution of 200 ppm chlorine (1tsp unscented household bleach and 1 L water).
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizing solution in dishwashing sink. (Public Health significance) - Dishwashing must be conducted with a clean, rinse, and sanitize step to ensure that both food residue and bacteria are addressed. Manual dishwashing requires a solution of 100-200 ppm unscented bleach solution.
      • Corrective Action: Operator created solution of 200 ppm chlorine for sanitizing dishware. Ensure that dishware is soaked in the sanitizing solution for for 2 minutes as last step of dishwashing.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cardboard was being used to line equipment and shelves. Cardboard is not adequetely durable withstand cleaning and sanitization. Cardboard thus presents a risk of cross contamination and may act a pest attractant.
      • Corrective Action: Remove all cardboard from food preparation area.