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SOONHAN'S SUSHI

9323 COMMERCIAL, NEW MINAS · Food Establishment

4 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required of entire sink and counter area, and overshelf above sinks. Replace shelf covering where deteriorated. Broken tray must be discarded.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required of top of freezer, entire sink and counter area, and overshelf above sinks. Replace shelf covering where deteriorated. Cease practice of leaving utensils inside food containers (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Sushi rice must be hot held > 60C in electric warmer with controls. For time to be used as a food safety control it must be time stamped and discarded after less than or equal to three hours. Operator to time stamp product and discard unused portion within two hours. Haddock being rehydrated must be kept under refrigeration. Product out at room temperature was returned to refrigeration. Fresh salmon (purchased today) was relocated to freezer for raw sushi use after held >= 7 days <= - 20C.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 23(1)(b) - OPERATOR FAILING TO USE FREEZER DESIGNED TO CONTROL TEMPERATURE, HUMIDITY, AIR FLOW, & ANY OTHER CONDITIONS THAT IS LIKELY TO HAVE DETRIMENTAL EFFECT ON FOOD SAFETY.
      • Correct / adjust freezer to be <= -20C. Raw fish to be stored >= 7days at -20C to ensure parasite destruction. Have freezer defrosted and adjusted. Only pre-frozen fish to be used for raw sushi in interim.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENETRAINING PROGRAM.
      • Foodhandler must renew food hygiene course. Obtain a valid certificate for a course acceptable to administrator.