Suda Restaurant & Cafe
3415 30th Ave Vernon BC V1T 2E3 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): *The floor throughout the kitchen & storage areas is due for cleaning/degreasing. *Dry storage products (bags of rice, jars of Yuzu, box of salt) are to be stored off the floor on shelving at least 15 centimeters off the floor to facilitate housekeeping cleaning under the shelves.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Newspaper under and around stove, fryer, and table beside fryer. Corrective Action: Remove all absorbent materials from food contact and cooking surfaces/equipment. Newspaper and cardboard are not easily cleanable, and are a potential fire hazard.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that the high temp dishwasher rinse temp is monitored and documented on a daily basis. Ensure that quats test strips are available for monitoring quats sanitizer. NOTE : all cooler temps are monitored and documented in daily operations log = excellent.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse temp was only able to achieve 68C at the dish level as verified by a max recording thermometer and the required temp is 71C. Repair dishwasher immediately to ensure a min 71C at the dish level. Quats sanitizer in spray bottles was only approx 50ppm and is required to be 200ppm. Recommend purchasing quats in concentrate and making own sanitizers as the premix purchased was not adequate.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Do not use cardboard or newspapers on the floor near the grill and deep fryer as this can produce a significant fire hazard and will not facilitate proper cleaning of the floors. Do not store rice in bags directly on the floor. NOTE : overall operation and cleanliness of the facility is very good - very clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Do not thaw raw meats above ready to eat items. Store raw meats below all other food items. Items are thawed in the coolers.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not thaw or store raw meats above ready to eat items. Raw meats must be stored below all other food items. NOTE : all other food handling practices are excellent : items in coolers are covered, dated and in proper storage containers.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Remove newspaper from area below deep fryer and shelves near grill as this poses an extreme fire hazard. NOTE : overall cleanliness and operation of facility is very good. A very clean and very well operated facility.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?