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Sushi 101

912 COLE HARBOUR, COLE HARBOUR · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    10 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • No paper towel at hand sink in back kitchen area. Paper towel was re-stocked during inspection.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • No paper towel at hand sink in staff washroom. Paper towel was re-stocked during inspection.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Ensure employees understand dirty equipment/utensils must be properly cleaned and sanitized between each use.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Clean and sanitize interior surfaces of ice machine due to mold growth. Discontinue use of ice machine until it has been properly cleaned.
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Ensure employees remove dirty gloves, wash hands, and wear clean gloves between tasks to prevent contamination of food items.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Cloths used to wipe food-contact surfaces must be exchanged for clean cloths a minimum of every 2 hours.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • A food-grade sanitizer was not readily available at time of inspection. Ensure a sanitizer is available at all times for sanitizing food-contact surfaces.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean perimeter of entire kitchen (both back and front kitchen areas), such as behind/under shelving units, cooking equipment, behind stored items. Clean surfaces of hand sink in sushi prep area. Clean inside of single-door stainless steel refrigerator in back kitchen.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Large container of ginger stored at room temperature. Ginger must be stored in refrigerator at a temperature of 4C or below. Ginger was discarded during inspection,
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Raw meat observed stored above vegetables. Raw meat was moved to bottom of refrigerator during inspection.
  3. Inspection

    0 infractions

  4. Inspection

    5 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Install paper towel dispenser at the front hand wash sink.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Excessive staining and gashes observed on the cutting board next to the prep sink. Resurface or replace cutting board.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Raw shrimp observed stored above ready-to-eat food in the sushi prep cooler. Raw meat/seafood/poultry must be stored separate or below ready-to-eat food. Raw shrimp moved to a lower shelf at time of inspection.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Mold build-up observed on interior surfaces of the ice machine. Discard ice and clean/sanitize the ice machine according to the manufacturers instructions.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food establishment permit expired December 1, 2023. Renew permit within the next 5 business days.