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Sushi 251

251 Second St S, Kenora ON P9N 1G1 · Food Premises Disclosure

9 inspections

  1. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  2. Required

    6 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Quaternary ammonium sanitizer concentration must be at least 200 parts per million
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
  3. Required

    2 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Equip facility with liquid soap in a dispenser
  4. Required

    1 infraction

    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
  5. Required

    3 infractions

    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Chlorine sanitizer concentration must be at least 100 parts per million
    • Floors, walls, and ceilings clean and in good repair
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  6. Required

    6 infractions

    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide potable hot and cold running water for handwashing in food preparation area
      • Provide soap in a dispenser in close proximity to the handwashing station in the food preparation area
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Displayed food must be enclosed in a manner to prevent contamination
      • Ensure food is not stored directly on the floor
    • Constant supply of potable hot and cold running water under pressure
      • Provide hot and cold running water in food preparation area
      • Provide hot and cold running water in utensil washing area
    • Proper use of dishwashing and cleaning items
      • Cloths and towels used for cleaning, drying or polishing utensils, or cleaning food contact surfaces are not used for any other purpose
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • When not in use, keep cloths in a container of sanitizing solution
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
  7. Required

    8 infractions

    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Provide adequate refrigerated space for hazardous food storage
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Adequate number of handwashing stations conveniently located and kept adequately supplied
      • Provide paper towels in a dispenser in close proximity to the handwashing station in the food preparation area
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Ensure clean wash / rinse water is provided
      • Wash water temperature must be maintained between 60°C (140°F) and 71°C (160°F) for high temperature or chemical sanitizer dishwashers
      • Hot water sanitizing rinse must be 82°C (180°F) or greater for at least 10 seconds
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C (75°F)
    • Proper use of dishwashing and cleaning items
      • Keep cloths and towels clean, in good repair, and restricted to a single task
      • When not in use, keep cloths in a container of sanitizing solution
      • Scrub brushes must be cleaned and disinfected after each use
      • Sponges can only be single use
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
  8. Required

    3 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
    • Handwashing stations used for the sole purpose of handwashing
      • Ensure hand wash basin is only used for handwashing of employees
    • Floors, walls, and ceilings clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  9. Required

    5 infractions

    • Food is held at 4°C (40°F) or less
    • Thermometers used to verify storage, food preparation, and hot holding temperatures
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
    • Floors, walls, and ceilings clean and in good repair