SUSHI 99
#12-36 Northfield Dr E, WATERLOO ON N2L 6A1 · Facility
9 inspections
- Compliance Inspection
7 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
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Ensure walls are kept clean and in good repair
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food is held at 4°C (40°F) or less
- Compliance Inspection
4 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
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Re-inspection
5 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Ensure food handlers refrain from conduct causing contamination of food and food areas
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration
- Compliance Inspection
7 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store raw foods separate and below cooked / ready-to-eat foods
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure clean wash / rinse water is provided
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equip sanitary facility with a constant supply of hot and cold running water
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
- Food protected from contamination or adulteration
- Compliance Inspection
11 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- 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
- 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
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- 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
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are of sound and tight construction
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food handlers who come into contact with food/utensils do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
- Collect and remove garbage and waste as necessary to maintain sanitary conditions
- Dispose of liquid waste in a sanitary manner
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration
- Compliance Inspection
9 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Food is held at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- 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
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Clean and sanitize multi-service articles after each use and as often as necessary
- Clean and sanitize food contact surfaces or equipment as often as necessary
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food protected from contamination or adulteration
- Re-inspection
0 infractions
- Compliance Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide sufficient detergent or chemicals for washing or sanitizing
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Food protected from contamination or adulteration
- Complaint Inspection
4 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Store food off the floor to prevent contamination
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide sufficient detergent or chemicals for washing or sanitizing
- Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide soap in a dispenser at hand basin in the food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food protected from contamination or adulteration