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SUSHI FANG

7 KENTUCKY, NEW MINAS · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair or replace heavily rusted racks in glass door fridge in kitchen. Must be smooth, durable and easily cleaned. Clean under cold equipment line.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair or replace heavily rusted racks in glass door fridge in kitchen. Must be smooth, durable and easily cleaned. Clean under all equipment. Clean exterior exhaust canopy piping. Clean all shelving in dry storage rooms downstairs to remove debris and foodsoils and fix ceiling. Grease trap must comply with plumbing code and any requirements of local plumbing authority. It must not overflow, must be airtight and room must be degreased so odor and exposure is eliminated. Replenish sanitizer supply.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving foods out at room temperature. Recently placed cooked foods were relocated to working refrigeration during inspection.
  3. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew and obtain acceptable food hygiene training course.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair or replace heavily rusted racks in glass door fridge in kitchen. Must be smooth, durable and easily cleaned. Provide tight fitting cover for sugar storage bin. Cease use of cardboard on shelves, floors, or elsewhere. It is uncleanable (corrected). Clean under all equipment. Clean exterior of exhaust canopy and piping. Clean up & remove debris pile (outside). It is harbourage for pests. Clean all shelving in dry storage rooms downstairs to remove debris and foodsoils and fix ceiling. Grease trap must comply with plumbing code and any requirements of local plumbing authority. It must not overflow, must be airtight and room must be degreased so odor and exposure is eliminated. Clean bases of toilet fixtures, waste receptacles, some surfaces and around faucets in public washrooms.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving foods out at room temperature. Recently placed cooked foods were relocated to working refrigeration during inspection. One food product was discarded. Salmon must be dated and ensure frozen for >= 7 days before use.
  4. Inspection

    5 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew and obtain acceptable food hygiene training course.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM THE FOOD ESTABLISHMENT.
      • One foodhandler with acceptable food hygiene course certificate must be present in kitchen and front sushi bar at all times of operation.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide handwash procedure signs at all handwashes. Provide thermometer for sushi display fridge. Provide broader spectrum sanitizer for use in facility. Fully label chemical spray bottles including directions for use. Repair or replace heavily rusted racks in glass door fridge in kitchen. Must be smooth, durable and easily cleaned. Provide tight fitting cover for sugar storage bin. Cease use of cardboard on shelves, floors, or elsewhere. It is uncleanable (corrected). Keep packaging off floor >= 6in. / 15cm. (corrected). Clean under all equipment. Clean exterior of exhaust canopy and piping. Clean up refuse area and remove debris pile. It is harbourage for pests. Store produce inside building in a proper manner (corrected). Clean all shelving and platforms in dry storage rooms downstairs to remove debris and foodsoils. Open ingredient bag in basement to be put in food grade container with tight cover and labelled. Grease trap must comply with plumbing code and any requirements of local plumbing authority. It must not overflow, must be airtight and room must be degreased so odor and exposure is eliminated. Clean bases of toilet fixtures, waste receptacles, some surfaces and around faucets in public washrooms.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving foods out at room temperature. Recently placed cooked foods were relocated to working refrigeration during inspection. Sushi rice must be time stamped and used / discarded in <= 3 hours.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Immediately renew and obtain permit prior to beginning operations.
  5. Inspection

    2 infractions

    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE TO THE MINISTER
      • Correct plumbing odor in basement. Grease trap to be replaced / repaired by a plumber, so airtight.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED AND PROCESSED IN A MANNER THAT PREVENT CONTAMINATION AND ADULTERATION.
      • Sushi rice must be time stamped for <= 3hours then discarded.
  6. Inspection

    5 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Countertop fridge at sushi bar not holding <= 4C in foods. Unit has been taken out of use and is not to be used.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED AND PROCESSED IN A MANNER THAT PREVENT CONTAMINATION AND ADULTERATION.
      • Sushi rice must be time stamped for <= 3hours then discarded.
    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide dedicated handwash sink fully plumbed at sushi bar.
    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE TO THE MINISTER
      • Correct ice machine drain to be indirection connection to comply with Plumbing Code and requirements of local plumbing authority.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM A maintenance, cleaning and sanitation program must include procedures to ensure that the food establishment and equipment are maintained, cleaned and sanitized.
      • Clean overshelf in kitchen, microwave, & dry storage shelves (Corrected during inspection). Replace heavily rusted racks in glass door fridge.
  7. Inspection

    5 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM A maintenance, cleaning and sanitation program must include procedures to ensure that the food establishment and equipment are maintained, cleaned and sanitized.
      • Clean overshelf in kitchen, microwave, & dry storage shelves.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Countertop fridge at sushi bar not holding <= 4C in foods. Unit has been taken out of use and is not to be used.
    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE TO THE MINISTER
      • Have licensed plumber correct water line leak at sushi bar, wastewater pipe leak at grease trap arera, and ice machine drain to be indirection connection to comply with Plumbing Code and requirements of local plumbing authority.
    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide dedicated handwash sink fully plumbed at sushi bar.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED AND PROCESSED IN A MANNER THAT PREVENT CONTAMINATION AND ADULTERATION.
      • Sushi rice must be time stamped for <= 3hours then discarded.
  8. Inspection

    5 infractions

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED AND PROCESSED IN A MANNER THAT PREVENT CONTAMINATION AND ADULTERATION.
      • Do not store chemicals with food (corrected). All food & packaging must be stored off floor > 6in. / 15cm. Walk-in cooler food must be covered dated and off floor. Do not store raw food over Ready To Eat (corrected). Raw chopping block must not be used for any other purpose (corrected). Sushi rice must be time stamped for <= 3hours then discarded. Remove food from janitors closet to proper storage.
    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide paper towel dispenser in staff washroom. Keep liquid soap in dispenser at the bar. Provide handwash procedure sign at kitchen and sushi bar handwash. Provide dedicated handwash sink fully plumbed at sushi bar.
    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE TO THE MINISTER
      • Have licensed plumber correct water line leak at sushi bar, wastewater pipe leak at grease trap arera, and ice machine drain to be indirection connection to comply with Plumbing Code and requirements of local plumbing authority.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM A maintenance, cleaning and sanitation program must include procedures to ensure that the food establishment and equipment are maintained, cleaned and sanitized.
      • Clean overshelf in kitchen, behind and under equipment, microwave, dry storage, staff washroom, and cooks fridges inside and out. Replace wall behind dishwasher and make solid waterproof construction. Repair / replace racks in glass door fridge in kitchen and ensure smooth durable and easily cleanable.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Countertop fridge at sushi bar not holding <= 4C in foods. Operator to manage issue, relocate to other working refrigeration or use other methods such as ice in interim to mange issue. Keep temperature logs for review.