Skip to content
Loading map…

Sushi Field

1594 Fairfield Road, 5, Victoria, BC, V8S 1G1 · Food Premises

2 inspections

  1. Follow-Up

    1 infraction

    • Food Not Protected - General
      • Food observed on floor in cooler, freezer, in containers.
      • Store food off the floor. NOTE: Cucumber slicing board replacement in progress / on order. Food previously noted on floor in kitchen, dish area had been moved off the floor Comments Follow up to inspection conducted. Chicken stored in cooler =4°C, tofu in cooler =4°C. Ventilation has been cleaned. Surface sanitizer observed at 200 ppm chlorine. Hand sink unobstructed. Staff demonstrating good hygiene, glove practices.
  2. Routine

    8 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Tofu (cut) in container stored at room Temperature (approximately one hour prepared just before opening) Measured 14°C.
      • Store food in cooler =4°C, do not store potentially hazardous foods between 4 - 60°C for greater than two hours Corrected.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Chicken (cooked) stored on tray beside flat top. Measures 33°C staff stated it was prepared less than one hour previous for the lunch rush.
      • Store hot food =60°C, do not store potentially hazardous foods between 4-60°Cfor greater than two hours (corrected)
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer available at time of inspection, cleaner in use.
      • Prepare 100 - 200 ppm solution (Chlorine) with on-site bleach (one teaspoon per liter water) - Corrected.
    • Food Not Protected - General
      • Food observed to be stored on the floor (rice, pickled ginger, kitchen area, various items in walk in freezer.
      • Store food off the floor
    • Poor Hygiene and Activities of Food Handlers
      • staff member wearing gloves observed washing gloved hands, moving to other tasks (improper glove use)
      • Remove gloves to wash hands before putting on a new set. Glove use is not a substitute for hand washing.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Board (wooden) for slicing cucumbers not protected against moisture (not sealed). Is sanitized in dishwasher.
      • Resurface and seal this piece of equipment to protect against moisture damage, mold growth.
    • Improper Sanitary Facilities
      • Dish area hand sink observed to have utensils, bowls, ect obstructing sink access.
      • Keep sink clear - use only for hand washing.
    • Improper Construction / Maintenance of Establishment
      • Ventilation over fryers, flat-top observed to have accumulation of grease.
      • Clean unit. Comments Dishwasher dispensing 50 ppm chlorine. Coolers =4°C, freezers =-18°C. pH logs maintained for every batch of sushi rice. pH of sushi rice observed approximately four. Food Safe Level One certified staff present. Temperature logs maintained. Hand sinks fully stocked. Hot holding >60°C. NOTE: Maintain sanitizer and dishwasher logs.