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Sushi Hama

133 West Second Avenue , 4, Qualicum Beach, BC, V9K 2R8 · Food Premises

1 inspection

  1. Routine

    4 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Raw beef is stored in same line cooler top as ready to eat items such as radish garnish and other garnishes.
      • Store raw meats in the line cooler bottom and away from ready to eat items, salads and garnishes that are not intended to be cooked.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bleach sanitizer at the sushi prep station tested between 10-50ppm chlorine.
      • Ensure that bleach sanitizer is at least 100ppm chlorine for this station. Clean and sanitize the station at least every 2hrs. Operator has bleach readily available on site and test strips to test the concentration. Ensure to change at least every 1-3 days and use about 1 tbsp of bleach per 1 liter of water.
    • Improper Construction / Maintenance of Establishment
      • Back storage area with cooler, chemical storage and other dry storage (area between kitchen and washrooms) does not have a light.
      • Ensure this area has a working light, with a light cover or a shatter proof bulb. All areas of the restaurant should be well lit for food preparation, storage, cleaning and inspecting.
    • Improper Construction / Maintenance of Establishment
      • Grease behind and near corner of the fryers. Grease accumulation on the grill vents. Floors at the back feel slippery and greasy.
      • Ensure this area is cleaned and grease/oils are routinely removed. Use a degreaser for the floors and clean daily. Comments Food Handler Hygiene: Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. Operators had clean clothing for food preparation. Staff and Public washrooms appear clean and are fully supplied for hand hygiene. Food Safety: Food in cold holding Coolers are below 4C. Food in cold holding Freezers are below -18C. Hot held miso soup and rice are above 60C. Approved Food Source: food ingredients are from an approved source; receipts for fish and kimchi were reviewed on site. Food is stored in covered containers; food storage is organized in coolers to prevent contamination. Fridge in the dining area, ensure to store raw proteins on the bottom shelf and away from vegetables or other ready to eat food items, this was corrected during the inspection, thank you. Maintenance and Sanitation: 2 Compartment Sink is fully supplied with bleach. Dishwasher final rinse temperature is >71C at the plate surface (76.8C max rinse temperature measured). Storage of chemicals is separate and away from food. Pest control: there are no signs of pests at the time of inspection. Administration: Staff is certified in food safety.