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Sushi Heaven

3 - 9831 98A Avenue, Fort St. John, V1J 1S3 · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths used to clean dirty surface can harbor and grow pathogen if left as used at room temperature, increasing risk of foodborne illness.
      • Corrective Action: Operator to store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs.
  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 3 compartment sink was being used for warewashing. No sanitizer avilable at time of inspcetion. when asked staff how they warewash, they were unable to provide proper steps. (Public Health significance) - manual warewashing sanitizing step requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  3. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.