Sushi Kawa
3107 32 St Vernon BC V1T 5M6 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler , hot holding and dishwasher parameters must be monitored daily.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented daily. Dishwasher needs to be monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure that all sanitizers are appropriate for intended use ie. bleach solution of 100ppm or quats solutions of 200ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): F1.1B: Internal temperature of cooked protein is not verified. Corrective Action: Cook potentially hazardous food to a safe internal temperature. Monitor using a sanitized probe thermometer. Record temperatures in a log sheet. EHO to provide documents.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Employee observed touching face, hair, and apron then contacting a food prep surface without washing hands. Corrective Action: Avoid touching face, hair, or clothing. If contact occurs, wash hands immediately. Operator to discuss proper hygiene with staff to prevent recurrence.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chemical test strips have expired. Corrective Action: Obtain new Quat, chlorine, and pH test strips within the manufacturer expiry. Note: Probe thermometer is not available at the time of inspection but has been ordered from a supplier. Notify EHO when it arrives.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: A gap is visible between both sets of entry doors. This can permit pest entry. Corrective Action: Install weather stripping to seal the gap.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Sanitizing rinse cycle of high temperature mechanical dishwasher measured at 56°C at the interior surface. Insufficient sanitizing temperature. Digital temperature display appears to be inaccurate. Corrective Action: Repair or service dishwasher so the sanitizing cycle achieves an interior temperature of 71°C or hotter. In the meantime, wash items in the mechanical dishwasher, immerse in 100-200 ppm bleach solution for 2 minutes, then air dry items in a clean place. Note: Avoid combining quaternary ammonia (Quat) sanitizer with other cleaning products. This is unnecessary and may produce harmful by-products.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Multiple fryer oil jugs in cardboard packaging are stacked next to the deep fryers. This obstructs cleaning on the line and is not a suitable storage location for oil. Grease-soaked cardboard is also a pest-attractant. Corrective Action: Keep oil in a designated storage location away from food prep areas. Promptly remove empty jugs from the premises. Clean under and behind cooking equipment daily. F2.5C(1): Observed used wiping cloths left out on kitchen surfaces. Cloths support and spread bacteria if not properly stored. Corrective Action: Wash used cloths. Prepare sanitizer solution at 200 ppm Quat or chlorine in an open container. Keep cloths immersed in solution during operation. Soak for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths can be used to handle hot items if they are kept clean and dry at all times. F2.5C(2): Soiled wiping cloths are cleaned in ware washing sink and left to dry on the mechanical dishwasher. External surfaces of the dishwasher are unclean and not suitable for drying clean cloths. Corrective Action: Used cloths should be laundered using machines. If manual washing is required, do not store cloths on the dishwasher. Use the following process: • Collect used cloths in a designated bin during operation • Wash and sanitize all surfaces that will contact cloths (sink basins, drying racks/surfaces etc.) • Fill sink with warm water (45°C) and detergent, scrub cloths together to remove debris • Rinse under hot water • Remove excess water and air dry on a clean, sanitized rack or surface F2.5G(1): Containers of raw chicken stacked on top of soy sauce pails in the walk-in cooler. Corrective Action: Move raw chicken to the lowest storage rack. Do not store raw protein above ready-to-eat products. F2.5G(2): Food containers stored on the floor inside walk-in cooler. Corrective Action: Reduce the amount of product stored on the floor. Keep products on storage racks, which should be elevated 15 cm (6 in) off the floor to prevent contamination and support cleaning. F2.5K: Scoops for bulk food (flour, rice, chopped salad mix) are stored in contact with the product. Corrective Action: Only use scoops with handles for bulk food. Store scoops so that handles or other touch points do not contact food. For example: store in a separate clean, dry container between uses. Scoops for dry product (flour, uncooked rice) must be washed and sanitized at least daily. Scoops for salad mix and other potentially hazardous foods (including steamed rice paddles) must be washed and sanitized at least every 4 hours. Note: Wooden support blocks under sushi bar cutting boards should be replaced with supports that are smooth, non-absorbent, and cleanable, or cutting boards can be placed directly on the counter surface. In the meantime, clean blocks as needed to remove food residue.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Utensils in poor condition: • Handles of wooden spoon and ladle are wrapped in aluminum foil • Plastic grip on pair of tongs is heavily worn Corrective Action: Discard damaged tongs. Discard spoon and ladle or remove foil and clean thoroughly. Replacement utensils must be smooth, intact, and easy to clean. F2.6F: Cardboard, aluminum foil, and plastic wrap used to line surfaces in the kitchen area. These materials are prone to contamination and obstruct proper cleaning. Corrective Action: Remove cardboard, foil, and plastic wrap from surfaces. Clean regularly to remove grease and debris.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C(1): Paper towel is not available at the front service area hand sink. Corrective Action: Provide paper towel in the existing dispenser at the front hand sink. F2.7C(2): Loose paper towel roll stored on counter surface at sushi bar. Paper towel is prone to contamination if not contained in a holder or dispenser. Corrective Action: Obtain standing paper towel holder with a base. F2.7C(3): Loose paper towel roll on prep cooler surface at line hand sink. Corrective Action: Install mounted spool paper towel holder on nearby storage rack, to replace existing towel rod. In the meantime, obtain standing paper towel holder with a base.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.1 Are proper cooking procedures followed?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A- The high temperature mechanical dishwasher only reached 69°C at the plate level after 4 runs. The observed temperatures reached by the mechanical high temperature (stationary rack) dishwasher must meet the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying Actions required: • Operator to have dishwasher serviced to ensure it is able to reach 82°C during the sanitizing rinse cycle and 71°C at the plate level, and have the temperature gauges calibrated to ensure accuracy. Please send a photo of the dishwasher repair report to EHO for infraction resolution. F2.3D- Quats sanitizer solution was measured to be at 400 ppm at time of inspection. The required concentration for no rinse level food contact surface sanitizers is 200 ppm. Above this level a rinse step may be required after sanitizing to ensure it is safe for food contact surfaces. Actions required: • Operator to have service technician adjust sanitizer dispenser to dispense 200 ppm Quats. Operator may dilute Quats solution manually by adding water and checking the concentration with the proper Quats test strips. Send photo of Quats dispenser concentration at 200 ppm to EHO for infraction resolution. • Operator to verify and record sanitizer solution concentrations daily for Quats dispenser, all sanitizer spray bottles, and buckets to ensure the proper concentrations are maintained.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths stored at room temperature not in sanitizing solution at time inspection. Note: Restaurant just opened, some wiping cloths not used yet. Please ensure that wiping cloths are stored in sanitizing solution when not in use to prevent bacterial growth on the cloths. F2.5G- Food stored on the floor of the walk-in cooler. This could allow pests or other contamination to easily fall into foods and prevents proper cleaning under the containers. Additionally, placement of food containers directly on the floor can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. Actions required: • Operator to ensure all foods are not stored directly on the floor to prevent contamination of foods, food containers, and subsequently food contact surfaces. Send photo of walk-in cooler with no food containers stored on the floor to EHO for infraction resolution.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available onsite at time of inspection. Actions required: • Operator to submit completed Food Safety Plan to EHO and have it onsite at all times. It was observed that no temperature verification logs or temperature logs were being maintained at the time of inspection. Temperature logs for the cold holding units were not up-to-date at the time of inspection. Actions required: • Operator to ensure that temperature logs are kept on site for all cooler, freezer, and hot holding units and temperatures are recorded for all units daily. • Operator to verify cooking, cooling, and reheating processes and record them in logs provided. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available onsite at time of inspection. Sanitizer concentration not being recorded. Test strips available for verification. Actions required: • Operator to submit completed Sanitation Plan to EHO and have it onsite at all times. • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?