Sushi Kojo
3480 Skaha Lake Rd Penticton BC V2A 6G4 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must deep clean the kitchen, especially the area around the grill and stoves. Excessive oil accumulation noticed on the floor.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator must cover the drywall by extending the stainless steel sheet up to the floor. Operator must dust off / paint kitchen walls.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must ensure that access to the handwashing sink in the kitchen is not obstructed by extra prep tables.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator must cover drywall behind food prep areas with smooth, non-absorbent, and easy to clean material.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must provide either pH test strips or a pH test meter for checking the rice acidity (pH) level. - Sushi rice and some other menu items produced at Sushi Kojo Prep Kitchen.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Sanitizing spray bottles and all spray bottles must be labeled - completion deadline Feb 23, 2023 - Leaking fryer must be fixed (pictures taken of oil spill under equipment) - completion deadline March 2, 2023 - Excessive grease buildup on interior top of fry station must be removed / cleaned - completion deadline March 2, 2023 - Floors in the kitchen / serving areas / under equipment must be degreased & washed to make it non-slip - March 2, 2023 - Dust particles accumulated on the ceiling / ventilation grid covers / walls must be cleaned (pictures taken) - March 2, 2023 - Kitchen walls must be either repainted or tiled to facilitate cleaning (pictures taken) - April 5, 2023
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket with wiping cloths measured 25-50ppm chlorine, spray bottle with QUATs measured 400ppm+ Chlorine and QUATs concentration to be 200ppm for proper sanitizing, if above then a potable water rinse is required after sanitizing
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Ginger and wasabi that had been portioned in individual portions were being kept on the counter Corrective Action: • Ensure foods are held at or below 4°C when manufacturers instructions say to refrigerate after opening
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Reusable cloths were left on the counters, not in a sanitizing solution Corrective Action: • Keep wiping cloths in sanitizing solution that is changed approximately every 2hrs or as needed to maintain 200ppm QUATs concentration OR • Use single use towel with a spray bottle of sanitizing solution
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C&E: No paper towel at hand sink available and dishes in the sink Corrective Action: • Ensure hand sinks are accessible and properly stocked at all times
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw meat is being thawed in room temperature at 10°C during time of inspection
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): pH strips should be purchases so that sushi rice pH can be monitored and verified.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?