Sushi Kojo Prep Kitchen
103-3480 Skaha Lake Rd Penticton BC V2A 6G4 · Food Manufacturing - Food Processing
12 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All fridges must be equipped with thermometers.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do the following: - Wash and sanitize the walk-in cooler, including all shelves. - Clean the floor wash bucket and replace the floor mop. - Patch the wall in the staff washroom. - Repair the front sink faucet.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan must be updated to clearly identify: - daily, weekly, monthly, and semi-yearly cleaning schedules
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must ensure that all hand-touch surfaces are washed and sanitized on a regulator basis. For example, the following items must be washed & sanitized: spray bottles, freezer tops.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must validate the sushi rice recipe (a pH of 4.2 or below) by submitting a sample to an accredited laboratory (e.g. Caro Lab). A copy of the test result must be provided to the area inspector. - Operator must provide either pH test strips or a pH test meter for checking the rice acidity (pH) level.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - All spray bottles containing chemicals must be labeled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): New sushi rice recipe has not been tested for pH, no pH testing strips or meter available. Old pH test for rice showed a pH of 4.6 Until rice has been confirmed to have a pH of 4.2 or below, sushi rice is to be temperature controlled (above 60°C, below 4°C or if between 4°C-60°C it must be discarded after 2hrs) Have new rice recipe sample sent to a food testing lab to ensure pH of 4.2 or below in order to hold at room temperature Obtain monitoring device (strips or meter) to conduct in house testing of pH
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Submit food safety plan for fermented products, including any food testing conducted Update food safety plan for sushi rice once lab tested to ensure the pH is 4.2 or below
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2: Rice was being soaked overnight at room temperature Corrective Action: • Provide letter (from a lab or processing authority) confirming that this process is safe OR soak overnight in the cooler
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Salmon stored in freezer in no container/packaging Corrective Action: • Ensure all food is stored in a food grade container/packaging that protects it from contamination
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: No paper towel at hand sink available Corrective Action: • Ensure hand sinks are properly stocked at all times
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ensure that cardboard boxes are removed from the stove and grill area as this is a fire hazard
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink that is to be used for the good preparation at the grill will require soap dispenser and paper towels
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions