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SUSHI NAMI ROYALE

827 BEDFORD, BEDFORD · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.
      • Obtain pH strips or a pH meter to verify that the pH of the acidified rice used for sushi meets the required standards of 4.2.
  3. Inspection

    11 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Adjust all shelving so that the bottom shelve is at least 6 inches off the floor; this facilitates cleaning of the floor and protects food from contamination.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Install a paper towel dispenser at the hand wash sink in the kitchen. Paper towel dispensers protect paper towel from contamination and facilitate proper hand washing practices.
    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Remove all storage from the staff washroom so that is useable; food, drinks, food contact packaging, and food equipment can not be stored in the washroom.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Ice cream scoop observed with chips/missing pieces of the coating was discarded at time of inspection.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Remove the bare wood makeshift shelf in the walk-in cooler, the styrofoam under the deli slicer, and the tin foil lining the shelves.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean and sanitize the following surfaces to remove food/grease/general filth build-up: floor/wall junctions throughout the kitchen and sushi prep area, interior surfaces of the two-compartment sink, on top of the grease trap, surfaces of cooking equipment, on storage shelves under the food prep tables in the kitchen, the deli slicer, interior surfaces of prep coolers, and on the wall in the sushi prep area.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Employ a commercial dish washer technician to repair the detergent line on the low-temperature dish washer and properly hook up detergent, rinse aid, and sanitizer; obtain a sanitizer for the low-temperature dish washer.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Obtain plugs for the two-compartment sink.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Discontinue using ice machine; clean and sanitize the interior surfaces of the ice machine to remove black debris build-up.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Food must be stored at least 6 inches off the floor to protect from contamination; move boxes of produce in the walk-in cooler to appropriate shelves and move bag of flour stored on the floor under the hand wash sink to a clean covered container.
    • 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.
      • Obtain pH strips or a pH meter to verify that the pH of the acidified rice used for sushi meets the required standards of 4.2.