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Sushi Paradise

3B 210 Glendale Ave, St. Catharines ON L2T 2K5 · Restaurant

10 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food storage racks, shelves or pallets are readily cleanable.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    9 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Utensils are maintained in a clean and sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Utensils are used whenever possible to avoid direct contact with food.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  5. Re-inspection

    1 infraction

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  6. Routine Inspection

    5 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
  7. Re-inspection

    1 infraction

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  8. Routine Inspection

    4 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  9. Re-inspection

    1 infraction

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  10. Routine Inspection

    6 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Utensils are maintained in a clean and sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.