Sushi Royal Tokyo
324 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Store wiping cloths in 200 ppm chlorine bleach solution when not in use. For the sushi prep line the soaking cloths may be rinsed out to remove residual chlorine prior to use and replaced every 2 hours or less. The work surface used to prepare sushi should undergo full cleaning and sanitizing at no longer than 4 hour intervals.
- 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): • Noted that the dishwasher final rinse was producing a chlorine sanitizer concentration of approximately 25 ppm. The machine should be set up to produce 50 ppm. Arrange for the unit to be serviced.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- 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): • Potentially hazardous foods in fridge beside hand wash sink in front of restaurant had fish that was above 4°C. While foods are being sliced and prepared to be used for later they must not stay in ambient temperatures for too long before putting away in fridge. • Fish and vegetable above the prep cooler on prep table were found to be above 4°C. Staff must ensure that only enough product that can be used in 2 hours is to remain on prep table if temperatures cannot be maintained at 4° or colder. Ensure foods are covered in the inserts when not busy to keep cold temperature in.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Finding almost no chlorine residual in Dishwasher. Staff informed inspector that dishwasher will be fixed once they can get someone to come in and fix. In the meantime, staff to use clean dish pan or clean sink to sanitize dishes once they have come out of the dishwasher. Staff to inform Interior Health once the dishwasher is fixed to reinspection and verification of working dishwasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Bowl of prawns in cooler in back of restaurant was not covered. Ensure all raw roods are properly covered when storing.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The countertop sushi ingredient cooler does not maintain food temperatures at 4o°F or colder (Unit gauge displayed 52°F which was confirmed by food surface temperate measurements) • Operator advised that a replacement cooler was being purchased. • In the interim until the unit is replaced, perishable food products can only be stored for short periods of time in the unit for sushi preparation. Once food has been stored for a total of 2 hours or more at these temperatures it must be discarded. therefore, rotate small amounts of product on a frequent as needed basis to service the sushi assembly station.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final sanitizing rinse non functioning. • On an interim basis until dishwasher repairs are completed, all dishware and prep utensils must be washed in the dishwasher and then subjected to a 2 minute immersion rinse in the adjacent pot sink in a 100 ppm chorine residual solution followed by air drying. • Test strip are available to confirm the chlorine concentration in the sanitizing rinse
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • See F1.6 - pH monitoring of sushi rice
- F2.1 Does the facility have proper monitoring supplies?