Sushi Sai
1607 Ellis St Kelowna BC V1Y 2A8 · Restaurant - Food Service
2 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed that the display cooler in the sushi prep area was measured at an ambient temperature of 11.9°C. The employees had forgotten to turn it on for it to reach the temperature of 4°C or below before putting food items inside. The food items were determined to have been in the cooler for approximately 30 minutes. Potentially hazardous food must be maintained at 4°C or below to prevent the growth of harmful bacteria. Allowing food items used for sushi to sit at a danger zone allows pathogens to multiply and or potentially produce toxins to a level that can cause foodborne illness causing harm to the public. The operator moved the food item to another functioning refrigerator.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Some food products were observed to be double stacked in the cookline cooler without any separation or barrier between them. Double stacking food items can lead to cross contamination. This increases the risk of foodborne illness due to potential transfer of harmful bacteria or allergens from one product to another. The operator separated the double stacked items.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.B: Observed plastic containers used as scoops submerged in some of the bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from scoops to the food especially when scoops are not cleaned well from previous use. Operator must ensure that the scoops are stored outside of the bulk food containers and the scoops used should be of proper design and always have handles. F2.5B: An accumulation of dirt and food debris was observed underneath some equipment, along floor to wall junctions. Dirt and debris provide a breeding ground for harmful bacteria which can contaminate food and lead to foodborne illnesses. Please complete a thorough cleaning of kitchen surfaces and hard to reach areas.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher not working at time of inspection. Unable to reach 71C when tested with a dishwasher safe thermometer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Area behind the cooking line needs to be cleaned.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?