Sushi Valley Japanese Restaurant
11-2121 Trans-Canada Hwy Kamloops BC V2C 4A6 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No test strips for chlorine sanitizer. Do not use the pool test strips for salt concentration • No test strips or pH meter to monitor pH of sushi rice. Corrective Action: • Obtain and use chlorine test strips to monitor concentration of sanitizing solution • Obtain test strips or a pH meter to monitor pH of sushi rice.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wiping cloths observed stored on food contact surfaces • Garbage can with lid that must be lifted by hand to dispose of waste. All garbage cans should have hands free access to prevent cross contamination. Corrective Actions: • Prepare buckets of sanitizing solution to store wiping cloths while not in use. Monitor the concentration of the sanitizing solution in the buckets and replace as needed. • Remove the lid from the garbage can, or replace it with one that has hands free operation.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Chicken cutting board placed on a piece of cardboard, rather than directly on the work surface. Cardboard was discarded and operator asked to clean and disinfect work surface as often as necessary to prevent contamination.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired chlorine sanitizer testing strips observed to measure bleach sanitizer bottle concentration. Corrective action: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers to have thermometers Probe thermometers to be in place to monitor food temperatures
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?