Sushi Yama Cafe
1-991 Richter St Kelowna BC V1Y 2K4 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Heavy presence of rodent droppings found in the back dry storage area, underneath the shelving towards the back walls. Several glue traps with caught rodents present in these areas along the floor. No droppings or signs of rodent activity around food preparation areas. Door in back room showed deficiencies in the door sweep allowing for potential entry into the facility. Corrective action: clean up droppings in back storage area and remove current used traps. Hire a pest control company to service the facility and continue to monitor for signs of pest activity in the facility. Retain pest control invoice to show during a follow-up inspection.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must obtain a pH meter or pH test strips for ongoing daily pH testing.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed a non-service dog in the food preparation area. Animals are not permitted in food premises unless they are certified service animals. 2) Observed the deep freezer in the back kitchen, positioned against the wall, to be in need of cleaning. Please clean the deep freezer immediately and continue to clean it on an ongoing basis to ensure it is maintained in a sanitary manner. 3) Observed a lighting fixture in the kitchen that is missing a protective cover. Please install a protective cover or replace the bulbs with shatterproof bulbs.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Observed a fly strip hanging above a box of uncovered produce. Please relocate the fly strip to a location that is not above any food preparation or storage areas. 2) Observed one shelf made of unfinished wood in the back kitchen storage area. Food contact surfaces must be constructed of materials that are smooth, durable, non-absorbent, and easily cleanable. Please seal the shelf or replace it.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must submit a written, standardized sushi rice recipe that is printed and readily available to all staff onsite.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed the fridge in the dining area to have an ambient temperature of 8–10°C and homemade dairy-based sauces at 10–13°C. Staff was instructed to move all potentially hazardous foods to a working fridge at the time of inspection. Operator is to monitor the fridge temperature over the next 30 minutes to determine if it drops, as it may be in a defrost cycle or have been opened frequently during the lunch rush. If the temperature does not reach 4°C or colder, operator is to contact a service technician for repair and provide EHO with a copy of the service report once the work is complete.
- 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): Observed raw animal proteins and shell eggs stored above ready-to-eat foods and items requiring lower cooking temperatures in multiple fridges and freezers. Operator is to reorganize each fridge and freezer to ensure raw animal proteins and shell eggs are stored below and separate from ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed two trays of tuna thawing at room temperature. Potentially hazardous foods must be thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed that the artificial lighting fixtures in the back storage area are missing protective covers. Please install protective covers or replace the bulbs with shatterproof ones.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Observed egg cartons and cardboard being reused to store clean kitchen equipment and food items. These materials are not smooth, cleanable, or non-absorbent, and egg cartons are also prone to contamination from the shells of previously stored eggs. Please discard all used egg cartons immediately after use and remove all cardboard from food contact surfaces. 2) Observed raw, unsealed wood surfaces throughout the back kitchen storage area. Food storage and handling areas must be constructed of materials that are smooth, durable, non-absorbent, and easily cleanable. All exposed wood surfaces in the kitchen and food storage/handling areas must be sealed, painted, resurfaced, or replaced. Please develop a plan and timeline to address the affected areas and notify EHO once it has been established.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Several containers of potentially hazardous foods (e.g., miso soup, cooked noodles, sliced ginger, sliced green onion, chopped tofu, tempura shrimp, etc.) were observed stored at room temperature. According to operator, the food items are stored on the counter for service. Potentially hazardous food items must be stored in a cooler until they are needed and should be returned to the cooler when not in use. Alternatively, when actively used during rushes, potentially hazardous food items may remain on the counter for a maximum of 2 hours. Timers or time stamps must be in place if time is used as a public health control at ambient temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed sushi rice stored at room temperature. The pH was measured at 4.5 using pH indicator strips. Operator showed EHO the results of previous pH testing, which showed that the rice had a pH of 4.9. As per operator, the same standardized recipe is used for each batch. In order to be held at room temperature, sushi rice must be acidified to a pH of 4.2 or below. Please adjust the recipe to raise the product's acidity and re-submit for updated pH testing. In the meantime, follow the BCCDC's 'Control Measures for Sushi Rice,' which states: "Cooked sushi rice is considered a potentially hazardous food, and must be controlled by one of these methods: 1. Un-acidified sushi rice, once cooled below 60°C must be used within two (2) hours, then discarded, OR 2. Un-acidified sushi rice, once cooled to at or below 4°C, must be held refrigerated and leftovers are discarded at the end of the day, OR 3. Un-acidified sushi rice, once cooked is held at or above 60°C, leftovers are discarded at the end of the day, OR 4. Sushi rice, once acidified to a pH of 4.2 or below can be held at room temperature, and leftovers are discarded at the end of the day."
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins stored above soy sauce and other ready-to-eat items in the refrigeration unit closest to the dishwasher. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a bucket of dirty mop water at the back door. Stagnant/dirty mop water can attract pests and lead to overall unsanitary conditions.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): REPEAT INFRACTION: Foods (Tempura) observed held at room temperature. Operator indicated that the tempura had been held at room temperature for less than 2 hours, and stated that the tempura would be moved to the cooler. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens. Ensure to monitor the time and temperature of foods kept at room temperature after cooking. Label each batch of Tempura with a time stamp and maintain the time or temperature as per the Food Safety Plan.
- 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.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): REPEAT INFRACTION: It was noted that foods were being cooled at room temperature and cooling temperature of foods were not monitored. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle was measured at 0 ppm chlorine concentration. A minimum concentration of 100-200 ppm chlorine is required to allow for adequate sanitizing of food contact surfaces. Use chlorine test strips to ensure the minimum concentration is measured in the sanitizer solution.
- 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): Wiping cloths observed stored on cutting boards and food contact surfaces. Wet cloths can accumulate food debris and may allow the growth of pathogens which can cross-contaminate the food contact surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed tempura held at room temperature, EHO unable to verify how long tempura had been held at room temperature. Operator indicated that the tempura had been held at room temperature for less than 2 hours, and stated that the tempura would be moved to the cooler. Operator must provide EHO with written procedures for preparing, cooling, and reheating tempura. If operator plans to routinely hold tempura products at room temperature, time stamp procedures must be implemented and included in the food safety plan. Written food handling procedures for tempura must be reviewed and accepted by EHO to resolve this infraction.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw foods (fish and shrimp) stored above ready to eat foods and raw vegetables. Operator must ensure that there is adequate separation between raw proteins and ready to eat products to protect against cross contamination which could lead to foodborne illness. Provide EHO with pictures of the coolers once they have been reorganized to confirm that raw and ready to eat products have been adequately separated to provide protection from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips onsite are expired and the operator is not testing concentration of spray bottle sanitizer as the solution in the spray bottle is not an acceptable sanitizer and cannot be tested. Operator must provide EHO with pictures confirming that the correct test strips have been acquired for sanitizer used at the premises to resolve this infraction.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was left open at time of inspection. While a screen is in place, this screen does not cover the entire door opening and does not prevent entry, rodents/pest are free to enter the kitchen. This issue was also noted in the previous inspection. Operator must have a screen door, with a properly fitting door sweep, installed on the back entry to the kitchen, or the back door must remain fully closed at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer available at time of inspection. The sanitizer spray bottle contained Mr. Clean which is not an acceptable sanitizer for use in commercial food premises. Operator must ensure that an acceptable food contact surface sanitizer is provided in the food handling area at all times to facilitate proper proper sanitation procedures.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed a fish thawing at room temperature on a baking tray in the back storage area of the kitchen. Thawing frozen products at room temperature is not an approved method. Frozen products must be thawed; in a cooler maintained at or below 4°C, or in a clean sink under cold running water. Operator should ensure that approved thawing procedures are defined in the food safety plan.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed materials that are not appropriate for use in food handling areas, some facility updates will be required to facilitate proper cleaning/sanitation procedures, and protect against cross contamination. Carboard observed lining some shelves, also observed empty egg cartons being reused as hot plates and news paper lining the floors beneath the deep fryer. Cardboard/paper products are not a suitable materials for re-use in food handling premises, cardboard is absorbent and can not be properly cleaned/sanitized. Re-used cardboard/paper products must be removed from the premises. Observed corrugated plastic material used as a cover on the primary food handling countertop in the kitchen. Operator indicated that the prep cooler had been modified, and the corrugated material was used to cover the opening for inserts. The corrugated material is not suitable as a food contact surface, there are openings that can not be easily cleaned/sanitized and the surface is not considered suitably durable for the application. The prep cooler must returned to its intended use, or an alternative cover made of material which is smooth, durable, and easily cleaned must be installed. The rice cooker trolley is made of wood which is not painted/sealed and can not be properly cleaned/sanitized. Other unsealed wood surfaces are observed throughout the kitchen and back storage area. Operator must prepare a facility update plan indicating reasonable timeframes for when facility updates can be completed. Operator should ensure that facility updates and materials used receive EHO approval before making changes to avoid costly changes after work as been completed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Tempura observed to be at room temperature for over 2 hours, deep fried and then left to sit at room temperature
- F1.7 Are foods protected from contamination?
- Observation(s): Food is all covered but raw foods are stored above ready to eat - Raw meat, raw eggs, raw seafood Food is stored in plastic bags and also newspaper Utensils that are used for food observed to be stored on paper film that is dirty and left at room temperature during time of inspection Food is being prepared in the dry storage on top of the chest freezer with no hand sink available. Meat slicer has also been used in the dry storage and is not cleaned properly.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips observed on site, nor is operator testing concentration of spray bottle sanitizer as sanitizer is the incorrect chemical and cannot be tested
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door is left open during time of inspection. While screen is in place, it does not cover the entire area and rodents/pest are free to enter the kitchen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher at 74 degrees during time of inspection - good Sanitizer spray bottle is incorrect sanitizer. Instead, dish soap is used in bottle.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Kitchen is lined with newspapers all throughout the kitchen
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Require a temperature log.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): One of the rear exist doors has space between the door and floor, requires a door sweep.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is a build up of debris on the floor around the dishwasher, under the grill, the floor edges around the refrigerators, and the baseboard edges around the steps to the dry storage area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Wooden surface where dishes are stored is in need of resurfacing. Missing light cover for lights in food preparation area.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator has a detailed plan at the site. This plan is not used.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?