Sushiwood
702 Vernon St Nelson BC V1L 4G2 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The walk in freezer is in poor shape: Peeling paint, frost build-up, bad flooring. 2. The curtains separating the kitchen and dining areas are disgustingly dirty.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Shelving in the walk in cooler are in poor shape.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in freezer is in disrepair. The celling and floor must be smooth, easily cleaned and not falling apart.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Wooden shelving is being used in the walk in cooler. The shelves are bare wood and not easily cleaned.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Tapestry separating kitchen from dining room is grossly contaminated.
- F1.7 Are foods protected from contamination?
- Observation(s): There is food being stored on the ground and uncovered in the walk-in cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There are no monitoring supplies for determining sanitizer concentrations for dishwasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The walk-in freezer ceiling is in disrepair. 2. The shelving in the walk-in cooler is in poor condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The sushi prep counter is plywood. This surface is unacceptable for food contact.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No one produced a copy of current Food Safe when asked during the inspection.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No surface sanitizer available. Operator could not find sanitizer bottles.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?