Sushiyo
113-8100 Hwy 3B Trail BC V1R 4N7 · Restaurant - Food Service
15 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Buffet food is recorded between 45-55 C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The fume hood filters have accumulated grease and dirt.. 2. Facility is quite messy with a lot of clutter.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is some food (boxes of oil, vegetables in boxes) being stored outside the kiosk in the mall area open to the public.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer is not readily available. This is corrected at the time of inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): There is a shopping cart full of boxed vegetables outside the kitchen in the mall area.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The kitchen is quite messy. A thorough cleaning is required.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler temperature is 10 C. This must be corrected to 4 C.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The fume hood vent grills require cleaning. 2. There is clutter is some areas that must be cleaned up to maximize available work space. 3. There is cardboard being used throughout the facility on top of food contact surfaces.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prepared sushi rolls are stored on top of inserts at prep cooler. Temperature is measured to be 10 deg C.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw chicken in bowl with plastic bag covering it was being kept on top of zucchini in the glass cooler. DISCONTINUE THIS PRACTICE IMMEDIATELY.
- 1 Observation, Moderate Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 15.3 - Are foods protected from contamination and/or cross contamination?