Teriyaki Express
640-4900 27 St Vernon BC V1T 7G7 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): New owner/operator has purchased facility in 2025 but has not applied for food permit . Operator has operated facility for several years and has now purchased facility.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips were expired. Expired test strips may provide inaccurate results; therefore, new strips must be used to verify that the sanitizer concentration is adequate for sanitizing dishes and food contact surfaces. Obtain new Quats test strips and routinely test sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Containers without handles were being used as scoops and stored in food product. Utensils used to scoop food product should be equipped with a handle to prevent microbial contamination of food. Replace containers with scoops that have handles.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator was unable to provide verification of completed FOODSAFE certification. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Complete FOODSAFE certification or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): *Require a National Sanitation Foundation (NSF) accurate instant read digital probe thermometer to monitor cook-serve proteins, rice, and sauces. *Ensure extra chlorine sanitizer test strips are easily accessible at the warewashing sink in addition to those in the servery area to check the pail of sanitizer. **As discussed, require pH test strips for monitoring the correct acidification of sushi rice.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing in the warewashing 3rd sink doesn't appear to be monitored with chlorine test strips, so the ratio to water and bleach concentration may not be correct, especially when water volume is sporadic for the various sizes of equipment and utensils to be sanitized. *As discussed, the EHO highly recommends the installation of a detergent and sanitizer valve dispenser. *Ensure extra chlorine sanitizer test strips are easily accessible at the warewashing sink.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): *The ceiling tile and ventilation return air vents are due for cleaning in the area of the rear ventilation hood. *Step ladder and general cleaning is due. *Obtain a new sanitizing spray bottle with correct labelling of sanitizer. *The ice machine is no longer required for soda drink dispensing and is no longer used, as it requires repair. Either repair of remove from the servery area, which will significantly improve working space.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The rear preparation area small hand sink must be freely accessible without clutter of items or foods on the counter, to prevent potential over-splash. Re-organize the perimeter counter area around the hand sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Signage is posted for warewashing. However, a Sanitation Plan is required to ensure correct usage of chemicals, cleaning/sanitizing procedures, and frequency of cleaning maintenance. The plan should also include a CIP (Clean in Place) cleaning/sanitizing procedure & schedule for the deli slicer, in addition to the procedural sign posted.
- F2.1 Does the facility have proper monitoring supplies?