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WA Skew'r Sushi & Bar

22-590 Hwy 33 Kelowna BC V1X 6A8 · Restaurant - Food Service

3 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sushi display cooler was found to be at 11C when assessed, food had just been placed due to store opening and so was moved to a working cooler. operator to fix this unit and ensure it can hold 4C or less prior to storing any potentially hazardous foods inside of it. Operator is to keep tempura batter in refrigerated unit and not at room temperature -- obtain a unit if an additional one is required to support this task. Storage on ice is not acceptable or effective. Batter was moved to a working cooler.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hood Vent filter area must be cleaned and maintained on routine basis to ensure no build up of grease. Area behind the line requires cleaning and follow up to ensure it is done Both of these tasks must be done by the end of the week
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge was found to be at 12.4C, and probed potentially hazardous foods were at 8C. Operator instructed to move food to a working cooler - Corrected at time of inspection Operator also instructed to ensure that all refrigerators are kept at 4C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain thermometers for each fridge, and ensure that these thermometers are being monitored to verify that potentially hazardous foods are kept at 4C/40F or less for refrigeration, and -18C/0F or less for freezing.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator to obtain paper towel for front handsink from next door food premises. Corrected at time of inspection. Other handsinks were supplied with paper towel.
  3. Monitoring

    0 infractions