West Sakura Teriyaki Restaurant
9-1515 Westgate Rd West Kelowna BC V1Z 3X4 · Restaurant - Food Service
6 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw eggs stored above ready-to-eat foods in the cooler. Raw eggs can carry bacteria like Salmonella, which can contaminate ready-to-eat foods if not stored properly increasing the risk of cross-contamination leading to foodborne illness. The operator moved the raw eggs below the ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): It was observed that the sanitizer concentration was higher than 500ppm which is above the recommended concentration limit of 200-400ppm. A sanitizer concentration of higher that 500ppm presents a potential issues with chemical contamination and reduced efficacy in reducing microorganisms to a safe level. High concentrations may not effectively sanitize and can be unsafe. Operator advised to dilute the sanitizer to the recommended concentration and test with the sanitizer strips to verify the concentration before use. The sanitizer dispenser should be adjusted by the contractor to prevent reliance on dilution.
- 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): Observed that scoops were submerged in some of the bulk bins containing rice, flour etc. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers and the scoops used should always have handles.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The fan covers in the food prep area and around the dish washing area are accumulate with dust and dirt. Also, there is an accumulation of dirt and food debris underneath some equipment and along floor junctions. Dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illness. These harmful pathogens can also be transferred onto the food when air is circulated from the vents. The operator to thorough clean the fan covers and hard to reach areas. Operator to notify the EHO once completed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please send a copy of the food safety plan to the EHO.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken based teriyaki sauce was observed to be hot-held at 59°C when checked with probe thermometer. Potentially hazardous foods intended for hot holding are required to be heated to 74°C before being stored at 60°C or hotter to inhibit the growth of illness causing microorganisms. Operator moved the container onto the grill and will monitor temperature to ensure it does not fall below 60°C. When temperature was tested following relocation, it was measured at 61°C. Fridge 4 was measured at a temperature of 7°C-8°C (45°F-47°F), with potentially hazardous food product (beef strips) measured at 6°C-7°C. Potentially hazardous foods are required to be stored at 4°C or colder to inhibit the growth of illness causing organisms. Operator moved food product to a fridge that was maintaining temperature of 4° or colder. Recommended only enough potentially hazardous food needed for a two hour period is stored in the fridge until the temperature can be maintained at 4°C or less throughout the day.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): ZEP monitors chemical levels to ensure appropriate concentrations, but operator does not have test strips on premises. Test strips ensure that concentrations of chemical sanitizers are at the appropriate level to ensure effective sanitization of food contact surfaces. Operator stated they will order QUAT and chlorine test strips from ZEP. Several fridges were missing an independent thermometer. Refrigeration and freezer units should have an independent thermometer accurate to within 1°C to ensure reliable readings and monitoring of the units temperature. Operator stated they will acquire the missing thermometers.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chemical sanitizing dishwasher was observed not injecting chlorine-based sanitizer during cycle, this is required to leave a chlorine residual of 50ppm-100ppm on wares. The sanitizing step during the warewashing ensures that food contact surfaces have been sanitized resulting in reduction of illness causing organisms. Operator set up a 100-200ppm bleach solution in the 3-compartment sink to submerge dishes as a sanitizing step after washing wares through the dishwasher, which was still able to wash and rinse dishes during its cycle, though this is a temporary measure until the dishwasher can be fixed. Operator stated dishwasher would be maintained by July 23rd. Dry good bins were observed with handled scoops being stored inside on the food product. Scoops are required to be stored individually outside of food product to reduce the risk of food contamination and allergen cross-contamination. Operator removed all scoops and will acquire individual storage containers for each scoop.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning required underneath equipment; floors in harder to reach areas - this to be resolved by 29November2016 2) All surfaces where food is stored or prepared must be constructed of smooth, easily cleanable surface. Proper flooring is required in the upstairs storage area, no raw wood surfaces.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO to provide templates. Fill out and keep on site.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO to provide templates. Fill out and keep on site.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions