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YAME SUSHI - UNIT 7

1065 CENTRAL, GREENWOOD · Food Establishment

8 inspections

  1. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Surfaces around the deep fryer, cooks fridge by the fryers, bulk food storage containers, compost bin.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Better organization required so that food items are stored off the floor. Better organization required so that access to staff washroom is not blocked.
  2. Inspection

    4 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwash sink blocked by bucked. Do not place anything in the handwash sink. No paper towel available at front or kitchen handwash sink. Place paper towel inside the dispensers in the washrooms.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Surfaces around the deep fryer, cooks fridge by the fryers, bulk food storage containers, compost bin.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Observed fish thawing at room temperature - moved to the walk-in cooler.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Better organization required so that food items are stored off the floor. Better organization required so that access to staff washroom is not blocked.
  3. Inspection

    0 infractions

  4. Inspection

    4 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Do not place anything in the handwash sink. This sink is to remain accessible at all times.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • 4 long handle wire mesh strainers were noted to have broken pieces. 1 cutting board noted to be cracked and have deep cuts. These items were discarded during the inspection. Ensure equipment is regularly inspected and discard any broken items.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Thawing meat at room temperature is not acceptable. Moved to the walk-in cooler during the inspection.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Items observed in the kitchen that are not associated with kitchen operations. Remove items, such as tools, from the kitchen.
  5. Inspection

    1 infraction

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff on site with valid food safety training. Ensure at least one person is present per shift who holds valid food safety certification.
  6. Inspection

    2 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Do not place items in the handwash sink. Keep handwash sink accessible at all times.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff on site with valid food safety training. Ensure at least one person is present per shift who holds valid food safety certification.
  7. Inspection

    3 infractions

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff on site with valid food safety training. Ensure at least one person is present per shift who holds valid food safety certification.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in following areas: under cooking equipment, surface of ventilation hood, under shelving, cooks fridge, ice machine (taken out of service during inspection), ceiling vents.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • WD40, spray paint and other items removed from food storage area. Ensure personal food is kept separate from restaurant food.
  8. Inspection

    0 infractions