Yume Sushi - Events
4720C 50 Street Taber AB T1G 2B8 · Food - Special Event
1 inspection
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer or bulk supply is not available for use while the kitchen is being rented out. The primary operator will be dropping off a supply of undiluted bleach for staff there to use (1/2 teaspoon of bleach in a litre of water).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot food warmers water initially at an average of 47C between the two warmers (one without the temperature dial display). Advised the staff and the primary operator at the restaurant to increase the setting to 7 or 8 so that the operating temperature reaches at least 60C - communicated to staff at the kitchen. The primary operator has an infrared thermometer to verify that the temperature has been reached.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?