Handsinks (in the kitchen, sushi bar, front service area, and staff washroom) were properly supplied with liquid soap, hot and cold running water, and single-use paper towels.
Refrigeration units (three prep. coolers, under-the-counter cooler, upright coolers, beverage cooler, and small sauce cooler) were at 4 degrees C or less.
Chest freezers and upright freezers had satisfactory temperatures.
Hot-held rice and hot-held miso soup were at least 60 degrees C internal temperature.
Sushi rice pH was below 4.2.
100 ppm chlorine sanitizer was available inside the sanitizer spray bottles (in the kitchen, sushi bar, and front service area) and sanitizer pail (in the kitchen).
2-compartment sink was supplied with hot and cold running water. Two sink plugs were available.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 78.6 degrees C) at the plate/utensil level.
No signs of pest activity were evident at the time of inspection.
Storage cabinets, dry storage room, and food storage areas were in a clean condition.
Ventilation hood filter panels, and floor below the cooking equipment was in clean condition.
Operator on duty held valid FOODSAFE Level 1 course training (expiration date: May 18, 2026).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |