COMMENTS
- No evidence of pests
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (…) Degrees Celsius ppm at the dish
- Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT
- Proper thawing techniques - EXCELLENT! - Staff observed to use sink and cold water to thaw food items
- Sushi rice at pH 4.2 or less
- Light covers in place
- Cooler handles and seals in good sanitary condition
- Staff Personal items kept separate from kitchen equipment - signs posted in back kitchen area stating no cell phone use
***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.
CLOSURE ORDER ISSUED:
VIOLATION OF FOOD PREMISES REGULATION 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2).
The Following Actions MUST be taken:
1. Repair dishwasher. Final sanitizing rinse of greater than or equal to 71 degrees Celsius must be achieved and maintained at the dish.
2. Clean and sanitize all dishware including but not limited to: dishes, utensils, glasses, teapots, pots, pans, lids, containers, serving items, trays, cutting boards, chop sticks, plates, bowls, etc. All of these items are to be run through the dishwasher once it has been repaired.
3. Do not prepare food. Do not open facility without approval from Fraser Health Authority.
4. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility. |