209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Broken whisk in vinegar solution bucket with dirty handle
2. Box of avocados left on floor behind sushi station
3. Raw chicken, fish and beef stored in tupperware containers in cooler above ready to each foods (veggies, pre-made foods, sauces).
Corrective Action(s): 1.Ensure all equipment and utensils are in good condition and maintained in sanitary condition especially when in contact with food.
2. All food must be stored at least 6 inch off the ground to protect food from contamination
3. All raw meats must be stored below or separate from ready to eat foods. Recommend one fridge dedicated to raw meat storage and another to ready to each foods. 3 coolers available.
Correction date: 2 days
Violation Score: 9
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Tupperware container of raw chicken thawing on top of dishwasher at room temp
2. 3 full and 1 half package of frozen crab meat thawing at room temp on back shelf
Corrective Action(s): Ensure all frozen food are thawed in an acceptable manner:
1. In cooler over night
2. microwave
3. under cold running water in prep sink
Violation Score: 3
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1. 2 large garbage bags full of pop cans stored in back janitor sink
2.Box of avocados left on the ground
3. Clutter of supplies, equipment and random things (bags, boxes)
4. Food and grease accumulations under prep tables
Corrective Action(s): Ensure all food sources are removed and premises remains clean and sanitary to avoid attracting and harboring pests. All clutter must be organized and extra equipment removed or stored at least 6 inches off the ground to allow for pest monitoring and cleaning.
Correction date: 2 weeks
Violation Score: 9
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1.Floors under prep cooler, prep tables, around and under cooking equipment and sushi bar have accumulation of food debris and oil
2. Fume hood has dripping grease
3. Deep fryer covered in grease/oil and batter
4. Hard to reach areas throughout kitchen
5. Ceiling fan and ceiling has build up of dust
Corrective Action(s): Ensure all areas are regularly cleaned to prevent food accumulation and attracting pests.
Correction date: 2 week
Violation Score: 9
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1. Cardboard box used to hold sauce containers on bottom shelf of back prep table - oil and grease stains
2. News paper dripping in grease/oil under and around deep fryer.
3. News paper used to block air flow of ceiling fan to channel air away from fume hood
Corrective Action(s): 1.2. All materials used in the kitchen must be smooth, durable, non-absorbent and easy to clean. Newspaper and cardboard are not acceptable materials. Replace with reusable materials that can be cleaned regularly.
Correction date: 2 weeks
Violation Score: 9
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1.3 ceiling tiles missing
2. 1 light fixture burned out
Corrective Action(s): 1.Ensure all tiles are re-installed to close holes in ceiling. Close holes.
2. All lights must be functional. Replace.
Violation Score: 1
312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: 1.2 full bags of pop cans left in janitor sink
2. Extra equipment and supplies stored in back prep area
Corrective Action(s): Ensure all extra equipment and supplies no longer required for operation be removed to allow for more space and reduce clutter.
Correction date: 2 weeks
Violation Score: 1
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