Japan Wasabi-Sushi Wonton House - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Tempura yam was found uncovered on a shelf at 17c. Potentially hazardous foods are to be cooled quickly and store under 4C to prevent bacteria or toxin growth. Corrective Action: The cook noted they had made it this morning and was waiting for it to cool. The yams were room temperature. The operator moved the tempura yams into the walk in cooler. Ensure food items are put into the refrigerator as soon as possible.
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas that are hard to reach have not been adequately cleaned and their is a build up of debris. Corrective Action: Ensure items are moved and the floor/walls are cleaned to prevent dirt build up that can attract pests and animals.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Duct tape is used to hold together equipment such as refrigerators seals and rice makers. This is not a cleanable surface. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Refinish surfaces to provide a durable easy to clean surface.