More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | November 19, 2019 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 202 | Critical Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: (CORRECTED DURING INSPECTION) Salmon on site for raw ready to eat sushi not adequately processed. See http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf . Corrective Action: Use only properly processed, sushi safe salmon.  |
| 308 | Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher chlorine sanitizer measured at less than 50 ppm Corrective Action: Adjust amd maintain sanitizer concentration at 50 to 100 ppm. Test and log sanitizer concentration regularly to ensure ongoing proper sanitizing of dishware. |