Observation: Foods not protected from potential cross contamination. Cooked or prepared foods are subjected to contamination from juices dripping from raw meats. -Walk In cooler requires reorganization with raw meats below and away from vegetables and cooked foods - completed at time of inspection.
Observation: All potentially hazardous foods not stored under refrigeration (4ºC / 40ºF or less). Raw eggs stored at 21C - discarded at time of inspection.
Observation: 1.Sanitizing rinse for dishwashing not at proper temperature (82ºC) for adequate time. Test strip did not change colour at time of inspection, so dishes must be sprayed with 100ppm chlorine solution and held for 2 minutes prior to unloading - prepared at time of inspection. 2.Temperature gauges are not functional to monitor dishwashing and sanitizing operations. Have repaired within 1 week.
Observation: 1.Food Safety Plan required. A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written foodhandling procedures is $230.00. A Food Safety Plan must be submitted by 30 Jan 2004. 2.Sanitation Plan required. A Sanitation Plan is required under Section 24 of the Food Premises Regulation. The fine for failing to have written sanitation procedures is $230.00. A Sanitation Plan must be submitted by 15 Dec 2003.
Observation: 1.Drain clogged in dishwashing area - plumber repairing at time of inspection. 2.Clean equipment in food prep area - front of grill, exhaust hoods, cupboard fronts, and walls behind dishwasher. 3.Replace shelf below Miso Soup warmer. Provide shelf painted with oil based paint, light in colour for ease of cleaning. 4.Provide a stainless shelf for warmer in sushi prep area and seal area for ease of cleaning. 5.Replace cover on electrical panel in sushi prep area.