-Walk-in freezer shared with grocery department was at -11C.
-Sushi prep cooler was at 4C (top and bottom).
-Under counter cooler was at 3C.
-Front display cooler was at 4C.
-Sushi rice had a pH of 4.0. Each batch is tested using a calibrated pH probed.
-Temperature cooling logs available for brown rice.
-Temperature checked and recoded daily.
-High temperature dishwasher had a final rinse of 73C on the dish surface (minimum of 71C required for sanitizing).
-3-compartment sink Quats sanitizer was at 200ppm.
-Quats sanitizer pail was tested at 200ppm.
-Sushi prep surface sanitized after each use.
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-General food storage practices good at the time of inspection.
-General sanitation good at the time of inspection.
-Facility is serviced by a professional pest control operator twice a month (same service as Fresh Street Market).
-No signs of pests noted at the time of inspection.
-FOODSAFE Level 1 valid until March 24, 2023.
-Please contact the inspector if you have any questions or concerns.
-Signature not required due to the COVID-19 Pandemic.
Facility is required to develop and post a copy of your COVID-19 Safety Plan on your website, if you have one, and at your workplace so that it is readily available for review by workers, other persons who may attend at the workplace to provide services and members of the public; provide a copy of your COVID-19 Safety Plan to a health officer or a WorkSafeBC officer, on request. |