-New ownership effective August 9, 2017.
-No changes to existing operation, menu, staff.
-Health Application and Certificate of Incorporation rec'd.
-Health Permit Fee in the amount of $100 (Aug 2017 - Mar 2018) rec'd (Cheque 003)
-Food Safety Plan and Sanitation Plan rec'd *Revisions Required*
-FoodSafe Requirements satisfied. *Ensure that at least one staff on duty has FoodSafe Level 1 or equivalent in operator's absence.*
-Handsinks supplied with liquid soap, paper towels, hot and cold water.
*Ensure handsinks are accessible at ALL times*
-Sushi Bar Prep Cooler: 3 deg. C
-Sushi Bar Display Cooler: 4 deg. C
-Upright Cooler in Seating Area: 4 deg. C
-Single Door Display Cooler: 3 deg. C
-Kitchen Prep Cooler and Inserts: <4 deg. C
-Double Door Display Cooler: 2 deg. C
-Kitchen Upright Freezer: -14 deg. C *Maintain temp <=-18 deg. C*
-Kitchen Undercounter Freezer: -11 deg. C *Maintain temp <=-18 deg. C*
-Chest Freezer: -33 deg. C
-Hot Holding (Miso Soup, Rice): >65 deg. C
-Food storage practices appear satisfactory.
-Wiping Cloths stored in 100 ppm Chlorine bleach solution.
-High Temperature Sanitizing Dishwasher: 80.6 deg. C at dish surface; Minimum Wash and Final Rinse Temperatures achieved as per data plate. *Check daily*
-General Sanitation of premises appears satisfactory. Continue to maintain a high level of sanitation throughout premises.
-No pest activity noted.
*The following deficiencies must be addressed and corrected by August 25, 2017:
1) Revise Food Safety Plan + Sanitation Plan (reviewed w/operator)
2) Obtain food probe thermometers to monitor food temperatures.
3) Obtain pH test papers to monitor sushi rice as per FSP.
--> Permit to Operate issued.
*Absolutely no changes to the current operation/equipment layout/menu is permitted without written approval from Fraser Health. Contact Fraser Health if you wish to make changes. |