201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): 1. Teriyaki sauce stored in 20 L dirty bucket with lid and dirty scooper with debris on it - stored in hall
2. Spicy sauce stored in 18.9 L round bucket with lid and Large bucket of flour kept in handicap cap washroom.
Corrective Action(s): Ensure all food is stored in a sanitary manner. Food must be stored in a clean storage container and only use clean and sanitary scoopers. Food must never be stored in a washroom. Chemicals and cleaning equipment are the only items that can be stored in the washroom. All food discarded.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Unmarked white 18 L bucket with mayonnaise covered with lid located in back storage closet at room temp. Bucket has mayo debris up all walls but now nearly empty with scooper.
Corrective Action(s): Ensure all PHF (Mayo -contains eggs) must be maintained at or below 4 C. Bucket has been stored in current location for an unknown length of time. Food discarded.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1. Bins used to store clean dishes and containers on clean/drying rack inner bin is full of food debris and dirty.
2. Scoopers stored in bulk sugar, soya sauce, flour, other dry goods are covered with harden food and debris.
3. 2 ladles put away as clean had visible food debris dried on utensils.
4. Dirty scooper cleaned during inspection then put back into food bulk bin wet.
Corrective Action(s): 1.Ensure all bins and equipment holding clean and sanitized equipment or utensils or dishes are maintained in sanitary condition. Add bins to regular cleaning schedule.
Correction date: immediately
2. All utensils must be maintained in sanitary condition. Utensils such as scoopers stored in bulk foods must have handles and the handles must be out of the food. Fingers from employees must go into the food to get scoopers when they are berried in food.
Replace scoopers with handles, store in sanitary manner (ideally outside bulk bins), if in food handles must be outside food.
Correction date: immediately
3. Ensure all equipment and utensils are put away clean.All should be run through the dishwasher if possible or manually cleaned and sanitized. Utensils should not be visibly soiled or have food debris on it.
Correction date: immediately
4. Ensure all equipment is properly washed, rinsed, sanitized and air dried before being used again. Allow equipment to dry before putting it back into dry product which can possibly contaminate product or allow for microbial growth.
Correction date: immediately
Correction date: immediately
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Both sushi chefs did not have sanitizer on their wiping clothes (0 ppm chlorine noted). One chef dipped their dirty cloth in sanitizer then washed the cloth under running water before wiping down their station.
Corrective Action(s): Ensure all surfaces are regularly sanitized with 100- 200 ppm chlorine solution. All wiping clothes must have enough sanitizer present to sanitize their stations and equipment (knives). All dirty/ used wiping clothes must be rinsed first under running water before being dipped into 100 ppm chlorine sanitizer solution. On going issue. Educated sushi chefs about proper sanitizing practices.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff not properly handwashing - rinsing hands under running water, or using disposable gloves
-Dishwashers making rice and doing dishes without regular handwashing in between every time.
Corrective Action(s): Ensure all staff properly wash hands with hot & cold water, liquid soap and dry with paper towel before going back to work with food. All disposable gloves are single use and must be discarded after use/ soiled then handwash before getting new gloves. Dishwasher must wash hands and change gloves between making sushi rice and washing dishes.
Violation Score: 15
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