Routine inspection conducted and following were observed:
- Handsink in kitchen, front staff service area and washroom is supplied with hot and cold running water, liquid soap and paper towel
- All coolers - sushi bar cooler, undercounter cooler (sushi), undercounter glass cooler, prep cooler, glass door cooler in front area, domestic cooler - are all maintained at less than 4C
- Upright storage freezer, undercounter freezer and domestic freezer are measured at less than -18C
- Hot holing unit for rice is greater than 60C
- Sushi rice measured at pH4 or less
- High temperature dishwasher is measured at 74C during final rinse cycle at dish surface
- Food storage practice are satisfactory
- No evidence of pest activity is noted at the time of inspection
- Foodsafe level 1 expiry is in June 2023
- General sanitation is satisfactory
NOTE: Operator signature is not required due to COVID 19
|