-Walk-in cooler was at 4C.
-Sushi cooler was at 4C.
-Upright cooler was at 4C.
-Upright freezers were at -16C and -14C.
-Hot holding was greater than 60C.
-Potentially hazardous foods cooled rapidly and were at 4C
-Sushi rice had a pH of 4.0
-High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing).
-Bleach sanitizer spray bottle and pail labelled and tested at 200ppm.
-Handwash stations 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. Foods stored off the floor and covered. raw meats was were stored below ready-to-eat foods.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Operator FOODSAFE Level 1 valid until Oct 13, 2023.
-Please contact the inspector if you have any questions or concerns.
-Operator signature not required due to the COVID-19 pandemic.
*Facility must develop and post a COVID-19 safety plan. For information on the development of the safety plan, refer to the WorkSafeBC website. |