Opa Japanese Sushi Bar - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: - Sushi rice has been stored in room temperature for more than 2 hours. Corrective Action: - Discard immediately. - Prepared sushi rice quantity should be just enough for use for maximum 2 hours. - Otherwise, rice will be stored in room temperature for too long that it may cause foodborne illnesses to customers due to bacterial growth.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: - Food preparation area has been built. - Only a 2-compartment sink is available. Corrective Action: - A 3-compartment sink or a 2-compartment sink, plus a dishwasher must be available to allow for proper dishwashing ie: wash, rinse, sanitize in three single steps.
113	Improper Sanitary Facilities Observation: - No designated handwashing sink is available. Corrective Action: - A designated handwashing sink with hot/cold water, single-use paper towel and hand soap must be available to allow for proper handwashing.
116	Improper Construction / Maintenance of Establishment Observation: - Shelvings at drink preparation area are observed to be porous. Corrective Action: - All surfaces in food preparation and storage area must be smooth, easily cleanable and non-absorbent.
117	Food Handler Training Observation: - No FoodSafe certificate holder is on site during food preparation. Corrective Action: - Contact FoodSafe council to see whether the FoodSafe course taken by 1 staff from United States is efficient to the BC FoodSafe Level I course.
118	Repeat Other (Specify) Observation: - No thermometer is available at the standing cooler. Corrective Action: - Must be installed for temperature monitoring.