Whistler Samurai Sushi - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 21, 2005
Number of critical violations:	2
Number of non-critical violations:	0
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Not enough refrigerated storage equipment present, Corrective Action: Additional refrigerated storage space strongly recommended
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Corrective Action: Thaw high hazard foods such as poultry, meat and fish in cooler or under cold running water.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All cooked, potentially hazardous foods not cooled to 4ºC / 40ºF or less within 2 hours. Corrective Action: Rice and products made with rice that are not refrigerated must be discarded after 2 hours - establish method to monitor 2 hour limit.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Food contact surfaces of equipment and utensils are not maintained, not clean, not free from abrasives and detergents, not adequately sanitized when needed. Corrective Action: All food contact surfaces and equipment must be washed and sanitized regularly
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm / QAC 200 ppm / Iodine 12.5ppm). Corrective Action: Dishwasher final rinse sanitizer concentration must be min. 50 ppm or equivalent

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