Squamish Samurai Sushi - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:September 20, 2011
Number of critical violations:1
Number of non-critical violations:  1
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Sanitizer bucket attached to dishwasher was empty at time of inspection.
Corrective Action: Ensure sanitizer bucket to dishwasher is checked daily. (replaced at time of inspection)
110   Food Not Protected - General
Observation: 1) Container of raw chicken in walk-in cooler observed stored on top of closed bucket of ginger.
Corrective Action: 1) Ensure all raw meats are stored on bottom shelves of cooler, separate from produce and other ready-to-eat foods (corrected at time of inspection).
110   Food Not Protected - General
Observation: 2) Rear door to kitchen was open at time of inspection, without screen in place.
Corrective Action: 2) If rear door to kitchen is left open, ensure door is screened.

Comments:

Other items noted at time of inspection (in compliance):
- Refrigeration temperatures recorded below 4C
- Freezer temperatures recorded -14C
- Liquid handsoap and paper towels provided at handwash sinks
- Test strips provided for monitoring dishwasher sanitizer concentration.
- Temperature logs maintained daily
- Cooked foods hot-holding above 70C.
- Kitchen clean and well organized.