Whistler Samurai Sushi - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:November 04, 2009
Number of critical violations:0
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
110   Food Not Protected - General
Observation: During this follow-up, it was noted that raw fish was stored above some lettuce in the cooler.
Corrective Action: Ensure that raw meats are not stored above foods that will not receive a cooking step to prevent cross contamination of raw meat juices and vegetables.

Comments:

Items Corrected from Previous Inspection:
1. The curtain separating the kitchen from the dining room has been washed.
2. The seal behind the sinks has been replaced.
3. The ventilation system has been serviced.
4. The broken cooler has been fixed.
5. There are now test strips available for staff to check the concentrations of sanitizing solutions and the dishwasher.
6. General cleaning has improved. In addition to regular daily cleaning duties, because of the high volume of staff and food that is served, a thorough cleaning under all kitchen equipment (grills etc) should be conducted at least every 2 weeks, and more often if needed.

Ensure that staff are monitoring the concentration of the dishwasher and sanitizing solutions once per day and recording their observations in a log sheet. The dishwasher should be at least 50ppm chlorine as per the manufacturer's specifications and the sanitizing solution in the spray bottles should be at least 200ppm quatz.

Outstanding Items from Previous Inspection:
1. The backflow preventer by the mop sink still needs to be tested.
2. Storage bins with lids are still needed for dry foods.

Regarding the wiping cloths - because of space limitations within the kitchen, instead of using sanitizing buckets to store wiping cloths, this facility has agreed to ensure that staff are cleaning surfaces routinely throughout the day and that the wiping cloths are being changed on a regular basis.