Squamish Samurai Sushi - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 07, 2014
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
503	Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The lid for the food processor is broken and is currently held together with duct tape. Corrective Action: Stop using the food processor until the lid has been replaced with one that is not broken.
503	Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The lid for the washing machine is missing. Corrective Action: Fix the machine so it has a proper lid that seals when the machine is in use.
503	Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The inside of the chest freezer at the back of the kitchen next to the washing machine is damaged. The rubber seal is coming loose and the paint is flaking off and falling into the freezer. Corrective Action: Repair the rubber seal and refinish the inside surface. Alternatively replace the lid of the freezer. The inside of this chest freezer also needs to be defrosted and cleaned.
704	Written procedures to ensure critical limits are met (Sec 23 (3)(c)) Observation: Operator was not keeping track of time on the sushi rolls held at room temperature. Corrective Action: This practice is part of the approved food safety plan and must be followed at all times. All sushi rolls held at room temperature must have the time they were made recorded in writing so rolls are not in the danger zone for more than 2 hours.

Comments:

The following items were in compliance with the Food Premises Regulation:
- Hand washing stations equipped with liquid soap and paper towel.
- All refrigeration temperatures measured less than 4C.
- All freezer temperatures measured less than -18C.
- All hot holding temperatures measured greater than 60C.
- Thermometers noted in all coolers.
- Temperature logs are recorded daily; logs were up to date.
- Foodsafe trained staff were on site at time of inspection.
- Quat sanitizing solution is available in spray bottles for sanitizing food contact surfaces.
- Dishwasher final rinse measured 50ppm chlorine.
- There were no concerns noted with food storage, all foods were covered and dated.
- There were no signs of pests at time of inspection.