Squamish Samurai Sushi - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:October 21, 2010
Number of critical violations:0
Number of non-critical violations:  0
Follow-up Required:  No

Violations:
No violations were found during the inspection

Comments:

Follow-up inspection due to customer complaint. The following items noted:
- Reviewed Food Safety Plans with operator. All foods made according to approved Food Safety Plans.
- Confirmed sushi rice is acidified prior to use.
- Recommend operator purchase pH meter to monitor rice pH levels.
- Fridge temperatures recorded 4C.
- Sushi rice acidified - held maximum 6 hours in rice holding unit. Leftovers discarded after 6 hours.
- Sushi rolls prepared maximum 2 hours prior to service (no foods held longer than 2 hours). Majority food orders made to customer order.
- Leftover brown rice stored in walk-in cooler overnight. Re-heated to order following day. Operator agreed to change practice for brown rice. Will make 2 batches of brown rice daily. Any rice leftover at end of day will be discarded.
- Restaurant meets regulatory requirements. No concern or violations identified.