Sushi Sora

There was no paper towel dispenser at the front hand wash sink., , Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.

The concentration of quat based food contact surface sanitizer available in both the back food preparation area and then front food preparation area had an undetectable concentration. Solution was remade several times and the maximum concentration measured was 100 ppm., , Quat sanitizer concentration must measure 200 ppm. Either change the concentrated solution, have the dispenser serviced or repaired. 100 ppm chlorine solution was prepared as an alternative until the quat dispenser is dispensing adequately.

pH test paper or machine was not available to test sushi rice pH. Records of pH rice testing were not being maintained., , Sushi rice pH must be measured and records of testing maintained.

Raw salmon to be consumed raw was being prepared too close to the kitchen hand wash sink. There was no splash guard on the kitchen hand wash sink to help prevent contamination from splashing during handwashing., , Install a splash guard on the kitchen hand wash sink and ensure food preparation does not take place too close to the hand wash sink.

There was no soap dispenser or soap available at the kitchen hand wash sink., , Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.

There were no paper towels available at the kitchen hand wash sink paper towel dispenser. The operator opened the empty dispenser and it was being used to store white cloth gloves., , The paper towel dispenser is not a storage space. The paper towel dispenser must be stocked with paper towels at all times. Paper towel rolls available in the facility did not fit the paper towel dispenser. Either replace the dispenser or order paper towels to fit the dispenser.

The basin of the kitchen hand wash sink was being obstructed by a pitcher of water., , The hand wash sink must remain free of obstructions at all times to accommodate proper hand washing.

The floor of the walk-in cooler had grease, soil and/or food debris accumulation., , Deep clean the walk-in cooler.

Containers without handles were being used as scoops in bulk food containers, , Scoops with handles must be used in bulk food containers. Scoops must either be stored out of the food product, or with the handles not in contact with the food.

A bag of sugar was being stored directly on the floor by the dishwashing area., , All food must be stored at least 15 cm (6 inches) off the floor to help protect from contamination and to aid in proper cleaning.

Deep frying was taking place in the facility. There was no ventilation canopy in place., , The permit restriction of no deep frying or grease laden vapour cooking has been added to the Food Handling Permit restrictions. Remove the deep fryer from the facility and remove any deep fried menu items from the menu.

corners, edges, and hard to reach areas in the facility had grease, soil, and/or food debris accumulation., , Clean corners, edges, and hard to reach areas in the facility. Ensure these areas area cleaned on a regular basis.