Sushi Paradise Inspection Results

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Inspection Results - Posted for one year

Nov. 12, 2019
Re-inspection

Corrected During Inspection
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Corrected During Inspection
Utensils are maintained in a clean and sanitary condition.
Not in Compliance
Food premise is kept clean and maintained in a sanitary condition.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

Nov. 4, 2019
Routine Inspection

Not in Compliance
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Not in Compliance
Utensils are maintained in a clean and sanitary condition.
Corrected During Inspection
Surfaces which come in contact with food are maintained in a clean and sanitary condition.
Not in Compliance
Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Corrected During Inspection
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Not in Compliance
Food premise is kept clean and maintained in a sanitary condition.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Not in Compliance
Food handlers refrain from any conduct that could result in the contamination of food or food areas.

July 3, 2019
Re-inspection

Not in Compliance
Food premise is kept clean and maintained in a sanitary condition.
Corrected During Inspection
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.

June 18, 2019
Routine Inspection

Corrected During Inspection
Food handlers refrain from any conduct that could result in the contamination of food or food areas.
Corrected During Inspection
Utensils are maintained in a clean and sanitary condition.
Not in Compliance
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Not in Compliance
Food premise is kept clean and maintained in a sanitary condition.

March 13, 2019
Re-inspection

Corrected During Inspection
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Not in Compliance
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Not in Compliance
Records are retained on premise.
Not in Compliance
Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
Not in Compliance
Food storage racks, shelves or pallets are readily cleanable.
Not in Compliance
Food premise is kept clean and maintained in a sanitary condition.

March 11, 2019
Routine Inspection

Corrected During Inspection
Food handlers refrain from any conduct that could result in the contamination of food or food areas.
Not in Compliance
Records are retained on premise.
Not in Compliance
Food storage racks, shelves or pallets are readily cleanable.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Corrected During Inspection
Certified food handler is onsite.
Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Not in Compliance
Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
Not in Compliance
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Not in Compliance
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Not in Compliance
Food premise is kept clean and maintained in a sanitary condition.
Not in Compliance
Utensils are maintained in a clean and sanitary condition.

Dec. 12, 2018
Re-inspection

Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Not in Compliance
Food storage racks, shelves or pallets are readily cleanable.
Not in Compliance
Certified food handler is onsite.
Corrected During Inspection
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Corrected During Inspection
Utensils are maintained in a clean and sanitary condition.
Corrected During Inspection
Toxic and poisonous substances are labelled and stored separately from food.

Dec. 5, 2018
Re-inspection

Not in Compliance
Food premise is kept clean and sanitary.
Not in Compliance
Utensils are maintained in a clean and sanitary condition.
Not in Compliance
Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
Not in Compliance
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Not in Compliance
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Not in Compliance
Certified food handler is onsite.
Not in Compliance
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Not in Compliance
Food storage racks, shelves or pallets are readily cleanable.

Nov. 26, 2018
Routine Inspection

Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Not in Compliance
Food premise is kept clean and sanitary.
Not in Compliance
Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
Corrected During Inspection
Hot holding is adequate and maintained at 60°C (140°F) or higher.
Not in Compliance
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Not in Compliance
Food storage racks, shelves or pallets are readily cleanable.
Not in Compliance
Mechanical dishwashing is properly constructed, designed and maintained.
Not in Compliance
Utensils are maintained in a clean and sanitary condition.
Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Corrected During Inspection
Surfaces which come in contact with food are maintained in a clean and sanitary condition.
Not in Compliance
Certified food handler is onsite.
Not in Compliance
Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
Not in Compliance
Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
Not in Compliance
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
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