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Aka Sushi

103 - 18408 64th Ave, Surrey · Restaurant

18 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Empty plastic container from salad was stored in the kitchen hand sink.
      • Corrective Action(s): Immediately. Discard the empty container. Keep the hand sink accessible all the time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - A raw meat was stored front of the low temperature dishwasher/loading in site.
      • - A plastic rice spoon was in a container with sushi rice/a hadal on rice/, which was located at front/sushi prep area.
      • Corrective Action(s): Immediately.
      • - Move away meat - must be kept safely at the prep. area.
      • - Remove spoon from sushi rice and keep it in a sanitary manner.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of food debris observed underneath undercounter coolers, shelving units in the kitchen. Built-up of chemicals and debris observed underneath dishwasher.
      • Corrective Action(s): Clean and sanitize aformentioned areas. Corrected by: January 28, 2025
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Sanitizer spray bottle was detected with > 200 PPM chlorine residual - test strip bleached out.
      • 2. Single-use container, with no handle, was stored and used as a dispenser in a bulk food container.
      • Corrective Action(s): 1. **Issue corrected at the time of inspection** Staff diluted the sanitizer spray bottle. 200 PPM chlorine residual was detected in the newly diluted spray bottle.
      • 2. Single-use container was discarded. Operator must use an appropriate dispenser, with handle, for dispensing bulk food.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 10 PPM chlorine residual was detected in the low temperature dish machine. At the time of inspection, facility just opened and was not washing dishes.
      • Corrective Action(s): Operator has called dish machine in for servicing.
      • At this time, operator must not use the dish machine until it is able to dispense at least 50 - 100 PPM chlorine residual. Operator was able to properly explained the steps for manual warewashing.
      • A no dine-in sign was placed at the door of the restaurant. No dine-in is permitted at this facility at this time to limit the amount of dishes for washing. Correction Order was issued.
      • Once the dish machine is fixed, please contact your area inspector to evaluate the dish machine.
      • Date to be corrected by: July 9, 2024
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The small reach-in cooler in the kitchen area was noted with an internal temperature of 8.3C. As per operator, unit was working yesterday but they did not check the temperature gauge this morning (showing 12C during inspection). Cold potentially hazardous food was noted with internal temperature between 9.3C - 11.3C.
      • Corrective Action(s): All cold potentially hazardous food in this unit were discarded. Picture evidence collected. The following were discarded: 1 bag of seasame salad (11.1C), 1 container of cooked spinach (11.3C), 3 containers of marinated beef (9.3C - 9.9C) and 2 containers of salad.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The small reach-in cooler in the kitchen area was noted with an internal temperature of 8.3C. As per operator, unit was working yesterday but they did not check the temperature gauge this morning (showing 12C during inspection).
      • Corrective Action(s): All cold potentially hazardous food has been removed and discarded from this unit. Do not store any cold potentially hazardous food in the cooler until it has been serviced and able to maintain 4.0C or below.
      • Operator has called this unit in for servicing during the inspection.
      • Date to be corrected by: January 17, 2024
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard noted being used as liner on the floor by the deep fryer.
      • Corrective Action(s): Remove all cardboard as you are not allow to use cardboard as a liner for any areas used for preparing and storing food. All areas for preparing and storing food must be imprevious to moisture and easily cleanable.
      • Date to be corrected by: Today
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwash stations are available in the sushi area. One designated for sushi chef was blocked at the start of the inspection (a container of cucumber was noted in the basin with running cold water) and paper towel dispenser was noted emptied. The second handwash station designated for cashier was noted with no hot water.
      • Corrective Action(s): **Issues corrected during the inspection** Operator remove the container of cucumber. Handwash sinks are dirty and are only meant for handwashing only. Please do not store food or process food in these sinks. Paper towel dispenser was refilled. As for the second handwash station, hot water was turned back on.
      • All handwash stations must always be accessible and not blocked. They must be equipped with hot and cold running water, liquid soap and paper towel at all time to allow fod handlers to practice proper handwashing when required.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Proper dispensers, with handles, were present in bulk food containers. However, the dispensers were stored in a way where the food was coming into contact with the handles.
      • Corrective Action(s): Take out all dispensers with handles that are in contact with the food. Wash and sanitize these dispensers. Store in a way where the handles do not come into contact with the food.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Mop bucket (not in use at the time of inspection) was noted with dirty mop water.
      • Corrective Action(s): Mop bucket must be immediately discarded after use to avoid the breeding of flies. This is especially important as the weather gets hotter.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup noted in the interior of the single-door reach-in cooler by the rice cooker.
      • Corrective Action(s): Clean and sanitize the cooler and maintain in a sanitary condition at all time.
      • Date to be corrected by: Today
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): < 10 ppm chlorine residual detected in the sanitizer containers (2 containers) during the inspection.
      • Corrective Action(s): **Issue was corrected during the inspection**
      • Operator and staff remixed the sanitizer solution and 200 ppm chlorine residual was detected in the sanitizer containers. Ensure sanitizer containers are ALWAYS setup during food preparation and to be used for wiping down food contact surfaces throughout preparation. Use chlorine test strips to check for the concentration (100 - 200 ppm) prior to use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was blocked with items stored within the basin during the start of the inspection.
      • Corrective Action(s): **Issue corrected during the inspection** Items were removed from the handwash sink basin. Please ensure that all handwash stations are accessible at all time to allow food handlers to perform hand washing when required.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. **Note: This is a repeat violation**
      • Bowls were used as dispensers and stored within bulk soy sauce and sauce containers.
      • 2. Staff re-using single-used gloves during food preparation.
      • Corrective Action(s): 1. **Issue was corrected during the inspection** Staff removed the bowls from the bulk food containers. Do not use bowls as dispensers as they do not have proper handles and will contaminate the food when used by food handlers. Please ensure this behavior is corrected as further repeat violations may lead to increase enforcement actions.
      • 2. Do not re-use single-use gloves after they have been removed from the hands. Hands must be properly washed before putting on a new pair of gloves and whenever they need to be taken off, it should be immediately discarded.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted on the floor below the 2 dry storage racks across from the reach-in cooler in the back of house cooking area.
      • Corrective Action(s): Clean the aforementioned area and maintain in a sanitary condition at all time.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard noted used on the premises as liners and on the floor in the kitchen area.
      • Corrective Action(s): Remove all cardboard noted in the kitchen area as all surfaces in the facility must be non-porous, easily cleanable and imprevious to moisture to allow for effective cleaning and sanitation.
      • Date to be corrected by: December 8, 2022
      • Violation Score: 1
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Note: This is a repeat violation.
      • Dried on carrot noted on the sides of the vegetable slicer.
      • Corrective Action(s): Staff removed the vegetable slicer from the clean utensil rack and ran it through the dishmachine.
      • Use a screw driver to dissemble the vegetable slicer to ensure all parts of the slicer gets properly washed and sanitized before storing away.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Note: This is a repeated violation.
      • Bowl stored in a container of bread crumbs for frying.
      • Corrective Action(s): Remove all bowls in bulk food storage containers. Must use appropriate scoops, with handles, to dispense food from the bulk containers.
      • Date to be corrected by: June 9, 2022
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. > 200 PPM chlorine residual (chlorine test strips bleached out) tested in the sanitizer spray bottle in the back of house and sanitizer container in the sushi prep area.
      • **Issue corrected during the inspection** The sanitizer spray bottle and sanitizer container were diluted during the inspection. 200 PPM chlorine residual detected in the spray bottle and sanitizer container once issue was corrected.
      • 2. < 10 PPM chlorine residual was tested at the low temperature dish machine after the rinse cycle during the inspection. It was noted that the sanitizer container for the dish machine was empty.
      • **Issue corrected during the inspection** A new sanitizer container was replaced for the low temperature dish machine. Unable to prime the machine to detect chlorine residual once the new container was installed. After a few attempts, 50 PPM chlorine residual was detected during the rinse cycle.
      • In the future, when issue(s) arise with the low temperature dish machine, do not try to attempt and fix the issue using mouth or in any unapproved manners that may cause harm to the body. Accidental ingestion of chemicals may lead to serious health consequences. Contact dish machine contractor when troubleshooting the machine if the operator cannot figure out issue.
      • 3. Dried on vegetable still noted on a "cleaned" vegetable slicer.
      • **Issue corrected during the inspection** Staff removed the vegetable slicer for cleaning during the inspection.
      • Corrective Action(s): 1 and 2. Obtain chlorine test strips from your chemical supplier. This is the only way to determine whether you have the correct concentration of chlorine (100 - 200 PPM when used on food contact surfaces, achieved by diluting 2 mL of bealch with 1 L water and 50 - 100 PPM at the low temperature dish machine) for proper sanitation.
      • When more than 200 PPM of chlorine is used for the sanitation of food contact surfaces, this may lead to a chemical hazard where the excess chlorine may transfer to the food prepared on these surfaces, causing foodborne illnesses to the customers.
      • 3. Use a screw driver to dissemble the vegetable slicer. Wash, rinse and sanitize all parts of the vegetable slicer prior to re-assembling and storing away.
      • Dissemble the vegetable slicer after every use to ensure it can be properly cleaned and sanitized.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted two bowls stored in bulk food storage containers by the deep fryer.
      • Date to be corrected by: April 13, 2022
      • Corrective Action(s): Remove the bowls in the bulk food storage containers. Used appropriate scoops, with handles, to dispense food from the bulk containers.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Ice in the ice machine is contaminated with mildew from the ice machine.
      • Corrective Action(s): discard the current batch of ice.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Inside the ice machine observed to have a built-up of mildew.
      • Corrective Action(s): Clean and sanitize inside the ice machine. Discard the current batch of ice and the batch of ice made after the cleaning and sanitizing of the machine.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No approved disinfectant spray bottle present at the sushi bar area to disinfect food contact surfaces at the sushi bar.
      • Corrective Action(s): Prepare a bleach solution (chlorine-based) in a spray bottle that measures at 100-200ppm and disinfect all food contact surfaces at the front area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink behind the sushi bar was obstructed with colander. Handwashing sink beside the cash register lack paper towels.
      • Corrective Action(s): Remove colander from the handwashing sink behind the sushi bar. Ensure paper towels is present in the handwashing sink beside the cash register. All handwashing sinks are to facilitate handwashing and are not used for food preparation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of debris observed underneath the gas stove equipment and stand-up cooler.
      • Corrective Action(s): Clean and disinfect underneath the aforementioned areas. Corrected by: June 1, 2021.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice slicer used without submitting an sanitation plan to the Environmental Health Officer. Operator did not have a plan to wash and sanitize the ice slicer.
      • Corrective Action(s): Remove the ice slicer from the premise. Equipment that cannot be sanitized properly must not be used on site.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris and greased under the cook line in the kitchen area.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: Feb 6, 2020.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The top of the chest freezer was being used as a food preparation area with cardboard lined on top. A thin sheet of plastic was used as the chopping board with two cracks on the sheet.
      • Corrective Action(s): Remove all cardboard from the chest freezer area. Cardboard is made from porous material that must not be used near food preparation areas. Discard the cracked sheet of plastic and obtain a food grade chopping board that is durable. Correct by: Feb 6, 2020.
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • 1. Inside of low temperature dishwasher (propellers, interior surfaces) has heavy accumulation of organic material and residue.
      • 2. Ventilation canopy has heavy accumulation of dust and grease.
      • Corrective Action(s):
      • 1. Clean and sanitize inside of dishwasher. Ensure to clean inside dishwasher on a regular basis to avoid build up. To be corrected by November 1, 2019.
      • 2. Clean ventilation canopy. To be corrected by November 1, 2019.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Spray bottle for kitchen bleach sanitizer = 0 ppm chlorine.
      • Corrective Action(s):
      • Refill spray bottle to obtain a 100-200 ppm chlorine bleach sanitizer solution (1/2 tsp bleach per litre water).
      • Violation Score: 5
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Opened can of sauce stored in the original can. This allows metals from the can to be leeched into the sauce.
      • Corrective Action(s): Transer the sauce into a food grade container for storage. Do Not use can as a storage container after it is opened.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room tempearture. Food temperature measured at -2C.
      • Corrective Action(s): Frozen meat was transfer into a functional cooler. Frozen food products must be thawed in a functional cooler, under cold running water or with microwave. DO NOT thaw food at room temperature.
      • Violation Score: 1