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AtsutaTeriyaki Sushi

FC1 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

6 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front (under grill) not functioning. No perishable food storage noted
      • Corrective Action(s): Service/adjust and maintain at or below 4 C, prior to storage of any perishable food items.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths not properly stored.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoops stored inside of ice. Dispensing scoops stored inside of food items.
      • Corrective Action(s): Ensure all dispensing utensils are not being stored inside of the food items.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind front equipment/under shelves, storage rooms, etc.
      • Corrective Action(s): Clean and organize all work/storage areas. Store all items off of floors - clean and organize. Remove all unused items.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep coolers not functioning: Front under cook line not working. Front display 7.6 C. Rear prep not functioning.
      • Corrective Action(s): Repair/adjust asap. Maintain at or below 4 C.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FoodSafe trained staff noted on site.
      • Corrective Action(s):
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi rice is cooked, vinegar added, and then stored at room temperature. Sushi rice made again as needed. Chicken is cooked, stored at below 140F, and then reheated to order.
      • Corrective Action(s): For higher risk foods that are not kept hot above 140F and for sushi rice where the pH is not tested, time tracking as per your food safety plan, is required. Cook these foods frequently and monitor time. Re-submit food safety plan to Fraser Health.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a black substance behind the main hand washing sink. Some other areas require more frequent cleaning.
      • Corrective Action(s): Clean around hand sink. Clean floor and hard to reach areas.
      • 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): Sushi is prepared and then stored in display cooler at 23.5C/75F which is not cold. Sushi is prepared every hour or less as per operator but this is not time tracked. Small volume of prawns in small prep cooler above 4C.
      • Corrective Action(s): Make sushi "to order" or if made frequently and not stored cold, track time so that no sushi is stored more than 1 hour in the temperature danger zone. Update your food safety plan to show this corrective action (ie discard after 1 hour). Time track cooked chicken and beef as well unless stored above 60C. Store prawns at 4C or colder or store small volumes on ice and use within 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are stored in detergent and chlorine bleach. Chlorine measured at 50ppm.
      • Corrective Action(s): For cleaning and sanitizing utensils, food contact surfaces, and wiping cloths:
      • 1. Wash with warm water and dish soap; 2. Rinse with water; 3. Sanitize with 100-200ppm chlorine sanitizer; 4. Air dry utensils.
      • Use 5mL chlorine bleach in 1 liter of water to make sanitizing solution. Do not mix with detergent.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flour and dry food in open bags.
      • Corrective Action(s): Store all food in pest proof bins.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Some food is not stored at the required hot or cold temperatures.
      • Corrective Action(s): Review and update your food safety plans to show time tracking of food.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some accumulation of food and dirt noted.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Clean up food spills daily, including in hard to reach areas. Deep clean kitchen routinely.
      • Violation Score: 3