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Awesome Sushi

4150 - 2180 Kelly Ave, Port Coquitlam · Restaurant

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine residual inside the low-temp diswasher is too low (~10ppm). Sanitizer supply appears to have lost potency.
      • Corrective Action(s): Operator replaced sanitizer supply with a new container at time of inspection. Dishwasher is now providing 50+ppm chlorine residual during the rinse cycle.
      • *Ensure to monitor sanitizer level in the dishwasher using the chlorine test strips on a daily basis. Test paper should read 50ppm or higher for effective sanitization of dishware.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured at 0ppm bleach at plate level after final rinse cycle. Maintaining an adequate level of sanitizer for dishwashing ensures harmful pathogens are destroyed.
      • Corrective Action(s): Replace bleach sanitizer bucket with a new one. Use test strips to test the concentration of sanitizer before using the dishwasher.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to be hand washing with single use gloves. Proper hand washing with single use gloves. Proper hand washing helps to decrease the risk of food contamination.
      • Corrective Action: Remove gloves before hand washing. Gloves should be changed frequently/between tasks.
      • Corrective Action(s):
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand wash station used for thawing soba noodles during inspection. Hand washing stations must *only* be used for this purpose to encourage staff to wash hands whenever needed.
      • Corrective Action(s): Keep hand washing station clear at all times. Recommend thawing noodles in cooler over night or in a hot water bath on stove if needed quickly.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food stored on top of line cooler inserts. Line cooler is only able to keep foods cold that are stored directly inside the unit, that includes the inserts that are accesible from the top of the unit.
      • Corrective Action(s): Rearrange food so that food that is stored on top of the unit is stored directly inside the inserts without the use of additional containers.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Plastic gloves that were previously used still being kept on sushi prep area for future use. After gloves are used, food residue stays on the gloves and over time bad bacteria can grow and then contaminate food when the gloves are used again.
      • Corrective Action(s): Gloves are only to be used once then once they are removed they must be discarded. Alternatively clean bare hands may be used as well.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of frozen food found thawing at room temperature next to deep fryer. Thawing at room temperature is not safe as bad bacteria can grow on the outer/warmer parts of the cold food while the center of the food remains frozen solid.
      • Corrective Action(s): To thaw food faster and safer, place the frozen food with the container it was frozen in into a bowl/sink of cold water. Alternatively frozen items can be placed in the fridge overnight to thaw. Items moved to a cold water bath during inspection.
      • Violation Score: 3