BCIT Chartwells Higher Education Dining Services (Sushi/Poke Station) Unit #67439

3700 Willingdon Ave, Burnaby · Restaurant

16 inspections

1. Routine InspectionJan 21, 2026

   2 infractions

   • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Frozen prawns observed to be thawed directly in hand sink. Staff was observed to hand pick ruptured package contents out of bottom of hand sink. Hand sink is not sanitary.
     • ITEMS CORRECTED: item discarded
     • .
     • Corrective Action(s): Hand sink should never be used to thaw food items. Food items are to be thawed in clean container and not directly into dirty sinks, especially hand sinks as these are not routinely cleaned to be used as food preparation sinks.
     • .
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Facility has broken insert cooler and is utilizing ice wells in place of insert cooler until such time as insert cooler is repaired.
     • Cooked broccoli found outside of ice well and found to be at temperatures of 8 degrees Celsius. Cooked hard boiled marinated eggs found to be stored inside ice well and at temperatures greater than 4 degrees Celsius (10 degrees Celsius)
     • CORRECTED DURING INSPECTION - items discarded
     • .
     • Corrective Action(s): Ice wells are not a long term replacement for insert cooler units as they can not guarantee internal temperatures of less than 4 degrees Celsius. They are also difficult to maintain.
     • Ice wells are to be used TEMPORARILY and are not acceptable as a long term solution. Insert cooler is to be repaired such that temperatures of less than or equal to 4 degrees Celsius are maintained
     • Discuss proper use of ice wells with staff: changing ice and water frequently, ensuring wells remain clean, ensuring food items are properly submerged, etc.
     • .
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some cleaning required:
     • - Cooler and freezer seals
     • - Trolley shelves
     • - Insert storing lids has accumulated water.
     • .
     • Corrective Action(s): Ensure these areas are cleaned.
     • .
     • Violation Score: 3
2. Routine InspectionSep 17, 2025

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Miso soup in warmer found to be at temperatures of 45 degrees Celsius. The unit had not been turned on.
     • CORRECTED DURING INSPECTION - Miso soup reheated on induction cooker.
     • .
     • Corrective Action(s): Ensure unit is turned on prior to inserting soup. Unit should be turned on with enough time to allow unit to warm up or risk losing temperature on foods stored within unit.
     • .
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Insert cooler covers stored directly on floor.
     • .
     • Corrective Action(s): Ensure these items are stored up off from being directly stored on floor.
     • .
     • Violation Score: 3
3. Routine InspectionJan 13, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Food items in insert cooler stacked so that food item containers not in contact with cold air from below.
     • CORRECTED DURING INSPECTION - items relocated to inside bottom of cooler unit
     • Upon arrival of EHO some food items stored outside of cooler (including sushi and some meat items)
     • CORRECTED DURING INSPECTION - these items relocated to cooler unit
     • Blanched broccoli and cabbage found to be at temperatures in ice bath of 8 degrees Celsius. Ice bath at temperatures of greater than 4 degrees Celsius
     • CORRECTED DURING INSPECTION - additional ice added to ice bath upon direction of EHO.
     • .
     • Corrective Action(s): Ensure potentially hazardous food items are not stacked in inserts of insert cooler. Remove items that do not require refrigeration such as pickled ginger and soya sauce single packs to make room for potentially hazardous food items in insert cooler
     • Ensure potentially hazardous food items are not left at room temperature for indefinite time periods. Once finished preparing food item return to cooler unit
     • When cooling food items unsure the ice bath is cold enough to reach temperatures of less than or equal to 4 degrees Celsius
     • .
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution.
     • CORRECTED DURING INSPECTION - upon direction of EHO sanitizer solution was added to red bucket
     • .
     • Corrective Action(s): Ensure facility is following Food Safety plan. Sanitizer is to be prepared in the morning prior to food preparation and made available throughout the day.
     • The preparation of Sanitizer solution is to occur FIRST THING and before any food preparation is to occur. BCIT has rodents and all surfaces should be wiped down prior to food preparation as it is unknown if rodents contaminated surfaces at night.
     • .
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Rice paddle observed to be stored not on ice.
     • CORRECTED DURING INSPECTION
     • .
     • Corrective Action(s): Ensure rice paddles are stored on ice
     • .
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings observed.
     • .
     • Corrective Action(s): Review with Pest Control Technician.
     • Determine if it would be beneficial to add a pest proof half door to unit. Even closing off the space at night with a smooth, tight fitting barrier would help reduce rodent entry.
     • Add traps to area. Ensure area is well supplied with traps.
     • .
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Rodent droppings observed on floor of unit and on lower shelves of unit. Potentially rodent urine observed as well
     • One door under counter sushi cooler has food debris on inside walls.
     • .
     • Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Ensure sanitizer solution is used.
     • Pull all items from lower shelves and floor and ensure far corners are cleaned. As rodent urine is difficult to clean lower shelves will need to be scrubbed.
     • Ensure insides of cooler are routinely cleaned and sanitized as part of sanitation plan.
     • .
     • Violation Score: 3
4. Routine InspectionSep 4, 2024

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Roe and cooked salmon skins found to be at temperatures of 24 degrees Celsius.
     • CORRECTED DURING INSPECTION - items discarded.
     • .
     • Corrective Action(s): Ensure that after preparation the items are placed back into cooler units and maintained at temperatures of less than or equal to 4 degrees Celsius.
     • .
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooked items in air fryer unit found to be held at temperatures of 35 degrees Celsius
     • Cooked meat in hot holding table unit found to be at temperatures of 44 degrees Celsius. Items placed in double boiler without lid.
     • CORRECTED DURING INSPECTION - items reheated
     • .
     • Corrective Action(s): Ensure items are not held in air fryer unit. Unit is for reheating.
     • Ensure lids are placed on all items in table hot holding unit. Double boilers may not maintain temperatures of 60 degrees Celsius. Monitor temperatures and cease practice if temperatures of 60 degrees Celsius or greater are not maintained.
     • .
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Avocado and items stored under paper towel dispensing unit.
     • CORRECTED DURING INSPECTION - items relocated
     • .
     • Corrective Action(s): Items are not to be stored under paper towel dispensing unit as contamination is a possibility
     • Ensure nothing is stored underneath the paper towel dispensing unit so that water does not fall onto objects including food items.
     • .
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Rodent droppings found on lower shelves of unit.
     • .
     • Corrective Action(s): Facility has been closed for two months due to summer hours at BCIT.
     • Have lower shelves cleaned. Remove all items from lower shelves. Clean and sanitize areas.
     • .
     • Violation Score: 3
5. Routine InspectionJan 10, 2024

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Tempura and prepared sushi found at temperatures less than 60 degrees Celsius and greater than 4 degrees Celsius (21 degrees Celsius).
     • CORRECTED DURING INSPECTION.
     • Items discarded and salmon placed back into cold holding unit.
     • .
     • Corrective Action(s): Ensure appropriate temperatures for long term storage of food products. No potentially hazardous food items are to be stored at room temperatures for indefinite periods of time. These items are to be stored in cooler or hot holding units only.
     • .
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Commonly used items not cleaned and sanitized at high enough frequency. Tongs and spatula cleaned once per day. This exceeds the time for sanitizing. Frequently used items are to be washed -rinsed and sanitized every 4 hours or more frequently as necessary throughout the day. Sanitizing should not exceed four hours. One daily wash and sanitize would exceed this time limit.
     • CORRECTED DURING INSPECTION - staff instructed to run items through dishwasher
     • .
     • Corrective Action(s): Discuss with staff. Have extra equipment available for use so that staff are not running between front and dishwasher during busy times.
     • .
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Two sliding glass doors of sushi display cooler are cracked and have been repaired with tape.
     • Tape is not suitable for food preparation equipment.
     • Broken glass should not be around food.
     • .
     • Corrective Action(s): Sliding glass doors are to be repaired as soon as possible
     • .
     • Violation Score: 3
6. Routine InspectionJul 11, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO sanitizer was not yet prepared for the day.
     • Sanitizer at dispensing unit was at 0ppm
     • Sanitizer concentrate inside unit was an empty bottle.
     • CORRECTED DURING INSPECTION - sanitizer unit was changed and new bottle of sanitizer was put into unit.
     • Sanitizer dispensing unit is dispensing sanitizer at concentrations greater than 400ppm which may not be food safe.
     • CORRECTED DURING INSPECTION - sanitizer was diluted with cold water to concentration of 200ppm at time of inspection. Test strip was used to change concentration to required amount
     • .
     • Corrective Action(s): Ensure someone is responsible for testing unit daily. Unit has not been recently tested as test strips had changed colour from environmental exposure.
     • Ensure sanitizer solution is available for use at start and throughout the day.
     • This will be checked at each inspection.
     • Have sanitizer dispensing unit serviced. Until such time as unit can be serviced facility is to dilute sanitizer solution with cold water.
     • ..
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Wall mount paper towel dispensing unit is broken.
     • Sanitizer dispensing unit is dispensing sanitizer solution at concentrations much greater than 400ppm.
     • Sanitizer dispensing unit is dispensing sanitizer solution with hot water exceeding 50 degrees Celsius, Unit is to dispense at lower temperatures as per manufacturer's directions.
     • .
     • Corrective Action(s): Replace wall mount commercial grade paper towel dispensing unit.
     • Have sanitizer dispensing unit serviced.
     • Sanitizer dispensing unit is to be tested daily at 24 degrees Celsius.
     • .
     • Violation Score: 9
7. Routine InspectionMar 16, 2023

   0 infractions

8. Routine InspectionOct 27, 2022

   1 infraction

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cut broccoli and shredded cabbage are noted in food containers soaked in water, at room temperature. Food temperature of broccoli is measured to be 12.8oC.
     • Corrective Action(s): Once processed, broccoli and cabbage are potentially hazardous foods, and must be maintained at 4oC or less. Foods discarded.
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Indicator for hot holding unit for chicken nugget and prawn tempura stated 180F; however, food temperatures are measured to be 60.1oC (top shelf); 41.9oC (middle shelf); and 39.5oC (bottom shelf).
     • Corrective Action(s): All foods in hot holding unit must be maintained at 60oC or hotter at all times. Foods in middle and bottom shelf discarded.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Quats santiizer in bucket is noted at 50ppm. Staff indicated concentration was too strong from dispensing system so water is added.
     • Corrective Action(s): Do not add water to sanitizer bucket unless concentration is tested.
     • Violation Score: 5
9. Follow-Up InspectionSep 3, 2019

   0 infractions

10. Routine InspectionAug 30, 2019

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in corners and under shelving in the unit.
      • Corrective Action(s): Clean and sanitize these areas. Correction required today and before start of operation.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Left over construction material and debris observed in hard to clean areas, such as dry wall, nails, screws in the premise. Rodent droppings observed in corners and under shelving.
      • Corrective Action(s): A complete clean and sanitization of these areas are required before premise is acceptable for food preparation. Correction required in two days.
      • Violation Score: 3
11. Routine InspectionJul 5, 2019

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Minor food debris observed under shelving and cooking areas in hard to clean areas.
      • 2. Green cutting boards being stored directly on the floor. (CORRECTED AT THE TIME OF INSPECTION)
      • Corrective Action(s): 1. Ensure to clean these areas as part of the regular cleaning schedule. Correction required this week.
      • 2. Do not store food equipment directly on the ground. The ground is contaminated. Store cutting boards on dedicated shelving.
      • Violation Score: 3
12. Follow-Up InspectionApr 29, 2019

    0 infractions

13. Routine InspectionFeb 21, 2019

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings were observed under the counters of prep tables and coolers.
      • Corrective Action(s): Clean, wash and sanitize these areas regularly and contact pest control company to continue pest control program. Correction required in two days.
      • Violation Score: 3
14. Follow-Up InspectionApr 23, 2018

    0 infractions

15. Routine InspectionApr 10, 2018

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (ie. cut green onions, corn, cut salad) are stored at room temperature in containers with little to no water, or ice packs at the bottom. Tempratures are not time tracked.
      • Corrective Action(s): Potentially hazardous foods must be stored properly (in cooler under 4oC or keep hot over 60oC). If operator wants to store food at room temperature without time tracking, containers of food must be surrounded by ice, not just the bottom. Foods discarded.
      • *This violation has been noted in 2 consecutive routine inspections. Failure to comply may result in further enforcement action (ie. order, ticket)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink is blocked with moveable cart
      • Corrective Action(s): Handsink must be accessible at all times. Move cart to somewhere else.
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operator has been asked in last routine inspection to send in an application for name change. I have sent in emails to ask manager also to send in application. Our office has still not recieved an application yet.
      • Corrective Action(s): Operator must submit application in a week.
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Since changing facility name, facility has been adding more menu items such as ramen and poke bowls, in addition to existing menu items such as sushi rolls, and udon noodles.
      • Corrective Action(s): First, facility is not given approval to add menu items. Second, facility is not big enough to serve this many items. Operator must send in proposal for new menu. Facility needs to prove spacing and food handling will not be an issue.
      • Violation Score: 3
16. Routine InspectionOct 23, 2017

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable container, noodles, and fish cake noted at room temperature with ice packs at the bottom of containers. Ice pack surface temperature noted at 15.1oC. Vegetable temperature at 17oC.
      • Corrective Action(s): Either use ice to keep food cold at room temperature, or time track and discard after 2 hours. Staff has added ice to keep foods cold.
      • Violation Score: 5