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Fantasy Sushi

205 - 15135 101st Ave, Surrey · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked tempura was observed to be stored at room temperature next to the deep fryer equipment, and it was being cooled at room temperature. Tempura measured at 19 degrees C internal temperature, and it was cooked two hours ago according to the Operator.
      • Corrective Action(s): Ensure food is cooled quickly from 60 to 20 degrees C or less internal temperature within 2 hours maximum, and then to 4 degrees C or less internal temperature within 4 hours maximum. Ensure food is not cooled or stored at room temperature. Recommended cooling methods include portioning out the food into shallow metal pans and transferring the food into the refrigeration unit, or using an ice water bath. Operator transferred the tempura into a container and placed it into the under-the-counter cooler during the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles contained no chlorine sanitizer (measured at 0 ppm chlorine).
      • Corrective Action(s): Monitor and maintain chlorine sanitizer at 100 ppm. Operator re-stocked both labelled sanitizer spray bottles with 100 ppm chlorine sanitizer. Chlorine test strips were available.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): A small amount of rodent droppings were observed in the back dry storage area.
      • Corrective Action(s): Operator removed the rodent droppings during the inspection. Mechanical traps and glue traps were observed to be setup; Operator informed he has been checking and re-servicing the pest control traps himself. Dry food was stored in the upright 2-door freezer (that was not in use for frozen food storage), and inside pest proof containers with tight fitting lids. Monitor for signs of pest activity, and continue with pest control measures. Seal any potential entry points. Regularly clean the food premises to maintain it in a clean condition.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Three extra cutting boards were observed stored on the floor below the handsink in the prep. area. These cutting boards appeared to have cuts on them, and were heavily stained.
      • Corrective Action(s): Operator voluntarily discarded the above-noted cutting boards. Operator had obtained a new cutting board, which was available on-site and observed to be in a clean condition.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in a spray bottle near the sushi bar. Chlorine sanitizer was not setup for use use in the kitchen area and front service area.
      • Corrective Action(s): 100 ppm chlorine sanitizer was available in a covered sanitizer pail near the sushi bar. Staff setup 100 ppm chlorine sanitizer in a labelled spray bottle for the front service area, and in a spray bottle for the kitchen. Ensure 100 ppm chlorine sanitizer is available in a labelled spray bottle or labelled sanitizer pail for the sushi bar, kitchen, and front service area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed around the hot water tank in the back area, and on the floor below the table storing the miso soup.
      • Corrective Action(s): The above-noted areas were cleaned to remove the rodent droppings. Monitor for signs of pest activity, and implement pest control measures: re-servicing traps, preventing any potential entry points, reducing any potential harbourage areas, regular cleaning, and keeping dry goods covered in pest proof food grade containers with tight fitting lids.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer pail registered at 50 ppm chlorine
      • Corrective Action(s): Operator created a new food contact surface sanitizer that registered 100 ppm chlorine
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of soiled cardboard as a liner in a few locations near the cookline. Cardboard is not an approved equipment that can be used as a liner. Soiled cardboard can potentially be a pest attractant.
      • Corrective Action(s): Staff removed and discarded all cardboard that was used as liners in the facility.
      • Violation Score: 3