Fresh Box Sushi

221 - 7155 Kingsway, Burnaby · Restaurant

30 inspections

Routine InspectionApr 20, 2026
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Some rodent droppings observed in kitchen on the floor underneath the 3 comp sink as well as between the two upright coolers.
  - Corrective Action(s): Remove droppings, clean affected areas. Pest control visits are currently monthly. If rodent droppings remain persistent, you will need to increase the frequency of pest control visits.
  - Correct by: immediately
  - Violation Score: 3
Follow-Up InspectionNov 17, 2025
0 infractions
Routine InspectionNov 13, 2025
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed per code 304.
  - Corrective Action(s): 1) remove droppings
  - 2) send 3 recent pest control reports to EHO
  - Correct by: immediately
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Several large holes observed in wall beside the sushi bar (beside the upright cooler)
  - Corrective Action(s): Cover these large holes with metal sheeting to prevent rodent entry. Gaps should be sealed to prevent rodents from coming in
  - Correct by: Today
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Rodent droppings observed on floors in kitchen and on some of the shelving units as discussed with staff on site. Food debris also observed that can be attracting the rodents
  - Corrective Action(s): Remove droppings and clean/sanitize affected areas with bleach surface sanitizer
  - Violation Score: 9
Routine InspectionJun 2, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach concentration in 3rd compartment of 3 comp sink and in sanitizer spray bottle were <100 ppm (somewhere between 10 and 50 ppm).
  - Corrective Action(s): Remake solution for both; add more bleach and ensure that solution is at 100 ppm chlorine residual
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: A few rodent droppings observed on floors in kitchen area as shown to operator
  - Corrective Action(s): Remove droppings, clean/sanitize affected areas
  - Correct by: immediately
  - Violation Score: 3
Routine InspectionMar 7, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Dish racks above 3 compartment sink had dirt/debris buildup on the racks.
  - Corrective Action(s): Clean the racks thoroughly and remove all dirt/debris from them
  - Correct by: today
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Staff said they were going to cook the raw beef on the induction plate which was not under the ventilation fumehood.
  - Corrective Action(s): All cooking of meats must be done underneath the ventilation hood; otherwise this is considered a fire hazard.
  - Correct by: immediately
  - Violation Score: 3
Routine InspectionFeb 3, 2025
1 infraction
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
  - Observation: Frozen foods in upright freezer range from -2 to -8 deg C.
  - Corrective Action(s): Freezer must be adjusted to maintain an internal temperature of -18 deg C (or approx 0 Deg F) consistently.
  - Violation Score: 1
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Some rodent droppings observed:
  - - front area underneath sushi bar on floors beside the bottom coolers
  - -Back area across from the 3 compartment sink
  - Corrective Action(s): 1) remove droppings
  - 2) Sanitize affected areas
  - 3) Send copy of recent pest control report to EHO
  - Correct by: Today
  - Violation Score: 3
Follow-Up InspectionNov 6, 2024
0 infractions
Routine InspectionOct 31, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution for front of the house measured >200ppm chlorine. Staff do not have chlorine test strips.
  - Corrective Action(s): Required concentration for food surface sanitizer is 100-200ppm chlorine. Obtain chlorine test strips to verify the concentration each time.
  - Staff diluted concentration at the time of inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): One bowl of uncooked rice was stored under the warewashing sink.
  - Corrective Action(s): Do not store any food items here - under the warewashing sink is not sanitary.
  - Violation Score: 3
  - 212 - Operator has not provided acceptable written food handling procedures [s. 23]
  - Observation: The following menu items were cut from the menu as of October 24, 2022 and have been added back in without approval:
  - > Korokke
  - > Ebi nigiri
  - > Salmon sashimi
  - > Tuna sashimi
  - > Avo cream cheese roll
  - > Futo Maki
  - Corrective Action(s): Remove these menu items effective immediately. They have not been approved to serve.
  - > This will be verified upon the follow up inspection.
  - Date to be corrected by: today
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Cleaning for rodent droppings is required in the following areas:
  - > Under the 3 compartment sink
  - > Under the food prep table next to the dishwashing area
  - > Behind the standup freezer
  - > On all black shelving, especially the shelf with the condensor unit for the sushi case
  - > Behind both chest freezers
  - > On and under the black shelving rack outside of the washroom
  - > In the washroom around the black shelving rack
  - Corrective Action(s): Remove droppings. Clean and sanitize ALL areas with a strong bleach solution. Consult with pest control to identify any entry points and seal immediately.
  - Date to be corrected by: November 6, 2024
  - Violation Score: 15
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Gaps in the ceiling noted in the following areas:
  - > Mop closet
  - > Directly above the food prep counter next to the deep fryer
  - Corrective Action(s): Seal all gaps in the ceiling as these are potential entry points for rodents. Consult with pest control company.
  - Date to be corrected by: November 6, 2024
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning for grease accumulation and food debris is required in the following areas:
  - > Under the food prep area
  - > Vent hood filters also appear caked in grease and dust
  - Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Vent hood filters must be removed for cleaning at least once a week.
  - Date to be corrected by: November 6, 2024
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: A stainless steel barrier is required between the handsink and the deep fryer.
  - Corrective Action(s): Install a barrier here to facilitate proper handwashing at the cook line.
  - Date to be corrected by: 2 weeks
  - Violation Score: 3
Follow-Up InspectionFeb 20, 2024
0 infractions
Routine InspectionFeb 8, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Operator unable to communicate proper 3 compartment dishware washing protocols.
  - Corrective Action(s): 1) Scrape
  - 2) Soap
  - 3) Rinse with only water
  - 4) Sanitize
  - 5) Air Dry.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1) Knives kept in grease stained cardboard box.
  - 2) Cut vegetables kept in grease stained cardboard box inside the 2 glass door cooler
  - 3) Wiping cloth used to scoop cooked rice
  - Corrective Action(s): 1) DO NOT KEEP KITCHEN UTENSILS IN DIRTY CARDBOARD BOX. Ensure to keep kitchen utensils in a clean and sanitary manner.
  - 2) Ensure to store food in a clean and sanitary container
  - 3) Do not use wiping cloth to scoop cooked rice. Use a rise scoop as discussed
  - Date To Be Corrected: Immediately
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: REPEAT INFRACTION Mice droppings observed in the same location as the previous inspection
  - 1. Under the back three compartment sinks
  - 2. Under the prep table beside the fryer
  - 3. Under the sushi bar (behind the coolers)
  - Corrective Action(s): Ensure to clean and sanitize above areas. Ensure to print out all pest control reports and keep them onsite going forward. Email the most recent 3 pest control reports.
  - Date To Be Corrected: Immediately
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1) Food debris and grease stained observed on the walls and bottom shelf of the 2 glass door cooler.
  - 2) Vent panels observed to have high level of dust and grease.
  - Corrective Action(s): Ensure to maintain premises in a clean and sanitary condition
  - Date To Be Corrected: Immediately
  - Violation Score: 9
  - 310 - Single use containers & utensils are used more than once [s. 20]
  - Observation: Multiple single use containers used to store food and ingredients inside the kitchen area.
  - Corrective Action(s): Ensure to replace all single use containers with containers designed to be reused.
  - Date To Be Corrected: Feb 15th
  - Violation Score: 9
Follow-Up InspectionJul 28, 2023
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation (CORRECTED DURING INSPECTION): No FOODSAFE trained staff on duty. This is a repeat violation.
  - Corrective Action(s): Train one additional staff to FOODSAFE level I or equivalent. Failure to comply will result in a violation ticket.
  - Correct by: One month.
  - Violation Score: 1
Routine InspectionJun 19, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Two containers of avocado and cucumbers stored at room temperature at the sushi bar. The manager stated that only small portions are stored at room temperature for sushi rolls and used within 30mins.
  - Corrective Action(s): Store all perishable foods (ie cucumber, avocado) inside the sushi bar cooler at all times. This is noted on the compliance meeting dated March 6, 2023.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): The faucet handle (hot water) at the back handwashing station is non functioning. There is no hot water at the back handwashing station.
  - Corrective Action(s): Provide hot water at the noted handwashing station.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings observed in the following areas:
  - - underneath the back three compartment sink
  - - underneath prep table beside the fryer/burner
  - - underneath the sushi bar
  - Corrective Action(s): Clean up the droppings using appropriate sanitizers/cleaners. Provide the three latest pest control summary reports to the health inspector to verify monthly pest control inspections. Keep hard copies of the pest control summary reports on site for review by the health inspector.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation (CORRECTED DURING INSPECTION): The faucet handle (hot water) was non functioning. The manager fixed the handle at the time of the inspection.
  - Corrective Action(s): No further actions required.
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Multiple coolers missing working thermometers (ie sushi bar, undercounter cooler).
  - Corrective Action(s): Provide working thermometers inside all refrigeration units.
  - Violation Score: 1
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: There is no FOODSAFE level 1 or equivalent trained staff on duty.
  - Corrective Action(s): Train one additional staff to FOODSAFE level 1 or equivalent. This will be verified during the next follow up inspection.
  - Correct by: One month.
  - Violation Score: 1
Routine InspectionFeb 23, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Imitation crab and mayo mixture for California roll base measured 13C and 8C respectively (two containers). Staff stated it was made in the morning; time of inspection was 1500.
  - Corrective Action(s): THIS IS A REPEAT VIOLATION. Discard food.
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: When questioned, staff noted that only the wash and rinse portions of three compartment warewashing were completed, and that there was no soak in bleach sanitizer.
  - Corrective Action(s): All equipment must be washed, rinsed AND sanitized before being air-dried. Infographic in Korean has already been provided and posted to the wall by the three compartment sink. Re-wash all equipment.
  - Violation Score: 25
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands in the three compartment sink.
  - Corrective Action(s):
  - THIS IS A REPEAT VIOLATION.
  - 1) Do not wash gloves. These items are single use.
  - 2) Use the handwashing sink for handwashing. Do not use the three compartment sink.
  - Violation Score: 25
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Droppings noted in back warewashing corner.
  - Corrective Action(s): Clean and sanitize entire kitchen.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - 1) Grease build up on food contact surfaces
  - 2) Inside of chest cooler with tako has food debris embedded into the ice on the sides
  - Corrective Action(s):
  - 1+2) Clean and sanitize kitchen.
  - Violation Score: 15
Follow-Up InspectionOct 14, 2022
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Chicken patties noted at 29C on counter. Staff stated these had been made 2 hours ago.
  - Corrective Action(s): Discard chicken.
  - Violation Score: 25
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: As per previous agreement, facility was not to use resusable equipment and cutlery. Customers noted to be drinking miso soup out of reusable bowls and staff stated that bento boxes were in use.
  - Corrective Action(s): Remove these from the facility. Operator to attend a second compliance meeting at Burnaby Health Protection Office on October 17, 2022.
  - Violation Score: 5
Follow-Up InspectionSep 16, 2022
0 infractions
Routine InspectionSep 8, 2022
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Food made in the morning cooling at room temperature:
  - - rice (4 containers)
  - - chicken patties for teriyaki
  - Food measured 25C; staff stated it was made in the morning around 1100.
  - Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard food.
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in kitchen area, only a repurposed Vim bottle from dining area. Staff stated it is "shared" between the two areas.
  - Corrective Action(s): Bleach must be readily available for the food prep areas. Have one container for front sushi area, one for back cooking area and one for the dining area. Bleach sanitizer measured 200ppm chlorine.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Back handwashing sink blocked with tempura, empty food container and bowl.
  - Corrective Action(s): CORRECTION ORDER ISSUED - Handwashing sinks are for handwashing only. Do not use for any other purpose.
  - Violation Score: 25
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION):
  - 1) Staff observed to wash gloved hands.
  - 2) Staff observed to wash hands in three compartment sink.
  - Corrective Action(s):
  - CORRECTION ORDER ISSUED
  - 1) Gloves cannot be reused. Gloves must be changed every time they are soiled.
  - 2) Use handwashing stations for handwashing only.
  - Violation Score: 25
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings noted by three compartment sink and by the back wall.
  - Corrective Action(s): Clean and sanitize areas where rodent droppings are found with bleach solution.
  - Violation Score: 15
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease build up noted throughout kitchen. Cleaning required behind, beneath and between equipment
  - Corrective Action(s): Clean and sanitize facility.
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation:
  - - cardboard covered in electrical tape on sushi cutting table
  - - newspaper lining shelves
  - - cardboard lining cooler/freezer shelving
  - Corrective Action(s): CORRECTION ORDER ISSUED - These materials are not easily washed and cleanable. Do not use these items. This is a repeat violation.
  - Violation Score: 15
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Only has FOODSAFE Level 1. Owner is not on-site.
  - Corrective Action(s): At least one member of staff must have FOODSAFE Level 1 (or equivalent) at all times. Send staff to take FOODSAFE.
  - Violation Score: 1
Follow-Up InspectionAug 25, 2021
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Back handsink had equipment within the basin.
  - Corrective Action(s): Remove equipment. This sink is for handwashing ONLY and nothing else.
  - Violation Score: 5
Routine InspectionAug 20, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - The following foods were stored at room temperature:
  - - bean sprouts
  - - tempura
  - - tempura batter
  - - imitation crab meat/mayo mixture
  - - cut cucumber
  - - tempura
  - Operator stated he was keeping track of time, but no system noted.
  - Corrective Action(s): These foods are all potentially hazardous foods and cannot be stored at room temperature. Store at 4C or below. Discard foods.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION):
  - 1) Back handsink blocked by cutting board.
  - 2) Back handsink slow to drain properly.
  - 3) Soap not available at back handsink.
  - 4) Front handsink used to wash knives.
  - Corrective Action(s): Handsink cannot be blocked for any reason. Contact plumber to fix drain. Handsinks must be used for handwashing only and nothing else.
  - Violation Score: 25
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff observed to washed gloved hands.
  - Corrective Action(s): Gloves cannot be washed. Remove gloves, wash hands and put on a new pair of gloves.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Panko breading for tempura stored by handsink, can easily be splashed by staff who wash their hands.
  - Corrective Action(s): Do not place any foods near the handsink.
  - Violation Score: 9
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings noted under counter.
  - Corrective Action(s): Clean and sanitize areas with droppings noted. Pest report to be available at follow-up inspection. All foods must be checked prior to use for rodent contamination.
  - Violation Score: 15
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - 1) Excessive grease on vent hood baffles.
  - 2) Grease in hard to reach areas, and along walls
  - Corrective Action(s): Clean and sanitize entire kitchen.
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Cardboard and advertising pamphlets used to soak up oil throughout the facility.
  - Corrective Action(s): Discard all cardboard and advertising pamphlets. Do not use these as they are not meant for food contact surfaces.
  - Violation Score: 9
Follow-Up InspectionNov 7, 2019
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff on site could not provide food safe certificates. One employee stated he has food safe, but no certificates were provided. Ensure at least 1 person on staff can provide a copy of the food safe certificate in the operator's absence.
  - Corrective Action(s): Provide food safe level 1 certificate for employees when the operator is absent. Date to be corrected: today
  - Violation Score: 1
Routine InspectionOct 28, 2019
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 6 containers of cold potentially hazardous foods sitting at room temperature by sushi prep tables: 2 containers of crab meat, 2 containers of cut cucumber, 2 containers of cut avocado. Any fish, meat, cut vegetables must be kept 4C or less to prevent the growth of bacteria. Temperatures measured 14C for all products and kept out for more than 2 hours.
  - Corrective Action(s): Discard containers. Do not store cold potentially hazardous foods out at 4C or more. Date to be corrected: immediately
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Shrimp tempura stored at room temperature for 1 hour according to operator. These must be stored above 60C or below 4C, otherwise they must be discarded due to temperature abuse.
  - Corrective Action(s): Move shrimp tempura to cooler. Date to be corrected: immediately
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): 1) Spray bottle measurd above 200ppm chlorine. This is too high and will result in chemical contamination
  - 2) Rice scoop stored in standing water. This will grow bacteria and must be stored dry or in ice.
  - Corrective Action(s): 1) Remake spray bottle solution to 100ppm chlorine
  - 2) Store rice scoop in ice or dry container.
  - Date to be corrected: immediately
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Employee observed eating his lunch and moving a pack of unwrapped ebi shrimp into the cooler. Hands are contaminated and must be washed before contacting food and food contact surfaces.
  - Corrective Action(s): Wash hands after any source of contamination and before touching food or food contact surfaces. Date to be corrected: immediately
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Minor droppings noted behind the chest freezer which is behind the cashier and underneath the counter where the rice bin is.
  - Corrective Action(s): Clean and sanitize all areas affected by mouse droppings. Date to be corrected: today
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1)Grease hood has build up and service sticker stated it needs to be serviced. Operator noted that it will be serviced this week.
  - 2) Carboard and newspaper used as liner on the floors. This is not an accepted practice as these materails cannot be cleaned and become a source of contamination when they are used as liners.
  - Corrective Action(s): 1) Clean the grease hood. Date to be corrected: 1 week
  - 2) Remove cardboard and newspaper liners on floors. Date to be corrected: today
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: No staff on site could provide copy of food safe certificate. At least 1 staff in the operator's absence must have a valid food safe certificate.
  - Corrective Action(s): Provide valid food safe level 1 certificate. Date to be corrected: today
  - Violation Score: 1
Follow-Up InspectionApr 24, 2019
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Defroasting prawns in back handsink at time of inspection.
  - No paper towel provided at handsink in washroom at time of inspection.
  - Corrective Action(s): Ensure all handsinks are fully stocked with liquid soap and paper towel and are clearly accessible at all times. Future violations may result in a violation ticket or other enforcement action.
  - Violation Score: 15
Routine InspectionApr 4, 2019
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooked rice stored in red plastic container covered with plastic and stored on top of lid of insert on top of hot holding unit. Rice internal temp noted at 24 C
  - Corrective Action(s): Ensure all potentially hazardous foods (including cooked rice) is maintained at 60 C or warmer. All food below 60 C for more then 2 hours must be discarded.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No sanitizer solution available in 3 comp sink at beginning of inspection. Operator made sanitizer solution in 3rd comp during inspection
  - Corrective Action(s): Ensure sanitizer solution of 50 -100 ppm chlorine is available during manual dishwashing in 3 comp sink.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): 1. Back kitchen handsink blocked by bowl and cut veggies at start of inspection.
  - 2. Washroom sink noted with sign " out of service" and no soap available in dispenser.
  - Corrective Action(s): Ensure all handsinks are fully supplied with hot & cold water, liquid soap, paper towel and free of obstructions (is accessible for use by staff)
  - Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation: 2 large frozen tuna fillets thawing on top of microwave and salmon fillet thawing next to cooler compressor both at room temp.
  - Corrective Action(s): Ensure all frozen foods are thawed in a cooler over night. Noted on last inspection and it was stated that this is not an acceptable regular practice. Cease practice.
  - Correction date: immediately
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: 1. Mouse droppings noted behind both check freezers and behind lower shelves.
  - 2. Mouse bedding noted in hall janitor closet above slop sink.
  - Corrective Action(s): Ensure all droppings are cleaned up and areas sanitized. Pest control on-site monthly -follow technician recommendations. Cleaning behind small fridge under sushi bar noted in every pest control report since May 2018. Follow these recommendations immediately and continue to monitor these areas for activity.
  - Ensure all areas were bedding or chewed material is cleaned up, areas monitored for further activity and report to pest control. Also close all access points to the ceiling to prevent possible pest entry.
  - Correction date: 1 week
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1.Mouse droppings noted behind both chest freezers
  - 2. Mouse droppings noted behind hall lower shelf
  - 3. Food debris noted in hard to reach area of kitchen
  - Corrective Action(s): Clean above areas regularly.
  - Correction date: 3 days
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: 1.2 red plastic single use food containers used as hot inserts in hot holding unit. Both containers are hot holding cooked meat.
  - 2. Food then moved from red containers into metal inserts.
  - Corrective Action(s): 1. Ensure all inserts used in the hot holding unit are intended for use in the hot holding unit. Do not use these one time use plastic inserts. Get proper metal inserts.
  - 2.The new metal inserts are an improvement but are not intended to sit in the water of the hot holding unit. Get larger inserts designed for the hot holding unit.
  - Correction date: 1 week
  - Violation Score: 3
Follow-Up InspectionNov 21, 2018
0 infractions
Routine InspectionNov 1, 2018
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation: Hot holding steam bath inserts noted at 45 C / 53 C / 56 C. Water level appears to be bottom tenth of the inserts.
  - Corrective Action(s): Ensure hot held foods are maintained at or above 60 C at all times. Add more water to unit to surround outside of inserts as per manufacturers instructions to maintain hot hold standards..
  - Correction date: immediately
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1.No sanitizer detected in sanitizer bath on last compartment of 3 comp sink.
  - 2. Front sushi cutting boards sanitized at the end of day.
  - Corrective Action(s): 1.Ensure manual dishwashing sanitizer solution is maintained at 50 ppm -100 ppm chlorine to properly sanitize clean dishes. Replenish this sanitizer solution every 2-4 hours or more often if needed to maintain concentration. Water does not need to be very hot, warm is sufficient with the proper concentration of bleach (chlorine).
  - 2. Ensure all food contact surfaces are cleaned and sanitized every 4 hours or more regularly to prevent possible growth of pathogens and build up of contaminants. Clean and sanitize more regularly.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Back handsink has not soap in dispenser and no paper towel on roll after EHO washed hands at start of inspection.
  - Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel at all times while operating business. Replenish soap in dispenser. Paper towel roll replaced during inspection.
  - Correction date: Immediately
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Employee working in the back with hot foods handled raw meats with hands and washed hands in back handsink without soap or paper towel use.
  - Corrective Action(s): Ensure when food handlers wash hands they use warm water, liquid soap and dry with paper towel before continuing with tasks after hands become contaminated or dirty. Problem stems from no soap available in dispenser (noted as violation 401).
  - Correction date: immediately
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings noted behind front chest freezer and side hall chest freezer.
  - Corrective Action(s): Ensure all droppings are cleaned up and all pest activity is reported to pest control. Pest control report reviewed from Oct 11, 2018 - no concerns noted. Follow all technician's recommendations.
  - Correction date: 1 week
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Required additional cleaning:
  - 1. Removable commercial hood panel - grease and debris
  - 2. Commercial hood - next service sticker "May 15, 2018" - (past due date)
  - 3. Microwaves inside - splatter and food debris
  - 4. Left large cutting board upper portion closest to open food containers - dried layered food debris (green yellow color) - scratched off with finger nail
  - Corrective Action(s): Ensure all areas of facility is maintained in sanitary condition.
  - Clean and sanitize all above area.
  - Get professional cleaning company to clean commercial hood and duct as per expired next service sticker. This will increase sanitation and avoid possible oil/grease fire hazard in duct.
  - Correction date: 2 weeks
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Cardboard blocks used to keep smaller far right sushi bar prep cutting board in position. Blocks soaked with grease/oil.
  - Corrective Action(s): Ensure all cardboard is removed from food prep area. Cardboard is used for one time use then recycled or discarded. Do not re-use cardboard or use it to line shelves or as an absorbent material in dirty parts of kitchen. Increase cleaning and replace cardboard with smooth, durable, easy to clean and non-absorbent materials such as hard plastics, metals, etc.
  - Correction date: 1 week
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front handsink at sushi bar leaking water around cold water faucet knob. Water soaked blue wiping cloth noted around faucet - felt slimy and was discolored
  - Corrective Action(s): Ensure all equipment is operating properly. Sinks and pipes should not be leaking water. Blue wiping cloth condition indicates leak is not recent. Ensure sink is repaired to prevent further leaking which could leak to water damage to surrounding surfaces.
  - Correction date: 2 weeks
  - Violation Score: 3
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Sanitize solution noted at 100 ppm chlorine in Windex bottle - clear solution.
  - Corrective Action(s): Ensure all sanitizer / chemical stored in bottles/containers are properly labelled with its contents. This prevents possible miss-use by user. Label bottle "sanitizer" or " bleach water" or equivalent in any language used by operator(s).
  - Correction date: 1 day
  - Violation Score: 3
Follow-Up InspectionJun 20, 2018
0 infractions
Routine InspectionMay 14, 2018
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Tempera placed on the prep table at the room temperature.
  - Corrective Action(s): Correction: Tempera must be stored in the warmer 60 deg. C or above or cooler 4 deg. C or less unless for immediate consumption to prevent from bacteria growth in the danger zone (4 deg. C to 60 deg. C). Operator relocated tempera into the cooler.
  - Violation Score:
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): (A) Concentration of bleach sanitizer 10 ppm in the bucket under 3-compartment sink. Spray bottle is empty at the front.
  - (B) No sanitizer in the 3-comp sink.
  - Corrective Action(s): (A) Correction: Refill the bucket and spray bottle to make sure 100 ppm of chlorine. Replace with new solution twice a day.
  - (B) Correction: Manual dishwashing procedures must be followed: 1) Wash with detergent 2) rinse with clean water 3) soak with 100 ppm bleach solution for at least 2 minutes 4) air dry
  - Violation Score:
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mice droppings are found behind the freezer at the front area.
  - Corrective Action(s): Correction: Clean up the droppings and sanitize with bleach water (1:10 ratio). Follow pest control company's recommendation. Increase the frequency of pest control service if the issue is still there after cleaning.
  - Correction date: 3 days.
  - Violation Score:
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Cardboard boxes are used to store container and knives.
  - Corrective Action(s): Correction: Discard the boxes and replace with food grade containers. Cardboard is not a designed material to store food product or food contact surfaces.
  - Correction date: 1 week.
Routine InspectionNov 17, 2017
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Plastic wrap on shelves has been replaced with tin foil.
  - Corrective Action(s): Remove all tin foil from shelving, place items directly on shelves and wash shelves regularly to keep clean.
  - Violation Score: 3
Routine InspectionNov 9, 2017
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation: Found multiple tempura items that were at room temperature 22-36 C, no temperature records being kept.
  - Corrective Action(s): Must keep potentially hazardous foods above 60 C or serve immediately. Discard all items. This is a repeat offense, tickets may be issued on future infractions.
  - CORRECT: Immediately
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Hand sink in the back was covered with a metal lid and pot sitting on the lid.
  - Corrective Action(s): Must ensure all hand sinks are clear of dishes and food so they are easily accessible for hand washing only.
  - CORRECT: immediately
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1. Found uncovered rice being stored under 3 compartment sink
  - 2. Found newspaper being used to wrap food
  - 3. Found food being stored in the sink with dirty dishes.
  - Corrective Action(s): 1. Ensure all food is covered to prevent contamination when not being used.
  - 2. Use only food grade materials to cover food.
  - 3. Do not store food in the 3 compartment sink with dirty dishes.
  - CORRECT: today
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Found mice droppings throughout premises on floors and shelving units.
  - Corrective Action(s): A thorough cleaning of premises is required to clean up all mice droppings. Contact pest control to assist with mice. Provide proof that pest control has been contracted to help.
  - CORRECT: immediately
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Found holes in the wall that have only been partially filled.
  - Corrective Action(s): Ensure all entry points have been sealed to prevent the entrance of pests.
  - Must follow the direction of the pest control company.
  - CORRECT: today
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Heavy grease, food and mice droppings noted throughout premises under all equipment and shelving units, on shelves, on containers, walls and ceiling.
  - Corrective Action(s): Extensive cleaning is required through out premises especially in the above noted areas.
  - CORRECT: 1 week
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Found most shelves and some equipment to be lined with dirty and worn cardboard, or plastic wrap
  - Corrective Action(s): Remove all cardboard and plastic wrap from equipment and shelving units. Increase cleaning frequency of areas rather then covering up the grease.
  - CORRECT: today
  - Violation Score: 3
  - 310 - Single use containers & utensils are used more than once [s. 20]
  - Observation: Found multiple hot pepper paste to be re-used to store products and was found being used as inserts in the hot holding unit.
  - Corrective Action(s): Do not re-use plastic containers, after the original product has been finished the container is to be discarded/recycled. Use only food grade re-useable containers. (i.e. metal inserts for hot holding unit)
  - CORRECT: today
  - Violation Score: 3
Routine InspectionOct 18, 2012
0 infractions
Follow-Up InspectionSep 22, 2011
0 infractions