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Gaya Sushi

105 - 2900 Bainbridge Ave, Burnaby · Restaurant

34 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 2 containers of tempura observed at room temperature, with no time tracking. Food internal temprature of one container is measured to be 37.6oC; while the other at 54.3oC.
      • 2. Other potentially hazardous foods such as bean sprouts, udon, sliced cucumbers and green onions observed at room temperature, with no time tracking.
      • Corrective Action(s): 1. Facility has no hot holding unit, therefore foods should be made to order. Preparing tempura in advance should be done properly (ie. proper time tracking, proper cooling procedures, etc.). Staff placed time on one of the containers.
      • 2. Foods should be kept hot over 60oC or cold 4oC - no in between, unless time tracking is implemented. No time tracking -> food will be discarded. Foods were just placed out at time of visit (11:10am and opening time at 11am). Foods either relocated back to cooler or time tracked.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. While discussing temperautre of tempura with a staff member, staff picked up one tempura and placed it against her face to check temperature. Staff then placed tempura back to container.
      • 2. Food buckets and oil observed storing on ground.
      • Corrective Action(s): 1. DO NOT come in contact with food directly with any part of the body. Container of tempura discarded.
      • 2. Products must be stored at least 6 inches above ground.
      • Also refer to note below on dry storage capacity.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following ares require cleaning, as debris and/or grease observed:
      • -->floor around mop sink
      • -->floor behind and around 1-door stand up freezer (by mop sink)
      • -->floor under prep table by deep fryers (next to prep cooler against wall)
      • -->floor under cooking line
      • -->bottom shelves at sushi preparation area
      • Corrective Action(s): Clean the above mentioend areas.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): While table top appliance indicated temperature is set at 165oF, two containers of tempura inside table top appliances are too warm. Food internal temperature is measured at 45.8oC
      • Corrective Action(s): Table top appliance is not a good hot holding unit. Another means to hot hold foods should be considered, or tempuras can be made to order. Hot foods must be kept at 60oC or hotter.
      • Two containers of tempura discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Products are stored on ground, by single compartment sink.
      • 2. Bowls are used as scoops for dry goods in containers. The bowl for flour has obvious flour debris around rim of bowl.
      • 3. Rice scoops are stored in stagnant water.
      • Corrective Action(s): 1. Products must be stored at least 6 inches above ground. This has been mentioned previously. Do not use inverted pop/milk crates as "shelves".
      • 2. REMOVE bowls in dry goods containers. Use scoops with handles. This has been mentioned previously. Failure to comply may result in further enforcement action.
      • 3. Store in-use rice scoops in ice water, hot water over 60oC, or leave container empty.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require extra cleaning:
      • -->floor under back 1-door stand up freezer
      • -->floor by wall next to back 1-door stand up freezer
      • -->under mop sink
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A piece of plastic lid for sushi display cooler (left) is missing. Cold air can escape through the corner.
      • Corrective Action(s): Replace plastic lid.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1.5 bags of frozen raw chicken noted in 1-door stand up freezer. Facility is under restriction to prepare raw chicken. Facility is only allowed to purchase pre-cooked chicken for further preparation. This has been mentioned in last routine inspection already.
      • Corrective Action(s): As discussed in compliance meeting with manager of the premises, no raw chicken preparation is allowed until premises receives 3 consecutive low hazard rating on unannounced routine inspections. Presmies is still under restriction as low hazard ratings have not been achieved yet. Further failure in compliance will result in enforcement action.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Aluminum foil is still observed at cooking line, wrapping around pipes.
      • Corrective Action(s): Do not use foil as it is not a material that is durable, easily cleaned, and impervious to moisture. Remove foil.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink at front service area is missing a paper towel dispenser.
      • Corrective action(s): Install papertowel dispenser at front service area to allow for proper hand hygiene.
      • Date to be Corrected By: June 04, 2025.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bowls were used as scoops, and were observed to be stored in direct contact with dry storagefood items (flour).
      • 2. Container of oil was placed directly from across from cookline.
      • Corrective action(s):
      • 1. Remove scoops from flour. Scoops cannot be stored directly in food items because it increases the risk of contamination. Scoops must be kept outside of dry storage bin.
      • 2. Container of oil must be stored 6 inches off the floor to protect from contamination
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease accumulation was observed on ventilation hood.
      • 2. Grease, and debris was observed between equipment in cookline, near the dishwasher area, and in back storage area.
      • Corrective action(s): Clean areas listed above. Ensure the regular cleaning of hard to reach areas to prevent the attaction of pests.
      • Date to be Corrected By: June 04, 2025.
      • Corrective Action(s):
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Aluminum foil was observed to be used as a liner on the pipes next to the cookline. Tongs were place on foil liner.
      • Corrective action(s): Remove foil as it is not durable, or easily cleanable.Clean and sanitize tongs. Ensure that all food contact surfaces are durable, easily cleanable and impervious to moisture.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Raw frozen chicken was observed in upright freezer.
      • Corrective action(s): Remove raw chicken products from the premises. Following the compliance meeting with the EHO, it was decided that no raw chicken can be prepared on-site. Only pre-cooked chicken can be used at this facility.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 4 containers of cooked beef observed at room temperautre, with time tracking, with lid on. It is indicated foods are being cooled.
      • Corrective Action(s): Cool foods properly:
      • 60oC to 20oC in 2 hours at room temperature, no lid so that hot air can escape;
      • then 20oC to 4oC in 4 hours in cooler.
      • Staff has removed lids on containers at time of visit.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A container of imitation crab is observed at room temperature. Temperature is measured at 10.4oC. Staff indicated food has been out from cooler 30 minutes ago, although there is no time tracking observed.
      • 2. Two buckets of mayonnaise observed on shelf at front sushi preparation area - one opened; one unopened. Labelling on bucket indicated "Refrigerate after opening".
      • Corrective Action(s): 1. Potentially hazardous foods should be kept hot over 60oC or cold under 4oC. Time tracking must be implemented when potentially hazardous foods are stored at room temperature.
      • Food is placed back in cooler at time of visit.
      • 2. Food must be transferred to cooler once opened, if labelling indicates "Refrigerate after opening". Bucket of opened mayonnaise discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A pot of miso soup sitting on top of stove burner, and heat just turned on in the beginning of inspection. Temperature of soup is measured at 48.9oC. Staff indicated soup has been made since morning.
      • Corrective Action(s): Potentially hazardous food like miso soup is meant to keep hot over 60oC, not at room temperature until hot holding unit needs refill. Pot of miso soup discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Products found storing on ground next to shelving rack by back door.
      • 2. A bowl is observed inside food containers with flour all over the edge of the bowl.
      • 3. Takeout boxes are observed to be stored directly under paper towel dispenser at front sushi preparation area.
      • Corrective Action(s): 1. All products should be stored at least 6 inches above ground.
      • 2. Use scoop with handle for dry goods. If bowl is used, it should be kept outside to avoid contamination.
      • 3. Move takeout boxes away from paper towel dispenser as water may drop onto boxes while staff grabbing paper towel. Staff has moved shelving rack away from paper towel dispenser.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris observed in the following areas:
      • -->around hot water tank
      • -->near mop sink
      • -->floor next to 1-door stand up freezer at back
      • -->under dishwashing sinks
      • -->under counter shelves at front sushi preparation area
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Microwave at back observed with open surface where rust is exposed.
      • Corrective Action(s): Equipment in facility must be in good working order and operating properly. Remove microwave from facility.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Hi temperature dishwasher is not reaching the minimum temperature of 71oC on plate. Maximum temperature is measured at 64.9oC after mulitple cycles. It appears that washing cycle is reaching temperature, but rinsing temperature is not reaching temperature. Digital reader on dishwasher indicated rinsing temperature at 49oC.
      • Corrective Action(s): Do not use dishwasher until it is repaired.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers in undercounter 2-door cooler at sushi bar are uncovered.
      • 2. Bowls used as scoops and stored in dry goods containers.
      • Corrective Action(s): 1. Ensure foods are covered at all times.
      • 2. Use proper scoops, or keep bowls out.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed in a few areas:
      • -->between undercounter sushi preparation counter and undercounter 2-door cooler
      • -->lids for all buckets and containers
      • -->under dishwashing sinks
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hi temperature dishwasher is not working. Maximum temperature is measured at 56.5oC.
      • Corrective Action(s): Repair dishwasher so that at least 71oC on plate is reached, or 82oC at the manifold.
      • Violation Score: 15
  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas required cleaning noted from last routine inspection report still require further cleaning:
      • -->floor around mop sink
      • -->floor between wall and single door freezer at back
      • -->floor between dishwashing sinks and wall
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods observed at room temperature at sushi preparation area. These include sliced cucumbers, cubed cucumbers, radish, chopped green onions, california rolls, mayo-based sauces, and sauces with minced onions.
      • Corrective Action(s): Potentially hazardous foods must be kept cold under 4oC.
      • Foods discarded.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of cooked tempura observed in table top appliance (new one). Appliance is turned on, set at 160oF but food internal temperatures are measured at 54.1oC and 56.0oC.
      • Corrective Action(s): Foods must be kept over 60oC. Oven is turned to a higher temperature and at least 60oC is now achieved.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. No handsoap at one of the sushi handsinks (by wall).
      • 2. Paper towel dispenser for the other sushi handsink is by cashier, which is a few steps away. Staff uses paper towel which is placed on shelf on top of handsink instead.
      • Corrective Action(s): 1. Ensure all handwashing station has liquid hansoap for proper handwashing to occur.
      • 2. Add paper towel dispenser at handsink, for easy access.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. At sushi preparation area by the wall, a shelf is placed under paper towel dispenser, with take out boxes directly under paper towel dispsenser.
      • 2. Double stacking observed at 2-door prep cooler (top compartment).
      • 3. A bowl of deep fried chicken is placed in the top copmartment. Staff indicated it is for staff's dinner.
      • 4. One rice scoop observed stored inside rice cooker, with handle touching the rice.
      • 5. Once rice scoop observed stored in stagnant water with an ice pack.
      • 6. Inside the 2-door sliding cooler, eggs and a container of raw salmon skin observed storing next to ready to eat items and/or on mid shelf.
      • 7. An open bag of dry goods observed storing on wheeled cart.
      • Corrective Action(s): 1. Relocate take out containers as water may contaminate the box while staff grabs paper towel.
      • 2. Do not double stack in top compartment of prep cooler as temperature may not be able to maintain under 4oC.
      • 3. Separate personal foods and foods for business. Label foods.
      • 4/5. Store scoops in container with ice, or an empty container.
      • 6. Re-organize food storage in 2-door slidigng cooler.
      • 7. Transfer open bags of dry goods in pest proof containers.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning is required in the kitchen.
      • Pay attention to:
      • -->under dishwashing sinks
      • -->wall next to dishwashing sinks
      • -->area around hot water tank
      • -->wheed cart by mop sink
      • -->floor next to 1-door stand up freezer at the back
      • -->floor near back kitchen (greasy floor)
      • Corrective Action(s):
      • Violation Score: 9
  10. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Chest freezer is relocated from back kitchen to sushi preparation area, in front of handwashing station, obstructing the handwashing station.
      • Corrective Action(s): Handwashing stations must be accessible at all times. It is agreed to relocate chest freezer to front of restaurant, with a lock on chest freezer.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sauces (ie. mayo based, tonkatsu sauce, etc) at back kitchen and front sushi preparation area are stored in squeeze bottles at room temperature.
      • 2. A bag of bean sprouts are observed at room temperature.
      • Corrective Action(s): Potentially hazardous foods must be stored in coolers at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked rice is stored in a portable "cooler" meant for personal use. Cooked rice is measured to be 35.8oC.
      • 2. Miso soup is observed in a pot on a stock burner which is not turned on. Temperature of miso soup is noted at 41.8oC. Staff indicated miso soup is made in the morning, then a portion is placed inside a hot holding unit, and the rest stays in the pot and staff would heat up the soup on and off throughout the day.
      • 3. A container of salmon skin is observed sitting on top of table top appliance at front sushi area. Staff cooks salmon skin in back ktichen in the morning and salmon skin maintains at room temperature until customer orders. Once an order is in, staff would torch the salmon skin. Temeprature of salmon skin is measured at 44.5oC.
      • Corrective Action(s): All potentially hazardous foods, must stay hot over 60oC at all times. Foods cannot be staying at room temeprature until they are finished. Foods discarded.
      • Additional equipment may be required to keep foods hot, OR just make enough for one batch, OR remove from menu.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many products are stored on the ground - oil, bucket of sauce, pop, other food products. It is obvious facility does not have enough space at the back for products. Mop bucket is kept outside due to space issue. Food delivery is supposedly everyday.
      • Corrective Action(s): All products must be stored at least 6 inches above ground.
      • Everything for this operation must stay inside the facility.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and/or dust observed requiring cleaning:
      • -->ventilation exhaust filters
      • -->floor under cooking line (by the wall)
      • -->floor around mop sink
      • -->floor where products are stored on ground
      • -->ceiling vents near ventilation exhaust system
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 9
  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods obserevd at room temperature, again, with no time tracking. Food temperatures are measured to be: raw eggs at 12.9oC; rice cake at 16.9oC; fried bean curd sheet at 17.4oC; rice in portable "cooler" at 36.4oC; pan fried dumplings in closed container at 27.3oC.
      • Corrective Action(s): As metioned in previous reports, time tracking must be implemented in order for potentially hazardous foods to be stored at room temperature.
      • Foods discarded.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Unopened oil boxes are used as stand for other equipment.
      • Corrective Action(s): All products must be stored at least 6 inches above ground. That includes pots and pans.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard is observed as floor mat. Foil is also observed used as shelf liners.
      • Corrective Action(s): Remove cardboard and foil. All surfaces must be smooth, easily cleanable, and impervious to moisture.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods are observed storing at room temperature. No time tracking is in place. Food temperatures are measured to be 12.8oC (imitation crab); 13.8oC (cut cucumber); 12.2oC (sliced cucumber); and 15.4oC (chopped green onion). Manager indicated foods are usually left out during rush hour and place back in coolers after rush.
      • Corrective Action(s): 1. Potentially hazardous foods must be kept cold (under 4oC) or time tracked if stored at room temperature.
      • 2. Once whole vegetables (ie. green onion, cucumber, avocado) are cut or processed, it becomes potentially hazardous foods and must be kept cold.
      • Foods discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer is made in facility at time of visit. Bleach sanitizer is made during visit.
      • Corrective Action(s): Bleach sanitizer MUST be available at all times during operation.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Products (ie. pop cans, boxes of products, food buckets, oil) are observed storing on ground.
      • Corrective Action(s): Food products must be stored at least 6 inches above ground.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Wall around dishwashing sinks is missing baseboard, creating gaps where pests can shelter.
      • Corrective Action(s): Add baseboard back.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: While general sanitation is satisfactory, cleaning is required in below mentioned areas.
      • Corrective Action(s): Clean:
      • -->floor in sushi prep area
      • -->each shelf in sushi prep area
      • -->wall behind chest freezer
      • -->floor behind chest freezer
      • -->floor next to 2-door sliding cooler
      • -->deep fryer (bottom compartment)
      • -->floor under 2-door prep cooler
      • -->floor under shelving rack by back door
      • -->floor leading to mop sink
      • -->floor under dishwashing sinks
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard is used as mats or liners on shelves.
      • Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove cardboard.
      • Violation Score: 3
  14. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sushi bar once again does not have any detectable chlorine in sanitizer bucket.
      • 2) Wiping cloths noted again on counter.
      • Corrective Action(s):
      • 1) Sanitizer must be avialabe at all times. Make new solution now.
      • 2) Wiping cloths must be stored in sanitizer when not in use. This is your final warning before an issuance of a Violation Ticket
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Cardboard noted lining shelves in back kitchen.
      • 2) Tape covering cooler door handles, dry ingredient bucket and electrical outlet.
      • Corrective Action(s):
      • 1 + 2) Surfaces should be smooth, waterproof and easy to clean. Remove tape and cardboard..
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No sanitizer noted at sushi bar sanitizer bucket.
      • 2) Wiping cloths stored directly on counter.
      • Corrective Action(s):
      • 1) Sanitizer must be available at all times. New solution made at time of inspection.
      • 2) Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Handwashing station in the front had sharpening stone and spoon in basin.
      • 2) Handwashing station in the back had frying pan in basin.
      • Corrective Action(s): 1+2) CORRECTION ORDER ISSUED - Handwashing stations must be used for handwashing ONLY. This is a repeat violation. This is your final warning before the issuance of a Violation Ticket.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to remove old gloves and put on new gloves without handwashing step in between.
      • Corrective Action(s): Hands must be washed every time they are soiled, or when you change gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored on top shelf of two door glass cooler again. This is a repeat violation.
      • 2) Staff put leg up into cooler to keep door open.
      • 3) Food containers (for sushi rice) placed directly on the floor
      • Corrective Action(s):
      • 1) Do not store eggs on the top shelf in case of breakage.
      • 2) Do not put dirty shoes in the cooler.
      • 3) Do not place any food containers directly on the floor; the floor will contaminate the bottom of the container and will, in turn, contaminate food prep surfaces when placed on top.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen noodles being thawed at room temperature.
      • Corrective Action(s): Foods must be thawed under cold running water or in the cooler.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Tempura and non-sushi rice not time stamped. Staff are unsure of time of production.
      • Corrective Action(s): All foods must be time stamped, and thrown away at the end of the 2 hold. This is a repeat violation. If this occurs again, all these foods must be hot held at 60C or hotter.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris noted:
      • - by broken panel for undercounter cooler
      • - shelving by cooler panel
      • Corrective Action(s): Clean and sanitize areas noted, and any areas that are dirty.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Cardboard observed on the grill in back kitchen.
      • 2) Duct tape used to "fix" panel in front of cooler unit at sushi bar
      • Corrective Action(s):
      • 1+2) All surfaces must be smooth, waterproof and easy to clean.
      • Violation Score: 15
  16. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash and rinse wok in food prep sink.
      • Corrective Action(s): Equipment must be properly washed, rinsed and sanitied in the warewashing sinks and dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted in handwashing station at sushi bar; food prep sink at sushi bar used to wash hands.
      • Corrective Action(s): Sink near the wall must not be used for handwashing. Sink near hallway to back kitchen can be used for handwashing only.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Sponges noted throughout facility.
      • Corrective Action(s): Do not use sponges as they cannot be adequately sanitized.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 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 back kitchen.
      • Corrective Action(s): Gloves cannot be washed; these are single-use items. Gloves must be changed every time they are soiled and proper handwashing must occur prior to putting on a new pair of gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored above lettuce in sliding glass cooler.
      • 2) Food packaging stored in bathrooms.
      • Corrective Action(s):
      • 1) Eggs must be stored below and away from ready to eat foods.
      • 2) Remove packaging from bathrooms. Do not store any food contact material in the bathroom to prevent cross-contamination.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Mould and food debris build up in sliding glass cooler on shelving and cooler fan
      • 2) Food debris build up in gaskets of coolers
      • Corrective Action(s):
      • 1+2) Clean and sanitize areas noted. Replace broken gaskets as needed.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Newspapers noted on the counter to soak up oil near deep fry station
      • 2) Meats stored in garbage bag in back kitchen upright freezer
      • 3) Broken cooler gaskets repaired with duct tape.
      • Corrective Action(s):
      • 1) Remove newspapers. This is not an appropriate food safe material. This is a repeat violation.
      • 2) Do not use garbage bags for food storage.
      • 3) Replace broken cooler gaskets as needed. Duct tape is not suitable for equipment repair.
      • Violation Score: 3
  18. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Pot filled with soap stored outside due to lack of space.
      • Corrective Action(s): Do not store any items used for the restaurant outside.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish being filleted stored right by hand sink in front where splashing is a concern.
      • Corrective Action(s): Move raw fish where it will not be splashed by handwashing water.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Teriyaki beef in container measured 21C. Staff stated that they had placed it in the cooler at around 11:00; the temperature was taken at around 14:45.
      • 2) Rolls of sushi, cut avocado, cut cucumber out at room temperature. Temperature measured aroud 7-10C.
      • Corrective Action(s):
      • 1) Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard the beef.
      • 2) Store all these foods in the cooler until needed.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both sinks at sushi bar had food debris or equpiment in the basin.
      • Corrective Action(s): Designate one sink as the handsink. This sink must be used for handwashing and handwashing only.
      • 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.
      • Corrective Action(s): Do not wash gloves. Gloves must be changed every time hands are to be washed - between tasks and when they are soiled.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Fish was being thawed in the mop sink. Staff stated that mop water was disposed of in sewer grate outside of facility.
      • 2) Raw salmon for staff meals stored next to sashimi fish for customers.
      • Corrective Action(s):
      • 1) Mop sinks are for mop water only. Do not dispose of mop water in sewer grate. Follow all City of Burnaby bylaws.
      • 2) Do not store raw meats next to any foods ready for consumption. Staff moved raw fish at time of inspection.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen squid thawed in stagnant water.
      • Corrective Action(s): Food must always be defrosted under cold running water or in the cooler overnight.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspaper observed in deep frying area.
      • Corrective Action(s): Do not use newspaper to line food contact surfaces as it cannot be adequately cleaned.
      • Violation Score: 9
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sashimi and other potentially hazardous ingredients in older sushi bar cooler measured approximately 9C
      • 2) Cut and prepared vegetables stored at room temperature.
      • Corrective Action(s):
      • 1) Move all potentially hazardous foods from this cooler to a working cooler. For dinner rush tonight ONLY, sashimi may be placed in this cooler for up to 2 hours. Food must be discarded at the end of the 2 hours and not returned to the working coolers. Use the under counter sushi coolers.
      • 2) Cut and prepared vegetables are considered potentially hazardous foods and must be refrigerated.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Back sanitizer bucket measured 0ppm chlorine.
      • Corrective Action(s): Sanitizer must measure 100-200ppm chlorine. Ensure new solution is made daily and changed out if cloudy. New solution made at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to wash sushi knives in front hand sink.
      • Corrective Action(s): Designate one of the two handsinks in the front as a hand sink and the other for equipment. Hand sinks are for handwashing only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pot of sauce was outside the facility, resting on top of a metal oil barrel.
      • Corrective Action(s): Food must not be stored or prepared outside.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Boxes of imitation crab meat stored at room temperature to thaw. Temperature of crab meat 4C.
      • Corrective Action(s):
      • Food must be thawed either:
      • a) in the cooler overnight
      • b) under cold running water
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open at time of inspection; no screen door in place.
      • Corrective Action(s): Operator stated that a screen door will be installed in near future. Door must be closed until screen door can be installed to prevent pest entry.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Gaskets on front under counter sushi coolers are broken.
      • Corrective Action(s): Replace gaskets to ensure temperature can be maintained.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Older sushi bar cooler measured 9C.
      • Corrective Action(s): Replace or repair cooler so that it is able to maintain 4C.
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Cooking utensils stored in a container on the floor underneath the prep cooler.
      • 2) Prep counter in kitchen had food / debris / dirt under working mat.
      • Corrective Action(s): Utensils and prep counter need to be washed and sanitized and maintained in a sanitary condition at all times. Do not store food equipment on the ground underneath sinks.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed em[ployees washing their hands with gloves on.
      • Corrective Action(s): Gloves are meant for single use only. Do not wash hands with gloves on. Follow best glove use practices. Reminder: clean hands are better than a dirty glove.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, dirt, debris and old mouse droppings found on / under counters and under and behind equipment.
      • Corrective Action(s): These areas need to be washed and sanitized. Follow your sanitation plan on a regular basis.
      • Violation Score: 9
  24. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution provided in spray bottles and buckets for wiping cloths @ > 200 ppm chlorine
      • Corrective Action(s): Ensure bleach solution used on food contact surfaces is 100 - 200 ppm chlorine.
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken stored near the stove at 30C. No time tracking records were availble for these products.
      • Corrective Action(s): Discard chicken. Do not store hot potentially hazardous foods below 60C. 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) Wiping cloths are not stored in sanitizer buckets, but on prep tables. These need to be stored in sanitizer solution to prevent the spread of bacteria.
      • 2) Rice scoops stored in standing water
      • Corrective Action(s): 1) Prepare 100ppm bleach solution bucket and store wiping cloths in them at all times.
      • 2) Rice scoops must be stored in ice water.
      • Date to be corrected: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food were stored on the floor such as fish sashimi and bowl of flour. All foods must be stored 6inches off the floor for good practice.
      • Corrective Action(s): Move food items off the floor and remind staff to store food off the floor. Date to be corrected: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cardboard used as liner for shelves and parts of the flooring
      • Corrective Action(s): Do not use cardboard as liners for shelves or for flooring. Remove the cardboard liners. 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 food safe level 1 certificates. Owner's certificate provided, but is not on site at time of inspection. At least one person on staff must have a valid food safe level 1 certificate.
      • Corrective Action(s): Provide receipt for course registration of food safe level 1 to district Environmental Health Officer. Date to be corrected: today
      • Violation Score: 1
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in left and right counter top coolers and back line cooler were above 4C. Internal temperatures of foods were:
      • - Raw salmon 14.9C; 12.6C (left countertop unit)
      • - Raw tuna 13.9C, Raw salmon 8.6C; Chopped raw tuna 8.9C; Smoked salmon 11C (right countertop unit)
      • - Raw prawns 8.8C, Tofu 11.3C, Cooked chicken 12.7C (inserts in line cooler)
      • - Portioned salad 12.9C (bottom of line cooler)
      • Corrective Action(s): - Potentially hazardous foods in coolers were discarded by staff.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Spill/food residue present on bottom shelf of True single door stainless cooler
      • - Spill/food residue present on top of 2 door freezer (used as food prep surface)
      • - Numerous soiled wiping cloths stored on cutting boards (food contact surfaces)
      • Corrective Action(s): - Clean and sanitized above noted areas.
      • - Store wiping cloths in sanitizer solution. Note: Sanitizer solution was present; however cloths were not stored in it.
      • [Correction date: today]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings noted under electrical panel.
      • Corrective Action(s): - Clear all items from the floor
      • - Clean up droppings and disinfect area with bleach solution
      • - Keep floor area clear.
      • - Retain the services of a Pest Control Technician to provide service for rodents.
      • [Correction date: 1-Aug-2019]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Soiled cardboard noted on floor in dishwashing area and lining shelf where pots are stored.
      • - Grime, dirt debris noted in the following areas:
      • - under 2 door freezer
      • - under dishwashing sink
      • - on floor around and between equipment
      • - Grates on ceiling in kitchen near cooking line have dust accumulation.
      • Corrective Action(s): - Remove all soiled cardboard. Do not use cardboard to line shelves or floor
      • - Remove all moveable items from the floor and thoroughly clean the entire floor paying particular attention to the hard to reach areas. Ensure areas behind equipment are cleaned and edges of floor adjacent to walls. Keep floor area clear to facilitate cleaning.
      • - Clean grates to remove dust accumulation.
      • [Correction date: 1-Aug-2019]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - The following coolers were not capable of maintaining potentially hazardous foods at 4C or colder
      • - Back line cooler (EFI) ambient temperature of 10.6C
      • - Left countertop sushi cooler 9.6C
      • - Right countertop sushi cooler 10.2C
      • - Gaps present in between doors of countertop unit and was identified on service report from refrigeration company.
      • - 2 door stainless freezer was at -5C
      • Corrective Action(s): - Repair coolers and do not use to store food until they can maintain a temperature of 4C or colder
      • - Repair doors to countertop units so that cold air is not escaping.
      • - Repair/adjust freezer so that it is capable of maintaining a temperature of -18C or colder.
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Thermometer not present in line cooler
      • Corrective Action(s): - Supply thermometer to line cooler. Ensure all coolers are equipped with accurate thermometers to monitor temperature of units.
      • [Correction date: 1-Aug-2019]
      • Violation Score: 1
  28. Follow-Up Inspection

    0 infractions

  29. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some foods were checked in the sliding door cooler: 7-9C (tofu, sauce in there since morning). Minimum air temperature measured at 5C (36 minutes).
      • Corrective Action(s): Moved food to another cooler operating at = or < 4C.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Foods in the sliding door cooler were 6-9C and minimum air temperature was 5C.
      • Corrective Action(s): Have the cooler looked and repaired so that foods can be maintained at or <4C.
      • Correction date: Feb 21, 2019.
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bottle of liquid was not labelled.
      • Corrective Action(s): Put a label on the bottle to identify the contents.
      • Violation Score: 9
  30. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliding door cooler: Multiple food checked for temperature to be between 6C-30C (raw chicken, cooked chicken, chopped yam, raw shrimp). Two bags of fish skin was at 8C and staff indicated that it was sitting in the cooler overnight. Cooked chicken (30C) and chopped yam (9C) were moved to a different cooler or freezer to keep them at lower than 4C and to make room in the cooler for air circulation. Staff indicated that the cooked chicken was made one hour ago. It appearred that there was too much food stored in the cooler causing food to be >4C. Staff was advised to prepare smaller batches of food for storage in this cooler. The air temperature was measured at 2.5C after re-organizing of food.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no chlorine detected in sanitizer container. A 100pm chlorine sanitizer made at time of inspection. Staff was advised to get test strips or use a measuring cup to achieve 100ppm of chlorine (2mL of bleach for every 1L of water).
      • Corrective Action(s):
      • Violation Score: 3
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken and fish were stored above ready to eat vegetables in sliding door cooler. Staff moved the raw food placed below the vegetable during inspection.
      • A bowl of ginger was found draining in a bowl on top of a low height container in front of the sink at the sushi preparation area without a cover. A cover was provided for the ginger.
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There was build-up of food debris and grease behind the dry foods storage unit. The dry foods bins appeared uncleaned and flour spill found around that area.
      • Corrective Action(s): Clean and sanizitize the floor around the dry foods area and also clean and sanitize the dry foods bins.
      • Date to be corrected by: Feb 15, 2019.
      • Violation Score: 3
  31. Follow-Up Inspection

    0 infractions

  32. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Potentially hazardous foods in the left countertop sushi display cooler were >4C. Internal temperature of food was as follows: Barbecued salmon skin 11.1C, Smoked salmon 12C, Toro 10.2C
      • Corrective Action(s): -Staff were directed to discard potentially hazardous food which was above 4C.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Left countertop sushi display cooler was not maintaining potentially hazardous foods at 4C or colder. Ambient temperature inside unit was 11.9C.
      • Corrective Action(s): -Repair cooler and do not use it until it is capable of maintaining potentially hazardous food at 4C or colder. [Correction date: 9-Aug-2018]
      • -Right countertop unit and undercounter cooler to be used in the interim.
      • *Manager has contacted Refrigeration Mechanic. Mechanic is scheduled to repair unit today. Manager will email service report/invoice once complete.
      • Violation Score: 9
  33. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Spills and soiled/soaked cardboard noted in front undercounter cooler. Food debris noted accumulating in cooler door seals.
      • -Numerous soiled/used wiping cloths noted on food prep surfaces which have no sanitizer residual present
      • Corrective Action(s): -Remove cardboard from cooler. Thoroughly clean interior of cooler to remove spills and food debris.
      • -Store in use wiping cloths in sanitizer solution. Soiled wiping cloths can provide conditions for microbial growth and can cause cross contamination when used without sanitizer. [Corrected]
      • [Correction date: 7-Aug-2018]
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish was being thawed at room temperature. This is an unacceptable practice. Food is to be thawed in cooler or under cold running water (or submerged in cold water with cold water replenished every 30min)
      • Corrective Action(s): -As fish was still <4C, staff were directed to transfer product to a cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Grease buildup noted on exhaust canopy vents.
      • -Soiled cardboard noted under pans under grill
      • -Dirt/debris noted on the floor.
      • -Curtains at entrance to kitchen visible soiled with food debris/grease
      • -Wall at entrance to the kitchen has splatter present. Drywall exposed.
      • Corrective Action(s): -Thoroughly clean areas noted above to remove any grease, dirt and food debris.
      • -Remove all moveable items from the floor to ensure floor is thorougly cleaned and keep floor area clear to facilitate cleaning.
      • -Repair any surfaces (ie. walls) that are no longer able to be properly cleaned. [Correction date: 7-Aug-2018]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Scoop for dry rice has duct tape present to hold it together. Item is not in good condition and duct tape cannot be washed and sanitized.
      • -One rice cooker (identified to Mgr) has section of plastic chipped off (on inside)
      • -Duct tape used to hold door together on left countertop display cooler
      • Corrective Action(s): -Discard any equipment/utensils which are not in good condition and capable of being properly washed and sanitized. Furthermore, damaged/chipped utensils pose a risk of physical contamination of food.
      • -Repair/replace door to cooler.
      • [Correction date: 7-Aug-2018]
      • Violation Score: 9
  34. Routine Inspection

    0 infractions