Hi Dozo Japanese Restaurant

702A 6th Ave, New Westminster · Restaurant

40 inspections

Follow-Up InspectionApr 22, 2026
0 infractions
Routine InspectionApr 15, 2026
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Rice paddles observed stored in still water.
  - Corrective Action(s): Rice paddles must be stored DRY or on ice.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rat infestation is present and evident. There is currently no pest control contract in place.
  - Corrective Action(s): CORRECTION ORDER ISSUED.
  - Operator MUST receive a visit by pest control before the end of the month, April 30, 2026. See correction order for specific requirements.
  - Violation Score: 15
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Rodent droppings observed in the following areas:
  - > Under both handsinks at the sushi prep area
  - > Under the sushi prep counter on the left-hand side of the prep coolers
  - > Under the dishwasher
  - > In the empty space beside the reach-in freezer across from dishwashing
  - > In the "employees only" room next to the customer washrooms
  - Corrective Action(s): Remove droppings. Clean and sanitize with BLEACH.
  - Date to be corrected by: April 21, 2026
  - Violation Score: 9
Follow-Up InspectionDec 30, 2025
0 infractions
Routine InspectionDec 18, 2025
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
  - Observation (CORRECTED DURING INSPECTION): Package of wasabi powder was chewed open with evidence of rodent activity.
  - Corrective Action(s): Operator discarded the package.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed in the following areas:
  - > Under the dishwasher/mop sink
  - > Under the shelving rack in the storage room
  - > Under the sushi counter
  - Corrective Action(s): Remove droppings. Sanitize the floors with bleach after cleaning.
  - Date to be corrected by: December 30
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Rodent nesting and harbouring materials found in the following areas:
  - > In the corner behind the old prep cooler under the sushi bar - cardboard and pieces of paper
  - > Under the dishwasher - chewed insulation material, fur, and dust/debris
  - Corrective Action(s): Remove nesting materials. These are conditions that would allow rodents to nest and breed.
  - Date to be corrected by: December 30
  - Violation Score: 9
Follow-Up InspectionSep 10, 2025
1 infraction
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
  - Observation: Permit fee for 2025-26 fiscal year has not yet been paid.
  - Corrective Action(s): $150.00 must be paid by the end of this week, September 12. 2025. Please see the instructions on the bottom of the demand letter for payment options.
  - Violation Score: 1
Routine InspectionAug 20, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Probed food items in the sushi prep cooler measured above 4C: cream cheese block (7.8C), tamago (7.9C) - both items were stored in the cooler overnight.
  - Corrective Action(s): Operator moved items to the reach in cooler as prep cooler was defrosting.
  - Do not store any potentially hazardous foods in the prep cooler until the tempeture reads 37F.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rat droppings and nesting site was observed under the sushi bar behind the old prep cooler that is not in use. More droppings were observed in the storage room with chest freezer.
  - There is also a gap in the ceiling above the chest freezer in the storage room.
  - Corrective Action(s): Remove the nesting site. Remove droppings. Clean these areas with BLEACH.
  - Patch the ceiling in the storage room.
  - Date to be corrected by: August 29, 2025.
  - Violation Score: 9
  - 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: Old ice machine is still on site.
  - Corrective Action(s): This machine must be removed off site by the end of this month as previously agreed.
  - Date to be corrected by: August 29, 2025
  - Violation Score: 3
Follow-Up InspectionApr 23, 2025
0 infractions
Routine InspectionApr 15, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the right-hand side display cooler had an internal temperature of 9.0C.
  - Corrective Action(s): Staff moved all stored foods in this cooler to another working cooler with ambient temperature of 4C or colder.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Rice scoops were stored in ambient temperature water.
  - Corrective Action(s): Operator emptied the container of water and added ice. Rice scoops must be stored in ice or kept dry to minimize bacterial or toxin growth.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed in the following areas:
  - > Behind the empty prep cooler under the sushi bar
  - > Next to the sink in the mens washroom
  - > Under the take-out bag trolly at the cashier counter leading to an entry point between the wall and the counter
  - > 1 dropping noted next to the upright cooler outside of the storage room
  - Corrective Action(s): Remove droppings, clean and sanitize these areas with a strong bleach solution.
  - Continue to monitor for entry points and seal immediately. Maintain a high level of sanitation, keep all stored foods pest proof and discard any items that may have come in contact with rodent activity.
  - Date to be corrected by: 1 week
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Entry point noted between the wall and the cashier counter, next to where the fire extinguisher is held.
  - Corrective Action(s): Seal this entry point. Consult with pest control technician.
  - Date to be corrected by: 1 week
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning for food debris and grease accumulation is required under the cook line and for the vent hood filters.
  - Corrective Action(s): Continue to clean and sanitize vent hood filters once a week. Must consider a deep clean of under the cook line in the upcoming months - to be completed by the end of summer.
  - Date to be corrected by: 1 week
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Right sushi display cooler had an ambient temperature of 10.1C at the time of inspection.
  - Corrective Action(s): Operator emptied the cooler at the time and restarted the unit. Do not store any potentially hazardous foods in this cooler until the internal thermometer has reached 4C or colder.
  - Call for maintenance if temperature does not drop down to 4C or colder by the end of the day.
  - Date to be corrected by: 1 week
  - Violation Score: 3
Follow-Up InspectionFeb 26, 2025
0 infractions
Follow-Up InspectionFeb 19, 2025
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Ceiling panels have not been replaced or repaired yet. There is still duct tape being used to keep them in place.
  - Corrective Action(s): CORRECTION ORDER ISSUED.
  - This is a REPEAT VIOLATION from the routine inspection dated October 1, 2024. At the time of follow-up on October 21, 2024, operator had agreed to address and repair the broken ceiling panels by the next routine inspection. The following routine inspection occured on January 29, 2025 where the ceiling panels had not been addressed yet.
  - Repair the panels. Duct tape is not a suitable material to use on any surface in a food establishment.
  - Date to be corrected by: February 26, 2025
  - Violation Score: 15
Routine InspectionJan 29, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not prepared for the kitchen and back of the house where there is active food prep.
  - Corrective Action(s): Operator prepared a 200ppm bleach solution. This must be made at the start of each day.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed in the following areas:
  - > Between the wall and the single door reach in cooler at the sushi bar
  - > Under the shelving rack and around the chest freezer in the storage room
  - > Beside the reach in cooler that is not in use
  - Corrective Action(s): Remove droppings. Clean and sanitize the floor in these areas with a strong bleach solution to remove scents and urine. Equipment and stored items must be pulled out and away from the walls to properly access.
  - Inspect for new entry points and seal immediately.
  - Date to be corrected by: 2 weeks - February 12, 2025
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Several areas throughout the facility where there are gaps in the ceiling. There are ceiling panels above the food prep area and cook line that are no longer affixed and were previously taped back together using duct tape. The duct tape has fallen off and ceiling panels are not in place.
  - Gaps in the ceiling were observed above the dishwashing area, food prep area, cook line, and the small storage room.
  - Corrective Action(s): Cover all large gaps. Small gaps may be sealed with material such as steel wool or foam sealant.
  - Date to be corrected by: 2 weeks - February 12, 2025
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning for food debris and grease accumulation is required in the following areas:
  - > Cook line vent hood filters and the exterior surfaces of the vent hood
  - > Under the cook line, under the tempura station
  - > Wood storage shelf under the serving window
  - Corrective Action(s): Clean and sanitize as per your sanitation plan. As discussed, vent hood filters must be removed for cleaning and sanitizing at least every 2 weeks. More frequent cleaning will mean there is less to clean each time.
  - Date to be corrected by: 2 weeks - February 12, 2025
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 2 door reach in freezer behind the dishwashing area does not fully close. The right door is not fully sealed causing significant ice build up inside the freezer.
  - Temperature inside is still maintained at -18C or lower.
  - Corrective Action(s): The gasket needs to be replaced. Replace the gasket and remove the excess ice build up inside the freezer.
  - Date to be corrected by: February 12, 2025
  - Violation Score: 3
  - 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: The following equipment are stored on site but not in use for various reasons:
  - > Ice machine - old
  - > Prep cooler behind the sushi bar - broken and unable to fit through the counter spaces to remove
  - > Prep cooler in the kitchen - broken and unable to fit through doorways to remove
  - > Standup cooler outside storage room - low on coolant
  - Corrective Action(s): Old and unused equipment that can be moved must be removed from the premises to reduce clutter and potential rodent harbour space.
  - Old equipment that cannot be removed from the premises for certain reasons must be converted into a different purpose for the facility such as dry storage.
  - Date to be corrected by: 2 weeks - February 12, 2025
  - Violation Score: 1
Follow-Up InspectionOct 21, 2024
0 infractions
Routine InspectionOct 1, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: The high temperature dishwasher is not reaching 71 degrees C, sanitizing step is inadequate. Ran the dishwasher cycle 4 times, highest temperature was 56 degrees C.
  - Corrective Action(s): Call a technician to fix the dishwasher so it reaches 71 degrees C and is able to properly sanitize dishes to prevent cross contamination resulting in the public getting sick.
  - Violation Score: 5
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
  - Observation: 1) There are 2 large holes under the dishwaser that are entrance points for pests. 2) Light fixtures in the dining area, sushi prep area, kitchen area, and dry storage area are broken. 3) There are 4 coolers that are not functional; 1 in the sushi prep area, 2 in the kitchen area, and 1 in the dry storage area. The ice machine is also broken. 4) The paper towel dispensers are broken in the kitchen area and in the womens washroom. 5) There are broken ceiling tiles that are hanging and a missing light cover in the kitchen area. 6) There are missing floor tiles throughout entire premise.
  - Corrective Action(s): 1) Seal all holes in the premise to prevent entry of pests. 2) Replace the burnt out lights. 3+4) Fix or replace all the non-functional equipment in the premise. 5+6) Replace the broken and missing ceiling tiles and light covers. Install new floor tiles where they are missing.
  - Violation Score: 5
  - 209 - Food not protected from contamination [s. 12(a)]
  - Observation: All the coolers had foods improperly stored, with raw foods such as chicken and fish, being stored above vegetables and ready to eat foods.
  - Corrective Action(s): This may cause cross contamination due to spillage of juices from raw foods. Store foods correctly inside the coolers; Ready to eat on top, vegetables below, and raw proteins below those.
  - Violation Score: 3
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) There was a frozen fish on the counter thawing, and another one thawing in the sink of the sushi prep area without any ice or running water, at 1C. 2) There was raw shrimp thawing on the counter, at 10C.
  - Corrective Action(s): 1) Thaw the fish inside the cooler until it reaches 4 degrees C, then thaw under running cold water or an ice bath. The operator moved the fish inside a cooler. 2) The operator claimed the shrimp have been thawing for over 6 hours and volunatiliry discarded them. Follow the same thawing protocol as other frozen foods.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: There is a large abundance of rat droppings under the dishwasher by the 2 holes in the wall. There are also mouse droppings under the cook station and the food prep cooler.
  - Corrective Action(s): 1) Clean the droppings from the mentioned areas, and scan the entire premise for droppings and clean those. After, sanitize these areas with 100-200 ppm bleach solution. Keep the premise clean so that you can scan for droppings and clean them up daily, instead of allowiong to accumulate. 2) Provide proof of pest control company contract and regular visits by sending the most recent reports to health inspectors email. Seal the mentioned entry points under the dishwasher and any others you may find. Make sure the pest control company does a full perimeter scan for any other entrance points and seal those too.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: There are 2 holes under the dishwasher with a large abundance of rat droppings, showing a possible entrance point. There are also mouse droppings under the cooking station and food prep table in the kitchen area. There are equipment that are not functional that have not been removed, making it harder to clean up droppings, and easier for pests to move around and spread infestation.
  - Corrective Action(s): Clean up all the droppings, and scan the entire perimeter for more droppings. Sanitize all areas that had droppings with 100-200 ppm bleach sanitizer. Remove or replace the broken equipment that is not being used so it is easier to find entrance points, easier for staff to spot droppings and clean them, and to prevent spread/movement,/infestation of pests. Set more traps by consult with your pest control company, and provide proof when done. Forward all inspection reports and remediation reports done by your pest control company to your health inspectors email.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: The entire dishwashing area, food prep area, and cooking area is unsanitary due to an abundance or food debris, filth, and dirt. The flooring around all equipment is discolored black with debris build up. There are rat droppings under the dishwasher and mouse droppings under the cooking station and food prep cooler. All the cooler and freezer handles are sticky, and the doors are covered in spilled sauces and food debris. The cooking station ventilation hood is covered with grease and dust that has accumulated so bad to the point where it has discolored from stainless steel to yellow-brown. There is a massive amount of grease and food debris build up under the cooking station. Remove broken cooler from dry storage area and declutter the unnecessary iteems.
  - Corrective Action(s): Thoroughly clean the mentioned areas. Clean and remove all droppings. Remove any equipment, items, and food debris that you do not need for day to day operation of the premise to make it easier for staff to clean and distinguish droppings from dirt. Sanitize the entire premise with 100-200 bleach sanitizer, especially where there were droppings and food contact surfaces. Print out, and have readily available at the premise, your sanititation plan. Review the sanitation plan and stick to a cleaning schedule to avoid build up. Clean the outer parts of the food ventilation hood, and hire a professional company to service the vents. Declutter the dry storage area to make it easier to clean.
  - Violation Score: 15
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Operator was not able to provide proof of Foodsafe Level 1 certificate.
  - Corrective Action(s): Provide proof via email or in person during follow up inspection. Renew or complete the course again if necessary. This should also help ensure better sanitation standards are met.
  - Violation Score: 1
Follow-Up InspectionNov 3, 2022
0 infractions
Routine InspectionOct 25, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): There was no bleach solution prepared at the time of the inspection.
  - Corrective Action(s): Prepare a 1 tsp per liter bleach solution for the sushi bar and kitchen.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): No paper towels available at the kitchen hand washing sink.
  - Corrective Action(s): Ensure that all sinks are supplied with soap and paper towels at all times.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning needed in the following areas:
  - -In the storage room across from the dish pit to remove mouse droppings.
  - -The kitchen vent hood
  - Underneath and around the fryers.
  - -Kitchen shelving to remove grease buildup
  - Corrective Action(s): 1 week
  - Violation Score: 15
Follow-Up InspectionJun 8, 2022
0 infractions
Routine InspectionJun 1, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Right hand sushi display cooler had an ambient temperature of 12 C. Smoked salmon was probed and had an internal temperature of 11 C and was discarded.
  - Corrective Action(s): All food removed from this cooler during the inspection.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings found on the floor in the following areas:
  - -Around the dishwasher
  - -Along some of the walls in the kitchen.
  - -Underneath equipment in the kitchen.
  - A dead mouse was found in a sticky trap underneath the dishwasher.
  - Corrective Action(s): Clean the floor in the entire kitchen and storage areas within one week. The operator stated that a pest control company was on site yesterday. Provide the pest control report as soon as possible.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: A hole in the wall was noticed to the left of the prep cooler in the kitchen.
  - Corrective Action(s): Seal the hole in the wall within two weeks to prevent the entry of rodents into the walls. Also, check for any more entry points and ensure that they are sealed.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning required behind the grill, underneath equipment, underneath the dishwasher, and in the storage room.
  - Corrective Action(s): 1 week.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Right hand sushi prep cooler needs an adjustment or repair so that it can maintain food at or below 4 C.
  - Corrective Action(s): 1 week.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Replace the light cover for the light near the dishwasher.
  - Corrective Action(s): 2 weeks.
  - Violation Score: 1
Follow-Up InspectionNov 3, 2021
0 infractions
Follow-Up InspectionOct 28, 2021
0 infractions
Follow-Up InspectionOct 27, 2021
0 infractions
Follow-Up InspectionOct 19, 2021
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): No hand soap provided at handsink in the kitchen at time of inspection.
  - Corrective Action(s): Handsinks must be supplied with liquid soap and paper towel at all times. Review best handwashing practices with employees.
  - Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings noted in room off of dishwashing area, in the front storage room and under the storage rack across from the dishwasher.
  - Corrective Action(s): These areas need to be cleaned and sanitized. Continue to monitor premise for pests. Provide pest control company reports to EHO for review.
  - Violation Score: 15
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Holes noted in walls around the dishwasher, hallway and the front storage area. Empty drinking bottles / cans stored in hallway.
  - Corrective Action(s): To prevent the entrance and harbourage of pests, these areas and other potential entrance points need to be sealed with steel wool and other acceptable materials. Note: cardboard is not an acceptable material as mice will eat their way through. Remove empty bottles and cans from the hallway as they may attract pests.
  - Violation Score: 15
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food and other debris noted on walls and containers around tempura area. Food debris noted on walls in small room off the dishwashing area.
  - Corrective Action(s): These areas need to be cleaned. Follow your sanitation plan.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Hot water handle broken off the tap at the 2-compartment sink.
  - Corrective Action(s): Replace hot water handle. Equipment must be in good working order at all times.
  - Violation Score: 9
Follow-Up InspectionSep 29, 2021
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Droppings noted behind empty bottles and cans stored in the hallways.
  - Droppings noted behinf chest freezer and under coolers in front storage areas.
  - Droppings noted in back storage area off of the dishwashing area.
  - Corrective Action(s): 1) These areas need to be cleaned, sanitized and monitored regularly for droppings.
  - 2) Do not store empty bottles and cans on-site as they may attract pests.
  - 3) Keep the back door tightly shut at all times.
  - 4) Seal the holes in the walls in the hallway and dishwashing area.
  - Note: Orkin Pest Control services provided and will be on-site this weekend.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris and grease noted along side of cookline equipment and doors of upright coolers. Food debris also noted under coolers and wall behind tempura prep area. Food debris noted on storage containers under tempura prep area.
  - Corrective Action(s): These areas need to be cleaned. Follow your sanitiation plan.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: No hot water handle provided at 2-compartment sink.
  - Corrective Action(s): Fix / replace the hot water handle. Sinks must be supplied with running hot and cold water at all times.
  - Violation Score: 3
Routine InspectionSep 22, 2021
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Dead mouse found in a trap underneath the dishwasher. Mouse droppings found along the wall and on the first shelf in storage areas in the kitchen.
  - Corrective Action(s): Contract the services of a professional pest control company and provide the report within one week.
  - Violation Score: 15
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: 1) Hole in the wall was noticed near the dishwasher and was discussed with the owner.
  - 2) Foods such as sugar were kept in open bags on the bottom shelf, which could potentially lead contamination.
  - Corrective Action(s): 1) To prevent the harbourage of pests, seal all holes in the wall or other entry points. Steel wool or an acceptable alternative may be used.
  - 2) Ensure that all foods are kept in sealed, pest proof containers with tight, fitted lids within one week.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease and food debris buildup found in the following areas:
  - -Underneath the cook line.
  - -On the bottom shelf in food storage areas.
  - -Underneath coolers and freezers.
  - Droppings also found along the walls and on the bottom shelf of food storage areas.
  - Corrective Action(s): Clean within one week.
  - Violation Score: 15
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1) Hot water handle is broken at the 2-compartment sink.
  - 2) Provide a soap dispenser for the hand washing sink.
  - Corrective Action(s): Correct within one week.
  - Violation Score: 9
Routine InspectionFeb 28, 2020
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Bowls of tofu (for miso soup) were stored in stand up cooler that was operating at 9-11 degrees Celsius.
  - Corrective Action(s): Tofu must be stored at 4 degrees Celsius or less. The cooler in question is located near the entrance of the side storage room, and was identified in the previous inspection of incapable of maintaining foods at 4 degrees Celsius or less and operator had committed to try to replace. However, the operator currently cannot afford to repair or replace this cooler. Instructed operator to transfer the tofu to a different cooler. The cooler in question was also used to store whole heads of cabbage and low hazard sauces - no concerns noted regarding these items stored in this cooler. At this time, cold holding capacity for potentially hazardous foods is adequate. The cooler in question shall only be used to store whole produce and non-potentially hazardous foods.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Used tofu container was stored away without proper washing and sanitizing.
  - Corrective Action(s): Used food utensils shall be cleaned and sanitized before putting away in storage. Instructed staff to take the container to the dishwashing area.
  - Violation Score: 5
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation: Observed some staff touching their faces in between food handling.
  - Corrective Action(s): Food handlers shall keep their hands clean to avoid contaminating food. Staff shall wash their hands with soap and warm water after touching their face or hair, and any other activity where hands can become dirty. Operator agreed to discuss proper personal hygiene with all staff.
  - Date to be corrected: February 28, 2020
  - Violation Score: 3
Follow-Up InspectionNov 27, 2019
0 infractions
Routine InspectionNov 19, 2019
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): In-use wiping cloths for the sushi bar and servery were not stored in sanitzer in between uses.
  - Corrective Action(s): In-use wiping cloths need to be stored in bleach sanitizer in between uses to prevent bacteria from growing on them. Instructed operator to provide buckets of sanitizer (2 tbsp bleach per 1 gallon of water) for the sushi bar and servery at time of inspection. In-use wiping cloths on the cook line were stored in bleach sanitizer that had a concentration of 200ppm.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen staff observed washing utensils in kitchen handsink and without detergent.
  - Corrective Action(s): Handwashing sinks are for handwashing only. All utensils shall be washed and sanitized in the dishwashing area. Utensils shall be cleaned with detergent and sanitized with bleach or washed and sanitized in the high temperature dishwasher. Discussed with operator and staff at time of inspection.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Observed kitchen staff wear the same pair of single-use/disposable gloves for several tasks (including food preparation, cooking and cleaning) without changing gloves and handwashing in between tasks.
  - Corrective Action(s): Single-use/disposable gloves shall be discarded after each task and hands shall be properly washed before putting on a new pair of gloves. Improper use of gloves and/or lack of handwashing can lead to contamination of food and food contact surfaces. Discussed with operator and staff at time of inspection. Staff changed their gloves at time of inspection.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Excessive grease build up on exhaust hood.
  - Corrective Action(s): Exhaust hood had an excessive amount of grease accumulation, especially above the deep fryers. The grease had accumulated to the point where it was started to drip back down onto the cook area. The service sticker indicated the system was last professionally cleaned on September 5, 2018 and was due for another cleaning on March 5, 2019. This violation was noted in the previous routine inspection and noted that the system was due for a cleaning on March 5, 2019. Operator confirmed that the last cleaning was likely September 2018. Exhaust hood must be cleaned regularly too prevent grease accumulation which in turn prevents contamination of food, prevents attracting pests, and prevents fire hazards. Arrange for the exhaust hood to be cleaned immediately. Correction order issued.
  - Date to be corrected: November 26, 2019.
  - Violation Score: 15
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Drinks coolers in the sushi bar and side storage room were both at 10 degrees Celsius or higher.
  - 2. Replacement of damaged rubber seal on middle door of preparation cooler is outstanding.
  - Corrective Action(s): 1. Coolers shall be capable of maintaining foods at 4 degrees Celsius or less. The cooler in the sushi bar contained bottled/canned drinks but also 3 jugs of prepared mayonnaise. Mayonnaise was discarded as it must be kept at 4 degrees Celsius or less. The malfunctioning cooler in the side storage room was only be used to stored soy sauces. Service or repair both coolers immediately.
  - Date to be corrected: Nov 21, 2019
  - 2. Damaged rubber seal on cooler door shall be replaced to prevent loss of cold air.
  - Date to be corrected: December 20, 2019
  - Violation Score: 9
Follow-Up InspectionJul 19, 2019
0 infractions
Routine InspectionJul 4, 2019
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): Containers of sanitizer for in-use wiping cloths were placed on the floor and were not within accessible reach of food handlers.
  - Corrective Action(s): The containers of sanitizer for in-use wiping cloths in the kitchen and front servery (by cash register) were not placed on the counter so that they are within easy reach of food handlers. Instructed staff to make room for the containers on the work counters and to use containers that are appropriately sized to allow for the cloths to be fully submerged in the sanitizer.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Staff were using hand sinks for purposes other than hand washing.
  - Corrective Action(s): Staff were observed washing utensils in the sushi bar hand sink and the kitchen hand sink was found to have utensils sitting in it. Hand sinks are for hand washing only and shall not be used for any other purpose. Instructed staff to correct both issues at time of inspection.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease build up on the floor behind the deep fryers.
  - Corrective Action(s): The premise shall be maintained in a sanitary manner and avoid accumulations of grease which can attract pests and/or increase the risk of fires. Clean up the grease on the wall and floor behind the deep fryers. The exhaust hood is overdue for a professional cleaning - next cleaning date was March 2019 as per service sticker on exhaust hood. Have the exhaust hood professionally cleaned and repeat the cleaning 2-3 times per year.
  - Date to be corrected: July 18, 2019
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Faucet for kitchen hand sink is loose.
  - 2. Rubber seal for the middle door of the kitchen preparation cooler is damaged and falling apart.
  - Corrective Action(s): 1. Fix the faucet so that it is securely installed to allow for staff to properly and more easily wash their hands.
  - Date to be corrected: July 18, 2019
  - 2. Replace the rubber seal on the door of the kitchen preparation cooler to help maintain temperatures of 4 degrees Celsius or less in the cooler. A damaged door seal can lead to the loss of cold air inside the cooler. At time of inspection the air temperature inside the cooler was between 4-7 degrees Celsius.
  - Date to be corrected: August 4, 2019
  - Violation Score: 3
Follow-Up InspectionFeb 27, 2019
0 infractions
Routine InspectionFeb 25, 2019
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Small stand up cooler in side storage room was 9 degrees Celsius.
  - Corrective Action(s): Coolers shall be capable of maintaining foods at 4 degrees Celsius or less. Instructed operator to transfer foods to another cooler, and adjust thermostat or service the stand up cooler to ensure it is capable of maintaining foods at the correct temperature.
  - Date to be corrected: February 27, 2019
  - Violation Score: 5
  - 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): In use wiping cloths not stored in sanitizer.
  - Corrective Action(s): In use wiping cloths shall be stored in a bucket of sanitizer in between uses to prevent the growth of bacteria. Also instructed operator to place the buckets of bleach and water in areas where they can be easily accessed by staff, such as on counters near food preparation areas rather than the floor. Operator corrected a time of inspection - bleach solution had a chlorine concentration of 200ppm..
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Paper towels holders/dispensers not provided in sushi bar area.
  - Corrective Action(s): Paper towel holders/dispensers shall be provided for paper towel rolls in sushi bar.
  - Date to be corrected: February 27, 2019
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Faucet for double sink missing handle for hot water control.
  - 2. Some light bulbs in the light fixtures in sushi bar area cannot be replaced.
  - Corrective Action(s): 1. Re-install the missing hot water control so staff can easily turn on the water for cleaning purposes. Currently a pair of pliers must be used to turn the hot water on and off. Hot water availability was verified.
  - Date to be corrected: March 4, 2019
  - 2. Some of the light bulbs for the light fixture cannot be replaced as the glass piece covering the bulb can no longer be removed. Of the two fixtures five out of the eight lights are working and lighting in the sushi bar is satisfactory, Discussed with operator about replacing the light fixtures to provide more adequate lighting. Adequate lighting is necessary to help staff ensure the sushi bar is kept clean, especially when the counter tops and shelving are black/dark-colored. Operator commited to replacing light fixtures within 4 months.
  - Date to be corrected: June 30, 2019
  - Violation Score: 3
Follow-Up InspectionNov 6, 2018
0 infractions
Follow-Up InspectionOct 31, 2018
1 infraction
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): Bucket of sanitizer for in-use wiping cloths was absent in the sushi bar.
  - Corrective Action(s): In-use wiping cloths must be stored in a bucket of sanitizer. Instructed staff to prepare a bucket of bleach and water (1 teaspoon per 4 litres of water).
  - Violation Score: 5
Routine InspectionOct 26, 2018
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): Bucket of sanitizer for in-use wiping cloths was absent in the kitchen and the bucket for the sushi bar did not have an adequate sanitizer concentration and was not used to store in-use wiping cloths.
  - Corrective Action(s): In-use wiping clothsmust be stored in a bucket of sanitizer when not being used. Storing the wiping cloths in the sanitizer will prevent bacteria from growing on the cloths. When using bleach as the sanitizer, make sure to mix 1 teaspoon of bleach for every 4 litres of water. The bucket of bleach sanitizer must be changed after the lunch rush and dinner rush. Instructed staff to correct these deficiencies at time of inspection.
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: 1. Faucet handle in men's washroom is damaged.
  - 2. Wall-mounted soap dispenser for kitchen hand sink is damaged.
  - 3. Kitchen hand sink was found to be obstructed.
  - Corrective Action(s): 1. The faucet handle in the men's washroom must be repaired to assist in proper hand washing. Placiing a sign above the sink warning people to use the faucet gently is not acceptable nor is it an alternative to a proper repair.
  - Date of correction: October 29, 2018
  - 2. Wall-mounted soap dispenser for the kitchen hand sink does not dispense soap properly. Dispensing button must be pushed hard and at an awkward angle in order for soap to be dispensed. Repair the dispenser or repace it with one that works properly, to allow for proper hand washing.
  - Date of correction: October 26, 2018
  - 3. A used fry-pan and pot scrubber were found in the kitchen hand sink at time of inspection. A pair of green dishwashing gloves were also draped over the rim of the sink. Hand sinks are for hand washing only and shall not be used for any other purpose. Using the hand sink for other purposes prevents hand washing. Remove all items from the hand sink immediately.
  - Date of correction: October 26, 2018
  - Violation Score: 15
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Food handlers not washing hands with liquid soap.
  - Corrective Action(s): Food handlers must wash hands with liquid soap and water to ensure hands are washed properly. Kitchen food handlers were washing hands without soap because the soap dispenser was not working.
  - Date to be corrected: October 26, 2018
  - Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Found newspaper lining the work surface of the table beside the deep fryer.
  - Corrective Action(s): Newspaper is not an acceptable material to use on food contact surfaces as it can contaminate work surfaces and food. Remove all newspaper from the kitchen.
  - Date to be corrected: October 26, 2018
  - Violation Score:
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Kitchen light fixture missing light cover.
  - 2. One of the sushi bar light fixtures is not working.
  - Corrective Action(s): 1. Provide a light cover for the kitchen light fixture.
  - Date to be corrected: October 29, 2018
  - 2. Repair or replace the light fixture in the sushi bar to ensure adequate light is provided for this food preparation area.
  - Date to be corrected: October 29, 2018
  - Violation Score: 3
Follow-Up InspectionJun 15, 2018
0 infractions
Routine InspectionJun 14, 2018
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooked meat left out at room tempeature.
  - Corrective Action(s): Cooked chicken was left out a room temperature. Operator indicated the cooked chicken was prepared for the lunch rush. Discussed with operator that cooked foods shall not be stored at room temperature for more than 2 hours. When the lunch rush is over, any foods that were left out at room temperature for less than 2 hours shall be placed in a cooler. If foods have been left out for more than 2 hours, they shall be discarded. Operator corrected at time of inspection.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Shelves were lined with tin foil and grease and filth had accumulated on the tin foil.
  - Corrective Action(s): Remove all tin foil and do not use this material to line the shelves. Thoroughly clean and sanitize all areas that were covered by tin foil.
  - Date to be corrected: June 15, 2018
  - Violation Score: 5
  - 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rags not stored in bleach and water solution.
  - Corrective Action(s): Wiping rags shall be stored in a bucket of bleach and water (1 oz bleach per 4 litres of water). Place at least one bucket of bleach and water at each work station.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Hand sinks in the kitchen and sushi bar used for washing utensils and garbage. Hand sinks are for hand washing only and shall not have anything placed within it as this could prevent proper hand washing.
  - Corrective Action(s):
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Observed employees not chanigng single-use gloves reguarly, and washing their hands while wearing used gloves. After each task, gloves must be discarded, hands properly washed and a pair of new gloves obtained. Remove the detergent and paper towels from the kichcen sink.
  - Corrective Action(s):
  - Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): Newspaper found lining bottom of small chest freezer and stop top shelf.
  - Corrective Action(s): Remove and discard all newspaper as it is not a suitable material for use on food storage and preparation surfaces.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Rubber door seals on coolers are broken due to wear and tear.
  - Corrective Action(s): Replace damaged door seals on the main preparation cooler and the stand up Coca-Cola cooler.
  - Date to be corrected: July 14, 2018
  - Violation Score: 3
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation (CORRECTED DURING INSPECTION): Observed employee tasting the food they were mixing (i.e. no-cook vegetable dish) using gloved hands, and proceeded to continue mixing the food with their hands afterwards. Always use a utensil to taste test food instead of hands.
  - Corrective Action(s):
  - Violation Score: 3
Routine InspectionFeb 27, 2018
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): 1. Observed rice scoops being stored in water at room temperature
  - 2. Observed utensils in the kitchen to scrape food debris off of flat grill duct tape to hold the scraping blade.
  - Corrective Action(s): Required operator to:
  - 1. Have rice scoops stored in ice water bath when not being used
  - 2. Discard the noted scraper and replace them with new ones.
  - Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Observed frozen shrimp being thawed at room temperature beside white freezer
  - Corrective Action(s): Required operator to follow proper thawing procedures:
  - 1. In cooler at 4 C
  - 2. Under cold running water
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: 1. In the corner of small storage area on the left of the hallway to the washroom, bottom of the wall is now exposed
  - 2. Freezer in the back end of the kitchen had duct tape to hold handle in place
  - 3. White freezer at the front of the kitchen missing door handle
  - Corrective Action(s): 1. Required operator to make appropriate fix to ensure that all parts of the wall are covered properly
  - 2. and 3. Remove duct tape of the noted freezer and have proper handle installed
  - Date to be corrected by: Mar.27.2018
  - Violation Score: 3
Follow-Up InspectionNov 1, 2017
0 infractions
Routine InspectionOct 24, 2017
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Ready to eat tempura stored at room temperature in excess of 2 hours.
  - Corrective Action(s): Observed a large batch of ready to eat vegetable and shrimp tempura sitting beside the deepfryer at room temperature. Cooked foods must be kept at 60 degrees Celsius or more. If stored at room temperature, all unserved tempura must be discarded after 2 hours. Cook discarded the tempura onsite.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Rice paddle stored in a cup of room temperature water.
  - Corrective Action(s): Rice paddles that are in use need to be stored in a container of ice and water when not being used to scoop rice. Once the ice has completely melted, the rice paddle and cup need to be replaced with a clean set with ice and water.
  - Waitress corrected at time of inspection.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: 1. Paper towel holder/dispenser not available at hand sink at far end of sushi bar.
  - 2. Dishes/utensils were found in kitchen hand sink.
  - Corrective Action(s): 1. Provide a paper towel holder/dispenser for the hand sink at the far end of the sushi bar.
  - Date to be corrected: 3 days.
  - 2. Do not use hand sinks for any other purpose other than hand washing. Kitchen staff removed items from hand sink.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff not washing hands with soap and warm water, and are re-using disposable gloves.
  - Corrective Action(s): All food handlers must wash hands after completing each task, using warm water and liquid soap. If disposable gloves are used, gloves need to be discarded after each task, and food handlers must wash hands with warm water and liquid soap before putting on a new pair of gloves. This violation was observed in the previous routine inspection. Owner and managers must review proper hand washing and proper use of disposable gloves with all food handlers. At time of inspection, cook who was attempting to re-use disposable gloves, removed and discarded the gloves.
  - Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Shrimp was found thawing at room temperature.
  - Corrective Action(s): Do not thaw frozen foods at room temperature. Thaw in a cooler, under cold running water (with food sealed in plastic bag/packaging) or in microwave. Shrimp was still below 4 degrees Celsius. Cook placed the thawing shrimp in a cooler.
  - Violation Score: 1
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Fruit flies observed in kitchen.
  - Corrective Action(s): Make sure all areas of the kithen are cleaned regularly. Use fly traps to help control flies.
  - Date to be corrected: 3 days.
  - Violation Score: 3
Follow-Up InspectionJul 10, 2017
0 infractions
Routine InspectionJul 6, 2017
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Bottom of small cooler in dry storage area is filthy.
  - Corrective Action(s): Bottom of coolers need to kept clean and free of food debris. Clean the small cooler in the dry storage room.
  - Date to be corrected: Today.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: 1. Kitchen hand sink was blocked due to raw meat thawing inside.
  - 2. Cold water faucet control for kitchen hand sink is loose.
  - Corrective Action(s): 1. Do not block or obstruct access to hand sinks. Hand sinks and the area around it must be kept clear to allow staff to wash their hands. Staff corrected at time of inspection.
  - 2. Cold water faucet control requires repair to allow for availability of cold-running water.
  - Date to be corrected: Today.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff not washing hands with soap and water, and are re-using disposable gloves.
  - Corrective Action(s): Staff must wash hands with liquid soap and water, and if disposable gloves are used they shall be discarded after each use.
  - Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Raw meat found thawing in hand sink without cold running water.
  - Corrective Action(s): Foods must be thawed under cold-running water, in the refrigerator or in the microwave. Raw meat was still below 4 degrees C. Staff removed the thawing meat from the sink and put it in the refrigerator.
  - Violation Score: 1
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1. Drapes in doorways are filthy.
  - 2. Floor under stove/grill area is filthy and oily.
  - Corrective Action(s): 1. Drapes must be kept clean to prevent cross contamination. Remove and clean the drapes or do not use them entirely.
  - Date to be corrected: Today.
  - 2. Floor under stove/grill area must be kept clean to prevent attracting pests and posing as a fire hazard.
  - Date to be corrected: July 10, 2017
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Light fixtures in kitchen have broken or missing light covers.
  - Corrective Action(s): Replace all missing or broken light covers.
  - Date to be corrected: July 10, 2017
  - Violation Score: 1