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Hiro Sushi

102A - 3701 Hastings St, Burnaby · Restaurant

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the kitchen prep cooler had food (tempura/cut vegetables) with internal temperature ranging in between 7~9'C. The ambient air temperature was measured at 7.2'C. Food was placed in the unit less than 2 hours prior to the inspection. Temperature knob was adjusted at this time.
      • Corrective Action(s): Ensure to monitor the temperature. All cold potentially hazardous food stored above 4'C for more than 2 hours must be discarded.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of oil and grease build-up observed on floors underneath, sides of and behind cooking equipment.
      • Corrective Action(s): Remove all oil and grease build-up in these areas and notify the health inspector when completed. [CORRECT BY: Friday, Feb 6, 2026]
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Surface sanitizers (sushi bar/kitchen) were prepared at the beginning of the inspection. Staff was advised to use the solution to have all prep surfaces sanitized at this time.
      • 2) Low temperature dishwasher not achieving the minimum level of chlorine at the plate level after final rinse. Sanitizer connected to the machine had concentration measured at 200ppm.
      • Corrective Action(s): Ensure to prepare 200ppm chlorine solution and use to the solution to sanitize all prep surfaces prior to initiating any food prep in the morning.
      • Do not use the dishwasher. Operator is to obtain a new sanitizer bottle within the next hour and contact the health inspector to notify. Facility must use take-out containers/serveware for dine-in customers for now.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floor of the dry storage room. Food stored in pest proof containers. Professional pest control company contracted.
      • Corrective Action(s): Ensure to remove all droppings and sanitize affected areas on a daily basis.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler had ambient air temperature measured at 9.6'C. As per the operator, the temperature was monitored during the daily check and was at 40'F(4.4'C). This was less than 2 hours prior to the inspection. Temperature was adjusted to 4'C at this time. Confirmed with a probe thermometer.
      • Corrective Action(s): Ensure that any cold potentially hazardous food that are left in the danger zone (>4'C to <60'C) for more than 2 hours are discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Miso soup bowls (reusable and single use), filled with green onions and cut tofu were stacked on top of another in the glass sliding door cooler.
      • 2) Two frozen fish stored in a chest freezer without any cover or protection.
      • Corrective Action(s): Stop this practice immediately. If to have the bowls pre-filled, ensure to have the bowls on a tray, and covered with saran wrap before placing another layer on top. Do not place bowls directly above food.
      • Ensure all food are properly stored in food grade containers to protect the from contamination.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris, oil and grease build-up observed from the floors underneath, behind and on the sides of the cooking equipment, as well as below grill.
      • Corrective Action(s): Ensure to have all above areas cleaned.
      • 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 (CORRECTED DURING INSPECTION): Bleach sanitizer was not prepared for the back of house at start of inspection. Staff prepared the solution after the inspector arrived. In-use wiping cloths were not kept submerged in solution. Surface sanitizer for front of house measured below 100ppm chlorine.
      • Corrective Action(s): Bleach solution must be prepared at the START of the day - keep all wiping cloths IN the solution at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink was obstructed at start of inspection. Noodles and broccoli in a strainer was stored inside the basin, a pot of skewered raw prawns was stored on top of the basin. There was no soap inside the soap dispenser.
      • Corrective Action(s): All handwash stations must be fully supplied and free of obstructions at ALL TIMES with soap and paper towels - do NOT store anything inside or on top of the sink.
      • Continued violations may result in further progressive enforcement such as ticketing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered foods observed in coolers (walk-in cooler, prep cooler, 2 door cooler)
      • Corrective Action(s): This is a repeat violation. ALL FOODS must be covered to protect from contamination. Use plastic wrap to cover if there is no lid. Loosely cover for foods that are cooling down.
      • Date to be corrected by: August 21, 2024
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed 3 bags of frozen meat thawing at room temperature next to the dishwasher. Surface temperature of meats measured to be 8C. Operator informed they were taken out from the freezer at 11:30am, time of observance was 12:15pm.
      • Corrective Action(s): Do NOT thaw frozen foods at room temperature. Discussed proper thawing methods with operator.
      • Staff moved all 3 bags to the walk-in cooler.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 live catch was found on a glue board under the hot water broiler.
      • Corrective Action(s): Staff removed the live catch. All pest control devices and traps must be monitored DAILY.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Several holes and crevices were identified in the ceiling and walls throughout the facility - operator is already aware of the ceiling holes in the kitchen. More crevices were identified in the ceiling above the dry storage corner near the dining room area.
      • Corrective Action(s): Seal all holes and crevices. This building is old and has structural deficits - it is a responsibility to ensure the building is pest proofed by preventing entry.
      • Date to be corrected by: August 21, 2024
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning for grease accumulation, food debris and rodent droppings is required throughout the facility:
      • 1) Vent hood filters
      • 2) Under the cook line, under the dry storage cabinet and prep cooler
      • 3) Under the handsink and dishwashing area - especially under the dishwasher next to the grease trap
      • 4) Behind and next to the dishwasher booster
      • 5) Between the 2 door cooler and chest freezer
      • 6) In the corner between the chest freezer and rice cookers
      • 7) Under the storage rack across from the walk-in cooler
      • 8) Under the ice machine and hot water broiler
      • 9) Dry storage corner in the carpeted areas - focus attention to the ceiling. Rodent droppings are getting caught in the cobwebs hanging from the ceiling.
      • Corrective Action(s): Deep cleaning is required
      • > All items that are stored on the ground in the kitchen must be pulled away from the walls to properly clean behind.
      • > Remove all rodent droppings, accumulated grease, food debris and cobwebs
      • Carpet cleaning service for the front of house is happening on August 13.
      • Date to be corrected by: August 21, 2024
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Leftover acidified sushi rice is being stored in the cooler for use the next day. Staff informed it is reheated and used again as sushi rice.
      • Corrective Action(s): Discussed with staff: acidified sushi rice cannot be reused. Any leftovers at the end of the day must be discarded.
      • Provided a copy of BCCDC Sushi Safety handout.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser for handsink in the kitchen was empty.
      • Corrective Action(s): Staff refilled dispenser at time of inspection. All handwashing stations must be fully supplied at all times with liquid soap, paper towels and trash bin nearby.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observed stored foods in coolers not covered, mainly fried tempura stored in the prep cooler, reach in cooler and walk-in cooler.
      • 2) Rice scoop in the kitchen was stored in room temperature water.
      • Corrective Action(s): 1) All stored foods must be covered and protected from contamination. Even foods that are cooling down should be loosely covered.
      • 2) Store rice scoops on ice OR keep dry. Do not store scoops in warm or hot water.
      • Date to be corrected by: March 4, 2024.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted around snap traps placed around the service line across from walk-in cooler.
      • Corrective Action(s): Remove droppings, sanitize the area with bleach solution. Monitor snap traps for activity.
      • Date to be corrected by: March 4, 2024.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Vent hood filters - significant grease buildup.
      • > Under the cook line - grease pooling under equipment, mainly deep fryer.
      • Corrective Action(s): Clean and sanitize the facility as per your sanitation plan. Remove grease accumulation.
      • > Vent hood filters should be cleaned and sanitized at least once a week.
      • Date to be corrected by: March 4, 2024.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Handle of spoon noted to be in contact with seafood product in countertop sushi cooler.
      • Corrective Action(s): - Ensure handles of utensils used to dispense products are not in contact with food products.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings present on floor adjacent to chest freezer in storage room (where hot water tank is located). Appears to be limited to this area and may be from past issues.
      • Corrective Action(s): - Clean up droppings and disinfect area. Monitor for any further rodent activity. Ensure any additional droppings noted are cleaned up promptly and the affected area disinfected. Notify pest control technician if any further rodent activity is noted in this area so that additional control measures (eg. pest proofing, additional traps) can be applied in this area.
      • - Ensure this area is kept organized and free from clutter so as not to create any harbourage areas.
      • To be corrected by: 05-Jul-2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease accumulation noted on floor under 2 compartment sink in kitchen and on leg to 2 compartment sink
      • Corrective Action(s): - Scrub area to remove grease. To be corrected by: 05-Jul-2023
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Hole present in lower portion of wall behind 2 compartment sink in kitchen
      • Corrective Action(s): - Repair wall so that hole is no longer present and surface is smooth, impervious and washable. To be corrected by: 26-Jul-2023
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - No thermometer present in countertop sushi cooler
      • - Thermometer present in 3 door undercounter cooler (in sushi prep area) was not displaying temperature accurately
      • Corrective Action(s): - Supply thermometer to countertop sushi cooler and replace thermometer in 3 door under counter cooler. To be corrected by: 05-Jul-2023
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: Low temperature dishwasher did not have any detectable chlorine. Sanitizer was being dispensed from the tube - but it appeared that the solution was old.
      • Corrective Action(s):
      • Sanitizer bucket was replaced to a new one. After priming the tube, the final rinse water measured at 100ppm chlorine. Ensure to minimize air exposure from the tube to prevent the sanitizer from going weaker. Staff to check dishwasher performance daily by using the test strips.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Mouse droppings observed in the following areas:
      • * on the floor in the storage area next to the walk-in cooler.
      • * on the floor in the storage room where hot water tank is.
      • Corrective Action(s):
      • - Remove the droppings. Clean and sanitize the affected areas.
      • Date to be corrected by: Today
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found bowl of cooked meats and large tray of sushi rice in dishwashing area.
      • -Staff moved foods to food prep area.
      • -The dishwashing area is not a sanitary place to store foods. Do not store foods here.
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Microwave in cooking area has large amount of grime build-up on the inside. Staff noted a new microwave has been ordered.
      • Corrective Action(s): Clean and sanitize microwave.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Site recently changed to a low-temperature dishwasher since last inspection. Measured 0ppm chlorine at plate surface. Sanitizer container was empty. Staff went to purchase a new sanitizer container at time of inspection. After a few cycles, machine was not dispensing chlorine and it still measured 0ppm chlorine at plate surface.
      • 2) Sanitizer solution in front area measured at 50ppm chlorine. Per staff, solution was made this morning.
      • Corrective Action(s): 1) Repair/adjust dishwasher so that it is dispensing a minimum of 50ppm to adequately sanitize dishes. In the meantime, use 2-compartment manual dishwashing. Wash and rinse items in dishwasher. Sanitize items by soaking in a 100-200ppm chlorine solution for 2 minutes. Then air dry. Reviewed process with staff. Sink plugs available.
      • Date to be corrected by: today
      • 2) Staff remade solution to 100ppm chlorine. Ensure sanitizer solution for food contact surfaces is between 100-200ppm chlorine. Check with chemical test strips.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in front area was blocked by strainer bowl.
      • Corrective Action(s): Remove item from sink. Ensure handsinks are accessible to staff at all times for proper and frequent handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Several trays of tempura stored in cooler units were not covered.
      • 2) Raw sashimi stored above ready-to-eat foods noted in several cooler units.
      • 3) Fan in walk-in cooler has dust build-up.
      • Corrective Action(s): 1) Cover stored food items to protect from potential contamination.
      • 2) Rearrange food storage in cooler units such that raw items are stored below ready-to-eat foods to minimize contamination.
      • 3) Clean and sanitize fan in walk-in cooler.
      • Date to be corrected by: immediately
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted a pair of tongs in the hand sink beside the cookline
      • Corrective Action(s): Do not store any food or food equipment in the hand sink. Ensure food equipment in stored in a sanitary manner. Food equipment should never be washed in the hand sink. Put dirty food equipment in the two compartment sink and/or dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted tongs in the hand sink beside the cookline.
      • Corrective Action(s): This is a reoccurring infraction. Do not store any food or food equipment in the hand sink. Do not block the hand sink. Hand wash stations are to be fully accessible and equipped with soap, paper towel, hot and cold running water at all times.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in the front service area. Sushi preparation was taking place. Staff made sanitizer at time of inspection.
      • Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day prior to beginning food preparation and available in each food preparation area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted a pot in the only hand sink in the kitchen area. Obstruction of this hand sink has been noted on the previous reports. This sink also did not have any soap in the dispenser - staff refilled the soap at time of inspection.
      • Corrective Action(s): Ensure all hand wash stations are fully equipped and accessible at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A) Container of uncovered bean sprouts was stored on the ground in the kitchen - discarded
      • B) 3 boxes of ginger were stored outside of the public washroom - discarded
      • Corrective Action(s): A) Keep all foods stored off the ground.
      • B) Do not store any foods outside of the washroom. Utilize the kitchen space, dry storage room beside the washroom or the dry storage space at the end of the sushi bar. This issue was noted on the previous reports.
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted insert of teriyaki chicken in hot holding unit at approx 30C - discarded at time of inspection.
      • Corrective Action(s): Do not use hot holding unit to reheat foods. Ensure cooled foods are reheated to 74C then transferred to a preheated hot holding unit to be maintained at 60C or higher. Foods are not to be stored in the 'danger zone' - ie. above 4C and below 60C.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted food stains and debris and build up on the outside of the bulk food bins in the kitchen.
      • Corrective Action(s): Clean up spilled food stains and debris. Ensure food bins are emptied, washed and sanitized regularly.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted a tray and lid stored in the hand sink beside the cookline. There was also stacked containers of oil on the ground in front of the hand sink.
      • Corrective Action(s): Ensure hand wash stations are unobstructed and accessible at all times. Do not store anything inside, around or in front of the hand wash stations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted containers/boxes of oils, yams and pickled ginger stored in the hallway across from the public washrooms.
      • Corrective Action(s): This is not a food storage area. Do not store foods outside of the washroom or where the public has access. Transfer the foods into the dry storage room/area.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available at time of inspection. Staff started making sanitizer for the front sushi bar area upon start of inspection.
      • Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day before any food preparation takes place.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen area had a container of shrimp in it and bucket in front on the ground. Shrimp was discarded and the bucket was relocated at time of inspection.
      • Corrective Action(s): Ensure designated hand wash stations are only used for hand washing purposes and never for food preparation. Keep hand wash stations clear and unobstructed. Hand wash stations should be accessible for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Strong fish odour still occurring in the sushi bar area by two compartment sink area.
      • Corrective Action(s): Do a thorough cleaning in this area.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has not updated their foodsafe certificate. Cook in kitchen has valid foodsafe training.
      • Corrective Action(s): Operator to recertify foodsafe training within 2 weeks. Send copy of new certificate to the district inspector.
      • Violation Score: 1
  19. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted some foods in sliding 2 door cooler unit in kitchen uncovered. Also, noted boxes and containers of food stored across from the public washrooms again.
      • Corrective Action(s): Keep all foods in coolers covered and do not store any foods in the hall or outside the washrooms.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A) Noted dried stains and food debris under the dishwashing area, under cooler units, under the cookline, walls behind work counters, on handles and walls of bulk food containers.
      • B) Noted strong smell coming from storage area where chest freezer is located beside the sushi prep bar.
      • Corrective Action(s): A) Do a thorough cleaning in the above noted areas - focus on the hard to reach areas.
      • B) Remove carpet from this area and replace with washable flooring.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A) Noted foods in boxes and containers being stored outside the public washrooms again. This issue was noted on previous reports.
      • B) Noted strong smell coming from storage area beside sushi area where there is one chest freezer. Carpeting noted in this area.
      • Corrective Action(s): A) Do not stored foods in this area (hall outside of public washrooms). Keep all foods in the approved storage areas where they are not outside of the washrooms and not accessible by patrons.
      • B) Remove carpet and replace with smooth, washable flooring.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Discarded trays of shrimp tempura, pumpkin tempura, yam tempura, and a bowl of spring rolls store at room temperature with internal food temp 24C to 26C. Staff member on duty said the foods were cooling and another staff member said the product was out since 11am. Time of inspection approx 2:30pm. Discarded container of cooked tempura chicken 35C that was stored at room temperature with the lid on it.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature. Proper cooling procedures were reviewed with staff member on duty. Ensure the following time/temperature combinations are not exceeded: Internal temperature of cooling foods to reach 60C 20C in 2hrs or less (use ice bath, ice wand, shallow containers, do not cover..etc to facilitate cooling at room temperature as quickly as possible) then 20C 4C in 4hrs or less (done in cooler unit at 4C or less). Cooling of foods to be done during slower times. Foods intended for immediate use are to be stored at 4C or less or 60C or higher. There is to be no storage/display of foods at room temperature.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted bowls for miso soup prefilled with small amounts of tofu and green onion.
      • B) Large bowl of tempura batter at 24C was discarded at time of inspection.
      • Corrective Action(s): A) Tofu and cut up green onion are potentially hazardous foods and require refrigeration. Keep all potentially hazardous foods stored at 4C or less.
      • B) Keep all cold perishable foods stored at 4C or less. Portion out small amounts as needed and keep larger batch in cooler unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A) Noted boxes of yams and containers of oil stored in hallway across from public washroom.
      • B) Noted small bowls for miso soup with prefilled tofu at room temperature double stacked
      • Corrective Action(s): Keep all foods stored in approved food storage area, away from washrooms and public access.
      • B) Do not double stack food containers that have food in them.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A) Chest freezer door in kitchen was broken
      • B) Tape noted on sliding door for sushi display case cooler
      • Corrective Action(s): A) Repair/replace chest freezer/door
      • B) Remove tape from sliding door for sushi display case
      • Violation Score: 3