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Hiro Sushi (Port Coquitlam)

111 - 2540 Shaughnessy St, Port Coquitlam · Restaurant

29 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing mouse activity in the premises
      • Corrective Action(s): *Operator has schedule a visit from their pest control technician next week. Ensure to follow any recommendations from the technician towards eliminating rodent activity in the restaurant.
      • *Increase the frequency of pest control visits to bi-weekly (ie. every 14 days).
      • *Provide copies of pest control reports to your inspector via email to monitor progress.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation has substantially-improved, however, the following areas require additional cleaning:
      • 1) Under the single-compartment sink in the sushi bar area. Mouse droppings, soil & debris are still visible on the floor.
      • 2) Under/behind the upright cooler in the South corner of the dining area. Mouse droppings & debris visible on the floor.
      • 3) Under/behind the chest freezer in the West corner of the dining area. Mouse droppings and debris visible on the floor.
      • 4) Under the wooden shelving along the hallway to the washroom. Mouse droppings visible on the floor under the shelves.
      • Corrective Action(s): *Safely remove all mouse droppings.
      • *Clean & sanitize (using bleach sanitizer) affected areas noted above.
      • *Submit a written cleaning schedule for maintaining sanitation in the premises to your inspector by January 31st, 2026.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Hand-contact points throughout the premises have sticky and/or oily residues from repeated use without adequate cleaning (door handles, spray bottles, etc.).
      • Corrective Action(s): *Immediately clean the hand-contact points in the premises, ensuring that all affected surfaces are cleaned of residues.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Numerous mouse droppings observed on floors and lower shelves throughout the premises.
      • 2) Pest control services are not visiting at adequate frequency to control pest activity in the premises.
      • Corrective Action(s): *Safely remove all mouse droppings from surfaces in the premises within 24 hours.
      • *Disinfect affected surfaces with bleach & water
      • *Increase pest control visits to biweekly (ie. every 14 days) until no mice are caught for at least 3 consecutive months (ie. 6 pest control reports) from the traps inside the premises.
      • *Provide pest control reports to the public health officer via email to monitor progress.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (Repeat Infraction)
      • Overall sanitation of the premises is marginal. Soil, debris, and mouse droppings are visible on floor surfaces in the back kitchen, front service area, and underneath the dry storage shelving in the hallway (to the washroom).
      • Corrective Action(s): *Thoroughly clean and sanitize all surfaces in the premises within 24 hours.
      • *Implement a new cleaning schedule to ensure surfaces throughout the premises are regularly cleaned and sanitized.
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator is not adequately maintaining adequate sanitation levels in the premises. A new cleaning schedule must be implemented to ensure sanitation levels improve in the premises.
      • Corrective Action(s): *Submit a new cleaning schedule for the food premises for review and approval by your health officer by January 31st, 2026..
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing mouse activity in the premises. Last pest control report (May 31, 2025) indicates 3 mice were removed from the premises.
      • Corrective Action(s): *Increase pest control visits to twice (2X) a month until mouse activity is eliminated.
      • *Follow ALL instructions from the pest control technician to address pest activity.
      • *Promptly remove mouse droppings and sanitize activity areas to prevent contamination of food in the premises.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings, food spills, and debris observed on floor surfaces underneath counters & equipment throughout the kitchen.
      • Corrective Action(s): Cleaning efforts MUST be improved to ensure all potential sources of contamination in the premises are promptly cleaned/removed.
      • *Deep-clean all floors in the food premises
      • *Assign responsibilities to employees towards ensuring that surfaces are thoroughly cleaned on a frequent basis.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: (Repeat infraction) Numerous ceiling tiles are damaged/broken/missing in the food premises. The openings in the ceiling are a potential entry point for mice.
      • Corrective Action(s): Replace ALL broken/damaged/missing ceiling tiles in the premises within 1 week.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing mouse activity in the food premises.
      • Corrective Action(s): *Increase frequency of pest control visits to 2x per month until mouse activity is eliminated
      • *Continue to search for and seal rodent entry points into the premises.
      • *Replace broken/damaged ceiling tiles (possible entry points for mice)
      • *Follow any/all guidance from the pest control technician to eliminate rodent activity.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is improving, however, more attention is needed in the hard-to-reach areas underneath shelving & fixed equipment and along the perimeters of floors.
      • Corrective Action(s): *Increase cleaning frequency in these areas.
      • *Disinfect surfaces and remove mouse droppings where present.
      • *Remove all accumulated food, soil, & spill residues from floors.
      • *Maintain a frequent cleaning schedule to prevent accumulation of debris & mouse droppings.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leak detected in the pipe(s) above the hot water tank.
      • Corrective Action(s): Contact a plumber to assess and repair the water leak within 7 days.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Continued mouse activity in the premises.
      • Corrective Action(s): Continue working with your pest control technician to block access to catch and remove mice from the premises, monitor and seal entry points, protect food by storing in closed containers, and clean and disinfect areas where mouse droppings are found.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole in drywall near the doorway between the front and back kitchen areas is being used by mice to gain entry into the premises.
      • Corrective Action(s): Seal the hole by securing a piece of metal flashing to the opening.
      • Violation Score: 9
  7. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Foodsafe certification is expired.
      • Corrective Action(s): Register for Foodsafe level 1 (refresher) or equivalent course and provide confirmation of successful completion of the course (to your inspector) within 1 month.
      • Violation Score: 1
  8. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cloths used for cleaning/sanitizing food prep surfaces (cutting boards, countertops, etc.) are being used incorrectly (ie. stored on prep surfaces when not being used).
      • Corrective Action(s): *Cloths used to clean and sanitize surfaces must be cleaned after each use and stored in a food-grade sanitizer solution
      • *Demonstrated correct method at time of inspection
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent activity in the premises. Rodent droppings visible on floors, shelves, and equipment in the kitchen
      • Corrective Action(s): *Contact a professional pest control technician to perform a fully inspection of the food premises (ie. entry point inspection)
      • *Seal all holes/gaps/cracks in the premises that could potentially allow rodents to gain entry into the premises
      • *Increase the number of rodent traps in the premises
      • *Eliminate potential food sources for rodents (store food supplies in rigid plastic bins w/lids, clean up all food residues/spills, etc.)
      • *Increase pest control visits to weekly schedule until rodent activity is eliminated
      • *Comply with any/all recommendations from the pest control technician towards eliminating pest activity in the premises
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food residues, spills, and debris are still present on various surfaces in the food premises:
      • 2) Mouse droppings are still present on various surfaces throughout the food premises
      • Corrective Action(s): *Deep-clean (using grease-cutting detergent and stiff-bristle brushes) all surfaces with dried-on residue
      • *Scrub all surfaces of equipment (shelving units, refrigerators, freezers, cutting boards, pots, pans, etc) thoroughly to remove visible soil and residues
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator/staff Foodsafe certificates are expired.
      • Corrective Action(s): *Register for Foodsafe lvl 1 refresher (or equivalent course) within 10 business days.
      • *Provide copy of new certificate to your inspector upon completion of the course
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No dedicated hand-washing sink in the food premises:
      • -2-compartment sink in the front prep area has a raw chicken being thawed in one compartment and dirty dishware being stored in the second compartment.
      • -Single-sink in the corner of the front prep area is also being used to store a dirty dishware.
      • Corrective Action(s): Operator cleared dirty dishware from the sink to allow access for hand-washing
      • *Ensure one sink basin is dedicated for hand-washing use ONLY. Hand-washing sink must have liquid soap and paper towels within reach of the washbasin.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found on floors and shelves throughout the premises. Recent pest control invoice confirms ongoing pest activity in the premises.
      • Corrective Action(s): *Implement enhanced sanitation procedures in the premises
      • *Clean and disinfect all surfaces where rodent activity is found (ie. rodent droppings)
      • *Implement weekly pest control visits until rodent activity is eliminated
      • *Inspect the premises for potential pest-entry points and seal all cracks/gaps/openings to prevent further access.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Soil & food residue observed on various surfaces/equipment in the premises:
      • -Oily/greasy residue on plastic lids stored on shelf in the front prep area
      • -Debris & food residue observed on floor and wall surfaces throughout the premises
      • -Greasy/oily residues observed on handles and contact points of kitchen equipment
      • Corrective Action(s): *Thoroughly clean the entire premises:
      • -Slide-out freezers, coolers, and other equipment to clean and sanitize surfaces underneath/behind.
      • -Wash all dishware, reusable containers, utensils and cooking equipment (strainer baskets, bowls, pots, lids, etc.) in the dishwashing machine
      • -Scrub all surfaces in the premises to remove soil, residues & debris
      • -
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plastic strainer baskets are broken and missing pieces.
      • Corrective Action(s): *Discard/replace all broken/damaged kitchen equipment.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed on floors throughout the premises
      • Corrective Action(s): *Improve sanitation level in the food premises
      • *Increase pest control visits
      • *Seal/patch possible entry points
      • *Protect all food ingredients in rigid containers
      • *Keep entry doors closed, except when moving in/out of the premises.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food residues & debris continue to be observed in various areas throughout the food premises, including:
      • -underneath countertops
      • -under/behind fridges, freezers, & dishwasher
      • -behind/around hot water tank
      • -on floors throughout kitchen perimeters
      • Corrective Action(s): *Deep-clean surfaces throughout the premises using soapy water and scrub brushes
      • *Ensure all built-up soil and debris is completely removed
      • *Move equipment on wheels to access areas underneath and behind
      • *Patch holes around perimeters of the kitchen to eliminate possible rodent entry points
      • *Sanitize surfaces with bleach & water sanitizer solution after cleaning
      • *Schedule a visit from the pest control technician after completing the deep-cleaning of the premises
      • *Increase pest control visits to 'weekly' until rodent activity is eliminated
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed on floors and shelves in the food premises.
      • Corrective Action(s): *Increase frequency and thoroughness of cleaning efforts in the premises
      • *Increase frequency of pest control visits (ie. weekly) until mouse activity is brought under control
      • *Comply with any/all recommendations from the pest control technician.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation in the food premises needs improvement.
      • Corrective Action(s): *Deep-clean all surfaces in the food premises (floors, walls, shelves, counters, etc.), including hard-to-reach areas underneath and behind large equipment.
      • *Remove all mouse droppings from the premises
      • *Sanitize all surfaces after cleaning using chlorine bleach or other food-grade sanitizing product.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity in the food premises.
      • Corrective Action(s): *Increase cleaning efforts in the premises
      • *Follow all recommendations from the pest control technician to eliminate pest activity
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following areas:
      • -Underneath metal wire shelving unit in the Southeast corner of the premises (beside upright sliding door cooler)
      • -On and under shelves in the hallway near the washroom
      • -On floor in the kitchen (around hot water tank & dishwashing machine)
      • Corrective Action(s): *Remove all mouse droppings from the premises
      • *Clean and sanitize all surfaces where rodent droppings were observed
      • *Clean and sanitize all surfaces in the food premises on a regular schedule to eliminate attractants for pests
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Various surfaces throughout the food premises are contaminated with mouse droppings (ie. storage shelves, surface of chest freezer used to prepare food, prep table surfaces, cooktop, etc.
      • Corrective Action(s): *Thoroughly clean and sanitize all surfaces in the food premises to remove all evidence of mouse activity
      • *Frequently clean and sanitize all surfaces to maintain food safety in the premises
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Employees are using the 2-compartment sink in the kitchen as a multi-purpose sink (ie. food prep, cleaning dishware, & hand-washing). The only soap available at the 2-comp sink is liquid dishsoap (in a repurposed sriracha bottle).
      • Corrective Action(s): *Dedicate one sink basin in the kitchen to be used for hand-washing purposes only.
      • *Ensure hand-soap and paper towels are available within reach of the hand-sink
      • *Repair the non-operational single-compartment sink (plastic laundry-washbasin).
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity observed in the premises.
      • Mouse droppings observed on numerous surfaces throughout the premises.
      • Deceased mouse observed on floor of the kitchen (behind dishwashing machine)
      • Corrective Action(s): *Thoroughly clean and sanitize all surfaces in the food premises
      • *Seal/patch holes/cracks/gaps in walls, ceiling, doorways, and other potential entry points
      • *Contact a pest control technician to perform a thorough inspection of the premises and apply pest abatement measures
      • *Comply with recommendations of the pest control technician towards eliminating pest activity.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris/residues and soil observed on floors, walls, and shelves throughout the premises.
      • Corrective Action(s): Thoroughly clean and sanitize all surfaces throughout the premises. All food debris/soil must be removed to eliminate attractants for pests.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Vinyl material taped to the lid of the chest freezer in the kitchen (covering up rusty lid surface).
      • Corrective Action(s): *Repeat infraction: Operator was previously instructed to removed the vinyl and re-paint the lid of the chest freezer.
      • *Refinish/repaint/replace the chest freezer to restore the lid to a non-porous, impermeable finish.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Packages of dry goods (rice, flour, etc) exposed to potential contamination from pests (mice). Mouse droppings observed on shelves and flooring near the food items.
      • Corrective Action(s): Store dry goods in closed, rigid containers (eg. plastic bins with lids) to prevent access by pests.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in dry storage areas. Operator provided recent invoices from pest control company (Golden Pest Control), confirming actions taken to control mouse activity.
      • Corrective Action(s): *Thoroughly clean and disinfect areas (with bleach solution) where mouse droppings are found.
      • *Store foods in rigid containers with lids to prevent access by mice/pests.
      • *Comply with all recommended actions from the pest control technician towards elimination and control of pest activity in the premises.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Vinyl material placed over the lid of the chest freezer is not suitable for long-term use. Soil and food debris will accumulate underneath and around the edges of the vinyl over time.
      • 2) Exhaust canopy requires service again (Due Oct.2022)
      • Corrective Action(s): 1) Instructed operator to remove the vinyl covering, use sandpaper to remove rust from the surface of the lid, then re-paint the lid with appliance epoxy paint.
      • 2) Schedule exhaust canopy cleaning/service ASAP.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup under deep fryer area. Food debris found accumulated under cooking stations. These can be attractants to pests (rodents, mice)
      • Corrective Action(s): Please thoroughly clean and sanitize the areas mentioned above. Ensure to maintain the premises in a sanitary condition at all times.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution was available at time of inspection. Employees observed using wiping cloths on food contact surfaces (cutting boards) without sanitizing the surfaces.
      • Corrective Action(s): Employee/operator prepared chlorine sanitizer solutions at time of inspection.
      • *Wiping cloths must be stored in the sanitizer solution (100-200ppm chlorine concentration) when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand-washing station in the front service area is obstructed by thawing food (package of frozen prawns).
      • Corrective Action(s): Operator remove the package of frozen prawns from the sink at time of inspection.
      • *Ensure hand-washing stations are accessible at all times and supplied with liquid soap and paper towels
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: a) Particle board shelf above 2-compartment sink in the rear kitchen area is worn and degrading
      • b) Lid of chest freezer in the rear kitchen area is worn and rusting
      • Corrective Action(s): Replace or repaint the surfaces of the shelf and freezer lid by March 11, 2022.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Exhaust ventilation unit above the deep fryer in the rear kitchen is overdue for maintenance service.
      • Corrective Action(s): Contact a service technician to clean/service the exhaust ventilation unit.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff found not wearing a mask or face shield and they were not working 6 feet apart. During the pandemic proper measures MUST be taken to stop the spread of the virus.
      • Corrective Action(s): Immediately have all staff wear a mask or face shield at ALL times, as the space is so small that they can NOT maintain 6 feet apart at all times. During the inspection, all staff placed a mask on.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease found accumulated in the following areas:
      • 1) The exhaust canopy filters. The service sticker indicates that it was to be professionaly cleaned in July 2020.
      • 2) On the outside of all food containers.
      • 3) On the doors and handles of equipment, coolers and freezers.
      • 4) On lower shelves at the cook station and sushi bar.
      • 5) On the legs of all tables, shelves, and equipment.
      • 6) On the walls behind and beneath equipment.
      • Corrective Action(s): A thorough and detailed cleaning of the premises requires to be done (from top to bottom) to remove the food and grease. Move all items off shelves and away from walls. Wash all exterior surfaces of food containers, equipment, walls, floors and other mentioned areas. Use hot water, soap and a scrub brush to remove the food and grease. Then spray all surfaces with a hot water and bleach solution to kill bacteria and viruses.
      • **Correction date: Sept. 29/20**
      • Violation Score: 9
  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken stored infront of grill at 30C. These need to be refrigerated at 4C or less or kept 60C or higher.
      • Corrective Action(s): Discard chicken. 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): Wiping cloth in back kitchen stored on table. These need to be stored in sanitizer buckets.
      • Corrective Action(s): Store wiping cloths in sanitizer buckets. Date to be corrected: immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Dirt buildup on the bins of flour and rice.
      • 2) Wooden stands are made of raw wood and have food debris on them. Wood needs to be sealed or painted to be used inside a kitchen to prevent moisture absorbing
      • Corrective Action(s): 1) Clean bins and remove any debris accumulation. Ensure this is part of the sanitation schedule.
      • 2) Paint or seal raw wood. Remove dirty raw wood.
      • Date to be corrected: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dirty soiled cardboard used as liner for chest freezer in kitchen. This is not acceptable as cardboard is not a cleanable surface.
      • Corrective Action(s): Remove cardboard. Date to be corrected: today
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One pack of smokes stored beside sushi vinegar box. Do not store smokes in the kitchen or food storage areas
      • Corrective Action(s): Remove smokes. Date to be corrected: immediately
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prawn tempura and gyoza kept at room temperature for more than 2 hours.
      • This may result in possible pathogen growth. Food must be cooled from 60 to 20C in 2 hours or less and 20 to 4C in 4 hours or less; otherwise, food may be hot held at 60C or higher. The operator must discard the prawn tempura and gyoza and start practicing proper cooling/hot holding procedures
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer present for sanitizing food contact surfaces. Sanitizer is needed to sanitize food contact surfaces to prevent/inhibit pathogen growth.
      • Prepare adequate sanitizer by mixing 1 teaspoon of bleach (chlorine) solution with 1 litre of water to prepare 100-200ppm bleach sanitizing solution
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen area has build up of dirt and debris under tables and equipment; walls are stained as well.
      • This is unsanitary and may lead to harbouring of pests.
      • Clean the mentioned areas and make it part of a regular routine to do so.
      • Date to be corrected by: 7 days
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen has multiple light bulbs that are out and one fixture is missing a cover.
      • Adequate lighting is needed so that food is able to be handled in a safe way; covers are required because the light may shatter and fall on the operator or in the food. Replace the burnt out light bulbs and cover
      • Date to be corrected by: 7 days
      • Corrective Action(s):
      • Violation Score:
  25. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Multiple areas show an accumulation of grease, and/or debris, including:
      • - Inside lid of deep freezer by sushi station
      • - The inside sliding door area of the cooler (in the customer section); all cooler/freezer doors; the outside of the dishwasher
      • - Underneath cooking equipment in the kitchen
      • **Correct by: TOMORROW, February 8, 2019**
      • Corrective Action(s): Clean these areas thoroughly.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The new dishwasher still has its protective peel on. This is only meant to be on the machine during shipping to protect it from scratches, but must be removed in order to allow for cleaning.
      • **Correct by: TODAY**
      • Corrective Action(s): Remove the peel from all sides of the dishwasher FULLY.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple light bulbs burnt out in the kitchen, resulting in a dimly lit space. The kitchen must be brightly lit for cooking and cleaning purposes.
      • **Correct by: TODAY**
      • Corrective Action(s): Replace the burnt out bulbs in the kitchen
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The operator's FoodSafe certificate has expired. All FoodSafe certificates without expiry dates written on them have officially expired January 2019. This is a repeat violation, as the operator was to have booked the course by October 1, 2018 according to the previous inspection. Further enforcement action will be taken if this directive is not followed.
      • **Correct by: TOMORROW - Friday, February 8th, 2019**
      • Corrective Action(s): The operator must register for the full, one-day FoodSafe Level 1 course and successfully pass it. Provide a receipt of registration to the inspector via e-mail no later than 5 pm TOMORROW: [email protected]
      • 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):
      • Perishable foods (raw seafood, cooked & cooled protein) found in the front sushi display case, front u/c cooler, and the back fridge were 7C-12C at the time of the inspection. All perishable foods shall be stored at 4C/40F or colder at all times to prevent bacteria from multiplying.
      • Corrective Action(s):
      • Immediately relocate all perishable food items into working coolers, and do not store perishable foods in these coolers until they have been serviced. During the inspection, the owner relocated all the perishable foods in working coolers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) The stainless steel backsplash behind the deep fryers and grill has accumulated grease on it. The grease is a fire hazard and will attract pests.
      • 2) The right side of the domestic fridge (in the back area), and the wall behind the chest freezer (in the back area) has accumulated rice and other food debris on it. This will attract pests.
      • Corrective Action(s):
      • Immediately wash and sanitize the mentioned areas to remove the grease and food debris. Ensure these areas are washed and sanitized every night.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) The high temperature dishwasher was not working as the booster was broken. Staff were rinsing dishes with bleach & water, and then running then washing them through the dishwasher. The dishes require to be sanitized with high heat or a chemical to destroy bacteria. The owner indicated that the parts and repairman will be in tomorrow to fix the dishwasher.
      • 2) The front sushi display case; the front u/c cooler; and the back domestic fridge had temperatures between 7C-12C. The owner did not know how to decrease the temperature on some of the units. Foods must be stored at 4C at all times to prevent bacteria from growing.
      • 3) The new tile floor has areas that are not smooth, level or sealed. This will prevent proper cleaning of the floor, and allow food to accumulate in the cracks (attract pests).
      • Corrective Action(s):
      • 1) Instruct staff that dishes must be sanitized with a bleach and hot water solution AFTER they have been washed and gone through the dishwasher. Fill the sink 1/2 full with hot water and add 1/4 cup of bleach. **Correction date: Today**
      • 2) Immediately relocate any perishable foods out of the cooler units that are not working, and stop storing perishable items in these coolers. Decrease the temperatures so they are 4C. If this doesn't work, immediately call a service company to fix the coolers.
      • **Correction date: Today**
      • 3) Fill all cracks or areas (between tiles) with grout, so the floor is level, smooth and sealed.
      • **Correction date: Nov. 1/18**
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • All cooler units and freezers units did NOT have a thermometer placed inside of them. A thermometer is required inside all these units so staff can ensure the temperature is 4C or colder.
      • Corrective Action(s):
      • Immediately purchase a thermometer for each cooler and freezer unit. Place the thermometer inside each unit and check the temperatures daily.
      • **Correction date: Today**
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • The owner/manager of the restaurant does NOT possess a valid FoodSafe level 1 certificate. The owner/manager is required to successfully complete the course so they can instruct staff on the safe way to process food.
      • Corrective Action(s):
      • The owner/manager shall immediately register for the full, one-day FoodSafe Level 1 course and successfully pass it. Go to www.foodsafe.ca to find the next available class.
      • **Correction date: Oct. 1/18**
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • The staff present, who has the FoodSafe certificate, has an expired certificate. There must be one staff member working at all times that possesses a valid FoodSafe level 1 certificate so they know how to process food safely.
      • Corrective Action(s):
      • Immediately have the staff member register for the online refresher course. If the refresher course is NOT offered in a language the staff requires, the staff member shall register for the full one-day course.
      • **Correction date: Oct. 1/18**
      • Violation Score: 1
  28. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) The floor beneath the cooking equipment tables, and the exterior surfaces of plastic food containers (under the cooking equipment) has accumulated food and grease. This will attract and harbor pests.
      • 2) The lower shelves and the undersides of tables and their legs have food and grease on them. This will attract and harbor pests.
      • 3) The exhaust canopy was required to be cleaned in October 2017, as per the service sticker. The accumulation of grease in the stack is a fire hazard.
      • Corrective Action(s):
      • 1) Scrub and clean the floor, exterior surfaces of food containers, lower shelves, and the undersides and legs of shelves on a daily basis to remove food and grease. Replacement of foil and cardboard MUST be done daily, failure to do so will result in the inability to use the materials to protect surfaces.
      • **Correction date: Today**
      • 2) Call a professional company in to clean the exhaust canopy and stack. Staff shall wash the filters and accessible surfaces daily.
      • **Correction date: Feb. 15/18**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The chest freezers have accumulated ice along the top of the freezer. This is preventing the lid from closing tightly, and is allowing cold air to escape and the motor to constantly run. This increases your Hydro costs and will cause the equipment to break down quicker.
      • Corrective Action(s):
      • Remove and chip away the built up ice so the chest freezer lids can close tightly, do this on a regular basis (monthly).
      • **Correction date: Today**
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • The floors and walls in the premises (back kitchen, front sushi area, washroom) are not sealed; have chips/dents; have peeling paint; have holes covered w/ duct tape; and are not sealed. This makes it difficult to clean, and will attract pests.
      • This violation was mentioned in previous inspections and repairs were required to be completed in November 2017.
      • Corrective Action(s):
      • Repair all damaged areas and paint/seal all walls and floors so the surfaces are level, smooth, sealed, impervious to water, and cleanable. Failure to complete the repairs properly OR, by their assigned date will result in the issuance of orders, tickets, and/or fines.
      • **Correction dat: Feb. 15/18**
      • Violation Score:
  29. Follow-Up Inspection

    0 infractions