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Hon Sushi

201 - 4361 Kingsway, Burnaby · Restaurant

34 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to stack food items in cooler unit.
      • CORRECTED DURING INSPECTION - EHO spread out food items for proper cooling.
      • .
      • Corrective Action(s): Discuss with staff. Staff are to ensure proper air flow to all food items. Spread out cooked food items to allow for proper cooling.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts in sushi preparation area are stored above insert cooler area. Inserts storing potentially hazardous food items including cut avocado, California roll imitation crab, roe, etc. were found to be at temperatures greater than 4 degrees Celsius.
      • 10 degrees Celsius for California roll imitation crab observed at time of inspection
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Potentially hazardous food items are to be stored inside inserts of insert cooler.
      • Ensure staff are placing inserts directly into insert cooler and not storing above. Stacking cooler inserts is not permitted.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap in staff washroom has had water added to soap
      • Lack of paper towels in staff washroom.
      • .
      • Corrective Action(s): Do not dilute soap. Ensure adequate supply in all washrooms.
      • Ensure paper towels are stocked at the start of all shifts.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored directly above ready to eat food items on top shelf in both walk in cooler unit and in two door stand up cooler unit.
      • Deep frying units found on floor.
      • .
      • Corrective Action(s): Ensure eggs are stored on lower shelves with other raw meat food items.
      • Do not store deep frying unit lids on floor directly as the floor is not sanitary.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead rodent observed on sticky trap under grill unit
      • Rodent droppings found in dry storage area on shelving unit.
      • .
      • Corrective Action(s): Discard rodent.
      • Replace sticky trap
      • Continue to seal holes, trap and continue with services of Pest Control company.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on shelves of dry storage area
      • Cleaning and organizing required in dry storage areas. EHO could not access all areas due to clutter and equipment
      • Walk in cooler has pooling liquid on floor, walls have food splatter, ceiling and fan have build up of mould
      • Exhaust canopy requires cleaning in vents. Vents have build up of grease.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Use 200ppm Chlorine or equivalent
      • Clean and maintain dry storage areas. Ensure clutter is removed
      • Walk in cooler requires cleaning in affected areas.
      • Exhaust canopy vents are to be cleaned weekly.
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At time of inspection milk in ice milk machine was at internal temperatures of 9 degrees Celsius.
      • CORRECTED AT TIME OF INSPECTION - item was brought to attention of ownership and unit was turned on.
      • Some food out at temperatures of between 9 and 16 degrees upon arrival of EHO.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): Ensure milk is added only once unit is at temperatures of less than or equal to 4 degrees Celsius in hopper.
      • Ensure staff are not leaving large quantities of potentially hazardous food items out without food preparation
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of chlorine sanitizer in food preparation areas. One spray bottle measured to be at 0ppm and other spray bottle in sushi preparation area had broken nozzle.
      • CORRECTED AT TIME OF INSPECTION
      • Cutting board storage has rodent droppings on cloth towel that cutting boards are resting on.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): Ensure chlorine sanitizer solution is available for use in food preparation areas throughout the day.
      • Any rodent droppings are to be removed and area immediately sanitized with chlorine 200ppm Chlorine or equivalent. Going forward do not use cloth to store cutting boards, use cutting board storage that can be cleaned in dishwasher. Using cloth is not easily cleanable.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at back hand sink.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied at all times.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • - Storage room has accumulation of items
      • - Storage room has items stored on floor and debris under shelving making cleaning difficult
      • - Rodent droppings observed under cutting boards on floor
      • - Floor under dishwasher in corner has spilled pans and food debris
      • .
      • Corrective Action(s): Ensure the above areas are cleaned and sanitized.
      • Ensure storage room is organized and items are cleaned up off floor. This will improve cleaning and allow for monitoring of rodents.
      • .
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops found for dry goods found to be stored inside dry goods bins. Tongs found in cooler unit to be submerged in food items.
      • Raw meat stored above cabbage in cooler unit
      • .
      • Corrective Action(s): Ensure scoops are stored not directly in food.
      • Ensure raw meat is stored on bottom shelf below all ready to eat and vegetable food items to prevent against contamination.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live rodent observed in back storage area.
      • Few droppings observed under equipment and on lower shelf where vinegar is stored.
      • .
      • Corrective Action(s): Rodent infestation is improving - or cleaning is improving.
      • Continue with traps
      • Continue with routine thorough cleaning
      • Continue to pest proof areas of high activity - Area surrounding balcony may be a source of entry into facility. Have unit pest proofed.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap under door leading to storage area.
      • Walls not pest proofed throughout. Walls in poor condition throughout. Many holes and gaps in walls
      • .
      • Corrective Action(s): As this area is highly active with rodents have door sweep/ door skirt added to bottom of doorway.
      • Pest proof walls as construction occurs. Construction is an opportunity to pest proof facility. Ensure any walls that are in poor condition are repaired. Non-chewable materials such as stainless steel, plywood etc can be added to bottom of walls to prevent pest entry and chewing.
      • If walls are to be clad in stainless steel ensure it goes to bottom of wall where wall meets floor to assist with pest proofing. Durable walls will prevent pests from living in walls.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Live rodent observed - CORRECTED DURING INSPECTION - Discarded
      • Some rodent droppings observed on lower shelf (vinegar area in back) and floor.
      • Some rodent droppings observed in walls in recently renovated areas.
      • .
      • Corrective Action(s): Have areas cleaned and sanitized tonight. Use High concentration of Bleach/chlorine solution.
      • As construction is occurring walls are opening up which is exposing droppings and possible nesting areas. Have walls pest proofed. Clean and sanitize areas affected by rodent droppings and set traps in these areas.
      • .
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various items of potentially hazardous cooked sushi items pulled from cooler and stored at room temperature. Temperatures of 10-22 degrees Celsius observed for various items.
      • CORRECTED DURING INSPECTION - items returned to cooler unit upon direction of EHO.
      • .
      • Corrective Action(s): Ensure potentially hazardous food items are not left at ambient air temperatures for indefinite periods of time. Discuss with staff
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate.
      • Temperatures of 66-67 degrees Celsius observed at time of inspection.
      • CORRECTED DURING INSPECTION - Breaker was observed to be turned off. Item was turned back on at time of inspection
      • .
      • Corrective Action(s): Ensure if light at booster goes off again that the breaker is checked to ensure it has not been tripped into OFF position again.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing at hand sink in food packing area and staff washroom
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure paper towels are at all hand sinks.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored above ready to eat in walk in cooler unit.
      • Rice not stored in pest proof containers.
      • .
      • Corrective Action(s): Ensure all eggs are stored with other raw proteins.
      • All dry good food items such as rice should be stored in pest proof containers
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large amounts of frozen meat and seafood thawed at room temperature.
      • CORRECTED DURING INSPECTION - items relocated to cooler unit at direction of EHO
      • .
      • Corrective Action(s): Thawing should occur: in microwave, in cooler, under cold water (changed frequently)
      • .
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility appears to have serious rodent infestation again. Rodent droppings and chewed wall observed
      • .
      • Corrective Action(s): Ensure traps are placed up against wall when placing traps.
      • Discuss options with Pest Control company.
      • .
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole observed in wall of storage room. Obvious chew marks observed.
      • .
      • Corrective Action(s): Seal all holes with nonchewable materials. Ensure facility is free from holes. Seal all gaps under doors.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed throughout:
      • - Floors
      • - Lower shelves in various areas
      • .
      • Inside of walk in cooler unit requires cleaning:
      • - floors
      • - walls
      • - racks
      • - fans
      • .
      • Inside of undercounter cooler units:
      • - Bottoms
      • - Handles of coolers
      • - sides
      • - seals
      • - doors
      • .
      • Sushi area:
      • - Clean and sanitize all surfaces affected by food debris or rodent droppings
      • .
      • Grilling area:
      • - exhaust canopy requires cleaning as grease has accumulated
      • .
      • Corrective Action(s): Restaurant requires deep cleaning. Facility has rodent droppings and food debris in various areas throughout.
      • Use 200ppm Chlorine or equivalent.
      • .
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in main food preparation area at concentrations less than 200ppm Chlorine - CORRECTED DURING INSPECTION
      • Owner remade sanitizer solution such that it was at concentrations of 200ppm Chlorine.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made frequently to ensure concentrations of 200ppm Chlorine.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front sushi hand sink blocked upon arrival of EHO. Items in front of hand sink on floor and in space making use of the hand sink difficult.
      • Paper towels missing from staff hand sink
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Hand sink has been relocated since previous inspection.
      • Ensure it remains free from obstructions. Staff should have clear path to hand sink.
      • Ensure staff washroom hand sink is adequately supplied.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility has ongoing active rodent infestation.
      • .
      • Corrective Action(s): Continue to trap and monitor for pests.
      • Follow recommendations of pest control company.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required.
      • Rodent droppings found on lower shelves
      • Food splatter found inside lower coolers
      • Scoops found inside dry storage bins
      • Cooler handles require cleaning as food debris was found on some. Cooler gaskets/seals require cleaning.
      • .
      • Corrective Action(s): Clean and sanitize areas contaminated by rodent droppings. Use 200ppm Chlorine
      • Clean insides of cooler units
      • Ensure scoops are taken out of dry storage containers after each use and run through dishwasher.
      • Clean cooler handles and seals.
      • .
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food items stored out of cooler found to be at temperatures greater than 4 degrees Celsius upon arrival of EHO.
      • Tempura items (shrimp and yams) found to be at temperatures of between 11 and 18/22 which is indicative of foods left out at ambient air temperatures.
      • (Other food items were being cooled at room temperature and found to be at temperatures from 30 to 45 degrees - these food items were cooling. )
      • Ensure staff are not pulling items out of cooler for extended time periods without processing food items.
      • .
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal cell phone observed in food preparation area on counter.
      • Raw eggs stored above ready to eat food items in cooler unit.
      • .
      • Corrective Action(s): Ensure personal items are tucked away in containers, in bags or on persons. Cell phones are not to be amongst food or in food preparation areas.
      • Ensure raw eggs are stored lower in cooler units.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Discuss with Pest Control company.
      • Follow recommendations of Pest Control company
      • More traps should be added to dry storage area and sushi preparation area.
      • Continue increased cleaning frequency
      • Continue to monitor and trap for rodents.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the following areas:
      • - Floor and lower shelves of dry storage areas
      • - Floor under sushi preparation areas
      • - Lower shelves across from grill and cook line
      • The under counter coolers and walk-in coolers have a build up of mould and debris. Clean the following areas:
      • - Cooler seals
      • - Cooler shelves
      • - Cooler walls
      • .
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings or mould with 200ppm QUAT or Chlorine or equivalent sanitizer solution.
      • Soak affected areas.
      • .
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi ingredients placed into sushi cooler prior to glass doors being placed on unit. Unit unable to maintain temperatures of 4 degrees Celsius or less without doors. As a result food temperatures were at 11-12 degrees Celsius.
      • CORRECTED DURING INSPECTION
      • Glass doors placed onto cooler unit.
      • Cooked eel and cooked salmon skins stored outside of cooler unit. Staff not using items.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure potentially hazardous food items are not placed into cooler unit until such time as it is fully constructed.
      • Staff are not to keep cooked food items out at room temperature during lunch rush. All potentially hazardous food items are to remain in cooler unit until staff are to use them.
      • ..
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink has been removed from sushi prepping/bagging/take-out area.
      • Renovations have been made (removal of old, deteriorating cabinets and replacement with new stainless table and shelf).
      • .
      • Corrective Action(s): Hand sink is to be installed as soon as possible. Unit has been ordered.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives observed to be stored down cracks between cooler units.
      • CORRECTED DURING INSPCTION - items removed.
      • .
      • Corrective Action(s): You can not clean between cooler units therefore once the knives are placed between the units they are contaminated.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent infestation continues. Rodent droppings observed at facility. Significantly less than previous routine inspection.
      • .
      • Corrective Action(s): Continue to monitor for rodents. Continue with Pest Control services. Continue to trap. Continue to clean and sanitize. Continue to monitor for new holes and seal with non-chewable materials.
      • Clean and sanitize all areas affected by rodent droppings
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • - Removal of rodent droppings from: floor of rice storage area, lower shelf and floor in preparation area, floors in exterior storage areas
      • - Cooler fronts
      • - Walls where food has splattered.
      • - Exhaust canopy vents (degreaser on order)
      • - Continue to thoroughly clean and sanitizer floors.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Cooler seal for stand up two door cooler unit in sushi area is still missing.
      • Glass cooler door has crack held together with duct tape.
      • BOTH of these items have been discussed on previous inspection.
      • .
      • 2) Paint is peeling in various areas. Holes in walls.
      • .
      • 3) Various cupboards are deteriorating and exposed raw wood. Cooler units are broken and used as storage.
      • .
      • Corrective Action(s): 1) These items are to be corrected by next routine inspection. Facility has ongoing construction
      • .
      • 2&3) Ongoing construction and renovations (upgrades) at facility. As contractor makes alterations, ensure holes in walls are sealed and painting of peeling paint occurs. Remove any old cooler or broken cupboards and replace with suitable alternatives.
      • .
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on lower shelves. Equipment and dry goods stored on lower shelves where rodent droppings have been discovered.
      • Upon arrival of EHO the sanitizer solution in sushi area was at 0ppm Chlorine. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Ensure sanitizer solution is changed frequently and used throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In the dishwashing area food was observed to be cooling
      • Clean dishes in the dishwashing area in the dirty area.
      • Generally using dirty area of dishwashing area for storage of clean and food items.
      • Dirty scoops found in dry storage bins
      • .
      • Corrective Action(s): The dirty dish area of the dishwashing area should only be for dirty dishes. The flow of the dishwasher is dirty to clean. No food or clean dishes are to be stored in dirty area.
      • Ensure scoops are washed after each use. Scoops should not be left in dry storage bins for long term storage.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Severe ongoing rodent infestation.
      • Two dead rodents found in traps.
      • Rodent droppings found throughout facility.
      • .
      • Corrective Action(s): More diligent cleaning required.
      • Add traps to back new storage room as area lacks traps.
      • Add traps to area under broken under counter cooler where Styrofoam has been found (central cook line)
      • .
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Facility is not in good sanitary condition.
      • Grease observed along cooking line
      • Styrofoam insulation observed under broken cooler in cooking line. This is used for nesting purposes.
      • .
      • Corrective Action(s): Increased thorough cleaning required.
      • Ensure staff are cleaning hard to reach areas more frequently. Increase cleaning frequency of facility.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is not being cleaned at a high enough frequency and is not cleaned thoroughly enough. Rodent droppings, grease and food debris found throughout facility.
      • Vents for exhaust canopy are to be cleaned routinely. These items can be removed and cleaned nightly or weekly. This area should not be cleaned only when company comes to clean exhaust canopy.
      • .
      • Corrective Action(s): Increase frequency and thoroughness of cleaning.
      • Ensure staff are cleaning greasy exhaust canopy vents as part of weekly cleaning routine. MINIMUM WEEKLY.
      • .
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken cooler door observed. This unit is glass and has potential to contaminate food items.
      • Cooler seal of two door stand up cooler unit in sushi area is broken.
      • .
      • Corrective Action(s): Repair glass in cooler door of walk-in cooler unit
      • Cooler seal of two door stand up cooler unit in sushi area requires repair.
      • .
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer solution is not labeled.
      • .
      • Corrective Action(s): Ensure sanitizer solution is labeled.
      • .
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: While most droppings have been removed, some old droppings are noted in storage room, on shelving racks.
      • Corrective Action(s): Remove droppings and sanitize areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: While most cleaning has been done, area around small deep fryer (at sushi preparation area) still requires to be cleaned.
      • Corrective Action(s): Clean wall and floor around small deep fryer, and also sides of deep fryer.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some potentially hardardous foods are noted storing at room temperature (bean sprouts, rice, etc). Temperatures are measured at 5-6oC.
      • Corrective Action(s): Ensure foods are 1) stored in cooler; 2) taken out from cooler and use right away; 3) time tracked.
      • Foods moved back to coolers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops for dry goods are placed with food, with handle touching the food.
      • Corrective Action(s): Ensure handle for scoops sticks out so that staff are not contaminating any food by grabbing the scoop.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 9 packs of imitation crab is noted thawing at room temperature.
      • Corrective Action(s): Ensure proper thawing methods are followed:
      • -->in cooler
      • -->in cold running water
      • -->in microwave
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted, particularly in back storage room (next to staff washroom). Pest control company visits once a month but operator will increase frequency to twice a month after pest control technician sited increase in droppings and due to weather being colder now.
      • Corrective Action(s): Remove all droppings, and continue to monitor.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some ceiling tiles are noted with holes, or ceiling tiles not placed properly. Some have missing ceiling tiles.
      • Corrective Action(s): Operator will be changing new ceiling tiles, ensure there should be no holes or gaps.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen requires thorough cleaning.
      • Corrective Action(s): Clean:
      • -->ventilation exhaust filters
      • -->floor under cooking line
      • -->area around small deep fryer by sushi bar
      • -->floor under sushi bar
      • -->floor and shelves where sugars are stored
      • -->all bins (lids and handles)
      • -->all wheeled carts (handles, and any compartments)
      • -->floor under prep tables
      • Violation Score: 15
  14. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are still noted in some areas - floor beside cashier area; behind deep fryers at cooking line; and floor beside shelving racks for rice.
      • Corrective Action(s): Continue to remove droppings, and monitor. Seal all entry points you find.
      • Active cleaning and monitoring are important.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. A container of cooked chicken thigh is noted at room temperature with a lid on. Temperature is measured to be 45.3oC.
      • 2. A plate of salmon is measured to be 42.9oC at room temperature, with a lid on, at sushi bar.
      • Corrective Action(s): Cool foods properly:
      • 60oC to 20oC in 2 hours - shallow pans, lid OFF, stir often when possible
      • 20oC to 4oC in 4 hours - in coolers
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts are noted at room tempeture, at 14.5oC.
      • Corrective Action(s): Bean sprouts are a type of potentially hazardous foods and must be kept refrigerated. Food discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods noted at room temperature with no time tracking. Food temperatures recorded - salmon at 18.8oC and 30.2oC; tempura at 18.2oC, 22.4oC, 24.2oC, 24.5oC, and 19.5oC; chicken tempura at 20.5oC; cooked cabbage at 30oC.
      • Corrective Action(s): Do not store foods at room tempreature without proper time tracking. All foods discarded.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Rice scoop is noted storing in stagnant water.
      • 2. Scoops for dry goods are in dry goods.
      • Corrective Action(s): 1. Do not store rice scoop in water. Store in an empty container, or in ice.
      • 2. Ensure handles for scoops are facing up so that staff is not touching the dry goods while grabbing the handle.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings are noted in several areas - floor next to sugar and flour bins; on top of dry good containers at dishwashing line; behind deep fryers; on open shelves. Pest contol company has visited and actively working on issue. Renovation from downstairs opening up holes may have caused the issue.
      • Corrective Action(s): Remove droppings, sanitize areas, place all lids (dry good containers) in dishwasher, and monitor. Increase pest visit if necessary.
      • Violation Score: 9
  16. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buckets of vinegar still required to be stored above ground
      • Corrective Action(s): Ensure products are stored at least 6 inches above ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings still required to be removed in back storage area, and shelvings.
      • Corrective Action(s): Remove droppings, sanitize area, and monitor.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Many foods (ie. tempura, cooked vegetables, cooked chicken thighs) observed cooling at room temperature improperly (ie. lid was covering food, over stacking of foods, no time tracking).
      • Corrective Action(s): Ensure foods are cooled properly:
      • 60oC to 20oC in 2 hours, at room temperature, no lid, shallow containers, no over stacking so hot air can come out;
      • then 20oC to 4oC in 4 hours in cooler
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of cooked chicken thigh are noted at room temperature with no time tracking implemented. Food temperatures are measured to be 14.7oC and 16.8oC.
      • Corrective Action(s): Take small portions out during rush, and record temperature if potentially hazardous foods are stored at room temperature. Foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid handsoap is noted at handsink behind deep fryer.
      • Corrective Action(s): Ensure liquid handsoap is always available for proper handwashing to occur.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buckets of soy sauce and vinegar are noted storing on ground.
      • Corrective Action(s): Ensure all food products are stored above ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted in several areas, in particular - dishwashing line, back storage room, sushi bar area, and area behind walk-in cooler. Pest control company visits once a month and has been actively sealing holes when found.
      • Corrective Action(s): Remove droppings, sanitize areas, and continue to monitor. Follow pest control company's recommendations.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher took many cycles to reach 71oC on plate.
      • Corrective Action(s): Dishwasher should be able to reach 71oC on plate consistently. A technician has been called and will come later tonight. Ensure 71oC is reached after each cycle.
      • Violation Score: 3
  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Most areas are now in sanitary condition. Better cleaning is required in some areas.
      • Corrective Action(s): Clean:
      • -->gap between cooking equipment
      • -->ventilation exhaust filters on main cooking line
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One container of salmon fish skin is noted at room temperature. Staff indicated they are cooling the fish skin before placing in the cooler. Temperature is noted at 35oC and staff indicated it has been 2 hours. Pieces of fish skin are noted stacked on top of each other.
      • Corrective Action(s): For cooling, place salmon in a shallow container and do not over stack to achieve proper cooling temperature: 60oC to 20oC in 2 hours, then 20oC to 4oC in 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 3 containers of prawn tempura, one container of imitation crab, one container of masago, and one container of cut cucumbers are noted at room temperature with no time tracking. Staff indicated food has just been out. Temperatures of food ranged from 19.1oC to 20.2oC.
      • Corrective Action(s): If facility chooses to keep potentially hazardous foods at room temperature it MUST be time tracked, and food must be discarded after 2 hours.
      • Foods mentioned discarded.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Designated handwashing station is being used as a work sink at sushi preparation.
      • Corrective Action(s): Ensure handwashing station is meant for handwashing only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products are noted storing on ground
      • Corrective Action(s): Ensure food products are stored 6 inches above ground to facilitate cleaning and pest monitoring
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted throughout the whole kitchen. One glueboard under sushi bar area is noted with 8 dead baby mice. Almost every inch on the kitchen floor with some droppings noted.
      • Corrective Action(s): Remove droppings, sanitize ALL areas, and contact pest control company.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility requires thorough cleaning
      • Corrective Action(s): In particular:
      • -->all floors
      • -->all shelves
      • -->floor in walk-in cooler
      • -->cooking equipment
      • -->gap between each cooking equipment
      • -->ventilation exhaust filters
      • -->deep fryers (bottom compartment)
      • EVERYWHERE.
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 5 coolers observed to have temperature higher than 4oC:
      • Walk-in cooler: 6.3oC air temperature; food temperature at 5.9oC
      • 2-door prep cooler at cooking line: 6.5oC air temperature; food temperature at 5.6oC
      • Tempura cooler: 8.3oC air temperature; food temperature at 6.5oC
      • Single door cooler at end prep line: 4.9oC air temperature; food temperature at 5.2oC
      • Condiments cooler: 6.9oC air temperature
      • -->No temperature log is maintained
      • Corrective Action(s): All potentially hazardous foods must be maintained in coolers at 4oC or less. All foods in coolers discarded.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available upon request at cooking line and prep line (also the dishwashing line)
      • Corrective Action(s): Sanitizer must be available when facility is in operation to sanitize food contact surfaces
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in a few areas
      • Corrective Action(s): Clean the following:
      • -->floor under prep table at cooking line
      • -->floor under sushi bar prep table
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 5 coolers in facility are over 4oC
      • Corrective Action(s): Ensure all refrigeration units are maintained at 4oC or less at all times
      • Violation Score: 15
  23. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods noted at back storage shelf
      • Corrective Action(s): Ensure open bags of dry goods are stored in food grade containers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning required in few ares observed
      • Corrective Action(s): Clean:
      • -->floor under prep line
      • -->deep fryers
      • -->floor under sushi prep line
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Take-out sauce cooler is measured to be 8.9oC. No thermometer available for monitoring.
      • Corrective Action(s): Perishable items must be maintained at 4oC or less at all times.
      • All perishable sauces discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken filets and one container of rice noted at room temperature. Both food temperatures are measured to be 21.0oC. Time tracking is not implemented.
      • Corrective Action(s): Foods must be kept cold under 4oC or hot over 60oC at all times, unless food is being cooled, or prepared, with proper time tracking system
      • Foods discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open boxes and bags of food noted throughout the facility.
      • Corrective Action(s): Foods must be stored in pest proof containers, given the pest situation in facility.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead baby mouse noted on glueboards. Glueboards noted throughout facility. Pest activity appeared to be more than previous inspections. Pest control company comes once a month.
      • Corrective Action(s): 1. Remove all droppings and sanitize all areas.
      • 2. Increase pest control visit to once a week until problem is under control
      • 3. Email weekly pest reports for review
      • 4. Follow all recommendations suggested by pest control company
      • *Cleaning is key here.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facilitiy requires deep cleaning. Besides the ventilation exhaust system and the floor underneath (it was professional cleaned recently), all floors underneath tables, counters, and equipment require cleaning.
      • Corrective Action(s): Extra attention required in the following:
      • -->floor underneath main cookling line, underneath all the coolers
      • -->floor in dishwashing line, including area behind cooler and chest freezers
      • -->floor under and around dishwasher
      • -->back storage area
      • -->front storage area, especially behind big chest freezer
      • -->sushi area (under all the cutting boards, behind chest freezers)
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. One glass sliding door to walk-in cooler was not closing properly, creating a gap.
      • 2. Take-out sauce cooler is too warm at 8.9oC. Operator has adjusted the knob to maximum and temperature is not 4oC.
      • Corrective Action(s): 1. Replace glass sliding door to ensure proper sealing of cooler to keep cold air in.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep packaged rice bowls were stored on a warm tapan plate. Rice was tested at 45C and tapan warmer plate at 56C.
      • Corrective Action(s): Do not use this tapan plate for hot holding. It does not work. Discard tapan plate and hot hold rice in rice cookers at 60C or above. Package rice bowls discarded at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice bowls were used as scoops for panko bread bag and flower container.
      • Corrective Action(s): Use dedicated scoops with handles to scoop ingredients. The panko bread bag will need a dedicated container with a lid. Correction required this week.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: New rodent activity and mice feces observed in the following areas:
      • 1.Behind dish laundry machine.
      • 2.Near the water drainage next to walkin cooler and vinegar storage shelf.
      • 3.Under shelving behind deep frier station.
      • Corrective Action(s): For these areas, clean, sanitize and contact pest control company of activity. Email next pest control activity reports to EHO for review. Correction required this week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Tapan platter used for hot holding cannot hold temperatures above 60C for hot foods.
      • Corrective Action(s): Remove this unit from the restaurant and use warm units which can hold cooked foods above 60C.
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked sweet potato being stored at 28C over hot plate at 3 pm. This batch was cooked at noon.
      • Corrective Action(s): Ensure to keep cooked foods at or above 60C or discard cooked food for service after 2 hours of being cooked to 74C. Time logs must be kept if food is to be stored on counter. Food was discarded by operator.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink had a bucket of water in it which staff were using to wash their hands. This is not acceptable.
      • Corrective Action(s): Ensure all hand sinks are free of blockage and used with liquid soap, paper towels and warm running water every time. Bucket was removed and education provided to operator.
      • Violation Score: 3
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some food containers were observed double stacked without lids or covers. Some dry storage units require dedicated scoops.
      • Corrective Action(s): Do not double stack containers on top of food. Use dedicated food grade covers and lids. Ensure there are dedicated scoops with handles for food containers.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Mice droppings observed near double compartment sink on the floor where soya sauce containers were stored.
      • Corrective Action(s): Ensure new droppings and areas impacted are cleaned and sanitized regularly. Notify pest control company of activity which comes in once a month.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General deep cleaning needed for kitchen as a whole. Clean up areas where grease and old food debris, such as in walk in cooler, undershelving and near and on the grill is required. Ensure to clean the inside of the walk in cooler fan as it is full of dust build up.
      • Corrective Action(s): Cleaning is required in 1 week.
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces cooler is measured to be 9.9oC. Food temperature (tofu for miso soup) is measured to be 9.4oC. No thermometer in cooler for monitoring.
      • Corrective Action(s): Do not store any perishable in cooler until cooler is under 4oC. Operator has turned down the knob at time of visit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff indicated the wrong sink as designaated handwashing sink at sushi area.
      • Corrective Action(s): Operator must ensure staff knows which sink is the designated handwashing sink and do not use it for prep sink. Sushi area has one handsink and two prep sinks. Ensure a sign is posted so all staff knows that.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in several areas -- floor at dishwashing aisle (a dead mouse noted on glueboard), area around dishwashing area, staff washroom with storage, and sushi bar area. Operator indicated pest control company comes in regularly (once a month) but could not provide invoice or report at time of visit.
      • Corrective Action(s): Remove all droppings, sanitize areas, and contact pest control. Increase visit frequency to twice a month until problem is rectified. Also, seal any holes, cracks or crevices to tackle the problem.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Unused equipment noted at the back of the dining area.
      • Corrective Action(s): De-clutter is required in the whole facility -- remove anything not in use, and keep facility clean to prevent harbourage of pests
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole kitchen requires thorough cleaning
      • Corrective Action(s): Clean:
      • -->behind chest freezers (do not store cardboard between wall and chest freezers)
      • -->floor under all prep tables, coolers, and other equipment
      • -->deep fryers (bottom compartment is filled with grease)
      • -->floor in walk-in cooler
      • -->the mentioned areas where mice droppings are noted
      • -->back storage area
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Missing ceiling tiles here and there throughout kitchen area.
      • Corrective Action(s): Ensure all ceiling tiles are in place, this will help with current mice issues.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sauces cooler is measured to be 9.9oC.
      • Corrective Action(s): Adjust or fix cooler untile temperature is maintained at 4oC or less.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Sauces cooler lacks an accurate thermometer for monitoring
      • Corrective Action(s): Ensure all coolers in facility has a thermometer inside. Temperature monitoring and recording are recommended.
      • Violation Score: 1
  32. Follow-Up Inspection

    0 infractions

  33. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A tray of inserts with potentially hazardous foods (ie. eggs, sliced carrots, cut vegetables, etc) are kept at room temperature with no time tracking or ice. Temperature is measured to be 9.9oC. Foods have been sitting out for lunch rush (>2hours).
      • Corrective Action(s): Ensure potentially hazardous foods are kept cold (ie. have ice surround containers) or time track and discard after 2 hours. Tray of foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bowl noted in handwashing sink at sushi area
      • 2. Paper towel missing in dispenser at handwashing station by cooking line
      • Corrective Action(s): Ensure handwashing station is meant for handwashing only and must equipped with paper towel in dispenser at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Container of raw chicken noted storing above ready-to-eat foods (ie. cooked spinach in water).
      • 2. Bowl noted in flour container
      • Corrective Action(s): 1. Ensure raw meat is stored below ready-to-eat foods to protect from contamination
      • 2. Do not use bowl as scoop for dry goods and keep in container. Use scoop with handle.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ktichen requires thorough cleaning
      • Corrective Action(s): The following areas require extra attention:
      • -->open area under counter at sushi area
      • -->floor under cooking line
      • -->all cooking equipment at cooking line (ie. deep fryers, stove, grill, etc)
      • -->gap between all chest freezers and wall
      • -->dry storage room floor
      • -->fan covers in walk-in cooler
      • -->floor in walk-in cooler
      • -->top of dishwasher
      • -->dishwashing area
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ceiling tile by dry storage room is falling apart
      • Corrective Action(s): Fix position of ceiling tile or replace with new one
      • Violation Score: 3
  34. Routine Inspection

    0 infractions