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Hong Sushi

6636 Hastings St, Burnaby · Restaurant

24 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed beef teriyaki cooled at room temperature. The internal temperature of the food measured at 56C.
      • Corrective Action(s):
      • - Staff portioned beef teriyaki into smaller containers and placed them into a cooler measured at below 4C.
      • - Do not cool food at room temperature as it will not cool fast enough to prevent pathogen growth.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Foods (sliced vegetables, sauces, tempuras, chicken teriyaki, etc) were stored at a cooler measured at 9C.
      • Corrective Action(s):
      • - Staff discarded a small container of wild salmon, steamed shrimp, and gomae sauce during the inspection.
      • - Other foods were transported to a cooler measured at below 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - One-third full pot of miso soup measured at 53C. The stove burner was off at the time of inspection.
      • Corrective Action(s):
      • - Staff reheated miso soup to 74C during the inspection.
      • - Ensure the soup is kept at 60C or above at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A thick slice of frozen pork observed thawing at room temperature.
      • Corrective Action(s):
      • - Staff placed the frozen pork into a cooler measured at below 4C.
      • - Follow one of these appropriate thawing procedures:
      • >> under cold running water, OR
      • >> into a cooler measured at below 4C.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - A group of small ants (10-15) observed behind the chest freezer closer to the kitchen.
      • Corrective Action(s):
      • - Contact pest control company and follow their recommendations.
      • - Ensure kitchen is cleaned daily.
      • - Seal any existing holes/gaps at the facility.
      • ***Date to be corrected by: as soon as possible***
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • - Gaps observed around the perimeter of the back door, including at the bottom and along right side.
      • Corrective Action(s):
      • - Seal/replace the door to remove gaps.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A display sliding door cooler in the kitchen measured at 9C.
      • Corrective Action(s):
      • - After the cooler was emptied, its temperature dropped to 0C.
      • - Overstocking and large stainless steel containers were observed to block cold air circulation, leading to increase temperatures inside the cooler.
      • - Ensure there is enough space in the cooler to allow proper air circulation to maintain food at 4C or below.
      • 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):
      • - Deep fried yam and chicken teriyaki were being stored at room storage (yam 12C, chicken 14C).
      • Corrective Action(s):
      • - Staff moved them into the cooler maintained at 4C or below.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Miso soup stored in a big pot measured at 45C.
      • Corrective Action(s):
      • - Miso soup was boiled to 74C and the burner stayed on to keep the soup at 60C or above.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Broken tiles (x3) observed underneath and next to the deep fryer.
      • 2. Flattened box observed on the shelving unit underneath the microwave.
      • Corrective Action(s):
      • 1. Repair/Replace the tiles.
      • - All surfaces must be smooth, durable, and easy to clean to keep the facility in a sanitary condition.
      • ***Date to be corrected by: 6 months***
      • 2. Remove the flattened box from the shelving unit.
      • - Do not use the box as a counter surface on the shelves as it is harder to clean.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A sanitizer solution was not prepared in the kitchen.
      • Corrective Action(s): Corrected during the inspection. A 100 ppm bleach solution was prepared.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease and food debris buildup in the following areas:
      • -Underneath equipment in the kitchen and sushi prep area
      • -Underneath the 2-door cooler in the kitchen.
      • Corrective Action(s): 1 week.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Fix the broken tiles around the deep fryer.
      • Corrective Action(s): 1 month
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris buildup observed under the front cooler and under equipment in the kitchen
      • Corrective Action(s): Clean today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Seal exposed wood behind the cutting board in the front and any exposed wood on shelving.
      • Corrective Action(s): 1 week.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Do not store salmon directly in the freezer. Ensure that they are kept in a container or bag.
      • Corrective Action(s): Correct today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease buildup under the fryer.
      • Corrective Action(s): 2 days.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the corner beside the sushi prep cooler and in the left hand corner in the kitchen.
      • Corrective Action(s): Obtain the services of a professional pest control company and provide the report within 2 weeks. Also, clean all droppings with a bleach solution.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) A gap was observed underneath the back door. This can allow for the entry of rodents into the premises.
      • 2) Food was not stored in pest proof containers.
      • Corrective Action(s): 1) Install a door sweep underneath the back door within 2 weeks
      • 2) Place all foods in pest proof containers with tight, fitted lids within 2 weeks.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease buildup in the kitchen.
      • Corrective Action(s): Today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One broken tile found in the kitchen.
      • Corrective Action(s): Repair/ replace this tile within one month.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff were FoodSafe Level 1 certified. The minimum requirement is that at least one staff member on duty has FoodSafe at all times.
      • Corrective Action(s): Provide documentation that staff are enrolled in FoodSafe level 1 or an equivalent course within two weeks.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: a) Cleaning needed next to the fryer to remove grease buildup.
      • b) Clean mildew behind front hand washing sink.
      • Corrective Action(s): a & b) As soon as possible.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food held at room temp:
      • 1. Chicken teriyaki
      • 2. Spring rolls
      • 3. Tempura batter
      • Corrective Action(s): Ensure all foods prepared in advance / pre cooked and or cooling at room temp are re-located into the cooler under 4 C. All PHFs stored above 4 C for more then 4 hours must be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bag of sugar and bread crumbs left on shelf in back hall
      • Corrective Action(s): Ensure all food is protected from contamination.
      • -Once bag of food is open it must be transferred into a pest proof container with a secure lid.
      • -Relocate sugar and bread crumbs into containers meeting the requirement.
      • Correction date: 3 days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning in hard to reach areas, knife shelf and lower shelves are slightly sticky or have food debris.
      • Corrective Action(s): Ensure the premises is maintained in sanitary condition.
      • Correction date: 2 weeks
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bag of sugar left on shelf in back hall
      • Corrective Action(s): Ensure all food is protected from contamination.
      • -Once bag of food is open it must be transferred into a pest proof container with a secure lid.
      • -Relocate sugar in container meeting the requirement.
      • Correction date: 3 days
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Back screen door in use - good condition, however gap in lower door noted
      • 2. Washroom window open - has no screen
      • Corrective Action(s): Ensure all exterior windows and doors prevent possible pest entry.
      • 1. Block gap in screen door
      • 2. Install screen in washroom window
      • Correction date: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1.Dirty metal strainer hanging on hook above paper towel dispenser in back kitchen - top of dispenser has grease and food debris
      • 2. Top metal shelves of back kitchen - grease build up
      • 3. Hard to reach areas - under equipment and in corners
      • Corrective Action(s): Ensure premises is maintained in sanitary condition.
      • Clean the above areas and add to routine cleaning schedule.
      • Correction date: 1 week
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large containers of cooked tempura sitting out at room temperature on counter during lunch rush. Items at temperatures of approximately 13-15 degrees Celsius. CORRECTED DURING INSPECTION - items placed back into cooler unit upon arrival of inspector.
      • .
      • Corrective Action(s): Ensure potentially hazardous food items are not permitted to remain at room temperature for extended periods of time. These items should not remain on counters during lunch or dinner rush.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing from main kitchen hand sink.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure paper towels are supplied at each hand sink.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items observed to be uncovered in cooler unit.
      • Scoops stored directly inside dry goods bins
      • .
      • Corrective Action(s): Cover all food items in cooler units
      • Ensure scoops are removed from dry food bins after each use and properly washed and sanitized between uses.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas have food debris accumulation and require cleaning:
      • - Mould behind hand sink in sushi area. Replace mouldy caulking in this area.
      • - Clean floor throughout
      • - Clean all upper and lower shelves
      • - Clean exhaust canopy vents once per week. Current cleaning schedule of once per month is insufficient
      • - Clean fronts of storage containers
      • - Clean inside microwave
      • - Remove all cardboard from facility used to line shelves. Cardboard can not be easily cleaned.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shelf where sushi knives are stored has exposed wood. Some areas of shelf surface are worn.
      • .
      • Corrective Action(s): Line shelf with appropriate, suitable, durable and easily cleanable material.
      • .
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Drying rack appears to have heavy mildew.
      • Corrective Action(s): Directed staff to clean and sanitize the drying rack immediately before use. Ensure the drying rack is cleaned on a routine basis since clean items are dried here and should not be contaminated.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food debris floating in sanitizing sink where dishes are being soaked. 2) Wet wiping clothes left on the counter.
      • Corrective Action(s): 1) Drain the sink, clean and refill with 100ppm bleach santiizer. All dishware to be recleaned. Any food debris should be rinsed off in the first sink prior to soaking in sanitizer. 2) Keep wet wiping clothes soaked in 100ppm bleach sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw beef slices stored above cooked chicken in reach in cooler. 2) Raw chicken stored above cucumbers in the prep cooler. 3) Rice ladle stored directly in rice cooker.
      • Corrective Action(s): 1) 2) Relocate raw meats so they are stored beneath ready to eat foods. 3) Store rice ladle in an ice water bath container outside of rice cooker to prevent rice from being contaminated.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up in exhaust hood, deep fryer and prep table, kitchen ceiling and walls. Food splash noted around tea dispensing area, grease along pipes in kitchen and food debris in microwave. Mildew around all sinks (washroom included).
      • Corrective Action(s): Please conduct a DEEP clean by follow up inspection. Have the exhaust hood serviced.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stacks of take out miso soup toppings (tofu, seaweed, imitation crab) were left on the counter.
      • Corrective Action(s): Please store these toppings in the cooler at 4C or colder. Discussed that these take out bowls should not be stacked if they are filled with toppings as the bottom of the bowl touches the food and is unsanitary.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) No lid/cover for the teriyaki sauce in hot holding unit. 2) Bowl used to dispense bulk sugar in the back.
      • Corrective Action(s): 1) Please place a lid/cover for the teriyaki sauce. 2) Please find a proper scoop to dispense sugar and place the scoop vertically so that the handle does not come in contact with the sugar.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up in the back cooking area (exhaust hood, floors under deep fryer and cooler door in the back).
      • Corrective Action(s): Please do a deep clean more regularly as discussed.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Teriyaki sauce was measured at 54C, temperature setting was correct as verified by onsite staff. Water level for the hot holding unit was too low (water covers <1/4 of the depth of container).
      • Corrective Action(s): Directed staff to add more water so it is adequate to maintain food >60C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tote cover was observed to have food debris as it was placed under the tote which stores clean food containers. The clear tote is stored underneath the handsink in the front.
      • Corrective Action(s): Directed staff to reclean and sanitize the tote cover and to ensure that the food containers are covered to prevent contamination as rodent acivity is observed here.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 50ppm bleach chlorine detected in second sink for sanitizing purpose. Staff onsite did not know what the proper concentration of bleach chlorine should be. Some rice grains are noted inside the sanitizing sink as well.
      • Corrective Action(s): Directed staff to drain and remix so there is 100ppm bleach sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of ginger are stored on the floor in the back outside of bathroom.
      • Corrective Action(s): Please store food 6 inches off the ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings found in the same corner under sushi bar and under handsink in the sushi bar.
      • Corrective Action(s): Please remove droppings. Hire a pest control company to identify entry point so it can be sealed properly. Clean and sanitize the noted areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted in several areas - floor under sushi bar counter, handsink, microwave, under dishwashing sinks and cooking station.
      • Corrective Action(s): Please do a deep clean of the noted areas by next follow up inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: All three staff onsite are not Foodsafe certified. Owner came to the restaurant at the end of inspection.
      • Corrective Action(s): Main sushi chef and kitchen staff must take Foodsafe Level 1 (Chinese version available). Please visit www.foodsafe.ca and e-mail the certificates in 1 month.
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A rat dropping was found on top of cleaned tupperware under sushi bar handwashing station.
      • Corrective Action(s): Clean and sanitize all tupperware under the sushi bar. Obtain a rodent proof tote/container to store clean tupperware.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed food debris in the sanitizing sink. Staff informed that he cleaned the dishware, rinsed then placed the dishware in the bleach water sink; test strip verified 100ppm in the sanitizer.
      • Corrective Action(s): Dishware must be properly WASHED and RINSED in the FIRST sink before placing cleaned dishware to SANITIZE in the SECOND sink. There should be no food debris present in the sanitizing sink. Staff drained the sanitizer at time of inspection. Rewash the dishware as directed.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat dropping were still present in the corner under sushi bar; more activity were noted on the kitchen floor in the back (beside glass cooler and under dishwashing sinks). No activity found behind chest freezers in the back, the hallway or washroom where access was previously identified (sealed with stainless steel sheet behind hot water tank).
      • Corrective Action(s): Please remove droppings and find then seal entry points to prevent access. Continue to monitor the noted activities to determine if the rodent activity is active. Recommend having a professional pest control company to assess the property.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen on back door (bottom right corner) is starting to detach, which can allow pest entry.
      • Corrective Action(s): Please repair/replace the back screen door. Remind all staffs that they should close the back door tightly when taking garbage out.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and bulid up noted from last inpsection were still present.
      • Corrective Action(s): Please conduct a deep clean immeidately, especially when rodent activity is present. Areas include all kitchen flooring, wall, deep fryer and exhaust, cooking stove and shelving units. Use 100ppm on all food contact surfaces.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One new kitchen floor tile was observed to be undersized, so that grease and food (e.g garlic) was found between the gaps of tiles. Few other cracked tiles were also present.
      • Corrective Action(s): Please remove the broken/undersized tile, then clean underneath to remove grease build up. Then replace with proper floor tile and grout so that flooring can be properly cleaned. The surface should be smooth, durable and easily cleanable.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert of salmon sashimi was measured at 14C.
      • Corrective Action(s): Food discarded. Cold potentially hazardous food must be measured at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping towels were left on the counter. 0ppm bleach sanitizer detected in the sushi bar sanitizer bucket. Staff explained that dishes and utensils are washed with soap then rinsed off, and air dried. No sanitizer step.
      • Corrective Action(s): Remember to place wet wiping towels back in the sanitizer between uses and change the bleach sanitizer solution more frequently. Test strips were available onsite to determine strength. Soak cleaned dishware in 100ppm sanitizer for 2 minutes before air dry. FHA manual warewashing sign provided to operator. Please place on wall and have staff refer to this.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Empty containers were placed in handwashing stations in the sushi bar.
      • Corrective Action(s): Handwashing stations are for handwashing only, do not use block it or place anything inside the sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop was found inside the rice cooker.
      • Corrective Action(s): Do not place the scoop inside, place the scoop outside of the rice cooker, in small container with cold water.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a bag of sliced raw beef being thawed at room temperature. Beef was measured 16C outside but -1C inside.
      • Corrective Action(s): Reviewed proper thawing process: 1) place frozen food under cold running water 2) place frozen food in cooler for next day use or 3) microwave using defrost function. Do not leave frozen food on counter to thaw food.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed lots of rat droppings on the floor under sushi bar handwashing station.
      • Corrective Action(s): Remove droppings and place traps to monitor for pest activity. No other droppings observed at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted on kitchen floor, drying rack (catch tray had black debris), microwave with food splash and grease build up in kitchen exhaust.
      • Corrective Action(s): Deep cleaning is required for the facility. Complete in 1 week.
      • Violation Score: 3
  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): Two pieces of grilled chicken stored on the prep table at 29.5-30C. Lunch rush is over and no pending order to make the chicken.
      • Corrective Action(s): Chicken discarded. Ensure not to keep cold potentially hazardous food on counter if it is not being used. Kitchen staff should make food to order on slow hours and place grilled chicken away in cooler (4C or colder) after lunch rush.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Bleach sanitizer measured at 50ppm in the kitchen. 2) Wet wiping cloth noted on tables in the sushi bar and kitchen. 3) Reviewed manual rewashing with operator who informed that dishware wash washed in 100ppm bleach in one sink and then in detergent water and rinsed off in the second sink. 4) Wet tupperware were being dried on wet towel beside handsink in the sushi bar.
      • Corrective Action(s): 1) Prepare 100ppm bleach sanitizer for use. Use test strip to verify strength. 2) Always store wet wiping clothes in 100ppm bleach sanitizer between uses instead of storing them on the counter. 3) Follow proper procedure posted on the wall: wash with detergent and rinse off with water first before soaking dishware in 100ppm bleach sanitizer for 2 minutes then air dry. 4) Either dry with paper towel then discard paper towel OR obtain additional dishrack to properly air dry.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two canned oysters were syran wrapped and stored in the cooler. Some inserts of food sush as tempura and cooked chicken, cut veggies were stored in the cooler with no cover.
      • Corrective Action(s): Transfer food from cans to food grade containers. Cover food when not in use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris noted on the floor and shelves in the kitchen.
      • Corrective Action(s): Deep cleaning is required. Although operator informs that they deep clean twice a week, there is tremendous amount of grease accumulated from the frying.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions