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Isami Sushi

6 - 4603 Kingsway, Burnaby · Restaurant

30 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bag of panko found in storage room next to shelf containing shoes in back room. Paper bag stored directly on floor
      • Pots stored on floor next to hot water tank.
      • .
      • Corrective Action(s): Ensure all food items are stored in pest proof containers up off floor and in food storage areas.
      • Food equipment is to be stored up off floor minimum 15cm
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat out at room temperature upon arrival of EHO.
      • CORRECTED DURING INSPECTION - items returned to cooler unit.
      • .
      • Corrective Action(s): Ensure items are thawed under conditions of less than 4 degrees Celsius
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Sushi area lower shelves
      • - Tools are stored in food preparation area
      • - Much clutter at facility.
      • - Containers storing utensils require cleaning.
      • - Some cooler handles have build up of grime on underside and require cleaning
      • - Some cooler seals require cleaning/replacement
      • .
      • Corrective Action(s): Thorough cleaning required. Tools are to be stored out of food preparation areas. Remove any item not necessary for business as it will assist with cleaning and pest prevention.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many areas of restaurant in poor condition:
      • Bar cooler is at temperatures greater than 4 degrees Celsius. Temperatures of 6 degrees Celsius observed at time of inspection.
      • - Cooler seals in poor condition in freezer and two door cooler unit.
      • - Holes in walls observed in various areas throughout.
      • - Peeling paint on walls
      • - Holes observed in back splash
      • - Loss of caulking at two compartment sink
      • - Shelves in various areas are broken
      • .- Cutting board is worn and needs replacement
      • - Lower stainless steel shelves under dishwasher has been worn to the point where it needs replacement.
      • .
      • Corrective Action(s): - Repair Bar cooler unit
      • - Cooler seals are to be replaced where needed
      • - Holes in walls are to be repaired throughout and with suitable non-absobent material such as painted drywall, covered drywall, China board, stainless steel, tiles, etc.
      • - Backsplash is to be replaced where worn.
      • - Walls where paint has peeled are to be repainted.
      • - Caulking is to be replaced as part of routine maintenance of facility.
      • - Any equipment that is beyond the point of repair is to be replaced.
      • .
      • Significant structural improvements are needed at facility. Many items of equipment need replacing or serious repair.
      • .
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar cooler and two door stand up cooler at ambient air temperatures greater than 4 degrees Celsius. Bar cooler observed to be at 10 degrees Celsius and two door stand up cooler at temperatures ranging from 10 -15 degrees Celsius.
      • The following potentially hazardous food items were found to be at temperatures greater than 4 degrees Celsius:
      • - x 3 beverages 9.2-10.8 degrees Celsius
      • - Cut squash 9.5
      • - x 6 raw prawn 9.4, 9.6, 9.9, 10.3, 11.6 degrees Celsius
      • - Prepared salmon 7 degrees Celsius
      • - Fish heads 11.3
      • .
      • Corrective Action(s): Items discarded at time of inspection upon direction of EHO.
      • Do not use stand up two door cooler unit until such time as unit can be repaired.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution in sushi preparation area. Facility in midst of lunch hour preparation and service.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure sanitizer solution is made daily.
      • .
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat observed in back kitchen thawing on box of miso paste at ambient air temperatures greater than 4 degrees Celsius
      • .
      • Corrective Action(s): Facility is to thaw food items at temperatures less than 4 degrees Celsius. Facility has been informed of this on prior occasions.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning:
      • - Floors
      • - Lower shelves (debris and grease)
      • - Ceiling (stains and grease)
      • - Curtains (stains)
      • - Inside coolers (rust and debris)
      • - Walls and splash guard (food debris and grease)
      • - Cooler handles
      • - Under cutting boards in sushi area
      • - Shelves in sushi area
      • .
      • Corrective Action(s): Ensure more thorough cleaning.
      • .
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspapers used to absorbe grease under deep fryer.
      • .
      • Corrective Action(s): Newspaper is not to be used to absorb spills. Proper cleaning is required.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up two door cooler has broken latch. Right side door does not close properly. Once left side door is slammed the right side door pops open. This allows warm air to enter into cooler unit. Staff are not ensuring door remains properly closed
      • .
      • Bar cooler is at temperatures greater than 4 degrees Celsius
      • .
      • Cooler seals in poor condition in freezer and two door cooler unit.
      • .
      • Acoustic ceiling tiles used to seal holes in walls.
      • .
      • Holes in walls observed in various areas throughout.
      • .
      • Corrective Action(s): Repair latch for two door stand up cooler unit.
      • .
      • Repair Bar cooler unit
      • .
      • Cooler seals are to be replaced where needed
      • .
      • Acoustic ceiling tiles are not a suitable material to repair Drywall as they are absorbent
      • .
      • Holes in walls are to be repaired throughout and with suitable non-absobent material such as painted drywall, covered drywall, China board, stainless steel, tiles, etc.
      • .
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various items out at room temperature upon arrival of EHO including cooked egg, unagi, raw shrimp, raw fish, roe, found to be at temperatures of 8-15 degrees Celsius
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Potentially hazardous food items are not to remain at room temperature during lunch rush. This has been discussed before.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility in poor sanitary condition.
      • Dried rice in lower cupboards, food items and debris on floors, food splatter on surfaces, etc.
      • .
      • Corrective Action(s): Facility needs a deep and thorough cleaning. Remove items not necessary for business.
      • Clean and organize.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paint is peeling on facility walls. Cupboards are in poor condition. Holes in walls throughout. Lower shelves are in various states of repair including using vinyl and stainless to repair.
      • .
      • Corrective Action(s): Repairs must be made to restaurant. As items deteriorate they must be repaired or replaced. Facility is due for kitchen renovation.
      • .
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Salad at back counter out of cooler during entire inspection. Staff added ice to top of salad.
      • .
      • Corrective Action(s): Salad is to remain in cooler unit. A few cubes of ice on the top of the lettuce does not decrease the temperature to 4 degrees Celsius.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of adequate amount of soap at hand sinks throughout facility.
      • Some soaps had water added to bottom amounts. Some soap was on last of bottle. Hand sanitizer observed at hand sinks.
      • CORRECTED DURING INSPECTION - EHO relocated soaps to hand stations during inspection.
      • .
      • Corrective Action(s): Water is not to be added to soap to "stretch out soap" until soap is replaced. OBTAIN ADEQUATE AMOUNTS OF LIQUID SOAP.
      • Hand sanitizer is not to be used in place of soap. Hand sanitizer is insufficient for hand washing in restaurant.
      • It is the responsibility of owner to ensure adequate supply of liquid soap at all hand sinks.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: During inspection EHO did not witness proper hand washing occurring.
      • Staff were observed to rinse hands with water when hands became soiled
      • EHO observed staff rinsing gloves.
      • EHO witnessed TWO STAFF consume food with fingers - staff were observed to use hands to place items into their mouths. Each staff did return to food handling without hand washing.
      • .
      • Corrective Action(s): Staff are to wash hands properly with liquid soap and dry with paper towels.
      • Staff are to remove gloves when gloves are soiled and wash hands. If gloves are wanted a new pair is to be donned.
      • Staff are not to consume food items in food preparation areas. Staff are not to eat and return to food handling without proper hand washing. Once food items are consumed as hands may touch the mouth the hands are then considered to be soiled and hands must be washed.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tempura batter is stored in publically accessible hallway. This has been discussed repeatedly.
      • Rice paddle stored in stagnant water. This has been discussed with current EHO and previous inspector as well.
      • The following items found stored on shelf above food preparation areas on shelf: Cigarettes, WD40
      • Corrective Action(s): Remove tempura batter from publically accessed areas. The hallway is not a food storage area.
      • Rice paddles are to be stored in ice water.
      • Remove items from food preparation areas.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen tuna observed to be thawing at room temperature upon arrival of EHO. Owner informed EHO that the tuna was to be cut and processed immediately.
      • EHO did then observe the tuna to remain out on counter at room temperature thawing for the next hour.
      • .
      • Corrective Action(s): This has been discussed in the past. All thawing is to occur in cooler.
      • .
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility in poor sanitary condition.
      • ..
      • Corrective Action(s): Remove items not necessary for business.
      • Clean and organize.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paint is peeling on facility walls.
      • .
      • Corrective Action(s): Repairs must be made to restaurant.
      • As items deteriorate they must be repaired or replaced.
      • .
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): EHO observed staff improperly washing knife. No sanitizing step was used.
      • CORRECTED DURING INSPECTION - EHO instructed staff to sanitize knife prior to use.
      • .
      • Corrective Action(s): Ensure staff are using sanitizer or dishwasher with sanitizing rinse on food preparation surfaces. This includes cutting boards, counters. utensils, etc.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Upon arrival of EHO rice paddle stored in warm water.
      • CORRECTED DURING INSPECTION - Ice added to water.
      • .
      • Food stored in hallway. This has been discussed in the past. Food should not be stored in hallway. Food is to be stored in designated food storage areas.
      • .
      • Corrective Action(s): Rice paddle is not to be stored in warm water as this provides conditions for bacterial growth. Ensure Paddle is stored in ice water and washed frequently to prevent bacterial growth.
      • .
      • Relocate tempura mix to area not accessible by patrons.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large chunk of meat observed to be thawing in bucket in back at room temperature.
      • Sushi fish being thawed at room temperature. Discussion with owner. Owner claims to pull items out and process after 30 minutes. However after 1 hour some frozen fish remains unprocessed.
      • .
      • Corrective Action(s): Ensure all frozen potentially hazardous food items are thawed:
      • - under cold water that is changed frequently
      • - in microwave
      • - in cooler unit.
      • This has been discussed on previous inspection reports.
      • If processing of fish is to occur then it should be completed within a reasonable amount of time. If it can not be completed then it is to be returned to the cooler or freezer unit.
      • .
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires considerable cleaning:
      • - Cooler fronts
      • - Cooler seals
      • - Cooler handles
      • - Curtains need to be washed
      • - Floors
      • - Under sushi coolers
      • - lower shelves
      • - Upper shelves
      • - Shelves above two compartment sink used for air drying
      • - Clean inside ice machine as mould has accumulated
      • .
      • Upon arrival of EHO floors were in poor sanitary condition. Facility had just opened for lunch indicating improper cleaning from previous night. EHO touched various surfaces and had to wash hands immediately.
      • .
      • Corrective Action(s): Ensure more cleaning and more thorough cleaning as part of routine tasks.
      • .
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upper sushi display coolers lack thermometers.
      • .
      • Corrective Action(s): Ensure accurate thermometers are purchased for all cooler units.
      • .
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen / sushi station: floor tiles, grout between floor tiles is completely worn away, spaces between tiles replaced with food debris residue.
      • Corrective Action(s): Kitchen floor tiles are to be professionally cleaned to remove all trace of debris, then completely re-grouted to provide an easily cleanable surface. Correction date; Feb 1, 2025
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various sushi items stored at ambient room temperature upon arrival of EHO.
      • Eel, prepared sushi found to be stored on counter at temperatures of 20 degrees Celsius
      • Surface of thawing food items found to be at temperatures of 9 degrees Celsius.
      • .
      • Corrective Action(s): Eel and potentially hazardous food items are to be stored in cooler unit and not on counters for indefinite periods of time.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Upon arrival of EHO only one container of sanitizer solution observed in food preparation area. Sushi area lacking sanitizer solution.
      • 2) Dishwasher not achieving final sanitizing rinse of 50ppm Chlorine. Sign posted at dishwasher stated "Sanitizer Feed need to be adjusted - Its Not Feeding"
      • EHO ran dishwasher through 10 cycles and neither a high temperature sanitizing rinse of greater than 71 degrees Celsius nor a chemical rinse of 50ppm Chlorine were observed.
      • CORRECTED DURING INSPECTION - sanitizer solution was made for front area and dishwasher technician was called, unit was serviced and reached final sanitizing rinse of greater than 50ppm Chlorine at the plate.
      • .
      • Corrective Action(s): 1) Sanitizer solution is to be made available in both back kitchen and front sushi area.
      • 2) Dishwasher is to be repaired once it is found to be malfunctioning. Dishwasher is to either achieve high temperature sanitizing rinse of 71 degrees Celsius or chlorine rinse of 50 ppm Chlorine.
      • Facility has test strips to test daily. Technician is to be called once dishwasher is found to be not functioning properly.
      • All dishes are to be washed and sanitized
      • .
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fish of various sorts observed to be thawing in metal pan of sushi preparation area.
      • .
      • Corrective Action(s): Thawing is to occur in cooler unit.
      • .
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required.
      • - Inside coolers has food debris
      • - Food stored in public areas; bag of product stored on floor in public area, tempura and rice in bag found to be stored in public areas
      • - Cleaning and organizing required. Remove items not necessary for business from facility.
      • - Tools found inside food preparation areas on rolling rack
      • Corrective Action(s): Thorough cleaning required
      • Food should not be stored in public areas. Relocate these items to storage areas
      • Remove all items not necessary for business. Facility does not have adequate storage and space is limited. Ensure adequate storage.
      • Tools should be stored in alternate area - non-food preparation areas.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of 71 degrees Celsius or 50 ppm Chlorine at the plate.
      • Technician called during inspection. Unit repaired during inspection. 50ppm Chlorine achieved.
      • .
      • Corrective Action(s): Have unit maintained so that a final sanitizing rinse of either 71 degrees Celsius or 50 ppm Chlorine at the plate is achieved and maintained.
      • Regular maintenance is necessary for dishwashers.
      • .
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO dishwasher had chlorine residual of 0ppm Chlorine.
      • Owner had incorrectly put rinse chemical supply line to rinse and detergent chemical supply line to chlorine sanitizer so that dishwasher was washing with chlorine sanitizer solution and rinsing with rinse aid.
      • CORRECTED DURING INSPECTION.
      • EHO instructed that for a final sanitizing rinse of chlorine the chemical container of chlorine must be the final rinse and that for proper washing a detergent must be used in the dishwasher. The detergent was added to the chemical supply line of the dishwasher and the chlorine was added to the second chemical supply line for the dishwasher. A chlorine residual of 50ppm Chlorine was found at the final rinse after 20 runs of the dishwasher.
      • .
      • Corrective Action(s): Lack of chlorine sanitizer testing strips for dishwasher - obtain chlorine test strips for dishwasher immediately
      • Label chemical supply lines of dishwasher immediately
      • Test dishwasher DAILY to ensure chlorine residual on dishes for final sanitizing rinse of greater than or equal to 50ppm Chlorine.
      • Ensure this does not occur again.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water in staff washroom was turned off at time of inspection.
      • CORRECTED DURING INSPECTION. EHO turned hot water valve to open position at wall
      • .
      • Corrective Action(s): DO NOT turn hot water valves off if hot water is leaking.
      • Hand sinks are to be supplied with hot and cold running water that is easily accessible.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bag of panko observed in hallway to washroom
      • .
      • Corrective Action(s): Open bags of food items are not to be stored in hallway. Anything that is opened is to be moved to food preparation areas.
      • Currently facility is using a hallway for food storage that has not been approved by Fraser Health. Do not use to store open items.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris found on floor under shelves between cook line and dishwasher, under two compartment sink
      • Food debris found on lower shelves throughout back kitchen and front sushi area.
      • Shelves inside cooler units are rusted and require replacement or resurfacing.
      • .
      • Corrective Action(s): Clean affected areas.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Hot water faucet in staff washroom leaks.
      • 2) Faucet at server/tea station is loose.
      • 3) Light cover in kitchen area needs to be replaced as it is missing.
      • 4) Facility requires repair in many areas as facility is showing signs of wear: Drywall, tiles, equipment, wire racks rusting
      • .
      • Corrective Action(s): 1) Repair staff washroom hot water faucet.
      • 2) Repair hand sink at tea area before it breaks completely.
      • 3) Ensure all light covers are replaced
      • 4) Budget for repair work. Facility will eventually require renovations
      • .
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many potentially hazardous food items stored out at room temperature upon arrival of EHO. Items observed to be at temperatures of 16-25 degrees Celsius internally.
      • CORRECTED DURING INSPECTION - items placed into cooler units at 4 degrees Celsius.
      • .
      • Corrective Action(s): Potentially hazardous food items are not to be stored at room temperature during lunch rush. These items are to be cooled and placed into cooler units.
      • This item has been discussed with facility by previous inspector.
      • FINAL WARNING. Going forward any item deemed to be out of cooler for unknown period of time and at temperatures between 20-60 degrees Celsius will be discarded.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Upon arrival of EHO back food preparation area lacked sanitizer solution for counters.
      • Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate after 12 plus runs.
      • .
      • Corrective Action(s): Ensure sanitizer solution is prepared daily.
      • Ensure dishwasher is maintaining final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate with EACH RUN throughout the day.
      • .
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water at facility at 18-24 degrees upon arrival of EHO.
      • Dishwasher not able to reach hot enough temperature due to lack of adequate hot water at facility.
      • .
      • Corrective Action(s): Facility requires an adequate supply of hot water to operate throughout the day. Hot water tank should be able to supply hot water to facility while in operation.
      • Hot water tank requires inspection by plumber or electrician to determine issue with hot water tank. Facility may require additional hot water tank.
      • .
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff had stored personal keys in container with ginger in it.
      • Food items stored in common areas
      • .
      • Corrective Action(s): Staff personal items are to remain on staff or in designated areas. No personal items in or around food preparation areas.
      • Food items are not to be stored in common areas of restaurant. Remove items from front of restaurant and relocate to approved areas. This could be the back area where the empty bottles are stored.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food observed to be thawing on counter at room temperature.
      • .
      • Corrective Action(s): Thawing is to occur at temperatures of less than or equal to 4 degrees Celsius.
      • In cold water or in cooler or in microwave.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Facility requires cleaning. Food and grease build up in back kitchen on floors, walls and shelves.
      • .
      • Corrective Action(s): More thorough and routine cleaning required.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility in unsanitary condition. Facility requires deep, thorough cleaning. Facility requires cleaning in the following areas:
      • - Floors
      • - walls
      • - Inside coolers and freezers
      • - Shelves
      • - Under equipment
      • - Organization of back areas
      • - Removal of bottles from back area
      • - Under grill
      • - Exhaust canopy
      • ,
      • Corrective Action(s): More routine deep cleaning required at facility. Each night facility needs thorough cleaning not just once per week. Facility should be mopped daily not just swept daily with weekly mopping.
      • .
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple violations:
      • - Hot water tank does not supply adequate amount of hot water to facility at 1:30pm in the afternoon
      • - Broken two door stand up cooler in sushi area. Front and one handle require repairs.
      • - Spray nozzle for dishwashing area requires repair as it has been taped with electrical tape
      • .
      • Corrective Action(s): Ensure hot water tank has an assessment/repair by proper technician/electrician/service person to ensure adequate supply of hot water to restaurant at ALL TIMES while restaurant is in operation or food preparation is occurring.
      • Two door stand up cooler handle and front to be repaired.
      • Spray nozzle at dishwasher area requires replacement or repair.
      • .
      • Violation Score: 15
  16. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products in servery and hallway are stored on ground.
      • Corrective Action(s): Ensure food products are all stored at least 6 inches above ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under deep fryers still require better cleaning.
      • Corrective Action(s): Ensure floor is cleaned properly.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No paper towel in dispenser at prep sink in kitchen.
      • 2. A bucket is inside sink in staff washroom.
      • 3. No liquid handsoap at front beverage cooler
      • Corrective Action(s): Ensure handwashing stations are clear of items and accessible at all times. Liquid handsoap and paper towel, in dispensers, must be available for proper handwashing to occur.
      • This has been noted in last routine inspection, failure to comply may result in further enforcement action.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food buckets are noted storing on ground.
      • Corrective Action(s): Ensure all products (food and non-food) are stored at least 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More attention is cleaning is required in kitchen.
      • Corrective Action(s): In particular:
      • -->floor under prep sink
      • -->area where tempura batter is stored
      • -->floor under deep fryers (pool of grease noted)
      • -->floor under dishwasher
      • -->floor in sushi prep area
      • -->inside ice machine
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foil is observed on cooking equipment
      • Corrective Action(s): Ensure foil is removed so that all surfaces are easily cleaned, durable, and impervious to moisture.
      • Violation Score: 3
  18. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A small amount of potentially hazardous foods is noted at room temperature. Operator indicated foods are discarded or used as staff's lunch after rush. Lunch is served from 11:30am-2pm (2.5 hours).
      • Corrective Action(s): Potentially hazardous foods can only be stored at room temperature for 2 hours. Set a timer at 1:30pm and do not serve to customers after that.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of tempura batter mix are still storing on ground.
      • Corrective Action(s): Ensure all food proudcts are stored at least 6 inches above ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: While general sanitation appears better, some areas still require attention.
      • Corrective Action(s): Clean:
      • -->inside of ice machine
      • -->oven (oven door; side of oven)
      • -->floor under prep cooler
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods are noted at room temperature at the cooking line, with no time tracking. For example, foods such as cut cabbage, eggs, tofu, cut vegetables for tempura, tofu pieces and green onion for miso soup are all storing at room temperature with no time tracking. Keeping it out for rush hour with no time tracking is not an acceptable method.
      • Corrective Action(s): Potentially hazardous foods should be kept hot (over 60oC) or cold (under 4oC). Potentially hazardous foods at room temperature must be time tracked.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer is made at the back kitchen. Staff indicated sanitizer has not been made today yet (time of visit at 12:15pm at rush hour).
      • Corrective Action(s): Sanitizer must be available at all times during operating hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Hansink in staff washroom is obstructed with a bucket in basin.
      • 2. No handsink is noted in back kitchen. Lone staff is rinsing hands at 2-compartment sink, with no liquid handsoap and paper towel present.
      • 3. At the sushi bar area, staff indicated both sinks are handwashing stations. However, a bowl is noted in each of the basin.
      • Corrective Action(s): All handwashing stations must be clear of items, and must be accessible at all times. Hot and cold running water, liquid handsoap and paper towel must be present at all handwashing stations.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Lone staff at back kitchen is in charge of making tempura, preparing and cooking raw proteins and much more. No proper handwashing has been observed. Only observed staff rinsing hands after dipping vegetables in tempura batter.
      • Corrective Action(s): Staff must wash hands properly - with hot and cold running water, liquid handsoap and paper towel after EACH contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food products are observed storing on ground.
      • 2. In use utensils such as rice scoop observed in stagnant water.
      • 3. Light cover is missing in kitchen (outside staff washroom). No plastic cover is noted for this set of lights.
      • Corrective Action(s): 1. Food products (even in boxes) should be stored at least 6 inches above ground.
      • 2. Do not store in use utensils in stangnant water. Store in an empty container, or in ice and sanitize every 4 hours.
      • 3. Add light cover or plastic cover for this set of lights.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thorough cleaning is required for the whole facility.
      • Corrective Action(s): In particular:
      • -->ice machine
      • -->all floor in kitchen
      • -->bottom compartment of deep fryers
      • -->floor in staff washroom
      • -->all area (floor, shelves, etc) in sushi bar
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard is observed to be used a floor liners or equipment liners.
      • Corrective Action(s): Remove cardboard. All surfaces must be durable, easily cleaned, and impervious to moisture.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front waitress area had discarded santizer bucket already (inspection time 130pm and closed at 2pm)
      • Corrective Action(s): Do not discard sanitizer buckets until all customers are finished and dining tables are cleaned and sanitized -leave the wet towels in the sanitizer buckets maintained >100ppm as per test strips
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Hard-to-reach areas in the back kitchen and sushi bar need more regular cleaning:
      • -under shelves, behind water heater, wire shelves above 2-compartment sink are food laiden, dirty
      • 2. Drapes leading into the sushi bar again observed filthy with food debris
      • NOTE: this infraction was cited back on the February 13, 2019 routine inspection
      • Corrective Action(s): Clean and disinfect hard-to-reach areas at least on a weekly basis
      • Clean and disinfect
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Tin foil used as a permanent liner on stainless steel shelf in the back kitchen lower shelf
      • -One shelf next to fryers is too close to the ground -floor area cannot be cleaned on a practical basis
      • Corrective Action(s): -Remove tin foil -clean and sanitize surface. Do not use disposables as shelf/floor liners (i.e. newspaper, cardboard, tin foil, food wrap, etc.)
      • -Increase height of lowest shelves to at least >15cm off the ground to facilitate cleaning
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door white fridge at sushi bar -the doors do not close tight -one of the doors was found open a bit releasing cold air
      • Corrective Action(s): Repair latches/door so it closes tight. Even if the fridge is working properly it will not be kept cold enough if the doors are not shut
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employee washroom again has no means of drying hands -no paper towels in the dispenser
      • NOTE: this was also noted in the February 13, 2019 routine inspection -final warning until increased enforcement occurs
      • Corrective Action(s): All handwash sinks must be adequately stocked: paper towels in dispenser, pumped soap, hot/cold water and clear for use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods again observed directly under sinks: alcoholic drinks under front sinks, soy sauce under waitress handsink
      • NOTE: this was noted in the January 23, 2018 routine inspection -repeat infractions will require increased enforcement such as $345 ticket(s)
      • Corrective Action(s): Do not store foods directly under sinks -sink piping have a tendency to leak non-potable water.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dirty dishware again observed first thing before opening.
      • NOTE: this was noted in the July 10, 2018 routine inspection as well -repeat infractions will require increased enforcement
      • Corrective Action(s): Do not leave dirty dishes overnight -they will attract pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Employee washroom is filthy and disorganized.
      • Front cashier area is disorganized and materials not related to restaurant (old magazines, old papers)
      • Corrective Action(s): Clean, organize and disinfect these areas
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): -Frozen squid being defrosted in the mop sink
      • -Bowls in use for bulk foods
      • Corrective Action(s): -Do not use the mop sink for food related duties! -This is a dirty area and only for mop related.
      • -Do not use bowls for bulk foods -foods will be contaminated by fingers -use scoopers lodged in the food handle up
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi display coolers are turned off nightly. Workers are placing the foods there too early before the fridges have a chance to reach cool enough temperatures.
      • Corrective Action(s): Do not place the foods in the Sushi Display coolers until the temperatures are at or below 4 deg C -as per the thermometer placed at food level there
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employee washroom has no paper towels.
      • NOTE: toilet paper consistency is not suitable for washing hands
      • Corrective Action(s): All handsinks must have paper towels dispensed, pumped soap, hot/cold water and clear for use
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Drapes leading into the sushi bar area, kitchen and through the Pass-Thru window are dirty
      • Corrective Action(s): Clean and disinfect more regularly
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scooper buried in ice machine
      • Corrective Action(s): Do not leave scooper in ice machine -store in a clean container outside or hang on the outside of the machine
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer bucket available in the back kitchen area
      • Corrective Action(s): Prepare your bleach sanitizer first thing in the morning maintained at >100ppm chlorine residual and leaving the rinsed towels there when not actively used
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish in freezer not protected -lying directly on the racks
      • Corrective Action(s): Discard fish
      • Protect your foods in clean plastic bags, clean containers or original packaging -these fridge racks are not regularly cleaned and sanitized
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dirty dishes are being left overnight (inspection right after opening 1130am).
      • Corrective Action(s): Do not leave dirty dishes overnight you will attract/breed pests such as flies and rodents
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area around hot water tank in kitchen has food debris/filthy
      • Corrective Action(s): Clean and disinfect daily
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Utility sink faucet broken at sushi bar
      • Corrective Action(s): Repair
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door upright fridge in sushi preparation area too warm. Temperatures ranging:
      • 6 deg C for mayonnaise
      • Corrective Action(s): Operator adjusted thermostat and serviceman will be coming later today
      • Temperature Logs for fridges inconsistent -you must be daily temperature logging all fridges
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives stored on dirty upper shelf in back kitchen -the shelf is lined with bubble wrap
      • Corrective Action(s): Dishwash the knives immediately
      • Store your utensils in clean and sanitized container or clean wall magnetic strips
      • Remove the bubble wrap -do not use disposable liners for shelves!
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reused wiping towels left on countertops in back kitchen and waitress area
      • Corrective Action(s): Leave your wiping towels in your bleach sanitizer solution maintained at >100ppm as per test strips (100 to 200ppm recommended)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Alcoholic drinks and pops stored directly under front 2-compartment sink next to cash register
      • Corrective Action(s): Do not store foods under sink! REPEAT infraction from last April's routine inspection
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Upper shelves in back kitchen need minor cleaning and some organization
      • Corrective Action(s): Organize, clean and sanitize upper shelves in back kitchen area and on a more regular basis
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Spray nozzle is covered with duck tape
      • Corrective Action(s): Remove duck tape -not a cleanable material
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -2-door upright fridge is too warm
      • -Table in back kitchen is duck taped over
      • Corrective Action(s): -repair/adjust fridge
      • -Inadequate surface cannot be cleaned properly -remove duck tape have it resurfaced
      • Must be smooth, easily cleanable, non-absorbent and non-toxic
      • Place Trays overtop in the meantime
      • Violation Score: 3
  30. Routine Inspection

    0 infractions