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Japolo Sushi

218 - 3355 North Rd, Burnaby · Restaurant

24 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bean sprouts are stored in water. Water temperature: 7C
      • Corrective Action(s): - Bean sprouts must be stored at or below 4C. Store bean sprouts in cooler at or below 4C or inside ice water.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under handsink at front service counter.
      • - Between wall and front upright single door display cooler.
      • - Under/ behind/ around small chest freezer.
      • - Area between hot water tank and wall.
      • Corrective Action(s): - Remove droppings and clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • **Continue to monitor pest activity - take corrective actions quickly if new and/ or increased activity is observed.
      • **Continue to use snap traps and/ or glueboards to facilitate pest monitoring.
      • **Continue to work on maintaining a high level of sanitation throughout the premises, especially in hard to reach areas.
      • [Correction Date: 28-April-2026]
      • Note:
      • Operator reported that rodent activity has decreased and reports no new rodent activity. Operator states that droppings observed may be old droppings and not from recent activity.
      • **Thoroughly clean the above noted areas above, remove all droppings to help confirm the presence/ absence of new rodent activity.**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Operator is using "lids" constructed of cardboard pieces and covered with plastic food wrap to cover food stored metal insert containers inside walk-in cooler.
      • Corrective Action(s): - Do not use cardboard pieces covered with plastic food wrap as lids.
      • - Discard all cardboard lids.
      • **All food equipment must be adequately durable to withstand washing and sanitizing procedures.
      • **All food equipment must be constructed of food grade materials and manufactured for food contact.
      • [Correction Date: 21-April-2026]
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chlorine bleach sanitizer not available.
      • - Wiping cloths not stored in sanitizer between uses.
      • Corrective Action(s): - 100-200 ppm chlorine bleach sanitizer must be available for sanitizing food contact surfaces.
      • - Store wiping cloths in 100-200 ppm chlorine bleach sanitizer between uses. **Change sanitizer regularly throughout the day.
      • - 100-200 ppm chlorine bleach sanitizer = 1 tsp chlorine bleach + 1 L water.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Soap not available at front service area handsink.
      • 2. Papertowels not available at kitchen handsink.
      • Corrective Action(s): - Handsinks must be accessible at all times, and provided with hot and cold water, liquid soap and papertowels.
      • - Provide liquid soap at front service area handsink.
      • - Provide papertowels at kitchen handsink.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under front service counter.
      • - Behind both kitchen chest freezers.
      • - Behind hot water tank.
      • - Along floor/ wall edges at kitchen back door.
      • Corrective Action(s): - Remove droppings and clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • [Correction Date: 15-Dec-2025]
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Sticky residue observed under shelves in dry storage room and along floor/ wall edges.
      • - Sticky residue and old rodent droppings observed along floor/ wall edges under front prep area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. Degreaser may be required.
      • [Correction Date: 27-June-2025]
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Along floor/ wall edges in kitchen (behind cooking equipment, behind freezers, around hot water tank area).
      • - Along floor/ wall edges in dry storage room.
      • - Along floor/ wall edges under front service counter.
      • - Under and behind both prep coolers.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Remove clutter (unused rice cooker and blenders, old containers and pots, hot holding unit, etc) from the premises as clutter is limiting access to facilitate cleaning and pest control monitoring.
      • [Correction Date: 19-June-2025]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Plastic ice scoop handle is broken, edges are jagged.
      • Corrective Action(s): - Stop using ice scoop, discard. Pieces of jagged ice scoop may break and contaminate ice. Ice may become contaminated from food handler's hands as there is no longer a handle.
      • - Replace ice scoop.
      • [Correction Date: 04-June-2025]
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 1. 2 rodent poison bait boxes observed in front prep area - under counter and under prep cooler.
      • 2. Containers of cleaning powder stored on wire shelves above food equipment.
      • Corrective Action(s): 1. Remove rodent poison bait boxes from the premises. Poison is not permitted to be placed inside food premises.
      • 2. Relocate cleaning powder containers to shelving where all other cleaning supplies are stored.
      • [Correction Date: Immediately]
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sprouts stored in water at room (ambient) temperature.
      • - Cooked noodles stored at room (ambient) temperature.
      • Corrective Action(s): - Sprouts and cooked noodles are potentially hazardous food products at must be stored inside a cooler at or below 4C. Alternatively, sprouts and cooked noodles can be stored in ice water, replace ice when it melts.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Along back side of walk-in cooler wall (beside hot water tank).
      • - Along floor/ wall edges behind large chest freezer in kitchen.
      • - Floor/ wall edges in dry storage room.
      • - Floor/ wall edges under front service counter.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • [Correction Date: 20-Jan-2025]
      • Note: Glueboards and snap traps placed throughout premises empty at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in all areas listed under Violation 304.
      • - Grease/ grime/ food debris accumulation observed along floor/ wall edges under cooking equipment.
      • - Dirt and grime accumulation observed under shelving units around back door/ dishwasher area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 20-Jan-2025]
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sprouts stored in water at room (ambient) temperature.
      • 2. Cooked noodles stored at room temperature.
      • Corrective Action(s): 1. Sprouts are used as a garnish and/ or topping. Store sprouts at or below 4C or in ice water.
      • 2. Cooked noodles are considered a potentially hazardous food product and must be stored at or below 4C.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low Temperature Chemical Sanitizing Dishwasher: ~10 ppm chlorine residual detected
      • 2. Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • Corrective Action(s): 1. Minimum 50 ppm chlorine residual required after dishwashing cycle using low temperature chemical sanitizing dishwasher.
      • Food Equipment must be manually sanitized. Operator can use dishwasher to wash dishes; however, dishes must be manually sanitizing using 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water). Operator able to demonstrate that adequate equipment and space to accommodate temporary measure.
      • 2. Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses (1 tsp chlorine bleach + 1 L water).
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Along and under kitchen shelf beside back door.
      • - Floor and under junk and miscellaneous items in storage room.
      • - Around kitchen hot water tank area.
      • Corrective Action(s): - Remove droppings and clean above noted areas.
      • - Use 100-200 ppm chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Remove all junk and miscellaneous items not required for the food premises operation from the storage room to prevent potential harbourage and nesting opportunities for rodents.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring.
      • - Ensure all areas of the premises are accessible for pest control service.
      • [Correction Date: 30-June-2024]
      • Note: Operator states that pest control services are provided by a pest control company every 2 months. Next service is scheduled for end of June.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Low Temperature Chemical Sanitizing Dishwasher: ~10 ppm chlorine residual detected.
      • Corrective Action(s): - Adjust and/ or repair dishwasher. Minimum 50 ppm chlorine residual required.
      • - Obtain chlorine test strips so that sanitizer concentration can be verified.
      • [Correction Date: 19-June-2024]
      • -->CORRECTION ORDER ISSUED
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice serving scoop stored in room (ambient) temperature water between uses.
      • Corrective Action(s): - Store rice serving scoop in ice water between uses.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Along kitchen shelf beside back door.
      • - Floor and under equipment in storage room.
      • Corrective Action(s): - Remove droppings and clean above noted areas.
      • - Use 100-200 ppm chlorine solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Remove unused equipment, recyclable items, and clutter from above noted areas to prevent potential attraction and nesting opportunities for rodents.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring.
      • - Continue to monitor pest activity. Report new and/ or increased activity to your pest control service technician.
      • - Ensure all areas of the premises are accessible for pest control service.
      • [Correction Date: 15-Feb-2024]
      • Note: Operator states that pest control service is provided by a pest control company once every two months. Pest control service reports unavailable for review at time of inspection. **Provide the next pest control service report to the undersigned for review.**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require cleaning:
      • - Behind and under chest freezer.
      • - Floor and wall behind upright freezer and toaster oven areas.
      • - Floors in area near back door and in storage room.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 15-Feb-2024]
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: - Operator does not have valid FOODSAFE Level 1 certificate.
      • Corrective Action(s): - Operator must have valid FOODSAFE Level 1 certificate or equivalent.
      • - Visit www.foodsafe.ca for courses and availability.
      • [Correction Date: 31-March-2024]
      • Note: Operator advised that the courses they had signed up to attend at Burnaby Health Protection were cancelled. Operator has registered for course scheduled on 25-March-2024.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice serving scoop stored in room temperature water between uses.
      • Corrective Action(s): - Store rice serving scoop in ice water between uses.
      • **Ensure that rice serving scoop is washed and sanitized at least once every 4 hours.
      • [Correction Date: 23-Oct-2023]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under and behind shelves/ equipment in front food prep area.
      • - Along floor/ wall edges at the edge of cooking equipment/ beside upright freezer.
      • - In hard to reach areas between kitchen equipment and behind freezers.
      • Corrective Action(s): - Remove droppings and thoroughly clean the above noted areas.
      • - Use bleach solution (1 tsp chlorine bleach + 1 L water) in affected areas.
      • - Continue to monitor rodent activity. Report new and/ or increased activity to your pest control service technician.
      • - Follow all recommendations provided by your pest control service technician.
      • - Ensure all areas of the premises are accessible for pest control services.
      • [Correction Date: 31-Oct-2023]
      • Note: Regular pest control services provided by a pest control service technician.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and rodent droppings accumulation noted behind chest freezers and in hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted areas. [Correction Date: 31-Oct-2023]
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: - Operator does not have valid FOODSAFE Level 1 certificate.
      • Corrective Action(s): - Operator must have valid FOODSAFE Level 1 certificate or equivalent.
      • - Visit www.foodsafe.ca for courses and availability.
      • [Correction Date: 31-Dec-2023]
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in the kitchen. See code 306 for details. Pest control was last here two months ago. Have a professional pest control company return and provide the report.
      • Corrective Action(s): 1 week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Install a door sweep on the back door since there is a noticable gap there.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup noted under the cook line.
      • Mouse droppings were observed in the following areas:
      • -Lower shelves.
      • -On the floor along walls
      • -On top of the dishwasher.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Bean sprouts soaked in water in a tupperware probed to be 16.2 deg.C.
      • Corrective action: sprouts have been linked to bacterial contamination and storing > 4 deg.C can cause bacterial growth. Move sprouts to cooler. If necessary, leave out smaller portions in ice water to maintain 4 deg.C or colder.
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Rather than being disarded at the end of day, acidified sushi rice is stored in the cooler, warmed up the next day and allowed to cool down to room temerature for use again.
      • Corrective action: if using sushi rice again, it must be reheated to 74 deg.C and hot held or used as an igredient. Otherwise, prepare smaller portions of sushi rice and discard leftover at end of day.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Sanitizer bucket under back sink had no chlorine. 0ppm detected. Wiping cloths not submerged.
      • Corrective action: staff re-made solution during inspection. Ensure sanitizer solution is available at all times, must be 100-200ppm for chlorine. Wiping cloths should be submerged when not in use.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Paper towels for both front of house and kitchen hand sinks were not in a dispenser or within arms reach.
      • Corrective action: ensure paper towels are in the dispenser and within arms reach from handsink. This will ensure proper handwashing takes place.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Opened can of condensed milk that required refrigeration after opening was left on the counter.
      • - Rice scoopers stored in lukewarm water that was changed daily according to operator.
      • - Eggs stored on top shelf in walk-in cooler on top of produce and other ready to eat foods.
      • Corrective action: - Ensure condensed milk is stored in cooler once opened. Discussed taking smaller portions for rush hours.
      • - Ensure rice scoopers are stored in an ice bath changed every 2-4 hours or sooner if ice cubes have melted.
      • - Move eggs to designated shelf. ensure they are not stored on top of produce or ready to eat foods to avoid cross-contamination.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Flies and fruit flies observed near back prep area
      • Corrective action: ensure the premise is free of pests that may contaminate food. Consider pest control devices if problem persists/worsens. Cleaning up sourrounding food debris will help to minimize pests/flies in the area.
      • Date To Be Corrected By: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Cleaning required in the following areas:
      • - Grease and oil buildup on sides of cooking equipment
      • - Food debris under dishpit, dishwasher prep table at back and behind chest freezers.
      • - Sticky floors by back shelving unit with sushi rice acidifying solution.
      • Corrective action: clean all above mentioned areas. Ensure even hard to reach areas are frequently cleaned to prevent buildup of food debris and attracting pests.
      • Date To Be Corrected By: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation:
      • Several spray bottles in kitchen area were not labelled.
      • Corrective action: ensure all spray bottles (especially those containing chemicals) are clearly labelled to identify the contents.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score:
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoopers stored in room temp water which is changed once a day.
      • Corrective Action(s): Ensure all scoopers or food (bean sprouts) sitting in water is maintained changed every 2 hours and is an ice bath. Change water when ice cubes melt or when it has been 2 hours or sooner.
      • Correction date: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning hard to reach areas - behind cooking line, under shelving, in corners.
      • Corrective Action(s): Ensure all hard to reach areas are routinely cleaned to prevent food debris accumulation.
      • Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Vinyl floor in front of cooking line is peeling heavily.
      • Long rolled up rubber mat available but not currently in use.
      • Corrective Action(s): Ensure your floor is smooth, durable, easy to clean and non-absorbent. The rubber mat meets these standards. Use the rubber mat and cover the old vinyl flooring.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles noted in kitchen without labels. Sanitizer appears as clear liquid in transparent spray bottle.
      • Corrective Action(s): Ensure all chemical containers or spray bottles are labelled with its contents.
      • Correction date: immediately
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner holds expired FOODSAFE Lv. 1 Cert.
      • Corrective Action(s): Ensure certification is valid - take refresher or retake course.
      • Correction date: 1 month
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Sushi Display (front): Left: Tuna belly (9C), Octopus (7C) on left side, Unagi (9C) were discarded.
      • Right: Tuna 3.9C.
      • -Pho noodles in water at 20C and were discared.
      • Corrective Action(s):
      • Violation Score: 3
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine detected in the bucket with cloths under the sink at the back. Staff re-made new solution. 200ppm chlorine detected.
      • Dishwasher: No chlorine detected on test trip. Operator repaired it at time of inspection 100ppm chlorine detected.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish eggs and raw beef found thawing at room temperature at time of inspection. Was still in frozen state. Discussed proper thawing procedures. Items placed in coolers at <4C for thawing.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was leaking water to the floor.
      • Corrective Action(s): Repair the dishwasher so that it is no longer leaking. In the interim, collect the dripping water using a bucket/container.
      • Correction date: (3 days)
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Sushi display cooler did not have a thermometer. Mentioned in previous report already.
      • Corrective Action(s): Provide thermometer.
      • Correction date: 1 day.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Food Safe Certificate expired.
      • Corrective Action(s): Take the Food Safe Level course and provide valid certificate.
      • Correction date: 1 month.
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts stored in water, internal temperature 17 C.
      • Corrective Action(s): Product discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Inside face of dishwasher observed to have considerable buildup of food debris.
      • Corrective Action(s): Directed staff to clean and sanitize at time.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas observed to have buildup of food debris and grease: beneath sushi display, metal shelving by hot water tank.
      • Corrective Action(s): Cleaning required (2 days).
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Sushi display missing thermometer.
      • Corrective Action(s): Provide thermometer.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Raw bean sprouts stored in water measuring 10 degrees C. missing ice
      • Corrective Action(s): ensure that bean sprouts are stored <4 degrees C at all times. keep on ice
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: Raw meats stored above vegetables in the walk-in cooler.
      • Corrective Action(s): Dedicate a bottom shelf to raw meats and ensure that all raw meats are below ready to eat foods and vegetables
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food build up observed in the following areas;
      • -on the handles of the rice cooker
      • -around the 2 compartment sink (above and below)
      • -tiles around grill area
      • Corrective Action(s): Clean the above noted areas. recaulk and repaint around the 2 compartment sink and dishwashing sink.
      • due: 1 month
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: OUTSTANDING: back area next to dishwasher and in the 2 compartment sink area, as well as in the dry storage area, have a large amount of unused equipment and items.
      • Corrective Action(s): Remove the items and have areas cleaned.
      • 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): Bean sprouts found stored in cold water at 12 degrees C
      • Corrective Action(s): ensure that bean sprouts are kept <4C at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer observed to have food debris build up on blade and blade guard.
      • Corrective Action(s): Discussed proper disassembly and cleaning of the slicer.
      • Ensure that the slicer is cleaned immediately after use.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured well over 200ppm chlorine.
      • Corrective Action(s): discussed proper method for making sanitizer solution. Solution remade.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw prawns and meats stored above lettuce and other ready to eat foods in the walk-in cooler.
      • Corrective Action(s): Do not store raw meats above ready to eat foods. dedicate an area of the walk-in cooler for storage of these products to prevent contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: White cutting boards as well as measuring cups and some knives found to be in poor repair.
      • Corrective Action(s): Discard all broken and worn-out equipment that may break and contaminate food.
      • Due: Oct 31
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back area next to dishwasher and in the 2 compartment sink area, as well as in the dry storage area have a large amount of unused equipment and items.
      • Corrective Action(s): Remove the items and have the areas cleaned. Due: Oct 31
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    0 infractions