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Joy Sushi

4248 Dawson St, Burnaby · Restaurant

31 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 2-door prep cooler is too warm. Air temperature is measured to be 6.8oC. Food internal temperatures are measured at 6.0oC seaweed salad at top compartment and 6.1oC smoked salmon at bottom compartment. No temperature log is maintained.
      • 2. Potentially hazardous foods such as imitation crab, cucumbers and dried tofu for miso soup are observed storing at room temperature. Food internal temperature of imitation crab is measured to be 14.1oC.
      • Corrective Action(s): 1. Do not store any food in prep cooler until cooler can be maintained at 4oC or less at all times. All foods in prep cooler discarded, except 6 packs of frozen shrimp, 1 long piece of tuna sashimi and 1 long piece of salmon sashimi. Those foods are measured to be under 4oC.
      • In the meantime, facility will be using the 2-door sliding cooler.
      • 2. DO NOT store any potentially hazardous foods at room temperature. This has been observed at numerous inspection reports and coded on reports. Failure to comply may result in further enforcement action (ie.ticket, order, etc.). Foods discarded.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. In-use utensils (ie. sushi knives, all utensils for deep frying) are only washed at the end of the day.
      • 2. Only one bleach sanitizer in spray bottle is present in facility.
      • Corrective Action(s): 1. In-use utensils must be washed and sanitized every 4 hours.
      • Turn on dishwasher first thing in the morrning to do this.
      • 2. Sanitizer in spray bottle must be available in EACH food preparation area. This has been mentioned many times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed near deep fryer area, and food debris/spill observed in prep cooler.
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard is used as floor mats near deep fryer.
      • Corrective Action(s): Use materials that are durable, easily cleaned, and impervious to moisture. Remove cardboard.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is too warm, at 6.5oC.
      • Corrective Action(s): Repair cooler so that temperature is maintained at 4oC or less.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 6 rolls of sushi observed in plastic container at room temperature. Food internal temperature is measured at 16.8oC. Chef at first indicated rolls are for his lunch. Foods were found on sushi preparation counter, while staff area is located at the back room.
      • 2. Double stacking of containers in top compartment cooler observed at prep cooler. Food internal temperature of foods are measured to be 2.2oC (food inside food inserts) and 11.8oC (foods in containers stacked ontop of food inserts).
      • Corrective Action(s): 1. Do not store potentially hazardous foods at room temperature. Keep in cooler at all times. Sushi rolls discarded.
      • 2. Do not double stack containers in top compartment, as foods cannot be maintained at 4oC. Foods stacked ontop discarded. This is a repeated violation. Failure to comply may result in further enforcement action.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Commercial dishwasher is not reaching 71oC on plate after cycle. Panel on dishwasher indicated "Unconnected Panel, Check with technician". In addition, panel has stopped in the middle of cycle, froze right after cycle or started flashing in the middle of cycle. Staff observed turning on and off the dishwasher to make it work.
      • Corrective Action(s): Do not use dishwasher until dishwasher reaches at least 71oC after cycle.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris observed throughout facility, especially:
      • -->floor around hot water tank
      • -->area around mop sink
      • -->floor under dishwashing sink
      • -->area around self contained deep fryer
      • -->wall next self contained deep fryer (heavy grease)
      • -->floor and surface behind deep fryer (heavy grease)
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher is not reaching 71oC on plate after cycle. Panel on dishwasher indicated "Unconnected Panel, Check with technician". In addition, panel has stopped in the middle of cycle, froze right after cycle or started flashing in the middle of cycle. Staff observed turning on and off the dishwasher to make it work.
      • Corrective Action(s): Repair commercial dishwasher so that at least 71oC is reached on plate after each proper cycle. Panel on dishwasher must be in good working order.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Electric griddle/pan with lid (x2) observed in facility - one by deep fryer and the other under mop sink. Manager indicated pans are used for lunch.This facility has no commercial ventilation.
      • Corrective Action(s): 1. This facility has no commercial ventilation system and equipment must not be used to prepare foods that generate grease laden vapour.
      • 2. This is a business operation and personal items must be separeted from cook line.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): While 2-door prep cooler is maintained at 4oC or less, double stacking of containers at top compartment will not maintain foods at 4oC or less. Food internal temperatures for some foods are measured at 7.0oC to 7.5oC.
      • Corrective Action(s): Staff has been asked to move containers to bottom compartment. Do not double stack containers again.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoop is observed storing in a jug with stagnant water.
      • Corrective Action(s): Do not store scoop or other in-use utensil in stagnant water - store in empgy jug, or jug with ice.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A number of fruit flies observed in facility.
      • Corrective Action(s): Keep facility clean (especially dishwashing area) and remove garbage regularly.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced cucumbers and half used avocado observed storing at room temperature. Temperature of sliced cucumber is measured to be 15.1oC.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked tempura observed storing at room temperature. Temperature is measured to be 25.1oC. No time tracking is noted. There is no hot holding unit in this facility.
      • Corrective Action(s): Tempura should be cooked to order, as there is no hot holding unit present in the facility. The facility does not have enough space to add a hot holding unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A wheeled cart is placed in front of mop sink, and staff is using the wheeled cart to portion cooked sliced beef.
      • Corrective Action(s): The area around mop sink is NOT a place for food preparation and it is never approved as a food preparation area. Staff will have to relocate food preparation to front of kitchen.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A food grade container is chipped and duct tape observed on container.
      • Corrective Action(s): Discard container and inspect all containers. Discard all containers that are cracked, chipped and not in good condition.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut green onions and tofu (for miso soup) are observed at room temperature and temperature measured to be around 21.2oC.
      • Corrective Action(s): Once processed, green onions and tofu must be stored cold under 4oC or less at all times.
      • Green onions and tofu discarded.
      • Violation Score: 5
  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic cooler in storage rom is measured at 6oC. No perishable items in cooler at time of visit, only whole vegetables.
      • Corrective Action(s): 1. Place a thermometer in cooler for monitoring.
      • 2. Monitor temperautre.
      • 3. If temperature is consistently over 4oC, replace cooler with a commercial refrigerator.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of tempura are observed storing at room temperature. No time tracking is implemented.
      • Corrective Action(s): Potentially hazardous foods such as tempura must be kept hot over 60oC once cooked.
      • Since this facility has no capacity to add a hot holding unit, tempura must be made to order.
      • Tempura discarded.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sliced cucumber at sushi prepartion counter is noted without time tracking, storing at room temperature.
      • 2. Domestic cooler is measured to be 6.7oC (air temperature). Food internal temperature (tofu) is measured at 5.8oC.
      • Corrective Action(s): 1. Potentially hazardous foods (ie. sliced cucumber, green onions, etc) must be stored in cooler once processed. Sliced cucumber discarded.
      • 2. Do not use cooler until it can maintain food at 4oC or less. 4 packages of tofu, and two containers of sauces discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Only one sanitizer bottle is present, at sushi preparation area. No sanitizer is present at deep fryer area.
      • Corrective Action(s): Provide a sanitizer spray bottle for each food preparation area.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic cooler in storage room is too warm, at 6.7oC.
      • Corrective Action(s): Staff has turned down the knob in cooler. Cooler temperature is now at 1.8oC.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Foodsafe for sushi chef has expired, in 2023.
      • Corrective Action(s): At least one staff on duty must be Foodsafe certified. Sushi chef must take Foodsafe again.
      • Violation Score: 1
  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): Potentially hazardous foods such as sliced cucumber, spicy mayo, tofu and green onion for miso soup are stored at room tempreature. Staff indicated it was busy time but no time tracking was implemented.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature without time tracking.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff indicated dishwasher was not working and technician has been called this morning. Technician will come later today. In the meantime, staff indicated hot water is used to sanitize dishware.
      • Corrective Action(s): Using hot water from tap is not an adequate option to sanitize dishware, as hot water from tap cannot reach the sanitizing temperature. Sanitizer should be used.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Products (food and non-food) observed storing on the ground in back room.
      • Corrective Action(s): All products must be stored at least 6 inches above ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies are observed in facility, especially in handwashing station by sushi area.
      • Corrective Action(s): Fly strips should be purchased to tackle concern.
      • Sanitiation is key when dealing with fruit fly issue.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not functional. Technician has been called and will be coming later today to fix it.
      • Corrective Action(s): Ensure dishwasher is in good working order.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Remove old/ non operational kettles and blender from the premises.
      • Corrective Action(s): - Remove and discard all items not required for the food premises operation. Old appliances that are no longer operation properly must not be kept on the premises.
      • [Correction Date: 31-Jan-2023]
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Imitation crab meat used for sushi rolls at sushi prep area not stored in cold holding equipment.
      • - Internal temperature of imitation crab meat: 14C to 15.7C
      • - Operator states that tray of meat is taken out whenever there is an order; however, food was not being prepared at the time observation was made.
      • Corrective Action(s): - Discard tray of imitation crab meat. [Correction Date: Immediately]
      • - Cold potentially hazardous foods (Cold PHFs) must be stored/ displayed <=4C.
      • - If cold PHFs are required for preparation, only keep a portion out to last maximum 2 hours. Unused portions that have been out for longer than 2 hours must be discarded.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice scoop used for scooping rice for orders was stored in a wet container containing food debris at ambient temperature.
      • Corrective Action(s): - Wash and sanitize rice scoop immediately. [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, dirt, and grease accumulation noted on walls, equipment, shelving, and floor between deep fryer and dishwashing area.
      • - Food debris and dirt accumulation noted under and behind equipment and shelving in both kitchen and storage room areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas. [Correction Date: 24-Jan-2023]
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Bottle of Pine Sol cleaner store among sauces and food containers on top shelf in storage room.
      • Corrective Action(s): - Cleaning agents and chemicals and non food items must be stored separately and away from food items. [Correction Date: Immediately]
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Large amount of used grocery bags, plastic bags, used single use containers, old appliances (kettles, electrical cords, blenders, old microwave, weighing scales) are stored in storage room and unused food containers.
      • Corrective Action(s): - Remove and discard all items not required for the food premises operation. Old appliances that are no longer operating properly must also be removed.
      • [Correction Date: 24-Jan-2023]
      • - Removing all unnecessary items will provide more shelving space to properly and safely store food.
      • - Removing clutter will also allow for better access to clean hard to reach areas as well minimize potential pest harborage.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted bulgogi beef cooling on prep surface. One portion of beef had already been wrapped, temperature measured 37C.
      • Corrective Action(s): Wrapped portion was unwrapped to allow beef to adequately cool down more.
      • Cooked foods must be cooled down as follows:
      • > From 60C to 20C within 2 hours
      • > From 20C to 4C within 4 hours
      • Portioning should take place near 20C. Portioning too early will not allow the cooked food to cool down to 4C fast enough once wrapped up.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One open container of sushi roll topping (dried fried garlic) was stored underneath the paper towel dispense next to hand sink.
      • Corrective Action(s): Relocate the container or obtain a lid to protect the food from potential contamination.
      • Date to be corrected by: immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > In storage room --> food debris under the metal wire shelving unit next to pest proof bins
      • > Surrounding the hot water tank and under the mop sink --> food debris
      • > Prep cooler --> food debris noted on handles
      • Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitaiton plan. Food debris should be minimized as much as possible to prevent attracting pests.
      • Date to be corrected by: immediately.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped salad items stored on top of inserts in prep cooler measured above 4C (chopped lettuce 12C, slices of lettuce 13C). According to last routine inspection, these items should be tossed and replaced every 3 hours. At the time of inspection, it had been 3.5 hours since opening and items have not been tossed.
      • Operator claimed leftover items are often reused for staff lunch however container of chopped lettuce was put back into the 2 door cooler behind food items served for customers.
      • Correction: all leftover insert items that have not been kept under refrigeration and remain after 3 hours must be discarded and replaced with FRESH ingredients. Items that will be re-used for staff lunch must be stored separately from food used for service. Chopped lettuce was relocated to domestic fridge in storage room.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 3 knives stored in red tupperware container under tempura station appeared visibly soiled in oil and bits of tempura batter. Staff stated these knives are used for cutting vegetables.
      • Corrective Action(s): Clean and sanitize these knives again. Relocate these knives and other food contact equipment/utensils so that they are protected from contamination while not in use.
      • Date to be corrected by: January 7, 2022.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): > Bucket containing bleach sanitizer solution for back of house measured only 10ppm chlorine.
      • > Spray bottle containing bleach solution for front of house measured >200ppm chlorine.
      • Correction: both solutions were remade at time of inspection to measure 200ppm chlorine. Wiping clothes should be kept submerged inside sanitizer bucket when not in use.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > 1 styrofoam box of delivered seafood stored on the floor in storage room.
      • **THIS IS A REPEAT VIOLATION.
      • Correction: all delivered food shipments must be stored at least 15cm off the floor or moved immediately to their respective cold storage (cooler or freezer).
      • > Rice scoops were stored in room temperature water next to rice cooker.
      • Correction: rice scoops must be stored dry or on ice at 4C or below. Water was emptied at time of inspection.
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • > Metal shelving rack next to tempura station - grease and food debris.
      • > Floor around tempura station - food debris.
      • > Dry goods area - spilled flour.
      • Corrective Action(s): Clean and sanitize above mentioned areas. Maintaining sanitation will help to prevent attracting pests.
      • Date to be corrected by: January 7, 2022.
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor underneath dishwasher is peeling/lifting. Appears to be rusting.
      • Corrective Action(s): Place a rubber mat or non-slip material under the dishwasher to prevent any further water logging of the floor. This will facilitate with cleaning.
      • Date to be corrected by: July 20, 2021
      • Violation Score: 1
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fried tempura stored in 2 door cooler had a surface temperature of 33C. Operator stated the item was prepared an hour prior to time of inspection.
      • - Tempura was removed from cooler. Ensure all cooked items are cooled down to 20C within 2 hours before relocating to cold storage.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 box of produce and 1 styrofoam box of seafood was stored on the floor in storage room upon arrival to inspection. Operator stated the items arrived just prior to inspection.
      • - All received items must be stored at least 15cm off the floor and into their appropriate storage immediately upon arrival. Boxes were moved during inspection.
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas were noted to require cleaning:
      • - Spilled flour around dry storage bins
      • - Food debris on floor near tempura station and dishpit area
      • - Food splatter noted on walls by 2 compartment sink and hot water tank
      • Corrective Action(s): Clean and sanitize above noted areas to avoid attracting pests.
      • Date to be corrected by: July 13, 2021
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor behind and around dishpit area appeared worn out. Tiles appear as if they are starting to lift from the floor.
      • Corrective Action(s): Please ensure the floors are made of smooth, non-porous material to facilitate cleaning and avoid any pooling of waste water.
      • Date to be corrected by: July 20, 2021
      • Violation Score: 1
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Foods prepared the previous day not properly cooled.
      • - Internal temperature of the following food products that operator stated was prepared the previous day:
      • - Insert of Chicken Karaage: 7-8 deg C
      • - Large re-sealable bag of Takoyaki: 9 deg C
      • - Insert of Prawn Tempura: 11-12 deg C
      • - Insert of Yam and Prawn Tempura: 14-15 deg C
      • - Insert of Yam Tempura: 13-14 deg C
      • Corrective Action(s): - Discard above listed food items. [Correction Date: Immediately]
      • - Proper cooling process reviewed with operator:
      • - ≥60 deg C (HOT) to 20 deg C WITHIN 2 HOURS
      • - 20 DEG c TO <=4 deg C WITHIN 4 HOURS
      • *Use a thermometer to monitor and verify food temperatures during cooling process.
      • - Use the following methods to help facilitate quicker cooling for the above listed items:
      • - Cool foods in smaller batches.
      • - Use shallow pans.
      • - Allow steam to escape. Do not stack hot containers of food inside cooler.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Dish rack used for clean dishes stored in mop sink.
      • Corrective Action(s): - Clean food contact equipment must be stored in a clean location. The mop sink is considered dirty and can contaminate clean/ sanitized dishes. Wash and sanitize dish rack.
      • - Do not store anything associated with clean dishes/ food equipment/ utensils in the mop sink.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No sanitizer used on food contact surfaces. Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution.
      • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution. [Correction Date: Immediately]
      • Note: Operator had made a bucket of 100-200 ppm chlorine bleach sanitizing solution; however, sanitizer was stored in dishwashing area and was not being used.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed food handlers wearing gloves between conducting different tasks (cleaning, raw food preparation, cooked food handling, wiping surfaces) without change gloves and/ or washing hands. Food handlers also using wiping cloths to "clean" gloved fingertips rather than changing gloves and washing hands.
      • - At time of inspection (early to mid lunch service), premises had already been open and preparing food for a few hours; however, no used gloves in garbage cans observed.
      • Corrective Action(s): - Glove use does not replace handwashing.
      • - Vinyl and plastic food service disposable gloves must be changed and hands must be washed between different tasks and whenever hands become contaminated.
      • - Review proper handwashing practices with all food handlers.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Packages of raw meat in storage room cooler stored on shelf directly above lettuce.
      • Corrective Action(s): - Re-organize storage practices. Store raw meat below, separately, and away from produce and ready-to-eat foods.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, dirt, and grease accumulation noted on kitchen shelving and floor in dishwashing area.
      • - Food debris and dirt accumulation noted in under and between shelving in dry storage area.
      • - Grease and food debris accumulation noted in the area around the countertop deep fryer and oven.
      • Corrective Action(s): - Thoroughly clean above noted areas. [Correction Date: July 22, 2020]
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Duct tape used to connect plastic piece to sauce ladle handle.
      • - Elastics used to hold papertowels to knife and utensil handles.
      • Corrective Action(s): - Surfaces of food utensils must be smooth, non absorbent, and easily cleanable.
      • - Remove duct tape, extra plastic pieces, papertowels, and rubber elastics from utensils.
      • - Replace utensils if they are no longer in good repair and/ or obtain different utensils that better fit the needs of the operation.
      • [Correction Date: July 15, 2020]
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Final rinse of the dishwasher reaching 54C - 71C at the plate.
      • 2) Bleach solution for wiping cloths @ > 200 ppm chlorine.
      • Corrective Action(s): 1) Dishwasher must have a final rinse of at least 71C at the plate, at all times, for sanitizing purposes. Note gauge is reading > 82C during the final rinse. Dishwasher needs to be repaired to ensure 71C is reached at the plate during the final rinse. Only use take out containers. Current dishes in the dishwasher must be sanitized at 100 - 200 ppm chlorine in the 2 -compartment sink for at least 2 minutes and then air dry. Manual dishwashing sign is posted.
      • 2) Remix bleach solution for wiping cloths to ensure 100 - 200 ppm chlorine.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease and dirt build - up on floor and shelving in kitchen and dishwashing area.
      • 2) Grease and dirt build-up on cloth curtains into dry storage area.
      • Corrective Action(s): 1) These areas need to be washed and sanitized. Follow your sanitation plan.
      • 2) Curtains need to be washed and maintained in a sanitary manner at all times or removed from premise.
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Clean dishes were being dried in the mop/utility sink. This is unacceptable. The mop sink is considered dirty and can contaminate clean/sanitized dishes.
      • - Large cutting board stored with one end on the floor. Clean food contact equipment must be stored in a clean location.
      • Corrective Action(s): - Operator was directed to remove all dishes from the mop sink and re-wash and sanitize them. Do not store clean dishes in the mop sink. Store clean dishes on a clean surface away from any sources of contamination.
      • - Operator was directed to wash and sanitize cutting board and store on shelving.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): - 2 foldable tables and one wooden table with microwave on it were present in the back dishwashing and mop sink area restricting access to the mop sink to dispose of mop water and not allowing for adequate space for dishwashing. Tables were being used for cooking of personal meals.
      • Corrective Action(s): - Remove all three tables, induction burner, microwave and rice cooker. This area is only to be used for dishwashing and disposal of mop water in mop sink. No food prepation in this area for public or personal consumption. [Correction date: today]
      • *Food preparation is only permitted in front area where there are food prep surfaces and access to handwashing sink
      • *Food storage is to be only within front service area or storage room.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Raw pork was being thawed at ambient temperature. This is an unacceptable practice. Exterior pieces measured 14.4C and interior pieces 5.5C (measured with probe thermometer)
      • Corrective Action(s): - Operator was directed to discard raw pork. Thaw foods in the cooler or under cold running water. All portions of the product must maintain at 4C or colder during the thawing process.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease accumulation noted in the area surrounding the enclosed deep frying unit including the wall behind and shelving/cart below. Wooden table which was adjacent to deep fryer unit was saturated in grease and one side was not sealed.
      • - Grease soiled newspaper, cardboard and tablecloths were present in the deep frying/tempura area.
      • - Grime noted on floor adjacent to 2 compartment warewashing sink and hot water tank
      • - Duct tape noted affixed to counter behind 2 compartment sink (handwashing). Duct tape is soaked with moisture and has grime on it. This is an unacceptable surface in a food premises. Surfaces must be durable and capable of being washed and sanitized.
      • Corrective Action(s): - Remove all grease soiled items from the premises. Do not use these items to cover surfaces. Clean surfaces at sufficient frequency to prevent accumulation.
      • - Remove unsealed wooden table which is saturated in grease from the food premises.
      • - Clean up all surfaces in deep frying area.
      • - Thoroughly clean floor adjacent to hot water tank to remove grime.
      • - Remove duct tape from counter.
      • [Correction date: today]
      • *Sanitation within the deep frying area has been a repeated issue. Further sanitation issues within this area will require this equipment and type of cooking to be removed from and not permitted in the premises.
      • Violation Score: 15
  27. Follow-Up Inspection

    0 infractions

  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): Small containers of chopped cucumbers and avocadoes were found sitting at room temperature (15 deg. C to 16 deg. C). Operator reported it was prepared for lunch rush. Time of inspection was 3:10 PM.
      • Corrective Action(s): Operator was instructed to discard product. In future, potentially hazardous food must be kept at 4 deg. C or below for cold handling. These food items must be discarded after a cumulative of 2 hours at room temperature.
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food stored/displayed below 60 deg. C.
      • A small container of yam tempura was found at room temperature (19 deg. C). Operator reported it was prepared for lunch rush. Time of inspection was 3:10 PM. This was a repeated violation.
      • Corrective Action(s): Operator was directed to discard product. In future, only prepare small quantities which will be used quickly. Potentially hazardous foods must be stored at 4 deg. C or less or 60 deg. C or hotter. (This can be achieved by placing food items in the cooler or hot holding unit at the required temperatures).
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator reported that the main cutting board at the front was cleaned and sanitized as follows:
      • rinse, sanitize with bleach solution, washed with soap, and sanitized with bleach solution. There was no rinse step after washing with soap.
      • Corrective Action(s): Operator was instructed to properly wash and sanitize in the following sequence:
      • 1) Wash with soap/detergent
      • 2) Rinse with water
      • 3) Sanitize using 100 ppm bleach solution
      • 4) Air dry
      • (Note: Instructions for proper wash/sanitizing of equipment/utensils with proper temperatures and sanitizer were posted above the sink at the back).
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There were spills, grease, food debris noted throughout the food premises (on shelvings at the back and storage areas, inside all cold holding units, inside cabinets, around the counter top deep fryer and oven area, on the floors). Soiled paper products such as cardboard must be discarded to prevent attraction of pests and facilitation of cleaning.
      • Corrective Action(s): Throw out paper products, pull out items from the floor in storage room and deep clean all areas including floors and countertops and other prep surfaces. Clean the inside of all cold holding units.
      • Correction date: Jan 30/19
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Small container of shrimp tempure and yam tempura noted at room temperature. Shrimp was 22C. Yam was 21C. Operator reported it was prepared for the lunch rush. Time of inspection was 2:55pm. Operator/staff unsure how long it had been at room temperature.
      • Corrective Action(s): -Operator was directed to discard product. In future, only prepare small quanitities which will be used quickly. Potentially hazardous foods must be stored at 4C or colder or 60C or hotter.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: -Mop sink in back is currently obstructed. Clean dishes on dishwasher rack are currently stored on top of mop sink and table is blocking sink.
      • Corrective Action(s): -Remove dishes/dish rack as this is not a suitable location and mop sink must be available for use. Re-organize dishwashing area to allow for adequate storage for dishes. Remove table so that mop sink is not obstructed and to allow for increased space in dishwashing area. [Correction date: 9-May-2017]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Dirt/grime noted on floor along edges of items stored on the floor (ie. oil containers, buckets)
      • -Food debris noted on floor near hot water tank.
      • -Build-up noted on handles to line cooler.
      • Corrective Action(s): -Remove all moveable items from the floor and thouroughly clean the entire floor paying particular attention to hard to reach areas. Organize shelving to allow for storage of items off of the floor to facilitate cleaning.
      • -Scrub handles of cooler to remove build up. Regularly clean handles and recommend using sanitizer to wipe throughout the day.
      • [Correction date: May 9/18]
      • Violation Score: 9