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Kabuki Sushi Japanese Restaurant

12522 Harris Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Kabuki Sushi Japanese Restaurant has been inspected 22 times by Fraser Health Authority since August 15, 2017. The most recent inspection, on August 6, 2026, found no infractions.

4 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 6 separate inspections, most recently on June 12, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on August 4, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on June 12, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on August 4, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 9, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

22 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Ice machine had dust accumulation on its exterior and some dust buildup was observed inside the ice machine.
      • 2) the exterior of cooler beside the ice machine had dust accumulation on it.
      • 3) Storage rack beside the sink had accumulation of grease on it.
      • 4) Stainless steel cooler in the kitchen had accumulation of dirt on its exterior and the liner on the cooler was dirty.
      • 5) Exterior of rice cooker and the counter of rice cooker storage had dust accumulation.
      • 6) Knife stored in the clean knife storage section had buildup of food on it.
      • Corrective Action(s): 1) Operator to discard all the ice clean the interior and exterior of ice machine and sanitize it with 100 ppm bchlorine solution.
      • 2-5) Operator to clean all the above mentioned areas.
      • 6) Operator move the dirty kinfe to the dishwashing area to wash it.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The kitchen handwashing sink and the sushi prep area hadnwashing sink had containers stored inside them.
      • Corrective Action(s): Operator moved the containers out of the sink during inspection. Ensure nothing is stored inside the handwashing sinks and they are accessible to use by all the employees.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodents droppings observed in various areas throughout the premises.
      • Corrective Action(s): Operator to ensure that the areas affected by rodent droppings aer clean. Operator to follow the recommendations provided by the pest control company to ensure that premises is free of pests.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: KItchen back door has gap at the bottom. This may allow the pests to enter the premises.
      • Corrective Action(s): Operator to install a door sweep/ strip at the bottom of the door and ensure there are no gaps.
      • Date to be corrected by: Aug 6,2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rodent droppings were observed in the following areas:
      • - Under the front handsink
      • - Under the counters and beside the standup cooler in the front sushi prep area
      • - in the counters by the miso soup area
      • - Under the microwave and on the top shelf above microwave.
      • - In the chemical storage area
      • - In the dry storage area under and beside all the equipment
      • - under the chest freezer by stainless steel cooler in kitchen.
      • - in the back area by the back door
      • 2) Pooling of water observed under the 2-compartment sink.
      • 3) Accumulation of oil and grease observed under the fryer and burner and on the counter below the burner.
      • Corrective Action(s): 1) Operator to clean the area affected by rodent droppings and sanitize with 100 ppm bleach solution.
      • 2,3)Operator to thorougly clean the areas mentioned above,
      • Date to be corrected by: August 6, 2026
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Various food-contact surfaces in the kitchen are lined by using aluminum foil and newspaper. These materials are not durable and easily cleanable.
      • 2) Display cooler in the back hallway has broken handles which are secured by using chopstics and electric tape.
      • Corrective Action(s): 1) Operator to remove all the newspaper and aluminum foils from the food-contact surfaces.
      • Date to be corrected by: Immediately
      • 2) Operator to fix the door handle and ensure it is smooth, durable and easily cleanable.
      • Date to be corrected by: Aug 25,2026
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mice droppings still noted through out the dry storage and back area.
      • Corrective Action(s): Although much improved continue to follow advise of pest control. Continue to clean and sanitize all areas where droppings noted.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been done, but grease and food build up still noted under equipment and shelves across from the cooking line and in dry storage.
      • Corrective Action(s): Continue to work on cleaning under all equipment and shelving units, and behind coolers and freezers to remove any food, grease and mice droppings present.
      • Violation Score: 9
  4. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Found staff cutting fish for sashimi on broken down cardboard box.
      • Corrective Action(s): - Fish and cardboard to be discarded. (done)
      • - all preparation of food (i.e. cutting fish or vegetables) needs to be done on food grade surfaces that can be easily cleaned and sanitized.
      • CORRECT: immediately
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings still noted in hard to reach areas.
      • Corrective Action(s): Thorough cleaning of the premises to remove droppings, food and water sources still needed, front has been done.
      • CORRECT: 1 week
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris still found under, behind and between cooking equipment and shelving units through out the back kitchen and storage areas.
      • Corrective Action(s): A deep and thorough cleaning is required on all surfaces and floors to remove food, grease and droppings.
      • CORRECT: 1 week
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Found numerous containers of tempura sitting out at room temperature. Food temperatures were 17 C.
      • Corrective Action(s): Once food had has cooled to room temperature must place into cooler. Discard any food items sitting out for more than 2 hours.
      • CORRECT: immediately
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small cooler in the front was 6 C at time of inspection
      • Corrective Action(s): Ensure all coolers are maintained at 4 C or colder.
      • Do not use cooler until it has been repaired
      • CORRECT: today
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Found pot of miso soup sitting on a container just off of the floor. temperature was 34 C. Staff advised reheat soup in pot when hot holding unit at server station runs out. Any left over soup is discarded at the end of the day.
      • Corrective Action(s): Miso soup must be kept hot or cold, not stored at room temperature. Make smaller amounts of soup per day or keep extra Miso soup above 60 C.
      • CORRECT: today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Both hand sinks in the front sushi bar were not working at time of inspection as drains were plugged.
      • Corrective Action(s): Food handlers must be able to wash hands before handling food. There is no other reasonably close hand sink for staff to use.
      • Premises is not to operate until hand sinks have been repaired and properly drain.
      • CORRECT: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1.Found half eaten personal food sitting on top of food for customers inside the prep cooler.
      • 2. Found food take out containers stored face up where mice have been active (i.e. lots of mice droppings in the area.
      • Corrective Action(s): 1.Personal food items must be stored separately from food intended for customers.
      • 2. Clean and sanitize shelves were food containers are stored then place food containers inside down.
      • CORRECT: today
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted through out entire kitchen and storage area under all equipment and shelving, on shelves and surfaces.
      • Corrective Action(s): 1. Extensive cleaning is required throughout to remove both droppings and food sources. Sanitize all areas where mice droppings noted.
      • 2. Pest control is on contract, provide latest report to health department
      • CORRECT: today
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found extensive build up of grease, food debris and grim under, between, behind and on equipment and shelving throughout the premises.
      • Corrective Action(s): A heave duty cleaning is required of all surfaces, and floors through out the premises to remove a food debris and grease.
      • CORRECT: 1 week
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found newspaper, cardboard, metal foil and laminate flooring being used to line food contact surfaces and surfaces of equipment to reduce the amount of cleaning that is needed.
      • Corrective Action(s): These items are not easily cleanable, nor durable and must be removed from all shelving, floors, and equipment surfaces and increase cleaning in these areas.
      • CORRECT: today
      • Violation Score: 15
  6. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Shatter proof shield missing for light fixture by the back exit
      • Corrective Action(s): Repair/replace shatter proof shields.
      • Date To Be Corrected: Feb 23rd
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Prawn tempura measured at 20C observed to be kept in room temperature. Operator reports it was made an hour ago.
      • 2) Ice box observed to be kept inside the cooler with fish inside it measuring at 8C. Operator reports it was placed in there within 10 min.
      • 3) Bean sprouts and cut cabbage in a bag on a counter measuring to be at 19C. Operator reports it was taken out of the cooler 15 min prior.
      • Corrective Action(s): 1) Operator relocated tempura into a working cooler at the time of inspection. DO NOT KEEP PHF IN ROOM TEMP
      • 2) Operator relocated the contents of the ice box into a working cooler.
      • 3) Operator relocated bean sprouts and cabbage into a working cooler.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Sanitizer spray bottle measured to have 0 ppm chlorine
      • 2) Low temperature dishwasher had a final rinse of 0 ppm chlorine on dish surface
      • Corrective Action(s): 1) Operator restocked sanitizer spray bottle with 2/3 cap full of bleach per spray bottle. Sanitizer measured to be at 100 ppm chlorine
      • 2) TAKE OUT CONTAINERS ONLY. Do not use re-usable dishware until low temperature dishwasher has been repair/replaced and inspected.
      • Date To Be Corrected: Immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Personal items observed to be placed on top of food contact surfaces.
      • 2) Rice scoop observed to be kept in a warm water bath measuring to be at 19C
      • 3) Box of cabbage observed to be kept directly on floor level
      • Corrective Action(s): 1) Do not place personal items near or on top of food contact surfaces
      • 2) Ensure to place rice scoops in ice water or dry conditions only
      • 3) Do not keep food on the floor.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings observed under sushi bar area to the left of the cooler.
      • Corrective Action(s): Ensure to clean and sanitize area. Monitor for pest activity and report it to your pest control services.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease build up observed on the sides of the fryers and coolers
      • 2) Food scraps observed between the rails for the 2 door coolers
      • 3) Dust accumulation observed on ceiling tiles
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Jan 23rd
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher had a final rinse of 0 ppm chlorine on dish surface after 3 runs.
      • Corrective Action(s): Repair/replace dishwasher so that it is able to produce at least 50 ppm chlorine on dish surface. Do not resume using dishwasher until it has been inspected.
      • Date To Be Corrected: Jan 21st
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Shatter proof light shields observed to be missing on the lights infront of the back exit.
      • Corrective Action(s): Ensure to install shatter proof light shields.
      • Date To Be Corrected: Jan 27th
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen intact tuna observed thawing at roomer temperature in back storage area. Owner stated they normally thaw in the cooler over night but forgot to take it out last night.
      • Corrective Action(s): Thawing must be done in a safe manner, one option would be to thaw in cold water (this can be done with the fish in a plastic bag to prevent getting wet) this option is safer and works faster than leaving it at room temperature.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant number of mouse droppings found in the kitchen (front and back) as well as storage areas and shelving. Pest control measures observed including glue boards and live traps. Professional company not employed at this time.
      • Corrective Action(s): Go through each shelf, remove all contents and clean all shelves before putting only the items that are needed for operation back. Remove all mouse droppings. Due: Jan 30, 2024
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes observed at the base of either side of two pillars on the outside of the building. It appears that rodents have been using these holes to enter into building.
      • Corrective Action(s): Plug these holes and any other holes found with a material that rodents cannot chew through (ex steel wool or metal sheets).
      • Due: Jan 23, 2024
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of grease and food debris observed on floors (especially behind and under equipment in kitchen), on equipment, shelving and walls. Observed grease build-up inside dishwasher as well.
      • Corrective Action(s): Give entire kitchen a very thorough deep clean using degreasers to help lift grease build-up. Remove all food, grease and food debris from floors, walls and equipment (including dishwasher). Due: January 30, 2024
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease residue and food debris noted on floors around kitchen perimeters.
      • Corrective Action(s): Thoroughly scrub the floors throughout the premises to remove all built-up grease and residues from the surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 Chest freezers in the rear of the kitchen have soil/residue buildup on the lids.
      • Corrective Action(s): Thoroughly clean, refinish, or replace the lids to provide a sanitary surface and prevent contamination of foods.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher plate surface has 0 ppm chlorine residual
      • Corrective Action(s): Operator immediately changed a new bottle of chlorine. Plate surface tested 50 ppm of chlorine at the end of inspection.
      • Violation Score: 15
  12. Follow-Up 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): Patriot cooler was measured to be at 8C. Operator relocated all potentially hazardous food from the cooler to a working cooler. Do not store any potentially hazardous food in this cooler until it has been repaired or replaced.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen sanitizter spray bottle had 0 ppm chlorine. Operator restocked sanitizer spray bottle with 200 ppm chlorine.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ice scoop was obserbed to be kept in the ice machine. Operator relocated Ice scoop to its designated holder.
      • 2) Food items stored on floor. Operator removed all food items stored on the floor to their respective shelves
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debrise and grease buildup obserbed under the fryer, under the 1 door freezer, and on the wooden knife holder.
      • Corrective Action(s): Ensure the above mentioned areas are cleaned and sanitized.
      • Date To Be Corrected: Sept 8th
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FoodSafe Level 1 certificate expired on May of 2020.
      • Corrective Action(s): Register for Foodsafe level 1 program and ensure a staff with FoodSafe Level 1 certificate is on site at all times.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease throughout kitchen, especially behind equipment and storage units.
      • Corrective Action(s): Pullout all equipment/shelving units and clean with a degreaser. Due: 2 weeks
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Found hand sink in the back kitchen area has no hot water, tap is broken.
      • 2. Sink in the sushi area had a blocked liquid soap.
      • Corrective Action(s): 1. Must have the hot water tap repaired immediately! All hand sinks must have both hot and cold water at all times
      • 2. Must be able to easily access the sink, liquid soap and paper towel
      • CORRECT Immediately
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: 1. Watched staff wash hands with a cloth glove with plastic glove over top.
      • 2. Watched staff enter sushi making area put gloves on to make a roll.
      • Corrective Action(s): 1.Must wash hands with liquid soap, paper towel, hot and cold water. Must remove gloves to do this then place a new glove one.
      • Do not use cloth gloves under plastic gloves.
      • 2. MUST wash hands before putting on gloves, especially if returning to a station.
      • CORRECT: immediately (discard reusable gloves)
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found personal clothing items being stored over top of food items in the dry storage area
      • Corrective Action(s): 1. Do not store outside clothes (i.e. jackets) over top of food items, especially if opened (i.e. dry storage)
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found sushi fish lying uncovered thawing at room temperature.
      • Corrective Action(s): Must thaw foods (i.e. fish) in the cooler and ensure to cover over food to prevent contamination.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up noted in all hard to reach areas including but not limited to: under and behind all equipment and shelving units, on all shelves, inside all coolers, on top of stainless steel table on clean side of dishwasher, filters on ventilation hood over cooking area, floors through out and all door/drawer handles.
      • Corrective Action(s): A thorough and deep cleaning is required through out the kitchen and sushi area.
      • CORRECT: Friday April 12, 2019.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found vinyl flooring being used to cover freezers for additional work space.
      • 2. Found styrofoam being used to make additional shelves in the cooler, and other shelves in the cooler were lined with vinyl to help in cleaning.
      • 3. Found repeated use of cardboard, newspaper and tinfoil being used to line shelves, the floor or in between containers as a divider.
      • Corrective Action(s): 1. Do not use vinyl covering on freezer as a food contact surface, it is brittle and is chipping and tearing. Use only approved food contact surfaces, if you need more workspace you can cover freezers with stainless steal.
      • 2. Do not use styrofoam to make shelves or use vinyl to line shelves in the cooler as it prevents air flow making the cooler work harder and potentially raising the temperature of the cooler. Remove all vinyl, styrofoam or cardboard liners
      • 3. Do not use cardboard, newspaper or tinfoil to line any shelf, floor, or anywhere in the kitchen. These items are not a food grade material and should not be used to replace cleaning. Remove all cardboard, newspaper, and tinfoil from surfaces.
      • CORRECT: today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found single door prep cooler to be holding food at 6.5 C
      • Corrective Action(s): All coolers must be able to maintain food at an internal temperature of 4 C or less at all times. Cooler was adjusted to coldest setting still not able to maintain 4 C. Move food to working cooler, and have cooler repaired or replaced.
      • CORRECT: immediately
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Operator had dishwasher professionally looked at, invoiced observed: the problem lies with the facility's hot water tank, not the dishwasher itself. Operator has decided to replace the dishwasher to a high-temperature dishwasher with its own booster heater [Date to be corrected by: February 4, 2019]
      • Corrective Action(s): Fix the dishwasher to ensure that dishware are properly sanitized.
      • Violation Score: 9
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean containers are stored on dirty/dusty wire shelves. [Date to be corrected by: January 14, 2019]
      • Corrective Action(s): Clean all shelving units that store clean equipment/containers/utensils. Remove tinfoil and cardboard from shelving units.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Observation #1: Low-temperature dishwasher maximum temperature reached was 101F. The manufacturer label indicates that 120F is required to wash dishware. At 120F, dirt and grease will break down and allow the chlorine sanitizer to work more effetively [Date to be corrected by: January 14, 2019]
      • Observation #2: Low-temperature dishwasher temperature dial is broken. The operator cannot visually determine the temperature at which the dishwasher is operating, and therefore could not see that the dishwasher was failing. [Date to be corrected by: January 14, 2019]
      • Corrective Action(s):
      • Corrective Action #1: Repair the dishwasher such that it will reach 120F.
      • Corrective Aciton #2: Repair the temperature dial on the dishwasher.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single-use salad containers are washed and re-used for storing restaurant food items. These containers are not designed to be repeatedly washed and re-used as they are of a low-grade plastic. Operator discarded the salad containers.
      • Corrective Action(s):
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: still have personal items (i.e. jackets and sweaters) hanging over opened bulk items.
      • Corrective Action(s): Must keep personal items stored away from food items and keep opened bulk items in sealable containers to prevent contamination.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found grease and food build in some hard to reach areas such as the walls in the kitchen and the floors under shelving and equipment especially bad in dry storage,
      • Corrective Action(s): Increase cleaning in hard to reach areas noted above, and continue through out premises.
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found corrugated plastic on large deep freeze to be covered loosely with laminate flooring.
      • 2. Still re-using carbaord, tape and styromo to hold fish in th color .
      • Corrective Action(s): must remove both the taped on plastic and the laminate flooring that is tacked on.
      • If wish to refinish deep freeze lid, stainless steel may be used as it is a food grade material.
      • 2. Discard container as it is not easily cleanable and replace with food grade contianer
      • CORRECT: 1 week
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found Shrimp tempura at 18 C for 2.5 hours.
      • Corrective Action(s): Must keep tempura above 60 C, prepare small amounts at a time and discard after 2 hours or make each tempura to order.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both spray bottles had 0 ppm chlorine at time of inspection.
      • Corrective Action(s): Must ensure surfaces are properly sanitized between uses with 100 ppm chlorine. 1 tsp per litre water.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the sushi bar had the liquid soap blocked..
      • Corrective Action(s): Hand sinks must be easily accessible including soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found food being stored opened and under personal jackets and clothing.
      • 2. Found a piece of raw wood in rice bin used to measure out rice.
      • Corrective Action(s): 1. Store personal items away from food storage to prevent contamination
      • 2. do not use raw wood products as splinters of wood can end up in food.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy food build up noted on floors under all equipment and shelving units, on walls throughout kitchen, on shelves, inside coolers, and ventilation system is heavily soiled in grease.
      • Corrective Action(s): Extensive cleaning is required throughout premises of all floors, walls, shelving and inside coolers
      • CORRECT: July 3, 2018
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found multiple pieces of cardboard, corrugated plastic, newspaper, aluminium foil, duct tape and Styrofoam being used throughout the premises in coolers, on shelves, floor, on equipment and as a food container (i.e. sushi fish in cooler)
      • 2. Found Oyster shells being reused to serve customers.
      • Corrective Action(s): 1. Remove all cardboard, corrugated plastic, newspaper, aluminium foil, duct tape, and Styrofoam through out premises. In their place increase cleaning, repair broken equipment and surfaces and use appropriate food grade containers (i.e.sushi fish in cooler)
      • 2, Discard all oyster shells, if you wish to use oyster shells for a dish must use oysters that come in their shell
      • CORRECT: July 3, 2018
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Second sink in the front sushi bar does not have a hot water tap
      • Corrective Action(s): Repair hot water tap so hot water can be used in washing
      • CORRECT: July 3, 2018
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Cleaning required in kitchen area:
      • - behind/between/underneath equipment
      • - ventilation hood
      • Corrective Action(s): Clean and sanitize the areas noted. Operator stated that the ventilation hood is scheduled to be serviced on Monday February 19, 2018.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Food contact surfaces in the kitchen had tape on them.
      • 2) A styrofoam box covered in duct tape was in the front upright cooler.
      • Corrective Action(s):
      • 1) As discussed in the previous inspection, all food contact surfaces must be smooth and easily washable.
      • 2) Purchase and use a food grade container instead
      • This must be corrected by the next inspection.
      • Violation Score: 9
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A cutting board was observed to be sitting in the parking lot outside the building. Staff stated that they were putting it outside to dry in the sun.
      • Corrective Action(s): Wash your cutting boards in your dishwasher. If they become too pitted to easily clean, replace them. Staff brought the cutting board in at the time of inspection and put it in the dishwasher.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Foam and silver tape used to line stainless steel tables.
      • 2) Newspaper was used to soak oil from fried foods.
      • Corrective Action(s):
      • 1) Do not use foam and silver tape to line stainless steel tables as this surface cannot be properly washed and sanitized.
      • 2) Do not use newspaper to soak oil from fried foods. The ink and paper are not suitable for food contact.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers in some of the coolers were not working.
      • Corrective Action(s): Replace all the thermometers.
      • Violation Score: 1

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