Katsu San Surrey

105 - 15976 108th Ave, Surrey · Restaurant

7 inspections

1. Routine InspectionOct 5, 2026

   1 infraction

   • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Two pieces of chicken katsu were fried to less than 74C (61C and 66C). This piece of smaller chicken was at 74C.
     • Corrective Action(s): Poultry must be cooked to at least 74C to properly kill potential pathogens. Kitchen staff have a probe thermometer, but were not using it to verify proper cook temperature. Cook line staff should verify the largest piece of chicken/pork has reached the proper cook temperatures. Chicken was fried for additional time until it reached 74C.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade.
     • Corrective Action(s): Ensure slicer is disassembled each day for proper cleaning and sanitizing to prevent potential cross contamination. Slicer was disassembled and washed and sanitized in the dishwasher at the time of inspection.
     • Violation Score: 5
2. Follow-Up InspectionJul 9, 2026

   0 infractions

3. Routine InspectionJun 11, 2026

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Two containers of curry sauce made 1.5 hours ago were in a large insert (fill) and 5L pail (full) and were both greater than 60C. Chef stated the sauces are cooled for 2 hours, then transferred into the prep cooler to cool.
     • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Sauces can be rapidly cooled in shallow containers, in a cold water bath, ice bath, or in the upright freezer. If sauces are cooled in the walk-in cooler, ensure the containers are not filled more than 5cm.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Cabbage slicer was found to have dried cabbage on the bottom part of the slicer unit.
     • Corrective Action(s): Ensure equipment is properly washed and sanitized after each use.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Bleach spray bottles in the kitchen were greater than 200ppm. Spray bottles were diluted approximately 2 to 8 times to 200ppm.
     • 2) Raw pork was observed stored above vegetables.
     • 3) Scooping bowl was stored inside a liquid ingredient in the upright cooler and sugar.
     • Corrective Action(s): 1) Ensure bleach is maintained at 100ppm to 200ppm. Excess concentrations of bleach may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon (2.5mL) bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection.
     • 2) Ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Cooler was re-organized at the time of inspection.
     • 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris was observed accumulating on the door seals in the kitchen coolers.
     • Corrective Action(s): Ensure equipment is cleaned regularly and maintained in good sanitary condition.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Cabbage slicer plastic compartment was broken/cracked.
     • Corrective Action(s): Ensure all equipment is maintained in good working order to prevent plastic contamination of foods.
     • Violation Score: 9
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Bleach sanitizer spray bottles in the kitchen and serving area were unlabelled.
     • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Check bottles weekly and relabel as needed.
     • Violation Score: 3
4. Follow-Up InspectionMar 19, 2026

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Miso take-out containers were double stacked, with the base of the container in direct contact with the food items in the bottom container.
     • Corrective Action(s): Ensure foods are stored in a sanitary manner and foods are physically separated to prevent potential contamination of foods.
     • Violation Score: 3
5. Routine InspectionFeb 20, 2026

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): Staff observed handling raw breaded pork, followed by plating cabbage on the plates.
     • Corrective Action(s): Staff must ensure good food handling practices and avoid handling ready-to-eat foods after handling raw meats. Breaded pork is considered raw meat. Review food handling practices with all kitchen staff. Cabbage was discarded at the time of inspection.
     • Violation Score: 15
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Miso soup in the middle preparation area was at 55C. Burner was turned off.
     • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Burner was turned on at the time of inspection.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Meat tenderizers and cabbage slicer were found to have dried food debris.
     • Corrective Action(s): Ensure all equipment is properly disassembled and cleaned and sanitized after each use to prevent potential contamination of foods.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Middle preparation area handwash station did not have single use paper towels.
     • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were placed at the handwash station at the time of inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Bleach was too strong (bleached out test strip).
     • 2) Bags of rice were stored on the floor.
     • Corrective Action(s): 1) Ensure bleach is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1L of water. Bleach was diluted to 200ppm at the time of inspection.
     • 2) Ensure foods are stored off the ground and protected from potential contamination.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Spray bottle was broken and was taped with duct tape.
     • Corrective Action(s): Replace spray bottle and ensure all equipment is maintained in good working order.
     • Violation Score: 3
6. Routine InspectionOct 23, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Both manual and automatic cabbage slicers were found to have dried cabbage debris on the blades.
     • Corrective Action(s): Ensure staff properly clean and sanitize equipment after each use to prevent cross contamination of foods. Equipment was cleaned and sanitized at the time of inspection.
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff members did not change gloves as required: staff observed washing gloves, touching mouth shields with gloves and continuing to work in the kitchen, and touch dirty items in the kitchen without changing gloves.
     • Corrective Action(s): Review glove use practices with all staff. Gloves must be changed whenever gloves become contaminated or potentially contaminated.
     • Violation Score: 5
   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Sanitizer spray bottle in the front area was not labelled.
     • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Ensure labels are checked regularly and relabelled as needed.
     • Violation Score: 3
7. Routine InspectionJun 26, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Deli slicer and vegetable slicer were found to have debris on the equipment after cleaning.
     • Corrective Action(s): Ensure equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above shredded vegetables.
     • Corrective Action(s): Ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection.
     • Violation Score: 3