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Kawawa Japanese Restaurant

E15 - 4700 Kingsway, Burnaby · Restaurant

45 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Ladies' staff washroom - papertowel dispenser is empty.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Operator refilled dispenser during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler - salmon heads stored in overfilled containers where lids could not be fit in place.
      • Servery - rice spatula stored in container of water.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • - staff re-portioned product and fit lids in place during inspection.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • - staff replaced containers with new ice filled container for spatula in use storage.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ramen bar small prep cooler top inserts (double stacked) 6-8 C
      • Ramen bar large prep cooler: top inserts (left side) 7-10 C
      • Kitchen 1 door upright cooler 12 C
      • Corrective Action(s): Food products discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags at front kitchen servery station lining counter tops, no sanitizer solution available.
      • Front server station - mulitple rags left on table top beside sanitizer container.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooler units in kitchen, storage room and ramen station have food debris build-up on interior surfaces and open top prep coolers have food debris build-up on top around food inserts.
      • Mouse droppings observed in the following locations:
      • - kitchen stove, lower shelves and floor corners across from dishwasher, on floor and on baseboards of dry storage hallway, on floor in corners of back dry storage room, hot water tank closet, side dry storage room, around circular dining booth stations, and behind safe and under sinks at bar.
      • Cooking line ventilation hood has grease build-up on surfaces creating droplets.
      • Ramen station - cooking range has build-up of grease and debris and floor beneath.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ramen large prep cooler: 4-8 C
      • Kitchen 1 door upright cooelr 12 C
      • Kitchen large prep cooler 14 C (no product inside cooler)
      • Kitchen servery front handsink - faucet has become detached from sink.
      • Kitchen food preparation sink - taped off and covered.
      • Corrective Action(s): Repair / adjust coolers to maintain food at 4 C or colder.
      • Resecure loose faucet to sink mount.
      • Repair and restore function to kitchen food prep sink.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Side storage room: shelves of chemical inventory stored above food products.
      • Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Soiled knife placed on kitchen wall magnetic strip.
      • Corrective Action(s): Ensure food utensils are cleaned and sanitized after use.
      • Knife strip is for storage of sanitized knives only.
      • Staff cleaned knives and strip during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler door - food debris build-up on exterior.
      • Corrective Action(s): Clean door surface to remove all residue.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in freezer: 3 buckets of meat products stored open without covers or lids.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen ice machine - interior is discoloured with residue.
      • Corrective Action(s): Clean and sanitize ice machine interior.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Counter top hot plate (oyster hot holding): left tray side of warmer 55 C, right tray side 68 - 70 C
      • Corrective Action(s): Repair / replace hot plate to maintain food above 60 C in all areas of warmer.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sushi station / ramen station: wiping rags in use with dilute bleach sanitizer solution combined with using sanitizer spray bottles filled with 200 ppm Quaternary Ammonia sanitizer solution.
      • Combining different chemical products on food equipment may result in formation of harmful chemical byproducts.
      • Corrective Action(s): Utilize the same sanitizer product for both wiping rag reservoirs and spray bottles in a consistent manner to avoid inadvertent chemical mixing.
      • That is use dilute bleach sanitizer solution (100 ppm chlorine) for both wiping rags and sanitizer spray bottles OR use Quaternary Ammonia (200 ppm) for both wiping rags and sanitizer spray bottles.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sushi station - staff observed attempting to wash dishware / food utensils within the same sink currently used to wash sliced vegetables.
      • Corrective Action(s): Sliced vegetables discarded.
      • All soiled dishware and utensils are to be sent to dishwasher for cleaning and sanitizing after use.
      • Do not use chemical cleaning / sanitizing products around open,exposed food items to avoid chemical contamination of food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations:
      • - floor along wall and bottom shelf (under counter tops) between ice machine and chest freezer in back kitchen.
      • - along back portion of soup burner unit
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooking line (left end) sink station - faucet has detached from counter top.
      • Corrective Action(s): Resecure faucet to counter top mount.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Ramen seating area
      • - wall between seating and bar - baseboard does not fit flush to the floor, allowing mice to reside within wall cavity
      • Bar
      • - damaged corner baseboard allows pest entry into wall cavity
      • Salad bar / servery
      • - kitchen side of wall - wall finish does not fit flush to the floor, allowing mice to reside within wall cavity
      • Corrective Action(s): Seal off / finish gaps to pest proof walls.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings and dried urine marks observed in the following locations:
      • Ramen bar;
      • - kitchen area under coolers, lower storage shelves, around grease traps, under take-out container shelving
      • - seating area - on floor, spaces between bench seating, walls and privacy screens
      • Dry storage room;
      • - floor under cooler and shelving units
      • Salad / servery station
      • - on floor under equipment and coolers
      • Kitchen
      • - on floor under ice machine, under cooking equipment
      • - heavy build-up of grease, debris under cooking line preparation cooler units
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 15
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Pork chashu for ramen stored in walk-in cooler. Every chunk was wrapped and stored in two buckets. One chunk was randomly probed and the internal temperature measured 9.3°C with a probe thermometer. Staff claims that chashu was cooked the day before. Temperature log for chashu has not been used correctly and the staff also measured the internal temperature with their own probe thermometer and it measured 8°C.
      • Corrective Action(s): - All the chashu chunks were unwrapped, thrown in garbage bags, and bleach solution was poured on top. Every chunk of chashu was discarded at the time of inspection.
      • - cooking is suspended: provide pre-cooked supply from suppliers.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - 3 boxes of food stored ina broken cooler that cannot properly maintain the temperature.
      • Corrective Action(s): - All potentially hazardous food smust be stored ina cooler that can maintain 4°C or below to prevent from microbial growth.
      • - All three boxes were discarded at the time of inspection
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Two types of meat toppings for ramen were hot held at 55°C and 53°C.
      • Corrective Action(s): - All hot potentially hazardous foods must be stored at 60°C or above
      • - Two meat toppings were discarded 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): (1) Wet cloth left at counter tops and measured 50ppm chlorine at all working stations (sushi bar, kitchen, ramen kitchen, bar).
      • (2) One bucket of chlorine solution measured 50ppm.
      • Corrective Action(s): (1) Ensure to place all wet cloth in a sanitizer bucket when not in use. This is to prevent from microbial growth on the cloth and cross- contaminating through wiping food contact surfaces.
      • (2) change sanitizer bucket frequently and always check with test strips.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Raw chicken is stored on top of tofu in a cooler at the salad bar
      • (2) Sushi rice machine is sanitized only twice throughout the day.
      • (3) Food in containers in cooler near the salad bar are not covered.
      • (4) Food boxes are store on the floor in the walk-in freezer
      • Corrective Action(s): (1) Raw chicken must ALWAYS be stored at the bottom of ready-to -eat foods.
      • NOTE:
      • - There is no cooking done in the salad bar, so store raw chicken in a cooler where food processing is done.
      • (2) All in-use equipments and utensils must be properly washed and sanitized at least every 4 hours. This is to prevent from cross-contamination.
      • (3) Ensure to cover all foods in a cooler to protect from contamination
      • (4) All Foods must be stored off the floor.
      • 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: - Back door sweep is damaged at the time of inspection
      • Corrective Action(s): - Repair the door sweep as it ay allow entrance of pests
      • DATE TO BE CORRECTED BY: 21-Aug-2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) mouse droppings noted in the corners of the dry storage room.
      • (2) Grease build-ups noted underneath the equipment in the kitchen.
      • Corrective Action(s): (1) clean thoroughly and sanitize the above noted area.
      • (2) Clean up the grease build-up as it can attract pests.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ramen prep cooler food contents 10 - 12 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ramen station: 3 cloth rags on counters with no detectable sanitizer residual.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Servery station handsink - papertowel dispenser is not fixed to surface to allow proper function
      • Sushi bar - right handsink papertowel dispenser - wire running across handle does not allow for proper function
      • Ramen - handsink obstructed with a cooking pot
      • Corrective Action(s): Secure or replace servery papertowel dispenser to allow for convenient handwashing.
      • Relocate wire around papertowel dispenser at sushi station to allow for proper function.
      • Staff removed pot from handsink.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sushi bar - staff using container of stagnant water to wet fingers when assembling sushi items. Stagnant water can allow for rapid growth of bacteria and present a contamination risk to food.
      • Ramen bar - staff had cell phone left on food cutting board.
      • - staff personal items (backpack and jacket stored with food items)
      • Corrective Action(s): Water container removed. Staff are to use fresh running water from the tap to wet their fingers to avoid food contamination.
      • Do not store staff personal items together with food or on food equipment.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings behind and around back chest freezer.
      • Corrective Action(s): Clean affected area.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer - door has ice build-up preventing door from fully closing.
      • Cooking line: counter tempura tray under heating lamp 45 C
      • Ramen bar - large 2 compartment sink has plumbing leak.
      • Ramen 2 door undercounter cooler 10-12 C, back air vents completely iced over preventing any air flow.
      • Corrective Action(s): Remove ice from freezer door to allow it to fully close.
      • Provide hot holding device for cooked tempura that can maintain food at 60 C or hotter.
      • Repair sink plumbing leak.
      • Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Ramen bar staff attempting to reheat to large food containers of meat in the microwave.
      • Corrective Action(s): Do not use the microwave to reheat large portions of dense food as heat is not distributed evenly throughout the food. Reheat food items in cooking pots on the stove burners or within cooking ovens to adequately reheat foods to 74 C throughout.
      • Staff removed meat items from the microwave and reheated product in a cooking pot on the stove.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen staff placed containers of raw vegetables in prep sink not needed for preparation.
      • Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen - mulitple wiping rags left on work counters along cooking line with no detectable sanitizer residual.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bar - Ice scoop stored inside ice machine with handle in contact with ice.
      • Kitchen - Rice scoop stored in container of stagnant water.
      • Food inventory stored on the floor in walk-in freezer.
      • Bowl of leftover rice stored together with raw meat products in walk-in cooler.
      • Corrective Action(s): Ice scoop is to be stored outside the ice machine in a sanitary location.
      • Rice scoop in use is to be stored in dry container or in an ice filled container.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ramen station has high level of fruit fly activity.
      • Corrective Action(s): Premise is to conduct thorough and frequent surface cleaning to maintain premise sanitation and discourage pest activity.
      • All action items provided by pest control service are to be corrected.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations: - along back wall behind cooking line equipment, next to grease trap adjacent to dishwasher, along the back of the dry storage wall, in corners of ladies' staff washroom, and behind the door of front dry storage room.
      • Bar - glass shards on floor around glasswasher and below bar sinks.
      • Ramen bar - floor throughout has build-up of food debris and oil deposits, ceiling and walls covered with grease deposits, and wall above 2 compartment sink covered with fruit flies.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar - glasswasher is offline, not in use due to a plumbing leak.
      • Corrective Action(s): Conduct necessary repairs to allow for proper operation of glasswasher and sanitize glassware with 12.5 - 25 ppm Iodine.
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 10 door prep line cooler - food debris on drawer sliding mechanisms.
      • Storage shelf above dishwashing 2 compartment sinks - mouse droppings on shelf and within tinfoil cup storage container.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen - steak stored on counter by grill 11 C
      • - 2 bins of mixed vegetables stored in sink across from stove 11-16 C
      • Ramen station - several packages of pork in 2 comp sink 15 - 17 C
      • - cut vegetables and sauce mixes stored on counter top 21 - 23 C
      • - bag of fresh, soft noodles 16 C
      • Corrective Action(s): All products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen: soup on burner 33 C (stove turned off)
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Kitchen - 6 soiled rags on counter tops with no detectable sanitizer residual. Sanitizer reservoirs had been prepared (100 ppm chlorine), but kitchen line cook was not using sanitizer.
      • - unpackaged tinfoil cups stored in bin with janitorial gloves
      • Ramen bar - frying pans and cooking pot lids stored on top of grease trap.
      • - cutting boards stored in damaged cabinet below handsink among wood debris fragments
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Ramen bar - cooking pot stored in handsink
      • Corrective Action(s): Do not store food equipment in the handsink.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food inventory stored on the floor - in walk-in freezer, walk-in cooler and dry storage room.
      • Raw meat stored next to fresh bean sprouts in walk-in cooler.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen - microwave (interior covered food debris), 4 door undercounter cooler (interior door seals have debris and bottom of cooler water ponding on bottom shelf), 10 door undercounter cooler (food debris build-up around all drawer sliding frames and water / mold build around compressor)
      • Storage room - 2 door cooler (food build-up of interior)
      • Mouse droppings observed:
      • kitchen - floor corners under cooking line equipment, under soup warmer counter, under shelving in dishwashing station
      • Sushi bar - floor around right cooler compressor
      • Back storage room - under shelving
      • Electrical room - around transformer
      • Large dry storage room - under shelving in corners
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi bar - middle undercounter cooler offline (not in use)
      • Ramen bar - handsink faucet, hot water tap damaged
      • Dishwashing station - 6 plastic trays and 1 dishwashing rack heavily worn and chipped.
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Repair ramen handsink faucet.
      • Discard all chipped, cracked plastic trays and dishwashing rack.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen cooking line, bar and ramen station - areas are poorly lit.
      • Corrective Action(s): Replace burnt out and flickering lights.
      • Violation Score: 1
  20. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Additional cleaning required in the following locations: metal wire shelving in dry storage room and adjacent corridor and door trim / wall tiles of staff men's washroom.
      • Date To Be Corrected By: April 23
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Replace both burnt out lights at sushi station near ice machine.
      • Corrective Action(s):
  21. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • Container of chicken fat in 2 door cooler in dry storage room was spoiled. Visible mould.
      • *Corrective action: discarded chicken fat. Make sure stored foods are monitored for spoilage.
      • 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 by right side sushi prep station had 0ppm chlorine bleach solution (as per test strips).
      • *Corrective action: discard 0ppm solution and refil with new bleach solution.
      • - Note: new solution mixed onsite measured 200ppm chlorine as per test strips.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 2 handsinks in main kitchen were blocked by kitchenware (whisk, pot, sponges).
      • *Corrective action: remove items from handsinks. Do not use handsinks to wash or clean kitchenware. Reserve handsinks for handwashing only.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • (1) Inserts storing food in right side undercounter prep cooler by main cook station not covered.
      • (2) Tub of sauce in prep cooler by ramen bar not covered.
      • (3) Container of raw meats was stored above a box of cut pumpkin in walk-in cooler.
      • *Corrective action: ensure all stored food in prep coolers are covered or wrapped to protect from contamination. Raw meats must always be stored below ready to eat foods and vegetables.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Signs of pest activity noted in the following areas:
      • 1) Door frame to dry storage room covered in cockroach feces.
      • 2) Door frame, tiles, and walls in mens staff washroom are heavily soiled with cockroach feces.
      • 3) Mouse droppings and chewed up seat cushions in booths against back wall.
      • *Corrective actions: thorough cleaning using bleach solution must occur in the noted areas. Ensure cracks and crevices are properly sealed to prevent the entry and harbouring of pests.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Poor sanitation noted in the following areas:
      • 1) Food splatter on ceiling outside of staff washrooms
      • 2) Grease and oil buildup between deep fryer, flat griddle and stove top.
      • 3) Shelving units in dry storage room are sticky to touch.
      • *Corrective actions: thoroughly clean and sanitize the above noted areas. Ensure all hard to reach spaces are not over looked.
      • Date To Be Corrected By: 1 day
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • Spray bottles containing bleach solution located by front bar area were missing labels.
      • *Corrective action: ensure spray bottles are labelled to clearly identify the contents within.
      • Corrective Action(s):
      • Violation Score:
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Mold noted on lids and rims of 2 small containers of sauce in walk-in cooler.
      • -Mold can contaminate food and make it unfit for human consumption.
      • Date To Be Corrected By: Immediately
      • Corrective Action:
      • -Operator discarded both containers of food at time of inspection.
      • Corrective Action(s):
      • Violation Score:
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Iodine test kit used on premises expired in 2016.
      • Label indicates "Exp 2-15-16."
      • -Operator used test kit on glasswasher during inspection.
      • -Test strip did not adeqautely change color and water in tube became fizzy.
      • Date To Be Corrected By: 1 week
      • Corrective Action:
      • -Purchase new iodine test kit for glass diswasher that is within expiry date.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handle of line cooler in ramen area is broken. It is currently being held down by tape.
      • -Taped surfaces are not smooth, easily cleanable, and washable.
      • Date To Be Corrected By: 1 week
      • Corrective action:
      • -Repair handle of line cooler.
      • -Operator called technician to repair handle at time of inspection.
      • "Employees only" room which contains food in dry storage and a cold storage unit is dim.
      • -Two light bulbs on ceiling noted to be burnt or not in use.
      • -Adequate lighting is needed to enhance cleaning and monitoring of pests.
      • Date To Be Corrected By: 1 week
      • Corrective Action:
      • -Replace/repair light bulbs in noted room.
      • Corrective Action(s):
  24. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen 4 door prep cooler - food debris build-up on shelves.
      • salad prep cooler - food debris around door seals and in corners
      • kitchen ventilation hood - grease droplets forming along length of hood.
      • counter next to cook line handsink - food debris on underside of shelves.
      • mouse droppings observed: inside ladies satff washroom, men's staff washroom, floor/corners of dry storage room and hallway, under shelves in janitord room
      • Date to be Corrected By: Feb 19, 2020
      • Corrective Action(s):
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: handsink next to salad bar has on going faucet leak, repair faucet leak.
      • Date to be Corrected By: Feb 19, 2020
      • Corrective Action(s):
      • Violation Score:
  25. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dishwashing station: - garbage can located next to clean dishware storage shelving such that dishware can be easily contaminated from items discared into waste container.
      • Corrective Action(s): Relocate trash can away from clean dishware shelving to protect clean, sanitized dishware from contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 knives soiled with food debris stored on kitchen magnetic knife strip.
      • Corrective Action(s): Magnetic knife strip is to be used to only store clean, sanitized knives that are ready for use.
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized
      • after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be
      • cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the
      • dishwasher equipment.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink between salad / miso prep cooler and upright cooler does not have hot water supply. Hot water was turned off due to plumbing fixture leak.
      • Corrective Action(s): Repair plumbing fixture leak.
      • Handwashing stations must be equipped with warm water to allow for staff to follow proper handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in freezer is overstocked - food product stored directly on the floor.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Manage frozen food accordingly to ensure sufficient shelf space is available to store all food inventory.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dish pit station - back log of soiled dishware and food waste
      • Receiving hallway - back log of recyclables, cardboard food packaging and soiled food cans.
      • Dishwashing staff not working upon inspection.
      • Corrective Action(s): Stock piling soiled dishware, food waste and soiled recyclables serve as a food source and attractant to pests including mice and cockroaches.
      • Soiled dishware cannot be stockpiled.
      • Food waste and food packaging are to be promptly removed to not serve as a food source and attractant to pest activity.
      • Staff responsible for dishwashing and waste removal are to be available to manage cleaning and sanitizing of food equipment and waste removal during hours of operation.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris on kitchen wall magnetic knife strip.
      • Food debris build-up inside kitchen cooking line undercounter coolers: 4 door cooler (in between shelves), 10 drawer cooler (drawer sliding mechanisms), salad / miso prep cooler (interior / door seals / inside door cover)
      • Kitchen cooking ventilation hood - grease build-up on hood forming droplets of oil
      • Kitchen cooking line handsink counter (left entrance side) - under side of counter and shelves build-up of grease / food debris.
      • Sushi bar (left handsink) under side of counter and shelves build-up of food debris.
      • Mouse droppings observed in the following locations: on floor in corners of men's and ladies' staff washrooms, on floor in corners of dry storage hallway, under shelving in janitorial room, on floor next to bar bubble tea prep cooler, and on floor next to grease trap at ramen station.
      • Cockroaches observed at base of kitchen cooking line (right side) and on floor of ladies' staff washroom.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat violation: Oversized cooking pot has been returned to the ramen station to cook soup stock that does not fit within dishwasher or dishwashing sinks available.
      • Corrective Action(s): Remove oversized cooking pot from the premise. All food utensils and food containers must be sized accordingly to sinks / dishwasher available for dishwashing.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler (left kitchen entrance) 6 C
      • Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 2 containers of pesticide product stored at the front bar.
      • Corrective Action(s): Remove pesticide product.
      • All pesticides used onsite are to be applied by professional pest control service only.
      • Violation Score: 3
  26. Routine Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large ramen prep cooler - food inserts with sliced pork tenderloin overfilled, 7 C
      • Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Ensure food inserts are not overfilled to allow cooler to maintain product at 4 C
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked tempura prawns placed in food warmer that hasn't been turned on.
      • Rice cooker in kitchen containing rice from previous day.
      • Beef and beef gravy 45 C in food warmer.
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Ensure food warmers are operating at 60 C before placing hot foods inside.
      • Discard leftover rice. Cooked rice is to be discarded at closing each evening.
      • Discard beef and gravy sauce. Food items in kitchen cooking line are to be cooked and hot held as per Food Safety Plan. Leftover product at closing is to be discarded.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dishwasher staff wearing black gloves for soiled dishware unloading sanitized dishware from dishwasher.
      • 2 food items stored in opened metal cans in walk-in cooler.
      • Bowls, ladel and funnel stored inside sauce food containers in walk-in cooler.
      • Walk-in freezer overstocked - food on the floor and numerous products stacked upon each other in a disorderly manner.
      • Corrective Action(s): Ensure staff are wearing orange clean dish gloves when unloading dishwasher.
      • Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Ensure food utensils are cleaned and sanitized after use. Do not store utensils inside food products. Do not use bowls to dispense foods, use utensils with handles to minimize hand food contact.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Manage inventory in walk-in freezer to allow food inventory to stored in an organised manner.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rails for sliding doors of cabinets between sushi bar and kitchen and steel shelves above miso soup warmers are soiled with dead cockroaches and cockroach feces residue.
      • Trace mouse droppings observed in corner of back storage room, behind staff door from customer washrooms, under back dry storage bulk bins, under shelf in dry storage room and corners around Coke cooler.
      • Debris build-up on floor along wall under miso soup warmer counter.
      • At time of inspection, dishwasher staff had not begun work allowing a surplus of soiled dishware and janitorial waste to build-up.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Dishwasher staff to begin shifts earlier in the day or provide additional staff to assist in premise morning cleaning duties.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Over sized ramen broth cooking pot does not fit within dishwashing sinks available.
      • Corrective Action(s): Discontinue use and remove large ramen cooking pot. Pots must be sized accordingly to sinks or dishwasher. Sinks must be able to fit entirely within sinks and be submerged.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right undercounter cooler 7 C (sushi bar)
      • Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
      • Violation Score: 3
  28. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2 oversized cooking pots at Ramen station are too large to fit within diswashing sinks and dishwasher available to be effectively cleaned and sanitized.
      • Corrective Action(s): Remove both cooking pots. All food utensils and cooking ware must be sized accordingly to dishwasher and sinks available.
      • Violation Score: 3
  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 11 boxes of frozen noodles stored on floor of storage room, delivered previous day. Noodles 23 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ramen bar - sanitizer container for wiping rags 0 ppm chlorine
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Ensure sanitizer is replaced frequently to maintain 100 ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ramen station - food utensils stored in soiled container with screws, parts and other non-food related items.
      • Sushi station - staff personal items such as medications stored together with food related items.
      • - wasabi and ginger containers stored close to handsink, potentially contaminated by staff washing their hands
      • Bar - scoop stored inside food container (frozen berries) inside chest freezer.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Staff personal items and nonfood related items are to be stored separate and away from food and food utensils / equipment.
      • Ensure food utensils are not stored inside food containers together with food indefinately and are routinely cleaned and sanitized.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations: Floor / corners at kitchen entrance by coke cooler and uv fly trap, on floor along wall behind kitchen salad prep cooler, and in corner of Bar adjacent to prep cooler.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 4 plastic food containers filled with food placed in kitchen oven to hot hold at 60 C
      • Ramen bar - 2 oversized cooking pots, too large to be cleaned and santized within dishwasher / dishwashing sinks available.
      • Corrective Action(s): Discontinue, placing food items in plastic containers within ovens or other hot holding units unless specified for that purpose. Plastics can melt and leach potentially harmful chemicals into food when heated.
      • Remove both oversized pots. All food equipment must be sized according to dishwashing sinks to allow for proper cleaning and sanitizing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen - left upright cooler 5 C
      • Bar - large undercounter cooler 3-7 C
      • Corrective Action(s): Repair / adjust cooler unist to maintain 4 C or colder.
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables stored in kitchen prep cooler 12 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Cooked vegetables can be kept hot 60 C prior to serving.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of cooked pork at ramen bar 44 C
      • Corrective Action(s): Product reheated.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Provide a suitable food warmer to maintain product at 60 C
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher staff placing used food containers and chemical containers adjacent to clean dishes.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Clean dishes on counter sent through dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (Ramen bar only) 2 soiled cloths left on work counters without any detectable sanitizer residual.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bar area: mouse droppings observed under pop syrup shelving and under adjacent bar sinks.
      • Ceiling cavity clean out recommended by pest control service.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Complete ceiling clean out prior to next routine inspection.
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions

  34. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest activity is ongoing.
      • Corrective Action(s): Pest control company indicated more time is needed to establish control over rodent population while premise is closed.
      • Pest control to provide update once activity has diminished.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris collecting on surfaces at the following areas: at bar around ice machine and cooler and at dishwasher station under steel counters / shelves.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 3
  35. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: 3 large plastic bins of cooked chicken stored in walkin cooler.
      • 8 large plastic bins of cooked pork stored in 2 door cooler in staff storage room.
      • Corrective Action(s): From previous inspection, advance preparation and cooling of these products was to discontinue. Cooling procedures are not monitored by staff.
      • Cooling foods in large volume plastic containers will not allow for safe rapid cooling of food items.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Operator indicated all products are to be prepared in a cook / serve or cook / hot hold / serve manner.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Right portion of right sushi display cooler lined with trays obstructing cold air flow. temp 9 C.
      • 3 containers filled with sushi rice prepared 10:00 pm yesterday and stored at room temperature overnight.
      • Corrective Action(s): Staff removed trays from cooler, temperature dropped to 4 C.
      • Sushi rice is to be prepared as needed throughout the day. Once acidified, sushi rice is to be used within 4 hours. Leftover rice at closing time is to be discarded.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: kitchen soup warmer 51 C
      • tempura tray warmer 40 C
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed carry raw chicken with their hands from the walkin cooler, place chicken in batter, then quickly rinse their hands with water, dry with a wiping rag that was then placed on a cutting board for ready to eat food.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats stored together with cooked, ready to eat foods in walkin cooler.
      • Food items stored on the floor within walkin freezer and in kitchen hallways.
      • Food items stored in open stacked containers, inside each other in walkin freezer.
      • Dishwasher staff wearing same gloves while handling both soiled dishware and sanitized dishware.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Staff are to remove gloves for handling soiled dishware before unloading clean dishes from dishwasher.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse and cockroach activity observed in premise.
      • Cockroaches seen at bar behind ice machine and glasswasher.
      • Mouse droppings observed on floor in corners of the dry storage room, staff storage room, dishwasher area, bar area, staff washrooms, inside bench seating of customer seating area.
      • Corrective Action(s): Premise sanitation is to be improved and maintained on a daily basis.
      • Pest control service reports - indicate action items. All outstanding action items are to be corrected. Premise is to be maintained to prevent conditions contributing to pest activity.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and or grease collecting on surfaces in the following areas: Sushi area - back tile wall and shelving, inside microwaves, lower shelving and undersides of steel work counters in kitchen / dishwashing area, lower shelving under right side handsink on cooking line, kitchen knife rack, ventilation fans in kitchen and dishwasher area, ramen station around grease trap, under work counters shelving / back wall and wood ledges above work counter, bar area behind glasswasher, ice machine, around prep cooler, inside bar cooler and chest freezer.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: bar cooler 7 C
      • Ramen food prep counter is cracked open with food debris collecting.
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Ramen prep counter is to be repaired with a smooth easy to clean surface.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen floor grouting to be completed under kitchen handsink / knife strip station.
      • Kitchen handsink faucet is loose - adjacent to coke cooler.
      • Corrective Action(s): Space between floor tiles to be cleaned and regrouted to prevent food and water collecting.
      • Repair handsink faucet.
      • Violation Score: 3
  36. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 2 mice observed in electrical room.
      • Corrective Action(s): door leading into kitchen from electrical room to have weather stripping installed that fits flush to floor.
      • install additional traps in electrical room
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: kitchen cooking line prep cooler (10 door unit) is offline.
      • Corrective Action(s): cooler is to be detached from remaining counter and replaced with a compatible cooler unit with suitable work surface.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Premise floor tile - grouting of floor tile is heavily worn, gaps between tiles filled with grease and food debris.
      • Corrective Action(s): Premise floor tiles are to be regrouted to prevent the accumulation of food debris and allow for sanitary maintenance.
      • Violation Score: 3
  37. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse observed in back dry storage area.
      • Corrective Action(s): Pest control measures and premise sanitation are to be improved to eliminate rodent activity.
      • All action items identified on future pest control reports are to be implemented immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The following areas in poor sanitary condition: noodle bar - walls, shelves, floor, corners, undercounters, ventilation canopy.
      • sushi bar - cooler interiors / doors, back wall shelves and undercounters.
      • kitchen walls - build-up of fly feces near walkin cooler / dishwasher area.
      • Mouse feces observed under seating cushions in dining area.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: new grout work around noodle bar sinks - rough and flaking off into sink
      • Corrective Action(s): New grout is to be refinished smooth to provide an easily cleaned surface.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: right upright cooler (kitchen) 7 C
      • noodle bar prep counter - large crack
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • noodle bar counter to be repaired - smooth nonporous finish
      • Violation Score: 3
  38. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): multiple cooked food items placed directly into coolers while hot in large volume plastic containers.
      • no temperature monitoring of cooling rates for hot foods.
      • Corrective Action(s): Products discarded.
      • Cooling process is to be limited.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): miso soup stock 45 C - stove burner off
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Burner turned on to reheat food.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Soiled wiping rags left on counters throughout premise without any detectable sanitizer residual.
      • Knives, tongs, vegetable peelers throughout premise stored with visible food debris.
      • Kitchen magnetic knife strip covered with food debris.
      • sushi bar - small tongs, peelers stored covered with dried food.
      • kitchen food utensil drawer - full of soiled food utensils and filled with build up of food debris.
      • Staff observed washing dishware in food prep sink without the use of detergent and sanitizer.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Multiple staff observed washing their hands with just water or with wiping rags.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: bowls used to dispense food from sauce containers.
      • ice scoop stored in soiled bin
      • raw chicken stored above cooked ready to eat food items in walkin cooler.
      • Corrective Action(s): Utensils with handles are to be used to dispense food to minimize hand food contact.
      • ice scoop is to be stored in a clean, sanitary location.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan not available onsite.
      • Corrective Action(s): Food Safety Plan is to be made available onsite for review.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest control corrective actions on recent inspection advice have not been followed up.
      • Corrective Action(s): Pest proofing premise, improvements in sanitation and changes in business practice identified by pest control technician must be acted upon in a timely manner.
      • All outstanding pest control measures to be completed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise sanitation is poor.
      • The following areas observed in poor sanitary condition; kitchen cooler units, shelves, utensil drawers, walkin cooler(shelves, compressor, walls) walkin freezer (shelves, compressor, food containers covered with ice formation) sushi bar - floor, corners, walls, shelves, cooler interiors and handles.
      • Noodle bar - floor, corners, walls.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: large prep cooler 10 drawers - not in use, unit offline.
      • kitchen right end upright cooler 6 C
      • salad prep cooler 7 C
      • sushi back wall undercounter cooler 6 C
      • bar large undercounter cooler 6 C
      • left sushi handsink - faucet is unfixed.
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Repair / replace sushi left handsink faucet.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No sanitation plan onsite for review.
      • Corrective Action(s): Sanitation Plan is to be available onsite at all times.
      • Violation Score: 1
  39. Follow-Up Inspection

    0 infractions

  40. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed 4 large batches of braised pork cooling at room temperature before going into the cooler. measured the internal temperature of the food with a probe thermometer at 75.4 C. Educated the chef that internal temperature of larger batches takes longer time to cool down and that all foods must cool down from 60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours.
      • Corrective Action(s): Required operator to use smaller containers or divide them into a shallower/smaller batches to cool at room temperature
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed 5 uncooked eggs at room temperature beside hand washing station in ramen kitchen
      • Corrective Action(s): Required operator to keep all cold potentially hazardous food stored at 4 C or below protected from contamination at all times.
      • Eggs were discarded 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): 1. Observed employee cleaning prep tables and other food contact surfaces with white cloth. employee than used water to rinse and re-used the same item to clean elsewhere.
      • Main Kitchen:
      • 2. Dishwasher in the main kitchen area not in good working order. temperature at plate level after final rinse cycle measured to be at around 65 ~ 67 C. measured with min/max probe thermometer multiple times and used operator's thermometer, results were very similar
      • Corrective Action(s): 1. Required operator to use cloth in bleach sanitizing solution to clean all food contact surfaces; then use a new set of cloths to clean other areas. DO NOT rinse with just water then re-apply to food contact surfaces.
      • 2. Required operator to call for repair immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): all 4 sinks at sushi bar were either occupied for cooling food under cold running water or blocked
      • Corrective Action(s): Required operator have at least one sink designated for hand washing only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found noodles in the ramen kitchen without proper lids to protect them from being contaminated
      • Corrective Action(s): Required operator to have properly fitting lids at all times when not in use.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent droppings found in several locations in the facility:
      • 1. Under prep table in ramen kichen
      • 2. Under main kitchen dishwashing area
      • 3. employee storage room beside large circular table with TV
      • 4. Many droppings were found in electrical room
      • 5. Under dry storage bins in the main kitchen
      • -Numerous flies found around organic garbage bin sitting in back hallway
      • -biweekly visits from pest management company; reports are kept and reviewed. Several outstanding, repeated findings***
      • -according to the manager, big cleaning performed every sunday
      • Corrective Action(s): Required operator increase the frequency of the cleaning for the areas noted above. Without proper and frequent cleaning, monitoring cannot be done to manage/control pest activities
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed ramen kitchen to have food and grease debris accumulated under prep tables and cooking machineries.
      • Corrective Action(s): Required operator to clean and sanitize; also have regular cleaning performed to remove all food sources for pests
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher in the main kitchen not in good working order, temperature of the the dishwasher after final rinse cycle measured to be 68.3 C at the time of inspection. Used the thermometer operators use to test as well, results were very similar. Daily measurements done; reviewed the temperature
      • Corrective Action(s): Required to call for repair immediately
      • Violation Score: 9
  41. Follow-Up Inspection

    0 infractions

  42. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in under counter cooler which was > 4 deg. C
      • Scallops were 7 deg. C, Cream cheese 6.5 deg. C
      • Prep was occurring at time of inspection. Items were immediately transferred to cooler <= 4 deg. C
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean + sanitized knives were stored on trays lined with paper towel + cardboard.
      • Clean dishes must be stored in a clean location. Surface should be non-absorbent.
      • Corrective Action(s): Remove paper towel + cardboard and re-wash + sanitize knives.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Only a small stream of hot water was available from front handwashing sink
      • Corrective Action(s): Repair tap so that an adequate stream/supply of hot water is available for handwashing.
      • Correction date: July 1/17
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Rodent droppings noted in the following areas:
      • -floor of waffle/dessert room
      • -on the floor along miso soup/teriyaki prep area
      • -on shelving (only bottom shelf) across from dishwasher
      • -on the floor where dry goods bins are present
      • 2) 4 cockroaches (2 adults, 2 young) noted on adhesive trap in electrical room
      • Corrective Action(s): -Clean + disinfect all areas noted above.
      • -Monitor these areas daily + clean up any droppings if noted. Do not store any clean dishware on shelving where droppings noted.
      • -Ensure sanitation level is maintained and any spills or sources of moisture are addressed.
      • -Pest control contract is in place with Orkin with servicing every 2 weeks. Report provided from previous visit. Servicing being provided for rodents + cockroaches. Follow recommendations. given by pest control technician
      • Correction date: June 30/17
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted in hard to reach areas:
      • -> floor + wall under/behind sushi prep area
      • -> wall behind handsink in kitchen
      • -> wall behind miso/teriyaki prep area
      • Build up of grease/food debris noted on cooler handles + hand sink faucets.
      • Corrective Action(s): Clean areas noted above to remove all dirt + debris.
      • Correction date: July 7, 2017
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape noted on door/lid of ice machine.
      • Duct tape is not a suitable surface for food equipment as it can't be washed + sanitized.
      • Corrective Action(s): Remove duct tape. Repair/replace door if needed. Surface must be durable + washable
      • Correction date: July 7/17
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler (on right side) of sushi prep area was 7 deg. C
      • Corrective Action(s): Adjust/repair cooler so that is is capable of maintaining food at 4 deg. C or colder.
      • Do not store any potentially hazardous food in cooler until it can maintain a temperature of 4 deg. C or colder.
      • Correction date: July 4/17
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -Ceiling tile missing in sushi prep area.
      • -End of walls at left side of sushi prep area are showing signs of damage. Drywall visible.
      • Corrective Action(s): -Replace missing ceiling tile.
      • -Repair wall so that it is smooth, durable + washable.
      • Correction date: July 7/17
      • Violation Score:
  43. Routine Inspection

    0 infractions

  44. Follow-Up Inspection

    0 infractions

  45. Routine Inspection

    0 infractions