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Kiku Sushi Japanese Restaurant

4986 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Kiku Sushi Japanese Restaurant has been inspected 41 times by Fraser Health Authority since August 24, 2017. The most recent inspection, on June 4, 2026, found no infractions.

13 of 41 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 19 times across 19 separate inspections, most recently on December 2, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 11 times across 11 separate inspections, most recently on May 30, 2024. 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 7 times across 6 separate inspections, most recently on June 1, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on March 23, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on January 6, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

41 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High Temperature washer not achieving minimum rinse
      • temperature tested three cycles: 63 degree C, 62 degree C, 63 degree C
      • Corrective Action(s):
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in cooler shelves - paint deteriorating and
      • flaking --> remove old paint and re-paint coil- based
      • paint or place a washable liner
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: at plate temperatures
      • - Daily temperature logs are not being maintained as well
      • It is essential that you test daily to ensure in good working order
      • - Operator to manual wash in mean time
      • Operator called serviceman comin later today
      • *Note - you had a similar dishwasher infraction on Jan 30, 24 routine inspection
      • Corrective Action(s):
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Under the cooking line the areas where the tiles undone/displaced are food debris laden
      • Corrective Action(s): Repair the floor tileworks so they are smooth and sealed
      • Clean and disinfect
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some tile work under the cooking line have come undone -tiles peeling up and displaced -cannot be cleaned and disinfected properly
      • Corrective Action(s): Repair the tile work under the cooking line to facilitate cleaning
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed multiple containers of fried tempura (yam, prawn) at room temperature -the temperature log sheets were NOT being maintained -internal temperature measured at 22 deg C (room temperature)
      • NOTE: the history of this citation for the past 2 years:
      • January 30, 2024 Routine -improper hot holding
      • May 30, 2024 Routine -improper hot holding
      • November 20, 2024 Routine -improper hot holding
      • December 2, 2025 Routine -improper hot holding
      • Ticket issued: AH71932620 -as attached
      • Corrective Action(s): Discarded 6 containers of tempura
      • No more holding of tempura at room temperature allowed as daily logs cannot be maintained you must either keep the tempura hot >60 deg C or cold <4 deg C at ALL times
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor area under cooking line is filthy with food debris and grease
      • Nightly mopping and cleaning not being maintained
      • Foods being stored on the floor in the external dry storage room
      • Corrective Action(s): Clean and disinfect nightly under the cooking line
      • Store foods on your shelves or lifts at least >15cm off the floor
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Edamame beans stored in preparation cooler but above the fill-line at inserts -internal temperature at 20 deg C
      • Corrective Action(s): Discard the beans
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in cooler shelves -the paint has faded and some of the surfaces moldy/food debris
      • Corrective Action(s): Clean all the shelves and either re-paint with an oil-based paint or line with a durable material such as FRP
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator is following 2 hour rule for a number of deep fried foods such as the tempura but the tracking system is not consistent! -days are missing on the logs and none since August 1
      • Operator indicates the foods were cooked less than an hour ago
      • Operator will use a white board with eraseable marker instead of paper form
      • Corrective Action(s): Final warning if your tracking system is not maintained then NO MORE POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE STORAGE FOR 2 HOURS
      • NOTE: was onsite for more than an hour and the tempura was discarded once the hour was up
      • Violation Score: 5
  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Spoke to landlord who will be overseeing the replacing of the tiles under the cooking line. Extension requested should be completed within 2 weeks -will confirm
      • Corrective Action(s): Repair tiles and clean nightly
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Cooked tempura (prawn, yam, veggie) at room temperature AGAIN -you have been cited multiple times in the past routine inspections concerning this. The hot holder was turned off, the timer not in use and no time tracking sheets were being used.
      • Corrective Action(s): Discarded all the tempura -1 large tray of prawn and a smaller one of veggie tempura
      • Discussed at length enforcement outcomes in the future if you do not maintain hot held foods HOT (ie. ticketing/closure)
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris buildup and grease under the deep fryers / cooking line
      • Corrective Action(s): Clean, degrease NIGHTLY
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large aluminum type containers being used for the bulk rice -these are too large to fit the dishwasher or dishpit sinks
      • Corrective Action(s): Remove these containers -use only washable containers that fit your washer or the dishwash sinks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some of the tilework under the cooking line has come undone peeling at the corners
      • Corrective Action(s): Repair the tilework underneath
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed potentially hazardous hot held foods below 60 deg C:
      • Shrimp/Vegetable Tempura ranging between 45 -55 deg C under a heat lamp (food incorrectly positioned to maintain over 60 deg C)
      • You have been cited this critical infraction 4 routine inspections in a row:
      • May 30, 2024
      • January 30, 2024
      • September 6, 2023
      • Correction Order issued -final warning until you will be ticketed
      • Corrective Action(s): Maintain hot held foods over 60 deg C
      • Operator to verify setup to maintain the tempura fried foods above 60 deg C
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Your annual Health Permit fees have not been paid -provided Outstanding Health Permit Fees letter
      • Corrective Action(s): Operator paid by cheque (#2078)
      • Pay your fees on time annually
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed cooked tempura shrimp/vegetable at room temperature 30 deg C -worker indicates they have been out ther 2 hours
      • NOTE: this is a repeat infraction from September 6, 2023 routine inspection
      • Corrective Action(s): Discarded all the tempura
      • Operator is to keep potentially hazardous foods HOT >60 deg C or COLD <4 deg C NOT at room temperature.
      • Operator will need to acquire an additional hot holding unit for the cooked tempura otherwise cook-to-order ONLY
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not achieving hot enough rinse temperatures
      • See Code 308 for further details
      • Corrective Action(s): Repair Dishwasher
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buried food laiden scoopers AGAIN observed for bulk foods in the kitchen
      • NOTE: this is a REPEAT infraction from January 30, 2024 routine inspection
      • Corrective Action(s): Dishwash the scoopers
      • Keep your scoopers outside in a washable container
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found in restaurant -see Code 306 for further details
      • Orkin Pest Control report from May 28 shows structural deficiencies "cracks in wall", and 6 mice caught
      • Corrective Action(s): Repair structural deficiencies.
      • Clean and disinfect all areas with droppings -see Code 306 for further details
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following areas:
      • -bulk food container shelves in kitchen
      • -dry storage room corners, floor areas -foods are stored on the floor
      • Corrective Action(s): Clean and disinfect all areas where mouse droppings observed -use a high powered flashlight (not phone light) and check each morning for new rodent activity
      • Keep lightly packaged bulk foods (ie. paper, nylon, soft plastic) in rodent proof containers
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not achieving hot enough rinse temperatures:
      • At plate temperature maximums:
      • Cycle 1: 65 deg C
      • Cycle 2: 66 deg C
      • Cycle 3: 68 deg C
      • Cycle 4: 66 deg C
      • Thermostat showing wash temperatures of 66 deg C, rinse temperatures of 45 deg C (??)
      • Daily Log Sheets for washer indicate no monitoring for the entire month of May
      • NOTE: this is a REPEAT Infraction January 30, 2024 routine inspection
      • Corrective Action(s): Repair washer immediately
      • Minimum rinse temperature of >82 deg C for thermostat and >71 deg C at plate temperature
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed a large tray of hot holding chicken breast not hot enough -internal temperature at 29.8 deg C and was cooked over 2 hours ago as per operator
      • NOTE: This was cited in the last routine inspection as well back in September 2023 -Correction Order issued -next enforceable step is ticketing
      • Corrective Action(s): Discarded the chicken breast
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -High temperature washer not achieving minimum rinse temperature -tested three consecutive cycles: 63 deg C, 64 deg C, 62 deg C (at plate) -verified with thermolabel (no black markers)
      • No temperature Daily Log Sheets maintained for the washer
      • -Dining tables are only cleaned with "Mr.Clean" -this is not an approved sanitizer
      • Corrective Action(s): Repair washer immediately -operator called repairman coming later today.
      • Manual Wash dishware in the meantime using your 2-compartment wash sink and signs provided
      • Maintain temperature Daily Log sheets for your fridges, hot holders and dishwasher.
      • -Use your approved bleach sanitizer ONLY for cleaning food contact surfaces: 1/2 teaspoon bleach + 1 liter water
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoopers for bulk foods buried in food
      • Corrective Action(s): Store the scoopers handle out of the foods or keep outside of the container in a washable container
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature washer not achieving adequate rinse temperature.
      • All four stove lights all burnt out -inadequate illumination of stove
      • Corrective Action(s): Repair washer
      • Replace bulbs at stove
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -A large amount of tempura stored at room temperature at 45 deg C
      • -A large tray of cooked chicken breast on top of the hot holder at 20 deg C
      • Corrective Action(s): Discarded the food
      • Do not store potentially hazardous foods at room temperature keep in the hot holder.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Disposable bowls and food cans being used as scoopers for bulk foods
      • Corrective Action(s): Do not use single-use bowls/cans for utensils. The food will be contaminated
      • Use dishwash safe scoopers for bulk foods
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some shelves lined with tin foil
      • Corrective Action(s): Do not use disposable materials for food shelf liners. You must be cleaning and sanitizing these surfaces when contaminated
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some foods stored on the floor in Dry Storage Room
      • Corrective Action(s): Keep foods/goods there off the floor on shelves >15cm off the floor to ease cleaning and monitoring of pests
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following locations:
      • - Kitchen - ceiling ducting above hot water tank has droplets of oil build-up forming
      • - Storage room - trace mouse droppings in corners under shelving and behind boxes on floor.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of 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
  16. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen floors under cooking line and prep cooler have build-up of grease and food debris.
      • Corrective Action(s): Clean all surfaces to remove debris build-up.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of raw beef on counter 18 C.
      • bean sprouts 45 C
      • bowl cut vegetables 23 C
      • Corrective Action(s): 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 in a cooler at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 5 trays cooked tempura 22 - 25 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Provide additional food warmer to maintain cooked tempura at 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher is not consistently reaching 71 C during sanitizing cycle.
      • Vegetable peelers stored with visible food debris on surfaces.
      • Wiping rags in use without any detectable sanitizer residual. Sanitizer containers are covered with lids, not in use.
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C at dish level.
      • Service technician attended premise during inspection and completed repairs. Dishwasher now able to achieve sanitizing temperatures above 71 C consistently.
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use.
      • 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
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floor - grease and food debris collecting under food equipment and behind chest freezer
      • Kitchen walls - covered with dust build-up
      • Cooking line ventilation hood - grease drops forming around rim of hood
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: walk-in cooler 5 - 6 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of cooked chicken breasts in food warmer 20 C
      • 3 Trays of cooked tempura 20 C
      • Pot of miso soup on burners (off) 46 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice spatula, wisk and tongs for tempura stored in stagnant water.
      • Frozen fish stored in a garbage bag in chest freezer.
      • Corrective Action(s): Food utensils in use can be stored in a clean, dry location or in an ice filled container.
      • Do not use garbage bags to package food as they are non-food grade material, treated with chemicals that may contaminate food.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen ventilation hood - cleaning certificate has expired and hood is due for professional cleaning service.
      • Food debris and grease deposits observed in the following areas: kitchen cooking ventilation hood and ducting, floor under cooking line equipment, floor behind chest freezer adjacent to cooking line.
      • Dry storage room - dry food debris on floor under shelving.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher max temperature 63 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Technician serviced dishwasher during inspection and re-established proper function. Sanitizing cycle achieved 75 C
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Utensil storage shelves lined with pieces of cardboard.
      • Rice spatula stored in container of stagnant water.
      • Corrective Action(s): Remove cardboard pieces from shelving as they cannot be cleaned and can easily contaminate food utensils stored in contact with them.
      • Ensure rice spatula when in use is stored in an ice filled container or stored dry.
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling panels in kitchen recently replaced - porous nonwashable tiles used.
      • Corrective Action(s): Replace recently installed ceiling tiles with nonporous washable ceiling panels suited for kitchen evironment.
      • Violation Score: 1
  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: left over cooked chicken, beef and soup items in cooler.
      • Corrective Action(s): As discussed during previous inspection, cooling of cooked leftovers is not permitted as a equipment such as ice machine is not available and staff have not demonstrated safe foodhandling practices.
      • Product discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): miso soup and sauces on stove top 50 C burners turned off
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Operator reheated food items at time of inspection.
      • Ensure burners are kept on at low setting to keep food items hot.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine sanitizer solutions extremely high throughout kitchen.
      • 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).
      • 1000 ppm chlorine (disinfectant) is to be used for high touch surfaces as a COVID-19 safety protocol, do not use this solution on food equipment as potentially harmful chemical residual may remain.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats stored above ready to eat food items in walk-in cooler.
      • Corrective Action(s): 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: Cooking ventilation hood has heavy build-up of grease dripping down from hood, ceiling ducting and adjacent wall piping.
      • Kitchen floor - food debris collecting in corners under shelving and equipment.
      • Kitchen ceiling - grease and dust debris build-up on ceiling panels and ceiling air vents.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: kitchen prep cooler 6 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cabinet surfaces have collapsed due to water damage under right sushi counter handsink. Operator has addressed water leak previously.
      • Corrective Action(s): Replace damaged surfaces that have lost their integrity and can no longer be maintained.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff disposable gloves not discarded after use.
      • Corrective Action(s): Gloves discarded.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation:
      • 2 bins cooled chicken in walk-in cooler 8 C
      • 1 bin chicken in prep cooler 16 C
      • 1 bin cooked dumplings in prep cooler 17 C
      • Corrective Action(s): All product discarded.
      • Cooling facilities not available safely cool cooked foods quickly.
      • As discussed previously, cooked foods are not to be cooled as adequate ice supply is not available and staff have repeatedly demonstrated not following food safe standards.
      • Cooked foods are to be hot held at 60 C, leftover product discarded at closing.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables (green onion, lettuce) and in house prepared salad dressing stored at room temperature 22 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: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): shredded beef in warmer 42 C
      • 3 bins of cooked tempura 25 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Soiled wiping rags in use without sanitizer at kitchen cooking station.
      • Left sushi station - sanitizer container 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).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen sinks - hand soap dispenser empty
      • men's washroom - papertowel dispenser empty
      • women's washroom - soap and papertowel dispenser 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.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep cooler 6 C
      • Walk-in cooler 8 C
      • Corrective Action(s): Repair / adjust cooler units to maintain food at 4 C or colder.
      • Violation Score: 9
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Container of cooked beef placed in walk-in cooler while still hot.
      • Corrective Action(s): Cooked foods are to be rapidly cooled using an ice bath prior to placing in the cooler.
      • Operator placed cooked beef container in ice during inspection.
      • 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: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken in plastic container on kitchen counter, temp 20 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: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer container in back kitchen area, not conveniently accessable to all kitchen staff to use throughout kitchen.
      • Corrective Action(s): Provide additional sanitizer containers by food prep sink next to walk-in cooler and kitchen prep cooler to ensure all foodhandlers have access to sanitizer to store their wiping rags.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water supply 32 C at faucets throughout kitchen.
      • Corrective Action(s): Repair / adjust hot water tank to ensure kitchen facilities have continuous supply of adequate hot water to allow for proper handwashing and cleaning purposes.
      • Hot water supply should be maintained at 45 C or hotter.
      • Violation Score: 5
  27. Follow-Up Inspection

    0 infractions

  28. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prawns and cut vegetables for tempura stored at room temperature, product 10 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: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice warmer containing yesterday's leftover rice.
      • Corrective Action(s): Product discarded.
      • Leftover rice is to be discarded at premise closing. New rice is to be prepared each and every day.
      • Violation Score: 5
  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 packs of prawns stored at room temperature 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.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice cooker contained yesterday's leftover rice overnight.
      • 4 trays of tempura cooked in advance, stored at room temperature for 2 hours.
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Leftover rice is to be discarded at premise closing time. New, fresh rice to be prepared each day.
      • Tempura is to be cooked as needed then served or kept hot after cooking at 60 C
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoops and tempura batter wisk stored in containers of stagnant water.
      • Food containers in walkin cooler left open without a cover.
      • Sauce containers in walkin cooler stored with bowls inside the food.
      • Corrective Action(s): Do not store food utensils in stagnant water. Food utensils in use can be stored dry or in ice filled containers.
      • 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.
      • Do not store bowls or food utensils inside food containers. Send used utensils to dishwasher after use. Do not use bowls to dispense food from containers. Use scoops or ladels with handles to minimize hand food contact.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris build-up in the following locations: kitchen floors, corners under shelving and behind equipment, cooler door handles, lower storage shelving, sushi station - floor, corners, cooler doors, washroom - floors, storage room - floor, corners and behind 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: 9
  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): Kitchen prep cooler - top portion food inserts double stacked, temperatures of food items 11-15 C.
      • Corrective Action(s): Food product discarded.
      • Do not double stack food inserts, food product will not remain at 4 C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): large pot of miso soup 50 C, stove burner turned off.
      • Corrective Action(s): Operator reheated soup to 80 C
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Do not turn off burner when storing food items on stove top.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher - max temp 65 C
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walkin cooler - raw meats stored above and beside potentially ready to eat food items.
      • Operator deployed 3 trays of rodent poison in storage rooms.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Rodent poison removed and discarded. Use of rodent poison within the premise is not permitted.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen storage shelving and walkin cooler shelving - food and debris collecting on surfaces.
      • Mouse droppings observed on shelf below food preparation sink, floor below kitchen entrance shelving unit, around chest freezer of small storage room and on floor under shelving units in large storage room.
      • 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: Food preparation sink beside walkin cooler has a plumbing leak.
      • Corrective Action(s): Repair sink leak.
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions

  34. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): container of sliced raw beef stored at room temperature, 17 deg. C, product discarded.
      • Corrective Action(s): Hazardous foods must be stored at 4 deg. C unless needed for immediate preparation.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) 5 vegetable peelers stored with visible dried pieces of food debris.
      • 2) Food utensils stored with tools and nonfood related items.
      • Corrective Action(s): 1) Food utensils must be thoroughly cleaned and sanitized after use. Dishware is to be inspected visually after placed through dishwasher.
      • Correction date: Aug 16
      • 2) Clean utensils are to be stored in a sanitary location to protect from contamination when not in use.
      • Correction date: Aug 16
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar papertowel dispenser empty
      • Food prep sink papertowel dispenser empty.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) can of hoisin sauce in walkin cooler, do not store foods in opened metal cans. transfer to steel or plastic container.
      • Correction date: Aug 16
      • 2) bag of moldy garlic in walkin cooler, product discarded. staff are to inspect foods for signs of spoilage and discard product accordingly.
      • Corrected during inspection
      • 3) container of raw meat stored on upper shelves in walkin cooler above ready to eat foods, raw meats are to be stored on lower shelving.
      • Correction date: Aug 16
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: frozen tuna and frozen beef defrosting at room temperature.
      • Corrective Action(s): Frozen foods are to be thawed in the cooler at 4 deg. C or in a clean sink under cold running water.
      • Correction date Aug 16.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed throughout premise:
      • -dry storage room floor and lower shelves throughout room
      • -on floor in corners in men's, ladies' washrooms, janitorial room and small storage room.
      • -hallway towards back exit along walls behind boxes and chest freezer and beverage cooler.
      • -staff change area - on floor along walls and behind chest freezer
      • -front sushi area - left corner back of storage shelves and work counter. and storage cabinets at cash register station
      • -kitchen - on floor along all walls, under and behind equipment
      • Corrective Action(s): All areas to be thoroughly cleaned with detergent to remove all debris, grease, food and rodent droppings.
      • After cleaning all surfaces to be sanitized using 100 ppm chlorine 1 tbsp bleach / 1 gallon water.
      • Correction date: Aug 16
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler 5 deg. C
      • Corrective Action(s): Adjust to 4 deg. C or colder
      • Correction date: Aug 16
      • Violation Score:
  35. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest control service is required to be upgraded to twice monthly until pest activity is reduced.
      • Mouse droppings observed in both dry storage areas in corners under shelves and behind freezer 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) after cleaning.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: sushi station partition curtains are soiled with food debris.
      • grease build-up around base of hot water tank in kitchen.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  36. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): package of prawns 13 C
      • cut vegetables 21 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.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: cooked beef in warmer 54 C
      • cooked chicken on grill 50 C
      • miso soup on stove 38 C
      • tempura sauce on stove 51 C
      • cooked noodles 31 C
      • Corrective Action(s): cooked beef / chicken warmers increased in temperature.
      • miso and tempura sauce reheated.
      • noodles discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags left on prep. counters without sanitizer residual.
      • 6 vegetable peelers stored with build up of food debris.
      • Plastic strainer baskets stored with visible food debris.
      • 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 and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: tempura tongs and wisk stored in bucket of stagnant water.
      • rice scoop stored in stagnant water.
      • open boxes of miso paste stored below tempura frying station - flour and batter covering miso boxes.
      • Corrective Action(s): Food utensils in constant use are to be stored in a sanitary manner; either dry or on ice.
      • Relocate miso paste boxes to protect them from contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: mouse droppings observed on floor / corners of both dry storage rooms and around kitchen hot water tank.
      • Pest control service currently monthly.
      • 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.
      • Pest control service is to be upgraded to twice monthly until pest activity is reduced.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up under cooking line equipment and around hot water tank.
      • Partion curtains between sushi bar and kitchen soiled with food debris.
      • 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
  37. Follow-Up Inspection

    0 infractions

  38. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): cooked beef, cooked chicken stored in walkin cooler
      • Corrective Action(s): Products stored in walkin cooler discarded.
      • Foods cannot be cooled safely in a malfunctioning cooler.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walkin cooler 9-14 C
      • Corrective Action(s): All potentially hazardous foods in walkin cooler 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
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walkin cooler ceiling/ compressor covered with debris.
      • Sushi prep cooler doors, shelves have build up of food debris.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: walkin cooler 9-14 C
      • Corrective Action(s): Repair cooler to maintain 4 C or colder.
      • Violation Score: 9
  39. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Several containers of previously cooked chicken filets, shredded beef and tempura in walkin cooler.
      • Cooling rates not monitored.
      • Corrective Action(s): To improve level of food safety - foods processed in large batches are to be prepared and stored in a raw state which can then be quickly cooked as needed for customer orders.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cut tofu cubes 18 C, cut green onion 19 C, fish container 18 C
      • Corrective Action(s): 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: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags in use 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
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of water next to deep fryers used as a hand dip for staff.
      • 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 (CORRECTED DURING INSPECTION): Container of raw chicken store above ready to eat vegetables in walkin cooler.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Defrosting frozen oysters 18 C
      • Corrective Action(s): Product discarded.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler door / interior shelving, sushi prep coolers, kitchen floor; build-up of food debris.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Oyster shells recycled for oyster motoyaki.
      • Corrective Action(s): Discard used shells.
      • Oysters to be served in their own shell or in suitable dishware.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: walkin cooler 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Violation Score: 9
  40. Follow-Up Inspection

    0 infractions

  41. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -Knife being stored in the gap between prep cooler and upright freezer. This is not a clean location.
      • Corrective Action(s): -Re-wash knife and store on a clean area.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted under prep tables in kitchen near walk-in cooler and dishwashing area
      • Corrective Action(s): Remove all items from floor (misc. items under prep tables, sinks). Clean up droppings and disinfect area. Monitor for any further activity. Staff on duty unsure if Pest Control Contract is in place however has seen technician on-site. Retain Pest Control services and provide report for follow up inspection.
      • Correction date: Sept. 8/17
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole noted in wall near floor under prep table (between walk-in cooler and dishwashing area)
      • Corrective Action(s): Repair hole to prevent pest entry/harbourage. Correction date: Sept 8/17
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Food debris and dirt noted in hard to reach areas of the floor (under equipment, prep tables and in corners). Grease noted under deep fryer area.
      • -Food debris coated on door of sushi line cooler
      • -Counter in front of microwave has peeling shelf liner on it. Dirt/debris stuck to adhesive.
      • Corrective Action(s): -Thoroughly clean entire floor to remove dirt, grease and debris paying particular attention to hard to reach areas.
      • -Thoroughly clean line cooler doors to remove all food debris.
      • -Remove peeling shelf liner. Clean and sanitize surface. Repair/refinish surface (if needed) so that it is durable smooth, and washable. Correction date: Sept. 7/17
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -Tile missing on walk-in cooler floor and tiles are loose/damaged under dishwasher.
      • -Grate missing above walk-in cooler
      • -Wall under dishwasher is damaged
      • -Lower portion of wall behind cooking line is damaged and peeling.
      • Corrective Action(s): -Repair missing tiles. Flooring must be durable, impervious, and washable.
      • -Replace grate above walk-in cooler door
      • -Repair damaged portions of the wall so that the wall is smooth, washable and impervious.
      • Correction date: Sept. 24/17
      • Violation Score: 5

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