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Kojan Restaurant

103 - 33640 South Fraser Way, Abbotsford · Restaurant

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar cooler containing potentially hazardous foods was over 4C during inspection. Operator moved potentially hazardous food to under-counter cooler during
      • Corrective Action(s): Adjust or repair sushi bar cooler to ensure that it can maintain a temperature of 4C or lower.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat products in containers were stored above fruits and vegetables.
      • Corrective Action(s): Ensure to store raw meat below fruits and vegetables to prevent accidental dripping.
      • To be corrected by: August 16, 2023
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Walk in cooler had a build up of dirt, mould and dust near the fans.
      • 2) General dirt and debris build up throughout the facility
      • Corrective Action(s): 1) Clean the inside of the cooler to remove dirt, mould and dust in the walk in cooler.
      • 2) Clean the facility to remove the build up of dirt and debris
      • To be corrected by: 1 month
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There is a slow stream of running water from the hand wash station by the dishwasher station. Staff said this hand wash station has not been in use for a few years
      • Corrective Action(s): Ensure there is hot and cold running water available at all hand wash stations. Hand washing is important for removing grease, debris, and bacteria prior to food handling. Staff need to wash hands with warm running water and liquid soap when moving between work stations. Hand washing is critical when staff are moving from dishwashing station to prep or cook stations.
      • Operator said he will call in a plumber to repair the hand wash station.
      • **DATE to be corrected by: Immediately!!
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand wash station beside the dishwasher station has a slow stream of running water. Paper towels and soap were present. Operator said this has not been in use over the past few years.
      • Corrective Action(s): Repair the hand wash station immediately. Please ensure that there is hot and cold running water available. The two compartment sink next to the hand wash station is for washing dishes only.
      • Operator said he will call in a plumber to repair the hand wash station.
      • DATE to be corrected by: IMMEDIATELY
      • **Date to be corrected by: Immediately
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): An opened tin can of mango pulp was found inside the walk-in cooler. Operator unable to recall how long the opened can of mango pulp was inside the cooler
      • Corrective Action(s): Ensure all opened canned products are transferred to a food grade container. Opened tin containers may chemically contaminate the food. The operator discarded the mango pulp.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A large bag of bean sprouts and bag of miso were found next to the grill. Staff said bean sprouts and miso were at room temperature for one hour
      • Corrective Action(s): Potentially hazardous foods can only be kept at room temperature for 2 hours. Only small amounts of potentially hazardous foods may be permitted at room temperature for the lunch and dinner rush. Ensure all food items are time stamped once removed from the cooler. Operator relocated the miso and bean sprouts to the walk-in cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found at the sushi station and inside the main kitchen. Bacteria can multiply rapidly on these wiping cloths, which can be transferred onto food contact surfaces
      • Corrective Action(s): Ensure all wiping cloths are placed inside 100-200 ppm bleach solution (1 tsp bleach and 1 L water). Replace wiping cloths when soiled. Change the bleach solution at least every 2 hours. Operator prepared 200 ppm bleach solution to fully submerge the wiping cloths.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station in the kitchen and by sushi bar was obstructed with sieve
      • Corrective Action(s): Ensure there are no objects placed inside the hand sinks to facilitate frequent handwashing practices. Staff removed the sieves from the hand sinks
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee was observed washing hands with gloves on
      • Corrective Action(s): Glove use is not a substitute for proper handwashing. Staff need to REMOVE and DISCARD gloves prior to washing hands with soap and water. Employee removed gloves and washed hands with soap and water at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Garbage bags were used to cover containers containing fish inside the walk-in cooler. Garbage bags are not food grade and may chemically contaminate the food
      • 2. Raw meat was stored above vegetables inside the walk-in cooler. Raw meat juices may fall onto the vegetables.
      • 3. Metal bowls without handle was used to dispense dry ingredients
      • 4. Cans of pop and bags of dry ingredients were stored on the floor
      • Corrective Action(s): 1. Remove garbage bags covering food products immediately!! Use food grade tight fitting lids or plastic wrap to cover the food.
      • 2. Ensure all raw meat and seafood are stored below ready to eat food (e.g. sauces, vegetables) at all times
      • 3. Use scoops with handles to dispense dry ingredients to avoid indirect hand contamination with the food
      • 4. Ensure all food products are stored at least 6 inches off the floor to avoid the likelihood of contamination by pests
      • **Date to be corrected by: TODAY
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food buildup is observed on shelves and floors inside walk-in cooler. Attention to cleaning is required for the floors by the grill station. Handles of coolers observed to have food debris.
      • 2. Newspaper and cardboard was observed on the ground and as a lining for a prep table
      • Corrective Action(s): 1. Ensure to clean and sanitize all floors and shelves througout the day to ensure the facility is maintained in a sanitary condition. Remove debris and sanitize cooler handles.
      • 2. Do not use newspaper and cardboard as a lining for the floor and prep tables. Discard all newspaper and cardboard in the kitchen. Newspaper and cardboard absorb oil and cannot be easily cleaned. In addition, using newspaper near a deep fryer can be a fire hazard.
      • Use floor mats that can be easily cleaned instead. Prep table is smooth and non-porous and must be cleaned and sanitized after use
      • **Date to be corrected by: July 20, 2022
      • Violation Score: 3