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Kojima Sushi

410 6th St, New Westminster · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher had 0ppm chlorine residual again today. Observed a staff member manually priming the sanitizer line before each load. When operator holds the primer switch, air bubbles can be seen in the tube but are not able to be pulled up and into the machine.
      • Corrective Action(s): Operator called for service immediately. Service is to happen TODAY at 3:00pm and must be completed by 4:30PM, otherwise a closure order will be issued until the dishwasher can dispense 50-100ppm chlorine for sanitizing. This must be maintained for at least 3 consecutive runs of the dishwasher to be satisfactory.
      • Follow-up inspection to occur at 4:00PM.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dishwasher had 0ppm chlorine residual at start of inspection. The bottle of sanitizer solution was not empty, staff had just changed to a new one a couple weeks prior. All dishes and equipment that have been run through the dishwasher ever since then has not been sanitized at all.
      • 2) No sanitizer prepared for the bubble tea station. Sanitizer solution prepared for the cook line is too strong, >200ppm chlorine.
      • Corrective Action(s): 1) Sanitizer line MUST be primed when switching to a new bottle of solution. There were significant air bubbles in the line that needed to be removed by priming. Dishwasher is now dispensing 50ppm chlorine.
      • 2) Staff prepared sanitizer for the bubble tea station. Ensure all bleach solutions are 100-200ppm chlorine.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the following areas:
      • > Under the counter of the bubble tea station
      • > On the shelf by the back door
      • > Some scattered along the bottom shelves in the sushi station, especially behind the sushi rice machine
      • Corrective Action(s): Remove droppings. Clean and sanitize with a bleach solution.
      • Continue to monitor for activity and keep up with the sanitation. Amount of droppings has significantly reduced since the last routine. Several more traps have been added throughout the facility.
      • Date to be corrected by: March 24, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required at the bubble tea station. Drawers and drawer handles are sticky to touch.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Leftover residue from food/drink prep can attract pests.
      • Date to be corrected by: March 24, 2026
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine detected from the dishwasher at start of inspection. Chlorine bottle was empty.
      • Corrective Action(s): Staff replaced the chlorine bottle and primed the dishwasher. 50-100ppm chlorine residual now available for sanitizing.
      • All dishes that were previously washed today have not been sanitized and must be washed again.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop was stored in room temperature water.
      • Corrective Action(s): Rice scoop must be stored ON ICE or DRY to prevent bacterial growth.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Bottom shelf of the rolling rack next to the walk-in cooler door.
      • > Between the wall and the reach in cooler just outside of the kitchen.
      • > In the dry storage room: next to the white cabinet and next to the old steam table now used for storage.
      • > Behind the large freezers in front of the back exit.
      • Corrective Action(s): Remove droppings, clean and sanitize these areas with a strong bleach solution. Continue to monitor for new droppings.
      • Date to be corrected by: November 17, 2025
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The following holes and entry points were noted today:
      • > In the corner behind the 2 chest freezers by the back exit
      • > The floor-wall junction next to the reach in cooler by the kitchen entrance
      • > In the wall next to the old steam table stored in the dry storage room
      • Corrective Action(s): Seal all entry points. Call pest control for assistance if necessary.
      • Date to be corrected by: November 17, 2025
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings noted in the following areas:
      • 1) Behind the large chest freezer in the back storage area
      • 2) Behind the large chest freezer in the kitchen
      • 3) Under the 5-shelf rack outside of the walk-in cooler
      • 4) The corner under the fish prep table behind the wall shared by the chest freezer
      • Corrective Action(s): Remove droppings. Clean and sanitize with a bleach solution. Try to pull equiment away from the walls as much as possible to gain access for proper cleaning.
      • If pest control completes the July service before the follow-up date, request for the service report ASAP and have it ready for review on the follow-up inspection.
      • Date to be corrected by: July 29, 2025
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Prawn tempura from the previous day stored inside the prep cooler had an internal temperature of 12.3C.
      • Corrective Action(s): Operator discarded the tempura. All cooked foods must be ADEQUATELY cooled down before they are stored in the cooler.
      • Use a thermometer to check the temperature of the food. Do not rely only on time.
      • Reviewed:
      • > 60C to 20C within 2 hours
      • > 20C to 4C within 4 hours
      • You have up to 2 hours to ensure the food has been properly cooled down to 20C OR COLDER before moving to the fridge.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser for the kitchen handsink is empty.
      • Corrective Action(s): All handwash stations must be fully supplied at all times. Refill the dispenser.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One pack of frozen bean curd was thawing in room temperature.
      • Corrective Action(s): Staff moved the pack to the cooler. If a faster thaw is necessary, place it under cold running water until it is ready to use.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Under the dishwasher
      • > Dry storage area next to the walk-in cooler
      • > Along the wall on the mop sink side in the back room
      • Corrective Action(s): Remove droppings, clean and sanitize as per your sanitation plan. Keep monitoring for rodent activity.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 container of cooked shrimp tempura stored in the prep cooler had a surface temperature of 38C. Operator informed it was cooked a few minutes ago.
      • Corrective Action(s): Remove from cooler. All cooked foods must be properly cooled down before cold storage.
      • Obtain a thermometer to verify temperatures.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution for sushi bar measured between 10-50ppm chlorine.
      • Corrective Action(s): Staff remade solution to 100-200ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser is empty at the handsink across from tempura station.
      • Corrective Action(s): Refill soap. All handsinks must be fully supplied at all times.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 3 door prep cooler is stored on site - not being used as a storage space. Doors to the cooler are broken.
      • Corrective Action(s): Remove the cooler from the premises if it is not being used for any purpose. This space may then be used for extra storage (extra shelves) for dry goods.
      • Date to be corrected by: 2 weeks - SEND UPDATES TO EHO ONCE REMOVED
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back area around the walk-in cooler has build up of food debris and clutter.
      • Corrective Action(s): Remove all equipment that is not in use by the business. Deep clean the area to maintain sanitation. Date to be corrected by: Sept 8, 2023
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A small table was stored in front of the kitchen hand washing sink. Do not store anything in or around this sink.
      • Corrective Action(s): Corrected.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tuna was stored directly inside the chest freezer.
      • Corrective Action(s): Ensure that fish are always stored inside bags in the freezer to protect them from contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A small number of mouse droppings were found in the back storage area. Pest control report reviewed during the inspection. However, it was observed that both front doors have gaps underneath them that require door sweeps.
      • Corrective Action(s): Install door sweeps underneath both front doors to prevent rodents from entering the premises. Also, check inside the building for entry points and ensure that they are sealed within 2 weeks.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ice machine has visible mould buildup.
      • Corrective Action(s): Empty the ice machine and thoroughly clean the machine today.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes/ utensils run through the dishwasher were not properly sanitized. See code 308.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand washing sink that is just outside of the sushi prep area was obstructed with a small table with a rice container on top of it. The sink also had an electrical power strip taped to it.
      • Corrective Action(s): Corrected during the inspection. Keep the sink clear at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Do not store frozen fish directly inside the freezer, since it is not a surface that is cleaned daily.
      • Corrective Action(s): Store fish inside bags or containers, starting today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • -At the ventilation hood.
      • -On some of the shelving.
      • -On top of and inside the chest freezers.
      • Corrective Action(s): Thursday
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The dishwasher had 0 ppm chlorine during the final rinse cycle.
      • Corrective Action(s): The sanitizer bottle needed to be replaced. Corrected during the inspection.
      • Test the dishwasher chlorine concentration daily. Ensure that chlorine test strips are available at all times.
      • Violation Score: 15
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher had 0 ppm chlorine after the final rinse cycle.
      • Corrective Action(s): The sanitizer bottle was empty. After replacing and priming the dishwasher, it reached 100 ppm chlorine. Check daily.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at the kitchen hand sink.
      • Corrective Action(s): Corrected. Ensure that it is always fully stocked.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings found on the floor near the back door.
      • Corrective Action(s): Clean with a bleach solution and keep the back door closed. Pest control comes on site once a month, report from June 10th available on site.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open at the time of the inspection.
      • Corrective Action(s): Install a screen on the back door within one week.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation in the vent hood and under the grill.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink at the end of the cook line, just outside of the sushi bar has no hot water. Staff onsite stated that it is leaked, so the hot water is turned off. Since this is a dedicated hand washing sink, it must be in working order.
      • Corrective Action(s): Repair the hot water at this sink within one week.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Repair the wall behind the stove since it is damaged and is not easy to clean.
      • Corrective Action(s): Repair within 2 weeks, ensure that the surface is smooth, impermeable and easy to clean afterwards.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats and fish were stored above cooked foods and vegetables in the walk-in cooler.
      • Corrective Action(s): Raw meats and fish must be stored below or on a separate shelf from cooked foods and vegetables to prevent cross-contamination. Instructed cooks to reorganize the walk-in cooler at time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Mouse droppings found in the sushi bar on the shelves and under the hand sink.
      • Corrective Action(s): Clean up all droppings and sanitize the affected surfaces to prevent contamination of food and food contact surfaces. Instructed sushi bar staff to clean the affected areas at time of inspection. Mouse droppings were not found anywhere else in the premise and premise is serviced by a licensed pest control company.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Drain hose of sushi display cooler (the one facing the front of the store) was leaking.
      • Corrective Action(s): Fix the leaky drain hose to prevent contamination of food and/or food contact surfaces below the display cooler.
      • Date to be corrected: July 2, 2020
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Sushi rice kept over 2 hours without adequate time monitoring.
      • Corrective Action(s): Prepared sushi rice was found available for use but had been prepared over 2 hours prior to the inspection. Operator also did not have any time monitoring records to indicate when the sushi rice was prepared. As per the premises food safety plan, unused sushi rice is to be discarded after 2 hours and a time monitoring record shall be maintained for each batch of sushi rice that is prepared. Instructed operator to discard sushi rice.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. White plastic cutting boards in the kitchen and in the sushi bar were found to have mildew on them.
      • 2. Hot water handle at utility sink by back door was found to have a think accumulation of grime on it.
      • Corrective Action(s): 1. White plastic cutting boards need to be washed and disinfected regularly to prevent buld up of mildew. The presence of mildew can contaminate the foods that are prepared on them. If cleaning does not remove the mildew, then the cutting boards will need to be resurfaced.
      • 2. The hot water handle shall be cleaned and kept clean on a regular basis to avoid cross contamination.
      • Date to be corrected: February 26, 2020.
      • 2.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use wiping cloths in the kitchen were not stored in bleach sanitizer.
      • Corrective Action(s): In-use wiping cloths shall be stored in bleach sanitizer to prevent bacteria from growing on them. Operator corrected at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bowl used to scoop ice was stored in ice bin.
      • 2. Measuring cup used to scoop vinegar was stored in the vinegar.
      • Corrective Action(s): Utensils used to scoop/dispense foods shall not be stored in the food as the areas that contact the hand may become contaminated and in turn contaminate the food. Store the utensil separate from the food in a clean container or use a long handled utensil that can be hooked to the edge of the food container. Operator removed the bowl from the ice bin and the measuring cup from the vinegar at time of inspection.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator uses a cloth towel at the kitchen hand sink to dry hands after hand washing.
      • Corrective Action(s): Cloth towels shall not be used to dry hands after hand washing because the towels can become an area for bacteria to grow. After washing hands, use only single-use paper towels to dry hands. Operator removed towel at time of inspection.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has not yet provided proof of successful completion of Foodsafe Level 1.
      • Corrective Action(s): Operator said they completed the course in late January 2020 but is still waiting for the certificate to arrive by mail. Informed the operator to contact the instructor/company that offered the Foodsafe training and request written confirmation of successful completion along with the mark they received on the final exam. Operator shall provide the written confirmation to the undersigned for review.
      • Date to be completed: March 4, 2020
      • Violation Score: 1