Koya Japan (Metrotown Centre)

329 - 4820 Kingsway, Burnaby · Restaurant

29 inspections

Follow-Up InspectionNov 19, 2025
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer containers in front service area and back kitchen were both 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).
  - Manager refreshed sanitizer containers during inspection.
  - Ensure sanitizer is changed frequently to maintain adequate residual. (2 hours)
  - Violation Score: 5
Routine InspectionNov 12, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Front grill prep cooler drawers: food inserts 9 - 10 C
  - Corrective Action(s): Product discarded.
  - Potentially hazardous foods must be stored at 4 C or colder for food safety.
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Chicken container hot holding on front grill top 45 C (right corner of grill surface). Grill control for this portion is turned off.
  - Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Chicken was reheated during inspection.
  - All portions of the grill that are in use must be turned on.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer container (front service area) 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).
  - Manager refreshed sanitizer container during inspection.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Grill prep cooler: drawers range in temperature from 2 C - 10 C.
  - Corrective Action(s): Grill cooler is to be adjusted or repaired to ensure all food is maintained at 4 C or colder.
  - Violation Score: 3
Routine InspectionJun 9, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Ice machine interior - top manifold panel is discoloured in places.
  - Corrective Action(s): Clean and sanitize ice machine interior.
  - Violation Score: 3
Follow-Up InspectionNov 12, 2024
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Beverage inventory on floor behind point of sale station.
  - Corrective Action(s): Provide shelving unit to store product off the floor to allow for cleaning and pest monitoring.
  - Violation Score: 3
Routine InspectionNov 5, 2024
2 infractions
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Sauce insert in counter top food warmer 56 C
  - Corrective Action(s): Ensure foods are heated to reach 74 C, before placing in the food warmer to be maintained above 60 C.
  - Staff discarded sauce.
  - Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Large inventory of trays and bottle drink (by point of sale) stored on the floor.
  - Corrective Action(s): Provide a shelf to store items off the floor to allow for cleaning and pest monitoring.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Grill prep cooler 6 C
  - Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
  - Violation Score: 9
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Storage room - box of onions and food items stored beside and below chemical storage shelving.
  - 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
Follow-Up InspectionJul 25, 2024
0 infractions
Routine InspectionJun 18, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Back kitchen 3 wiping rags in use stored outside of sanitizer solution with no trace of sanitizer resdiual.
  - Sanitizer container front service area 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
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Double stacked open containers of cut produce stored on cart in receiving corridor.
  - Open box of partially cut produce stored on top of organic waste garbage bin in receiving corridor.
  - Corrective Action(s): All foodhandling is to be conducted within the premise, not in the receiving corridor.
  - 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.
  - Operator covered containers and relocated them to cooler in storage room.
  - Produce on waste bin discarded.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Utensil drawer below sushi prep counter - food debris build-up on underside of drawer pull.
  - Dust / grease build-up on surfaces behind 3 door upright cooler and ice machine.
  - Dead mouse in snap trap behind 3 door upright 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 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Follow-Up InspectionDec 15, 2023
0 infractions
Routine InspectionDec 11, 2023
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Sushi rice pH 4.5 - 5.0, temp 31 C
  - Corrective Action(s): Product discarded.
  - Prepare and test sushi rice to ensure pH less than 4.2
  - Use pH test strips to test rice pH.
  - Violation Score: 5
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): California rolls stored on prep counter, internal temp 21 C
  - Container of raw prawns on prep counter 9 C
  - Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
  - Violation Score: 15
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Washed pots stored on the floor under stove cooking equipment.
  - Food stored in together with sanitized dishware on dishwashing sinks drainboard.
  - Cutting board set-up in front of handsink station.
  - 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.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rags left on sushi prep counter 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
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Repeat violation: back handsink filled with dishware, obstructing staff from washing their hands.
  - Corrective Action(s): 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
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed in the following locations:
  - - on shelving above sushi prep counter
  - - corner adjacent to front grill on top, along electrical cords
  - - on top of vent filters stored under ice machine
  - 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
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: 2 sunrise poultry bins in kitchen used for food preparation - containers are oversized and do not fit within 3 compartment sink to be suitably cleaned and sanitized.
  - Corrective Action(s): Remove both bins from premise. All food containers / utensils are to fit within sink compartments.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front open top prep cooler 7 C
  - Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
  - Violation Score: 3
Follow-Up InspectionJun 27, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Mouse droppings observed on floor under back stove, under dishwashing sinks, and under pop syrup storage.
  - Corrective Action(s): Operator cleaned and sanitized areas during inspection.
  - Premise cleaning is to be conducted daily to maintain premise sanitation and discourage pest activity.
  - Violation Score: 9
Routine InspectionJun 19, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Multiple bags of cut vegetables stored on counter top across from cooking grill, 9 C
  - Front prep cooler - top food inserts double stacked and overfilled, food 9 - 14 C
  - Corrective Action(s): Products 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 (CORRECTED DURING INSPECTION): Staff observed not correctly cleaning food utensils between uses.
  - Dishwashing sinks not correctly set-up for dishwashing purposes.
  - Corrective Action(s): 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 (100 ppm chlorine) sanitizer solution,
  - 4)allow surface of item to air dry before next use.
  - Operator set-up sinks for dishwashing during inspection. Reviewed process.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen handsink filled with dishware and obstructed with makeshift food prep station (cutting board on stacked buckets)
  - Corrective Action(s): 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: Back kitchen - cutting board stacked on top of garbage can for a make shift food prep counter.
  - Corrective Action(s): Do not use the garbage can to prepare food on.
  - Food preparation is to be conducted on stainless steel counter tops available that can be maintained in a sanitary condition.
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation (CORRECTED DURING INSPECTION): Back door entrance propped open, allowing for entrance of pests.
  - Corrective Action(s): Back door is to be kept closed to exclude pest entry, unless receiving deliveries.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed in the following locations: on floor under ice machine, under pop bottle storage, under stove burners, behind pop syrup boxes, under dishwashing sinks, behind front drink cooler and in corners under front grill cooler.
  - Storage room - debris collecting on floors under shelving 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: 9
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation (CORRECTED DURING INSPECTION): Multiple used gloves set aside on cutting boards and inside front prep cooler for later use.
  - Staff observed trying to wash their hands at dishwashing sinks.
  - Corrective Action(s): 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.
  - Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
  - Violation Score: 3
Routine InspectionJan 4, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Rice spatulas stored in container of stagnant water.
  - Corrective Action(s): Utensils in use are to be stored on ice or in a clean, dry container.
  - Operator replaced water with ice at time of inspection.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Wheeled cart for pop syrup boxes - mouse droppings observed on bottom level of cart.
  - Corrective Action(s): 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
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation (CORRECTED DURING INSPECTION): Used disposable gloves left on work counters.
  - Corrective Action(s): 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
Routine InspectionJun 29, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rags in use in back kitchen had no sanitizer residual detected.
  - Wiping rag sanitizer reservoir in front service area 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
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cabinet space below front ice bin has debris and moisture build-up.
  - Corrective Action(s): Clean area to remove all debris.
  - Eliminate source of moisture build-up
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Large cooking pot on stove is oversized to fit within 3 compartment sinks for cleaning and sanitizing.
  - Corrective Action(s): Discontinue use of oversized pot and remove from premise.
  - All cooking ware is to be sized according to sink compartment size to allow item to be completely submerged for diswashing purposes.
  - Violation Score: 3
Follow-Up InspectionDec 8, 2021
0 infractions
Routine InspectionNov 30, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Food contents of sushi prep cooler 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.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rags left on counters beside sanitizer reservoirs.
  - 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: Take-out containers removed from packaging stored face up.
  - Corrective Action(s): Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sushi prep cooler 21 C, turned off
  - Sushi rice insulated bin - cracked and chipped plastic around corners of lid
  - Corrective Action(s): Ensure prep cooler is on when in use and capable of maintaining food at 4 C or colder.
  - Operator discarded and replaced rice storage bin at time of inspection.
  - Violation Score: 3
Follow-Up InspectionJun 30, 2021
0 infractions
Routine InspectionJun 22, 2021
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Kitchen 3 door cooler - raw vegetables stored beside raw meat products.
  - 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
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Storage room cooler 6-8 C
  - Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
  - Violation Score: 3
Routine InspectionJul 30, 2020
0 infractions
Follow-Up InspectionOct 22, 2019
0 infractions
Routine InspectionOct 15, 2019
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods within 3 door kitchen cooler 10 - 13 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
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Repeat violation: 2 pots of soup in back kitchen 52 C and 48 C, one on burner turned off and one pot on soya sauce buckets.
  - Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Hot holding units must be turned on to maintain hot foods over 60 C
  - Both soups reheated over 60 C.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Raw scallops store in top prep cooler food inserts next to multiple ready to eat food items.
  - Rice scoops stored in container of stagnant water.
  - Water scoop on grill in stagnant water 38 C
  - Ice scoop stored inside ice machine.
  - Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Relocate raw scallops to lower compartment of prep cooler.
  - Food utensils in constant use are to be stored in containers of ice or in hot water over 60 C
  - Ensure ice scoop is stored outside of ice machine in a sanitary manner when not in use.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed on the floor behind ice machine, behind pepsi cooler, under grill cooler compressor, right corner beside front grill and on baseboard corner across from grill.
  - 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: Kitchen 3 door cooler 10 - 13 C
  - Storage room cooler 0 - 6 C
  - Wood preparation table is worn - cracks between wood sections allow for food debris build-up.
  - Corrective Action(s): Repair / adjust coolers to maintain food at 4 C or colder.
  - Provide additional shelving for storage cooler to allow for better air flow to maintain consistent temperature throughout.
  - Repair / refinish wood work table - food contact surface must be smooth, nonporous and easily cleaned.
  - Violation Score: 9
Follow-Up InspectionApr 23, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Further cleaning around grill prep cooler compressor and floor area behind compressor.
  - 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
Routine InspectionApr 16, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Soiled wiping cloth left on sushi prep table without any detectable santizer 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: Mouse droppings observed on floor behind ice machine and under front cooking grill.
  - 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
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Storage room cooler 8 C
  - Corrective Action(s): Repair / adjust cooler to maintain 4 C
  - Violation Score: 9
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation: 2 pairs of used single use gloves left on work counters.
  - Corrective Action(s): 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
Follow-Up InspectionNov 28, 2018
0 infractions
Routine InspectionNov 21, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 3 large buckets of teriyaki sauce stored at room temperature, 20 deg. C, product discarded.
  - Corrective Action(s): After cooking, sauce is to be kept hot at 60 deg. C. Cold storage space is not available for large volumes of sauce.
  - Violation Score:
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Pots of ramen broth, udon broth and teriyaki sauce on burners, all burners turned off.
  - Corrective Action(s): To ensure cooked foods are maintained at 60 deg. C or hotter, burners are to be kept on.
  - Violation Score:
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: 1) Multiple wiping rags in use, left on work surfaces without any sanitizer residual.
  - All wiping rags in use must be stored in dilute bleach sanitizer (100 ppm chlorine)
  - 2) Slicer covered with food debris from previous day use.
  - Food equipment must be thoroughly cleaned and sanitized after use.
  - Corrected during inspection.
  - 3) Staff failing to correctly clean and sanitize food utensils multiple times during inspection.
  - All food equipment/utensils are to be cleaned using warm water and detergent, then rinsed in warm water, and soaked in sanitizer for 2 minutes, then air dryed.
  - 4) Use of Quat sanitizer spray is to discontinue while using dilute bleach sanitizer as mixing different sanitizers may create undesired chemical reactions.
  - Corrective Action(s):
  - Violation Score:
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen handsink blocked with dishware.
  - Corrective Action(s): Handsink to be open and accessible for handwashing at all times.
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Frozen beef defrosting at room temperature, staff relocated product into cooler.
  - Corrective Action(s): Frozen foods are to be thawed in the cooler at 4 deg. C or in a clean sink under cold flowing water.
  - Violation Score:
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning required: inside large kitchen cooler, inside storage cooler
  - Corrective Action(s):
  - Violation Score:
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Chemical inventory stored above sushi station and on floor with food
  - Corrective Action(s): Chemicals are to be stored separate and away from food and food equipment.
  - Violation Score:
Follow-Up InspectionJul 3, 2018
0 infractions
Routine InspectionJun 26, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): food contents of undergrill cooler 10 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
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Two pots of soup stored on the floor under stove burners. 40 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: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizing compartment of dishwashing sinks 25 ppm chlorine.
  - Soiled wiping rags on counters with no sanitizer solution available.
  - Sanitizer test strips expired as of 2015.
  - Corrective Action(s): Sanitizer sink compartment to be equipped with 100 ppm chlorine solution to adequately sanitize dishware.
  - 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).
  - New sanitizer test strips to be obtained.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Ice scoop stored inside ice machine.
  - Staff attempted to mix old and new sauce together to refill food insert.
  - Corrective Action(s): Ice scoop is to be stored outside the icemachine in a sanitary location.
  - Do not mix old with new food product. Empty first container and replace with new container with new food product.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: storage room upright cooler - mold growth on walls of cooler interior.
  - 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
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: undergrill cooler 10 C
  - Corrective Action(s): Repair cooler unit to maintain food at 4 C or colder.
  - Violation Score: 9
Follow-Up InspectionMar 6, 2018
0 infractions
Routine InspectionFeb 27, 2018
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): teriyaki sauce 30 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: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: knife, vegetable peeler and slicer stored with visible food debris.
  - multiple wiping rags left on counters with no sanitzer available.
  - Corrective Action(s): 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 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): back handsink obstructed with dishware and mop bucket.
  - back handsink papertowel dispenser empty.
  - front handsink obstructed with food utensils.
  - 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.
  - Handsinks are to be fully accessable at all times.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: bowls stored in ice machine and food bucket.
  - Corrective Action(s): Remove bowls from ice machine and food container. Use spoons with handles to prevent hand food contact. Do not store scoop / bowl in ice machine.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: undergrill cooler 7 C
  - Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
  - Violation Score: 9
Routine InspectionAug 30, 2017
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): Wiping cloth on cutting board on front prep cooler. No sanitizer present.
  - Corrective Action(s): Supply spray bottle or bucket of sanitizer solution for use with wiping cloths in front service area. Correction date: today
  - Violation Score: 5
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Back countertop cooler where sushi ingredients are stored, lacks thermometer.
  - Corrective Action(s): Supply thermometer to countertop cooler. Correction date: Sept. 6/17
  - Violation Score: 1