Maru Sushi
1 - 45540 Market Way, Chilliwack · Restaurant
3 inspections
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Sushi bar station hand washing station soap was placed under counter and inaccesible. Ensure all hand washing stations have paper towels, liquid soap and running hot and cold water to ensure staff wash their hands.
- Corrective Action(s): Ensure all hand washing stations have paper towels, liquid soap and running hot and cold water to ensure staff wash their hands. Chef moved hand soap from cabinet to sink location.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Inspection conducted at 2:45pm. Containers of food observed stored at room temperature. Cooked meats, precooked tempura, chopped veggetables. Boxes of new shippment of food left out at room temperature.
- Corrective Action(s): Do not leave food at room temperature. Inspection was not conducted during lunch rush, once food is made for new orders, food needs to be returned to coolers.
- When new shipment of food arrives, put it the walk in cooler if busy.
- All potentially hazardous foods returned to cooler.
- If potentially hazardous foods are observed left at room temperature without active time tracking during furture inspections, further enfrocement action may be applied (discarding the food).
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer at for the back kitchen and the spray bottle for the front bleaches out the test strip. Staff appear unaware on proper mixng procedures.
- Corrective Action(s): Please ensure staff properly mixing sanitizer at the start of the day.
- Half teaspoon of bleach to one liter of water. Please acquire chlorine test strips.
- Instructed staff to dilute the sanitizer. Once diluted, 200ppm chlorine acheived.
- Violation Score: 15
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Three bags of frozen meat observed defrosting at room temperature.
- Corrective Action(s): Do NOT defrost at room temperature. Always defrost in cooler or under cold running water.
- Frozen meat returned to cooler.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and grime observed throughout the back kitchen, notably:
- - Ventilation hood and guards
- - Entire kitchen floor is slippery with oil/grease
- - Back shelving where the rice is stored, lots of dust/debris
- - Debris where the back door is
- - Stains of sticky grime along the floor outlining shelving/equipment (have to be scraped off)
- - Black splash of the cookline
- - Behind/beneath the cookline
- - External surfaces of the cooking equipment (friers/stove)
- - Surfaces of coolers/freezers are sticky. Not just the handles, the entire door/sides.
- - Floor of walk in cooler observed debris and grime
- Corrective Action(s): The entire kitchen needs to be deep cleaned. Equipment needs to be pulled out so the floor can be scrubbed.
- The back kitchen is extremely greasy. Degrease before sanitizing.
- To be completed by: Aug 5, 2025
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Prep cooler across from the cookline observed with ambient temperature of 5-6C.
- Corrective Action(s): Please service cooler so it can maintain 4C and below.
- No overnight storage in this cooler until it can maintain 4C and below.
- To be corrected by: Aug 5, 2025
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]