Matsuzushi

4 - 3130 St Johns St, Port Moody · Restaurant

20 inspections

Follow-Up InspectionSep 19, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Cleaning still required for sushi counter area under the cutting boards, as well as the cooler doors
  - Corrective Action(s): -Operator began cleaning and sanitizing the areas during the inspection. Ensure all areas under food contact surfaces, cooler handles and prep surfaces get at least daily cleaning. Date to be corrected by: Before opening and ongoing
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): -Fish noted covered with house face clothes that are not in good condition
  - Corrective Action(s): -Use a food grade material to cover fish products, such as food grade plastic wrap, tin foil, or cheese cloth. Operator changed to food grade paper at time of inspection. Use food-grade material going forward.
  - Violation Score: 3
Routine InspectionSep 18, 2025
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation: Salmon was stored in dirty water and observed operator drop one of the salmon on the floor and then continue to process
  - Corrective Action(s): All foods that will be served to the public must be stored, cleaned and processed in a manner fit for human consumption
  - Violation Score:
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Dirty rags observed on different surfaces without any sanitizer
  - Corrective Action(s): Ensure all rags are in sanitizer when not in use. Sanitize all surfaces during and after processing foods
  - Violation Score:
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Full salmon and dirty dishes observed in the handsink
  - Corrective Action(s): Ensure handsink is empty in order to wash hands only
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Raw foods (chicken thighs with blood) observed in refridgerator above cooked mushrooms and other vegetables. Other meats also stored on higher shelves in upright refrigerator
  - Corrective Action(s): Ensure all perishable foods are stored properly (raw below cooked, separation between veges and fish or meat)
  - Violation Score:
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Entire Premises sanitation is poor. Observed buildup along perimeters, walls and in cooler units
  - Corrective Action(s): Please clean and sanitize entire premise, back and front areas
Routine InspectionJul 18, 2024
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Towels observed being used on fish for moisture
  - Corrective Action(s): Do not use towels to keep fish moist; find food grade product
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General sanitation of kitchen and front sushi area in need of attention throughout
  - Corrective Action(s): Please clean and sanitize entire kitchen and sushi area including equipment, under equipment, along walls,
  - Violation Score: 9
Routine InspectionDec 6, 2023
0 infractions
Follow-Up InspectionOct 11, 2023
0 infractions
Routine InspectionOct 5, 2023
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Sanitzer not prepared at time of inspection (rags also on prep areas without sanitizer)
  - Corrective Action(s): Please ensure sanitizer is available at all times
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Operator is not washing or sanitizing dishes prior to reuse
  - Corrective Action(s): Please ensure all dishes and utensils are washed, rinsed, and sanitized before reuse
  - Violation Score: 15
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Operator is not washing hands with soap and paper towels
  - Corrective Action(s): Ensure all staff washes their hands with soap and paper towels
  - Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Observed raw meats stored above vegetables and cooked foods
  - Corrective Action(s): Please ensure that raw meats and seafood are stored on lower shelves and cooked, ready to eat foods are stored above
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General sanitation throughout premise in poor condition
  - Corrective Action(s): Please clean and sanitize entire kitchen and maintain
  - Violation Score: 9
Routine InspectionJan 17, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General sanitation through entire premise is poor
  - Corrective Action(s): Please clean and sanitize entire premise
  - Violation Score: 9
Routine InspectionNov 16, 2020
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Noted mushroom (fried) at temp of 10 oC -cooling at room temp form 5 pm ( time of inspection 12 noon)
  - Corrective Action(s): Discard the temp abused mushroom - done at time of visit. Ensure to cool foods properly- using ice water bath to cool from 60 oC to 4 oC
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Poor cleaning noted under and behind all equipment, floor throughout (took picture).
  - Corrective Action(s): Clean the whole facility- send picture via email to the area inspector.
  - Violation Score: 9
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Sushi cooler, small cooler in front prep cooler in the back lack thermometer.
  - Corrective Action(s): Provide thermometer for all noted units and send a copy of receipt and picture when these are done.
  - Violation Score: 1
Routine InspectionFeb 24, 2020
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: More cleaning is required for under all equipment and under sinks
  - Corrective Action(s): Clean and organize
  - Violation Score: 9
Follow-Up InspectionSep 27, 2019
0 infractions
Routine InspectionSep 24, 2019
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (seafood, chopped vegetables/fruits) stored in a cooler not able to maintain temperatures <= 4°C.
  - Corrective Action(s): Move all the potentially hazardous foods to a working cooler.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer was not available at the time of inspection.
  - Corrective Action(s): Prepare 100-200 ppm bleach sanitizer by mixing 1/2 teaspoon bleach (1/2 cap) per 1L water. Ensure food prep surfaces are sanitized throughout the day.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Ambient temperature of the small white cooler in the front area measured 7°C.
  - Corrective Action(s): Repair the cooler so it is able to maintain ambient temperatures at <= 4°C. Do not store any potentially hazardous foods (seafood, chopped vegetables/fruits) in this cooler until repairs have been made.
  - Violation Score: 3
Follow-Up InspectionMar 22, 2019
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Observed dishware being washed in 3-compartment sink. No sanitizer in third compartment. Operator added bleach to the water to achieve the required 100 ppm of bleach (1/2 teaspoon of bleach per 1 L of water)
  - Corrective Action(s):
  - Violation Score: 15
Routine InspectionMar 19, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No sanitizer mixed up. Dirty wiping cloths lying on food contact surfaces. Mixed up a solution of 100 ppm bleach (use 1/2 teaspoon of bleach per 1 Litre of water). Change solution every 2 hours. Store all wiping cloths in the solution when wiping cloths are not being used to wipe a surface.
  - Corrective Action(s):
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Many surfaces are sticky or have stains on them, including:
  - - fronts and handles of all coolers/freezers *this must be a daily wipe down
  - - inside and outside of the microwave
  - - Hanging curtains (underneath front sink, hanging on door ways and in storage area)
  - **Correct by: FRIDAY, March 22, 2019**
  - Corrective Action(s): Clean these areas thoroughly. Conduct a deep clean of the entire facility. This should be done at least once or twice annually.
  - Violation Score: 9
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff on duty does not have their FoodSafe Level 1 or equivalent. In the operator's absence, at least one staff must have this certificate in order to ensure the safety of the food.
  - **Correct by: ONE MONTH = April 19, 2019**
  - Corrective Action(s): Bring copies of staff certificates to the restaurant. If staff do not have the certificate, please visit www.foodsafe.ca to register for the course. Courses are available in other languages. *Please note, certificates expire every 5 years and MUST be renewed.
  - Violation Score: 1
Follow-Up InspectionSep 7, 2018
0 infractions
Routine InspectionSep 4, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning issues noted in kitchen and behind equipment and dishwashing area.
  - Corrective Action(s): Clean the kitchen, sinks, under and behind equipment.
  - Violation Score: 3
Follow-Up InspectionFeb 6, 2018
0 infractions
Follow-Up InspectionFeb 1, 2018
0 infractions
Routine InspectionJan 29, 2018
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Wiping rags noted on the counter not in sanitizer ( bleach solution )
  - Corrective Action(s): Wiping rags must be stored in a sanitizer (bleach solution) when not in use. Repeated violation will result in enforcement.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Noted dirty dishware in all three sinks???
  - Corrective Action(s): Follow the 4 steps of manual dishwashing 1-Wash (warm water and detergent) 2. Rinse with clean water 3 -Soak in sanitizer: 1 oz of bleach in 1 gallon of water for 2 minute 4. Air dry
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Poor cleaning noted for inside coolers- floor- shelving.
  - Corrective Action(s): Clean the noted areas.
  - Violation Score: 9
Follow-Up InspectionJul 24, 2017
0 infractions
Routine InspectionJul 13, 2017
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Noted raw fish/seafood stored at room temp. Temp >4oC been there for 1/2 hr.
  - Corrective Action(s): Store cold potentially hazardous foods in cooler at temp <4 oC to prevent microbial growth.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning require attention- inside upright cooler- floor under sinks and work table
  - Corrective Action(s): Clean and organize the kitchen.
  - Violation Score: 9