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Meadow Sushi

12141 Harris Rd, Pitt Meadows · Restaurant

12 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease and food build up still noted under, behind and between equipment, exhaust filters are covered in grease.
      • Corrective Action(s): A deep and thorough cleaning is required through out the premises of all floors under, behind and between equipment. Remove filters in exhaust hood, wash in dishwasher or 2 compartment sink to remove grease build up at least once per week.
      • CORRECT: 1 week.
      • Violation Score: 9
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found large accumulations of grease, food and debris under, behind, between all equipment such as cooking equipment, coolers/freezers and shelving.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises including but not limited to under and around coolers and freezers, and cooking equipment. Pull out all equipment that are on wheels to ensure all grease and food debris are removed
      • CORRECT: 1 Week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard being used to line shelves, and to line cooler/freezer shelves.
      • Corrective Action(s): Remove all cardboard from facility (including shelving and inside cooler units.
      • CORRECT: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Found large container of cooked chicken pilled 3 high sitting for at least an hour before being placed into other containers for the cooler.
      • Corrective Action(s): Need to ensure chicken is cooled in thin layers to allow heat to escape the bottom. Cool from 60 to 20 in 2 hours then place in the cooler to cooler to 4 C in under 4 hours. Once chicken is properly cooled then can stack in containers in the cooler.
      • CORRECT: immediately
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Found numerous (approx. 30 pieces) prawn and vegetable tempura sitting out at room temperature for at least an hour temperatures were 19- 23C
      • Corrective Action(s): Ensure Tempera is cooked and hot held, cooked and served, or cooked, cooled and stored in cooler. Place all tempera in the cooler, reheat per order.
      • If want to keep out of cooler use hot holding equipment to keep tempura above 60 C until served.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dishwasher had a final rinse of 0 ppm chlorine, last time chlorine was check was 2 to 3 weeks prior.
      • 2. Test strips onsite expired 2 years prior
      • 3. Sanitizer was not being used in the kitchen, only in the front area.
      • 4. Not able to manually wash and sanitize as missing plug for sinks, and no drying racks
      • Corrective Action(s): 1. Have dishwasher repaired so there is 50 ppm chlorine at all times.
      • 2. Rewash and sanitize all dishes and equipment to ensure they are properly sanitized
      • 3. Purchase new test strips, record concentration daily and keep onsite for review.
      • 4. Ensure sanitizer is being used on the food preparation surfaces in the kitchen.
      • 5. Purchase new plugs for sinks
      • 6. Need to install racks for drying equipment, advise where the drying racks will go.
      • CORRECT: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found garbage can being used to hold bowl with rice, while portioning out rice.
      • 2. Found heavy accumulate of ice and frost around foods in the upright freezers.
      • Corrective Action(s): Garbage cans are filthy and cannot be used for food preparation surfaces. Use designated counters and food prep surfaces for portioning out of food.
      • 2. Defrost freezers to remove all of the ice build up inside to prevent the contamination of the food.
      • CORRECT: immediately
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Found a container of chicken thawing on the counter at room temperature
      • Corrective Action(s): Must cool foods in the cooler, under cold running water, or cook from frozen.
      • CORRECT: today
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found large accumulations of grease, food and debris under, behind, between all equipment such as cooking equipment, coolers/freezers and shelving.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises including but not limited to under and around coolers and freezers, and cooking equipment. Pull out all equipment that are on wheels to ensure all grease and food debris are removed
      • CORRECT: 1 Week
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard being used to line shelves, and to line cooler/freezer shelves.
      • Corrective Action(s): All cardboard needs to be removed from shelves and cooler as it is not a durable, washable material.
      • CORRECT: 1 week
      • Violation Score: 9
  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris still noted behind cooking equipment and under shelves in kitchen and back storage areas.
      • Corrective Action(s): A deep cleaning of the floor is require through out the entire premises especially in the kitchen and back storage area.
      • CORRECT: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dishwasher had 0 ppm chlorine at time of inspection, sanitizer container was empty.
      • 2. No sanitizer concentration records are being maintained
      • 3. After new chlorine sanitizer container added, still unable to detect chlorine in final rinse.
      • Corrective Action(s): 1. Ensure to replace chlorine sanitizer as soon as it runs out.
      • 2. Must check and record concentrations of dishwasher sanitizer every day.
      • 3. Have dishwasher repaired so at least 50 ppm chlorine can be detected in the final rinse. Manually sanitize dishes, utensils, and equipment in 2 compartment sink by soaking in 200 ppm chlorine for 30 sec.
      • Do not use until unit properly working.
      • Correct: today
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food build up noted in hard to reach areas in the kitchen (i.e. under and behind shelving, dishwasher, cooking equipment, etc)
      • Corrective Action(s): A deep and thorough cleaning is required through out premises to ensure all food and grease build up is removed.
      • CORRECT: 1 week
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher had 0 ppm chlorine at time of inspection
      • 2. Spray bottle had > 200 ppm quats
      • Corrective Action(s): 1. Change old sanitizer bottle for dishwasher often to ensure 50 ppm chlorine at the plate. Rewash all dishes, and utensils to ensure they are properly sanitized
      • 2. Dilute quats in spray bottle so it is 200 ppm.
      • CORRECT: today
      • Violation Score: 25
  8. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle with alcohol sanitizer was being diluted down from 90% by half (to approx 45%). Alcohol sanitizer needs to be 70-90% to be effective.
      • Corrective Action(s): Make sure an approved sanitizer is available at all times during operation.
      • Sanitizer options: 2mL bleach in 1L water or 200ppm quats sanitizer
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand washing station in back kitchen had chicken thawing in a bowl in the sink. Sink was cleared out during inspection.
      • Corrective Action(s): Keep this sink clear and available for hand washing at all times.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Partially cooked shrimp and vegetable tempura as well as sliced avocado was observed being stored out at room temperature in the main sushi bar area. No active orders were being prepared and all staff were having lunch.
      • Corrective Action(s): All foods that need refrigeration must be put away when they are no longer in use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle had no detectable level of sanitizer in it. Reviewed with staff how they are to make it and provided a sign with how to make it in the future.
      • Corrective Action(s): Make sure that the sanitizer is changed every few days if it is not completely used up. Reminder: cutting boards must be cleaned and sanitized every four hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen area was blocked with wilted spinach in a draining basket.
      • Corrective Action(s): Keep this sink clear at all times to allow for hand washing.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in sushi display cooler was broken (gaps in red alcohol inside thermometer) and no longer accurate.
      • Corrective Action(s): Replace thermometer so the temperature can be accurately monitored. Due: Friday Feb 23, 2024
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection there were no staff on site that had a FoodSafe certification (or equivalent). The owner (who has a valid FoodSafe certificate) came at the end of the inspection.
      • Corrective Action(s): At least one person with a valid FoodSafe certification must be present at all times during operational hours. Rearrange schedule or have more staff trained to ensure this requirement is met.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher not dispensing chlorine for sanitation. Cglorine tested at 0ppm. Chlorine sanitizer must reach 100ppm for proper sanitation. Equip/utensils not properly sanitized will not kill bacteria
      • Corrective Action(s): Operator to use the 2 compartment sink for sanitizing and dishwasher for rinse and wash only. Fix chemical dishwasher to ensure it dispenses proper sanitizing concentration.
      • date to be correct by: July 12th, 2022
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in the prep area blocked by pan and garbage bin, no soap available. Handwash stations must be available for proper hand washing. Operator removed the bin and resupplied soap.
      • Corrective Action(s):
      • Violation Score: 5