Midori Japanese Restaurant (Abbotsford)
2 - 31940 South Fraser Way, Abbotsford · Restaurant
25 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the time of inspection.
- Corrective Action(s): Operator made chlorine sanitizer registering at 200 ppm. Ensure food contact surface sanitizer is available before beginning food prepration (must have in kitchen and sushi prep).
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): No hand soap available in kitchen and sushi prep area hand sinks.
- Corrective Action(s): Operator purchased hand soap. Ensure all hand sinks are adequately supplied. To conduct proper handwashing, warm water, soap, and paper towels must be used.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Ice machine with ice is not maintained in sanitary condition.
- 2. Panko/bread crumbs packaging stored on the ground.
- Corrective Action(s): 1. Clean and sanitize ice machine. Remove all the ice and turn off the machine. Clean and sanitize with food contact surface snaitizer at 200 ppm chlorine.
- 2. All food must be stored 6" above the floor.
- Date to be corrected by: 1 week
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Facility is due for a deep clean, especially in the kitchen/back storage area.
- Corrective Action(s): The facility/kitchen must be cleaned to maintain sanitary conditions.
- Date to be corrected by: 1 week
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Ice machine does not have an appropriate food-grade lid/cover, currently using cardboard.
- Corrective Action(s): Fix/replace ice machine cover.
- Date to be corrected by: 1 week
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1. In th back water heater area, there is a leak in the wall causing a pool of water on the ground.
- 2. Missing tiles observed on the wall by the rice cooker in the back kitchen.
- Corrective Action(s): 1. Fix the leak. This is a repeat violation. Operator states that it is the building owner's responsibility.
- 2. Replace the missing tiles.
- Date to be corrected by: 2 months
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Fruit flies observed in front service area. Ensure regular deep cleaning and pest control monitoring is applied to prevent fruit fly growth in restaurant.
- Corrective Action(s): Clean areas where there may be old food debris, grease and sitting water. If needed enlist the service of a pest control company. Correction required in two weeks.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General cleaning needed in hard to clean areas as noted in other violations. Clean the floor from the leak in the back room and any food equipment which may have old food or grease residual.
- Corrective Action(s): Ensure to keep up with regular cleaning schedule and address hard to reach areas with water and food debris to prevent attracting pests or growth of fruit flies. Correction required daily.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Black stand up cooler/freezer used for thawing out udon and juice is not working properly. Build up of ice observed. Temperature of bottom unit at 17C and was empty. Top freezer unit at -2C
- 2. A lot of equipment is held together by duct tape. The duct tape cannot be washed or sanitized properly. Duct tape was observed to hold a broken seasme seed bottle together.
- Corrective Action(s): 1. Do not use this unit for potentially hazardous foods. It is not working. 4C and below is required to keep food from growing bacteria and pathogens which could lead to disease. Repair or replace unit. Correction required in two weeks.
- 2. Do not use duct tape for food contact surfaces like food bottles. Ensure all food utensils and food equipment is free of contamination. Correction required today.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: In back water heater room, there is a small water leak from the mop sink area. Repair and cleaning is required.
- Corrective Action(s): Ensure to repair leak. If the kitchen is flooded with water and it is unsafe to work in, the facility will be forced to be closed. Clean area regularly while waiting for repair. Repair of leak from the mop sink/wall followed by cleaning is required in three weeks.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In walk in freezer and chest freezer observed containers of food stored on the floor or without lids. This may need to contamination of food.
- Corrective Action(s): Ensure food in storage is stored at least 15 cm off the floor on shelving and have food grade lids to cover the containers. Correction required in two days.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. Old food spills and grease observed behind under counters and cooking equipment. Cleaning required.
- 2. Staff washroom is disorganized and need to be cleaned.
- Corrective Action(s): Clean and sanitized noted areas and organize the staff washroom. Ensure staff washroom hand sink is fully stock and accessible. Correction required one week.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Broiler is leaking and is in need of repair. Operator states service is coming in today and repair will be applied this week with new parts.
- 2. Freezers have lots of ice build up. Thawing is required to ensure unit can close properly and maintain temperature.
- 3. Some equipment and rice cookers are held together by duct tape.
- Corrective Action(s): 1. Repair this unit and ensure hot and cold water is available when serving food. Potable hot and cold water is required for food premise to operate. If the water needs to be shut off during repair, the food facility will have to be closed during the repair. Correction required this week.
- 2. Thaw out freezers regularly to prevent excess ice build up. Correction required in one week.
- 3. Clean and sanitize equipment where possible. Consider repalcing equipment in poor condition in the near future. If the unit cannot be clean and sanitized adequately, they have to be repalced.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: This is still outstanding from previous routine inspection. Light covers for light above the kitchen area are missing and some lights are burn out. More lighting required in the kitchen/prep area and boiler room.
- Corrective Action(s): Replace lights that are not working and install light cover.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Same outstanding issue from previous inspection. Light covers were missing in parts of the storage area and there is a hole on the ceiling above the dishwashing area.
- Corrective Action(s): Replace missing tiles and cover any holes on the ceiling or walls.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Broken paper towel dispenser in the back and also no paper towel holder in the sushi area.
- Corrective Action(s): Install paper towel dispensers at the back and front sushi prep area.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Kitchen employee in back has expired Food Safe 1 and no other staff has valid Food Safe 1.
- Corrective Action(s): Ensure there is at least one person on duty at all times with valid Food Safe 1 certification.
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- There are missing light covers in the back area and back area mop sink light not working.
- Some areas of the food preparation does not have adequate lighting.
- Corrective Action(s):
- Install missing light covers where needed.
- Increase lighting in the food prep area and back area (mop sink).
- Adequate lighting required to ensure safe preparation of food and to properly clean equipment/work stations.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: There were missing ceiling tiles above the dry storage area.
- Corrective Action(s): Replace missing ceiling tiles. Ensure there are no open areas, holes, etc. in the premises.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Paper towels are stored on rolls on top of counters by the hand sinks.
- Corrective Action(s): Install proper dispensers for paper towels and soap at all the hand sink and also staff washroom.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): observed food preparation and signs of potential dish washing in hand wash station. (dishwashing soap, sponges and scrubbers at the hand wash station.
- Corrective Action(s): Hand wash stations are strictly for hand washing. Do not use hand washing stations for food prep or dishwashing.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: - desserts in the stand up freezer are not covered
- - scoops left in bulk food products.
- Corrective Action(s): - Ensure all food is covered prior to storage.
- - do not leave scoops in the bulk food product.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The entire food premises requires thorough cleaning and organize.
- Corrective Action(s): Thoroughly clean and organize the entire food premises. Sanitize all food contact surfaces.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Cardboard used to line shelves and duct tape used to fix equipment.
- Corrective Action(s): Do not use cardboard to line shelves and remove all duct tape.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Some light in the food prep area are not functional or missing covers.
- Corrective Action(s): Ensure all lights are functional and equipped with light covers
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: prep cooler ambient air temperature at 11 degree Celsius.
- Corrective Action(s): All potentially hazardous foods moved to walk in cooler with ambient air temperature below 4 degree Celsius.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No Cl detected in the rinse cycle.
- Corrective Action(s): Service technician contacted. Technician will be onsite in 2 hours. Only use single serve utensils until the dishwasher is serviced. All reusable dishes / utensils must be washed manually until the dishwasher is serviced.
- Violation Score: 15
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: Observed meats thawing at room temperature
- Corrective Action(s): Ensure all potentially hazardous foods are thawed in an acceptable manner such as in cold water, cooler or during the cooking process.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation in hard to reach areas such as but not limited to behind and underneath equipment, tables and shelves.
- Corrective Action(s): Thoroughly clean the entire food premises. Sanitize all food contact surfaces.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: newspaper, cardboard and table mat like material used in the food premises.
- Corrective Action(s): Do not use these materials.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Prep cooler in the kitchen area does not maintain food temperature at or below 4 degree Celsius.
- - observed water pooling in the dry storage area
- - walk in cooler shelving require cleaning and repainting
- - shelves in the kitchen area are starting to deteriorate
- Corrective Action(s): - Service the cooler and ensure cooler maintains food temperature at or below degree Celsius.
- - repair the water leak
- - Clean the shelves and repaint the shelves.
- - replace the shelves with stainless steel shelves or some other material that is easy to clean and impervious to moisture.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: some ceiling lights are not functional or missing cover
- Corrective Action(s): Ensure all lights are functional and equipped with bulb covers,
- Violation Score: 1
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Items not needed for the operation are stored in the food premises.
- Corrective Action(s): Remove all items not needed for the operation of the food premises.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No Cl detected in rinse cycle.
- Corrective Action(s): Chemical bucket changed and primed during the inspection. 50 ppm Cl available. Re wash all dishes / utensils to ensure all dishes/ utensils are sanitized.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Observed an employee washing hands without liquid soap.
- Corrective Action(s): Review hand washing with all employees and ensure employees wash hands properly.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Garbage bags used for food storage
- Corrective Action(s): Do not use garbage bags for food storage. Discarded.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Walk in freezer floor and walk in cooler shelves require cleaning
- Corrective Action(s): Thoroughly clean these areas.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler in the cooking line ambient air temperature at
- Corrective Action(s): All potentially hazardous foods discarded or moved into the walk in cooler.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: - No paper towels available in the staff wash room
- - paper towel dispenser missing at the hand wash station near the back door
- Corrective Action(s): Paper towels provided during the inspection. Install a paper towel dispenser at the back hand wash station.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation of the entire premises requires attention.
- Corrective Action(s): Thoroughly clean the entire premises. Pay close attention to hard to reach areas such as behind and below equipment.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: - Newspapers used to line food containers
- - wood pieces in the dish pit area are rotting
- Corrective Action(s): Do not use newspapers as food contact surface and replace the wood pieces with easily cleanable smooth, impervious to moisture material.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: - some lights are not functional or missing light covers
- - prep cooler in the cooking line does not maintain food temperature at or below 4 degree Celsius
- - walk cooler door seal is deteriorating
- Corrective Action(s): - Ensure all lights are functional and provided with covers.
- - Repair the prep cooler and ensure cooler maintains food temperature at or below 4 degree
- Celsius.
- - replace the walk in cooler door seal
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The food premise requires thorough cleaning and organizing.
- Corrective Action(s): Thoroughly clean the entire premise. Sanitize all food contact surfaces. Move all items and clean behind and underneath. 1 week.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: - Garbage bags used to line containers with food product
- - cardboard used to line table shelves
- - some of the table tops are starting to deteriorate or made from exposed wood
- Corrective Action(s): Discontinue the use of garbage for food storage immediately.
- - do not use cardboard to line shelves
- - Discard all deteriorating and exposed wood table tops. immediately
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: - Janitorial sink in the hot water tank room not functional at the time of inspection.
- - Some tiles are missing on the walls
- - walk in cooler lighting intensity is not adequate
- - light cover missing on one light fixture above the ice machine
- Corrective Action(s): Ensure the janitorial sink is functional. 1 week.
- - Install all missing wall tiles
- - Increase the light intensity in the walk in cooler
- - install the missing light cover. Immediately
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]