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Minori Japanese Restaurant

8356 112th St, Delta · Restaurant

24 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cookline still observed with grease and grime accumulation especially on the surfaces of the friers/stove
      • 2. Lid of the chest freezer by the back door used to fillet fish for sushi use. Dried grime observed by the walls/exterior surfaces of cooler/freezer.
      • Corrective Action(s): Please continue to deep clean kitchen and facility.
      • To be completed by: Dec 23, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front handwashing sink is not draining properly. Operator noted that he has tried to snake the drain but suspects there is something further down by the main sewer lines blocking drainage. Operator state that they may also have to talk to landlord if it is something with the building.
      • Corrective Action(s): All handwashing sinks must be fully equipped at all times and can properly drain.
      • Please ensure it drains properly. Hire a plumber to service the sink.
      • To be completed by: Jan. 2, 2025
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers observed without thermometers.
      • Corrective Action(s): All coolers must have working and accurate thermometers. Please acquire new thermometers for all cooler units.
      • Please keep temperature log of all coolers.
      • To be corrected by: Jan 2, 2025
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towels missing in kitchen handwashing station. (Two compartment sink by the dishwasher)
      • Corrective Action(s): Please ensure paper towel is stocked at all handwashing sinks.
      • To be corrected: Immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed operator preparing food and throwing garbage out at the same time without hand washing in between.
      • Corrective Action(s): Every time before food is being handled, hand MUST be washed.
      • Do not go from one task (handling garbage and money) to making food or clean utensils/equipment without handwashing!
      • Educated staff/operator.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of rice and flour observed stored on the floor.
      • Corrective Action(s): Do not store food on the floor unless it is in pest proof container.
      • To be corrected immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Inspection conducted before the restaurant is open.
      • Garbage and used equipment from night before left out. Grease, grime, and debris from night before not removed. Kitchen in a mess.
      • Corrective Action(s): Kitchen needs to be cleaned at the end of the day. DO NOT leave garbage and dirty dishware for the next day.
      • Kitchen need to open CLEAN. This is to prevent attracting pest overnight.
      • To be corrected immediately.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Inspection conducted before restaurant opened.
      • Grease, grime, and food debris observed through out the kitchen.
      • Cookline
      • Blacksplashes
      • Walls
      • Floors
      • Exterior surfaces of equipment
      • Cooler/Freezer handles
      • Exterior surfaces of bins and containers
      • Legs and sides of tables/equipment
      • Corrective Action(s): Restaurant needs to open CLEAN. Daily cleanup needs to happen at the end of every operating day!
      • DO NOT LEAVE CLEANING FOR THE MORNING.
      • To be corrected immediately.
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Leftover rice was being reheated using the rice cooker's warm function. This setting is unable to reheat rice to 74C or above.
      • Corrective Action(s): Operator transferred the leftover rice to a steamer basket to reheat on the stove. Ensure leftover food is reheated properly to 74C or above.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Operator stated that the dishwasher is leaking and cannot be used for dishwashing.
      • Corrective Action(s): Operator will fix the dishwasher on his own. In the meantime, do manual dishwashing in the 2 compartment sink (Wash and rinse in one sink and sanitize in the other). Date to be corrected by: 2 weeks.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice cooker inserts, cutting boards, knives, and other utensil that cannot fit inside the dishwasher are only washed with hot water and are not sanitized afterwards. 2. Bleach solution in spray bottle measured at >200ppm.
      • Corrective Action(s): 1. Discussed with operator that equipment that do not go inside the high temperature dishwasher must be washed, rinsed, sanitized, and air-dried. After discussion, inspector observed operator washing cutting board and knife with detergent, rinsing with hot water, spraying 200ppm bleach solution, then letting them air-dry. 2. Inspector instructed operator to remake solution to between 100ppm and 200ppm. Use 1/2 tsp per litre of warm water.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One of the drop ceiling tiles was removed inside the kitchen area near the stove. Ventilation pipes can be seen from the opening. Operator stated that he was trying to fix the ventilation fans. This is a potential entrance for pests.
      • Corrective Action(s): Place the ceiling tile back to remove potential entry of pests such as rodents. Date to be corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and debris buildup on floors under the stove and under coolers and freezers. 2. Surfaces on deep fryers, stoves, chest freezers are covered with dried food debris and sticky grease.
      • Corrective Action(s): 1. Pull out cooking equipment to clean up grease on the floors. 2. Clean surfaces with soap and water, and sanitize with bleach sanitizer. Date to be corrected: 1 week.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Prep cooler in the middle of the kitchen next to stove does not have a thermometer inside it.
      • Corrective Action(s): Obtain a thermometer for this cooler to check temperatures. Date to be corrected: Immediately
      • Violation Score: 1
  7. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was obstructed - lettuce stored in sink.
      • Corrective Action(s): This sink is designated for washing hands. Ensure it always available.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats stored beside a box of mangoes and a small container of frozen meat stored above the mangoes.
      • Corrective Action(s): Do not store raw meats above any produce or foods that can be eaten without cooking (even if you plan to cook them). Store meat is a separate area of cooler. This is a repeat violation. Failure to comply may lead to further enforcement action.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has still not registered for a FOODSAFE Level 1 or an equivalent class.
      • Corrective Action(s): Register for a course and complete training within 2 months. Failure to comply may lead to further enforcement action.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.High temperature dishwasher was not registering a minimum of 71 C on plate surface during final rinse.
      • 2. Operator not sanitizing counters throughout the day/between uses.
      • 3. Sanitizer for wiping tables registered at 1000 ppm bleach and in an unlabelled bottle.
      • Corrective Action(s): 1. High temperature dishwasher must reach 71 C on plate surface or 82 C on the final rinse gauge.
      • Operator adjusted dishwasher settings and temperature reaching the minimum required after the 3rd run.
      • 2. Sanitize all food contact surfaces between use/throughout the day.
      • 3. A new solution was made and registered at 200 ppm bleach.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats stored beside or above ready to eat foods in 2 door sliding cooler and in 2 door undercounter cooler.
      • Corrective Action(s): All raw meats must be stored below ready to eat foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease noted on sides of equipment and container lids. Some walls are sticky when touched.
      • Grouting around front hand sink in front appears mouldy
      • Corrective Action(s): Keep all equipment and walls clean and free of grease/food debris.
      • Remove mould and redo grouting around hand sink.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 has expired.
      • Corrective Action(s): Renew FOODSAFE training. Register for a course by June 5, 2024 and complete training within 3 months.
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Leaking faucet has not been repaired.
      • 2. Two-door sliding door cooler ambient air temperature 6.5 C.
      • This is a repeat violation.
      • Corrective Action(s): 1. Repair faucet so it is no longer leaking.
      • 2. Repair cooler so it is able to maintain a temperature of 4 C or below. Do not use for potentially hazardous foods until then.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher did not register at a minimum temperature of 71 C during the final rinse.
      • Corrective Action(s): Repair dishwasher so that is able to reach a minimum temperature of 71 C on the plate surface during the final rinse.
      • In the interim, manually wash dishes in the 2 compartment sink (wash and rinse in one compartment, sanitize in the second compartment with 200 ppm bleach and air dry).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dedicated hand washing sink obstructed with tools/utensils. Bar soap used at the 2 compartment sink for hand washing.
      • Corrective Action(s): Hand sinks must be equipped with hot/cold running water, liquid soap and single-use towels at all times. Do not obstruct hand sinks - they must be readily available for washing hands.
      • This is a repeat violation. Failure to comply may result in further enforcement action.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed washing hands with gloves on.
      • Corrective Action(s): Do not wash hands with gloves on. Wash bare hands with warm water, liquid soap and single-use towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sashimi stored beside raw meat.
      • 2. Chemicals (coolant) stored with vegetables.
      • Corrective Action(s): 1. Do not store ready to eat foods (sashimi, fruits, vegetables, cooked foods) below or beside raw meats.
      • 2. Store chemicals separately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door kept open.
      • Corrective Action(s): Do not keep door open unless there is a screen installed to prevent entry of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises not kept in a clean condition. Equipment surfaces are dirty, food debris behind equipment. Back storage area cluttered.
      • Corrective Action(s): Clean all surfaces thoroughly so that they are visibly clean.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two-door sliding door cooler ambient air temperature of 7 C. Cooler door does not shut properly.
      • 2. Hot water faucet dripping at the 2 compartment sink.
      • 3. High temperature dishwasher not registering a minimum temperature of 71 C on plate surface.
      • Corrective Action(s): 1. Repair cooler door. Temperature of cooler must be 4 C or below. Transfer all potentially hazardous foods (meats, cooked vegetables, dairy) to another cooler. Can continue using for the storage of uncut vegetables or other non potentially hazardous foods.
      • 2. Repair faucet so it is no longer leaking.
      • 3. Repair dishwasher so that it is able to reach a minimum temperature of 71 C on the plate surface during the final rinse cycle.
      • Correct immediately.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in sushi prep area was obstructed with dishes and salad. Inadequate hand washing can lead to the contamination of food products, spreading pathogenic bacteria, toxins and viruses to the public.
      • Corrective Action(s): The hand washing station must be unobstructed such that adequate hand washing can occur.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Uncovered marinating raw chicken stored above ready to eat produce in glass door cooler. Meat juices could drip onto ready to eat produce and spread pathogenic bacteria and toxins.
      • Corrective Action(s): Store raw food products below ready to eat food product. Ensure all food products are adequately covered.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back exterior was open during inspection. Make shift screen covered door opening, but open paps observed near/on floor. There is potential that outdoor pests can enter the facility and contaminate food products.
      • Corrective Action(s): Keep back exterior door closed. An adequate screen door will be required to prevent pests form entering the facility.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the sushi preparation area was obstructed with dishes and lettuce.
      • Corrective Action(s): The hand sink must be unobstructed so that the chef can adequately wash his hands when preparing food. Hand washing is the first line of defence against spreading pathogens in the kitchen and preventing foodborne illness outbreaks.
      • Violation Score: 5
  13. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles were not labelled.
      • Corrective Action(s): All chemicals must be labelled.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice cooker used to re-heat leftover un-acidified rice (from the night before). Internal temperature of this rice registered at 24.8 C and was placed in the rice cooker approximately 2 hours ago.
      • Leftover rice placed in a rice cooker with freshly cooked rice. Freshly cooked rice registered at 61 C.
      • Corrective Action(s): Leftover rice was discarded at the time of the inspection.
      • If using leftover rice, the rice must not be kept at room temperature the day before and must be reheated to 74 C and then hot held at 60 C or above. Leftover rice can only be reheated once and has to be reheated within 2 hours. Rice left at room temperature for more than 2 hours (i.e. acidified rice) must be discarded at the end of the day. Do not mix leftover rice with new rice.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Designated hand sink in the back of the kitchen had a white hose connected for cleaning purposes. Hand sink was not equipped with liquid soap.
      • 2. 2-compartment sink that sometimes used to wash hands did not have paper towels.
      • 3. Designated hand sink in the sushi bar area at the front of the restaurant did not have liquid hand soap.
      • Corrective Action(s): Ensure hand wash sinks are always easily accessible and equipped with hot and cold running water, liquid soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Boxes of food and bags of flour stored directly on the ground.
      • 2.Fish and vegetables wrapped in newspaper.
      • 3. Sealed buckets of mayonnaise stored in staff washroom.
      • 4. Raw eggs and raw shrimp stored above raw vegetables in cooler.
      • 5. Ginger and onions stored in bucket with other non-food items (i.e. electrical cord, bag of towels)
      • Corrective Action(s): 1. Ensure all food is stored at least 6 inches off the ground.
      • 2. Use food grade material to store/ wrap food.
      • 3. Do not use staff washroom to store any food or utensils. Sanitize buckets of mayonnaise before moving into kitchen area.
      • 4. Organize cooler in a way that all raw meats (eggs, shrimp etc.) that require cooking are stored below all raw vegetables and ready to eat foods.
      • 5. Do not store non-food items with food to protect food from contamination.
      • Correct immediately.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door of facility was left open
      • Corrective Action(s): Ensure back door is always closed when not in use, as leaving it open for long periods of time may allow the entry of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise is not kept in a sanitary condition. Dust and old food debris underneath and behind equipment. Build up of grease on food containers.
      • Corrective Action(s): Thoroughly clean and sanitize entire facility ensuring all areas are visibly clean. This includes hard to reach areas including underneath and behind equipment. Correct by April 28, 2022.
      • **Remove any unused equipment and old/ empty food containers from the premise to free up space and to prevent harbourage and breeding areas for pests.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A white water hose was connected to the only handwashing station in the kitchen at the time of the inspection.
      • Corrective Action(s): Ensure the handwashing station is available for use during food prep.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature of the glass sliding door fridge was too warm at 9C. Temperature record sheet showed that it was 4C when checked this am.
      • Corrective Action(s): Monitor and if temperature does not drop, service the unit.
      • Violation Score: 9
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A container of food was found inside the handwashing basin.
      • Corrective Action(s): Keep basin free so that it is always available for handwashing.
      • Violation Score: 5
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: .
      • 1) Chest Freezer lid still to have plastic waffle board and duct tape removed, lid of freezer to be refinished (painted) so that it is smooth, impervious and easily cleanable, and a proper, non-porous cutting board used.
      • Do not use the current small cutting board, this cutting board needs to be replaced as it has deep grooves in it which prevents proper cleaning and sanitizing. Cutting board also has encrusted debris on side's and surfaces.
      • 2) Light cover still to be installed - see inspection report LTHN-APWRW9
      • Corrective Action(s): .
      • 1) Make sure that all food contact surfaces are smooth, impervious and easily cleanable.
      • See inspection report LTHN-APWRW9 for work required to be completed.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Still to be completed - see inspection report LTHN-APWRW9
      • Corrective Action(s): Integrated pest management plan to be implemented in consultation with a licensed pest control company.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some temporary repairs have been made - see inspection report LTHN-APWRW9 for work required to be completed.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is progressing - see inspection report LTHN-APWRW9 for work to be completed
      • Corrective Action(s): Range hood filters and canopy and stove grates still to be cleaned.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of Salmon fillets in sushi bar cooler 6C - 9C, tuna fillets 7C - 9C, air temperature 7C.
      • Internal temperature of Imitation crab on counter 8C
      • Corrective Action(s): All potentially hazardous foods above 4C for greater than two hours to be discarded and all other potentially hazardous foods relocated to alternate cooler space.
      • If imitation crab must be left out during peak periods it must be kept in an ice well and small amounts of crab that can be used in approximately 30 minutes taken out at a time.
      • Operator is to track the internal food temperature, every fifteen minutes, of a salmon piece that is being processed from freezer. Internal food temperature log is to start when the salmon is removed from the refrigerator through the slicing/prep and wrapping and return to the refrigerator for storage until transferred to the sushi cooler
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Drainage problems with hand sink as well as the damage to the actual wash stand.
      • Corrective Action(s): Hand sink drain needs to be unclogged and the wash stand repaired/replaced so that it is smooth, impervious and easily cleanable.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lid of sushi freezer dirty and duct tape damaged.
      • No light cover on florescent tubes in back kitchen area
      • Corrective Action(s): Lid of sushi freezer must have all taped on plastic removed, the original lid properly cleaned and sanitized and proper cutting boards used to fillet fish.
      • Lights in the back storage area need to have a proper light cover installed or ensure that all florescent tubes are sleeved to prevent contamination of food in case of breakage.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies in kitchen area
      • Corrective Action(s): Integrated pest management plan to be implemented in consultation with a licensed pest control company.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screened door not closed, no base to screened door and ~ 3 inch tear in screen by door handle.
      • Corrective Action(s): Screened door to be repaired so that ensures a positive barrier to the entrance of insects and rodents.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: .
      • - Food waste/debris in the tracks of the double door cooler, doors would not close properly; in low traffic areas; behind and under equipment
      • - Food splatters on wall and side of double door cooler by the back door. Taped in place silver paper with curled edges and food splatters on them.
      • - Walls and ceiling behind double door cooler
      • - rangehood filters and canopy
      • - stove grates
      • - Door seals and frame of Maytag cooler
      • Corrective Action(s): Premises needs a thorough general cleaning of all walls, ceiling, floors, cupboards, shelves, inside and outside of equipment, low traffic areas etc.
      • Violation Score:
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    0 infractions