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Nagano Japanese Restaurant (Coquitlam)

120 - 2918 Glen Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Nagano Japanese Restaurant (Coquitlam) has been inspected 28 times by Fraser Health Authority since September 12, 2012. The most recent inspection, on August 19, 2026, recorded 1 infraction.

9 of 28 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on July 16, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on August 17, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on August 22, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on September 7, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 9, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

28 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine still observed dirty with mildew buildup.
      • Corrective Action(s): Went over with staff the areas that require more cleaning. Ensure to send pictures when corrected to EHO.
      • Date to be corrected by: Today
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored in between the dishwashing sink and cooler gap.
      • Rice scoop and chopsticks stored in room temperature water.
      • Ice scoop stored in a plastic garden pot bucket.
      • Corrective Action(s): Ensure utensils are stored in a sanitary manner. They must be stored in a food grade container, dry and clean or in ice. Utensils are to be cleaned as needed or every four hours.
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No bleach was detected in the sanitizer bucket in the front sushi prep area.
      • 2) Rags observed wet and left on top of the counter tops in the server area and on the cutting board in the back kitchen area.
      • Corrective Action(s): 1) Operator placed bleach inside and the solution measured at 200 ppm chlorine. Ensure there is a sanitizer solution (i.e. bleach at 100-200 ppm) at ALL TIMES during operation.
      • Date to be corrected by: immediately
      • 2) Operator placed all rags into the sanitizer buckets. Ensure that all rags are placed in the sanitizer buckets that are measured at 100-200 ppm chlorine at all times.
      • This is a repeat violation. Failure to comply will lead to further enforcement actions taken.
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Server handwashing sink observed without any hot running water.
      • Corrective Action(s): Ensure to repair the sink so it can provide hot running water.
      • Date to be corrected by: 1 week
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Whole facility requires a deep clean. Cracks and crevices observed with food debris in between, shelving units have food debris, counter tops and in between equipment have a lot of debris stuck inside. Equipment surfaces have food debris on the top. Grease drippings observed on the fume hood rim as well.
      • 2) Ice machine observed with mold/mildew buildup.
      • Corrective Action(s): 1) Ensure to deep clean the facility. Ensure the fume hood undergoes a weekly cleaning or as needed.
      • Date to be corrected by: 2 weeks
      • 2) Ensure to clean the ice machine. Turn the machine off and remove all ice, and use bleach sanitizer at 100-200 ppm chlorine when cleaning.
      • Date to be corrected by: August 19, 2026
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up cooler in the sushi prep area and the cooler (adjacent to the packaging area) used for veggies.
      • Corrective Action(s): Ensure to monitor the temperatures and conduct temperature logging. Fix/repair/replace the cooler if it cannot maintain 4C or below.
      • DO NOT place any potentially hazardous foods into the cooler until it is determined that the coolers are able to maintain temperatures of 4C or below.
      • Date to corrected by: August 19, 2026
      • Violation Score: 15
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Tofu containers observed being used as scoops in the dry storage containers.
      • Corrective Action(s): Ensure to discard ALL single use containers and only proper scoops are to be used in dry storage containers. The scoops must be stored upright.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During the inspection, no staff on site observed with valid foodsafe level 1 or equivalent certificate.
      • Corrective Action(s): Ensure at least one person on site has foodsafe level 1 or equivalent certificate.
      • Date to be corrected by: 2 weeks
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter in the kitchen
      • Corrective Action(s): Keep wiping rags in bleach solution ( after each use rinse and store in sanitizer solution)
      • Done at time of visit- Ensure to follow this at all time
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach area , under behind equipment ,cabinet under sink in bar area - under sinks in front -cleaning issues noted
      • Corrective Action(s): Deep clean
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent dropping still noted under shelving, under dry storage table , in some corner
      • -Fruit flies noted in kitchen, near dishwashing area
      • Corrective Action(s): - Clean and sanitize- add more monitoring device ( sticky traps, snap traps ) and monitor daily to identify any activity
      • - Clean all drain at the end of day , discuss the issue with pest control
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted under equipment, deep fryer, under shelving and under dishwashing area
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning and sanitation noted in entire facility including floor, ceiling , walls, inside and outside of all equipment , under /behind cooking equipment - a large amount of grease noted under deep fryer - noted large amount of food derbies dirt noted on all shelving units in sushi bar area.....
      • Corrective Action(s): -Deep clean the facility and send pictures to the attention of the area inspector
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Dishwasher is leaking
      • - Ice machine is broken and hold together with duct tape
      • Corrective Action(s): - Operator stated that dishwasher is being replaced
      • - Replace /repair the ice machine
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - No sanitizer detected from bucket in front and no sanitizer in the back kitchen
      • Corrective Action(s): - Surface sanitizer (bleach solution 100 pppm ) in buckets are to be available at each food prep areas ( sushi prep and kitchen) at all time
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): -Frozen prawn noted being defrosted at the sushi sink in front
      • Corrective Action(s): -Hand washing sink in front sushi area to be used for hand washing ONLY
      • -Sink still in disrepair
      • Install a two compartment sink in the front sushi prep area : one for hand washing and one for food prep if needed with splash guard between sinks
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Mold noted inside ice machine not near ice making part
      • - cooked rice noted under raw meat in upright cooler
      • -Some foods noted without cover in coolers
      • Corrective Action(s): - Clean and sanitize inside the ice machine more frequently ( black inside - use flash light to check the sanitation )
      • - Store cooked foods above and away from raw animal foods
      • - Cover all foods in coolers and freezers
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Noted raw fish/shrimp stored above veg and ready to eat products in upright cooler and prep cooler
      • -Noted server grab noodles with bare hands ( to be served to customer)
      • Corrective Action(s): - Store raw animal products in a separate cooler /or ONLY in lower shelf away from cooked and ready to eat products - Last warning
      • -No bare hand contact with ready to eat products - use utensils ( tongs, spoon, spatula) or disposable gloves
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Sign of rodents still noted in some area
      • Corrective Action(s): Clean sanitize and continue with pest control service-monitoring devices to be maintained throughout the facility
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Sink in the sushi prep is in bad condition ( duck tapes is being used)
      • Corrective Action(s): -Repair or replace the sink
      • -It is recommended to install a two comp sink for the front
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Hand washing sink in sushi prep- bar- kitchen was used for food prep at time of visit.
      • Violation tickets will be considered.
      • Corrective Action(s): - NO food prep ( washing/rinsing foods ) to be done in handwashing sink
      • -Handwashing sink must be used ONLY for handwashing
      • -Provide paper towel dispenser at hand washing sink in sushi prep area
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Foods are not covered in coolers
      • - Ice machine full of mold
      • Corrective Action(s): -Cover all foods in coolers and freezers
      • - Discard all ice , clean and sanitize the ice machine
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent dropping noted under shelving unit in sushi prep area, in kitchen under equipment, under sink, corners ...
      • -Fruit flies and house files also noted
      • Corrective Action(s): -Clean and put more traps
      • -Rectify
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning and sanitation is noted in entire facility including all equipment ( inside out) under, behind beside all equipment, hand washing sink in sushi prep area and kitchen, wall, floor ....
      • Corrective Action(s): Deep clean the entire facility.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -Facility is in disrepair - walls, sink , floor
      • -Lighting needs
      • Corrective Action(s): -Gradual renovation is required.
      • -More lighting is required for sushi prep area, storage room and kitchen
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Same as before
      • Corrective Action(s): Same as before
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Same as before
      • Corrective Action(s): same as before
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Still too clutter
      • Corrective Action(s): Remove/discard any items that are not used on daily basis
      • Store all products on shelving units to help with cleaning
      • Do not store anything directly on the floor
      • ** hire pest control company to do a full assessment to identify all point of entry and any structural deficiencies
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and sanitation is not satisfactory still accumulation of dirt, grease , food debris noted throughout
      • Corrective Action(s): Deep cleaning is required.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink in sushi area, back kitchen was blocked with food, boxes and utensils.
      • Corrective Action(s): All hand washing sink must be accessible at all time- no food handling no blocking.
      • Enough supply of paper towel and liquid soap to be provided at all sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Build up of mold noted in ice machine
      • - Raw fish, meat ... are stored above/near vegetable and cooked foods in upright cooler and prep cooler.
      • - Note opened bags of dry goods
      • -Package of foods noted under sink in kitchen
      • -Foods are not properly covered in coolers
      • Corrective Action(s): -Discard all ice - clean and sanitize the ice machine - immediately- it started at time of visit.
      • -Store all raw animal origin foods in lower shelf away from any cooked foods/vegetable or ready to eat products - staff started at time of visit.
      • -All open bags of dry goods to be stored in rodent proof containers with lid
      • - Remove any food or utensils from under the sink
      • -Cover foods in coolers/freezers
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in corners, under equipment, under sink in sushi area, behind/under cooking equipment in kitchen, on shelving in the dry goods area ...
      • Corrective Action(s): -Clean all. Put more sticky traps/catch all traps to monitor.
      • - Professional pest control visit to be increased to at least once per week for now.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too much clutter noted in the facility which creating hiding place for rodents
      • Corrective Action(s): Organize, discard any unused items to aid for cleaning and monitoring for pests
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire kitchen and sushi area including behind/under beside all equipments, inside coolers, all sinks, under sinks, shelving units ....
      • Corrective Action(s): Deep clean the whole facility.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard boxes noted lining most shelving or food prep area.
      • Corrective Action(s): -Remove all cardboard boxes.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler at sushi preparation area air temperature tested 8 degree C, food internal temperature tested 6 degree C
      • Corrective Action(s): Staff immediately adjust the cooler's temperature, air temperature tested at 4 degree C at the end of the inspection. Please put a thermometer inside this cooler, and maintain a daily temperature log for all refrigeration units.
      • Violation Score: 15
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Tempura batter whisk was found in handsink located by fryer.
      • Corrective Action: Do not use the hansink for purposes other than handwashing. Handsink is designated for handwashing only.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of fish cake balls and crab meat tempura stored on top of inserts of a prep cooler probed at 10.8C and 15.6C respectively. The operator mentioned that the above food items were cooked in the morning (4-5 hrs ago) and kept in the prep cooler since then. The operator voluntarily discarded the above final items.
      • Corrective Action(s): All cold potentially hazardous food must be stored at 4C or below. If cold potentially hazardous food is stored above 4C for more than 2 hours, it must be discarded
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Pink slimes and accumulation of white debris observed inside an ice machine
      • Date to be corrected by: Today
      • Corrective Action(s): Clean the ice machine as per the following procedures:
      • 1) Discard the existing ice
      • 2) Clean the ice machine using bleach solution
      • 3) Discard the first batch of ice made after cleaning
      • 4) Continue to monitor and clean as per the sanitation plan
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer stored in two plastic bottles was stored underneath a prep sink and bottles were heavily accumulated with dust, indicating that they aren't being used
      • Corrective Action(s): All food contact surfaces must be regularly sanitized using sanitizing agents. Ensure that sanitizing agents are used.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink by dishwasher was blocked by a box
      • 2) No paper towels observed in cashier handwashing station
      • 3) Handsink by fryer was being used to wash tempura dishes
      • Corrective Action(s): 1) Ensure that all handsinks are equipped with liquid soap. Paper towels and hot and cold running water
      • 2) Do not handsinks as other purposed other than handwashing
      • 3) Do not block handwashing stations. Its must be accessible at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavily accumulation of grease underneath grill/store/fryer area, and minor accumulation of dust and food debris underneath all coolers, freezers, sinks, and storage racks observed
      • Date to be corrected by: Today
      • Corrective Action(s): Perform deep and thorough cleaning of all hard to reach areas of the premises
      • Violation Score:
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single-use tofu containers were used to store food in prep cooler
      • Date to be corrected by: Today
      • Corrective Action(s): Do not use single use containers more than once
      • Violation Score:
  19. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Various spray bottles for kitchen chemicals (Cleaner, sanitizer, glass cleaner) are mislabelled or unlabelled.
      • Corrective Action(s): Obtain new spray bottles from your chemical supplier (Ecolab?) and re-train staff on the correct usage of the different chemicals (ie. orange solution for cleaning, pink solution for sanitizing, and blue solution for glass-cleaning)
      • Violation Score: 9
  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in cold storage (fridges & freezers) are not organized in a manner to protect against cross-contamination.
      • Corrective Action(s): Reorganize foods storage to prevent cross-contamination from occurring.
      • *Separate raw meats, produce and ready-to-eats foods in storage.
      • **Ensure all foods in cold storage are wrapped and/or covered to protect against contamination.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Sink near the deep fryer lacks hot water.
      • 2) Chemical dispenser station is not being used/maintained
      • Corrective Action(s): 1) Repair the sink to restore hot water supply.
      • 2) Repair and/or restock the chemical supply station to provide cleaning and sanitizing chemicals for the restaurant.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation #1: Ice machine has mould inside. Showed staff and directed them how to clean it during the inspection. Ensure that the ice machine is cleaned and sanitized inside at least every 3 months.
      • Observation #2: Rice scoop stored in room-temperature water. Any in-use utensils must be stored in ICE water. Ice water will prevent growth of germs.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry food with scoops inside. Open bags are exposed to potential contamination sources.
      • **Correct by: TWO WEEKS = April 8, 2019**
      • Corrective Action(s): Provide pest-proof containers for storing open dry food products (E.g. flour, starch). Do not store scoops inside containers as handles come into contact with hands and may contaminate the food.
      • Violation Score: 3
  22. Routine Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Rice scoops stored in room temperature water.
      • 2) Sanitizer measured 0ppm chlorine
      • 3) Interior of ice machine has mould and biofilm build up
      • Corrective Action(s):
      • 1) In-use utensils must be stored in ice-water. The ice water must be changed every four hours, when the ice melts, or when the water is visibly dirty.
      • 2) Sanitizer must be re-made every day. Use 5mL of unscented household bleach in 2.5L of water for a 100-200pm solution. Staff remade chlorine at the time of inspection
      • 3) The interior of the ice machine must be cleaned on a regular basis.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink by the cookline had tofu within the basin
      • Corrective Action(s): All handsinks must be free of any obstruction and must ONLY be used for handwashing. All stations must be stocked with soap, paper towel and hot and cold running water. Staff cleared the handsink at the time of inspection.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: White upright freezer requires cleaning
      • Corrective Action(s): Clean and sanitize the kitchen area as per your sanitation plan
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two packages of rice wrapped in saran wrap found underneath prep table (with the handsink) on top of bags of dry ingredients. Rice was room temperature and not sushi rice according to the chef. Rice discarded at the time of inspection..
      • Corrective Action(s): Rice must be stored below 4C or above 60C. Sushi rice may be stored at room temperature for the day and must be discarded at the end of the day.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Rice scoops stored in room temperature water.
      • 2) No sanitizer was available.
      • Corrective Action(s):
      • 1) In-use utensils must be stored in ice-water. The ice water must be changed every four hours, when the ice melts or when the water is vislby dirty.
      • 2) Staff made sanitizer measuring 200ppm chlorine at the time of inspection. Sanitizing solution must be made available for use and made fresh daily. Recipe for a 100-200ppm chlorine solution provided in Korean.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Packages of tofu were observed in the handsink by the cookline
      • - Back handsink had several buckets obstructing the front of the handsink, and no paper towel was availab.e
      • - Food debris observed in front sushi area handsink
      • Corrective Action(s): All handsinks must be free of any obstruction, and must not be used for anything other than handwashing. All stations must be stocked with soap, paper towels and hot and cold running water. Staff began clearing handsinks at the time of inspection; paper towel stocked.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw shrimp stored above whole avocados in cooler; bowl with raw chicken stored on top of sprouts in the toppings cooler by the back cookline.
      • Corrective Action(s): Raw foods must be stored underneath ready-to-eat foods to prevent cross-contamination. Staff moved foods at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention
      • - inside of the coolers
      • - inside of the ice machine
      • - behind/beneath/between equipment
      • Corrective Action(s): Clean and sanitize the areas noted. Add these areas to your sanitation plan.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: None of the staff have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent at all times. Chef stated that a staff member who has FOODSAFE Level 1 will be working for the dinner shift.
      • Violation Score: 1
  26. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food residue on common various shelves and non-prep surfaces in the sushi prep station.
      • Corrective Action(s): Thoroughly clean and sanitize all surfaces in the sushi prep area.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water faucet at the 2-compartment sink near the tempura prep station is missing the handle
      • Corrective Action(s): Repair the faucet to restore hot water supply to the 2-compartment sink.
      • Violation Score: 3
  27. Routine Inspection

    0 infractions

  28. Routine Inspection

    0 infractions

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