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Nemo Sushi Bar

5935 Hastings St, Burnaby · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Two stainless steel containers of deep fried pork cutlet held at room temperature. The internal temperature of the cutlets measured at 17C- 20C.
      • 2. Prep coolers (X2) by the entrance of the kitchen measured at 7C-8C. Coolers observed to be fully packed with food items, restricting proper cold air circulation.
      • Corrective Action(s):
      • 1. REPEAT VIOLATION:
      • - Staff discarded the food during the inspection.
      • 2. Staff reorganized the cooler during the inspection to allow for better cold air circulation. The ambient temperature of both prep coolers measured at below 4C.
      • - Reduction of menu may be considered, if above violations occurs again.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Observed a knife stored in an unsanitary manner between the counter and the prep cooler.
      • 2. Two containers of knife sharpening stones stored in water with mold formed, underneath the counter in the sushi prep area.
      • Corrective Action(s):
      • 1&2. Both the knife and the knife sharpening stones were washed and sanitized during the inspection.
      • - Ensure to keep the cleaned equipment in a sanitary condition at all times.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Deep fried foods and pre-cooked beef were held at room temperature and was probed at 23C - 25C.
      • Corrective Action(s):
      • - All the mentioned above foods have been transferred into a cooler maintained at 4C or below, as it has been less than 2 hours at room temperature.
      • - Do not leave potentially hazardous foods at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Utensils and plates were not properly sanitized through the low temperature dishwasher. Low temperature dishwasher dispensed 0 ppm chlorine during the final rinse cycle at plate level.
      • 2. Surface sanitizers in 3x spray bottles measured at 0 ppm chlorine.
      • Corrective Action(s):
      • 1. Staff adjusted the opening of chemical connection built in the dishwasher. Low temperature dishwasher dispensed 50 ppm chlorine at plate level.
      • 2. Staff replenished 3x spray bottles with surface sanitizer measured at 100 ppm chlorine.
      • - Ensure to monitor the concentration of the surface sanitizer with chlorine test strips regularly.
      • - Ensure to make new solution of surface sanitizer daily first thing in the morning.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Missing paper towels at a hand washing sink across from the low temp dishwasher.
      • Corrective Action(s):
      • - Staff restocked paper towels at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Utensils (e.g. rice paddle spoons) stored in lukewarm water.
      • 2. Single use bowls used as a scoop for dry ingredients (e.g. flour).
      • Corrective Action(s):
      • 1. Utensils were removed from the lukewarm water at the time of inspection.
      • - Educated staff on the proper storing procedures of the in-use utensils:
      • a) store at 4C or below (e.g. in ice)
      • b) store at 60C or above (e.g. boiling water)
      • c) store in a clean, empty container
      • 2. Discontinue the use of bowls as scoops. Bowls may contaminate food when exterior surfaces come into contact with food due to frequent hand contact.
      • - Provide and use scoops with handles to prevent contamination of food.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing sink was obstructed with a bowl stored inside of it and containers in front of the sink..
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Imitation crab was held at room temperature and was probed at 15 C.
      • Corrective Action(s): Discarded. Do not leave this food item out at room temperature.
      • Violation Score: 5