Nemo Sushi Bar

5935 Hastings St, Burnaby · Restaurant

5 inspections

1. Follow-Up InspectionJun 22, 2026

   0 infractions

2. Routine InspectionJun 15, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): The following foods were stored at ambient temperature at the start of the inspection:
     • -One container of uncooked dumplings (internal temperature 24 C)
     • -One container of baked food (internal temperature 21 C)
     • The following foods were stored in the right hand sushi prep cooler above 4 C:
     • -one plate of sushi
     • -14 containers of sushi
     • The following foods were stored in the left hand sushi prep cooler above 4 C:
     • -11 containers of sushi.
     • The internal temperatures of all foods was measured and it ranged from between 11 C and 13 C.
     • Corrective Action(s): All of the above-noted foods were discarded at the time of the inspection.
     • Violation Score: 25
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cleaning required in the following areas:
     • -Underneath the tables in the sushi prep area
     • -Under the food storage area in the kitchen
     • Corrective Action(s): Clean within one week
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 1) Both sushi display refrigerators had ambient temperature of 13 C.
     • 2) Install a paper towel dispenser at the back hand washing sink
     • Corrective Action(s): 1) Repair both refrigerators and do not use them until they can maintain a temperature of < 4 C.
     • 2) One week.
     • Violation Score: 15
     • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: Left hand sushi display cooler did not have a working thermometer installed in the interior.
     • Corrective Action(s): Install a thermometer in this cooler within one week.
     • Violation Score: 1
3. Routine InspectionMar 12, 2026

   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
4. Routine InspectionSep 16, 2025

   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
5. Routine InspectionMar 27, 2025

   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