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Ono's Sushi Restaurant - Highstreet

C180 - 3122 Mt Lehman Rd, Abbotsford · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler has containers of cooked pork belly that was measured at 40C. Cook stated it was cooked within 2 hrs ago
      • Corrective Action(s): Ensure that food is properly cooled from 60C to 20C in 2 hrs and 20C to 4C in 4 hrs, total of 6 hrs.
      • Methods of proper cooling: dividing the cooked pork belly into smaller portions or using a ice water bath
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stand up cooler near the front counter containing sauces and condiments was measured at 15C
      • Corrective Action(s): Remove all all items from the cooler and discard all potentially hazardous food items.
      • Do not use the stand up cooler until it is repaired and measured at 4C or below.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food grade sanitizer solutions available at the time of inspection.
      • Corrective Action(s): Manager and staff made a chlorine bleach sanitizer solution, measured at 200 ppm.
      • Ensure that there are chlorine bleach sanitizer solutions available at all times in the back and front kitchen areas.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Walk in cooler had boxes of vegtables that was stacked on the floor
      • 2.Scoops being stored inside the dry goods container such as rice and flour
      • 3. Box of tempura batter was being stored on ground near deep fryer
      • Corrective Action(s): All food should be stored 6 inches off the ground on shelves. This will ensure that the floor of walk in cooler is clear and easily accessible for cleaning
      • All dry scoops should be stored outside of the dry good containers
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build up underneath the cook line
      • 2. Used paper towels observed underneath the cook line
      • 3. Ceiling in the back kitchen not maintained in sanitary manner
      • 4. Back kitchen and storage area were not organized in a sanitary condition
      • Corrective Action(s): Ensure that the kitchen is thoroughly cleaned at the end of each day and organized in a good sanitary manner
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. High temperature dishwasher took 2 wash cycles before the final rinse cycle reached 71C at the plate level
      • 2. Stand up cooler near front counter is not maintaining 4C or below
      • Corrective Action(s): 1. Service the high temperature dishwasher as soon as possible. The dishwasher should be reaching min 71C at final rinse cycle every wash cycle
      • 2. Repair the stand up cooler so that it maintains 4C or below
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-cooked chicken and meat dumplings stored at room temperature measuring at 20 to 22C at the time of inspection. Back kitchen chef cooked chicken in the morning, the food was stored at room temperature for more than 8 hours.
      • Corrective Action(s): Operator discarded food at the time of inspection. The operator was educated on proper cooling procedures at the time of inspection. Staff will also inform manager to have back kitchen chef obtain FoodSafe Level 1 or equivalent certification.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen hand sink was obstructed with dish washing gloves.
      • Corrective Action(s): Ensure hand washing sinks are not obstructed and are supplied with hot/cold running water, liquid hand soap, and single-use paper towels. Operator removed gloves from hand sink at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): No approriate food contact surface sanitizer was available at the time of inspection. Sushi chef uses wiping towel to clean knife and cutting board and only washes the towels with soap and water.
      • Corrective Action(s): Staff prepared chlorine sanitizer solution registering at 100 ppm in a bucket, all food contact surface towels were placed into the sanitizer solution at the time of inspection.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen second hand sink was obstructed with gloves and equipment. Ensure this station is available for back kitchen use. There were 2 other hand washing stations available at the time of inspection.
      • Corrective Action(s): Ensure hand washing sinks are not obstructed and have liquid soap, paper towels and running hot and cold water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Walk in cooler bean sprouts were stored next to packaged raw meat. This can lead to cross contamination.
      • 2. Front sushi bar. Cutting knives are stored directly on shelving. A clean food grade surface is required for utensils storage.
      • 3. Bleach sanitizer in use was above 1000 ppm. Only 100 to 200 ppm Bleach sanitizer is required.
      • Corrective Action(s): 1. Ensure ready to eat foods like bean sprouts are stored away or on shelving above raw proteins.
      • 2. Ensure to store all utensils and cuttery on clean, food grade containers, like a plate or designated storage area.
      • 3. Ensure Bleach/Chlorine sanitizer is at the right concentration to chemical contamination of food and food contact surfaces. Only 2 mL of bleach is required for 1 L of water. Use color test strips to get the right concentration of sanitizer.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Observed a kitchen back hand washing station obstructed by dishes in the basin
      • Corrective Action(s): Corrective Action: Ensure to maintain all hand washing sink basins free of obstruction.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • 1) Observed food products not stored 6-inches above the ground (Date to be corrected by: Today)
      • 2) Observed scoop handles submerged in food products
      • Corrective Action(s): Corrective Actions:
      • 1) Ensure to store all food products 6-inches above the ground
      • 2) Ensure scoops are stored adequately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: During inspection observed fixtures (faucets) broken off.
      • Corrective Action(s): Corrective Action: Repair / replace the fixtures to be in good working order.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was obstructed with plastic bags. Hand washing sinks must be available for staff for hand washing.
      • Corrective Action(s): Ensure hand washing sink is available with liquid soap, paper towels and clear of obstruction for staff to wash their hands. Even with the use of gloves, hand washing is required before putting on gloves and when hands are dirty.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of food observed stored directly on the floor and walk in cooler floor.
      • Corrective Action(s): Ensure all food products are stored on dedicated shelving. Surfaces like the floor and the grease trap are contaminated surfaces. Do not store food products or food equipment on these surfaces.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris and grease observed under cooking area. Cleaning required.
      • Corrective Action(s): Cleaning of build up of grease and old food debris required in 2 weeks. A deep clean may be required.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottles for front of the house need to be properly labelled for bleach sanitizer.
      • Corrective Action(s): Ensure all chemical and cleaning bottles are labelled to prevent chemical contamination of food. Correction required in two days.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Peeled cucumber stored in dry storage area touching outside of food product bag.
      • - scoops left in food products.
      • Corrective Action(s): - Cucumbers discarded. Ensure ready to eat foods are stored properly in way to prevent contamination.
      • - do not leave scoops in food products.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine requires cleaning.
      • Corrective Action(s): Clean the ice machine. Discard the first batch after cleaning.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - One hand wash station missing a soap dispenser
      • - dishwasher area requires Recaulk
      • Corrective Action(s): - Install the soap dispenser.
      • - Recaulk the dishwashing area.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Found utensils in the hand wash stations
      • Corrective Action(s): Hand wash stations are strictly for hand washing.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed an employee washing hand with gloves on.
      • Corrective Action(s): All employees must wash hands by removing gloves and wearing a new set of glove.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Food products stored in the mop sink area
      • - food products stored on the floor
      • - food prep done in the compartment sink during lunch time without sanitizing the 2 compartment sink
      • - rice cooker is placed on the dishwasher drying rack.
      • Corrective Action(s): - Do not store any food products in the mop sink area
      • - do not store food products on the floor
      • - do all the preparation in the prep sink. Limited amount of prep may be done in the 2 compartment sink prior to opening and if the 2 compartment sink is cleaned and sanitized.
      • - Move the rice cooker away from the dishwasher.
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: walk in freezer ambient air temperature at -13.8 degree Celsius
      • Corrective Action(s): Ensure the walk freezer maintains temperature at or below -18 degree Celsius
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: prep cooler and ceiling tiles require cleaning
      • - entire food premises lacks cleaning and organization
      • Corrective Action(s): Clean the prep cooler and ceiling tiles thoroughly and regularly.
      • Thoroughly clean the entire food premises and organize the food premises.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Ice scoop was being stored on shelf with a lot of clutter and stuff that can lead to cross contamination; operator reorganized this shelf and de-cluttered area to reduce risk of cross contamination
      • Corrective Action(s): * Ensure all food equipment stored properly and in sanitary condition to reduce risk of cross contamination
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Finish all detailed, deep cleaning and organization. Still some build up noted throughout.
      • Corrective Action(s): Correct by Oct 9 2018
      • Violation Score:
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff to dry hands using paper towels not rag hanging off uniforms.
      • Corrective Action(s):
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 prep cooler ambient air temperature 7 degree Celsius, 9 degree Celsius and 10 degree Celsius.
      • Corrective Action(s): Transfer all potentially hazardous foods into the walk in cooler.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed and employee washing a dish with the sanitizing step.
      • Corrective Action(s): All manually washed must be washed with a detergent, rinsed, sanitized and air dried.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed an employee wash hands without liquid soap.
      • Corrective Action(s): Train all employees to wash hands properly.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 prep coolers not maintaining food temperature at 4 degree Celsius or below
      • Corrective Action(s): Coolers adjusted during the inspection. Monitor and ensure coolers are capable of maintaining food temperature at or below 4 degree Celsius. Service if necessary.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The 2 compartment sink and wall joint requires re sealing
      • Corrective Action(s): reseal the joint.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at the hand wash station in the kitchen not functional at the time of inspection
      • Corrective Action(s): Dispenser cleaned during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some bulk food bins require cleaning.
      • Corrective Action(s): Thoroughly clean and sanitize the bulk foods bins that require cleaning. 1 week.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions