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Sakura Sushi & Arisu BBQ

7328 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Sakura Sushi & Arisu BBQ has been inspected 18 times by Fraser Health Authority since August 13, 2021. The most recent inspection, on September 23, 2026, recorded 1 infraction.

4 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 8 times across 8 separate inspections, most recently on December 5, 2024. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 4 separate inspections, most recently on February 9, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on August 29, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on January 30, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 28, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

18 inspections

  1. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is to send updated food safety plan for sushi menu items to EHO as discussed
      • Corrective Action(s): Send updated food safety plan
      • Correct by: Today
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator has changed name of restaurant and changed the menu (now with sushi) without submitting any documentation to EHO for review and approval
      • Corrective Action(s): 1) Application form provided to staff. It must be filled out for the name change so a new permit can be printed and reflect your new business name
      • 2) New menu requires an updated food safety plan. Submit an updated food safety plan for all new menu items (ie. sushi)
      • Correct by: Today
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Wrapped fillets of salmon sashimi (Ready to Eat) were stored in the cooler next to wrapped raw meats that are used for the korean bbq service
      • Corrective Action(s): Store ALL ready to eat items (sashimi etc) above the raw meats. Raw meats should always be stored on the lowest shelves and separate from ready to eat items.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on the floors in the kitchen (underneath the dishwashing area, and against the walls in some of the other parts of the kitchen)
      • Corrective Action(s): 1) Remove all droppings and sanitize affected areas
      • 2) Send copy of recent pest control report
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Front bar area has food/dirt buildup on the floors and behind the handwashing sink and in between the cooler and the wall. 2) Strainers full of old dirty food from the previous day were left on the floor.
      • Corrective Action(s): All old food scraps need to be put into the garbage bins/bags at the end of each night.
      • A thorough mopping and cleaning is required behind all equipment
      • Correct by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the prep coolers (close to the far wall on the right side) was at 9 deg C
      • Corrective Action(s): Do not store any foods in this cooler. Adjust/repair cooler to maintain 4 deg C or less
      • Correct by: Today
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer (bleach solution in rag bucket) was not prepared in kitchen.
      • Corrective Action(s): Staff made solution after this was pointed out. Ensure that bleach solution is ready at all times for all wiping rags in the kitchen area.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher turned off and not in use, staff say they are waiting on a repair part
      • Corrective Action(s): Repair glasswasher. In the meantime, staff are using the high temperature dishwasher for all glasses/bowls, smaller items.
      • Correct by: 1 week
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright glass door cooler at 8 deg C.
      • Corrective Action(s): Move foods to another cooler and repair or adjust cooler to consistently maintain 4 deg C or less
      • Correct by: immediately
      • Violation Score: 3
  7. 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): Foods in hot holding unit were at 30 deg C. Staff indicated that cold foods were placed directly into hot holding unit just prior to inspection to re-heat them.
      • Corrective Action(s): Re-heat all foods to 74 deg C before placing them into hot holding unit. Ensure hot holding unit is fully warmed up (must be able to maintain 60 deg C or greater) before placing foods inside
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Upright glass door cooler in the far left corner initially at 9 deg C during inspection.
      • Corrective Action(s): Cooler adjusted and achieved 3 deg C by end of inspection.
      • Ensure to monitor temperatures at least once a day for all coolers and freezers
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts of mushrooms and vegetables observed to be stacked on top of inserts measuring 12C. All produce prepared less than 2 hours ago.
      • Corrective Action(s): Operator relocated all inserts into working cooler at the time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice bowl warmer turned to low heat. Rice inside the bowls measured to be at 46C. Rice was made over 4 hours ago.
      • Corrective Action(s): All rice discarded at the time of inspection. Ensure rice is maintained and monitored to be over 60C at all times.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in kitchen (to the left of gas ranger) blocked with a metal pan and multiple utensils ontop of it.
      • Corrective Action(s): Operator removed obstacles at the time of inspection. Ensure hand washing stations are available for employees during ALL times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bags of food kept on floor in walk in freezer and cooler
      • 2) Kitchen utensils kept in warm water bath above 4C
      • Corrective Action(s): 1) DO NOT keep food directly on the floor
      • 2) Operator relocated utensil into dishwasher at the time of inspection. Keep rice scoops in ice water bath or dry conditions ONLY.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt/dust accumulation observed on the walls inside the walk in cooler
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Multiple single use containers observed to be being re-used.
      • Corrective Action(s): Discard all single use containers and replace them with re-usable food grade containers.
      • Date To Be Corrected: Sept 29th
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Grill at wok station no longer being used.
      • Corrective Action(s): Remove all items not required for food premises.
      • Date To Be Completed: Sept 12th
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing from one hand washing station.
      • Corrective Action(s): Operator restocked single user paper towels at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ladle handle observed to be touching food
      • 2) Personal items observed on food contact surfaces
      • 3) Potato and meat box observed to be kept on floor level.
      • Corrective Action(s): 1) Ladle was removed and placed in dishwasher
      • 2) Personal items were removed to a non food contact surface
      • 3) Food items were taken off of floor level.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat observed to be thawing in room temperature to be cut in the meat slicer.
      • Corrective Action(s): Operator relocated all meat to coolers. Ensure to thaw meat inside the cooler or under cold running water.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One ceiling tile missing.
      • Corrective Action(s): Ensure to replace ceiling tile.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Front surface sanitizer spray bottle was unlabeled.
      • Corrective Action(s): Label all sanitizer spray bottles.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometer inside the upright beverage cooler.
      • Corrective Action(s): Immediately provide working thermometer inside the upright beverage cooler.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cooked rice stored at 48C in the warmer in the main kitchen.
      • - Cooked marinated potatoes stored at 29C in the warmer at the front.
      • - Bottom three drawers inside the rice warmer measured ~38C. Top two shelves measured ~52C.
      • Corrective Action(s): - Discard the food items noted above. All hot foods must be stored at > or = 60C.
      • - All warmers must be able to hold ambient temperature > or = 60C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): One of the sanitizer bottles measured 0ppm QUAT concentration. Staff unable to identify the chemical stored inside the bottle.
      • Corrective Action(s): Discard the chemical. Ensure all sanitizer used in the kitchen are good grade.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The operator has not paid the annual permit fee.
      • Corrective Action(s): Pay the annual permit fee and obtain a valid decal. A valid decal must be posted on the Operating Permit.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease on all three ventilation hoods/exhaust systems in the main kitchen. The next service date is dated April 2023.
      • Corrective Action(s): Call a professional cleaner to remove the grease build up.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard being used to line the shelf above the wok station.
      • Corrective Action(s): Discard the cardboard.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two spray bottles unlabeled.
      • Corrective Action(s): Label all sanitizer spray bottles.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Missing working thermometer inside the beverage cooler at the front. Staff provided a working thermometer inside the noted cooler at the time of the inspection.
      • Corrective Action(s): Ensure that all coolers are equipped with working thermometers.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in small counter top cooler unit behind cookline measured 8-10C. Foods in two prep units by passover measured approximately 8C (inserts only, undercounter compartment at 4C).
      • Corrective Action(s):
      • Foods discarded:
      • - 10 eggs
      • - 2 small inserts of shredded cabbage
      • - saucepan of soup
      • Ensure top inserts are 4C or colder, or cease using them. Final warning.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Marinated potatoes in hot holding unit measured 50C.
      • Corrective Action(s): Reheat potatoes to at least 74C prior to hot holding at 60C on stove. Do not warm with hot holding unit as it is not designed for that type of usage. Ensure water level is high enough so all potatoes are at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable sanitizer on wiping cloths.
      • Corrective Action(s): Store wiping cloths in sanitizer when not in use. Sanitizer solution made at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large tub of cut cabbage resting on top of garbage can.
      • Corrective Action(s): Do not have food contact surfaces directly in garbage can.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Spoon duct-taped and masking-taped to wooden handle to create long spoon.
      • Corrective Action(s): Purchase proper spoon.
      • Violation Score: 3
  13. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced mushrooms, sliced zucchini and sliced onions in inserts, measuring approximately 10C.
      • Corrective Action(s): Move items to working cooler.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One pan found with cardstock label and twine label. Staff stated it was not in use.
      • Corrective Action(s): Remove from facility. Otherwise, cardstock and twine label is not easily washable - remove label.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inserts of top of prep cooler nearest butcher paper measures 9-10C. Bottom of cooler unit is able to achieve and maintain 4C.
      • Corrective Action(s): Repair or replace cooler.
      • 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): Vat of soup on turned-off burner measured 40C. Staff stated this vat of soup gets re-boiled then left on the burner overnight. Soup was made 2 days ago.
      • Corrective Action(s): Food must be properly cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Leftovers may only be reused ONCE before being discarded. Discard soup.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meats, mushrooms, sliced zucchini and onions in prep cooler closest to butcher paper measured approximately 7C.
      • Corrective Action(s): Move all items to working coolers.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 27 bowls of rice were sitting on the counter and measured 25C.
      • Corrective Action(s): Staff stated rice was made this morning. Discard all rice.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) In-use utensils sitting in ambient temperature water.
      • 2) Bleach sanitizer measured 50ppm chlorine.
      • Corrective Action(s):
      • 1) In-use utensils must be either in:
      • a) clean dry container
      • b) ice water below 4C
      • c) hot water above 60C
      • The container and utensils must be properly washed, rinsed, sanitized every four hours.
      • 2) Bleach sanitizer must be 100-200ppm chlorine. Remake solution and refill all bottles OR use quat sanitizer provided by Cintas. Use one or the other, not both.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • CORRECTION ORDER ISSUED
      • 1) Handsink by entrance had food residue within the basin.
      • 2) Handsink to the left of the cookline had lids within the basin.
      • 3) Handsink to the right of cookline had food residue within the basin.
      • 4) Handsink at back of kitchen had various equipment within the basin.
      • Corrective Action(s):
      • 1-4) Handsinks must be used for handwashing only. This is a repeat violation.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored above vegetables in walk-in cooler.
      • 2) Again, kitchen equipment such as strainers hanging over mop sink. This is a repeat violation.
      • Corrective Action(s):
      • 1) Eggs and other raw foods must be stored below and away from ready to eat foods and vegetables.
      • 2) Do not hang kitchen utensils over mop sink to dry. When mop water is being disposed of, it may splash onto kitchen equipment.
      • Violation Score: 15
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Sauces held at room temperature.
      • Corrective Action(s): Operator stated he had paperwork confirming this item is safe at room temperatures but did not have it available. Items HELD until paperwork can be provided. If paperwork
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler closest to the butcher paper roll measured 7C.
      • Corrective Action(s): Replace or repair cooler.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation:
      • 1) Raid house fly killer noted in kitchen.
      • 2) Labels are unclear as to whether the sanitizer used in the kitchen is chlorine based or quat based.
      • Corrective Action(s):
      • 1) Do not use pesticides within the premises. Only physical traps (sticky or snap traps) are permitted.
      • 2) As per previous inspection, sanitizer must be clearly labelled
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: CORRECTION ORDER ISSUED - No staff member on-site has FOODSAFE Level 1 or equivalent. This is a repeat violation.
      • Corrective Action(s): At least one staff member of staff on-site must have FOODSAFE Level 1 or equivalent. Again, the food handling practices observed within this facility reflect the lack of knowledge.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) In almost all coolers with prep inserts, the food in inserts measured 7-8C.
      • 2) Staff member preparing skewers was on lunch break and has left all the potentially hazardous foods on the counter.
      • 3) Large basket of chopped green onions out at room temperature.
      • Corrective Action(s):
      • 1) Have less food in the inserts so that it is used up quicker and ensure that foods are at the bottom of the inserts where it is coldest. Cover all prep units when not in use
      • 2) Move food to cooler if it is not actively being prepared.
      • 3) Store potentially hazardous foods in the cooler if not actively being prepared.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vat of soup on turned-off burner measured 27C. Staff stated it had been made in the morning when the kitchen opened, at approximately 1030-1100. Temperature was measured at approximately 1430.
      • Corrective Action(s): Foods must be properly cooled from 60-20-C in 2 hours or less and from 20-4C in 4 hours or less. Soup has been at 27C for over 2 hours. Discard the soup.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in some spray bottles measured >200ppm chlorine.
      • Corrective Action(s): Use 1tbsp unscented house hold bleach in 4L of water for a 100-200ppm solution. Refill any bottles with the incorrect concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink blocked by kitchen equipment.
      • Corrective Action(s): Handsinks are for handwashing only. Do not use for any other purpose and do not obstruct.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Kitchen equipment such as strainers hanging over mop sink.
      • 2) Strainer baskets stored on top of garbage can.
      • Corrective Action(s):
      • 1) Do not hang kitchen utensils over mop sink to dry. When mop water is being disposed of, it may splash onto the kitchen equpiment.
      • 2) No food contact surfaces must be stored on top of the garbage can.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Two large packages of chicken were being defrosted at room temperature.
      • Corrective Action(s): Foods must be defrosted in walk-in cooler overnight or under cold running water.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Green painters tape observed on handle of knife in knife block.
      • 2) Twine and cardstock labels still attached to small pans by cook station.
      • Corrective Action(s):
      • Remove all materials that are not smooth, waterproof and easily washable.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One bottle of quat sanitizer noted by small prep cooler by cookline. All other sanitizer bottles appear to be varying concentrations of chlorine sanitizer.
      • Corrective Action(s): Ensure all bottles are labelled properly. Choose one sanitizer only to prevent accidental mixing. Clearly re-label all SPIRIT II bottles.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one member of staff on-site must have FOODSAFE Level 1 or equivalent. The food handling practices observed within this facility reflect the lack of knowledge.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Several foods stored at room temperature:
      • - garnishes such as green onions and parsley
      • - corn
      • - chopped onions
      • - fish cake
      • Staff claim that it has been taken out less than 2 hours prior. Staff are aware these items are not to be placed at room temperature as they rushed to hide these items at the beginning of the inspection.
      • Corrective Action(s):
      • All potentially hazardous foods must be stored at 4C or colder. Using time as a public health control at ambient temperatures will not be permitted until this facility has had 3 low hazard routine inspections in a row without a temperature violation.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine detected in spray bottle. Other spray bottle and sanitizer container at front measured 200ppm chlorine.
      • Corrective Action(s): Remake bleach solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Unapproved Korean noodle cooler unit is blocking the handsink by the passover.
      • Corrective Action(s): Remove unit from this location.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • Premises has moved or installed equipment around in the kitchen without prior health approval:
      • - addition of cooler for Korean noodles
      • - removal of upright cooler in the back corner for dry storage shelving
      • - sandwich cooler that was supposed to be on the opposite wall of the clean dish rack is now a chest freezer
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • Premises must be restored to latest approved floor plan.
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored on top shelf in walk-in cooler.
      • Corrective Action(s): Eggs and other raw meats must be stored below and away from ready to eat foods and vegetables.
      • Violation Score: 3

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