Sango Japanese Restaurant
350 - 19800 Lougheed Hwy, Pitt Meadows · Restaurant
9 inspections
- Follow-Up Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Found cardboard on shelves under blue crates with yams.
- Corrective Action(s): Remove all cardboard from shelving units as it is not easily cleanable and can harbor pests such as cockroaches.
- CORRECT: today
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Found spring rolls and tofu sitting at room temperature. Spring rolls were 14.7 C, Tofu was 6.7 C
- Corrective Action(s): Discard Spring rolls, and place Tofu into working cooler to reduce temperature to 4 C.
- Must keep potentially hazardous foods below 4 C at all times.
- If thawing, do so in the fridge to prevent temperatures rising too much and allowing bacterial growth.
- CORRECT: today
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed staff handling cell phone with gloves, touched uniform then handled food
- Corrective Action(s): Remind all staff of proper hand washing techniques. Gloves are to be removed after touching items that may contaminate hands (i.e cell phone, uniform.) Hands are to be washed with soap and warm water, dried with paper towel before putting on new gloves.
- NOTE: if staff are worried about the deep fryer, purchase temperature resistant rubber gloves or use utensils.
- CORRECT: today
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Heavy food and grease build up noted under and behind shelving and equipment, especially around the cooking area, including on shelves under grill.
- Corrective Action(s): A deep thorough cleaning is required through out the premises, especially under equipment along the cooking line.
- Move shelving up so it is 6 in/15 cm off of the floor to assist with cleaning.
- CORRECT: 1 week
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Found cardboard lining food storage containers, and shelves. Paper towel lining under the cooking area.
- Corrective Action(s): Remove all cardboard and paper products from lining food containers, and shelves. These products do not wash easily, can harbor pests such as cockroaches, and can be a fire hazard.
- CORRECT : today
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Found food being store inside plastic containers, inside double stacked metal inserts, temperatures were 9C
- Corrective Action(s): Place food directly into insert, if need to raise up, use ice in larger metal insert then place smaller insert with food inside so food is kept at 4 C or colder
- CORRECT: immediately
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observerd staff drop stuff on the floor, pick the item up with gloved hands, placed it in the garbage then returned to rolling sushi, and other staff washed gloves after touching dirty dishes then went to prepare food.
- Corrective Action(s): Remind all staff of proper glove use and when to wash hands. I.e after touching the floor, garbage, face, money, etc and before putting on new gloves. Do not wash hands with gloves on. If gloves get soiled change golves.
- Sushi was discarded
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some cleaning in the cooking area has been, lots of grease build up still noted about 6" /15 under equipment to the back wall.
- Corrective Action(s): A deep and thorough clean is required to remove all the built up grease under all equipment right to the back wall.
- CORRECT: 2 weeks
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Found cooked prawns marinating at room temperature,
- 2. crab was 8C in a double insert higher then cooler,
- 3. Food store in plastic containers inside top inserts were 8 C
- Corrective Action(s): 1. Must marinate cooked prawns in a cooler to prevent bacterial growth.
- 2. Must ensure food is kept below 4 C at all times
- 3. store food inside metal containers either directly in the top portion of the cool or in a larger container with ice. Ice must be high enough to fully submerge food.
- CORRECT: today
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Found tempura sitting under heat lamp at 38 to 40 C for less then 1 hour
- Corrective Action(s): 1. Use heat lamp only for storing when busy and food is moving quickly
- 2. Between busy periods keep tempura in the cooler.
- CORRECT: immediately
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Hand sink in the kitchen did not have liquid soap at time of inspection
- Corrective Action(s): Ensure all hand wash stations have liquid soap, and paper towel at all times.
- CORRECT: immediately
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Large hole in the floor in the back room with the water tank that could allow the entrance of pests
- Corrective Action(s): Properly secure the hole in the back area to prevent any pests from entering.
- CORRECT 1 month
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Heavy build up of grease noted under, between and around cooking area especially the deep friers
- Corrective Action(s): A thorough and deep clean is required in the cooking area to remove all food and grease build up.
- CORRECT: today
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Found heavily soiled cardboard lining shelves in the cooking area.
- Corrective Action(s): Remove all cardboard lining shelves to prevent fires, and to assist in cleaning.
- CORRECT: today
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Found potentially hazardous foods sitting at room temperature (prawns, spring rolls) by the deep fryer.
- 2. Found potentially hazardous foods sitting at 8 C in the sushi prep area in plastic containers.
- Corrective Action(s): 1. Store foods for the fryer in the prep cooler until it is being deep fried or store on ice for busy periods. Do not leave out at room temperature.
- 2. Use small metal inserts in the sushi prep cooler to keep foods cold. Do not use plastic containers inside the inserts as the temperature is not conducted properly.
- CORRECT: today
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Found spray bottle in the back to have 0 ppm chlorine
- Corrective Action(s): Ensure spray bottles have 200 ppm chlorine. 1/2 tsp chlorine bleach to 1 litre water
- CORRECT: today
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Staff noted to be reusing gloves.
- Corrective Action(s): Remind staff the gloves are one time use. Discard when removed, wash hands before putting on a new pair.
- CORRECT: today
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Found a crate and box of produce sitting on the floor by the back door.
- Corrective Action(s): Ensure all food is stored 6"/15 cm off of the floor.
- CORRECT: today
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease, food and dust are building up on the ceiling, walls and under cooking equipment in the kitchen.
- Corrective Action(s): A deep and thorough cleaning is required through out the premises, especially around the cooking area in the kitchen. Ensure to clean the ceiling, floors (all the way to the back wall), walls and shelving.
- CORRECT: 1 Week
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Raw tofu in 2 containers observed stored at room temperature measured at 8-9'C. Staff placed both containers in the cooler during inspection.
- Corrective Action(s): Do not store any potentially hazardous foods at room temperature. All cooked and raw potentially hazardous foods must be stored at or below 4'C at all times to prevent growth of bacteria and/or toxin production.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cooked meat and cooked prawn tempura observed stored at room temperature. Both items measured at internal temperature of 35'C. Staff stated that items were cooked 1 hour ago. Staff stated that items are intended for re-heating per order.
- Corrective Action(s): DO NOT store any cooked food items at room temperature. All cooked food items must be stored in a hot-holding unit (at or above 60'C) or in the cooler (at or below 4'C) to be re-heated to 74'C per order. Hot foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (max = 6 hours). Any foods which are not cooled adequately, must be discarded.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation:
- 1. Ice machine observed in unsanitary condition with pink/black mold/mildew-like film on the inside. Staff turned off the ice machine and discarded the ice during inspection.
- 2. Rice scoops observed stored in a container of room temperature water. Staff replaced the rice scoops during inspection.
- Corrective Action(s):
- 1. Clean and sanitize the ice machine to remove mold/mildew-like film as per manufacturer instructions. Ensure to facilitate timely cleaning and sanitizing of the ice machine to prevent contamiantion of ice.
- To be corrected by: Dec 3, 2024
- 2. Do not store rice scoops in room temperature water. Store rice scoops in ice water bath and change rice scoops every 4 hours to prevent contamination of food.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Box of produce observed stored directly on the floor in the back storage area next to the stand-up glass cooler.
- Corrective Action(s): Do not store any boxes of food directly on the floor. All food must be stored at least 6 inches off the floor to prevent contamination of food, breeding of pests and to facilitate cleaning of the facility.
- 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: In operator's absense, no staff on site has valid FOODSAFE Level 1 or equivalent training during inspection.
- Corrective Action(s): In operator's absense, at least one staff member must have valid FOODSAFE Level 1 or equivalent training on site at all times. Have at least one staff member apply for FOODSAFE Level 1 training by the end of the day today. Submit proof of application to the health inspector for verification. Staff member must receive certificate within 1 month.
- To be corrected by: immediately
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]