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Sanjo Sushi

546 6th St, New Westminster · Restaurant

8 inspections

  1. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Staff are preparing food (sous vide set up) in the storage closet. This is not an approved space for food prep.
      • Corrective Action(s): Remove the set up and move into the kitchen where you have access to handwashing.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed under the stainless steel rack in the storage closet immediately to the right of the door.
      • Corrective Action(s): Remove droppings. Clean the floors in these areas with a strong bleach solution.
      • Date to be corrected by: today
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One bag of sugar in the storage room was open with contents exposed.
      • Corrective Action(s): Close the bag. Reseal all opened bags of dry goods if unable to transfer to a pest proof bin.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Next to the 2 door prep cooler closest to the front of the kitchen.
      • > In the dry storage room - under the shelves, behind the door
      • Corrective Action(s): Remove droppings. Clean and sanitize these areas with a strong bleach solution. Continue to monitor for activity such as chewed insulation.
      • Date to be corrected by: December 9, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required on top of the 2 door prep cooler (space between the cooler and the counter) and under the coolers/freezers outside of the kitchen.
      • Corrective Action(s): Remove food debris. Ensure to clean all hard to reach areas at least once a week.
      • Date to be corrected by: December 9, 2025
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Shelving rack between the wall and the stove in the kitchen has aluminum foil lining each shelf. The foil is ripped and covered in grease.
      • Corrective Action(s): Remove the foil. Do not line shelves with aluminum as a replacement to cleaning.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items stored in the sushi display cooler were probed and ranged between 4.8C and 5.4C.
      • Corrective Action(s): Operator moved all stored foods into the working prep cool below. Do not store any potentially hazardous foods in the sushi display cooler until the ambient temperature can maintain 4C or colder at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > All undercounter space in the kitchen
      • > The bottom shelf of all shelving spaces
      • > Behind the standup cooler across from the kitchen
      • > In the storage room, around the hot water tank and under shelving
      • Corrective Action(s): Remove droppings, clean and sanitize the premises as per your sanitation plan.
      • Ensure all food debris and moisture are removed at the end of the day. Keep all dry goods pest proof and food stored at least 15cm above the floor.
      • Please have pest control visit before the scheduled follow-up and accompany the technician throughout the service.
      • Date to be corrected by: May 8, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi display cooler had an ambient temperature of 5.2C.
      • Corrective Action(s): Service this cooler ASAP so that it can maintain 4C or colder at all times.
      • Date to be corrected by: May 8, 2025
      • Violation Score: 3
  5. 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): Hot holding unit was being used to reheat a container of plain rice.
      • Corrective Action(s): Do not continue this practice. All potentially hazardous foods must be adequately reheated to 74C BEFORE storing in a hot holding unit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 inserts of tempura measured 33C at the time of hot holding. There was lag time in between the frying of tempura and placing it into hot holding.
      • Corrective Action(s): Staff refried both inserts of tempura before putting them back into hot holding. Ensure there is no lag time in between to maintain the temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of QUATS solution measured 0ppm.
      • Corrective Action(s): Operator refilled solution to measure 200ppm QUATS. Ensure to let the solution run for approx. 5 seconds to allow proper dilution before collecting for use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice paddles and tongs were stored in ambient temperature water.
      • Corrective Action(s): Do not continue this practice. In-use utensils must be protected from contamination by storing them DRY, on ice, or hot (60C or above).
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required at the cook line - under prep coolers and tables, especially under the deep fryer.
      • Corrective Action(s): Facility is normally deep cleaned once a week on Monday evenings. Clean and sanitize as per your sanitation plan.
      • Date to be corrected by: December 12, 2024
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Service utensils including tongs, rice paddles, spatulas, and frying rings were being stored in room temperature water.
      • Corrective Action(s): All of the noted utensils were taken to the dishwashing sinks at the time of inspections. Service utensils that are to be continuously used throughout the day must be replaced every 2 hours, stored in ice (at 4C or less) or kept in hot water (60C or above) to prevent the growth of pathogens.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats dispenser was malfunctioning. 50 ppm QUATS was measured using the inspector's test strips, while the operator's test strips detected 0 ppm QUATS.
      • Corrective Action(s): Operator made 100 ppm chlorine residual solution using household bleach at the time of inspection. Wipe down all counters with the bleach sanitizer. Have the QUATS dispenser repaired and check the concentration of the sanitizer prior to use.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two packages of dried seaweed had rodent chew marks on them.
      • Corrective Action(s): Discarded.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found on the floor in the kitchen and on the lower food storage shelves. Pest control is coming on site regularly, the last report was from November 27, 2022.
      • Corrective Action(s): The following action is required:
      • -Ensure that all foods are stored in pest proof containers with tight lids.
      • - Clean all mouse droppings with a bleach solution.
      • -Check for and seal entry points with steel wool.
      • -Continue to have pest control come on site regularly.
      • Follow up inspection within two weeks.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions