Skip to content
Loading map…

Sasaya Korean Tofu Hot Pot & Bubble Tea Special Stop Restaurant

7538 Royal Oak Ave, Burnaby · Restaurant

21 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine cavity has mold on the walls
      • Corrective Action(s): Discard all the ice then clean+sanitize the ice machine
      • Should be done at least monthly NOT every 3 months
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer at bar area AGAIN not adequate strength -measured at ~0ppm as per test strips
      • NOTE: continued repeated infractions will require increased enforcement such as ticketing
      • Corrective Action(s): Maintain bleach sanitizer solutions minimum >100ppm as per test strips
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in the kitchen blocked off with foods
      • Corrective Action(s): Do not store anyting in the designated handsinks -it is for handwashing ONLY
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fish defrosting in the handsink at room temperature -surface temperature at 4 deg C
      • Corrective Action(s): Do not defrost at room temperature
      • Defrost food safely:
      • -overnight in the fridge
      • -under cool running water
      • -as part of the cooking process
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A general cleanup is needed :
      • -all fridge doors/handles have noticeable sticky dirty surfaces
      • -exteriors of all rice cookers have sticky unsanitary surfaces
      • -floors/walls/shelves unsanitary surfaces
      • Corrective Action(s): Clean and sanitize all surfaces
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use containers ("togo" containers) are being reused to contain garnish trays, oil
      • Corrective Action(s): Do not reuse single use containers -they cannot be adequately cleaned such as in the dishwasher -use dishwash safe containers only
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw shell eggs being stored at room temperature at cooking line -temperature at 13 deg C. Operator indicates it was placed there from the fridge about an hour ago.
      • Corrective Action(s): Discard the eggs after 2 hours.
      • Do not store potentially hazardous foods at room temperature
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed operator double stacking inserts at hot holder insert table. Cooked corn niblets had an internal temperature of 35 deg C and operator indicates it has been there about an hour.
      • Similar citation was noted in previous inspections as well:
      • June 4, 2024 routine inspection
      • January 8, 2025 routine inspection
      • Correction Order issued -next enforceable step is ticketing/closure
      • Corrective Action(s): DO NOT DOUBLE STACK INSERTS AT HOT HOLDER TABLE.
      • Operator to recook niblets then place in the hot holder
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front sanitizer bleach reservoirs tested at ~0ppm as per test strips
      • Corrective Action(s): Maintain concentrations >100ppm chlorine residual checked regularly with your strips
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Frigidaire 1-door domestic at storage area -the shelves have food debris
      • Corrective Action(s): Clean and sanitize all the shelves in this fridge unit
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door needs a proper door sweep to be installed -there should be no gap under the door -showed operator the types of door sweeps that can be used from various hardware stores
      • Furnace door also needs to be kept closed with a door sweep there as well
      • Corrective Action(s): Install door sweeps on back scren door and furnace door
      • Verify installation (email) by Friday
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mouse droppings observed on and around clean dishware
      • Corrective Action(s): Clean and sanitize ALL dishware
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Major mouse infestation apparent -observed mouse droppings throughout the kitchen, bar area, floors on shelves, counters, amongst the cleaned dishware.
      • Observed a dead mouse in the sticky trap next to the mop sink.
      • Operator is aware of the problem as the dry foods are in rodent proof containers and Spruce Pest Control is coming in monthly but daily cleaning and sanitizing is not being done
      • Last pest control report from early May indicates rodent activity
      • Corrective Action(s): Operator to close the facility to conduct the thorough cleaning of all exteriors of containers, shelves, dishware, floors, cupboards and counters.
      • -continue to maintain all dry foods in rodent proof containers
      • -sanitize surfaces with your bleach sanitizer (>100ppm chlorine residual)
      • -discard the dead mouse
      • Have your pest control conduct an inspection after the cleaning and organizing and the report ready for follow-up inspection
      • Your pest control should be thoroughly looking for any possibly pest entry points to the facility and blocking it off
      • Check EACH MORNING with a high powered flashlight (not phone camera) for new rodent droppings for cleaning
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: See Code 304 for further details
      • Corrective Action(s):
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed inserts double stacked atop the hot holder -the top tray of cooked beef at internal temperature 31 deg C and there over 2 hours as per operator
      • NOTE: this was cited back in the June 4, 2024 routine inspection as well -Correction Order issued -final warning until you will be ticketed
      • Corrective Action(s): Discarded the cooked beef
      • The design of your hot holder is ONE LAYER of inserts to maintaing food temperatures >60 deg C
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer reservoir in the kitchen tested at ~0ppm chlorine as per test strips
      • Operator could not find her chlorine test strips
      • Corrective Action(s): Maintain bleach sanitizer solutions >100ppm
      • Obtain more chlorine test strips for monitoring
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed multiple frozen squid boxes and containers thawing at room temperature.
      • Internal temperature at 1 deg C
      • Corrective Action(s): Do not thaw frozen foods at room temperature!
      • Either thaw overnight in the fridge, under cold running water or as part of the cooking process
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held corn niblets -inserts are double stacked at the hot holder in the kitchen. The insert at the top internal temperature of 41 deg C and has been there over 2 hours as per operator
      • Corrective Action(s): Discarded the corn niblets
      • The hot holder is meant for ONE INSERT LAYER ONLY
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Observed the dishware overly stacked in the washer. Dishware inbetween will not be adequately washed by the spray nozzles.
      • -The shakers/blenders at the bar are only being rinsed throughout the day.
      • Corrective Action(s): -When organizing the ware in the dishwash racks have ONE LAYER only so all parts of the ware top and bottom are adequately washed
      • -In-use utensils (such as the shakers/blenders) must be fully dishwashed at least every 4 hours to adequately sanitize germs and bacteria from the surfaces. The high rinse heat (>82 deg C) effectively sanitizes the ware. Soap and water rinse is inadequate to sanitize ware alone
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some flying insects observed in the kitchen
      • Corrective Action(s): Have mechanical traps such as ceiling sticky tape to better control flies.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation observed on upper shelves in the kitchen
      • Corrective Action(s): Clean and sanitize these hard-to-reach areas at least on a monthly basis
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Some cardboards in use on carts and fridge shelves
      • Corrective Action(s): Discard the cardboard shelf liners
      • Cardboards (any paper product) is not a cleanable material and will get moldy if stored for extended periods in the fridge -
  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic combo fridge/freezer STILL not at adequate temperature at or below 4 deg C -no potentially hazardous foods stored there. Operator indicates it will need to be repaired
      • Corrective Action(s): Ensure not to store any potentially hazardous foods in there until the fridge is capable of maintaining foods at or below 4 deg C -use your at food thermometer as an accurate indicator of this
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Kimchi being processed directly in "milk crates" -these crates are not easily cleanable nor food grade due to the numerous holes and edges
      • Corrective Action(s): Discarded the kimchi
      • Use your washable containers only for food processing foods directly
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A number of potentially hazardous foods improperly cooled and stored:
      • -Kimchi soup pot at room temperature -internal temperature at 35 deg C and been there since this morning (>2 hours)
      • -Stewed eggs at room temperature improperly cooled in a container at 39 deg C since this morning (>2 hours)
      • -Mushrooms in domestic combo fridge too warm -at 14 deg C
      • Corrective Action(s): Discarded the kimchi soup, eggs, and mushrooms
      • Keep foods hot >60 deg C or cold <4 deg C
      • Cool foods properly:
      • Step 1: 60deg C to 20 deg C within 2 hours using ice baths (soups) or the wide-shallow baking pans at the speed racks (eggs):
      • Step 2: 20 deg C to 4 deg C within 4 hours place the food in the fridge
      • -Repair the combo fridge to maintain foods at or below 4 deg C
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Drain racks above the dishwasher and wash sinks are sticky with food residue.
      • Corrective Action(s): Clean and sanitize the drain racks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic combo fridge in the back too warm -internal mushroom temperature at 14 deg C
      • Corrective Action(s): Discarded the mushrooms.
      • Remove all whole fruits and vegetable foods into a properly functionning fridge keeping foods <4 deg C
      • Repair/replace the fridge unit to maintain foods at or below 4 deg C -do not place potentially hazardous foods there until repaired
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Fabric/sheet used to hold together door of chest freezer. Material is not cleanable or suitable for use in food premises.
      • Note: Temperature of unit was at required temperature.
      • Corrective Action(s): - Remove fabric/sheet. Have chest freezer door properly repaired/replaced. To be corrected: 22-Feb-2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Leak present under ice machine in front service area.
      • Corrective Action(s): - Have leak repaired. Clean and sanitize floor. To be corrected by: 15-Feb-2022
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Mold/mildew noted on interior of ice machine
      • Corrective Action(s): - Discard ice currently in machine. Clean and sanitize interior of ice machine. Ensure this is completed regularly as part of your cleaning schedule. Completed at time of the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Newspaper noted lining lower shelf of prep table
      • - Grease residue on exterior of coolers in back kitchen area
      • - Dirt/grime noted on hard to reach areas of the floor ie. around equipment legs and edges of floor (near back door)
      • Corrective Action(s): - Remove newspaper from shelf. Washable trays may be used in its place.
      • - Clean exterior of cooler to remove grease residue. Ensure these surfaces are cleaned regularly and handles of coolers sanitized.
      • - Clean/scrub floor to remove dirt/grime.
      • To be completed by: 18-Aug-2022
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Shelving and storage areas appear cluttered with some items (personal items or items no longer in use) which do not appear to be for the operation of the food premises.
      • Corrective Action(s): - Re-organize shelving and storage areas and remove any items which are not required for the operation of the food premises. To be completed by: 11-Sept-2022.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Minimal amount of mouse droppings noted on lower shelving in storage area in kitchen and on floor adjacent to ice machine in drink service area.
      • Corrective Action(s): - Clean up droppings from areas noted above and disinfect areas with bleach solution.
      • [Completed at time of the inspection]
      • - Monitor areas for any further activity; cleaning up any droppings if present. If activity persists, retain services of a qualified pest control technician to address rodent issues.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • Dishwasher is broken. Staff stated that it had been broken for approximately a month. Staff have been washing and sanitizing their utensils using their two compartment sink:
      • - one compartment wash
      • - one compartment rinse
      • - separate bucket of 200ppm bleach water for sanitizing
      • Corrective Action(s):
      • Repair dishwasher. Current method is only adequate for smaller items (cups and bowls) but larger items cannot be adequately sanitized in a small container.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has been broken for approximately a month.
      • Corrective Action(s): Repair or replace dishwasher.
      • Violation Score: 15
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in kitchen measured 0ppm chlorine.
      • Corrective Action(s): A sanitizer solution of at least 100ppm chlorine must be available at all times. 100ppm chlorine sanitizer solution was made at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored above ready to eat foods; raw chicken stored next to vegetables.
      • Corrective Action(s): Re-arrange foods in cooler so that raw foods are stored below and away from ready to eat foods.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Bowl of potatoes were sprouted and/or rotting
      • Corrective Action(s): Potatoes discarded at the time of inspection. Sprouted potatoes may carry the risk of solanine poisoning.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) Maytag fridge measured 11C at the time of inspection
      • 2) Plastic knob for handwashing station in back kitchen area has not been repaired.
      • Corrective Action(s):
      • 1) Only whole vegetables stored within this cooler. Operator turned down cooler at the time of inspection. Must be repaired within 1 week.
      • 2) Repair/replace plastic knob.
      • Violation Score: 9
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit - right insert of meat stored in covered insert in yet a larger insert. Meat noted at 52 C.
      • Corrective Action(s): Ensure all potentially hazardous foods (PHFs) are hot held at or above 60 C. Do not double insert meat or any other PHFs preventing hot holding above 60 C. Remove additional insert and hot hold meat properly.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on counter, no sanitizer solution available at time of inspection.
      • Corrective Action(s): Ensure all wiping cloths are stored in 100 ppm chlorine sanitizer solution when not in use. Do not leave wiping cloths on counter. Replenish sanitizer solution every 4 hours or when solution become dirty/cloudy to maintain 100 ppm chlorine.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Cold knob at back handwash sink broken - knob loose. Cold water still available at sink.
      • 2. Cracked mechanical garlic slicer - clear plastic cover has 2 inch crack
      • Corrective Action(s): Ensure all equipment in premises is in good working condition.
      • 1. Repair/replace broken cold knob on handsink. All handsinks must have hot & cold water available and accessed with ease by food handler to allow for proper handwashing.
      • Correction date: 1 week
      • 2. Damaged equipment can lead to small broken pieces of material in food causing a physical hazard to customers. Ensure all equipment is in good working condition to avoid possible risks to customers. Replace slicer cover.
      • Correction date: 1 week
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of eggs stored at room temp noted at 22 C.
      • Corrective Action(s): Ensure all potentially hazardous foods (eggs) are stored at or below 4 C at all times. Eggs were moved to cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Half insert of meat placed inside full insert in hot holding unit, noted 52 C.
      • Corrective Action(s): Ensure all potentially hazardous foods (meats) are stored at or above 60 C. Do not double stack inserts as it doesn't function properly.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution prepared at time of inspection, wiping cloths noted on counter.
      • Corrective Action(s): Ensure all wiping cloths are stored in 100 ppm chlorine sanitizer solution. Sanitizer solution must be always prepared and available during operation.
      • Violation Score: 5