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Sushi Ami

115 - 20151 Fraser Hwy, Langley · Restaurant

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer spray bottle to measure between 100-200ppm prepared to sanitize food contact surfaces at the front of house.
      • Corrective Action(s): Prepare chlorine sanitize for the front of house area to measure between 100-200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed sushi handwashing sink to be obstructed with mulitple bowls.
      • Corrective Action(s): Ensure all handwashing sinks are unobstructed at all times to faciliate proper hand hygiene.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed expose wood shelving in the dry storage area used to house bags of rice/flour.
      • Corrective Action(s): Seal aformentioned item to ensure surface is of non-porous, non-toxic, and easily cleanable. Email picture to inspector once recitifed. Corrected by: March 6, 2025.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Several hand sinks were blocked with utensils or dishware.
      • Corrective Action(s): Ensure hand sinks are free and available for hand washing. Sinks were emptied of utensils and dishware during inspection.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed one staff washing hands with disposable gloves on.
      • Corrective Action(s): Discard disposable gloves before hand washing. Put on new gloves afterwards.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mats for the shelving rack next to the dishwashing area are not maintained in a sanitary condition.
      • Corrective Action(s): Clean these mats. Replace ones that are too worn to be clean. Correct by: Mar 27, 2023
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden knife block in use and contains food debris stuck to it.
      • Corrective Action(s): Discontinue use of this knife block. Store knives on magnetic strip instead as knife blocks are difficult to clean. Correct by: Mar 27, 2023
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed wasabi cups stored underneath soap dispenser. Hand sink at the sushi counter - too close to prep tables. Do not store any utensils/dishes or wasabi containers etc. near the soap dispenser.
      • Corrective Action(s): Move wasabi containers and use the handsink located fathest away from prep table.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noticed raw egg cartons and beef stored above fruit and other ready-to-eat food items.
      • Corrective Action(s): Raw meats, eggs, poultry must be stored on the bottom shelf to prevent cross-contamination.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap in dispenser in handwashing sink at the back was not available. Informed the operator to maintain handwashing sink with liquid soap, paper towel and hot and cold running water at all times during the store operation.
      • Corrective Action(s): Operator refilled the dispenser with liquid soap at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Knife sharpener was stored underneath handwashing station.
      • 2. Box of radish was found to be stored ont he floor in dry storage area.
      • Corrective Action(s): 1. Do not store any foods/equipment used to prepare foods on the floor to protect them from contamination. Date to be corrected by: Immediately
      • 2. Store all foods at least 6" above the ground to protect them from contamination. Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dusty ceiling near kimchi cooler, grease accumulation under cooking equipment and on ventilation canopy.
      • Corrective Action(s): Clean and maintain this area as per sanitation plan. Ensure to do a deep clean of the facility on a weekly basis. Date to be corrected by: 2021/05/22
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer in the buckets were unlabelled.
      • Corrective Action(s): Ensure to label all chemical buckets and bottles. Date to be corrected by: Immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Unused utensils/equipment were being stored on-site.
      • Corrective Action(s): Remove unused utensils/equipment from the facility. Date to be corrected by: Immediately
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Sanitizer solution in a few pails was too strong and bleached out the test strips.
      • - Raw shrimp stored above vegetables in one cooler, and raw chicken stored too close to ready-to-eat crab meat in another cooler.
      • Corrective Action(s): - Ensure to mix only 1 tsp of bleach per litre of water for proper concentrations.
      • - Ensure to store all raw fish and meats below and away from ready-to-eat items.
      • Correct by: Immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Top of dishwasher requires cleaning and sanitizing.
      • - Door seals of a few upright coolers and freezers require cleaning and sanitizing.
      • Corrective Action(s): Correct by: Today
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning required inside coolers/freezers, and undercounter storage areas at sushi bar.
      • - Ventilation canopy filters require cleaning; significant amount of grease build-up noted.
      • Corrective Action(s): - Ensure insides of coolers/freezers/storage areas, as well as ventilation canopy filters are cleaned at least once a week.
      • Correct by: 1 week
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu for miso soup was left out at room temperature; measured at 12C.
      • Corrective Action(s): Returned to cooler at time of inspection. Do not store tofu out at room temperature, as it is a potentially hazardous food.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knives were stored in the space between a prep table and prep cooler.
      • 2) No food-contact surface sanitizer was available at the sushi bar.
      • Corrective Action(s): 1) Store all knives in proper knife racks/knife holders. The space between tables/counters/equipment cannot be easiliy cleaned and sanitized and can contaminate the knives.
      • Knives were washed and sanitized at time of inspection.
      • 2) Ensure each food prep area is supplied with food-contact surface sanitzer during all hours of operation. Mix 1 oz of bleach with 1 gallon of water for proper concentrations, and change this solution every 4 hours at a minimum. Sanitizer solution was prepared for the sushi bar at time of inspection; 100 ppm chlorine (bleach) detected.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions