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Sushi Boss

103 - 3033 Robson Dr, Coquitlam · Restaurant

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available at the time of the inspection. REPEAT VIOLATION. 200ppm chlorine was prepared in the 3 compartment sink at this time. Operator was advised to have all food prep surfaces sanitized using this solution at this time.
      • Corrective Action(s): Ensure to have 200ppm chlorine solution prepared (1/2 tsp of bleach per 1L of water) either in a labelled spray bottle or bucket to hold wiping cloths. All food prep surfaces MUST be sanitized using this solution before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Sanitizer solution must be available AT ALL TIMES during operation. As per progressive enforcement, failure to comply in future inspections WILL result in issuance of violation ticket(s).
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of the facility requires improvement.
      • Corrective Action(s): Ensure to have floors underneath and in between kitchen equipment cleaned on a more regular basis. Ensure to have cardboards removed from floors.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available for food prep surfaces. 200ppm chlorine solution was prepared by the operator at this time.
      • Corrective Action(s): Ensure to have 200ppm chlorine available for use at all times while in operation. All food prep surfaces must be sanitized using the solution prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Have the solution in a bucket to hold wiping cloths or a labelled spray bottle as discussed at this time.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): display cooler at approx 9C
      • Corrective Action(s): high hazardous food voluntarily disposed and all other items moved to a different cooler. display Cooler must be able to keep food at 4 C or colder.
      • Violation Score: 15