Skip to content
Loading map…

Sushi California

A - 501 North Rd, Coquitlam · Restaurant

20 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: hand sinks had items in it
      • Corrective Action(s): ensure no items are stored or kept in hand sink. hand sinks are strictly meant for hand washing.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): pre cooked chicken kept at room temperature for more than 2 hours.
      • Corrective Action(s): place chicken in a cooler and use as needed.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry food stored in staff washroom
      • Corrective Action(s): remove food from staff washroom
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish roe kept on room temperature. Operator reports it has been out for longer then 2 hours and the fish roe measures 12.2C
      • Corrections: Cold potentially hazard food must be kept under 4C. Operator discarded all fish roe. Cold potentially hazardous food can be kept in warm temperature for less htan 2 h and must be used up in the next tow hours if left in room temperature.
      • Date to be corrected by:Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempera prawns kept in room temperature. Temperature measures 56C.
      • Corrections: Operator discarded the prawns. Hot potentially hazardous food must be kept above 60C.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No rag towels at the time of inspection to indicate that staff has been sanitizing surfaces.
      • Correction: Sanitize food contact surfaces as needed
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Utensils kept in dirty water bath.
      • Correction: Staff changed water bath for clean water. Water baths should be exchanged frequently to ensure no pathogen growth.
      • Date to be corrected by: Corrected during inspection
      • 2) Wet rice kept beside running dishwasher, fluid from dishwasher seen splashing into wet rice bucket.
      • Correction: Staff discarded rice. Potentially hazardous food should be protected from chemicals.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rotten avocado observed under sink beside washroom
      • Correction: Clean entire kitchen floor area. Sanitary conditions are required, to avoid attracting pests.
      • Date to be corrected: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice ball maker missing lid to protect rice intake from contamination.
      • Correction: Fix equiptment
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers missing in both prep coolers, 4 chest freezers and one stand up cooler.
      • Correction: Add thermometers to all the mentioned cooling units.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts of potentially hazardous foods kept on ice in the back prep area, but the ice is only contacting the bottom of the inserts.
      • Corrective Action(s): Use ice water to ensure the whole insert is kept cold.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Equipment was stored in the basin of the hand washing station at the sushi prep area.
      • Corrective Action(s): Remove all noted equipment. Keep hand washing stations clear of obstructions at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid of the chest freezer near ice machine is heavily damaged.
      • Corrective Action(s): Replace the lid.
      • Violation Score: 3
  14. 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): A pot of tonkotou sauce was being regeated inside the hot holding unit. the temperaure of tonkotou sauce is 24.9C at time of inspection. Operator said tonkotsu sauce was made 2.5 hours ago.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure the tonkotsu sauce is reheated to a temperature of 74C before placing tonkotou sauce in a hot holding unit
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Several spray bottles containing bleach solution were found to have a concentration of chlorine that is greater than 200ppm or less than 100ppm
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure the concentration of chlorine in the bleach solution is between 100-200ppm. Use chlorine test strips to verify the concentration of the bleach solution.
      • 2) Several wiping cloths are found lying on the counter at the sushi prep station.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Store all wiping cloths, when not in use, in a container containing bleach solution.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Soap is not present at the handsink by the sushi prep station.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure liquid soap is present at the handsink at the sushi prep station at the time of inspection.
      • 2) Bowls were placed inside the handsink at the sushi prep station at the time of inspection
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Do not place any objects inside the handsink. This practice discourage frequent handwashing practices
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Several employees were observed washing their hands with gloves on
      • Date to be corrected by: Immediately
      • Corrective Action: Remove gloves prior to washing hands and changing gloves
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) A container of uncooked rice was found uncovered in the dry storage room. The container was cracked
      • Date to be corrected by: Today
      • Corrective Action: Transfer the uncooked rice to another food grade container that is free from cracks.
      • 2) A container containing butter was found to contain black specks. Operator did not know what these black specks were.
      • Date to be corrected by: Today
      • Corrective Action: Use a tight fitting lid to protect food from contamination. The container containing butter was voluntarily discarded
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Two plastic strainers were found to be chipped
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: the plastic strainers were voluntarily discarded
      • 2) The door of the chest freezers located beside the hot water tank and the dry storage room is observed to have holes.
      • Date to be corrected by: April 22/2019
      • Corrective Action: Replace the doors of the chest freezers. Ensure the freezers are non porous, smooth, and easy to clean.
      • Corrective Action(s):
      • Violation Score:
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of filth in the interior of ice machine.
      • Corrective Action(s): Empty the ice machine, clean and sanitize.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plastic doors for coolers where prepared fish products are stored have cracks, which may impede with maintaining temperatures below 4C.
      • Corrective Action(s): Replace these plastic doors.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small amounts of potentially hazardous foods were approximately 8C at the time of inspection. Staff stated that they had been put out on the counter half an hour ago and revealed ice packs beneath the plasticware.
      • Corrective Action(s): Use a mixture of ice water instead of ice packs to better keep the temperature at 4C or below. Staff switched out ice packs to ice water at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink by the sushi front line had equipment within the basin.
      • Corrective Action(s): Remove all equipment from the handsink as this is meant to be used a handsink only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Seaweed container placed close to the "handsink"
      • Corrective Action(s): Do not place food clsoe to the handsink as splashing may occur during handwashing and contaminate the food. Seaweed moved at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention (behind/between/beneath equipment). Spilled dry rice in the dry storage area.
      • Corrective Action(s): Clean and sanitize the kitchen area.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Tape used to repair equipment throughout the kitchen, including the lid of a chest freezer and within the ice machine.
      • 2) Knives stored between equipment.
      • Corrective Action(s):
      • 1) Remove all tape as this accumulates food debris and allows bacteria to grow. Use only materials that are smooth, clean and easily washable.
      • 2) Do not store knives between equipment as this is not easily cleanable. Purchase a magnetic strip and mount it to the wall.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Artificial crab meat being stored in large stainless steel insert at room temperature. Temperature of product was 14C. Staff were unsure how long product has been at this temperature.
      • Corrective Action(s): Product was discarded by staff at the time of the inspection. Potentially hazardous foods (cold items) must be kept at 4C or colder. During lunch rush only keep very small quantities in this manner that will be used up rapidly. Discard if any is remaining.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Staff reported sanitizer is only used with wiping rags at the end of the night.
      • -Numerous soiled wiping rags noted on sushi prep areas cutting boards and in back prep areas. Buckets of sanitizer (200ppm chlorine) present; however, no sanitizer detected on in use wiping rags.
      • Corrective Action(s): -Food contact surfaces (eg. cutting boards) must be cleaned and sanitized a minimum of every 4 hours.
      • -Store wiping cloths in sanitizer solution and not on food contact surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Large amount of dust accumulation noted on ceiling above grill/fryer area.
      • -Food splatter noted on walls under paper towel dispenser by kitchen handsink, behind prep table in kitchen, behind cooler at entrance to kitchen
      • -Build up noted on wall/floor junction behind equipment and under side of shelves in prep area
      • Corrective Action(s): -Have ceiling cleaned to remove dust accumulation
      • -Thoroughly clean walls to remove food splatter and floor/wall junction to remove build up. Walls must be maintained in a condition that is smooth, impervious and washable. Repair/re-paint any areas that are worn or have drywall exposed.
      • -Ensure sanitation procedures address frequency and detail of cleaning needed to ensure premises is maintained in a sanitary condition. Correction date: Nov. 1/17
      • Violation Score: 9
  20. Routine Inspection

    0 infractions