Sushi California (Coquitlam)
1111 Ponderosa St, Coquitlam · Restaurant
9 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: -Low temperature chlorine dishwasher had no detectable level of chlorine at the time of inspection. Machine was primed using the sanitizer prime button for several minutes but no sanitizer came out, despite the sanitizer bucket having adequate sanitizer volume and strength. Attempted to switch the sanitizer line to the rinse agent line, and that also did not work. Sanitizer pump could be non-functional. Operator did not have test strips to check the chlorine level.
- Corrective Action(s): -Contact a dishwasher repair company for servicing of the dishwasher immediately. The dishwasher must be repaired by January 9th at 2pm to remain open for the weekend while using dishware. As a temporary dishwashing method, you are required to immediately begin the following process: Wash the dishes in the dishwasher as usual. Remove the rack with the dishes in it, and submerge it in a warm bleach solution of 100ppm (check with the test strips I have provided) for 30 seconds. It will likely be around 1 capful of bleach per half your sink full of water. You will need to ensure that the water volume is able to completely cover all dishes. Once they have been in the bleach solution for 30 seconds or longer, remove them and allow them to air dry similar to dishes from your dishwasher. Change the sanitizer water every 2 hours minimum. Try to minimize dish usage where possible by substituting reusable dishware/cutlery for single use items temporarily. Obtain chlorine test strips to allow for DAILY checking of the dishwasher at minimum. It's best to test twice per day if possible, but minimum of once per day is required. Re-inspection will occur on Friday January 9th.
- Violation Score: 25
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Soap dispenser was broken at hand washing sink in the kitchen
- Corrective Action(s): -Replace it with a working soap dispenser- ensure all soap dispensers are stocked and working at all time
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Noted staff wearing black nitrate gloves - not changing and rinsing under water or wiping on cloth
- Corrective Action(s): - Gloves must be discarded wash hands and put a new pair of gloves
- Violation ticket will be issued for failure to comply
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: - Noted raw fish and sea foods are stored beside and above ready to eat products ( tofu- smoked fish, sauces, cooked foods)
- -Noted food products in buckets and boxes directly stored on floor in walk in cooler and freezer
- Corrective Action(s): - Ensure all raw meat/fish/seafoods are stored in lower shelf away from ready to eat products
- - Store all food products ( even in buckets or boxes) on shelf off of the floor
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: - Poor cleaning and accumulation of dirt noted under/behind equipment, sinks and shelving unit
- -Dirty curtain noted between front and kitchen and sushi bar area
- Corrective Action(s): -Deep clean the facility
- -Remove curtains - you may install doors
- Violation Score: 9
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Large bowl used to prepare sushi rice does not fit in the dishwasher and does not fit in the sink basin.
- Corrective Action(s): Do not use large bowls to prepare sushi rice, use smaller bowls that fit in dishwashing equipment so that they can be properly washed and sanitized. Date to be corrected by: Immediately
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwashing stations in the sushi prep area was being used to wash missing bowls.
- Corrective Action(s): Do not wash equipment in Handwashing stations as they are designated for hand washing; use the adjacent prep sink for non-handwashing purposes.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Staff observed not changing gloves between different tasks.
- Corrective Action(s): Use disposable plastic gloves for easier renewal and wash hand at a greater frequency. Date to be corrected by: Immediately
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Noted raw fish stored above sauces in walk in cooler
- Corrective Action(s): Store ready fish, meat in lower shelf away from ready to eat products
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: Noted staff not changing gloves -washing gloves instead of changing it??
- Corrective Action(s): -Food handler to wash hands and change gloves as gloves at any possibility of contamination- changing jobs, moving around, touching garbage , switching from raw foods to cooked etc
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Noted tempura along with other fried foods at room temp- repeated violation
- Corrective Action(s): Discard temp abused foods
- - Keep cooked foods either hot >60 oC or cold <4 oc
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Noted staff with gloves touching everything, and washing gloves once get dirty??
- Corrective Action(s): -Staff to be fully trained re: personal hygiene, change gloves frequently - wash hands and put a new pair of gloves any time gloves get contaminated or any change of duties
- Violation ticket will be on hold this time.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer detected ( 2 runs).
- Corrective Action(s): Repair the machine to provide adequate sanitizer at rinse cycle.Sanitizer bucket was full but nothing dispensing??
- In the meantime, wash dishware using the dishwasher, sanitize all dishware by soaking in bleach solution >100 ppm for 2 minutes and then air dry in dish racks.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: -Raw meat, fish, sea foods are stored above vegetable and cooked foods in walk in cooler and small coolers.
- -Some foods noted without cover in cooler and freezers
- -Opened canned of foods notes in cooler with saran wrap covering it ??
- Corrective Action(s): - Raw meat, fish ... to be stored in lower shelf and away from cooked and ready to eat in all coolers.
- -All foods must be fully covered in coolers and freezers.
- - Discard the opened can, after opening any canned foods transfer the rest in a food grade container with lid.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Poor cleaning noted in some small coolers ( inside) around and under cooking equipment. Curtains separating the sushi bar from kitchen is quite dirty.
- Corrective Action(s): - Clean the facility, remove or clean the curtains.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Scallops found sitting at room temp. Operator indicated they had been thawed and is going to chop them up during slow time.
- Corrective actions: Ensure potentially hazardous foods are stored @ less than or equal to 4 degrees Celsius at all times to prevent microbial growths. When preparing for chopping, store the portions on ice to maintain temperature, and then immediately transfer the chopped portion in to coolers. Operator stored the scallops into cooler during time of inspection.
- Corrective Action(s):
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. Bleach bottles found stored beside flour bin under prep table.
- 2. bag of onion found stored on the ground in back storage
- 3. Few containers of food found uncovered in walkin cooler and freezer.
- 4. Few containers of raw chicken were stored on the top shelf above tofu and vegetables in stand up cooler.
- Corrective actions:
- 1. Store chemicals seperately from food. Operator moved food items to a different area that was away from the bleach containers.
- 2. Place onion on shelves to prevent being contaminated with dirts and other debris.
- 3. Foods need to be covered to prevent contaminants getting into the foods. Operator covered the foods during inspection.
- 4. Raw meat needs to be stored below vegetables and other ready to eat food to avoid cross contamination
- Operator rearranged the cooler during time of inspection.
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. Exhaust hood service is overdue, some grease buildup in the hood. (May 2, 2022)
- 2. Some debris/grease buildups found on the floor in the kitchen area, on the back wall of the fryers, and on cooler surfaces, and in side walkin cooler floor, and food container surfaces.
- Corrective actions:
- 1. Contact service company to schedule a service ASAP. Ensure filters are cleaned on a regular basis in between services.
- 2. Thoroughly clean and sanitize the areas mentioned. Ensure when conducting daily cleaning, pay extra attention to hard to reach areas such as under cooking lines, under dishwashing area, and under coolers at sushi bar.
- Date To Be Corrected By: Today
- Corrective Action(s):
- Violation Score:
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]