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Sushi Guru

20838 Lougheed Hwy, Maple Ridge · Restaurant

10 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken and raw shrimp observed being stored in containers above other food such as prepared take out boxes with salad inside them. Food was rearranged in cooler during inspection.
      • Corrective Action(s): Raw meat must always be stored below and/or separate from all other foods to prevent contamination.
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: blackish/grey buildup observed inside ice machine.
      • Corrective Action(s): Ensure to clean and sanitize ice machine
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed under cutting boards and above 2 door cooler in the sushi bar area
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The following was improperly cooled in the upright sliding cooler:
      • 1) Deep fried imitation crab sticks probed at 10C. Staff stated product was made 2 days ago.
      • 2) Containers of shrimp tempura probed at 20C. Staff stated shrimp tempura began cooling 3 hours ago.
      • 3) Containers of deep fried chicken cutlets probed at 40-50C. Staff stated chicken began cooling 2 hours ago.
      • Staff discarded the above foods during the inspection.
      • Corrective Action(s): Food must be cooled from 60C to 20C or less within two hours, and then from 20C to 4C or less within 4 hours.
      • Methods to speed up cooling:
      • >Use shallow pans/containers
      • >Separating the food into smaller or thinner portions.
      • >Cover food loosely when cooling
      • >Use an ice bath
      • >Use containers that help with heat transfer (eg. Stainless steel, aluminum)
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura batter stored at room temperature. Staff stated batter was put out 30 minutes ago. Batter was moved into the cooler during inspection.
      • Corrective Action(s): Ensure batter is stored at 4C or colder when not in use. During operations, use smaller portions of batter and use within 2 hours OR store on ice to maintain 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available. Three wiping cloths observed stored on cutting board and counter. Operator prepared a bucket of bleach sanitizer solution (measured at 200ppm) and stored wiping cloths in solution.
      • Corrective Action(s): Sanitizer must be available at food prep stations - ensure sanitizer solution is prepared and test daily. Wiping cloths to be fully submerged in the sanitizer solution to prevent breeding grounds for pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Stainless steel bowl observed inside the basin of the left sushi bar handsink. Operator removed bowl during inspection.
      • 2) Soap missing from left sushi bar handsink. Operator located handsink during inspection.
      • Corrective Action(s): 1) Do not place anything in the handsink. The handsink must be unobstructed for staff to wash hands.
      • 2) All handsinks must be stocked with hot/cold running water, liquid soap, and paper towels for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Box of takeout containers stored on the floor beside the mop bucket in the storage room.
      • 2) Open bags of dry of rice, sugar, panko crumbs, seaweed observed in dry storage.
      • 3) Light cover missing above the dry storage shelf in the back of house.
      • 4) Raw meat stored above ready-to-eat foods. Operator moved meat to the bottom shelf during the inspection. Ensure raw foods are stored below ready to eats foods to prevent cross-contamination.
      • 5) Observed staff using prep sink as dishwashing sink. Discussed with operator about sink use – prep sink is to be used strictly for food only – dishwashing in the prep sink can contaminate foods.
      • Corrective Action(s): 1) Move box of takeout containers off the floor and away from the mop bucket.
      • Correct by: Today
      • 2) Transfer all opened bags of food in pest proof containers.
      • Correct by: March 2, 2024
      • 3) Install light cover.
      • Correct by: March 7, 2024
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) No probe thermometer available for verifying cooking and cooling temperatures.
      • 2) Temperature logs not maintained. Last temperature log was dated October/November 2023.
      • Corrective Action(s): 1) Obtain probe thermometer. Recommend using timer for tracking cooling times.
      • Correct by: February 29, 2024
      • 2) Begin documenting temperatures for cold holding, hot holding, and cooling. Templates for hot holding and cooling provided during inspection.
      • Correct by: Immediately
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, splatter, and dust observed in the following areas:
      • > Floors under and around dry storage shelves and food equipment.
      • > Behind and between food equipment and tables.
      • > Undercounter shelving in the corner by the rice cooker.
      • Corrective Action(s): Clean above mentioned areas.
      • Correct by March 7, 2024.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard observed being used to line shelves; Styrofoam used to line wall behind work table.
      • Corrective Action(s): Discard cardboard and styrofoam as these materials cannot be properly cleaned.
      • Correct by: Today
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No chlroine test strips on-site.
      • Corrective Action(s): Obtain chlorine test strips to verify sanitizer concentration.
      • Correct by: February 29, 2024
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): tempura batter stored at room temperature
      • Corrective Action(s): place the batter in a bowl of crushed ice to maintain a temperature of 4C or lower
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): wiping cloths stored at room temperature without a sanitizer
      • Corrective Action(s): store wiping cloths in a sanitizing solution (ex: 100 ppm bleach)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): server station hand sink does not have liquid soap or paper towels
      • Corrective Action(s): replace the supplies
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -employee washroom converted to a food storage room
      • -various foods (soya sauce, etc) and packaging stored in the washroom
      • Corrective Action(s): remove all foods and food packaging from the washroom
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: no temperature records
      • Corrective Action(s): maintain daily records of refrigeration temperatures
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: rear door sweeps are torn
      • Corrective Action(s): replace the door sweeps to stop the entrance of pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris accumulations under the cooking equipment and dishwasher
      • Corrective Action(s): complete cleaning to remove debris
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: dishwasher final rinse temperatures are not being monitored or recorded
      • Corrective Action(s): maintain daily records of the dishwasher final rinse temperature
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of food/grease debris underneath/in the corners of the dishwasher
      • 2.Build up of debris behind the chest freezer
      • Corrective Action(s): Clean the listed areas.
      • Date to be corrected by: Aug 25, 2022
      • Violation Score: 3