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Sushi Gurume

1350 56th St, Delta · Restaurant

33 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three packages of sushi rice made at about 10:30am (with vinegar added) is at about 35-40C. No pH (acidity) testing is done.
      • Corrective Action(s): Sushi rice is to be discarded after 4 hours. Three packages discarded during inspection. Other packages made at 2pm still ok.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning of floor and around sinks etc. required.
      • Corrective Action(s): Continue with regular cleaning and deep cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher temperature gauges: "tt" wash tank temperature reads 40C; "bt" booster final rinse temperature reads 92C however 71C was not reached inside of the machine (65C reached and temperature strip did not change color). The water temperature(s) may not be adequate to sanitize dishes.
      • Corrective Action(s): Continue to use chlorine to sanitize dishes until the required sanitizing temperature is reached inside of the machine as per the manufacturer's specifications. Note that 74C wash water and 74C final rinse water temperature (on gauges) may be ok as per manual. Operator advises that a part is on order and a technician will be working on this next week. Contact Fraser Health when machine has been fixed.
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher was run 5 times. Wash water temperature "tt" gauge was at 43C (note it was set at higher than 43C). The final rinse water "bt" booster temperature gauge reached 90C. During some runs, the color temperature indicator strip inside of the machine did not reach 71C but on two times with longer cycle, the temperature strip changed color (indicating 71C reached inside of the machine).
      • Corrective Action(s): For all dishes and utensils, the temperature of the final rinse water must be burning hot and 71C required inside of the machine. It seems that you must use the longest cycle for the machine to sanitize. Check with the equipment manufacturer on how to make sure this final rinse sanitizing temperature is reached.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New commercial dishwasher must be working properly to wash and sanitize dishes. The automatic detergent line is connected (good). The washwater appears to be at about 43C (74C wash water required as per machine label). Final rinse water temperature is 74C.
      • Corrective Action(s): Check with manufacturer to ensure that the wash and final rinse water temperatures are at temperature required to wash and sanitize dishes. IN the meantime, dishes and utensils are being sanitized using a 200ppm chlorine rinse (100-200ppm chlorine for 2 minutes required to sanitize). Provide update to Fraser Health regarding dishwasher.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Sushi rice (with vinegar) made at 11:30am. Discussed with operator regarding pH testing or discarding after 4 hours and not holding longer at room temperature.
      • Corrective Action(s): Discard sushi rice after 4 hours and make fresh for next dinner shift.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes and utensils are washed manually in detergent and chlorine (100ppm) and then put in dishwasher. The dishwasher is new (commercial with NSF certification on label). There is no detergent used in dishwasher. The temperature of the wash water appears to be only about 43C and the final rinse water temperature appears to be 74C. Water temperature maximum measured inside of the machine is 63C. There is no chlorine final rinse (dishwasher is a high temp dishwasher).
      • Corrective Action(s): The manual and label on the dishwasher indicates that an automatic detergent feed is required. Both wash and rinse cycles are to be 74C. This is not being reached for the wash water temperature. Contact manufacturer or installer to determine how to ensure the dishwasher is working properly. Until this can be determined, rinse dishes and utensils in a 100-200ppm chlorine solution (will use chlorine sanitizer - corrected during inspection).
      • Violation Score: 15
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food / sauce debris observed on shelving, cabinet doors, counter surface in sushi bar area
      • Corrective Action(s): Please deep clean sushi bar area. To be corrected as soon as possible.
      • Violation Score: 9
  7. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at cashier handsink.
      • Corrective Action(s): Staff provided paper towel during the inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed washing hands with gloves on. Staff observed washing hands without soap and drying hands on a reusable towel.
      • Corrective Action(s): Staff instructed to discard gloves and rewash hands during the inspection. Staff instructed to properly rewash hands using soap and single-use paper towels at the handwash station.
      • *DO NOT wash hands with gloves on. Gloves are one time use only, and hands must be washed properly before and after glove use. Management to remind staff on proper handwashing steps*
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cashier area handsink faucet still noted to be leaking water.
      • Corrective Action(s): Tighten/replace faucet. Update inspector once complete.
      • Date to be corrected by: March 31, 2025
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken was placed directly into the walk in freezer at the time of inspection.
      • Corrective Action(s): Chicken removed from freezer and placed into an ice bath for proper cooling.
      • **Hot foods must be cooled from 60C-20C within 2 hours, and then from 20C-4C within 4 hours to prevent pathogen growth that can cause foodborne illness.**
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) No soap available at sushi bar handsink, staff washroom, and handsink in cooking area.
      • (2) No paper towel available at handsink in cooking area.
      • (3) Sushi bar handsink basin obstructed by sanitizer container. Handsink basin in cooking area blocked by whisk bucket.
      • Corrective Action(s): (1) Soap dispensers purchased during the inspection and soap made available in noted handsinks.
      • (2) Paper towel stocked at handsink in cooking area.
      • (3) Items were removed from handsink basins during the inspection.
      • **DO NOT block handsinks. All handsinks must be supplied with hot and cold running water, liquid soap, and paper towels for proper handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Bleach sanitizer spray bottles measured >200ppm. Test strips bleached out.
      • (2) Cracked panko crumb lid observed in use.
      • (3) Rice container lid observed cracked.
      • Corrective Action(s): (1) Staff remixed bleach solution during the inspection - measured at 200ppm. *Mix 5ml bleach to 1L water
      • (2) Lid discarded during the inspection.
      • (3) Replace lid on rice container to prevent potential physical contamination of foods.
      • Date to be corrected by: March 21, 2025
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef was taken out of the freezer and left at room temperature to thaw during the inspection.
      • Corrective Action(s): Staff placed frozen beef into the cooler for proper thawing during the inspection.Thaw foods in the cooler or under cold running water.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Heavy grease buildup beneath, between, and behind cooking equipment.
      • (2) Sauce residue noted on shelves of mini fridge in the sushi bar.
      • Corrective Action(s): (1) Pull out equipment and deep clean area.
      • Date to by corrected by: 1 week - March 26, 2025
      • (2) Clean and sanitize area.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Pipe beneath handsink in cooking area drains directly into a bucket placed below.
      • (2) Cashier handsink faucet noted to be leaking water.
      • Corrective Action(s): (1) Repair pipe,
      • Date to be corrected by: As soon as possible
      • (2) Tighten/repair handsink.
      • Date to be corrected by: March 26, 2025
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required around deep fryer area - observed build up of spilled grease down sides and beneath equipment
      • Corrective Action(s): Please pull out equipment and clean around / behind deep fryer area
      • Violation Score: 3
  10. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi rice made earlier today - must discard after 4 hours. Sushi rice made yesterday but was not discarded - discarded during inspection.
      • Corrective Action(s): Follow your food safety plan for sushi rice. Make fresh and discard after 4 hours.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pests may still enter premises.
      • Corrective Action(s): Provide update to Fraser Health on pest control and how they will be prevented from entering premises.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has improved.
      • Corrective Action(s):
      • Continue to clean regularly and follow a routine cleaning schedule.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food in blue coolers on ice and tempura batter - temperature is above 4C.
      • Corrective Action(s): Use within 2-3 hours. Bring out smaller volumes of food to be used within 2-3 hours and use more ice.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils are stored in water (with no ice) and rice equipment is used continuously throughout day but only cleaned at end of day.
      • Corrective Action(s): Change water when ice has melted. All utensils and food equipment used continuously throughout the day are to be washed and sanitized every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Corn starch stored in a plastic bin that is not food grade (label indicates it is not food grade).
      • Corrective Action(s): Corn starch to be discarded during inspection. Use only food grade storage bins as discussed.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Food is in pest proof bins. Pest control monitoring is in place. Licenced pest control conducts regular inspections. Some droppings still noted (rodents). Fruit flies also noted on containers in dry storage room.
      • Corrective Action(s): Clean all food containers and lids. Clean premises. Continue with licenced pest control. Seal holes where pests may enter, including the ceiling. Provide update to Fraser Health.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning improvements noted (filters, grease trap, shelves, etc.) Some equipment and surfaces (cooler lids and doors, floor etc.) still require more frequent cleaning.
      • Corrective Action(s): Continue to follow a routine cleaning schedule and deep clean kitchen regularly.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: There is evidence of pests (droppings noted in dry storage on floor).
      • Corrective Action(s): Clean and seal all holes where pests may enter. Monitoring glue traps - keep away from food. Keep food in pest proof containers.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen dry storage area, floor under dishwasher, etc. requires cleaning.
      • Corrective Action(s): Deep clean kitchen again and follow a written, routine cleaning schedule. This is needed to improve sanitation and as part of your pest control plan.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher is still not working properly. Staff are pre-rinsing dishes, then pressing start button which must be held down manually to keep the machine working. The dishwasher does get hot (>160F) but it does not automatically go through the wash, rinse, sanitizing rinse cycles. In addition, staff are manually sanitizing dishes and utensils using a chlorine rinse (200ppm detected today). When busy, they use new dishes and wash and sanitize the dishes when there is time. A part needed to repair the dishwasher is still on back order (invoice previously provided to Fraser Health). It was also noted today that the dishwasher appears to be leaking (bucket is under dishwasher collecting water).
      • Corrective Action(s): Correction ORDER still in effect. A commercial dishwasher that can automatically wash, rinse, and sanitize dishes is required for this restaurant. Continue to wash, rinse, and sanitize using the dishwasher with manual sanitizing. Provide an update to Fraser Health Authority. Dishwasher is to be fixed by April 30th. Provide information to Fraser Health.
      • Violation Score: 15
  13. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher was serviced but part is on back order. Dishes and utensils are pre-washed, then washed and rinsed in dishwasher, and then soaked in sanitizer (100ppm chlorine detected today), and then air dried. Manager advised sanitizer is changed at least every 4 hours.
      • Corrective Action(s): Continue to sanitize the dishes and utensils by hand using chlorine sanitizer. Reduce volume of dishes by using single use dishes if needed. Repair or replace dishwasher as soon as possible and notify Fraser Health when it can provide a final sanitizing rinse as required. Correction Order extended to March 22, 2024.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen has been deep cleaned. Improvements noted and Order rescinded.
      • Corrective Action(s): Continue to follow your written cleaning schedule. Note that the grease trap requires regular cleaning as per your written sanitation plan.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes and utensils are not being sanitized. Dishwasher is not working. Staff must hold down start button for entire cycle and wash water gauge showed about 55C and rinse water gauge showed 72 C (82 C required to sanitize). Inside of the machine, the maximum temperature reached was 60C (71C required inside of machine). There was no chlorine detected after the final rinse.
      • Corrective Action(s): Immediately reduce amount of dishes needing to be cleaned by using disposable dishes for customers. All other dishes and utensils must be washed, rinsed, and then sanitized by hand in sink using 100-200ppm chlorine as demonstrated (see poster). Test strip provided to verify. Then air dry.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in dry storage area on shelves. Food is in pest proof bins. Some monitoring traps noted were empty. Licenced pest control apparently was here yesterday.
      • Corrective Action(s): Provide copy of last pest control to Fraser Health. Clean, seal holes, and continue with monitoring. Follow recommendations of licenced pest control.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves, floor, etc. still require better cleaning.
      • Corrective Action(s): Clean up spilled food daily. Deep clean kitchen, including floor and shelves. Use water and detergent to properly clean or consult expert.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher is not working.
      • Corrective Action(s): Service, repair, or replace dishwasher so it can wash, rinse, and sanititize dishes and utensils. IF using hot water, the final rinse water gauge should read 82C (180F) and the temperature inside of the machine must reach 71C (160F).
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There is no one on site today who has food safety training.
      • Corrective Action(s): At least one person on site must have a valid Food Safe Level 1 (or equivalent) training certificate. Correct as soon as possible. Train staff in safe food handling procedures. Your food safety plan and sanitition plan was updated and comments provided by Fraser Health - train staff.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken at about 44F (6C). Sushi rice made yesterday is stored at 70F in an insulated container in walk in cooler.
      • Corrective Action(s): Store cooked chicken in cooler at 4C/40F or colder. All sushi rice stored between 40 and 140F since yesterday has been discarded during inspection. Make sushi rice fresh every 4 hours or verify that the pH is below 4.6.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloths are not sanitized. New sinks in sushi prep area have film on them.
      • Corrective Action(s): Store wiping cloths in a sanitizing solution. New sinks are stainless steel. Remove film so they can be cleaned and sanitized properly.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Insulated containers used to store food at the grill area is not washed daily.
      • Corrective Action(s): Insulated containers are to be emptied at end of shift and washed, rinsed, sanitized (use chlorine at 1 tsp per liter water) and air dried daily.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Food handlers in main kitchen are not using the designated hand washing sink.
      • Corrective Action(s): Staff to discard disposable gloves when they are contaminated and then wash hands at designated kitchen hand sink before returning to work. Provide paper towels in a working dispenser. Label all containers (such as soap, bleach, etc.).
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no food safety plan for sushi rice and cooked chicken.
      • Corrective Action(s): Provide a written food safety plan for sushi ricer and cooked chicken.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in back food storage room. Food is in pest proof bins and monitoring for pests is being done.
      • Corrective Action(s): 1. Provide Fraser Health with last 2 reports from licenced pest control.
      • 2. Deep clean kitchen. Clean up droppings and food debris. Remove unneeded items.
      • 3. Seal entrances where pests may enter.
      • 4. Continue to keep all food in pest proof bins and monitor for pests.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease on mechanical exhaust. Routine cleaning required.
      • Corrective Action(s): Follow a written routine cleaning schedule. Clean grease filters regularly. Clean floor, shelves, and grease trap.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle containing bleach and bottle containing dishsoap are not labelled.
      • Corrective Action(s): All bottles are to be labelled to accurately show what is in them.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler was defrosted but air and food temperature is still above 4C (food temperature 12C/53F and 15C/60F; your thermometer about 15C). Tofu is still being stored in this cooler.
      • Corrective Action(s): Immediately discard tofu. Do not use the walk in cooler to store any higher risk foods (tofu, eggs, poultry, meat, cooked vegetables, etc.) until it can keep them at 4C or colder.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: As in July 17, 2023 report.
      • Corrective Action(s): Improve pest control: increase monitoring, clean premises, continue with licenced pest control, and clean up food spills daily. Clean and sanitize surfaces at the start of each day. Keep food in pest proof bins. Seal holes where pests may enter.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: As per July 17, 2023 report. Some cleaning has been done.
      • Corrective Action(s): Deep clean kitchen and follow a written, routine cleaning schedule.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler air temperature is at 15C.
      • Corrective Action(s): Adjust, service or repair walk in cooler so it can keep higher risk foods at 4C /40F or colder. In meantime, use other coolers and check temperatures daily.
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler air and food temperature about 46-48F (7-8 C). Your thermometer reads 48-50F. Domestic cooler and small bar cooler - temperatures also above 4C (about 46F).
      • Corrective Action(s): Potentially hazardous foods (tofu, crab, chicken, meat, etc.) are now stored at 4C/40F or colder (corrected during inspection). Service or repair coolers to make sure that all potentially hazardous foods are stored at 4C /40F or colder (correct as soon as possible).
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings noted in dry storage area on shelves. Activity noted in monitoring trap in dry storage area.
      • Corrective Action(s): Continue to keep all food in pest proof bins. Contact licenced pest control and increase monitoring for pests and seal any holes where pests may enter. Clean premises and discard any food if you find evidence of contamination.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves, floor, and other surfaces require cleaning. There is a build up of dirt and debris.
      • Corrective Action(s): Deep clean kitchen, including shelves, floor, walls, doors to coolers, etc. Follow a written routine cleaning schedule.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle containing bleach solution and 2 bottles that appear to contain dishwashing detergent are not labelled. Chlorine bleach concentration is very strong (>>400ppm).
      • Corrective Action(s): Use all chemicals safely and label all containers to show what is in the bottle. For chlorine bleach, use 200ppm (1 tsp domestic bleach in 1 liter water) and make fresh daily. Wear gloves to protect hands and soak wiping cloths in 200ppm chlorine sanitizing solution.
      • Violation Score: 3
  20. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cleaning has improved. There is still some evidence of pests in monitoring trap.
      • Corrective Action(s): Continue to keep food protected, cleaning sanitize surfaces, clean routinely, and monitor for pests. Continue to follow advice of a licenced pest control and seal gaps and holes where pests may enter.
      • Violation Score: 9
  21. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes and utensils going throught the dishwasher have not been sanitized. There is no final sanitizing rinse (<71C measured inside of the machine, <82C shown on the gauge, and 0ppm chlorine residual on plates after the final rinse). There is no set up for sanitizing dishes manually in the sink.
      • Corrective Action(s): Immediately sanitize the dishes and utensils manually using 100-200ppm chlorine as previously demonstrated. Use 1 tsp chlorine in 1 liter water or 1 ounce per gallon). Bleach is available on site. Do this for all utensils, pots, and dishes. You may use disposable single use plates and utensils for customer meals to reduce the volume of dishes to be sanitized manually until the dishwasher is replaced or repaired.
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Styrofoam containers are still being used. These are not easy to clean. Some containers are dirty.
      • Corrective Action(s): Use insulated containers that are easy to clean and made of hard, durable material.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: See above regarding dishwasher.
      • Corrective Action(s): Dishwasher is to be repaired so it can provide a final sanitizing rinse as per the manufacturer's specifications OR replace dishwasher so that it can properly wash, rinse, and sanitize dishes and utensils. See correction Order.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dishwasher is not working properly.
      • Corrective Action(s): This food service establishment requires a commerical dishwasher with a final sanitizing rinse due to its seating capacity.
      • Violation Score: 1
  22. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some pest activity still noted (monitoring trap - possibly old activity).
      • Corrective Action(s): Continue to follow pest control procedures as discussed. Keep all food in pest proof bins, clean up spills promptly, continue with cleaning and daily monitoring for pests, follow advice of your licensed pest control expert (seal holes etc.). Send Fraser Health a copy of your most recent and next pest control report.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning improvements noted but more cleaning is needed as discussed.
      • Corrective Action(s): Follow a written, routine cleaning schedule that includes deep cleaning and cleaning dry storage shelves. Clean and sanitize all counters and work surfaces at start of shift.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Styrofoam containers are re-used on food prep line but cannot be cleaned.
      • Corrective Action(s): Use containers for food storage that are made of material that is easy to clean.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher does not have a consistent final sanitizing rinse. Today, there was no chemical sanitizing rinse (0ppm chlorine detected). The hot water inside of the machine is to reach 71C to sanitize (high temperature machine). After running 8 times, the machine reached the required temperature inside of the machine and the final rinse gauge reached 71C.
      • Corrective Action(s): All dishes and utensils must be washed, rinsed, sanitized, and air dried. Check the final rinse temperautre gauge for every run of dishwasher. If the dishwasher cannot sanitize, then manually sanitize in a sink using 100ppm chlorine. Temperature test strips and chlorine test strips left with operator. Note that the dishwasher should be serviced, repaired, or replaced if not working properly.
      • Violation Score: 9
  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler - air temperature is about 44F and food temperatures range from 44-46F.
      • Corrective Action(s): All potentially hazardous foods are to be stored at 4C/ 40F or colder. Walk in cooler is to be working properly to keep food at this temperature. If the cooler cannot be adjusted, move potentially hazardous foods (meat, poultry, fish, cooked food, etc.) to an alternate cooler (prep coolers). Produce can continue to be kept in the walk in cooler. Some food being moved to alternate cooler during inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelves, counters are not being routinely cleaned and sanitized. Accumulation of grease noted.
      • Corrective Action(s): Clean and sanitize all counters, tables, shelves etc. routinely.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff washroom requires paper towels.
      • Corrective Action(s): Provide paper towels in staff washroom. Paper towels at all hand sinks to be in dispensers or provide counter top dispensers.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of pests noted in monitoring trap and mouse droppings noted on shelves, in cupboards, and on floor. Food seems to be in pest proof containers. Insect pests (silverfish) also noted. Pest contract is in place and report reviewed.
      • Corrective Action(s): Premises to be free of pests. 1. Deep clean premises and keep premises clean. Clean up spilled food and grease right away (or every night). 2. Continue to keep food in pest proof containers and clean and sanitize all work and food contact surfaces at start of each shift. 3. Repair all leaks (remove sources of water). 4. Remove items in recycling room and any unneeded items to reduce areas where pests may nest. 5. Seal all entrances where pests may enter and follow recommendations of licensed pest control expert.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor, shelves, etc. are not being cleaned regularly. There is an accumulation of dirt, food debris, grease, etc, espectially in hard to reach areas.
      • Corrective Action(s): Thoroughly deep clean kitchen, dry storage areas, and entire premises.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Styrofoam containers used to store cold food are not easy to clean.
      • Corrective Action(s): Food containers, if not single use only, are to be made of food grade material and to be cleaned and sanitized often (at end of shift).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gauge on commercial dishwasher may not be working properly. Wash gauge shows about 68C and temperature gauge on top of dishwasher reads about 70C. Verify the required gauge temperature (check with manufacturer).
      • Corrective Action(s): Provide an accurate thermometer to verify that the hot water final sanitizing rinse reaches 71 C / 160F inside of the machine. Check every time the machine is used.
      • Violation Score: 3
  24. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several holes have been sealed. Traps empty. Pest contract is in place and report reviewed during inspection. Water leaks under hand sink and at hot water tank have been fixed.
      • Corrective Action(s): Continue to monitor for pests, clean up spilled food promptly, and seal any remaining holes where pests may enter so that premises will be free of pests. Repair water leak under dishwasher. All food to be in pest proof bins. Recommend increasing frequency of inspection by licenced pest control. Provide copy of July report from licenced pest control to Fraser Health.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A deep cleaning of the entire kitchen and premises has been done - good. Some droppings still noted in dry storage area.
      • Corrective Action(s): Continue to follow a routine cleaning schedule and clean up all droppings right away as part of your pest monitoring program. Remove all unneeded items and keep food and materials at least 6 inches up off of the floor to make it easier to clean and to monitor for pests. Clean and sanitize all counters, utensils, etc. before starting food preparation and clean and sanitize throughout day.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation:
      • Corrective Action(s): Provide your updated written sanitation plan and cleaning schedule to Fraser Health. Provide copy of July pest control report.
      • Violation Score: 1
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Tofu stored on ice packs is at 44 F. Server 2 door (glass door) cooler is keeping a temperature of about 43/44F.
      • Corrective Action(s): Add extra ice to tofu. Adjust the glass door cooler. All potentially hazardous foods are to be stored at 4 C/ 40F or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher does not have a chlorine sanitizing rinse (0ppm chlorine detected after final rinse). The hot water does not meet 82C / 180 F at the gauge and the temperature of the water inside of the machine only reached 65-68C using thermometer. A temperature test strip did not change colour wihich indicates that 71 C/ 160 F was not reached during the final rinse. The machine had already been used during the day and the machine was run 4 times.
      • Corrective Action(s): Immediately use 100ppm chlorine (1/2 - 1 tsp or 5mL of domestic bleach in 1 liter of water) to sanitize all surfaces, including utensils, dishes, cutting boards, equipment, shelves etc. Repair, adjust, or service the dishwasher so it can provide a final sanitizing rinse as per manufacturer's specifications (such as 50ppm chlorine or 160F water temperature measured inside of the machine).
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several dead mice noted in monitoring traps in several areas of premises. Numerous mouse droppings found throughout premises including on floor and in shelves.
      • Corrective Action(s): Implement a pest control program that includes:
      • 1. Discarding any contaminated food (none noted during inspection but inspect all food as discussed and keep food in pest proof bins).
      • 2. Clean and sanitize all work and food contact surfaces in morning and every 4 hours throughout day and at end of day.
      • 3. Repair water leaks (leaking pipe under sink in sush prep area) and clean up spilled food promptly.
      • 4. Remove all unneeded items so there are no areas where pests may hide.
      • 5. Thoroughly clean floors, shelves, cupboards. Clean and sanitize all utensils and dishes stored in cupboards.
      • 6. Consult with a licensed pest control expert and continue monitoring.
      • 7. Follow advice on how to seal any holes or gaps (diamater of 1 cm) where pests may enter premises.
      • Premises must be free of pests. Provide a copy of pest control report to Fraser Health.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rodent pests are getting into premises.
      • Corrective Action(s): Seal all holes where pests may enter.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings noted on floor and in cupboards and on some shelves.
      • Corrective Action(s): Thoroughly deep clean premises to remove food for pests and to make it easier to monitor for pests.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chlorine sanitizer is in an unlabelled spray bottle.
      • Corrective Action(s): Label all chemical containers and spray bottles to accurately show contents.
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not properly stored on the prep line. Too many cloths noted.
      • Corrective Action(s): Wiping cloths are to be kept stored in a sanitizer at all times. Cloths are to be kept completely submerged.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted. (walls, shelves, flooring)
      • Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair - smooth, tight and impervious to moisture.
      • Violation Score: 3
  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in dry storage room (bottom shelves), along walls in dry storage (kitchen) area and along walls in kitchen prep area.
      • Corrective Action(s): Clean and remove all droppings. Clean and organize the storage room, the dry storage area and along walls/under equipment in the kitchen. Seal off all entry points. (ie: gaps between walls/floors ?) Pest control monitoring required to be conducted. Pest control report is to provided prior to reinspection..
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil/food debris noted behind/under deep fryers and grills.
      • Corrective Action(s): Pull all equipment away from the walls and clean surfaces.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces - walls, flooring, etc noted throughout facility.
      • Corrective Action(s): Structural upgrades required.
      • Violation Score: 3
  29. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted throughout kitchen and storage areas.
      • Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair.
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff washroom water leak noted.
      • Corrective Action(s): Repair water line. Ensure hot and cold running water is available at the washroom handsink at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ingredients are not being kept covered during storage. Cooked food items are being stored next to raw food items. Damaged storage containers/lids are to be removed.
      • Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. Remove all damaged items - containers/lids. Cooked food items are to be stored above all raw food items.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in food storage areas.
      • Corrective Action(s): A Certified Pest Control Company is to provide an onsite report and implement rodent control measures asap. A copy of this report is required to be kept on site. Seal and plug all entryways. Inspect area above walk in coolers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is unorganized and cluttered.
      • Corrective Action(s): Clean and organize all areas - dry storage room, food storage area, prep lines, etc. All unused items are to be removed to free up space. All items are to be kept stored off of floors.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Stucturally: Deteriorating surfaces noted. (ie: damaged walls, tiles, etc.)
      • Corrective Action(s): An effort will need to be made to ensure all surfaces are kept in good repair.
      • Violation Score: 3
  32. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep lines - unorganized.
      • Corrective Action(s): Clean and organize all work surfaces. Store all items in designated areas.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted. (ie: Damaged walls, flooring, shelves, etc.)
      • Corrective Action(s): Continue efforts to upgrade all surfaces.
      • Violation Score: 3
  33. Routine Inspection

    0 infractions