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Sushi Mura

120 & 125 - 19979 76th Ave, Langley · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the two sushi bar coolers does not appear to work properly. Only 1/3 to 1/2 of the top condenser coil frosting over, the rest is warm. Measured at 10 to 12 C.
      • *operator stated these units are all going to be replaced.
      • Corrective Action(s): Until unit is replaced use ice packs or similar to help unit maintain food at or below 4 C as discussed. Place ice packs in unit and place food products in containers on top of ice packs. Replace ice packs with fresh ones at a set schedule (one set for lunch rush and one set for dinner rush) and monitor temperatures.
      • *I will return in a few weeks to verify this system is working and/or if new units in place.
      • Have a supply of ice packs that
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler display guage in sushi bar area not working properly. Indicating error. This makes it impossible to troubleshoot or understand the function of this unit.
      • Corrective Action(s): Have unit display fixed.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Currently the existing dishwasher has no detergent cycle. Staff are required to wash dishes by hand prior to placing in dishwasher for sanitizing purposes. The use of a dishwasher must be fully automatic, including proper washing.
      • Corrective Action(s): Make sure the dishwasher is set up for automatic detergent use. Have unit serviced and have detergent component added to unit. THis will require a follow up inspection as noted on report. For now continue using manual dishwashing method and sanitize in dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A) Raw meats being processed on same work surface and co-located as ready to eat and or cooked proteins.
      • B) Food containers or food itself subject to the splashes from handsinks and/or prep sinks in kitchen area. For example, flour bin on wheels located directly below handsink, and rice steamer located at same handsink with no physical barrier or sufficient distance to protect food.
      • C) Food (noodles and sliced vegetables this time) or food containers/equipment stored on or near the floor in the dishpit.
      • In general, the design and size of the kitchen is already causing food to be stored in a questionable manner
      • Corrective Action(s): A) Make sure staff process or prep raw proteins away from ready to eat foods. This should take place either in an alternate prep space or when food prep for menu items is not taking place.
      • B) Put stainless steel or acrylic or similar easy to clean barrier in between all sinks and food prep spaces as discussed. Take picture of completed work. Should be completed by next routine inspection.
      • C) Make sure to keep food and food containers/equipment off the floor and on proper shelving units as discussed.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions