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Sushi Nara

C2 - 2362 Whatcom Rd, Abbotsford · Restaurant

26 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler maintained at 6.5C. An improvement of 0.7C.
      • Corrective Action(s): Continue to monitor the cooler temperature. Cooler must be able to maintianed 4C or below. Operator asked to check again. The temeprature dropped to 5.3C.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cold potentially hazardous food stored at room temperature for less than 2 hours (chopped up vegetables for sushi and tempura and raw prawns for tempura.
      • 2. Upright glass cooler on the second shelf from bottom maintained at 7.2C measured with calibrated probe thermometer. There is a lot of food in the cooler.
      • Corrective Action(s): 1. Cold potentially hazardous food now stored in cooler. Prawn tempura fried.
      • 2. Turn down the temperature for the cooler. Cooler temperatures have lowered slightly, only the top 2 shelves are ok. Raw meat has been moved to a different cooler that is maintained at 4C or below. Ensure the upright glass cooler temperature is monitored and once it can maintained 4C or below, raw meat can be moved back to the cooler.
      • Date to be corrected by: 1 day
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-fried tempura stored at room temperature for less than 2 hours at 21C.
      • Corrective Action(s): Store the tempura in the cooler. Use time stamp to monitor the time. Make less of the product when it is not busy.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the time of inspection.
      • Corrective Action(s): Operator made chlorine food contact surface sanitizer at 100 ppm for back kitchen and sushi prep area. Purchase test strips to measure the concentrations accurately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In kitchen under cooking equipment and deep fryer has a lot of grease build up.
      • Corrective Action(s): Conduct a deep cleaning in hard to reach areas to maintain sanitary condition.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sushi prep area hand wash station obstructed with food prep cutting board and back area hand wash station had utensils stored in the sink.
      • Corrective Action(s): Ensure all hand wash stations are available for hand washing. Do not obstruct hand washing stations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed an employee preparing raw chicken on the prep cooler with raw vegetables.
      • Corrective Action(s): Do not prepare any raw animal protein on the prep cooler. Prepared all raw animal protein in designated food prep area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some hard to reach areas require cleaning.
      • Corrective Action(s): Thoroughly clean the areas that require cleaning
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sushi rolls stored at room temperature
      • - Cooked rice stored at room temperature
      • - Cooked prawns stored at room temperature
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at or below 4 degree C.
      • Cooked rice discarded.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at the time of inspection.
      • Corrective Action(s): 100 ppm Cl sanitizer prepared during the inspection. Ensure surface sanitizer is available when open for business. Mix 2 ml of bleach per litre of water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products containers stored on the floor.
      • Open bulk food bags stored in the dry storage area
      • Processed carrots stored under the dishwasher near chemicals.
      • Corrective Action(s): Ensure all food product containers are stored 6 inches above the ground
      • Ensure all open bulk food product is stored in containers with tight fitting lids
      • Do not store any food products near or below chemicals or dishwasher
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention.
      • Corrective Action(s): Thoroughly clean all hard to reach areas such as below and behind equipment , shelves and all other hard to reach areas. 1 week.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape used to repair taps and counters.
      • Corrective Action(s): Remove the duct tape and repair these items adequately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Reach in prep cooler ambient air temperature at 8 degree C
      • Stand up freezer ambient air temperature at 6 degree C
      • Corrective Action(s): Monitor and ensure the coolers maintain temperature at or below 4 degree C. Technician contacted.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed bleach surface sanitizer in front spray bottle at less than 100ppm and no surface sanitizer solution readily available for use in back kitchen area during food preparation.
      • Corrective Action(s): Ensure the bleach surface sanitizer concentration is a minimum of 100ppm and readily available for use during food preparation.
      • Operators made new bleach solution for spray bottle and bucket in the back kitchen area. Now registering at ~200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed back kitchen hand washing sink obstructed with cooking equipment in basin.
      • Corrective Action(s): Ensure that all hand washing sinks are adequately supplied with hot/cold running water, paper towel, liquid hand soap and easily accessible at all times for proper hand hygiene.
      • Operator removed items from sink during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination; boxes of potatoes, avocados stored on ground and bag of flour in laundry sink.
      • Corrective Action(s): Ensure that food is protected from contamination; ensure that food is stored at least 6inches/15cm off the ground and relocate bag of flour.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed areas of the food premises not maintained in sanitary condition;
      • 1. Front prep space near corner fridge,
      • 2. Back prep shelf under prep counter,
      • 3. Back storage space - requires reorganization
      • Corrective Action(s): Ensure that food premises is maintained in a sanitary condition; clean area near front fridge, back prep shelf and organize back storage space.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed yams and vinegar in container stored directly on the ground.
      • Corrective Action(s): Ensure that food is stored off the ground to prevent contamination - Relocate yams and vinegar to a location off the ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed area along ventilation hood with build-up present along grills.
      • Corrective Action(s): Ensure ventilation hood is serviced as required (next June 2023) and ventilation hood is maintained in sanitary condition to prevent build-up.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed cooling miso soup and yams in storage stored directly on floor.
      • Corrective Action(s): Ensure that food is stored off the floor; at least 15cm or 6inches from the ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed areas in the food premises not maintained in sanitary condition;
      • 1. Ventilation hood grills and back wall need cleaning,
      • 2. Area under the counter with dry good bins (wall and shelf),
      • 3. Under counter near the front sushi prep area (between the fridge and freezer),
      • 4. Under crates in back dry storage area.
      • Corrective Action(s): Ensure these areas are cleaned regularly and as needed to maintain premises in a sanitary manner.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed no surface sanitizer readily available for use in food preparation areas during operation and cloths stored on counter.
      • Corrective Action(s): Ensure surface sanitizer is readily available for use during food preparation to sanitize surfaces. Bleach solution made by staff during inspection and bleach solution in buckets at 200ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed boxes of hot/cold insulated food containers stored in bathroom,
      • 2. Eggs and raw seafood stored above ready to eat food and produce in back kitchen cooler and,
      • 3. Dry goods containers stored directly on floor in back storage area.
      • Corrective Action(s): 1. Ensure that food containers are kept in a sanitary location to prevent contamination. Containers relocated during inspection.
      • 2. Ensure that eggs and raw seafood are stored below produce and ready to eat food in coolers. Eggs and raw seafood moved during inspection.
      • 3. Ensure that food containers are stored at least 6inches/15cm off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up (grease) on and around ventilation hood (wall and grills) area, in between equipment by ovens and on floor in this area.
      • Corrective Action(s): Ensure ventilation hood, floors and in between equipment is cleaned regularly to prevent build-up and to maintain premises in a sanitary condition.
      • Correct by: May 31, 2022
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed fried tempura stored at room temperature at sushi prep station and back kitchen area.
      • Corrective Action(s): Ensure hot ready to eat food items stored at 60C or above or alternatively they can be cooled and stored at 4C or below.
      • Tempuras moved to coolers during inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed front hand washing sink missing hand soap and hand washing sink missing paper towel.
      • Corrective Action(s): Ensure that hand washing stations are adequately equipped with hot/cold running water, paper towel and liquid hand soap. Ensure paper towel in proper dispensers.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff return from outside and reminders required for handwashing. Staff also left gloves on sushi station and placed used gloves on.
      • Corrective Action(s): Ensure that staff wash their hands when they return from break and gloves are not re-used. Gloves are single-use only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed buckets with ginger stored in the staff washroom directly on floor.
      • Corrective Action(s): Ensure that buckets with ginger are stored in a sanitary location and off the ground.
      • Correct by: Sept 3, 2021
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed areas of premises in need of cleaning;
      • 1. Ovens and ventilation hood
      • 2. Hand sink handles, wall around/piping and faucets,
      • 3. Wall area next to ovens and cooler unit,
      • 4. Exterior of buckets in storage,
      • 5. Back storage room in need of organization.
      • Corrective Action(s): Ensure these areas and the premises are cleaned regularly to maintain premises in a sanitary manner.
      • Correct by: Sept 3, 2021.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed card board and rice bag packaging used to line countertops and surfaces in premises.
      • Corrective Action(s): Ensure that surfaces are made of easily cleanable materials and clean surfaces as required. Cardboard is not easy to clean and is absorbent.
      • Correct by: Sept 3, 2021
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning done in most areas of the kitchen and inside equipment.
      • Corrective Action(s): Clean underneath equipment and prep tables. Post cleaning schedule in the kitchen area.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Wiping cloths found on counter top/food prepa area.
      • Corrective Action(s):
      • Store all wiping cloths in sanitizing solution when not in use.
      • All wiping cloths require to be washed properly (laundry/washing machine) daily.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1.Staff washed rice utensil by hand and proceed to use it without sanitizing.
      • Dishwasher final rinse temperature only reached 69.8 deg C.
      • Corrective Action(s):
      • 1.Ensure that all utensils are cleaned and sanitized properly before using them.
      • 2.Set up one of the two comp sink for manually sanitizing dishes after running in the dishwasher.
      • For mean time, use single-use plates and cutleries for dining in patrons until dishwasher rinse is fixed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1.Raw meat was stored in different parts of the cooler (above, middle, etc.).
      • 2.Shredded yams was stored underneath the dishwasher shelf.
      • 3.Missing light cover above the food prep area.
      • Corrective Action(s):
      • 1.Do not store raw meat products above ready to eat food items (i.e. vegetables, cooked foods, etc.).
      • 2.Do not store food items in the dishwashing area to prevent cross contamination.
      • 3.Re-install missing light cover above the food prep area.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation needs improvement and equipment also needs cleaning/sanitizing.
      • Shelves underneath prep tables, walls and floor underneath equipment have grime build up.
      • Corrective Action(s):
      • Clean areas in the kitchen that are mentioned above.
      • Microwave and coolers to be thoroughly cleaned/sanitized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Dishwasher not in working properly - final rinse only reached 69.6 deg C.
      • Corrective Action(s):
      • Turn up the hot water tank a few degrees.
      • Technician scheduled to come in tomorrow to service the dishwasher.
      • Use disposable plates and cutleries only until dishwasher is in good working order.
      • Violation Score: 9
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken was placed in a container and covered and placed on the counter.
      • Corrective Action(s): Do not pile chicken after cooking and put a lid. Instead, place cooked meat in small layers and uncovered to cool faster. Containers can also be placed on ice bath for faster cooling. Once cooled, place in cooler with cover slightly open.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cloth was left hanging on the faucet and some utensils in the hand basin.
      • Corrective Action(s): Do not put items in the hand sink. Keep hand sink clear and accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food items in the freezer and cooleres were not covered properly.
      • Miso soup stacking the bowls on top of each other.
      • Corrective Action(s): Ensure all food items were covered at all times.
      • Do not sotre them this way as this is not sanitary.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: KItchen area floor, walls and equipment (coolers, prep tables) were not maintained in sanitary manner.
      • Corrective Action(s): Liner underneath cooking area must be changed regularly. Shelves and counter tops and walls have splashes of sauce. Cooking vents were greasy and thus they must be cleaned more often. Clean floor thoroughly especially u nderneath cooking area and prep tables.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Single-use containers (i.e. ketchup bottle) were being re-used for storing water and sauces.
      • Corrective Action(s): Do not use these containers as they are not meant to be used multiple times. Obtain food grade and easily washable/sanitizable containers.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Containers that were empty (detergent/chemicals) were stored underneath the dishwashing area.
      • Corrective Action(s): Remove all items that are NOT required for the business.
      • Violation Score: 1
  21. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of onion was stored directly on the floor.
      • Corrective Action(s): Keep all food and food-related items stored off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some splashes on the wall in the kitchen beside cooking area and some food debris underneath the dishwashing area.
      • Corrective Action(s): Clean these areas thoroughly and other areas that are hidden and out of sight.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Small black cooler in the sushi bar area is lacking thermometer.
      • Corrective Action(s): Install an accurate thermometer in this cooler unit.
      • Violation Score: 1
  22. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some containers of marinated raw meat stored beside and above cooked or ready to eat food items.
      • Corrective Action(s): All raw meat products must be stored below other food items. Ensure to organize the upright cooler so there is no potential for cross-contamination.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen container of chicken found sitting at room temperature.
      • Corrective Action(s): Thaw frozen items in the cooler at 4 deg C or below or under cold running water or in cold water (product must be properly sealed) that is changed every 30 mins.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hood removable vent parts have heavy grease build up. Fume hood sticker indicates that professional servicing is to be done in September 2018.
      • Corrective Action(s): Removable parts of the vents must be cleaned on a regular basis to prevent heavy grease build up. Ensure this is done in the next week or so.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the kitchen staff have Food Safe 1 training at time of inspection. Operator was not on-site at the start of inspection.
      • Corrective Action(s): Ensure at least one person on duty has Food Safe 1 training at all times.
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grime and debris build up underneath cooking equipment and prep tables.
      • Corrective Action(s): Clean these areas thoroughly (may need to use degreaser).
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden shelf underneath prep table has a lot of debris and accumulation.
      • Corrective Action(s): Replace this shelf with material that is durable, non-porous and easily cleanable. Remove all plastic coverings on stainless steell shelf.
      • Violation Score: 9
  25. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bowl and utensil was in the hand sink blocking its use.
      • Corrective Action(s): Do not block hand sink. This sink must be accessible at all times.
      • Violation Score: 5
  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Large equipment that does not fit inside the dishwasher are washed manually. Improper ware washing was observed. Sanitizing step was not done.
      • Corrective Action(s): Discussed with operator and staff proper manual ware washing procedures (wash-rinse-sanitize). Large items like bowl, rice container for rice cooker etc. that are too big to fit in the dishwasher must be manually washed and a sanitizing step was added. A manual ware washing sign will be provided and this must be posted at the dishwashing area to remind staff.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was opened.
      • Corrective Action(s): Use screen door for the back when back door is opened for more air.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vents above the cooking area have grease build up. Side wall and corner of the sushi bar area requires cleaning as well as underneath cooking equipment and shelving units in the kitchen area.
      • Corrective Action(s): Clean and use degreaser to remove grease build up on the fumehood vents (comes apart). Thoroughly clean other areas mentioned above. (Professional fumehood service date is for Jan. 2018.)
      • Violation Score: 3