Sushi Teria
33790 George Ferguson Way, Abbotsford · Restaurant
12 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation requires improvement in the kitchen
- Corrective Action(s): Thoroughly clean the walls and other areas that require cleaning.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed cold potentially hazardous food stored/displayed above 4C; crab meat and tempera left at room temperature post lunch service.
- Corrective Action(s): Ensure that cold potentially hazardous food are stored at 4C or below - if out for lunch, record time to ensure food not left out greater than 2hrs. Tempura / crab meat moved by operator and placed in cooler during inspection.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed areas in food premises in need of cleaning; curtains separating front/back of house and table top deep frying area/walls.
- Corrective Action(s): Ensure that the premises is maintained in a sanitary condition and cleaned regularly - clean curtains and walls/area around deep fryer table.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Operator says dishes are cleaned after 3 pm. When inquired about cleaning practices, operator said dishes are submerged in detergent bleach water for 30 min, rinsed, then air dried
- 2) Operator seen washing wiping cloth in water prior to wiping food contact surfaces dureing inspection
- Corrective Action(s): 1) Dishes must be cleaned and sanitized using the following steps: 1st compartment - detergent water (45C), 2nd compartment - rinse in clean water (45C), then 3rd compartment - sanitize in bleach water (1tsp bleach to 1L water) for at least one minute prior to air dry dishes. Education was provided to operator. Instructions on using 3 compartment dishwashing method was posted on the wall.
- 2) Wiping cloths must be placed inside sanitizer bucket containing 1 tsp bleach to 1L water after used. Bacteria can multiply rapidly on wiping cloths, which can be transferred onto food contact surfaces if wiping cloths are not placed inside sanitizer bucket.
- Operator prepared bleach solution to submerge wiping cloths at time of inspection.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Bottled water is stored on the floor by the chest freezer. Bottles of canola oil are stored on floor beside the back door.
- Corrective Action(s): Food must be stored at least 6" (15 cm) off the floor. This facilitates proper cleaning and minimizes the chance of pests contaminating the food. Operator relocated bottled water and will buy another rack to keep canola oil off the floor.
- **Date to be corrected by: Today
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Dust accumulation and debris was observed behind the chest freezer. Oil and grease buildup was observed on the legs of small prep table next to chest freezer. Duct tape was used on prep table.
- Corrective Action(s): Remove dust and debris behind chest freezer. Clean and sanitize legs of prep table. Do not use duct table on tables as food debris can build up underneat it.
- Operator removed duct tape from small prep table.
- **Date to be corrected by: TODAY
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Peelers and kitchen knives in storage observed with old food debris and not washed and sanitized adequately.
- Corrective Action(s): Ensure to adequately wash, rinse, sanitize then air dry all utensils and equipment after use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. Bag of rice in use placed directly on the floor under rice cookers.
- 2. Frozen gyoza in freezer not adequately covered with food grade covers or lids.
- 3. Hair observed on ice trays in freezer.
- Corrective Action(s): 1. Do not store food products directly on the floor. Store rice in food grade containers or on dedicated shelves 15 cm above the floor.
- 2. Ensure all food products are stored with proper lids and covers to prevent contamination.
- 3. Discard ice and ensure ice trays are protected from contamination.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Cardboard was observed was used on working table to absorb grease. This is a repeating infraction. The cardboard becomes contaminated.
- Corrective Action(s): Do not use cardboard to line working tables. The cardboard will contaminate the food contact surface. Cardboard discarded by operator.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Observed sushi bar cabinet doors are exposed wood and covered with black electrical tape. These surfaces are not suitable in a food premises setting as they are not durable, non-absorbent and easily cleanable. All surfaces have to be fixed permanently.
- Corrective Action(s): Required operator to remove all tape. Replace and/or repair cabinet doors so that all surfaces are smooth, durable, non-absorbent and easily cleanable
- Date to be corrected Sept 15 2019
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed a few cold potentially hazardous items held at room temperature:
- 1. Fake crab meat
- 2. Cut cucumbers and carrots
- 3. Mixed salad greens soaked in water
- All items were measured to be at ~9 C.
- Corrective Action(s): Required operator to have them stored in a cooler at 4 C or lower. All items must be at room temperature for less than 2 hours accumulative.
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Observed cardboard being used by the fryer to soak up grease. This is a repeated violation. Cardboard is not a suitable material as it cannot be properly cleaned and sanitized.
- Corrective Action(s): Required operator to remove all cardboard and discard them.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): When inquired about manual dishwashing, operator skipped sanitizing step and went from rinsing to air drying.
- Corrective Action(s): Educated operator that there are 3 steps involved; wash rinse then sanitize. Korean version of manual dishwashing on the wall of restaurant. Required operator to refer to the manual and train all staff of proper dishwashing. Operator filled the third compartment with hot water and bleach for sanitization; 200 ppm of residual chlorine detected
- Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Two large pieces of raw meat seating at room temperature. When measured, surface temperature was at 3 C.
- Corrective Action(s): Upon entrance to the back kitchen, operator put the meat away into a working fridge. Educated that all thawing has to be done under cold running water or in a cooler at 4 C
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed food debris and grease build up throughout the facility. Cardboard is being used to soak up oil near small portable fryer. This is a fire hazard.
- Corrective Action(s): Required operator to perform thorough cleaning throughout the kitchen and required to remove all cardboard as they are not durable and are not easily cleanable.
- Date to be corrected by: July 20 2018
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer was not detected in spray bottle. Wiping cloths were obserseved stored on cutting board in sushi prep area. Bleach water sanitizer was prepared at 200 ppm chlorine.
- Note: Spray nozzle is not functional--bottle and nozzle were discarded by operator. Please ensure a daily sanitizer solution is prepared and wiping cloths are stored immersed in sanitizer solution. If you choose to use spray bottles, please ensure they are properly labeled.
- Corrective Action(s):
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front hand washing sink lacked paper towels. Paper towels were provided at time of inspection. Please ensure that hand washing sinks are supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Reminder to ensure no items are stored within designated hand sink.
- Corrective Action(s):
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. Dried rodent droppings were observed under front counter where files are stored.
- 2. Food debris and/or grease were observed in the following areas:
- - Under all counters and on shelving in front sushi prep area
- - On shelves and nearby walls in frying area
- Corrective Action(s): Please ensure the above-noted areas are properly cleaned and sanitized. Food debris and/or grease may attract pests and may potentially contaminate food/food contact surfaces. Date to be corrected by: December 14, 2017.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions