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Sushico Japanese Restaurant

102 - 20065 Langley Bypass, Langley · Restaurant

20 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, debris and grease build up under storage rack particularly between the rack and the back wall.
      • Corrective Action(s): Clean the floor under the storage rack and between the storage rack and the wall by Feb 20/26
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried prawns, cooked chicken, and other deep fried items, 6-8 containers worth of food sitting out at room temperature. Food placed in cooler at time of inspection.
      • Corrective Action(s): Ensure they are cooled properly from 60-20C in less than 2 hrs, then in the fridge from 20-4C in less than 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle at 0ppm
      • Corrective Action(s): Bleach spray bottle remade and now at 100ppm. Ensure spray bottle is made at the start of the day and changed at least daily.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Used cardboard observed on top of both chest freezers in the back, being used to dry dishes.
      • 2) One of the counter top sushi coolers has sliding doors that do not meet in the middle. This can result in higher temperatures during peak use and for the cooler to run continuously.
      • Corrective Action(s): 1) Cardboard cannot be used to place clean items on as the water is absorbed and will grow bacteria, mildew and mould.
      • Remove cardboard immediately and used plastic or metal on top of the freezers as it can be cleaned and sanitized. by Nov 19/24
      • 2) Fix the doors so they meet and the entire cooler is closed properly by Nov 19/24
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site with a valid Foodsafe certificate as manager is off.
      • Corrective Action(s): One person at all times must have a valid Foodsafe certificate. Have more staff take the Foodsafe course by November 26/24
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the follow areas:
      • -Behind rice and flour storage
      • -On bottom shelf of spice storage rack
      • -under dishwasher and 2 compartment sink
      • -on the stairs up to the second story storage area
      • -on the lids of the dry storage bins under the potato storage area
      • Corrective Action(s): Ensure all areas mentioned above and fully cleaned and santized, this includes are storage containers, food containers as well as surfaces. by Friday May 10/24
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water tap at back hand sink beside the grill was turned off as the tap drips.
      • Corrective Action(s): Ensure the hot water tap is always turned on and repair to ensure it no longer drips and needs to be turned off underneath. by Oct 21/23
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings visable under storage shelf beside back door as well as under storage shelf in storage room.
      • Corrective Action(s): Clean up droppings and disinfect area by Oct 15/23, ensure pest control is coming regularly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair hot water tap at back hand sink beside the grill as it is dripping and staff are turning it off underneath
      • Corrective Action(s): Tap was always be on to allow for proper hand washing. Repair by Oct 21/23
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher only reaching 68.3C at the highest temperature.
      • Corrective Action(s): Have dishwasher serviced/repaired so it can reach 71C at dish surface to ensure all dishware is being properly sanitized.
      • Staff shown how to wash and sanitize the dishes using the 2 compartment dishwashing sink and bleach solution. Ensure dishes are being sanitized by placing in bleach solution then air drying. DO NOT use dishwasher until it has been repaired.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hand sink beside the cookline does not have hot water, plumbing not working. Food prep sink beside 2 compartment sink also does not have hot water.
      • Corrective Action(s): Repair plumbing so both sinks have hot and cold running water. by March 8/23
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink beside the cookline does hot have hot water, plumbing not working
      • Corrective Action(s): Fix tap on sink to ensure staff can wash their hands. By March 8/23
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff in the back kitchen not washing their hands due to lack of working hand sink
      • Staff using gloves as a substitute for hand washing
      • Corrective Action(s): Ensure staff are washing their hands using the front hand sink until back hand sink is repaired.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat stored above ready to eat foods in the fridges.
      • Corrective Action(s): Ensure raw meat is always placed below ready to eat foods such as vegetables and pre-cooked items
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed a dead mouse in a trap in the back storage area, droppings under storage shelves and 2 chewed potatoes in an open storage container.
      • Corrective Action(s): Potatoes have been discarded. Have pest control come and remove the mouse and install more traps. Conduct a thorough cleaning of the kitchen to remove all droppings and food debris that will attach rodents. By march 8/23
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning to remove food, dirt, grease and rodent droppings.
      • Corrective Action(s): -Shelf where bento box trays are stored. Remove cardboard from the shelf as well
      • -Under all storage shelves, storage units and anything stored on the floor
      • -under cookline and dishwashing area.
      • -Wall behind 2 compartment sink has a lot of mildew growth By March 8/23
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fix the following items in the restaurant
      • Corrective Action(s): -Dishwasher so it reaches 71C at dish surface by march 8/23
      • -back hand sink tap so it has hot water for hand washing by March 8/23
      • -back food prep sink so it has hot water by March 8/23
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Cl and no test strips on site
      • Corrective Action(s): Dishwasher still set up with temporary clorine feed during rinse. Staff set up the 2 compartment sink with a bleach and water solution for sanitizing. Call technician to come and service the machine
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the kitchen is blocked with utensils
      • Corrective Action(s): Ensure hand sink is always empty and available for hand washing
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher still set up with the temporary chlorine during rinse. if this is going to be permanent test strips must be present and dishwasher needs to be checked daily.
      • Corrective Action(s): Call technician to have dishwasher serviced to provide 50ppm Chlorine at all times
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one onsite with a valid Foodsafe Certificate
      • Corrective Action(s): Ensure one person at all times has a valid Foodsafe Certificate by June 20/22
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken, beef, and tempura hot held at about 50C.
      • Corrective Action(s): All hot held food items must be held at 60C or hotter. Temperature of hot holding unit was adjusted at time of inspection. Ensure water level is high enough such that inserts holding hot food items are in contact with the hot water.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher was not reaching a minimum of 71C at the dish surface during the rinse cycle.
      • Corrective Action(s): All dishes to be manually sanitized in two-compartment sink. Mix 1 oz of bleach per gallon of water in the sink. Wash all dishes in the dishwasher, then manually sanitize in bleach solution until the dishwasher is capable of properly sanitizing dishes.
      • One sink was set up for manual sanitizing at time of inspection. 200 ppm chlorine residual detected. Ensure to change sanitizing solution frequently.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored above vegetables in upright two-door cooler.
      • Corrective Action(s): Store all raw meats BELOW ready-to-eat food items such as vegetables and cooked foods.
      • Correct by: Immediately.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen shrimp thawing out at room temperature.
      • Corrective Action(s): Shrimp was still frozen at time of inspection and was returned to a cooler. DO NOT THAW FROZEN FOOD OUT AT ROOM TEMPERATURE. All frozen food must be thawed in a cooler or under cold running water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors behind and under cooking equipment (stoves, fryers) have significant amount of grease and food debris accumulation.
      • Corrective Action(s): Clean floors in all hard-to-reach areas at least once a week.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temeprature dishwasher was not reaching a minimum of 71C at the dish surface during the rinse cycle.
      • Corrective Action(s): Technician was called at time of inspection. All dishes must be manually sanitized using bleach solution in the sink until the dishwasher is capable of properly sanitizing dishes.
      • Correct by: Immediately.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. back corner by dishwasher: floor has build-up under counter and along wall
      • 2. venilation canopy: middle section has significant of grease build up
      • Corrective Action(s): 1. wash and disinfect areas and maintain cleanliness - Date to be corrected by: May 31
      • 2. clean canopy baffles and maintain on a weekly basis - Date to be corrected by: May 31
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: back chest freezer: top surface of door is rusting and pitting
      • Corrective Action(s): surface must be smooth and cleanable and non-porous / refinished or paint if possible or replace unit - Date to be corrected by: May 31
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One contanier of raw meats was stored above vegetables in a cooler.
      • Corrective Action(s): Store all raw meats under ready-to-eat foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats were being thawed/defrosted out at room temperature.
      • Corrective Action(s): Discontinue this practice. Thaw all frozen foods in the refrigerator overnight or under cold running water.
      • Meats returned to cooler at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ventilation canopy baffles require cleaning; significant amount of grease and debris build-up noted.
      • - All insides of coolers and doors/handles require cleaning and sanitizing; food debris accumulation noted.
      • Corrective Action(s): Clean and sanitize insides of coolers and ventilation canopy baffles on a weekly basis.
      • Doors and handles of coolers must also be cleaned and sanitized daily.
      • Correct by: 1 week
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Sushi bar freezer containing frozen fish measured at 1C to -3C.
      • Left compartment at -3C and right compartment at 1C.
      • Corrective Action(s): - Adust or repair the unit to have temperature at -18C or below.
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer solution used in main kitchen area was too strong, bleaching out the test strip.
      • - Quat surface sanitizer in spray bottle was at 0 ppm. Operator stated the sanitizer is mixed with soap.
      • Corrective Action(s): - Ensure to mix only 1 tsp of bleach to 1 litre of water for proper concentrations.
      • - Do not mix soap with sanitizer. Sanitizer must be used alone and concentration must be at 200 ppm quats.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops were being stored directly in dry ingredients.
      • Corrective Action(s): Discontinue this practice. Store scoops in designated scoops holders or wash and sanitize after each use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Exhaust canopy baffles have accumulation of grease and dust.
      • - Cooler and freezer doors, handles, and interiors have accumulation of food debris
      • - Food container bins and lids have build-up of food splatter
      • Corrective Action(s): Clean and sanitize all of the areas/equipment noted above, and do on a more frequent basis.
      • Correct by: December 22, 2017
      • Violation Score: 9
  20. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen Prawns observed thawing on counter at room temperature.
      • Corrective Action(s): Ensure frozen foods are thawed either in the fridge at 4C or under cold, running water.
      • Violation Score: 1