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Tomo Sushi

1 - 26391 Fraser Hwy, Aldergrove · Restaurant

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of mold/debris and grease in the following areas:
      • 1. Mold build up on the fan cover of the stand up cooler
      • 2. Mold build up on the fan cover of the walk in cooler
      • 3. Debris build inside the preparation cooler near the fans
      • 4. Debris build up on the door seals of the preparation coolers
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: today
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food debris in the following areas:
      • 1. On the handles, seals and doors of the stand up cooler/ freezer and preparation coolers
      • 2. Behind the 2 chest freezers and stand up freezer.
      • 3. Grease build up on the ventilation hoods.
      • 4. Beneath the grill top/ deep fryer and cooking range.
      • Corrective Action(s): Clean and sanitize the following areas. Increase the frequency and update the cleaning schedule for the following areas listed above.
      • Date to be corrected by: today
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease/food debris build up in the following areas:
      • 1. On door seals of the stand up fridge and prep coolers
      • 2. Exterior of the 2 stand up coolers
      • 3. Behind the stand up coolers and freezers
      • Corrective Action(s): Clean and sanitize the following areas listed above, maintain a routine cleaning schedule for these following areas.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Door handle on the stand up cooler near the dishwasher is broken
      • Corrective Action(s): repair or replace the cooler handle
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer is >1000ppm and is only used for tables and not sushi prep counter or knives during the day.
      • Operator adjusted during the inspection and wiped down the prep tables.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Several handles for coolers have broken handles, chipped plastic and are not in good repair. Handles do not appear clean, greasy to touch.
      • 2. Some surfaces of tables have chipped surfaces and are not in good repair.
      • 3. Floors appear greasy, slippery.
      • 4. Ventilation fume hood has dripping grease, top and sides have oil splatter.
      • Corrective Action(s): 1. Replace or repair handles with cleanable materials. Wipe down regularily to keep clean.
      • 2. Resurface tables to maintain and keep clean surfaces.
      • 3. Ensure to use a strong and effective degreaser for floors. Clean daily, especially in hard to reach areas.
      • 4. Have the vent grills, sides and floor behind serviced within this month.
      • Date to be corrected by: 1 month.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A) Walk-in cooler floor and walls noted dirty. Many containers, including those which could be placed on food counters on the floor. This is both a barrier to good cleaning practices in the walk-in cooler and potential point of cross contamination.
      • B) Observed greasy cobweb and dust build up on ceiling tile, light fixtures and exhaust fan grates.
      • Corrective Action(s): Clean up the cooler as discussed. Get containers off the floor.
      • Discard old or unused containers/equipment as discussed.
      • Increase cleaning quality or frequency in kitchen area.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi prep station does not have bleach sanitizer.
      • Cutting boards are wiped down with sanitizer 1x per day.
      • Corrective Action(s): Operators wiped down cutting boards during the inspection, thank you.
      • Ensure cutting boards are cleaned and sanitized at least every 2-4hrs when in continuous use.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bag of tempura flour stored on floor.
      • 2. Seaweed for sushi stored on top of cardboard sitting on top of garbage can
      • Corrective Action(s): Operator moved tempura flour to be on a pallet, thank you.
      • Seaweed moved to be on top of shelf, thank you.
      • 2. Long term solution for storage and food protection is needed - e.g. install more shelving or store container in a protected location.
      • 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. Various surfaces are not of cleanable, durable material. Use of duck tape on handles, drawers and shelving.
      • Priority to line cooler handle for lid - daily use/frequent use.
      • 2. Facet for produce washing and dishwashing is broken off.
      • Water is continuously leaking.
      • 3. Light upstairs is broken. Install a cover.
      • Corrective Action(s): 1. Use durable material, not duck tape.
      • Fix handles and high touch surfaces.
      • 2. Repair or replace facet.
      • Ensure facet handle is a cleanable surface.
      • Date to be corrected by: 1 month
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Four cooks went back to work after taking break without washing hands.
      • All four cooks put on gloves without washing hands.
      • One of the four washed hands after handling phone and after being reminded.
      • Corrective Action(s): Wash hands after returning to work from breaks, washroom breaks, smoking, and as frequently as possible.
      • Wearing gloves is not a substitute for hand washing.
      • Wash hands before and after removing or putting on gloves.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Operator does not sanitize cutting boards during the day. Cutting boards used thoroughout the day for making sushi.
      • cloths are available for wiping down boards. Bleach sanitizer >100ppm is available in a bucket.
      • Cloths are dipped in bucket occasionally but not left in sanitizer. No set time for cleaning and sanitizing boards thorought the day.
      • Corrective Action(s): Leave cloths inside sanitizing solution for wiping down as needed or use a spray bottle and cloth to wipe down cutting boards at least 2-4 hrs (e.g. between lunch and supper rush).
      • Date to be completed by: Immediately.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator not using bleach sanitizer for cleaning food prep surfaces. Sanitizer not available at sushi prep counter for raw fish or in the kitchen for cooked items.
      • Corrective Action(s): Please ensure you have bleach sanitizier 100ppm at all times for food preparation surfaces.
      • Operator made during inspection under PHI instruction. Corrected.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and food debris build up behind counters, food prep tables and behind dishwashing area.
      • Corrective Action(s): Please ensure you pull out equipment and thoroughly clean behind them. Be sure to mop up any excess water at the end of the night to prevent pests.
      • Date to be corrected by: this week.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed staff belongings (cell phones, keys) in the food preparation area.
      • Corrective Action(s): Remove staff belongings immediately and keep them out of the food preparation area.
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has definitely improved, how additional cleaning required in the following areas
      • Corrective Action(s): - Underneath cook line to remove built up grease and food debris
      • - Extra equipment storage bins
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer prepared in the kitchen - only vinegar and water in an unlabelled spray bottle
      • Corrective Action(s): Ensure you have sanitizer readily available at all times - (i.e. bleach at 100ppm = 1/2 tsp bleach / 1L water)
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff not routinely washing their hands as needed, instead staff were relying on gloves.
      • Corrective Action(s): If you are using gloves in the kitchen, you must remove them and wash your hands routinely. Wearing gloves does not prevent the need for hand washing.
      • Gloves removed and hands washed at time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed cooked chicken cooling in a cardboard box
      • 2. Observed raw meats stored next to and above ready to eat foods &, vegetables
      • Corrective Action(s): 1. Cardboard is NOT an acceptable food contact surface. All product discarded at time of inspection
      • 2. Reorganize your coolers to ensure raw meats are stored on the bottom shelves, and all vegetables/ready to eat foods are stored on top
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleanliness in kitchen is not acceptable. Most surfaces are covered in a greasy film. Cardboard and duct tape are used generously throughout the kitchen
      • Corrective Action(s): 1. Remove ALL cardboard used to line surfaces and re-used as storage - this is not an acceptable material in a kitchen
      • 2. Remove ALL duct tape - this is not an acceptable material in the kitchen
      • 3. Thoroughly clean ALL surfaces with soap and water, then sanitize with bleach water. This includes, but is not limited to:
      • - Inside and outside of all coolers, and outside of chest freezers
      • - Dishpit area - sinks, under sinks, inside & outside of dishwasher
      • - All shelves, counter tops, cupboards
      • - All cubbys/storage bins
      • - Walls, floors, underneath and behind all equipment
      • - Exterior of cook line equipment
      • - Sushi bar
      • - Ceiling to remove built up dust
      • - Declutter shelves - if any equipment is not necessary, remove from premises.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cart for sushi rice at sushi bar is in disrepair and is ductaped together
      • Corrective Action(s): This card is in need of replacement. Obtain a new card/stand for sushi rice that is made of a smooth, easily cleanable and impermeable material (i.e. metal or plastic)
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions