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Victoria Sushi

10 - 15 Royal Ave E, New Westminster · Restaurant

32 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice still present.
      • Corrective Action(s): 1) Continue to follow the advice of the pest control company.
      • 2) Continue to monitor the premise for droppings and clean and sanitize as needed.
      • 3) Install a commercial doorsweep on the back door. Mice will still be able to chew or push through the foam and cardboard.
      • Violation Score: 9
  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Artificial crab noted at 7.5C. Tofu noted at 6.4C.
      • Corrective Action(s): Cold potentially hazardous food must be stored at 4C or less at all times. Any cold potentially hazardous food items held at temperatures greater than 4C for more than 4 hours must be discarded. Other cold potentially hazardous food items can be moved into a cooler that is able to maintain cold potentially hazardous foods at or below 4C.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted behind ice machine and small cooler.
      • Corrective Action(s): 1) These areas need to be washed and sanitized.
      • 2) Provide pest control invoices.
      • 3) Provide a door sweep on the back door.
      • 4) Keep the back door closed at all times or install a screen door that completely closes to prevent the entrance of pests.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease still noted under cook line.
      • Corrective Action(s): These areas need to be cleaned and sanitized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two door, upright cooler not maintaining cold potentially hazardous foods at temperatures below 4C.
      • Corrective Action(s): Repair cooler so that it is able to maintain cold potentially hazardous foods at 4C or less at all times. Discard any cold potentially hazardous food items that have been held at temperatures greater than 4C for more than 2 hours.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse dropping noted behind ice machine, small white cooler and in the mop room.
      • Corrective Action(s): 1) These areas need to be washed and sanitized. Continue to monitor for pests and wash and sanitize as needed.
      • 2) A professional pest control company is required as this is an ongoing issue.
      • 3) Provide a doorsweep on the back kitchen door.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris build up noted under cookline.
      • Corrective Action(s): More cleaning required in this area. Follow your sanitation plan.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler @ 6C - 9C.
      • Corrective Action(s): 1) Repair cooler to ensure it is able to maintain cold potentially hazardous food items at of below 4C at all times.
      • 2) Do not store cold potenitally hazardous food items in cooler until it has been repaired. Whole fruits and vegetables is okay.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap and no paper towel provided at sinks in back kitchen area. This is a repeat offense.
      • Corrective Action(s): 1) Ensure all handsinks are in good working order.
      • 2) Ensure all handsinks are fully stocked with liquid soap and paper towel at all times.
      • 3) Review best handwashing practices with staff. Gloves do not replace handwashing.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppsing noted by small cooler near the dishwasher. Pest control services on-site.
      • Corrective Action(s): 1) Monitor premise for pest activity.
      • 2) Wash and sanitize all areas with rodent droppings.
      • 3) Keep the back door closed at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris noted under cookline, behind chest freezer in kitchen, behind coolers, sink area, etc.
      • Corrective Action(s): 1) These areas need to be cleaned and sanititized.
      • 2) Follow your sanitation plan.
      • 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): No sanitizer solution provided at time of inspection.
      • Corrective Action(s): Ensure the front prep area and kitchen have a bucket of sanitizer solution for wiping cloths and surfaces at all times.
      • *1/2 tsp / 2.5 ml bleach for 1 litre of water
      • Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use.
      • e.g. knives, cutting boards, tongs, etc.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsinks not accessible or fully stocked with liquid soap and paper towel at time of inspection.
      • Corrective Action(s): Ensure all handsinks are clearly accessible and fully stocked with liquid soap and paper towel at all times.
      • *Reminder: Gloves do not replace handwashing
      • Best handwashing and glove-use practices reviewed.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat and seafood thawing on counter at time of inspection.
      • Corrective Action(s): Ensure best thawing practices are followed:
      • 1) In cooler
      • 2) Under running cold water
      • 3) Small amounts defrosted in microwave
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease accumulation noted under cooking equipment.
      • 2) Debris noted under and behind freezers, coolers, etc.
      • Corrective Action(s): These areas need to be cleaned. Follow your sanitation plan.
      • Violation Score: 3
  7. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Tempura observed stored at room temperature during restaurant break. Probed at 24C, staff stated it was made in the morning. Inspection at 3:30pm.
      • 2. Double stacking at insert level of prep cooler, container of raw prawns probed at 11C.
      • Corrective Action(s): Potentially food not properly temperature held has been discarded.
      • Do NOT store any potentially hazardous food out at room temperature during lunch break.
      • If tempura cannot be fried and then properly cooled down to be cold held, do not make tempura in advance. Make enough for lunch and then make a new batch for dinner.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine has yet to be cleaned.
      • Please pay attention to the flaps as there is black dots and mildew.
      • 2. Double stacking of containers at the insert level of the prep cooler.
      • Corrective Action(s): Please empty, clean, and sanitize the ice machine.
      • To be completed by: Tomorrow!
      • Please send EHO a picture of the empty and cleaned ice machine.
      • 3. Do not stack containers ontop of the inserts on the prep cooler.
      • This may contaminate the food underneath from the bottom of the container.
      • Double stacking also blocks proper air circulation and makes it harder for the prep coolers to maintain temperature.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • - by the mini freezer next to the dishwasher
      • - behind the bags of rice at the dry storage area.
      • Corrective Action(s): Please clean and disinfect those areas.
      • Please work with pest control company to eliminate the issue.
      • Please email EHO with the next pest control service report.
      • To be completed by: July 24, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Rodent droppings observed next to the mini feezer by the dishwasher.
      • 2. Rodent droppings observed by the dry storage, behind where the bags of rice is being stored.
      • 3. Ventilation hood observed to have grease and grime accumulation
      • 4. High touch surfaces like cooler handles/doors/work surfaces are sticky
      • 5. Legs of tables and shelving observed with accumulation of dried sticky sauces/grease
      • 6. Main fan by the cookline observed to be dusty and grimy.
      • Corrective Action(s): Please deep clean facility and to ensure facility is maintained in a sanitary condition.
      • Please ensure ALL fans used in the facility is dust and grime free.
      • To be completed by: July 24, 2024
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Many potentially hazardous foods observed stored at room temperature.
      • Started the inspection just before the restaurant opened for dinner. (3:25pm, restaurant reopens at 3:30pm)
      • When entering, containers of imitation crab, chopped vegetables, tempura batter with raw shrimp inside, mayo, container of raw shrimp all stored at room temperature. Items were prepared and taken out in the morning for the lunch rush according to staff.
      • Items probed: Chopped cucumbers and imitation crab (26C), raw shrimp (16C), tempura batter (26C). All potentially hazardous items at room temperature discarded.
      • 2. Double door cooler not maintaining 4C and below. Three bags of bean sprouts probed at 10-11C. Raw eggs at 11C. Bags of imitation crab at 9C, Chopped vegetables and fruits at 10C. Bags of raw shrimp at 10-11C.
      • All potentially hazardous foods in this cooler has been discarded.
      • Corrective Action(s): DO NOT store potentially hazardous foods out at room temperature for more than 4hours. When potentially hazardous food has been stored at room temperature for more than 4hours, food must be discarded after.
      • DO NOT store potentially hazardous foods out at room temperature when it is not in use like during the break the restaurant has between lunch and dinner.
      • New tempura batter must be made for lunch and then again for dinner as it is kept at room temperature. DO NOT reuse tempura batter.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have some grime and mildew growth along the edges of the flaps and hinges.
      • Corrective Action(s): Please empty, clean, and sanitize the ice machine.
      • To be corrected by: July 12, 2024
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One whole raw salmon (without the head) observed being defrosting at room temperature at the beginning of the inspection. Internal temperature probed at -1C. Instructed staff to immediately return fish to cooler.
      • Corrective Action(s): DO NOT thaw seafood or any potentially hazardous foods at room temperature. Please plan ahead and defrost in cooler a day or two in advance. OR Defrost under cold running water.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed by the back door behind the bags of rice and beside the mini freezer.
      • Manager stated that the pest control company come once a month.
      • Corrective Action(s): Please connect with the pest control company and have more frequent services. Please work with them to eliminate the pest issue.
      • To be corrected by: Aug 10, 2024
      • Please email EHO the pest control service reports.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Rodent droppings observed by the back door area behind the bags of rice.
      • 2. High touch surfaces like cooler handles observed to be sticky and grimy
      • 3. Ventilation hood observed to have excessive grease build up.
      • Corrective Action(s): Please deep clean the kitchen and ensure there is no excessive grease, grime, debris build up.
      • To be corrected by: July 17, 2024
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Double door cooler measure 9-11C.
      • Food items probed.
      • Three bags of bean sprouts probed at 10-11C. Raw eggs at 11C. Bags of imitation crab at 9C, Chopped vegetables and fruits at 10C. Bags of raw shrimp at 10-11C.
      • Corrective Action(s): Please have a technician service the cooler so the cooler can maintain 4C and below.
      • To be corrected by: July 17, 2024.
      • Please email EHO invoice of service once the cooler is fixed.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine still observed with mildew growth.
      • Corrective Action(s): Please empty the ice machine, clean and sanitize. To be corrected by: March 14, 2024
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food containers/bins still observed sticky with dried sauces and drippings.
      • Rodent droppings still observed in the back storage area.
      • Corrective Action(s): Please ensure container and equipment surfaces are cleaned and sanitized.
      • Please ensure ALL rodent droppings have been removed and area is cleaned and sanitized with 1part bleach with 10parts water.
      • To be corrected by: March 14, 2024
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura batter and chopped veggetables for tempura observed stored at room temperature by the friers. These were made in the morning and has been there for over two hours.
      • Corrective Action(s): Discarded batter and chopped veggetables. Only take out or make what you need for the lunch/dinner rush. Once morning/evening shift is over, all leftover food must be discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff mixing soap, pinsol and water in a spray bottle to wipe dinning tables.
      • 2. Whisk observed stored in murky room temperature water.
      • 3. Scoops stored in the food bins observed unsanitary with food stuck onto it
      • Corrective Action(s): 1. Dinning tables are also food contact surfaces. Pinsol is not an approved food grade sanitizer. Do not use this mixture to sanitizing dinning tables.
      • Stick to bleach water sanitizer. (1tsp bleach to 1L of water). Staff mixed new solution in spray bottle. 100ppm measured.
      • 2. In use utensils must be stored dry or in ice water. OR utensils are washed and sanitized after each use.
      • 3. Scoops removed to be washed and sanitized.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Scoop handles touch the food when stored in the bin. (CORRECTED DURING INSPECTION)
      • 2. Ice machine observed to have mildew growth.
      • Corrective Action(s): 1. Scoops must be stored in a way where the handles do not touch the food.
      • 2. Please discard all ice, deep clean and sanitize the ice machine. Run one cycle of ice and discard again before using.
      • To be completed by: March 11, 2024
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fish observed stored at room temperature on top of the chest freezer next to the ice machine.
      • Staff states the fish are new shipment. Surface temperature reads 0C.
      • Corrective Action(s): Instructed staff to immediately put the fish back in cooler. Do not thaw or store fish at room temperature. All frozen food must be thawed in the cooler or under cold running water.
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the back corner of the kitchen where the dry storage is.
      • Owner stated that they have caught the mouse and that there is no further activites.
      • Corrective Action(s): Rodent droppings must be cleaned up as soon as it is spotted.
      • DO NOT LEAVE DROPPINGS UNATTENDED. Old droppings must be cleaned up so new droppings can be spotted to monitor pest activity.
      • Email EHO pest control report.
      • To be corrected by: March 11, 2024
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Rodent droppings with dust and debris observed at the back corner where the dry storage is.
      • 2. High touch surfaces (cooler/freezer handles and doors) observed to be grimy and sticky to the touch. Food debris felt accumulated and dried on those surfaces.
      • 3. Sides of equipment (grill, freezers, coolers) observed to have grease accumulation.
      • 4. Strong odour coming from dishpit area, by the grease trap. Debris and mositure observed underneath dishpit.
      • Corrective Action(s): Please deep clean the kitchen, especially the noted areas. Please ensure rodent droppings are cleaned with bleach water (1part bleach to 10parts water).
      • To be completed by: March 11, 2024
      • Violation Score: 15
  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura food items cooked 3.5 hours prior to inspection left in room temperature. Measured to be at 22C.
      • Corrective Action(s): Operator discarded food items at the time of inspection. Do not keep potentially hazardous food in room temperature for more than 2 hours.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed behind the white cooler infront of the back door.
      • Corrective Action(s): Ensure to clean and sanitize area.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar display cooler measured to be at 10C - 11C. 3 Salmon fillets probed to be at 10.2C and 2 tuna fillets probed to be at 11C. Two items were prepared during morning prep.
      • Corrective Action(s): Operator discarded salmon and tuna fillets at the time of inspection. The remaining items (egg, sauce, vegetables) were prepared 1 hour ago therefore were moved to working cooler.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Live mice observed in trap near the back loading bay during inspection. Mice droppings observed near the kitchen white cooler.
      • Corrective Action(s): Ensure to clean and sanitize areas where droppings are found. Operator removed trap with mice from promises.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Both back door and two fronts doors observed to be open at the time of inspection.
      • Corrective Action(s): DO NOT KEEP BACK DOOR/FRONT DOOR OPEN. Operator closed all three doors at the time of inspection. Ensure to follow pest control company recommendations and increase service frequency if needed.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi bar cooler measured to be at 11C.
      • Corrective Action(s): Do not use cooler until it has been serviced.
      • Date To Be Corrected: July 20th.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) THIS IS A REPEAT VIOLATION: Knives stored in an unsanitary manner
      • 2) THIS IS A REPEAT VIOLATION: Rice scoops observe dot be stored in warm water bath.
      • Corrective Action(s): 1) Knives placed in dishwasher at the time of inspection
      • 2) Rice scoops cleaned and sanitized during time of inspection: Ensure to store rice scoops in ice water bath or dry conditions.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the following locations:
      • 1) Behind chest freezer in the narrow hallway leading to the kitchen
      • 2) Behind Ice machine in the narrow hallway leading to the kitchen
      • 3) Behind the small cooler infront of the dishwasher in kitchen
      • Corrective Action(s): Ensure to clean and sanitize the above locations.
      • Date To Be Corrected: Feb 10th.
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION. Sliced vegetables insert observed to be at 12C. Insert of sliced vegetables observed to be placed on-top another insert. Operator reports vegetables were prepared during break (1 hours ago).
      • Corrective Action(s): Operator relocated insert of sliced vegetables to a working cooler at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION: Sanitizer spray bottle observed to be empty at the time of inspection.
      • Corrective Action(s): Operator restocked sanitizer spray bottle at the time of inspection with 100 ppm chlorine. Recommend maintaining sanitation log to ensure it is being made everyday by ALL employees.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) THIS IS A REPEAT INFRACTION: Ice scoop observed to be stored on top of ice in the ice machine
      • 2) THIS IS A REPEAT INFRACTION: Knives stored in a unsanitary manner
      • 3) THIS IS A REPEAT INFRACTION: Rice scoops observed to be stored in warm water bath
      • Corrective Action(s): 1) Operator relocated ice scoop at the time of inspection
      • 2) Knives placed in dishwasher at the time of inspection. Ensure to store knives in a sanitary location
      • 3) Rice scoops cleaned and sanitized. Ensure to store rice scoops in ice water bath or dry conditions.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature logs maintained but not updated. Last update Dec 15th 2022.
      • Corrective Action(s): Ensure to update temperature log daily
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  17. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: THIS IS A REPEAT INFRACTION: Pest droppings observed in the following two locations:
      • 1) Under dishwashing sink to the left of the dishwasher
      • 2) Under mesh shelves to the left of the electrical panel.
      • Corrective Action(s): Ensure above mentioned areas are cleaned and sanitized to facilitate in proper monitoring. If problem persists, increase pest control service frequency.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door observed to be left open
      • Corrective Action(s): Operator closed back door at the time of inspection. Ensure back door is closed at all times to prevent potential pest entrance.
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION. Inserts of food (sliced vegetables) stored ontop of inserts measured to be at 12C at time of inspection. Operator reports they were prepared 1 hour prior.
      • Corrective Action(s): DO NOT STORE INSERTS OF FOOD ONTOP OF INSERTS IN PREP COOLER. Operator relocated inserts of food at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION. Sanitizer pail had 0ppm chlorine at the time of inspection.
      • Corrective Action(s): Operator restocked sanitizer pails with 100 ppm chlorine at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station by entrance from the sushi bar into the kitchen obstructed with a bowl of rice sitting inside the sink.
      • Corrective Action(s): Operator removed bowl of rice at the time of inspection. Ensure there is adequate access to hand washing sink at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Personal items observed to be placed on sushi bar food prep area
      • 2) Ice scoop observed to be stored on top of ice in the ice machine
      • 3) Knives stored under unsanitary conditions.
      • Corrective Action(s): 1) Do not keep personal items near kitchen area
      • 2) Do not keep ice scoop inside the ice machine
      • 3) Ensure kitchen utensils are maintained in a clean and sanitary manner.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings observed in the following two locations:
      • 1) Under dishwashing sink to the left of the low temp dishwahser
      • 2) Under mesh shelves to the left of the electrical panal.
      • Corrective Action(s): Ensure above mentioned areas are cleaned and sanitized to facilitate in proper monitoring. If problem presists, increase pest control service frequency.
      • Date To Be Corrected: Sept 28
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Backdoor observed to be left open.
      • Corrective Action(s): Operator closed back door at the time of inspection. Ensure backdoor is closed at all times to prevent potential entrance of pests.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chemicals stored next to dried noodles in kitchen area.
      • Corrective Action(s): Operator relocated all food items at the time of inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature logs not maintained.
      • Corrective Action(s): Ensure to maintain temperature logs for all coolers and hot holding units on site.
      • Date To Be Corrected: Immediately
      • Violation Score: 5
  19. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs not maintained.
      • Corrective Action(s): Ensure to maintain temperature logs and update daily.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Front doors observed to be open at the time of inspection.
      • Corrective Action(s): Ensure front doors are kept closed during business hours to prevent potential entrance of pests. Repair or replace AC unit inside the building so that the front doors are able to be closed as soon as possible
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  20. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION Utensils (rice scoops) kept in warm water bath (20C).
      • Corrective Action(s): Operator moved rice scoops to be sanitized in dishwasher. Ensure to store rice scoops in either dry conditions or ice water bath to prevent potential bacterial growth.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Multiple items in sushi bar display cooler probed to be above 4C at the time of inspection (Salmon 10.6C, Tuna 11.9C, Egg 11.2C). Operator reports they were prepared more than 4 hours ago.
      • 2) Inserts observed to be stored on top of inserts in the prep cooler. Tofu was probed to be at 10C. Operator reports it was cut within 10 min.
      • Corrective Action(s): 1) Operator discarded salmon, tuna, and egg stored in the display cooler at the time of inspection. Ensure all potentially hazardous food are kept in conditions 4C or lower.
      • 2) Operator relocated tofu insert into working cooler. Ensure all potentially hazardous food are kept in conditions 4C or lower.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice cooked the previous evening on kitchen counter (probed at 24C).
      • Corrective Action(s): Operator discarded bowl of rice at the time of inspection. Ensure to keep unserved-cooked rice overnight in cooler (at temperature 4C or lower), microwave rice to temperature above 74C or higher, and hot hold the rice at temperature 60C or higher before serving.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail had 0 ppm chlorine at the time of inspection.
      • Corrective Action(s): Operator restocked sanitizer pail with 100 ppm chlorine. Ensure sanitizer pails are always stocked with 100 ppm chlorine (recommend replacing solution every 2-4 hours).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knives observed to stored under unsanitary conditions above the under-counter cooler and at the back of the prep cooler.
      • 2) Utensils kept in warm water bath (24C)
      • Corrective Action(s): 1) Operator moved all the knives to be sanitized in the dishwasher. Ensure to store kitchen utensils in clean and sanitary conditions. Ensure to communicate to all employees of this practice.
      • 2) Operator moved rice scoops to be sanitized in the dishwasher. Ensure to store rice scoops in either dry conditions or ice water bath to prevent potential bacterial growth.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build-up observed in the following locations
      • - Behind small freezer
      • - Behind chest freezer
      • - On the inner right side of the overhead vent (black stain)
      • - Under fryer
      • Corrective Action(s): Ensure to maintain premise in a clean and sanitary manner.
      • Date To Be Corrected: May 2nd
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler above the sushi bar probed to be at 10C at the time of inspection.
      • Corrective Action(s): Operator adjusted temperature dial on cooler and cooler was measured to be at 2C at the end of the inspection. Ensure to monitor cooler temperature to ensure it stays below 4C at all times. Recommend maintaining a Temperature log.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member was able to show proof of level 1 FoodSafe certification at the time of inspection.
      • Corrective Action(s): Ensure at least one staff member on duty has FoodSafe level 1 during operational hours.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  22. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap provided at back area handsinks at time of inspection.
      • Corrective Action(s): 1) Provide both handsinks with liquid soap.
      • 2) Review best handwashing practices with staff.
      • 3) Gloves and handsanitizer do not replace handwashing.
      • Violation Score: 15
  23. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: OUTSTANDING: cleaning not completed in the following;
      • -inside the deep fryer
      • -back hallway area and its floor
      • -floor around the chest freezer and ice machine
      • Corrective Action(s): Complete the cleaning immediately
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: back hallway area used for food storage area. do not use this area for food storage or oil storage
      • Corrective Action(s): Remove all food storage and oil storage from the back hallway area
      • Violation Score: 3
  24. Follow-Up 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): REPEAT OBSERVATION: sanitizer solution not available at the time of inspection in the sushi bar area and back of house kitchen. Facility had been operating >1 hour
      • Corrective Action(s): Ticket to be issued in next visit for today's violation.
      • Operator made a fresh solution of sanitizer for cloths
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: OUTSTANDING: following areas found to have food, debris, or grease build up;
      • -floor around the deep fryer
      • -floor around the chest freezer and ice machine
      • -inside the deep freezer
      • -upright cooler's inside fan
      • -back hallway area and its floor
      • -countertop around the 2 comp food sink
      • Corrective Action(s): clean the above noted areas thoroughly. pull equipment from the wall and clean
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): rice from previous evening reheated in microwave and left out for lunch service. product was cold to the touch
      • Corrective Action(s): ensure that all hot potentially hazardous foods are kept >60C at all times.
      • 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): Sanitizer solution not available at the time of inspection in the sushi bar area
      • Corrective Action(s): operator made a fresh batch of the solution. ensure that sanitizer solution is available and wiping cloths are stored in the solution at ALL TIMES
      • correction order issued to have sanitizer available for sanitizing surfaces at all times and to keep wiping cloths in sanitizer solution when not in use
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas found to have food, debris, or grease build up;
      • -floor around the deep fryer
      • -floor around the chest freezer and ice machine
      • -inside the deep freezer
      • -upright cooler's inside fan
      • -back hallway area and its floor
      • -counter top around 2 comp food sink
      • Corrective Action(s): Clean the above noted areas thoroughly. pull equipment from the wall and clean
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: ceiling panel missing above the food packing and server station
      • Corrective Action(s): correction order issued. repair and replace missing ceiling panel. due: 1 week
      • Violation Score: 1
  26. 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): Wiping cloths were left out on the counter tops at the time of inspection. 1 bucket of sanitizer solution at 100 ppm chlorine available in the back of house at the 2 compartment sink
      • Corrective Action(s): All staff must keep wiping cloths in sanitizer solution when not in use. cloths are not to be left out on counter tops
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several tables on site noted to be closer than 2 meters to each other. As per provincial health officer's order, tables must be 2m away from each other to promote social distancing
      • Corrective Action(s): Operator moved the tables away.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: OUTSTANDING: food safety plan corrections are still outstanding. refer to emails from area inspector.
      • Corrective Action(s): provide an updated food safety plan to the area inspector in 3 days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas;
      • -exhaust fan inside the upright cooler
      • -along the wall adjacent to the sushi prep area
      • Corrective Action(s): clean the above noted areas. this must be done on a more frequent basis.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: ceiling panel missing above the server staff coca cola cooler unit
      • Corrective Action(s): replace ceiling panel. due 1 week
      • Violation Score: 1
  27. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: fresh made mayo (oil, egg yolks, and soy sauce) left out at room temperature. product measured 12.8C internal (photo)
      • Corrective Action(s): discarded. ensure that fresh made mayo is kept <4C at all times
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: OUTSTANDING: food safety plan corrections are still outstanding. refer to emails from the area inspector
      • Corrective Action(s): provide an updated food safety plan to the area inspector in 5 days.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: ceiling panel missing above server staff Coca-Cola cooler unit
      • Corrective Action(s): replace ceiling panel. due immediately.
      • Violation Score: 3
  28. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Grilled chicken was cooling in deep elongated metal insert. product measured 35.9C internal at the time of inspection. Staff stated that the chicken was being cooled for staff meals but later changed their statement to say that the product was cooling for dinner service.
      • Corrective Action(s): Operator must cool hot potentially hazardous foods in a quick manner. 60C to 20C in 2 hours and 20C to 4C in 4 hours. Deep containers are not permitted for use for cooling
      • Cooling foods in the future will require cooling logs. Develop cooling logs and begin using them within 1 week
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 3 issues;
      • -2 containers of imitation crab mix left out at room temperature. products measured 14C and 19C at the time of inspection
      • -1 tray of pre-prepared salmon oshi sushi left out at room temperature. product measured 24C at the time of inspection
      • -fresh made mayo (oil, egg yolks, and soy sauce) left out at room temperature
      • Corrective Action(s): Discarded all products do not store cold potentially hazardous foods >4C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues;
      • -observed staff member drop spoon in the back of house and place dirty spoon on cutting board
      • -observed staff member washing spoons for sushi prep on the left sushi bar sink without a sanitizing step
      • Corrective Action(s): Discussed with staff that all food contact surfaces must be washed, rinsed, then sanitized.
      • 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): 2 issues;
      • -Sanitizer solution for the sushi bar not available at the time of inspection.
      • -Wiping cloths were left out on counter tops at the time of inspection. 1 bucket of sanitizer solution at 100 ppm chlorine available at back of house 2 compartment sink
      • Corrective Action(s): operator must have sanitizer solution in the sushi bar during operations for sanitizing work surfaces.
      • ALL staff must keep wiping cloths in sanitizer solution when not in use. cloths are not to be left out on counter tops
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handsink in the middle of the kitchen missing liquid soap at the time of inspection. This is the designated handsink for the facility and must have liquid soap, paper towels, and hot/cold running water at all times
      • Corrective Action(s): Correction order issued for failure to have a adequately stocked handsink.
      • Failure to keep handsink fully stocked in the future will result in violation tickets, and/or closure orders
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: OUTSTANDING: food safety plan corrections are still outstanding. refer to emails from area inspector.
      • Corrective Action(s): provide an updated food safety plan to the area inspector within 5 days.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: ceiling panel missing above server staff coca cola cooler unit
      • Corrective Action(s): replace ceiling panel. due 1 week
      • Violation Score: 1
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): sushi bar cooler contents measured between 8C and 10C. products moved onto ice.
      • Corrective Action(s): Operator to purchase a new replacement sushi bar cooler. Operator requested 1.5 weeks for change; granted.
      • Keep all potentially hazardous foods on ice to ensure that they are <4c at all times.
      • Monitor temperatures frequently
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handwash station for the back of house missing liquid soap
      • Corrective Action(s): Replaced. Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up observed in the following areas;
      • -between the flat top grill and stove
      • -underneath the flat top grill
      • -on the foil holding grates at the edge of the grill area
      • -in the debris tray of the unused (covered) grill
      • -cabinets around the ice machine and sink in the back of house
      • Corrective Action(s): Clean the above noted areas, this must be done on a more frequent basis.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: REPEAT OBSERVATION: duct tape being used for dried dashi storage box (mini) above the undercounter cooler
      • Corrective Action(s): remove the duct tape. this is not a permissible surface material in a food establishment
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: sushi bar cooler unable to maintain contents <4C
      • Corrective Action(s): Operator to replace cooler unit within 1.5 weeks. Due: June 14
      • Violation Score: 3
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): fresh made mayo in piping bag found at 15C at sushi bar.
      • Corrective Action(s): discarded. Ensure that fresh made mayo is kept <4C at all times
      • 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): Sanitizer solution in spray bottle for the back kitchen area mixed with pinesol (this product is not permitted for food contact surfaces)
      • Corrective Action(s): Staff discarded the mixed sanitizer and made a new bleach and water only sanitizer. product measured 100 ppm chlorine
      • ALWAYS mix only 1/2 tsp bleach with 1L of water. do not mix with any other products.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): sushi bar handsink and back of house handsink missing paper towels at the time of inspection
      • Corrective Action(s): restocked. ensure that all handwashing stations are stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member wash gloved hands then proceed to return to work. gloves were nitrile disposable gloves
      • Corrective Action(s): Discussed proper glove use and handwashing procedures with staff. ensure that disposable gloves are discarded frequently and between tasks.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 2 packs of sliced beef defrosting in the back of the kitchen at room temperature. products still frozen
      • Corrective Action(s): move to a cooler unit.
      • all defrosting must be in a cooler unit, in cold water, or in a microwave
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: An acceptable Food Safety Plan has not been submitted to the district inspector for this facility.
      • Corrective Action(s): Provide an updated Food Safety Plan for the facility outlining the following;
      • -the process for chicken teriyaki (from receiving to cooking and hot holding to service)
      • -the process for tempura (from receiving to cooking and hot holding to service)
      • -the process for sunomono salad (from receiving to preparation to service)
      • -the process for any noodle dishes
      • the plan must outline food safety temperatures to be met, corrective actions if the temperatures are not met, and methods for cooling foods properly.
      • Plan is due March 23
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: sauce splatter noted around chest freezer and ice machine area.
      • Corrective Action(s): conduct a cleaning of the area. kitchen must be maintained in a sanitary manner.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: sushi cooler handles and back of house shelves have duct tape and aluminum tape used for securing components. this is not an appropriate material due to its inability to be cleaned and sanitized properly.
      • Corrective Action(s): Remove the duct tape and aluminum tape immediately. Discontinue this practice of using duct tape for fixing things throughout the kitchen.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided an updated sanitation plan acceptable for the new facility.
      • Corrective Action(s): Sanitation plan for the facility must be provided. this plan must have the following information;
      • -how and how often the sushi rice machine is cleaned and sanitized (must be done every 4 hours)
      • -how and how often the cutting boards and other continuously used items are cleaned and sanitized (must be done every 4 hours)
      • -how and how often deep cleaning is conducted
      • -how dishware is washed and sanitized (all items that do not get washed in the dishwasher
      • -how the dishwasher is checked to ensure that it is washing and sanitizing properly (consult your dishwasher technician)
      • -how and how often cooler and freezer units are cleaned and sanitized
      • -list of chemicals used for cleaning (detergents and cleaners) and sanitizers (typically bleach) , and their appropriate concentration and mixing instructions.
      • due: March 23 (2 weeks)
      • Violation Score: 3