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Grand Neptune Seafood Restaurant

4331 Dominion St, Burnaby · Restaurant

10 inspections

  1. Inspection de suivi

    0 infraction

  2. Inspection de routine

    2 infractions

    • 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat items at temperatures of 33 degrees Celsius in large pot on range. Gas range not turned on at time of inspection.
      • CORRECTED DURING INSPECTION - range turned on and item reheated at time of inspection at direction of EHO.
      • .
      • Corrective Action(s): Ensure food items are not left out during slow periods. All food items should be cooking if on range.
      • .
      • Score de violation: 5
      • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (INSPECTION CORRECTE) : Violations multiples :
      • - Upon arrival dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius
      • - Glass washer not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine
      • CORRECTED AT TIME OF INSPECTION - Technicians arrived on site and made dishwasher a low temperature dishwasher and replaced chlorine rinse at glass washer
      • .
      • Corrective Action(s): Ensure glasswasher is reaching 50ppm chlorine sanitizing rinse
      • Ensure dishwasher is reaching final sanitizing rinse of minimum 71 degrees Celsius.
      • .
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Violations multiples:
      • - Scoops stored directly inside dry storage containers
      • - Personal items such as cell phones and open beverage containers stored in food preparation areas and on counters directly above food preparation areas.
      • - Knives stored directly between equipment down cracks
      • .
      • Corrective Action(s): - Scoops are to be removed from dry goods containers after each use
      • - Personal items are to be stored in staff designated areas only.
      • - Knives are to be stored in designated knife storage area and in cracks between equipment
      • .
      • Score de violation: 3
      • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation : Des fientes rongantes ont été observées.
      • Active ongoing rodent infestation.
      • Pest records reviewed at time of inspection.
      • Hole observed between drywall of Casino and restaurant.
      • .
      • Corrective Action(s): Pest records do not provide how many rodents are trapped and do not indicate potential solutions or requirements of the restaurant to eradicate infestation.
      • Ensure additional traps are added.
      • Ensure facility is inspected for holes and gaps. Have holes and gaps plugged.
      • .
      • Score de violation: 9
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation: - Holes observed in screen of back door
      • - Food debris found under cook line
      • - Water pooling due to leak under combi oven.
      • - Hole observed in wall between Casino and restaurant
      • - Gap observed in double doors leading to Casino
      • - Clutter in dry storage area. Many items on floor and inhibiting cleaning of this area
      • .
      • Corrective Action(s): Eliminate all food and water sources.
      • Ensure all holes and gaps are sealed.
      • Ensure all items are up off floor minimum 15cm. Ensure back areas are clutter free.
      • .
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Plusieurs observations:
      • - Items stored on floor in dry storage area
      • - Items stored on floor in walk in freezer and cooler units.
      • - Interior of all coolers and freezers need cleaning
      • - Mould in some walk in coolers
      • - Mould inside ice machine.
      • - Grease observed in cooking areas including on floor, behind units and upper exhaust canopy
      • - Grease observed between deep fat fryers
      • - Clean ceiling where dust has accumulated
      • - Rodent droppings observed on floor under dry storage area, under combi oven and lower shelf under combi oven, cardboard container that stores soya sauce
      • Corrective Action(s): - Remove dishes from walk in cooler unit so that enough cooler space exists to move items from off floor onto racks.
      • - Ensure freezer space is adequate. Minimize food items in freezer units. Ensure no items are stored on floor.
      • - Clean many areas of restaurant where grease or food debris has accumulated
      • - Clean and sanitize surfaces where rodent droppings have been found. Use 200ppm Chlorine or equivalent.
      • .
      • Taux de violation: 15
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: Dishwasher flap is broken off end of dishwasher unit.
      • Leaking pipe under combi oven
      • .
      • Corrective Action(s): All screen flaps are to be repaired.
      • Ensure all pipes are repaired if leaking
      • .
      • Score de violation: 3
  3. Inspection de suivi

    0 infraction

  4. Inspection de routine

    2 infractions

    • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Squab x10 found to be stored at room temperature upon arrival of EHO. Internal temperatures of squab found to be at 18-25 degrees Celsius.
      • Buckets x 2 of duck feet found to be stored at room temperature. Internal and external temperatures of duck feet found to be at 18 degrees Celsius.
      • Ambient air temperature found to be at 17.9 degrees Celsius.
      • Staff informed EHO these items were "thawing"
      • EHO observed staff try to take these items into cooler unit upon arrival of EHO
      • CORRECTED DURING INSPECTION - all items discarded.
      • .
      • Corrective Action(s): Ensure this is discussed with staff. Staff are not to hide items from EHO. Staff are not to store potentially hazardous food items at room temperatures for indefinite periods of time.
      • Staff are knowledgeable enough to try to hide these items from EHO therefore staff understand food safety enough to know these items are to be stored in the cooler unit at all times.
      • .
      • Score de violation: 5
      • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation: Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate. Dishwasher after more than 5 runs and after having been continuously run for at least one hour could only reach temperatures of 65-66 degrees Celsius
      • .
      • Glass washer is out of chemical sanitizer solution. Chlorine sanitizer solution bottle empty. This indicates staff are not checking sanitizer solution of glass washer unit daily.
      • .
      • Corrective Action(s): Staff are to monitor equipment to ensure it is in good working order.
      • Make repairs to dishwasher unit
      • Ensure chlorine glass washer unit has new bottle of sanitizer solution.
      • .
      • Taux de violation: 25
      • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation: Bar area lacking paper towels.
      • Back dim sum area hand sink has had hot water turned off. CORRECTED DURING INSPECTION - Staff turned item back on
      • .
      • Corrective Action(s): Replace paper towels immediately.
      • Ensure hot water is not turned off as a method to save leaking hot water from faucet. Repairs must be made to leaking items.
      • .
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Bowls found to be stored in dry goods containers.
      • .
      • Corrective Action(s): Bowls or scoops are to be removed and cleaned after each use.
      • Bowls especially are to be removed as there is no handle which means the bowl will contaminate food items.
      • .
      • Score de violation: 3
      • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation : Des fientes rongantes ont été observées.
      • Pest control reports indicate rodent has been caught recently.
      • .
      • Corrective Action(s): Locate sources of ingress into facility and seal all holes.
      • .
      • Score de violation: 3
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation: Pest Control report indicates facility has ongoing rodent infestation and that back exit door has small gap that must be sealed.
      • Pest Control report indicates to replace door sweep.
      • .
      • Corrective Action(s): Ensure door sweep is replaced.
      • .
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Grease and food debris found throughout. Much cleaning is needed in the following areas:
      • - cook line
      • - Sous les lavabos
      • - Zone de lavage de vaisselle
      • - Ceiling has black dust in large quantities
      • Des déjections rongantes se trouvent dans les zones suivantes :
      • - Dry storage area floor by tea station
      • - Dry storage area floor in back by side door to casino
      • .
      • Mesures correctives : Nettoyer et désinfecter toutes les zones touchées par les excréments de rongeurs.
      • Ensure staff are thoroughly cleaning all areas. Routine cleaning is necessary to prevent further infestation of rodents. Some areas are being cleaned (tea area, dim sum areas) while others are not routinely cleaned (cook line, dishwasher area).
      • Ensure ALL areas of restaurant are properly cleaned on a routine basis.
      • .
      • Score de violation: 3
      • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
      • Observation: Hot water faucet in prep sink malfunctioning.
      • Tea area has hot water leak from hot water supply
      • Hot water at dim sum hand sink leaks according to staff.
      • .
      • Corrective Action(s): Ensure above areas are repaired.
      • .
      • Score de violation: 3
  5. Inspection de suivi

    0 infraction

  6. Inspection de routine

    2 infractions

    • 301 - Équipement/ustensiles/surfaces de contact avec les aliments non entretenus en état sanitaire [par. 17(1)]
      • Observation: Tops of some canned food items in dry storage area observed to have rodent droppings on surface.
      • .
      • In Dishwashing area the clean dishes are stored in area that is next to two compartment sink. Dirty water from two compartment sink is splashing on dishes. A partition is needed in this area to protect dishes.
      • .
      • Mesures correctives : Nettoyer et désinfecter les zones touchées par les déjections de rongeurs. Utilisez 200ppm de chlore ou équivalent.
      • .
      • Storage of clean dishware needs to be such that dishes will not be contaminated from dirty wash water. Install partition next to two compartment sink on shelving unit such that dishes are protected from contamination.
      • .
      • Score de violation: 5
      • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation: Paper towel dispensing unit is missing from front bar area.
      • .
      • Corrective Action(s): As discussed previously, the bar requires a wall mount single use paper towel dispensing unit for the designated hand sink.
      • .
      • Score de violation: 5
      • 402 - L'employé ne se lave pas les mains correctement ou à une fréquence adéquate [par. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff was observed to use cell phone and return to cook line without proper hand washing.
      • CORRECTED DURING INSPECTION - EHO instructed staff to wash hands prior to returning to work.
      • .
      • Corrective Action(s): Ensure hand washing is discussed with staff. Any time hands are contaminated they are to be washed prior to return to food handling.
      • .
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Scoops are being stored inside food containers including both dry storage and items in cooler units.
      • .
      • Corrective Action(s): Do not continue to store scoops inside food storage containers as it is unsanitary.
      • .
      • Score de violation: 3
      • 304 - Locaux non exempts de parasites [art. 26 a)]
      • Observation: Dead rodent observed in dry storage area on floor.
      • Rodent droppings observed on floor in both storage areas.
      • Bag of flour observed to have chewed marks on exterior
      • .
      • Corrective Action(s): Rodent activity observed at facility.
      • Appears to be limited to dry storage areas only.
      • Discuss with Pest Control company. Determine sources of entry and seal any holes. Use 200ppm Chlorine to sanitize any areas affected by rodent droppings
      • .
      • Taux de violation: 15
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation: Back door appears to have small gap along bottom of screen door.
      • Large amounts of food debris on floors. Manager explained third party cleaning company is responsible for cleaning of floors.
      • Not all dry goods stored in pest proof containers
      • Lard observed to be stored openly on shelf
      • .
      • Corrective Action(s): Discuss with Pest control company.
      • Cleaning of floors needs to improve significantly. Cleaning involves removing food debris from entire floor and not just in walkways. Staff need to be getting into hard to reach areas that rodents can easily access.
      • Food items are not to be stored outside of pest proof containers. Rodents can easily gain access to food items in cardboard, paper or no containers.
      • .
      • Score de violation: 9
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Des fientes rongeuses ont été observées:
      • - Floors of dry storage areas
      • - Lower shelves of back storage area
      • .
      • Large accumulation of grease and food debris on floors:
      • - Under cooking line including woks to oven
      • - Under dry storage shelving units
      • - Sous machine à glace
      • - Under stand up coolers and freezers
      • - Under shelving units
      • - Sous les lavabos
      • .
      • Grease and food accumulation on lower shelf in back food preparation areas.
      • .
      • Inside walk in cooler units cleaning needs to occur:
      • - Items stored on floors in walk in cooler units. Items are to be stored on shelves.
      • - Shelving of walk in cooler unit needs cleaning
      • - Mould has accumulated on walls and ceilings surrounding fans
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Items need to be removed from all shelves and cleaned and sanitize prior to placing back on sanitized shelves.
      • .
      • Better overall cleaning needs to occur. Floors need specific attention. If cleaning company is doing poor job a new cleaning company or staff from restaurant need to clean. There is no excuse for the lack of cleaning on floors observed today. Restaurant ownership must ensure staff are properly cleaning. This includes any third party cleaners.
      • .
      • Staff need to ensure lower shelves are better cleaned. Now that facility has rodents cleaning needs to be even better. There is no excuse for leaving bottom shelves in poor sanitary condition.
      • .
      • Taux de violation: 15
  7. Inspection de routine

    2 infractions

    • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at bar hand sink.
      • Area has been modified from original design and original wall mount paper towel dispensing unit has been taken down.
      • CORRECTED DURING INSPECTION - paper towels added at instruction of EHO to area
      • .
      • Corrective Action(s): Ensure wall mount paper towel dispensing unit is added to bar area.
      • .
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: ***Food preparation observed to be occurring in side hallway. REPEAT VIOLATION - FROM PREVIOUS INSPECTION: Food items found in side dry storage area that appear to be from food preparation. Exposed food items on rolling cart observed. Remove cart from this area. As discussed during last inspection there is to be no food preparation in this area as area lacks hand sink. Food storage only.
      • .
      • Food observed to be stored on floor in walk in cooler unit
      • Scoops observed to be stored inside dry bins
      • Rice paddle stored in tepid water
      • Spray bottle used for cooking containing rice wine unlabeled.
      • .
      • Corrective Action(s): ***Food preparation is NOT to occur in this storage area as no hand sink is within reasonable proximity to area. This has been addressed in the past inspections. Please discuss with staff.
      • .
      • Remove plates stored in upper two shelves in walk in cooler unit and store elsewhere. Plates are used for banquets only and take up valuable real estate in walk in cooler unit that could be better used for food storage as it was intended.
      • Scoops are not to be stored directly inside dry goods containers as handles have the potential to contaminate food items. Not best practice. Remove scoops after each use.
      • Rice paddles should be stored on ice to slow bacterial growth. Change often
      • Spray bottle is identical to those used for bleach sanitizer solution. Ensure all bottles of rice wine are labeled and that bottles of sanitizer solution are labeled clearly. As EHO does not read Chinese EHO could not determine if bottles were labeled properly - please ensure bottles are labelled properly (in language preferred by employees. English is NOT required).
      • .
      • Score de violation: 3
      • 210 - Aliments non dégelés d'une manière acceptable [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat observed to be thawing out at room temperature.
      • .
      • Corrective Action(s): Ensure staff are thawing raw potentially hazardous food items as follows:
      • - Under cold water that is changed frequently
      • - In cooler units
      • - Au micro-ondes
      • .
      • Score de violation: 1
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation: As adjacent areas of hotel have rodent issues the door leading to hotel should be tight fitting to prevent the entry of pests into the establishment. Today EHO observed areas of door that were not tight fitting.
      • .
      • Corrective Action(s): Have door tightly sealed to prevent against the entry of pests into facility. Door sweep needed in this area.
      • Have all exterior doors examined for fit and ensure all exterior doors are tight fitting as well. Once rodents enter an establishment it does not take long before they establish themselves and become extremely difficult to control.
      • .
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Cleaning company is not cleaning floors properly. Much food debris observed only on floors today.
      • Staff are doing an excellent job of cleaning areas they are responsible for including walls, cooler fronts, shelves, lower shelves, etc.
      • It is extremely apparent that an outside company is cleaning the floors as this is the only area lacking adequate sanitation .
      • .
      • Corrective Action(s): Discuss with cleaning company and ensure floors are cleaned properly at the end of each night.
      • .
      • Score de violation: 3
  8. Inspection de suivi

    0 infraction

  9. Inspection de routine

    2 infractions

    • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO par-cooked chicken found to be hanging on lower shelf. Temperatures of 7 degrees Celsius observed.
      • CORRECTED DURING INSPECTION - chicken removed from area and placed into walk-in cooler unit.
      • .
      • Corrective Action(s): This is a repeat violation and has been discussed in the past. Any drying out of chicken and chicken skin is to occur in the cooler unit.
      • Discuss repeat violation with staff and ensure it does not occur again.
      • The remainder of the chicken and squab was found to be stored in the walk-in cooler unit
      • Ensure staff continue to follow this procedure.
      • .
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: Staff observed to prepare personal beverage on food preparation surface
      • Multiple observations of staff beverages stored directly on food preparation surfaces or in food storage areas.
      • Staff Cell phone observed on upper shelf in food preparation area
      • EHO observed raw meat stored above ready to eat food items.
      • EHO observed cooked meat cooling on shelves in dry storage area.
      • EHO observed items for food preparation in dry storage area.
      • Starbucks garbage found hanging from food preparation area. Starbucks cold brew container found inside under counter cooler unit
      • Scoop for ice machine was found to be a bowl
      • Scoops stored directly inside dry storage
      • .
      • Corrective Action(s): Staff beverages should not be located in or on food preparation surfaces. Find more suitable storage location for staff beverages.
      • Ensure staff cell phones are on your person or stored in designated food storage areas. Cell phones are unsanitary.
      • Remind staff of proper cold storage: raw meat is always to be stored below ready to eat food items
      • Remind staff that food preparation is to occur only in designated food preparation areas and NOT food storage areas. This includes food preparation and food cooling
      • Ensure staff are discarding waste at end of shift. Do not store personal items inside cooler units or hanging with other food equipment.
      • Bowls are unsuitable for scoops as they do not have a designated handle and risk contaminating the food with previously handled area.
      • Ensure scoops for dry store items are sent to dishwasher after use and not placed back directly inside dry storage unit.
      • .
      • .
      • Score de violation: 9
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation: Upon arrival of EHO and throughout inspection back door was left open.
      • Back door has rubber door skirt broken. Rodent entry possible in this area.
      • Many items in dry goods storage areas are stored without proper pest proofing.
      • .
      • Corrective Action(s): Ensure back door remains closed and tight fitting throughout the day. Facility is located in area that has high rodent activity. Prevention is best measure.
      • Repair Back door skirt/sweep so that it is tight fitting to prevent against the entry of rodents.
      • Ensure dry goods are stored in pest proof containers.
      • .
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: Nettoyage nécessaire:
      • - Ceiling mould/dust in walk in cooler
      • - Ceiling dust in main food preparation area
      • - Organize storage area next to live seafood
      • - Food items are not to be stored on floor in walk in cooler unit or in dry storage area. Ensure items are stored up off floor 15cm
      • .
      • Corrective Action(s): Clean areas above.
      • .
      • Score de violation: 3
  10. Inspection de routine

    2 infractions

    • 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available for use upon arrival of EHO.
      • CORRECTED DURING INSPECTION. staff were instructed to make sanitizer solution.
      • .
      • Corrective Action(s): Staff knew what sanitizer was and did not have to be instructed how to make the sanitizer therefore staff are aware they are supposed to have sanitizer solution made prior to food production and used throughout the day.
      • Discuss with staff. Ensure sanitizer solution is made prior to food production and used throughout the day. Change as necessary.
      • .
      • Score de violation: 5
      • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to large stock pots on two burner had three ladles stored within.
      • CORRECTED DURING INSPECTION: EHO instructed ladles to be removed and washed in dishwasher before finding more suitable location
      • .
      • Corrective Action(s): Facility does not have a large number of hand washing sinks. It is extremely important that all designated hand sinks are freely accessible at all times.
      • Storage of ladles in hand sink is unsanitary and is not to occur again.
      • Do not repeat this action. Discuss with staff.
      • .
      • Score de violation: 5
    • 209 - Aliments non protégés contre la contamination [art. 12 a)]
      • Observation: 1) Garbage can lids stored on top of garbage cans. This means staff will have to touch garbage can lid to dispose of paper towels after hand washing. This will recontaminate clean hands.
      • 2) Cell phones were observed in use twice during inspection. Staff appear to converse on cell phones in kitchen food preparation area.
      • 3) Food equipment stored on grease trap in dim sum area.
      • 4) Salted fish stored at back door on floor.
      • .
      • Corrective Action(s): 1) Cease this practice. Keep garbage can lids open to dispose of items easily without touching lids and contaminating hands
      • 2) Ensure that if staff are using cell phones in food preparation areas they are storing the cell phones on their person or in designated areas AND that proper hand washing occurs.
      • 3) Nothing should be stored on grease traps as these items are extremely dirty and not sanitized.
      • 4) No food item is to be stored on the floor
      • .
      • Score de violation: 3
      • 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
      • Observation (CORRECTED DURING INSPECTION): Side door to casino left propped open.
      • C'EST UNE ERREUR.
      • .
      • Corrective Action(s): Keep all doors closed and tight fitting to prevent against the entry of rodents into establishment.
      • .
      • Score de violation: 3
      • 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
      • Observation: 1) Cleaning required. Current janitorial staff are not cleaning floors thoroughly enough. Food debris found in corners, under dishwasher and surrounding area, under large equipment and in other hard to reach areas.
      • 2) Exhaust canopy vents are not clean. Grease has built up such that grease drippings have solidified and are above food cooking areas. This has the potential to drop into food.
      • .
      • Corrective Action(s): 1) Discuss with cleaning staff. Floors are to be cleaned nightly including in hard to reach areas
      • 2) Exhaust canopy vents are to be cleaned at least weekly. Ensure this is added to the weekly cleaning routine.
      • .
      • Score de violation: 3
      • 307 - L'équipement, les ustensiles et les surfaces de contact avec les aliments ne sont pas de conception ou de matériau approprié [art. 16; art. 19]
      • Observation: Small wooden table in cooking area is not made of suitable material for area. Item is constructed of materials that are not easily cleanable as they are absorbent.
      • .
      • Corrective Action(s): Replace wooden table with stainless or similar material.
      • .
      • Score de violation: 3