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1003 Brunch & Dessert

120B - 6540 Burlington Ave, Burnaby · Restaurant

12 inspections

  1. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Water pitchers for customers -a few of them have very narrow necks (similar to glass coke bottles). These pitchers are intended for reuse but cannot be dishwashed in a practical manner
      • Corrective Action(s): Discontinue and remove these water pitchers. Use pitchers that can be dishwashed in a practical manner
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to-reach areas under the oven near the wall are not being cleaned regularly -build-up of debris there
      • Corrective Action(s): Clean and disinfect hard-to-reach areas at least on a weekly basis/as needed
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed a ziplock bag being dishwashed -this a single-use item that is not durable for high temperature washing
      • Corrective Action(s): Ziplock bags are single-use only then discard
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 flats of eggs were on the counter at time of inspection -surface temperature was showing 9 deg C
      • Operator indicates it was just taken out for dish preparation
      • Corrective Action(s): Transfer to fridge immediately
      • Maintain potentially hazardous foods at safe refrigerator temperatures
      • Only take small number of eggs out during rush periods
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine has visible mold growth on the inner walls
      • Corrective Action(s): Empty out the machine, clean and sanitize the ice machine
      • Should be done at least on a monthly basis or as needed
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink next to washer completely blocked off with equipment and paper towel dispenser was empty
      • Corrective Action(s): Do not block off handsinks -store excess ware in your utility wash sinks
      • all handsink must be adequately stocked -paper towels, pumped soap
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Goods are stored on the floor in the storage areas
      • Corrective Action(s): Better organization is needed -keep goods off the floor on your shelves to enable cleaning and monitoring underneath for pests
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is missing a drain rack / drain board in the back for drying dishes
      • Corrective Action(s): Operator to install a drain rack above the handsink for drying ware
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few cut fruit trays double stacked in the Preparation Cooler insert area
      • Corrective Action(s): Do not double stack the inserts -one layer only to better maintain temperatures
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -High temperature dishwasher not achieving rinse temperature. Tested five consecutive cycles at plate temperature:
      • 60 deg C
      • 65 deg C
      • 66 deg C
      • 67 deg C
      • 64 deg C
      • -Bleach sanitizer at the bar had ~0ppm reading
      • Corrective Action(s): -Minimum at plate temperature is >71 deg C. Have the washer repaired immediately -you will need to Manually wash dishes in the meantime as instructed: wash/dry in the washer then chemical sanitize in the dishwash sink as per the signs posted
      • Operator called serviceman while onsite
      • NOTE: no daily temperature logs are being maintained for the washer -template provided to test the washer on a daily basis
      • -Bleach sanitizer solutions must be maintained >100ppm as per test strips
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foods being stored on the floor under the shelves individual bottles, flour
      • Corrective Action(s): Do not store foods on the floor -any goods under the kitchen shelves must be in the large storage bins to facilitate cleaning and monitoring of pests
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not achieving rinse temperature and the thermostat dials are not accurate
      • Corrective Action(s): Repair washer
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Both sanitizer bleach spray bottles have no labels
      • Corrective Action(s): Label all your chemical bottles/containers
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Domestic combo fridge in storage area has no thermometer at food level
      • Corrective Action(s): All fridges must have a thermometer at food level to facilitate temperature checks
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator is food preparing on the floor in the back next to dishwasher.
      • As well food preparation is occurring in the Side Dining Room (not used for patrons)
      • Corrective Action(s): Do not food prepare on the floor! -remove all the equipment there.
      • Suspend all food preparation in the Side Dining Room -You are to submit revised floor plans for new usage of areas
      • Effective immediately menu items to be reduced to:
      • Soups/Sandwiches and Desserts
      • Operator to block off all the other items
      • Additional food preparation space is needed before consideration of these items are placed back on the menu
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking preparation cooler inserts -discarded the watermelon slices
      • Poached eggs stored at room temperature -discarded the eggs
      • Corrective Action(s): Properly store potentially hazardous foods in your fridge and/or below the fill-line of the preparation cooler
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsinks in bar/kitchen have no paper towels
      • One of the washrooms has no paper towels in the dispenser
      • Corrective Action(s): ALL handsinks must be properly stocked for adequate handwashing:
      • -place a FIXED paper towel dispenser at bar handsink and replenish all dispensers
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pooling of eggs observed in the fridge
      • Corrective Action(s): Do not pool and store shelled eggs. Once cracked open you must be cooking right away
      • NOTE: this was cited previously in the June 2023 inspection -next enforceable step is ticketing/closure
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mop wash tub is not draining -operator is draining mop water in the toilet in the meantime -OK
      • Corrective Action(s): Repair clogged drain
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator is food preparing on the floor in the back kitchen and the dining Side Room
      • Operator is storing too much foods/equipment on the preparation tables at the kitchen/bar leaving very little room to "food prepare"
      • Wall area behind the air fryer and induction cooker is accumulating food debris
      • Corrective Action(s): These are unapproved food preparation areas.
      • Remove all food preparation equipment from the Side Room: tables, oven, blender
      • Remove all unecessary equipment/foods at kitchen/bar preparation tables
      • Operator to immediately suspend the "All Day Brunch" menu -soups/sandwiches and desserts ONLY until additional preparation space is provided -spoke at length with the operator options here.
      • All menus need to have the "All Day Brunch" blocked off for follow-up inspection
      • Place a more durable wall material behind the air fryer/induction cooker such as tile/FRP panels/stainless steel
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Coffeemate stored under the bar sink next to cleaning chemicals
      • Corrective Action(s): Store foods up and away from cleaning chemicals
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There's an open shallow tray under the oven with drain hoses pooling water
      • Corrective Action(s): Either enclose the water tray or drain the hoses into the available sinks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The dry storage room is disorganized. There are tools and misc equipment, foods (shelf stable) stored there. There are equipments there no longer used for the restaurant.
      • Corrective Action(s): Remove any equipment/goods no longer related to the restaurant from the premises
      • Place the foods on one side of the room on a shelving unit and keep all other goods on the other side
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The air fryer was right up against the wall and causing food stains. The air vents of the air fryer are located at the back of the unit.
      • Corrective Action(s): Clean and sanitize the wall of the food stains
      • Do not place the air fryer right up against the wall. Place a more durable wall material behind the air fryer such as tile or FRP panel.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a number of potentially hazardous foods at room temperature in the back kitchen in excess of >2 hours:
      • -a container of cooked potato wedges
      • -raw shelled eggs
      • -cut watermelon slices
      • -cooked sausage in the air fryer unit
      • -Some menu items require assembly of many ingredients such as the sausage, duck slices, fruits. Operator is only using the 2-door display cooler for this action
      • -A package of frozen sausage at room temperature at 6 deg C
      • Corrective Action(s): -Discarded all the foods.
      • -**Operator to obtain a Preparation Cooler (shown to operator) to facilitate assembly of foods and not having to take in/out of the fridge all the time. Submit which Preparation Cooler specifications and updated Floor Plan where to install it.
      • -Defrost foods health safely:
      • -->overnight in the fridge
      • -->as part of the cooking process
      • ---> under cool running water in original plastic packaging
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at all in front or back. Operator was using a "lemon slice solution" for cleaning??
      • Corrective Action(s): You must be following your approved Sanitation Plan!
      • Bleach sanitizer bucket/spray bottle must be ready to use (at least one in the front and back areas
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Open bulk foods in storage room
      • Corrective Action(s): Keep open bulk food bags in rodent proof containers (lids shut tight)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen shelves (upper and lower) are disorganized.
      • Front bar shelves disorganized -personal worker items mixed in with public foods/areas
      • Storage room disorganized -many goods on the floor
      • Corrective Action(s): Organize all your goods on the shelves -do not cover the food preparation areas
      • Centralize all personal worker items in one area away from food preparation areas
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Both food workers have hand nail extensions and polish decorations.
      • Corrective Action(s): Food worker hands cannot be handwashed properly (under the nails) with nail extensions and polish + decorations may contaminate the foods -nails must be kept short trimmed with no polish/decorations
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine had a chilling beverage container in there
      • Corrective Action(s): Ice is a food and must be protected -remove the beverage container and discard the ice. Use your fridge/freezer/bucket of ice for beverage chilling.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Pooling of raw eggs observed.
      • -Open canned foods observed in the fridge
      • Corrective Action(s): -Discarded raw pooled egg.
      • Do not pool raw eggs you may be spreading Salmonella to the whole container of egg this way -review the BCCDC handout on pooling of raw eggs
      • -Do not store canned foods once opened they may begin to rust and contaminate the foods
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added a domestic Air Fryer unit.
      • Corrective Action(s): Provide confirmation from the City of Burnaby (Fire Deparment) there are no objections to the addition of this cooking equipment
      • Violation Score: 1