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A1 Coffee & Donuts

14795 108th Ave, Surrey · Restaurant

44 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > 200 PPM chlorine residual (sanitizer strip bleached out) detected in the sanitizer spray bottle. Note: This is a repeated violation.
      • Corrective Action(s): Sanitizer spray bottle was diluted. 200 PPM chlorine residual detected from the newly diluted bottle.
      • Please only add 2 tsp bleach per 1 L water to make a 100 - 200 PPM chlorine residual sanitizer - too much can create a chemical hazard to food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food soil noted on the door beside the walk-in cooler.
      • 2. Excessive frost/ ice buildup in the upright freezer in front of the walk-in cooler.
      • Corrective Action(s): 1. Clean and sanitize the door noted with food soil.
      • 2. Move all food in the upright freezer in another functioning freezer. Defrost, clean and sanitize the freezer before returning frozen food in this unit.
      • Date to be corrected by: January 27, 2026
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced donair chicken was being hot held at 24.0C.
      • Corrective Action(s): Manager reheated the chicken on the grill.
      • When reheating, please always follow these procedures:
      • 1. Reheat all previously cooled food to at least 60.0C.
      • 2. Preheat the hot holding unit to at least 60.0C.
      • 3. Then place the reheated food in the hot hold unit to keep at above 60.0C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Drain plugs are missing from the 3-comparment sink. Note: Food are served to customers in to-go containers.
      • Corrective Action(s): As per Manager, he is unaware where the drain plugs went. He called the owner to bring at least 3 new drain plugs to the facility within the next hour. At this time, do not wash any dishes or if the drain plugs are unavailable in the next hour, as a temporary measure, Manager can fill one of the large grey basins with chlorine sanitizer (2 tsp bleach per 1 L water) and sanitize any cooking utensils in the basin until the drain plugs arrive.
      • Manager and operator MUST ensure that drain plugs are available at all time so staff can pratice proper manual warewashing when required.
      • If drain plugs are not present upon the follow-up inspection, a Closure Order may be issued.
      • Date to be corrected by: Today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One of the sanitizer spray bottles was noted with over 200 PPM chlorine residual (chlorine test strip was bleached white).
      • Corrective Action(s): Dilute this sanitizer spray bottle. Reminder to only add 2 tsp of bleach per 1 L water to mix a 100 - 200 PPM chlorine residual solution as a food grade sanitizer.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some large flies were noted on the wall by the coffee area.
      • Corrective Action(s): Keep the facility clean and remove any possible pooling water. Contact your pest control company and continue to work with them.
      • Date to be corrected by: Ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy grease buildup noted on the baffles of the fume hoods (both front and back hoods).
      • 2. Grease buildup noted on the oven door (not currently in use - below flat grill).
      • 3. Grease buildup noted on the cookline.
      • 4. Heavy frost or ice buildup in the upright freezer across from the donair area in the back room.
      • Corrective Action(s): 1 - 3. Clean and scrub all areas with grease buildup as the grease can be both a fire hazard and pest attractant.
      • 4. Move all food in this freezer to another functioning freezer. Defrost and clean this freezer. Ensure it is able to reach -18.0C before returning food to this freezer.
      • Date to be corrected by: September 25, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (front for toppings) was noted with an internal temperature of 9.6C. Note: Only toppings were noted on the top rail, not much cold potentially hazardous food, aside from some shredded lettuce and chopped cucumber, was stored in this unit.
      • Corrective Action(s): As per Manager, they were aware that this unit was broken and has a technician came in this morning to fix it. Food was placed along the top rail about half an hour before the inspection.
      • At this time, limit the amount of toppings on the top rail to an amount that can be used within 4 hours. Anything after 4 hours that are not used must be discarded, provided that the prep cooler has not reached 4.0C at that time.
      • Do not store any cold potentially hazardous food in this unit until it is able to maintain at 4.0C or below - shredded lettuce and chopped cucumber was moved to another functioning cooler.
      • Date to be corrected by: Monitor unit today and fix as soon as possible.
      • 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): 3-door upright cooler was noted with an internal temperature of 9.8C. No evidence of temperature tracking was noted for this cooler unit. All cold potentially hazardous food was discarded by the staff during the inspection. No other cold potentially hazardous food was stored in this unit by the end of the inspection.
      • Corrective Action(s): Staff threw out all the cold potentially hazardous food items. Picture evidence collected - the following was discarded: 2 x 5 kg containers of Greek yogurt (13.8C), 5 kg container of tomato sauce, 4 kg container of yogurt nature and 2 boxes of individual yogurt (24 x 500 ml yogurt drink).
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen door was noted broken on the side - revealing a large hole where pests can enter into the facility.
      • Corrective Action(s): Replace or repair the screen door so pest cannot enter the facility.
      • Date to be corrected by: June 3, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-door upright cooler was noted with an internal temperature of 9.8C. No evidence of temperature tracking was noted for this cooler unit. All cold potentially hazardous food was discarded by the staff during the inspection. No other cold potentially hazardous food was stored in this unit by the end of the inspection.
      • Corrective Action(s): Staff called in the unit for servicing. Do not use this cooler unit to store any cold potentially hazardous items until it is fixed and able to maintain at 4.0C or below.
      • Date to be corrected by: May 28, 2025
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): *Repeat Violation* Humus and Greek yogurt stored in the front display cooler unit had an internal temperature >2 hours. The two items were stored in the unit for < 2 hours.
      • Corrective Action(s): Staff moved the humus and Greek yogurt into another working cooler unit. Staff were instructed to only keep a 2 hour supply of cold potentially hazardous foods in the front display cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken stored in the back hot holding unit had an internal temperature of 50 deg C. The chicken was cooked less than 2 hours ago.
      • Corrective Action(s): Staff reheated the cooked chicken to above 74 deg C and placed it in the preheated hot holding unit. Note: Hot potentially hazardous foods can only be reheated once to 74 deg C, if temperature falls below 60 deg C again, the hot potentially hazardous food must be discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Handwashing station near display prep cooler was not supplied with hot running water
      • 2) Handwashing station near point of sale was not supplied with paper towels in paper towel dispenser
      • Corrective Action(s): 1) Ensure that handwashing station is equipped with hot and cold running water, soap and paper towel. Continue to use working handwashing station in the front area in the mean time.
      • Correction date: Immediately
      • 2) *Corrected during inspection* Staff refilled paper towel dispenser with paper towels
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Improvements noted in pest management. However, pest droppings were still observed in the cabinets near the point of sale area, underneath the handwashing station.
      • Corrective Action(s): - Staff thoroughly cleaned and sanitized the above mentioned area during the inspection. Continue with licensed pest control services. Identify and seal and potential gaps.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of cardboard as a liner at the dishwashing area.
      • Corrective Action(s): Staff discarded the cardboard during the inspection.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Humus and Greek yogurt which were stored in the display prep cooler registered internal temperatures >4 deg C for less than 2 hours.
      • Corrective Action(s): Humus and Greek yogurt were moved to a working cooler unit that registered at or below 4 deg C. New humus and Greek yogurt that registered <4 deg C was placed in the prep insert cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Front handwashing station near the prep area did not have hot or cold water at the start of the inspection.
      • 2) Staff washroom not supplied with paper towel
      • Corrective Action(s): 1) Operator adjusted the plumbing such the handwashing station was supplied with hot and cold running water, soap and paper towel.
      • 2) Staff restocked the staff washroom with paper towel and now the handwashing station was equipped with hot and cold running water, soap and paper towel
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: *Repeat* Improvement in pest management observed. However, pest droppings were noted in the cabinets under the front handwashing station and point of sale area
      • Corrective Action(s): Thoroughly clean and sanitize the above-mentioned area. Remember to wear personal protective equipment and to sweep droppings. Continue with licensed pest control services and their recommendations. Monitor for future pest activity.
      • Correction date: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *Repeat* Meat juices observed on the floor of the walk-in cooler.
      • Corrective Action(s): Thoroughly clean and sanitize the above-mentioned area
      • Correction date: 2 weeks
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of cooked chicken registered between 40-50 deg C and was stored at room temperature. Chicken was recently cooked (<2 hours) and was cooling down.
      • Corrective Action(s): Cooked chicken was moved to a working cooler unit that registered at or below 4 deg C. Reviewed cooling times and temperatures: 60 deg C to 20 deg C within 2 hours and 20 deg C to 4 deg C within an additional 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the time of inspection.
      • Corrective Action(s): Staff filled two spray bottles with chlorine sanitizer solution which registered at 100 ppm each.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both front handwashing were had soap dispensers that were empty.
      • Corrective Action(s): Staff refilled the soap dispensers such that the two handwashing stations were supplied with hot and cold running water, liquid soap and paper towel.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Observed a dead mouse in a snap trap underneath the large glass door cooler in the back area.
      • 2) Observed 10+ mice droppings in the cabinets underneath the front walk-in cooler by the point of sale area
      • Corrective Action(s): Thoroughly clean and sanitize the above mentioned areas. Remember to wear personal protective equipment and to sweep the droppings. Continue to monitor pest activity in the above mentioned areas.
      • Correction date: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Meat juices were observed on the floor of walk-in cooler
      • 2) Front and back ventilation hoods observed with grease, oil and carbon build-up
      • Corrective Action(s): Thoroughly clean and sanitize the above mentioned areas, focusing on hard to reach areas.
      • Correction date: 2 weeks
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Soiled cardboard was stored underneath the fryer unit. Cardboard was soiled with grease and oils.
      • Corrective Action(s): Staff removed the cardboard from below the fryer unit.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were unlabelled.
      • Corrective Action(s): Staff wrote "Sanitizer" on the spray bottles during the inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty held a valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): In the absence of the operator, at least one staff member during operating hours must hold a FOODSAFE Level 1 or equivalent certification.
      • Provide a copy of enrolment and successful completion of a FOODSAFE Level 1 or equivalent course to the District Health Inspector via email.
      • Correction date: 1 month
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): 10+ fresh mouse droppings noted in one of the front cabinetry units noted with the leaking sink.
      • Corrective Action(s): **Issue corrected at the time of inspection** Staff removed all contents from this cabinetry unit and was sweeping and sanitizing the area noted with the droppings. Continue to monitor for droppings in this cabinetry unit.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust buildup noted on the wall above the front rice cooker/ donair meat warmer unit area.
      • Corrective Action(s): Clean the dust buildup to avoid any dust from dislodging from the wall and contaminating the food while being prepared.
      • Date to be corrected by: January 12, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leaking observed at the front of house handwash station.
      • Corrective Action(s): Fix the leaking pipe to avoid buildup of stagnant water that may attract pest.
      • Date to be corrected by: January 17, 2024
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator was not onsite at the time of inspection, no staff onsite during the inspection has a valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): Operator must ensure one of the staff who was present during the inspection today completes FOODSAFE level 1 or equivalent and present that to the covering District Health Inspector (business card provided). It is the operator's responsibility to ensure that in their absence, at least one staff is always certified with FOODSAFE or equivalent whenever food is being prepared or served.
      • Date to be corrected by: February 10, 2024
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. cooked lamb dish, processed cheese slices, creamers, and one jug of milk) were stored in the upright cooler above 4 degrees C. Lamb was cooked yesterday according to staff. Internal temperature of lamb dish was at 11 degrees C.
      • Corrective Action(s): Staff discarded the lamb above 4 degrees C internal temperature. Staff transferred the milk, creamers, and cheese into another cooler at or below 4 degrees C. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Keep the upright cooler empty of potentially hazardous food until it is adjusted or re-serviced to maintain a temperature at or below 4 degrees C.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two packages of wraps were stored on the lowest shelf of the walk-in-freezer next to raw meat. Visible raw meat juices were present over the packaging.
      • .
      • 2. Greater than 200 ppm chlorine sanitizer was measured in a spray bottle as the test strips were bleaching out.
      • Corrective Action(s): 1. Staff discarded the two wrap packages with raw meat juices present over the packaging. Remaining wraps were observed properly stored on a higher shelving unit in the walk-in-freezer separately from raw meat.
      • .
      • 2. Staff setup 100-200 ppm chlorine sanitizer by mixing 1/2 teaspoon bleach per L of water during the inspection. Ensure 100 ppm chlorine sanitizer is setup to sanitize surfaces.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on the floor below a shelving unit near the backdoor and floor corner near the shelving unit with the microwave.
      • Corrective Action(s): Clean and sanitize the above-noted areas to remove the rodent droppings; Correct today. Monitor for signs of pest activity and continue with pest control measures: cleaning and sanitizing all affected areas, pest control program to re-service traps, cleaning of the floor and equipment to prevent any potential food/water sources for pests, keeping doors closed between use, sealing any potential entry points, keeping food covered in pest proof containers between use, and preventing any potential harborage areas.
      • .
      • Provide a copy of your most recent pest control report to the Environmental Health Officer within 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Upright glass door cooler was at 8.7 degrees C at the time of inspection.
      • .
      • 2. Faucet had a leak at the ware-washing sink.
      • Corrective Action(s): 1. Adjust, repair, or re-service the upright cooler so that it maintains a temperature at or below 4 degrees C; Correct today. Staff member called the Operator during the inspection and informed that a technician would re-service it today.
      • .
      • Ensure this fridge remains empty of cold potentially hazardous food until it is maintained at or below 4 degrees C to prevent any potential growth of harmful bacteria and/or production of toxins in the food; Effective immediately.
      • .
      • 2. Ensure the appropriate repairs are made to prevent the leak at the ware-washing sink; Correct within 1 week.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle was not labelled to identify the contents.
      • Corrective Action(s): Staff labelled the chlorine spray bottle to properly identify the contents.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inner surface of lid of chest freezer is not intact. Note: Fries were covered inside this chest freezer.
      • Corrective Action(s): A new chest freezer is on order according to staff and expected to arrive within a few weeks. Ensure the new chest freezer is able to maintain temperatures at or below -18 degrees C prior to stocking it with frozen food.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff members on shift in the absence of the Operator do not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Ensure at least one staff member on shift in the absence of the Operator holds valid FOODSAFE Level 1 or equivalent course training; Correct by December 9, 2022. Provide an update to the district Environmental Health Officer upon successfully completing the FOODSAFE Level 1 or equivalent course.
      • .
      • A staff member on shift showed that they have registered for an online FOODSAFE Level 1 equivalent course and that the second full-time staff member would soon register for it as well.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handsink near the 3-compartment sink lacked paper towels in the dispenser.
      • 2. Handsink near the prep. cooler lacked liquid soap and had a slow flow of water.
      • Corrective Action(s): 1. Staff placed a paper towel roll near the handsink near the 3-compartment sink. Staff is to place the paper towels into the paper towel dispenser later today.
      • 2. Staff re-stocked liquid soap at this handsink. As an interim solution, staff removed the faucet head component to increase the flow of water at the handsink near the prep. cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw meat was stored above ready-to-eat food products (tomatoes) in the upright cooler.
      • 2. Raw meat was stored on a higher shelf in the walk-in-freezer than ready-to-eat food products (baklava, hamburger buns, and sauces).
      • Corrective Action(s): All food products were covered in cold storage areas. Staff member re-arranged food products to store ready-to-eat food on a higher shelves and raw meat on the lower shelves of the refrigeration and freezer unit during the inspection.
      • .
      • Ensure ready-to-eat food product is stored on higher shelves than raw meat in refrigeration units to prevent any raw meat juices (containing potential harmful bacteria) from dripping onto the ready-to-eat food since ready-to-eat food will not undergo a further cook step to eliminate bacterial contamination.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Floor of the walk-in-freezer requires cleaning to remove the accumulating food debris.
      • 2. Upright freezer had ice build-up inside it.
      • Corrective Action(s): 1. Clean the floor of the walk-in-freezer to remove the build-up of debris; Correct by November 15, 2022.
      • 2. Defrost and clean the upright freezer to remove the build-up; Correct by November 15, 2022.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Handsink near the prep. cooler had slow water flow.
      • 2. A part of the lid of the chest freezer is broken.
      • Corrective Action(s): 1. As a temporary solution, staff removed the faucet head to increase the flow of water from this handsink during the inspection. Repair/replace the faucet head and make the necessary repairs to increase the flow of water from the handsink near the prep. cooler; Correct within 2 days.
      • 2. Replace the chest freezer or the upper lid component. Staff informed they have ordered a new chest freezer that is expected to arrived within 2-3 weeks.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Domestic cooler lacked a thermometer.
      • Corrective Action(s): Staff added an additional thermometer inside this cooler during the inspection. Ensure to regularly check refrigeration temperatures to ensure cold potentially hazardous food is stored at or below 4 degrees C.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff members on shift in the absence of the Operator do not hold valid FOODSAFE Level 1 or equivalent course training. This is a repeat violation.
      • Corrective Action(s): Ensure at least one staff member on shift in the absence of the Operator holds valid FOODSAFE Level 1 or equivalent course training; Correct within 1 month and provide an update to the district Environmental Health Officer. Failure to comply may result in progressive enforcement action (issuance of a violation ticket).
      • .
      • Refer to www.FOODSAFE.ca for information on FOODSAFE Level 1 courses. Refer to the current BCCDC Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 for information on FOODSAFE level 1 equivalent courses.
      • Violation Score: 1
  16. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Handle component was missing from the handsink in the staff washroom.
      • 2. Screendoor had a partially broken screen component.
      • Corrective Action(s): 1. Install the handle over the metal component of the handsink in the staff washroom; Correct within 1 month.
      • 2. If the screendoor is to be used, replace the partially broken screen component with a new intact screen; Correct within 1 week. In the interim, continue keeping the backdoor closed to prevent potential pests from entering the food premises.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the Operator's absence, both staff members on duty did not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): In the Operator's absence, at least one staff member on shift is required to hold valid FOODSAFE Level 1 or equivalent course training. Ensure enough staff successfully complete a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct by September 26, 2022. Provide an update to the Environmental Health Officer upon registration of staff into a FOODSAFE Level 1 or equivalent course and upon their completion of the course.
      • Violation Score: 1
  17. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright glass door cooler was at 8 to 9 degrees C at the time of inspection. It was mentioned that it had been re-serviced approximately 1 hour ago.
      • Corrective Action(s): Keep the upright cooler empty of any cold potentially hazardous food until it can be maintained at or below 4 degrees C (40 degrees F); Effective immediately. Ensure this cooler is maintained at or below 4 degrees C; Correct by tomorrow.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Handle component was missing from the handsink in the staff washroom.
      • 2. Screendoor had a partially broken screen component.
      • Corrective Action(s): 1. Install the handle over the metal component of the handsink in the staff washroom; Correct within 1 month.
      • 2. If the screendoor is to be used, replace the partially broken screen component with a new intact screen; Correct within 1 week. In the interim, continue keeping the backdoor closed to prevent potential pests from entering the food premises.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Under-the-counter cooler below the cook line area and prep. cooler require to be equipped with accurate thermometers.
      • Corrective Action(s): Obtain accurate thermometers for the above-noted refrigeration units to monitor refrigeration temperatures on a regular basis; Correct today.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the Operator's absence, both staff members on duty did not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): The Operator/Primary Manager and at least one staff member in their absence are required to hold valid FOODSAFE Level 1 or equivalent course training. Ensure enough staff successfully complete a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct within 1 month. Provide an update to the Environmental Health Officer upon registration of staff into a FOODSAFE Level 1 or equivalent course and upon their completion of the course.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4 degrees C in the upright glass door cooler and prep. cooler.
      • -Veggie toppings (e.g. tomatoes, chopped cucumbers, olives, banana peppers etc.) were placed into the prep. cooler approximately 30 minutes prior to the inspection according to staff.
      • -Lamb in the small container of the upright cooler was still within the critical limit for the cooling process.
      • -Chicken sauce in the white bucket was above 4 degrees C for more than 2 hours.
      • Corrective Action(s): 1. Time-stamps were created for the veggie toppings in the prep. cooler during the inspection as an interim solution until the cooler can be re-serviced or adjusted to 4 degrees C or less. Ensure the veggie toppings above 4 degrees C are discarded every 4 hours and time-tracking documentation is maintained.
      • 2. Perishable dairy products and the lamb were re-located to another cooler at or below 4 degrees C. Chicken sauce was discarded during the inspection.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 100 ppm chlorine sanitizer was not available in the front service area to sanitize the preparation surfaces and seating area.
      • Corrective Action(s): Staff setup 100 ppm chlorine sanitizer in a spray bottle and sanitizer pail to sanitize prep. surfaces and dining tables during the inspection. Ensure to maintain100 ppm chlorine sanitizer in the front service area throughout operating hours to sanitize prep. surfaces and seating tables.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler was at 11 degrees C (containing veggie toppings and sauces) at the time of inspection. Upright glass door cooler (containing cooked lamb undergoing the cooling process, cheese, creamers, chicken sauce, and milk) was at 14 degrees C.
      • Corrective Action(s): Operator called a technician to assess and re-service the above-noted refrigeration units later tonight. Ensure the above-noted coolers are kept empty of cold potentially hazardous food until they can be maintained at or below 4 degrees C; Effective immediately. Adjust, repair, or re-service the above-noted coolers to maintain them at or below 4 degrees C; Correct today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. One ceiling tile is missing above the back area near the 3-compartment sink.
      • 2. Screen door is broken in several areas and requires replacement if it is to be used.
      • 3. Handle over the metal surface of the handsink in the staff washroom was missing. Note: Handsink was operational with hot and cold running water at the time of inspection.
      • Corrective Action(s): 1. Re-install the ceiling tile where it is currently missing; Correct within 2 days.
      • 2. Replace the screen of the back screen door if it is to be used; Correct within 1 week. In the interim, keep the backdoor closed between use to protect the premises from the entrance of potential pests (corrected during the inspection).
      • 3. Install a handle at the handsink in the staff washroom; Correct within 1 month.
      • Violation Score: 5
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 1. A probe thermometer was not available on-site.
      • 2. Prep. cooler and upright glass door cooler had two inaccurate thermometers in them in addition to being equipped with two other accurate thermometers.
      • 3. Under-the-counter cooler below the cook line and walk-in-freezer are missing thermometers.
      • Corrective Action(s): Ensure each refrigeration unit is equipped with an accurate thermometer and obtain a probe thermometer to monitor internal food temperatures during the cold-holding, cooking, hot-holding, cooling ,and reheating processes. Correct today.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In absence of Operator/Manager, both staff members on duty did not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): The Operator/Primary Manager and at least one staff member in their absence are required to hold valid FOODSAFE Level 1 or equivalent course training. Ensure enough staff successfully complete a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct within 1 month and provide an update to the Environmental Health Officer.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: As noted on previous inspection: Faucet on hand sink in preparation area has been repaired but sink still not functioning. Faucets in front service area and washroom need of repair. Replacement faucets on site for all hand sinks. Paper towel and soap dispenser has been installed by hand sink and three-compartment sink in preparation area.
      • Corrective Action(s): See previous report for corrective actions. Date due by: immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: As noted on previous inspection: Damaged floor tiles observed in preparation area.
      • Corrective Action(s): Have damaged floor tiles repaired or replaced by October 6, 2021 to ensure all surfaces are durable, smooth, and easy to clean.
      • Violation Score: 1
  21. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of milk and yogurt in stand-up cooler in preparation area observed at 12.3 C.
      • Corrective Action(s): Repair technician arrived on site during inspection. All potentially hazardous foods were moved to reach in cooler holding 4 C or below. Ensure all potentially hazardous foods (such as dairy and meat products) are at 4 C or below at all times. Do not place food in cooler until the cooler can maintain a temperature of 4 C or below. Do Date to be corrected by: immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: As noted on previous inspection, hand sink in preparation area still has not been repaired. Plumber has been called and appointment scheduled. Hand sink available in near by location for staff to wash their hands. Good hand washing practices observed by staff during inspection.
      • Corrective Action(s): Appointment for repair has been scheduled. Soap and paper towel placed by three-compartment sink in preparation area as back up. To prevent the spread of disease, ensure hand sink is available for staff to allow them to wash their hands regularly.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Noted on previous inspection: Permit not posted and decal not up to date.
      • Corrective Action(s): Operator has ordered a replacement permit and has requested decal.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Stand up refrigeration unit in preparation area observed at an ambient temperature of 13.5 C.
      • 2. Noted in previous inspection: Hand sink in preparation still not in good repair. Hand sink in front staff area still loose.
      • Corrective Action(s): 1. Repair technician on site to repair stand-up cooler in preparation area. Have unit serviced regularly to ensure foods are maintained at 4 C or below at all times.
      • 2. Operator indicated appointment to repair sink has been made but due to Covid-19 restrictions plumber will only arrive as scheduled. Hand sink available within 15 feet of preparation area. To prevent the spread of disease, ensure hand sink is repaired and a soap and paper dispenser is placed near the hand sink to allow for employees to wash their hands regularly. Date to be completed by: Immediately.
      • Violation Score: 9
  22. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink in the preparation area, beside the three-compartment sink, is not functioning. Paper towel and hand soap is to be available at hand sink.
      • Corrective Action(s): Repair the hand sink immediately to ensure there are adequate hand washing stations for staff to wash their hands.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted at location. A permit letter is posted with expired decal.
      • Corrective Action(s): Contact Fraser Health Billing department to order a replacement permit and receive a valid decal.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Metal scoop with handle observed stored inside sugar container in front area.
      • Corrective Action(s): Ensure all scoops are stored outside dry good bins to prevent the cross contamination of food.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Build-up of long-standing food debris and grease observed on the floors in the kitchen and front area.
      • 2. Screen door in kitchen area observed with gaps that are sealed with tape.
      • Corrective Action(s): To prevent the entry and attraction of pests, remove all food debris and grease from the floors and repair the screen door.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Large amount of equipment, dishes, and utensils that are not in use stored in kitchen area is collecting grease and dust. Shelving areas storing unused equipment are observed covered in long-standing debris.
      • 2. Build-up of grease under stove and donair ovens in front area.
      • 3. Build-up of food debris observed on refrigeration gaskets in kitchen area and in front area.
      • 4. Long-standing debris observed under shelving and broken equipment in kitchen area.
      • Corrective Action(s): To maintain the premises in sanitary condition, and prevent the attraction of pests;
      • 1. Remove all equipment, dishes, and utensils that are not in use.
      • 2. Remove all grease and long standing debris from the floors.
      • 3. Clean all gaskets on all refrigeration equipment.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hand sink in preparation area not functioning.
      • 2. Hand sink faucets loose/damaged in the staff bathroom and in the front area (but still functioning).
      • Corrective Action(s): To maintain the premises equipment in good working order repair the broken hand sink, and repair/replace faucets that are loose or damaged.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Damaged floor tiles observed in preparation area.
      • Corrective Action(s): Repair/replace damaged floor tiles to ensure all materials in the premises is durable and easy to clean. Date to be completed by: October 06, 2021.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Broken equipment and a variety of unused dishes and utensils being stored in the preparation area that are not in use. Back preparation area very cluttered making it difficult to maintain the premises in sanitary condition.
      • Corrective Action(s): Remove all equipment, dishes, tools, and utensils that are not needed for the operation of the premises to reduce clutter and eliminate hiding areas for pests.
      • Violation Score: 5
  23. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted and unavailable. Permit decal posted on wall without permit.
      • Corrective Action(s): Ensure permit is posted in a visible location and the decal is added. To order a replacement permit contact Fraser Health.
      • To be completed by next inspection
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Three boxes of raw meat observed stored directly on floor in walk-in cooler.
      • Corrective Action(s): Ensure all food is stored 6 inches off the floor to protect it from cross contamination and allow for easy cleaning.
      • Ensure all Donair Cones are covered when placed in the walk-cooler to protect them from contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Holes observed in the wall below the three-compartment sink and in the staff bathroom.
      • 2. Build-up of long-standing debris against the wall under equipment and shelving in prep area.
      • Corrective Action(s): 1. Repair holes in the walls to prevent the entrance of pests. To be completed by next inspection.
      • 2. Clean and remove the long-standing debris under equipment and shelving to prevent attraction of pests. To be completed by next inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Torn outer plastic covering observed on shelving area in back prep area where food and food contact surfaces are stored. Surface no longer durable, or easy to clean. A build-up of grease observed behind the plastic.
      • 2. Damaged floor tile by walk-in cooler and in front of the three-compartment sink.
      • 3. Missing light shield above stand-up coolers in prep area.
      • Corrective Action(s): 1. Replace/repair/remove plastic covering on shelving area to make the area durable and easy to clean.
      • 2. Replace/repair floor tiles to make the floors durable and easy to clean.
      • 3. Replace light shield or purchase shatterproof bulbs to prevent potential glass contamination in prep area. To be completed by next inspection.
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A one litre container of cream observed on counter in front area by coffee machine. Temperature of cream was 18.9 C.
      • Corrective Action(s): Cream was placed in refrigeration to chill to 4 C before use. Ensure all potentially hazardous food is kept at 4 C or below to prevent the growth of bacteria and their toxins.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy held in warmer being held at 54.3 C in prep area. Staff indicated gravy was there for less than 2 hours.
      • Corrective Action(s): Gravy was reheated to 74 C. Ensure all hot foods are held at 60 C or above to prevent growth of bacteria and their toxins.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available during inspection. Food contact surfaces being wiped with damp cloths stored on counter top.
      • Corrective Action(s): Bleach solution 100ppm was made. Staff was shown how to make a 100 ppm chlorine bleach solution. Staff wiped food contact surfaces in front area with chlorine solution. Ensure a 100 ppm bleach solution is available at ALL times. The solution should be changed every 2 hours, or changed when the solution becomes dirty. Keep all damp cloths submerged in sanitizer at all times to prevent the growth of bacteria.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted and unavailable. Permit decal posted on wall without permit.
      • Corrective Action(s): Ensure permit is posted in a visible location and the decal is added. To order a replacement permit contact Fraser Health.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Box of raw lamb observed stored on floor in walk-in cooler.
      • Corrective Action(s): Ensure all food is stored 6 inches off the floor to protect it from cross contamination and allow for easy cleaning.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Holes observed in the wall below the three-compartment sink and in the staff bathroom.
      • 2. Build-up of long-standing debris against the wall under equipment and shelving in prep area.
      • Corrective Action(s): 1. Repair holes in the walls to prevent the entrance of pests.
      • 2. Clean and remove the long-standing debris under equipment and shelving to prevent attraction of pests.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Torn outer plastic covering observed on shelving area in back prep area where food and food contact surfaces are stored. Surface no longer durable, or easy to clean. A build-up of grease observed behind the plastic.
      • 2. Damaged floor tile by walk-in cooler and in front of the three-compartment sink.
      • 3. Missing light shield above stand-up coolers in prep area.
      • Corrective Action(s): 1. Replace/repair/remove plastic covering on shelving area to make the area durable and easy to clean.
      • 2. Replace/repair floor tiles to make the floors durable and easy to clean.
      • 3. Replace light shield or purchase shatterproof bulbs to prevent potential glass contamination in prep area.
      • Violation Score: 1
  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Under counter insert cooler at temperatures of 20 degrees Celsius. Potentially hazardous food items at temperatures from 11-17 degrees Celsius. Food items have been in cooler for longer than 2 hours due to time of day of inspection. CORRECTED DURING INSPECTION - Items Discarded.
      • The following food items discarded: Tabbouleh Salad, raw eggs, lettuce, tomatoes, cut onions, Tzatziki and Humus
      • .
      • Corrective Action(s): DO NOT use under counter insert cooler until such time as temperatures of less than or equal to 4 degrees Celsius are maintained.
      • Cooler has thermometers to verify temperature. Technician to service cooler in afternoon.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of chick peas and rice found open not in pest proof containers.
      • Bag of opened rice on floor.
      • .
      • Corrective Action(s): All opened bags of dry goods are to be stored in pest proof containers.
      • No food items are to be stored on the floor in bags.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing required:
      • - Ensure all items are stored up off floor
      • - Ensure all bagged dry goods are transferred to pest proof containers
      • - Organize all shelves
      • - Remove all items not necessary for business
      • - Remove all garbage and bagged pop cans/bottles
      • .
      • Corrective Action(s): .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter insert cooler is not achieving temperatures of less than or equal to 4 degrees Celsius.
      • DO NOT USE COOLER until such time as it has been serviced and temperatures of less than or equal to 4 degrees Celsius are maintained.
      • All potentially hazardous food items have been removed from cooler unit. DO NOT put potentially hazardous food items into cooler unit prior to temperatures of less than or equal to 4 degrees Celsius being maintained.
      • .
      • Corrective Action(s): Technician is to service cooler such that temperatures of less than or equal to 4 degrees Celsius is achieved and maintained.
      • Health Inspector to return tomorrow to inspect facility. Ensure cooler has been repaired.
      • .
      • Violation Score: 15
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit missing from facility.
      • .
      • Corrective Action(s): Contact Health Department for replacement Permit. Permit MUST be placed in conspicuous location for public to view.
      • .
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door slightly open during inspection - CORRECTED DURING INSPECTION - door pulled tight. .
      • .
      • Corrective Action(s): Ensure door is closed all the way.
      • Leaving door even slightly open enables rodents to enter into facility. Rodent infestation in facility in the past resulted in Closure of restaurant.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning and organizing remains.
      • Clean:
      • - Inside front cupboards
      • - Back door area.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back washroom sink leaks into bucket.
      • Broken freezer handle.
      • Broken cooler handle
      • .
      • Corrective Action(s): Make all necessary repairs.
      • .
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Owner has removed much of the clutter however more work to be done.
      • Remove:
      • - Broken blind
      • - Ceiling tiles
      • - Car battery
      • - Floor boards
      • - Any item(s) not necessary for use at facility (or store in owner's office)
      • .
      • Corrective Action(s): This is an ongoing issue at facility. Continue to make progress in this area.
      • .
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one present with FoodSafe Level One training. One person must have been trained in FoodSafe level one and passed the course during operation of restaurant.
      • .
      • Corrective Action(s): Ensure one person is present with FoodSafe level one at all times.
      • This is a repeat offense.
      • FINAL WARNING.
      • .
      • Violation Score: 1
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in two door stand up cooler at temperatures greater than 4 degrees Celsius. Yogurt 10 degrees Celsius; Tzatziki 12 degrees Celsius, eggs 10 degrees Celsius, humus 9 degrees Celsius - CORRECTED DURING INSPECTION. Items discarded.
      • .
      • Corrective Action(s): Do not use this stand up two door cooler to store potentially hazardous food items until such time that temperatures of less than or equal to 4 degrees Celsius are maintained.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Donair had been turned off prior to arrival of inspector. CORRECTED DURING INSPECTION. This violation has been discussed before.
      • .
      • Corrective Action(s): DO NOT FOR ANY REASON turn off burner while meat is on spit. This has been discussed during previous inspection reports.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed to walk in from street and handle food in food preparation area.
      • .
      • Corrective Action(s): Staff hand washing is not acceptable. EACH TIME staff re-enter the food preparation area from: smoking, outside, changing TV channels, etc. hands need to be washed. EACH TIME staff handle money and resume food preparation staff are to wash hands.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ladies washroom key stored on top of bowls and plates.
      • .
      • Corrective Action(s): Do not store washroom key in amongst food preparation items. This is unsanitary.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required. Clean the following areas:
      • - Exhaust canopy vents
      • - Shelves
      • - Inside insert cooler
      • - Handle for walk in freezer
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two door stand up cooler at temperatures of greater than 4 degrees Celsius. Ambient air temperatures of 10.1 degrees Celsius observed.
      • .
      • Corrective Action(s): Repair cooler immediately. Do not use cooler for storage of potentially hazardous food items. Use alternative cooler for potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius are maintained.
      • .
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: The following items were observed stored in food preparation area:
      • - Toilet bowl cleaner
      • - Raid X2 containers
      • - "TREMCO" construction sealant
      • - Air freshener in with paprika
      • .
      • Corrective Action(s): These items are chemicals and are to be stored in designated chemical storage. Do not store chemicals in food preparation areas.
      • .
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back food preparation area had the following items stored amongst food:
      • - Multiple decks of playing cards
      • - box of dominos
      • .
      • Corrective Action(s): Keep non-food preparation items out of food preparation areas. There is no need for these items to be stored amongst food.
      • .
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Not one staff present today has completed FoodSafe Level one Certification.
      • .
      • Corrective Action(s): At least one person must be on site at all times that is FoodSafe Level one certified.
      • .
      • Violation Score: 1
  32. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Sweet Dough Balls for sale at facility. Items made in owner's kitchen. CORRECTED DURING INSPECTION - Items discarded.
      • .
      • Corrective Action(s): Food items offered for sale at facility are to be from APPROVED SOURCES ONLY!
      • Home preparation of food items is NOT permitted.
      • Items offered by vendors MUST be made at approved facility (approved by government agency only). Verify with any potential vendors that they are inspected by appropriate government agency (Fraser Health Authority, Vancouver Health Authority, Canadian Food Inspection Agency, etc.)
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Coffee, rice found in office. Office has large accumulation of clutter, tools, shoes, various items.
      • .
      • Corrective Action(s): Move all food items from office. Store food items only in food preparation areas OR organize office such that food items are separate from all other items, food is stored up off floor and all shelves are cleaned and organized.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More organizing and cleaning required at facility. Focus on hard to reach areas, inside coolers, Exhaust canopy, under equipment and corners. Ensure food preparation areas are cleaned and organized. Only food and food equipment should be stored in these areas.
      • Ensure knives and rice scoops are cleaned and sanitized every two hours.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions

  34. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice found in microwave stored at temperatures of 35 degrees Celsius. CORRECTED DURING INSPECTION - item discarded.
      • .
      • Corrective Action(s): The microwave IS NOT a hot holding unit.
      • Potentially hazardous food items may be reheated in the microwave BUT NOT stored for indefinite time periods. The reheated food items must be transferred to a proper hot holding unit.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Lack of sanitizer solution for food preparation surfaces observed during inspection. Staff could not demonstrate how to sanitize counters
      • 2) Staff had added bleach to washing solution. Improper sanitizing of dishes. The correct procedure is WASH, RINSE, SANITIZE, AIR DRY. The Chlorine/bleach solution must be after rinsing and not in combination with washing. FOLLOW THE POSTER that is posted on the wall and provided by Health Department.
      • 3) Staff using tubs and could not locate sink stoppers/plugs for three compartment sink.
      • 4) Rice scoop wash washed earlier today (staff member informed Health Inspector). CORRECTED DURING INSPECTION - Rice scoop washed during inspection
      • .
      • Corrective Action(s): Ensure all staff are taught not only how to make sanitizer solution but how and when to properly use the solution.
      • The plugs need to be available for use at facility. Locate plugs for three compartment sink IMMEDIATELY.
      • Clean tongs every two hours.
      • Staff training has been an issue at this facility in the past.
      • It is NOT the job of the Health Department to continually educate staff. Ensure staff are properly trained on food handling and Sanitation procedures PRIOR to working alone at the facility. It is the responsibility of the owner to ensure staff are properly trained if the owner is not going to remain on the premises.
      • .
      • Future violations will result in CLOSURES or FINES.
      • .
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff was observed to enter into eating area and return to food production TWICE without hand washing. CORRECTED DURING INSPECTION - Staff was observed to wash hands.
      • .
      • Corrective Action(s): The main eating area is NOT a food production area. Anytime staff returning from sitting in eating area MUST WASH HANDS prior to food production. This includes beverage preparation.
      • NEW GLOVES are to be used after each handwash and NO REUSE of single use gloves is to occur.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Medicine found in food preparation areas (Tums, topical ointment, Pain medication)
      • 2) Reuse of single use gloves during food production observed during inspection
      • .
      • Corrective Action(s): 1) Remove all Medicine from areas of food production. Only food and food equipment are to be stored in food production areas.
      • 2) DO NOT reuse single use gloves when handling food items. Use new gloves each time.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required.
      • All surfaces where food debris has accumulated require cleaning.
      • .
      • Corrective Action(s): Clean floors, shelves, containers, remove cardboard storage containers for utensils, rolling racks, floor of walk in freezer unit, behind equipment, etc.
      • ORGANIZE.
      • .
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: More items have moved into food production areas that are not required for business.
      • .
      • Corrective Action(s): Remove:
      • - Transformer
      • - Sharpener
      • - Medicine
      • - ANY OTHER ITEM not necessary in the main food production area should be relocated. Food and food equipment is stored in this location. .
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one present with Food Safe Training here today.
      • Corrective Action(s):
      • Violation Score: 1
  35. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Facility lacking paper hand towels at all handsinks. Only one roll of paper towels found at facility during inspection.
      • Paper towels located in staff washroom
      • .
      • Corrective Action(s): Ensure adequate supply of paper towels at facility at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Remove tools from back kitchen - main counter has inserts where tools were found to be stored. This is a food preparation area and no tools should be stored in this area.
      • Eggs stored above ready to eat food items. Ensure eggs are stored lower than ready to eat food items as raw eggs have the potential to drop and spread pathogens onto other food items.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open. No screen on back door.
      • Back door requires screen to prevent insects from entering facility kitchen. Obtain screen door or close back door.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires more organization and storage shelves. Organize back area. Obtain shelving units to relocate items up off floor and onto shelves. .
      • Clean walk in cooler unit
      • Clean grease under donair unite
      • .
      • Corrective Action(s):
      • Violation Score: 3
  36. Follow-Up Inspection

    0 infractions

  37. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Donair cooking unit was not functioning properly during time of inspection. Unit was turned on however, flame had to be relit. CORRECTED DURING INSPECTION - flame was re-lit and item ignited.
      • .
      • Corrective Action(s): Ensure unit is functioning properly. Have serviced if necessary.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in front cupboard, white shelving unit housing microwave and back shelves. Clean and sanitize affected areas.
      • .
      • Fly swatter stored in amongst utensils.
      • .
      • Corrective Action(s): Clean and sanitize any areas contaminated by rodent droppings. Remove fly swatter from food utensil storage. Clean and sanitize all surrounding utensils. Do not continue to store fly swatter in this area.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in front food preparation area. CORRECTED DURING INSPECTION - Sanitizer solution made and placed in front area
      • .
      • Improper washing in three compartment sink. Liquid soap and bleach mixed. CORRECTED DURING INSPECTION - Three compartment sink method involves washing with detergent, rinsing with water and sanitizing for 2 minutes in bleach water.
      • .
      • Corrective Action(s): Ensure Liquid soap is not mixed with bleach for washing dishes. Follow three compartment sink method for warewashing.
      • Ensure sanitizer solution in front kitchen, not just in back area, as food preparation occurs in front kitchen as well.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Garbage can in back area - remove from facility if not in use. This was discussed during previous inspection.
      • Clean and Organize rolling racks - discard if not using. This was discussed during all previous inspections
      • Clean area under doughnut storage display case.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Various light covers require replacement
      • Corrective Action(s):
      • Violation Score: 3
  38. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back room has more clutter and items not necessary for use in the business. Excess clutter contributes to rodent infestation.
      • .
      • Corrective Action(s): Move all items up off floor in back storage room
      • Ensure all items that are garbage are THROWN AWAY
      • .
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Some food debris and rodent feces observed on rolling racks. Not all were cleaned last night. Clean dishes that are used at facility. Any item not used is to be discarded.
      • CORRECTED DURING INSPECTION - racks cleaned during inspection.
      • .
      • Corrective Action(s): Clean and sanitize affected areas.
      • .
      • Violation Score: 9
  39. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Hot Chocolate mix has been chewed by rodents.
      • CORRECTED DURING INSPECTION - item discarded.
      • .
      • Corrective Action(s): Inspect all food items for other contaminated products. Discard all those products which have been eaten or chewed by rodents or contaminated by rodent feces.
      • ..
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent feces found in cupboards storing utensils and dishes. Rodent droppings found on packages of single serve utensils.
      • .
      • Corrective Action(s): Discard any opened single use paper towels and single serve utensils that have been contaminated by rodent feces.
      • Sanitize all dishes in facility that are potentially exposed to rodent contamination.
      • .
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Severe rodent infestation at facility
      • .
      • Corrective Action(s): Obtain Pest Control. Have technician service facility.
      • Inspect for holes and points of entry
      • Set traps.
      • .
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Clutter and debris found throughout.
      • Food debris found throughout.
      • Holes found in walls throughout
      • Large gap in front door found.
      • .
      • Corrective Action(s): Remove all garbage
      • Ensure all items are moved up off floor minimum 6 inches
      • Clean and sanitize all food debris from floors and lower cupboards
      • Seal all holes in walls with non-chewable materials
      • Seal bottoms of all exterior doors which require door skirts/sweeps
      • Seal front door gap with vertical strip
      • .
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found throughout:
      • - inside coffee cupboard
      • - On back shelves
      • - Under equipment
      • - Under back sink
      • - behind chest freezer
      • - In doughnut rack
      • - In food prep lower shelves including those that store equipment and food items
      • - In container storing food/spices
      • .
      • Corrective Action(s): Clean and sanitize all areas contaminated by rodent feces. Use 200ppm Chlorine solution. Use mask and personal protective equipment.
      • .
      • Violation Score: 15
  40. Follow-Up Inspection

    0 infractions

  41. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Owner storing items not required for business purposes is leading to a large accumulation of clutter in the back and hindering ability to monitor for pests and clean shelves properly.
      • .
      • Corrective Action(s): REMOVE ALL ITEMS NOT NECESSARY FOR BUSINESS AS DISCUSSED AT LAST INSPECTION
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bakers racks need cleaning. This item was discussed during last inspection.
      • These items SHOULD be removed from facility as there is limited room at facility. If owner can not keep them clean and sanitary an ORDER will be issued during next inspection.
      • .
      • Corrective Action(s):
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A large amount of items have been removed from premises however owner continues to store items not necessary for business purposes at facility.
      • Construction materials stored with food items and not enabling proper storage of items required for business. Resulting space in kitchen preparation area is hindered as items are piled and area is tight for space. Food preparation area is extremely small and reduced due to storage issues at facility.
      • .
      • Corrective Action(s): REMOVE ALL CONSTRUCTION ITEMS FROM FACILITY:
      • - Paint rollers
      • - Tiling items (knee pads, tile spacers,
      • - Mobile tool chest
      • - Windshield wipers
      • - Hammers
      • - Shop blowers
      • - leftover paint in cans and neon spray paint above cooler unit
      • - Trowels
      • - Door handles
      • - level quick compound
      • - tool box
      • - Screws
      • - mixing attachment for drill covered in construction material
      • - Tile cutter
      • - AND ANY OTHER ITEM USED FOR CONSTRUCTION PURPOSES!
      • .
      • Violation Score: 5
  42. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing at front lacked paper towels and one soap dispenser.
      • One soap dispenser was watered down.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): DO NOT water down soap.
      • .
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large amounts of clutter and items on floor.
      • .
      • Corrective Action(s): Remove all items up off the floor minimum 6 inches to facilitate cleaning.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility in POOR sanitary condition.
      • - Personal items on food counter
      • - Half used cigarette on counter
      • - Food debris throughout (shelves, floor, counters, crevices, coolers, etc.)
      • - Tools stored with food items on shelves
      • .
      • Corrective Action(s): Clean and sanitize facility.
      • Current sanitary state of facility is UNACCEPTABLE. Significant improvements required.
      • .
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The following items are to be removed from the restaurant as they are not necessary for the daily operation and hinder the storage of food items.
      • - Motor oil
      • - Paint
      • - Tools
      • - Construction lights
      • - Screws
      • These items are NOT to be stored adjacent to food or on the same shelves as food is stored.
      • .
      • Corrective Action(s): Remove all items not necessary for the daily operation of facility.
      • Relocate items needed for business occasionally (i.e. office, washroom, storage cabinet, etc) such as snow shovel, lights, flooring, etc.
      • .
      • Violation Score: 5
  43. Follow-Up Inspection

    0 infractions

  44. Routine Inspection

    0 infractions