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Afghan Turkish Cuisine

422 Willingdon Ave, Burnaby · Restaurant

23 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Beef gyro meat was observed being sliced and transferred directly to the hot-holding unit without undergoing required secondary cooking.
      • Corrective Action(s):
      • - At the time of inspection, the beef gyro was immediately transferred to the grill for secondary cooking
      • - Ensure the meat undergoes secondary cooking on the grill before being placed in the hot-holding unit.
      • > Beef must be cooked to a minimum internal temperature of 71C for 15 seconds.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The internal temperature of the beef gyro and chicken doner stored at the hot-holding unit measured at 45C and 43C.
      • Corrective Action(s):
      • - The onsite owner cooked the meat again at the grill to 74C prior to storing them in the hot-holding unit measured at 60C.
      • - Do NOT set the temperature control of the unit at below 60C.
      • - Ensure all hot potentially hazardous food are stored at 60C or above AT ALL TIMES.
      • - All stored meat will be discarded, IF the meat are stored at below 60C again, as per the owner during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Rodent droppings observed at the facility.
      • Corrective Action(s):
      • - Follow recommendations provided by the professional pest control company.
      • - Continue to monitor for any existing holes/gaps.
      • - Remove any unnecessary clutter/equipment/tools from the facility to eliminate pest harborage and facilitate effective cleaning.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed in the following areas:
      • >> underneath the prep sink
      • >> on the undercounter shelving (storage boxes)
      • >> underneath the oven
      • Corrective Action(s):
      • - Remove all droppings and disinfect the affected areas using bleach.
      • - Deep cleaning is needed. Take out all equipment to clean hard-to-reach areas.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of the following potentially hazardous foods held at hot-holding unit measured at below 60C:
      • a) diced chicken: 45C
      • b) beef shreds: 58C
      • Corrective Action(s):
      • - Staff reheated the above-mentioned foods to 74C as it has been less than 2 hours stored at the hot-holding unit.
      • - Ensure to monitor the internal temperature of the foods using a calibrated probe thermometer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer inside the 3-compartment sink measured at 10 ppm chlorine.
      • Corrective Action(s):
      • - Staff made a fresh surface sanitizer solution at the sink, which measured at 100 ppm chlorine.
      • - Mix 1 capful of bleach with 3/4 sink of water in the third compartment of the 3-compartment sink.
      • - Ensure to monitor the concentration of the sanitizer using up-to-date chlorine test strips.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Liquid soap dispenser at a handsink by the prep cooler not dispensing any soap as it was out of battery. Facility had no extra stocks of batteries on site.
      • Corrective Action(s):
      • - Educated the staff on the importance of maintaining all handwashing stations fully stocke with hot/cold running water, liquid soap, and single use paper towels at all times.
      • - Purchase and replace the battery.
      • - Ensure to have adequate supplies of batteries on site at all times.
      • - TEMPORARILY, use the hand sink inside the kitchen.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Permit was stored on a counter that is not visible.
      • Corrective Action(s):
      • - Staff placed the valid permit in a conspicuous location.
      • - Permit must be visible at all times.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Signs of rodents observed in the facility (e.g. rodent droppings)
      • Corrective Action(s):
      • - Increase the frequency of pest control service. Follow recommendations provided by the pest control company.
      • - Search/investigate for any potential entry points for pests, such as holes or gaps.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed in the following areas:
      • >> under the dry end of the 3-compartment sink
      • >> under the prep sink
      • >> in between the counter & the oven
      • Corrective Action(s):
      • - Remove all rodent droppings and disinfect the affected areas using bleach.
      • ***Date to be corrected by: IMMEDIATELY***
      • 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 has FOODSAFE level 1 or equivalent in the absence of an operator.
      • Corrective Action(s):
      • - Have at least one staff to be enrolled and obtain FOODSAFE Level 1 or equivalent certificate in the absence of the operator to help to ensure safe food handling practices.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat was held in the warmers at 50 C. It must always be held above 60 C
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray was tested at > 200 ppm.
      • Corrective Action(s): Refilled to 100 ppm during the inspection.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The dishwasher has been removed since the last inspection and a new sink was installed, so that 3-compartment sink dishwashing can take place. Currently, there are 15 seats in the restaurant. The options for operating with a 3-compartment sink only are the following:
      • 1) Remove 5 seats so that the seating area has a maximum of 10 seats, or
      • 2) Use single service/ disposable utensils only, or
      • 3) Re-install a commercial dishwasher
      • Corrective Action(s): Operator to decide on one option and email the EHO within one week. An updated floor plan is also required in this timeframe.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The hot holding unit was holding cooked meat at 52 C.
      • Corrective Action(s): Heated to above 60 C during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead mouse observed in a sticky trap at the front. A professional pest control company is coming onsite regularly.
      • Corrective Action(s): Send the most recent pest control report to Fraser Health and seal all pest entry points within one week.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The operator was not onsite at the time of the inspection and the staff were not FoodSafe trained..
      • Corrective Action(s): Ensure that at least one person onsite at all times in trained in FoodSafe level 1 or an equivalent course.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings was found on the lower shelves and floor in the kitchen. A professional pest control company is onsite regularly.
      • Corrective Action(s): Clean droppings and email the pest control report to Fraesr Health by Monday, February 12th.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Donair meat in the hot holding unit was held at 50-53 C. The hot holding unit was adjusted to the lowest setting.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored on floor down along hallway.
      • .
      • Corrective Action(s): Ensure products are not stored on floor. Keeping items up off floor will help with cleaning and sanitizing. Items are to be stored on shelves minimum 15 cm up off floor for ease of cleaning.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed. Ongoing Pest infestation.
      • .
      • Corrective Action(s): Continue with Services from Pest Control Company.
      • Coordinate with property owners to deal with ongoing pest infestation. Discuss with neighbouring properties.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas affected by rodent droppings (floor and tip area) need to be sanitized.
      • .
      • Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Obtain services of professional pest control company.
      • Have traps set.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Soap dispensing unit has run out of batteries and requires manual squeezing to function.
      • .
      • Corrective Action(s): Replace batteries OR replace liquid soap dispensing unit with small countertop unit that can be easily operated or replaced if broken.
      • .
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert in hot holding unit below 60. Internal temperature observed to be at 55 degrees Celsius.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure hot holding unit is maintained at 60 degrees Celsius.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine
      • CORRECTED DURING INSPECTION
      • Dishwasher needed to be run 10 times to reach 50 ppm Chlorine.
      • .
      • Corrective Action(s): Ensure dishwasher is run daily. If the dishwasher is not used daily the line will dry. This may impact the operation of your dishwasher.
      • Test strips available for use. Ensure dishwasher is tested daily.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed.
      • .
      • Corrective Action(s): Continue to monitor for pests. Owner discussing sealing external holes with landlord.
      • Continue to clean and seal any holes that are found.
      • .
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back two compartment sink.
      • Facility has decided to operate as take-out and therefore does not use dishwasher.
      • .
      • Corrective Action(s): This is acceptable provided the sink is always set up for manual ware washing. This includes the second sink set up with sanitizer solution at all times.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some older rodent droppings found in hard to reach area behind oven unit in front.
      • .
      • Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot holding units observed to be at temperatures of 55-60 degrees Celsius. CORRECTED DURING INSPECTION. Hot holding unit adjusted.
      • .
      • Corrective Action(s): Ensure hot holding unit is at least 60 degrees Celsius at all times.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink blocked with chlorine spray bottle (sanitizer solution). CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): This is a repeat violation.
      • Ensure there is a new location for the sanitizer solution. Storage in the hand sink is unacceptable.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two dead mice observed in traps along cook line.
      • Facility currently obtaining services of pest control technician.
      • .
      • Corrective Action(s): Remove dead mice.
      • Clean surrounded area with 200ppm Chlorine solution
      • Ensure holes are sealed in restaurant. Building is old and rodents can easily obtain access if holes are not sealed.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in storage area under white display cooler containing various tea display items. This area is for storage of tools, etc.
      • .
      • Corrective Action(s): Remove all items from area.
      • Discard any contaminated items.
      • Spray down affected area with 200ppm Chlorine
      • Ensure area is routinely cleaned.
      • .
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Front display cooler noted at 14 C ambient temp and 12.7 C internal temp of humus.
      • Corrective Action(s): Ensure all potentially hazardous foods (PHFs) are stored at or below 4 C. All PHFs stored above 4 C for more then 4 hours must be discarded and all foods stored in unit under 4 hours can be moved into another cooler under 4 C.
      • DO NOT store PHFs in this unit until it is able to maintain a temperature at or below 4 C.
      • *CORRECTION ORDER ISSUED
      • Correction date: immediately
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings still noted under cooking line.
      • Operator has cleaned up droppings noted from last inspection. Still pest activity noted in unit.
      • Corrective Action(s): Ensure all droppings are cleaned up and holes and gaps are sealed.
      • Getting proper screens / blocking pest entry points will help control pest issue.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Back door screen still damaged
      • 2. Gap still noted at front door
      • Corrective Action(s): Ensure all exterior doors and windows are kept closed and or secured from pest entry into premises.
      • 1. Replace back door screen with functional screen door to prevent pest entry
      • *Operator has not been able to get to store to get replacement as planned
      • 2. Seal under front door with door sweep
      • Correction date: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler noted at 14 C ambient temp.
      • Corrective Action(s): Ensure cooler is able to maintain a temperature at or below 4 C or do not use unit.
      • **CORRECTION ORDER ISSUED
      • Correction date: As soon as possible
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler noted at 8 C with humus, garlic sauce and tzatziki sauce and falafels.
      • Corrective Action(s): Ensure all potentially hazardous foods are maintained at or below 4 C. All sauces were made under 4 hours and were moved to colder unit under 4 C. Do not place any PHFs in this unit until it is fixed.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb shank in pot on stove - element is off.
      • Corrective Action(s): Ensure all hot foods are maintained at or above 60 C and the element or hot holding unit remains on at all times to maintain temperature. Do not turn of and then turn on element.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the front blocked by tongs and spray bottle, back hand sink blocked by large pot.
      • Corrective Action(s): Ensure handsinks are free of obstructions and staff have easy access to sinks as needed. Remind staff to wash hands regularly. Glove use does not replace hand washing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted under cooking line and under counter along dishwashing wall. Some droppings noted with green bait.
      • Pest control devices onsite.
      • Corrective Action(s): Ensure pest control is informed of pest activity and all droppings are cleaned up and areas monitored. Ensure pest control reports are kept onsite for review next inspection. Operator will forward last pest control report to Fraser Health.
      • Correction date: 1 week
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1.Gap noted under front door
      • 2. Back screen over door is damaged
      • Corrective Action(s): Ensure all entry points into the premises is secured.
      • 1. Install door sweep under exterior doors to block gaps
      • 2. Replace damaged screen with secure screen that can prevent pest entry from top to bottom
      • Operator will look into options.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler: 8 C
      • Middle beverage cooler: not in order
      • Corrective Action(s): Ensure all coolers are maintained at or below 4 C. Repair units. Do not place potentially hazardous foods in units until repaired.
      • Operator has service tech scheduled for service this week.
      • Correction date: As soon as possible
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice kept at 47C and lamb stew at 58C.
      • Corrective Action(s): Discussed with operator that food must be kept at 60C if he wants to make extra batch for refill later. Food must not be kept between 4 and 60C for more than 2 hours. Operator reheated food to 74C at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not working and repair has been called. Quats dispenser is dispensing 10ppm only.
      • Corrective Action(s): Correction order issued. Please repair the dishwasher so it dispenses at least 50ppm chlorine and the sanitizer dispenser so it dispenses 200ppm Quats. Bleach onsite is set up for manual warewashing of cooking utensils and equipment only. 100ppm chlorine sanitizer mixed onsite in new spray bottle for immediate use. Have all requirements on Correction Order completed ASAP.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed around dishpit, under donair oven in the kitchen.
      • Corrective Action(s): Please have the droppings removed, clean and sanitize the affected areas with 100ppm bleach.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted behind and between food equipment on the floor. Grease build up on the exhaust hood (service due Oct 2019).
      • Corrective Action(s): Please have all flooring properly cleaned, and have the exahust hood serviced to schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher not dispensing water. Quats dispenser dispensing 10ppm Quats.
      • Corrective Action(s): See Correction Order issued.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was reading 0ppm chlorine in the beginning.
      • Corrective Action(s): Operator adjusted the tube in the back to ensure it is connected and dishwasher was able to read 50ppm chlorine. Please obtain more sanitizer as the jug is running low and obtain more test strips because there is only a few left.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed a towel, a spray bottle, two skewer metals and a donair cutting knife all stored in the handwashing station in the front. Repeat.
      • Corrective Action(s): Do NOT store anything inside the handwashing sink. Keep handwashing sink accessible so you can properly wash hands.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed operator handle money, applied alcohol gel and then proceeded to make donair. Repeat.
      • Corrective Action(s): Do NOT use alcohol gel as this does not substitute handwashing. Detach the alcohol gel dispenser immediately.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): A tray of baklava was being displayed for sale in the cooler (round and triangle ones, photo taken). No invoice available and no extra baklava of the same type is onsite. Inquired operator further and he informed that the new baklava is from customer who wanted to sell his products and likely made the baklava from home. Operator does not know name of the customer or business name, or address.
      • Corrective Action(s): Discarded the tray of home made baklava. Do not accept suppliers without confirming that they are being inspected. Keep invoice of all suppliers. Home cooking/preparation of food is not allowed. Extra stock of previous baklava (Krinos) is still being sold and there is no issue to continue to sell these products.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observed operator dispense cooked chicken meat and beef using same spatula. 2) An opened can of chickpeas was stored in the prep cooler. Operator says he opened it this morning and will use it tomorrow.
      • Corrective Action(s): 1) Designate utensil with food to prevent cross contamination, especially if customer has food allergy. 2) Please transfer chickpeas into food grade container. Reminder that cans are not reusable food equipment.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Donair cones in the reach in freezer was measured at -9C (most bottom shelf) but bread products on the top has reached -1C.
      • Corrective Action(s): Please monitor the temperature and relocate the donair cones if temperature reaches 4C. Any donair cones that is >4C must be discarded.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Operator changed the screen in the back door and is using a white screen curtain which has gaps on the corners and the curtain blows when there is wind.
      • Corrective Action(s): Please change to a screen where the material will stay intact to all perimeters of the door, preventing pest entry. This current type is not suitable.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris on the floor under burner.
      • Corrective Action(s): Please clean and sanitize the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) Reach in freezer was measured at -2C and condenser was very hot when touched by hand. 2) Low temperature dishwasher was reading 0ppm chlorine.
      • Corrective Action(s): 1) Please have technician service this unit immediately. If the unit cannot be maintained at -18C or colder, replace the unit. 2) After operator's adjustment, dishwasher was able to dispense 50ppm chlorine at plate level. Refill the jug and obtain more chlorine test strips. Rewash all dishware.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in hot holding units were measured between 50 and 54C; chicken and beef in hot holding units were measured between 54 to 58C. Cooked rice stored in oven (broken) was measured at 54C.
      • Corrective Action(s): Reminded operator that food must be held over 60C in hot holding units, even if the meat is reheated over grill. All items were directed to be reheated. Use the stove top to keep rice hot rather than storing it in the broken oven.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A spray bottle of sanitizer was left in the front handsink; no paper towel in the back handsink.
      • Corrective Action(s): Operator removed spray bottle and refilled paper towels. Ensure there is always soap and paper towel in handwashing stations, and that handwashing stations are accessible.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Onion spill between stove and storage space.
      • Corrective Action(s): Please clean up this area by follow up inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Multiple floor tiles in the kitchen are worn out and coming off.
      • Corrective Action(s): Please replace worn out kitchen floor tiles by next routine inspection.
      • Violation Score: 1