Amarin Thai Restaurant

2903 31st St Vernon BC V1T 5H6 · Restaurant - Food Service

10 inspections

1. MonitoringMay 13, 2026

   2 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: Inadequate handwashing technique. Recurring infraction. Corrective Action: Lather with soap for 15 seconds. Do not touch the sink basin after rinsing hands. Use paper towel to shut off the tap.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Inadequate sanitation in some areas: • Prep table cooler (interior and exterior) • Shelving for plates and takeout containers • Dishwashing area and dishwasher (exterior housing and doors) • Interior of back upright cooler and two front bar coolers • Tabletop ice machine Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Empty ice from the machine, clean and sanitize interior surfaces. F2.5B(2): The stand for the rice cooker is made of untreated wood. Corrective Action: Paint or seal the wooden stand so it is smooth, non-absorbent, and washable. Sand/refinish before painting if necessary. Use mild paint or sealant that would be safe for food prep areas. Alternatively, replace the existing stand with a stainless steel side table or similar item that is also smooth, impervious, and cleanable. F2.5K: The in-use rice paddle is stored with clean ones. Recurring infraction. Corrective Action: Store in-use utensils in their own container, separate from clean items. Clean and sanitize in-use rice paddles and their container every 2-4 hours.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
2. MonitoringJan 15, 2026

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Some strainers are unclean. Corrective Action: Clean and sanitize the strainers. Replace any that cannot be properly cleaned. Inspect equipment after dishwashing to ensure the process was effective.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: The sanitizer spray bottle for the dining area is broken. Corrective Action: Provide a new spray bottle or replacement nozzle. F1.5K: Multiple in-use rice paddles are stored in contact with clean ones. Corrective Action: Discontinue this practice. Store in-use utensils in their own container, separate from clean storage. Clean and sanitize used rice paddles and their storage container at least every 2-4 hours. Great progress on sanitation and decluttering. Continue to clean hard-to-reach areas and ceiling ductwork as needed. Do so safely. Sanitize counters, prep tables, and other fixed food contact surfaces at least every 2-4 hours. Periodically assess storage areas and remove any items that are not required for routine operation.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: Inadequate maintenance of the men's washroom. The liquid soap does not easily dispense. The paper towel dispenser is not working properly. Corrective Action: Install enclosed, wall-mounted soap dispensers in both washrooms or provide a new pump bottle for the men's washroom containing undiluted soap that is easy to use. Refill or repair the paper towel dispenser so a new sheet appears when one is removed; replace if needed.
3. MonitoringAug 19, 2025

   10 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food in the top section of the prep table cooler was measured at 6°C. RECURRING INFRACTION. Corrective Action: Adjust or service the cooler so food is maintained at 1-3°C in all sections. If this cannot occur, keep all perishable food (e.g. cooked noodles, cut vegetable) in the lower section of the unit or in an alternate cooler at 1-3°C, and fill the top section with empty inserts to seal in cold air - AND/OR - obtain a new cooler to replace the current one. F1.2E: Bean sprouts in water were held at room temperature for over 2 hours. Ambient holding times are not monitored. Very unsafe practice. RECURRING INFRACTION. Corrective Action: Discard the sprouts. Keep potentially hazardous food at room temperature for a MAXIMUM OF 2 TOTAL HOURS. Take out smaller portions. To prevent foodborne illness, immediately discard any potentially hazardous food (sprouts, starch, meat, tofu, peeled/cut garlic, processed vegetable etc.) that is stored at 4-60°C for 2 total hours or longer.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A(1): The operator did not properly wash their hands before food processing and at any point during the inspection. Corrective Action: Wash hands thoroughly when changing tasks, after handling raw foods, and whenever contamination occurs. F1.5A(2): Observed an employee rinse their hands without soap. Corrective Action: Wash hands using proper technique. Lather with soap for at least 15 seconds. Use paper towel to shut off the tap. Any interaction with the sink must involve handwashing.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Produce is rinsed at the dishwashing sink and transferred to a dish rack inside the mechanical dishwasher. RECURRING INFRACTION. Corrective Action: Discontinue this practice. Stagger dishwashing and produce washing activities. Clean and sanitize the dishwashing sinks and drainboards before processing food. Rinse produce over the sink and transfer to a container or rack on a clean, sanitized surface (sink drainboard or side table). F1.7A(2): Food is stored in its original, open can. Corrective Action: Once canned food is opened, transfer any unused portion to a food-grade container. Label and date all nondescript food containers to identify their contents and shelf-life. F1.7C: The ice scoop is kept in its storage container inside the front hand sink between uses. Corrective Action: Store the ice scoop and container on a clean surface out of the sink and away from other contamination sources.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: The thermometer in the prep table cooler is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was measured at 0 ppm chlorine residual at the dish surface. The sanitizer jug is almost empty, the solution is colourless. Corrective Action: Provide new sanitizer for the dishwasher so the sanitizing rinse cycle consistently achieves a minimum of 50 ppm chlorine residual, tested at the interior surface. Repair or service the unit if necessary. Ensure backup chemicals are always available onsite. F2.3D: Cleaning solution for the front of house contains both bleach and soap. Adding soap decreases the sanitizing efficacy and can leave surface residue. Corrective Action: Do not combine soap and bleach. Sanitize using bleach-water solution at 200 ppm chlorine (5 mL bleach per litre water). Use soapy water or other detergent/degreaser products separately.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Some equipment is in disrepair: • Damaged plastic container • Loose door handle for the prep table cooler • Kitchen floor mats (poor condition, staff trip hazard) Corrective Action: Repair or replace the door handle(s) so they are secure. Discard the affected container. Regularly inspect equipment for signs of damage and replace as needed. Provide new commercial, anti-slip, rubber drainage mats to replace the old ones. F2.5B(1): Poor sanitation throughout the premises. RECURRING INFRACTION. • Rodent droppings in the utility room • Interior of the prep table cooler and back cooler • Hard to reach spaces • Dishwashing area Corrective Action: Clean the premises, including the areas listed above. Clean and sanitize food contact surfaces. Spray down droppings with strong bleach solution, let stand, wear gloves, clean up with paper towel. F2.5B(2): The vent hood is overdue for servicing. Corrective Action: Contact the service provider to arrange for professional cleaning and servicing of the ventilation system as scheduled. F2.5C: Used cloths are stored loose on work surfaces. RECURRING INFRACTION. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm chlorine residual. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. Continue to reduce clutter in the back. Reorganize shelves and storage areas throughout the premises. Remove any equipment/material that is not necessary for routine operation.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6: There are rubber bands around a knife handle. Corrective Action: Discard the rubber bands. Clean and sanitize the knife. Do not apply foreign material to food contact equipment.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7E: There is uncovered food inside the hand sink basin. RECURRING INFRACTION. Corrective Action: Do not store or process food in the hand sink. Keep the sink clear and accessible.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Keep the Food Safety Plan at the premises.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Keep the Sanitation Plan onsite.
4. MonitoringApr 3, 2025

   10 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Food in the top section of the prep table cooler was measured at 7°C. Higher risk food in that section is unsafe to consume. Corrective Action: Discard the affected products. Repair or replace the cooler so food is maintained at 4°C or colder. In the meantime, reduce stock in the top section so it is consumed within 2 hours. F1.2B(2): Garlic in oil at the wok range was stored at room temperature for an extended period. Garlic in oil is a high-risk ingredient that can cause severe foodborne illness if not properly stored. Corrective Action: Discard the garlic in oil. Keep this product under refrigeration at 1-4°C for a maximum of 4 days. Immediately discard any garlic in oil stored at 4-60°C for 2 total hours or longer. F1.2E: Observed multiple potentially hazardous foods stored at room temperature for extended periods (bean sprouts, raw eggs, sauces). Some of these products are unfit for consumption due to improper storage. These foods are often stored at room temperature for consecutive 2-hour intervals, totaling several hours at unsafe temperatures. Corrective Action: Discard the products identified. Potentially hazardous food can only be stored at 4-60°C for a MAXIMUM OF 2 TOTAL HOURS. Discard any potentially hazardous (perishable) food that is held at 4-60°C for 2 total hours or longer.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Raw protein is stored above ready-to-eat food: • Open container of shrimp in the prep table cooler • Raw chicken in the back upright cooler Corrective Action: Keep all raw protein on the lowest shelf, below and away from ready-to-eat food. F1.7A(2): Inadequate food protection: • Leftover food stored in its original can • Uncovered food (raw shrimp, tofu, shredded cabbage) Corrective Action: Transfer any unused canned food into a covered, food-grade container. Cover all stored food with secure lids or food-grade wrap. F1.7A(3): Observed peeled whole ginger in a strainer temporarily stored on a rack inside the dishwasher. Unsanitary practice. Corrective Action: Store food in clean areas only. If food handling must occur in the 2-compartment sink, thoroughly clean and sanitize the area beforehand and use the space in an organized and sanitary manner. F1.7B: Cooked tofu is stored in an uncovered container inside the hand sink basin. Corrective Action: Do not store food in the hand sink. Keep food in clean areas away from contamination sources, cover with a secure lid or food-grade wrap. See F2.7E.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain chlorine test strips. One of two thermometers in the prep table cooler is broken; it was discarded.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2A: There is extensive clutter in the back area that can facilitate pest infestation. Corrective Action: Reorganize and reduce clutter. Remove any equipment and materials that are not necessary for routine operation. F2.2C: Rodent droppings were observed in the back area. Corrective Action: Contact a pest management company to service the premises. Provide a copy of the report to the health officer. Safely clean up any droppings (wear gloves, spray with strong bleach solution, use paper towel and discard). Clean and sanitize kitchen surfaces frequently.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: The bleach sanitizer solution in one spray bottle is highly concentrated. This increases chemical contamination risk and requires a rinse step after use. Corrective Action: Discard the strong solution. Prepare sanitizer solution at 200 ppm chlorine residual using 5 mL (1 tsp.) of bleach per litre of water. Replace the spray bottle solution daily or when tested below 200 ppm.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Observed poor sanitation throughout the premises. Heavy grease and residue accumulation at the cook line. Debris, loose items, and rodent droppings in hard to reach areas. Crumbling particle board on a side table. Corrective Action: Deep clean all areas of the premises, including coolers and equipment. Clean and sanitize food contact surfaces every 2 hours. Do not line surfaces with foil. Remove the particle board sheet. Implement a schedule for routine sanitation. F2.5B(2): There is a hole in the floor in the back area, the nearby wall is damaged. Some fixed shelves are in poor condition. Corrective Action: Seal the hole. Repair any structural damage. Refinish or replace shelves as needed.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6H: A baffle filter panel is missing from one side of the vent hood. Blank steel panels are in place, but gaps are still visible. Improper ventilation increases the risk of fire. Corrective Action: Install additional filter panel(s) so they are continuous across the vent hood and no gaps are present.
     • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C(1): Paper towel is not available at the kitchen hand sink and front hand sink. There is a soiled absorbent towel near the kitchen hand sink. Corrective Action: Refill the dispenser at the kitchen hand sink. Provide an enclosed, tabletop paper towel dispenser at the front hand sink. Do not keep absorbent towels at the sink. Dry hands with clean paper towel only. F2.7C(2): The mounted paper towel dispenser in the men's washroom is broken. The dispenser in the women's washroom is not working properly (the next paper towel sheet does not appear). Corrective Action: Repair or replace both dispensers. F2.7E: An open food container is stored inside the hand sink basin (kitchen). This obstructs the sink and discourages use. Corrective Action: Remove the container. Keep hand sinks clear and accessible.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan could not be found. Corrective Action: Find or develop a Sanitation Plan. Keep a copy onsite.
5. MonitoringMar 14, 2024

   10 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Inserts at the top section of the prep table cooler are overstocked. Some food was measured at 6°C. Corrective Action: Store less food in the top inserts so it is maintained at 4°C or colder. F1.2E: The holding time for potentially hazardous food (e.g. bean sprouts, eggs, garlic in oil) stored temporarily at room temperature is not monitored. Corrective Action: Return the food to a cooler at 4°C or colder. Potentially hazardous food can be held at room temperature (4-60°C) for a maximum of 2 total hours. Record the time that food is removed from temperature control. Any food that remains after 2 hours at 4-60°C is unsafe and must be discarded.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: A used towel is present at the hand sink. Loose absorbent towels are a contamination source. Corrective Action: Remove the towel. Use paper towel to dry hands.
   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): F1.6B: A large quantity of chopped garlic in oil has been stored under refrigeration for one month. This product is unfit for consumption due to unsafe storage. Corrective Action: Discard the garlic in oil. Improperly stored garlic in oil can cause severe illness when consumed. Mix chopped garlic and oil in small quantities as needed. Store at 4°C or colder for a maximum of 4 days, and at 4-60°C for a maximum of 2 total hours.
     • F1.6B All food on the premises must be fit for human consumption.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Inadequate organization of stored food in the upright cooler. Improperly covered raw protein is stored in multiple areas in close proximity to ready to eat products. Corrective Action: Clean and reorganize the cooler. Store raw protein in a designated area below ready to eat food. Cover stored food with secure lids or food-grade wrap to prevent contamination. F1.7A(2): Observed produce and other foods stored inside opened or pierced food cans. Cans are not suitable for food storage once opened. Corrective Action: Discard the can used for produce. Once a food can is opened, store the unused portion in a food-grade container.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B: There are gaps under the front door and around two doors in the back area. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors. Clean the area near the back door. If signs of active pest activity are observed, retain a pest management professional to service the premises.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution is not available for use in the kitchen area. Spray bottles in the front of house are mislabeled and contain sanitizer at improper concentrations. Corrective Action: Prepare and maintain sanitizer solution at 200 ppm chlorine residual during operation (5 mL bleach per litre water). Clearly label spray bottles to identify their contents.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Racks inside the upright cooler are heavily rusted. Corrective Action: Replace the racks or have them re-finished so they are smooth, easy to clean, and safe for food storage. F2.5B: Inadequate sanitation in some areas: • Interior racks of the prep table and upright cooler • Bowls and containers that hold clean dishware • Interior of the microwave • Under the upright cooler • Hard to reach areas Corrective Action: Clean the areas identified. F2.5C: Used wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine residual. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. Miscellaneous items are present in areas of the premises. Assess stored items and remove any equipment or materials that are not necessary for routine operation. Clutter can obstruct cleaning and harbour pests.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6B: Newspaper is used to absorb oil from fried food. This material is not intended for this purpose and may introduce contaminants. Corrective Action: Remove the newspaper. Use clean paper towel, parchment, or other food safe material to contact fried food.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises. Resume record keeping for food storage, temperatures, and sanitation.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
6. MonitoringFeb 8, 2023

   11 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B: The temperature of cooked food is not verified. Recurring infraction. Corrective Action: Monitor cooking periodically to ensure raw protein reaches a safe internal temperature (e.g. chicken to 74°C or hotter).
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food in the top section of the prep table cooler was measured at 6-12°C. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Repair or service the prep table cooler so food is maintained at 4°C or colder in all sections of the unit.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Inadequate monitoring of cooling procedures. Recurring infraction. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor with a sanitized probe thermometer. Record data. The following methods can be used to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Food is stored uncovered in the prep table and upright coolers. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. F1.7A(2): Noodles are left to soak in the dishwashing area adjacent to the spray-down sink. Corrective Action: This area is designated for soiled item collection and processing. Keep noodles and other food in clean areas away from contamination sources. Reconfigure the kitchen area where possible to ensure adequate prep space. F1.7B: Observed food debris accumulation in the interior bin of the tabletop ice machine. Corrective Action: Wash and sanitize the ice bin. Do so regularly.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. F2.1B: A probe thermometer is not available. Corrective Action: Obtain an NSF-certified digital probe thermometer to monitor food temperature. Store in an accessible location onsite.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 10-50 ppm chlorine residual at the plate surface. Active sanitizer levels appear inconsistent. Corrective Action: Repair or service the dishwasher so the sanitizing cycle achieves a minimum of 50 ppm chlorine residual at the plate surface on a consistent basis. F2.3D: Sanitizer solution is not available for use on food contact surfaces. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine residual in spray bottle(s) and/or containers with clean immersed wiping cloths. Replace spray bottle solution daily or as needed. Change open solution with submerged cloths at least every 2 hours or when tested below the required concentration. Sanitizer solution for hard surfaces must be available for use during operation. Store the solution on a clean, elevated surface away from food and sources of dilution or contamination.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Surfaces are lined with cardboard and aluminum foil. Cardboard is prone to contamination, poses a fire hazard, and facilitates pest infestation. Foil can obscure residue and delay proper cleaning. Corrective Action: Remove cardboard and foil. Clean and sanitize surfaces. Refinish damaged shelving as needed. Unsealed wood should be removed or refinished. Surfaces must be smooth, durable, non-absorbent, and easy to clean. F2.5B(2): Inadequate sanitation: • Microwave interior • Hard to reach areas in the premises • Mouse droppings in the back storage area • Interior surfaces of the back upright cooler Corrective Action: Clean the areas identified. Spray down droppings with bleach solution and remove with paper towel. F2.5C: In-use wiping cloths are not stored in a sanitary manner. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine. Soak for at least 30 seconds between uses. Change the solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5E: Clutter observed in the back storage area. Corrective Action: Evaluate the stored items. Remove any equipment or materials that are not required for food related operations. F2.5K(1): Food residue accumulation inside one clean utensil storage bin. Corrective Action: Clean and sanitize the bin and stored utensils. Do so on a regular basis. F2.5K(2): Rice scoops stored in water at ambient temperature are replaced daily. Inadequate frequency. Corrective Action: Clean and sanitize rice scoops every four hours or more often as needed.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6H: Gaps are present between baffle filter panels in the range hood. Corrective Action: Install or reset panels and/or service the range hood so all filters are present, continuous, and maintained.
     • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7(1): Paper towel and soap in dispensers are not provided at the front hand sink. Corrective Action: Provide paper towel in a holder or dispenser and liquid soap in a pump bottle or mounted dispenser at the front hand sink. F2.7(2): Paper towel dispensers in the staff/patron washrooms are not stocked and functional. Corrective Action: Refill or replace the wall-mounted dispensers to ensure clean paper towel is available. The mounted soap dispensers should be refilled. F2.7C: Paper towel is not available at the primary hand sink (kitchen). A cloth towel is suspended near the sink. Corrective Action: Launder the used towel. Provide paper towel in a holder or dispenser at the hand sink. Install an enclosed, wall-mounted paper towel dispenser at the hand sink (adjacent shelf wall) if there is adequate space. Absorbent towels are prone to contamination and not suitable for drying hands. F2.7E(1): Observed produce inside the primary hand sink basin. Corrective Action: Keep the hand sink basin and surrounding area free of obstructions to enable proper handwashing. Low risk food prep that is necessary due to space restrictions must be completed in a timely manner. Promptly remove food and items to keep the sink clear. F2.7E(2): Miscellaneous items are present inside the front hand sink basin. Corrective Action: Remove items. Keep the hand sink clear.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep in an accessible location at the premises.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Keep onsite.
7. MonitoringJun 16, 2021

   15 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B: Cooking temperatures not being monitored. Probe thermometer not available for use. Corrective Action: Ensure raw proteins (e.g. chicken) are cooked to an internal temperature of 74°C (165°F) or hotter. Verify with a probe thermometer, see infraction F2.1B(1).
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Food stored in top inserts of line cooler measured at 5-12°C. Many inserts overfilled with food product. Under-counter section of cooler holding food at 4°C or colder. Corrective Action: Move noodles to cooler operating at 4°C or colder. Reduce quantity of remaining food (vegetables) stored in top inserts by half. Monitor food temperature. If food in top area not maintained at 4°C or colder, repair or service line cooler. F1.2B(1): Large bin of noodles in water stored at room temperature in dishwashing area. Corrective Action: Transfer noodles to cooler operating at 4°C or colder. Store bulk noodles in cooler.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Cooling of leftover rice not properly monitored. Time and temperature status not verified to ensure safe cooling. Corrective Action: Cool rice and other foods from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a probe thermometer and timer. Use the following methods to speed up the cooling process: • Divide food into smaller batches to cool • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food tray over an ice bath (equal parts ice and water) to cool rapidly from 60°C (140°F) to 20°C (68°F) • Ensure ice-water bath covers all parts of the tray in contact with food • Once 20°C (68°F) is achieved, move food to a cooler at 4°C (40°F) or colder and continue to monitor
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Operator observed touching face mask and continuing to prepare food without washing hands. Corrective Action: Wash hands with soap and warm water after touching face, hair, mask, or clothing to prevent contamination of food and surfaces.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Head of cabbage in back upright cooler stored loose near raw meat and in direct contact with food residue and debris. Cabbage is unfit for consumption. Poor food storage practices observed, see infraction F2.5G(1). Corrective Action: Discard cabbage.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips not available. Corrective Action: Obtain chlorine test strips (10-200 ppm range) for use on the premises. F2.1B(1): Probe thermometer not available for monitoring food temperature. Corrective Action: Obtain NSF certified probe thermometer. F2.1B(2): Thermometer in line cooler is damaged. Corrective Action: Remove broken thermometer. Obtain NSF certified independent thermometer and place inside line cooler. F2.1B(3): No independent thermometer inside upright cooler in back area. Corrective Action: Obtain NSF certified independent thermometer and place inside line cooler.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2A: Back area of facility cluttered with items. This obstructs cleaning and can provide shelter for pests. Corrective Action: Remove excess items from back area to prevent pest harbourage and allow for proper cleaning. F2.2C: House flies observed in food prep areas. Primary factor is poor sanitation. Corrective Action: Clean food prep areas to eliminate food residue that attracts flies, see infraction F2.5B.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Sanitizing rinse cycle of low temperature mechanical dishwasher measured 0 ppm chlorine residual at plate surface. Corrective Action: Repair or service dishwasher so the sanitizing cycle achieves at least 50 ppm chlorine residual at plate surface. In the meantime, run items through the dishwasher, immerse in 100 ppm bleach solution in 2-compartment sink for 2 minutes, then allow to air dry in a clean place. F2.3D: Sanitizer for food contact surfaces not provided. Corrective Action: Prepare 200 ppm bleach sanitizer solution in clean container. Change solution every 2-4 hours, when cloudiness or food debris are visible, or when tested below the required concentration. Keep sanitizer on premises at all times during operation. Wash and sanitize surfaces regularly. See infraction F2.5C.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): F2.4A: Food in upright freezer measured at -9°C. Corrective Action: Manually decrease temperature of freezer so it holds food at -18°C or colder. If manual adjustment is not successful, repair or service freezer.
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Inadequate sanitation observed throughout premises: • Extensive food debris, grease, and black residue under cooking appliances • Food residue in corners, hard to reach areas, and around equipment • Food debris build up in line cooler door gaskets • Grease accumulation on back and edge of vent hood and housing of ventilation duct near ceiling • Debris and food particles inside coolers Corrective Action: Clean the areas identified to remove all food debris, residue, and grease. F2.5C: Soiled wiping cloths observed in food prep area. Sanitizer not prepared for sanitary cloth storage. Soiled wiping cloths can accumulate and spread bacteria if not properly stored. Corrective Action: Remove cloths for laundering. Store reused wiping cloths in sanitizer solution (200 ppm chlorine bleach). Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2-4 hours, when cloudiness or food debris are visible, or when tested below the required concentration. F2.5G(1): Uncovered food observed in line cooler and back upright cooler. Noodles in open bin stored in dishwashing area. Failure to properly cover stored food leaves it susceptible to contamination. Corrective Action: Cover food products with food-grade wrap or secure lids to prevent contamination. F2.5G(2): Bag of raw meat stored in direct contact with blood in shallow container. This results in cross-contamination when the bag is placed on a surface. Corrective Action: Ensure item is handled in a manner to prevent contamination. Wash and sanitize contact surfaces before and after processing. Store food so the outer container or packaging is not contaminated. F2.5G(3): Food stored in open tin can inside cooler. Corrective Action: Transfer contents of can into food-grade container(s) once opened. F2.5G(4): Food containers being stacked on top of each other in line cooler. This contaminates food underneath and interferes with proper cooling. Corrective Action: Adequately space food containers in the coolers to limit stacking and ensure sanitary storage. F2.5J: Light fixtures above food prep and dishwashing areas have bare fluorescent light bulbs. Single uncovered bulb also observed in back storage area. Corrective Action: Install shatterproof covers or shatterproof bulbs for the light fixtures identified. F2.5K(1): Visibly dirty knives and other utensils stored in buckets heavily soiled with food debris and residual liquid. Corrective Action: Wash and sanitize all utensils in this area and their storage buckets. Remove any utensils that are not being used. F2.5K(2): Plastic containers without handles used for scooping bulk flour and sugar. Scoops stored inside bins in direct contact with food product. Corrective Action: Wash and sanitize scoops. Obtain scoops that have handles. Store each scoop outside of the bulk bin in a clean, dry container between uses. Wash and sanitize scoops and containers at the end of each day. F2.5K(3): Steel tank for dispensing hot water for drinking is positioned next to hand sink with spigot over sink basin. Spigot end is at risk of contamination from water splashing from hand sink. Corrective Action: Re-position hot water unit so spigot is away from hand sink area.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6B: Plastic shopping bags used for food storage throughout premises. This material is not intended for food contact. Corrective Action: Remove and discard shopping bags in contact with food. Use only food-grade material for food storage. F2.6F: Absorbent material unsuitable for food premises observed: • Cardboard used to line shelves throughout kitchen area • Particle board sheet on top of freezer • Cardboard placed over rack to support takeout containers Corrective Action: Remove cardboard and particle board from premises. Surfaces must be smooth, easy to clean, and non-absorbent. F2.6G: Interior light in left side of back upright cooler not functioning. Lack of lighting does not support proper cleaning and storage. Corrective Action: Repair unit so artificial lighting is functional on both sides of cooler.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C(1): Soiled cloth towel hung near handwashing sink. To prevent contamination, single use paper towel is required for drying hands. Corrective Action: Remove cloth towel from hand sink area and place in bag for laundering. F2.7C(2): No paper towel at front service area hand sink. Corrective Action: Provide paper towel at front hand sink. F2.7C(3): No paper towel in men's washroom. Corrective Action: Install paper towel in wall-mounted dispenser. F2.7E: Observed Operator rinsing utensil in hand sink. Corrective Action: Wash and sanitize utensils using the mechanical dishwasher or manual ware washing sinks. Hand sink is for handwashing only.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: Food Safety Plan not available at the time of inspection. Corrective Action: Locate Food Safety Plan and retain a copy onsite. EHO to follow-up if new plan must be developed.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: Sanitation Plan not available at the time of inspection. Corrective Action: Locate Sanitation Plan and retain a copy onsite. EHO to follow-up if new plan must be developed.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.6A: Operator's FOODSAFE certificate expired in 2016. Corrective Action: Register for in-person or online FOODSAFE Level 1 course by the date noted. Email EHO proof of registration. In the Operator's absence, one employee with FOODSAFE training must be onsite. If needed, register staff in FOODSAFE Level 1 to meet this requirement.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
8. MonitoringFeb 20, 2018

   7 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Observed improper thawing practices: chicken breasts in the sink with warm water being run over them Temperature was over 4C. Skewers and prawns sitting out at room temperature.
     • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): -No chlorine sanitizer detected at the dish surface in the final rinse. No test strips available. -Deep cleaning is needed in the facility
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
     • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
     • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): -There is too much clutter to facilitate good storage and cleaning practices. -There are no light covers for fixtures in the kitchen
     • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
     • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): -No Food Safety Plan available -Daily temperature monitoring and recording is not being done.
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): -A Sanitation Plan is required. -Daily monitoring and recording of dishwasher sanitizer levels and surface sanitizer concentrations is required.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
     • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
9. MonitoringJul 8, 2014

   4 infractions

   • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
     • Observation(s): Sanitizer not being regularly used in kitchen area. Vinegar is NOT an approved sanitizer. Food contact surfaces must be cleaned with soap and warm water and then sanitized using an approved food grade sanitizer (bleach or QUATS)
     • 1 Observation, High Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
     • 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
   • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
     • Observation(s): The same wiping cloth being used through out the day. Ensure that wiping cloths are single use and then laundered or kept immersed in a bucket of sanitizer in between uses. The sanitizer solution in the bucket and the cloth must be changed every 2 hours.
     • 1 Observation, High Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
     • 1 Observation, High Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
   • 14.8 - Are tables and counters being maintained in a sanitary manner?
     • Observation(s): Solution of vinegar, bleach and water being used to sanitize the eating area. Vinegar is not an approved sanitizer. Vinegar and bleach can produce a toxic chlorine gas when mixed together. To make a sanitizer solution of 100-200 ppm bleach add approximately 1 teaspoon of bleach to 1 L of water.
     • 1 Observation, Moderate Severity of Consequences : Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
   • 15.3 - Are foods protected from contamination and/or cross contamination?
     • Observation(s): Oil is recycled for stir frying and has food debris (bean sprouts) present. Ensure this oil is discarded at the end of each day and fresh oil is used every day. Old oil discarded at time of inspection. Foods are generally covered - good
10. MonitoringSep 4, 2013

    2 infractions

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): -Leftover rice(from the refrigerator) in the steamer in the kitchen, which is used for fried rice, was measured to be at 53.3C, the cook has stated the rice had been in there for an hour. The steamer itself was measured to be at 65C. Discussed with the cook that the rice should be at greater than 60C. At the time of the inspection, the rice was re-heated in the microwave(measured to be at 74C) and then placed back into the steamer. To re-heat the rice - the rice should be steaming when it comes out of the microwave and be very hot when placed into the steamer(re-heated to a temperature of 74C).
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Thawing of frozen chicken: discussed with cook that chicken must be thawed either in the fridge or under cold running water - frozen chicken was moved under cold running water at time of inspection