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Ambar Surrey Restaurant

6914 King George Blvd, Surrey · Restaurant

26 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing pest issue. Rodent droppings observed in the following areas:
      • - Barside corner nearest front dishwasher
      • - Barside sink
      • - Dry storage shelving nearest kitchen dishwasher
      • Corrective Action(s): Please inform pest control company of droppings/activity. Work with pest control to have issue under control and/or eliminated.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature mechanical dishwasher pipe damaged; leaking water under unit. Plumber has been contacted and will be fixing today.
      • Corrective Action(s): Please have unit fixed and working. Unit needs to be able to reach 82°C at manifold, or 71°C at plate surface.
      • Clean, dry and disinfect area under dishwasher as there is water pooling at time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Not all handwashing stations equipped with paper towels.
      • Corrective Action(s): **Corrected during inspection** Stations equipped with paper towels by end of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • - Lower shelf of server station, nearest kitchen
      • - Barside sink
      • - Near hot water tank
      • Corrective Action(s): Please inform pest control company of activity. Work with pest control to have pest issue under control.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease build up observed in the following areas:
      • - Range hood filter over 6 element burner; filters are a light orange colour
      • - Ceiling and walls on the right-hand side of the cooking line; wall is a dark brown - black colour
      • - Under and behind deep fryer; light orange in colour
      • Corrective Action(s): *REPEAT* (Since Sept 2025) Please ensure areas are cleaned properly.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation table (kitchen, nearest walk-in cooler) meausred 7.6°C.
      • Corrective Action(s): *REPEAT* (SInce May 2025) Foods are not to be kept inside cooler for more than 3 hours. All foods kept longer than this time is to be discarded immediately.
      • Have a timer set or time stamps listed for all products until cooler is working.
      • Contact refrigeration technician to have unit serviced, or temperature adjusted.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mechanical dishwasher (kitchen) measured 0ppm chlorine at tie of inspection. Lines are primed but sanitizer concentration at plate surface measures 0ppm.
      • Corrective Action(s): Facility to use bar side mechanical dishwasher to clean all equipment before use.
      • Develop and maintain sanitizer concentration logs for all methods of sanitizer
      • 1. bleach pails mixed,
      • 2. low temperature dishwasher chlorine ,
      • 3. high temperature dishwasher temperature.
      • Purchase test strips to ensure sanitizer concentration is sufficient.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Not all handwashing stations were equipped with liquid soap and paper towels.
      • Corrective Action(s): Please keep all handwashing stations stocked with soap and paper towels.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 1. Package of gravy observed to be stored at room temperature, still frozen solid
      • 2. Tote of chicken observed to be stored at room temperature, measured 18°C
      • Corrective Action(s): 1. Move gravy to thaw inside a cooler or under cold running water
      • 2. **Corrected during inspection** Discarded chicken as per approved food safety plan.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Rodent droppings observed in the following areas:
      • - Behind QBD cooler (Front of house), Lower shelf of server station, near hot water tank, under food preparation conter in back of house (where white pails of ingredients are stored).
      • 2. Fruit flies observed throughout dishwashing area
      • 3. House flies observed in middle of back of house storage area.
      • Corrective Action(s): Contact professional pest control company to have area assessed.
      • Remove all sources of standing/stagnant water
      • Replace fly traps
      • Please keep back/recieving door closed.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease build up observed in the folloing areas:
      • - Range hood filter
      • - Range hood
      • - Ceiling and walls on the right hand side of the cooking line
      • - Under and behind deep fryer
      • - Under stock burner element nearest deep fryer.
      • Corrective Action(s): Please clean areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Damaged equipment (knives, graters) observed to be used.
      • Corrective Action(s): Please review all equipment and discard/repair damaged equipment.
      • All equipment must be food-grade and suitable for restaurant use.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice formation observed in tray directly under condenser. Foods are stored on this tray.
      • Corrective Action(s): Please thaw and remove ice. Foods that are completely encased in ice is to be treated as contaminated. If ice can be removed without damaging plastic seal, foods can be used.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk-in freezer measured ~ -7°C. Some products are soft to touch (Fries, bread, meat balls). Technician is on site to repair condenser.
      • Corrective Action(s): Please ensure temperatures hold -18°C or less, or all foods are frozen solid.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Barside cooler measured ~10°C at time of inspection.
      • **Corrected during inspection** Potentially hazardous foods (milk) discarded when identified. Do not store potentially hazardous foods in this cooler. All potentially hazardous foods must be stored in a working cooler.
      • 2. Preparation tables (kitchen) measured ~7°C.
      • **Corrected during inspection** Staff instructed to keep foods in unit for 3 hours maximum. All foods inside kept longer than 3 hours is to be immediately discarded. Keep smaller amounts of food inside to reduce food waste.
      • - Contact refirgeration technician to have units serviced.
      • - Coolers must maintain temperatures of 4°C or less.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Mechnical dishwasher (Kitchen, low temp) measured 0ppm at time of inspection. Inspector attempted to prime lines, but no sanitizer was dispensed.
      • **Corrected during inspection** Facility to switch to manual warewashing method as a temporary measure. Sanitizer sink filled with 100ppm bleach solution.
      • - Please contact technician to have unit serviced.
      • - Please purchase chlorine test strips so staff can check concentration of sanitizer.
      • - Please properly train staff on proper testing procedures.
      • 2. Wall-mounted sanitizer dispenser not siphoning sanitizer concentrate.
      • **Corrected during inspection** 100 - 200 ppm chlorine (bleach) sanitizer manual mixed. Until unit is serviced, staff is to manually mix bleach sanitizer: 1/2 tsp unscented bleach : 1 L cold water
      • - Please contact technician to have unit serviced.
      • - Please purchase chlorine test strips so staff can check concentration of sanitizer.
      • - Please properly train staff on proper testing procedures.
      • 3. Mechanical dishwasher (Bar, high temp) final rinse temperature measured to be <20°C.
      • **Corrected during inspection** Faciltiy will not use dishwasher until dishwasher can dispense water that reaches 71°C at plate surface.
      • - Please contact technician to have unit serviced.
      • - Please purchase waterproof memory (max/min) thermometer so staff can check temperature of water.
      • - Please properly train staff on proper testing procedures.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing stations at facility not properly equipped. Either missing soap or paper towels.
      • **Corrected during inspection** Handwashing stations refilled when identified.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Packages of fish observed in stockpot. Water measured ~10°C. Staff stated fish was thawed and will be processed immediately.
      • **Corrected during inspection** Staff educated with proper thawing procedures. Please review proper thawing procedures with all staff.
      • 1. In a cooler,
      • 2. Under cold running water, or in cold water that is changed every 30 minutes, or
      • 3. In a microwave (food must be used immediately).
      • Corrective Action(s):
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation table (nearest kitchen entrance) measured 7.3°C at time of inspection.
      • **Corrected during inspection** Food products stored in unit is treated as Time-Controlled product. Food can be stored inside for a maximum of 3 hours. Products are to be discarded afterwards.
      • Monitor/adjust thermostat to ensure unit can hold temperatures of 4°C or less. If unable to hold at 4°C or less, contact refrigeration technician.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Range hood filters observed to have heavy grease build up. Inside grooves of filter appeared a yellow to dark orange colour.
      • Corrective Action(s): Clean range hood filters. Filters are to be regularly cleaned. Recommended to clean weekly.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar-side undercounter cooler observed to be holding temperautres of ~10°C.
      • **Corrected during inspection** Potentially hazardous foods have been removed when identified.
      • Do not keep potentially hazardous foods in unit until it can maintain temperatures of 4°C or less.
      • Unit can be used to store unopened shelf stable foods.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical low-temperature dishwasher is not properly equipped with chemical sanitizer (bleach). Operator stated he will get a container from alternate restaurant.
      • Corrective Action(s): Until sanitizer is available at restaurant and mechanical dishwasher is measuring at least 50ppm chlorine at plate surface, facility is to switch to two compartment manual ware-washing method.
      • (1/2 tsp household unscented bleach : 1 L water) Poster is available at two compartment sink.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer (QUATS) measured 0ppm at time of inspection.
      • **Corrected during inspection** Discontinue use of premix. Bleach solution mixed at time of inspection.
      • Proper bleach mixture: household unscented bleach (6%) 1/2 tsp : 1L water
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of house 2 compartment sink not used as handwashing station. Staff stated they were using washroom and kitchen hand washing stations.
      • **Corrected during inspection** Education provided to staff regarding importance of handwashing stations and barriers (e.g. doors).
      • Handwashing stations to be equipped with liquid soap and paper towels. Paper towels are recommended to be in a secured dispenser, but the dispenser is not required to be secured.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Restaurant is currently not approved for Tiffin service.
      • Corrective Action(s): If you wish to continue providing this service, please provide a Food Safety Plan detailing the food items that will be offered, how the food will be stored, and how the food will be transported.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since Sept 2023) Build up of food and grease debris observed under dish washing area.
      • Corrective Action(s): Please instruct cleaners to clean area thoroughly.
      • Correct by; immediately
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: *REPEAT* (Since March 2, 2023) Chlorine residuals observed on plate surface of low temperature mechanical dishwasher to be around 10ppm. Operator stated technician will be in to repair/replace chlorine.
      • Corrective Action(s): Do not use mechanical dishwasher until sanitizer concentration is confirmed by district inspector.
      • Use 2 compartment sink manual ware washing method in the meantime.
      • Correct by: immediately
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Multiple flies (>10) observed in kitchen, dish washing, and food preparation area.
      • Corrective Action(s): Set up measures to remove/eliminate pest issues. Recommended to have fly sticky traps set up.
      • Correct by: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door observed to be opened at time of inspection.
      • Corrective Action(s): Doors need to be closed to prevent entry of pests into your facility.
      • Educate staff to keep door closed and sealed properly.
      • Correct by: immediately
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: *REPEAT* (Since March 2, 2023) Chlorine residuals observed on plate surface of low temperature mechanical dishwasher to be around 10ppm. Operator stated technician will be in to repair/replace chlorine.
      • Corrective Action(s): Inform district inspector of sanitizer concentration of dishwasher after repairs/replacement of sanitizer.
      • Until corrected, use 2 compartment sink manual ware washiing method
      • Correct by: immediately
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on shelf.
      • Corrective Action(s): Inform pest control company of activity and clean area. Do not use a broom or vacuum, droppings need to be soaked with strong sanitizer solution (5000 ppm; 100mL bleach : 900mL water) before wiped up.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of food debris and grease observed in dish washing area.
      • - On mechanical dishwasher (top and bottom),
      • - Behind grease trap
      • Corrective Action(s): All areas of facility need to be cleaned to prevent infestation conditions for pests.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Bar-side coolers not at 4°C or less.
      • 2. Leak of water in bar-side cooler; soaking oranges stored in cooler. Oranges discarded, but unit still not draining properly.
      • 3. Compressor observed to have water dripping from insulated lines. Water dripping onto food.
      • Corrective Action(s): 1. Ensure all refrigeration units can maintain temperatures of 4°C or less at all times. Contact refrigeration technician to service units that cannot maintain this temperature.
      • Correct by: immediately
      • 2. Repair unit so water drains into a water drain.
      • Correct by: immediately
      • 3. Condenser should not be dripping. Contact technician to have unit serviced. Insulation needs to be replaced as it appears to have mould growing on it. Do not store food under condenser until unit stops leaking.
      • Correct by: immediately
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken observed to be stored at room temperature in a stock pot of water. Product measured 13.0°C at time of inspection. Staff states this is fresh chicken delivered approximately 1 hour ago. Staff alleges product was being rinsed prior to storing in walk-in cooler, but staff was called away to other tasks.
      • **Corrected during inspection** Educate staff on importance of proper cold holding. Potentially hazardous products must be stored at temperatures of 4°C or less unless actively being processed.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: No chlorine residuals observed on plate surface of low temperature mechanical dishwasher.
      • **Corrected during inspection** New container of bleach sanitizer installed and dishwasher primed. Measured 50ppm after priming.
      • Develop and maintain dishwasher sanitizer log to ensure dishwasher is working
      • Clean and sanitize all equipment/utensils to ensure all equipment is sanitized.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing stations in bar area and server station not equipped with paper towels at start of inspection
      • **Corrected during inspection** Stations equipped with paper towels after identified by inspector.
      • All stations must be properly equipped with hot/cold running water, liquid soap and paper towels at all times. Please educate staff on stocking stations when it has been identified.
      • Corrective Action(s):
      • Violation Score: 5
  13. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar-side cooler measured 7.6°C at time of inspection.
      • *Corrected during inspection* Operator found unit had been unplugged. Operator to educate staff to keep unit plugged in.
      • Recommended to label plug/outlet so staff will not accidentally unplug.
      • Milk in cooler (for staff use only) moved to walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lemon scented bleach used at facility. No other bleach available at time of inspection.
      • **Corrected during inspection** Lemon scented bleach discarded upon inspectors request.
      • Only unscented bleach can be used in food setting as lemon 'scent' contains chemicals that are not approved for food contact surfaces. Facility has container of QUATS multi purpose sanitizer available. Mix a pail following manufacturer's instructions for use in kitchen until unscented bleach is purchased.
      • Corrective Action(s):
      • Violation Score: 15
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Low temperature mechanical dishwasher did not leave bleach residual after cleaning cycle.
      • 2. Bleach sanitizer in kitchen/back area not available at time of inspection
      • **Corrected during inspection** Bottle mixed upon request; measured 200ppm
      • Corrective Action(s): 1. Contact technician to have unit serviced or recalibrated. Owner stated technician will be in tomorrow to look into other issue. There should be chlorine residual of 100-200ppm at plate surface.
      • In meantime, use 2 compartment handwashing method. One compartment is for washing and rinsing. Second compartment must be used for sanitizer solution (1/2 tsp unscented bleach / L water). All equipment must be washed, sanitized, and air dried.
      • Correct by: Jan 27, 2022
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations not equipped with paper towels for hand drying at start of inspection
      • **Corrected during inspection** Owner had paper towels available at all handwashing stations on request
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in walk-in cooler not protected from contamination
      • - milk just past best before date (Jan 30, 2022) **Corrected during inspection** discarded at time of inspection
      • - cans of tomato paste stored in opened original container **Corrected during inspection** cans discarded
      • - handle of long ladle stored in container of curry
      • Corrective Action(s): Educate staff of importance of proper equipment storage
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: items identified in
      • - dust build up on walk-in cooler fan shield of cooler
      • - build up of food debris on walk-in cooler door handle/walls
      • - range hood baffles observed to have build up of grease
      • Corrective Action(s): Clean above noted areas; should be part of regular cleaning schedule. Recommended to develop and maintain a cleaning log and checklist to ensure all areas of the facility is cleaned and sanitized.
      • Correct by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet of 2 compartment sink observed to be leaking when water is on. Owner stated plumber has already been contacted.
      • Corrective Action(s): Please have faucet repaired so water does not leak.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Multiple containers including flour containers had thick build up of dirt & filth.
      • Corrective Action(s): Ensure that all food contact surfaces/equipment/dishes are maintained in good sanitary condition. Wash & sanitize all the containers prior to reusing/refilling them.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Multiple hand wash stations throughout the facility were either lacking single use paper towels.
      • Corrective Action(s): Ensure that all hand wash stations ahve adequate supply of hot and cold running water, liquid soap and paper towels.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of flour had small cockroach (alive) in it.
      • Corrective Action(s): Ensure that the food is protected from contamination at all times. Use pest proof containers or keep the food covered at all times. Staff discarded the bucket of flour at the time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was found wide open at the time of inspection. Screen door was installed but was not closed.
      • Corrective Action(s): Keep the screen door closed to prevent the entry of pest/rodents into the facility.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surface of chest freezer was used as food prep surface for making chapatis at the time of inspection.
      • Corrective Action(s): Ensure that a smooth, impervious and easy to clean surface is used for food preparation. Do not use chest freezer as a food contact surface for food preparation.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Low temperature mechanical dishwasher did not dispense bleach even after multiple runs.
      • 2) Multiple cutting boards for found worn out and stained.
      • Corrective Action(s): Ensure that all the equipment/utensils/food contact surfaces are in good working order.
      • 1)2-comp sink will be used as an alternative for washing & sanitizing the dishes until the dishwasher is fixed.
      • TO BE CORRECTED BY - July 12, 2021
      • 2) Ensure that food contact surfaces are smooth, easy to clean and impervious. Staff discarded the worn out cutting boards at the time of inspection.
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer found with built up food debris on sharpener (top) and below blade
      • Corrective Action(s): After each use this machine must be pulled apart, washed, rinsed, and sanitized. Never let food debris dry on.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Buffet table has been added without prior health approval
      • Corrective Action(s): Submit your food safety plans (email ok) before you recommence your buffet table.
      • Menu changes, service changes, etc must not be done without health approval.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Unknown chemical found in "sanitizer" spray bottle at front.
      • Corrective Action(s): Replaced with chlorine (bleach) sanitizer at time of inspection.
      • Violation Score: 3
  20. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Biological (pink) residue on the inner lip of the ice machine, observed from the previous inspection, still has NOT been removed.
      • Corrective Action(s): Ice machine emptied at time of inspection. Employee requested to clean and sanitize the ice machine.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. REPEAT VIOLATION. Potato presser has dried-on food debris from this morning and again, was not properly cleaned and sanitized.
      • 2. Can opener observed in unsanitary condition (grime present between the gears of the can opener).
      • Corrective Action(s): Potato presser and can opener cleaned and sanitized at time of inspection. I recommend that you obtain a potato presser that can more easily be disassembled, rather than one that is wall-mounted. All food contact surfaces MUST BE CLEANED AND SANITIZED every 4 hours at the MINIMUM.
      • Violation Score: 5
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Marinated potatoes placed at room temperature, internally probed at 6C.
      • 2. Cut fries were left on the counter (2 hours ago), internally probed at 21C.
      • Corrective Action(s): Potatoes and cut fries were placed back into the cooler compartment. Do not place potentially hazardous foods out on the counter unless you are going to immediately use them.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wall-mounted potato presser in unsanitary condition, with accumulated debris and grime in the metal grid.
      • Corrective Action(s): Potato presser was cleaned and sanitized on-site. You must clean and sanitize the press AFTER EVERY USE. You may wish to opbtain a portable version of the potato presser be obtained to facilitate easier cleaning.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food products inside bottom compartment of prep cooler (e.g. potatoes, salads) left uncovered at time of inspection.
      • 2. Mop sink stored in proximity to bag of onions.
      • 3. Ice machine (inner lip) has a small accumulation of biological (pink) residue.
      • Corrective Action(s): 1. Lids were placed on the food products.
      • 2. Mop sink moved away from the food storage areas.
      • 3. Empty ice machine tonight. Wash, rinse, and sanitize the internals of the ice machine and run ice machine through one cycle of ice before re-using the machine.
      • You must ensure that the mop sink is kept separate from food storage. Since your space is limited, it is imperative that you use it wisely by checking that any janitorial equipment is segregated from food items. Your ice machine must also be cleaned on a regular basis to prevent growth of any biological deposits on the lip of the machine.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Chest freezer contains food items filled with plastic grocery bags.
      • Corrective Action(s): Do not use plastic grocery bags to directly store food products. Grocery bags may be contaminated. Use a food-grade container with a tight-fitted lid.
      • Date to be corrected by: July 26, 2019
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Three knives inside knife holder had some leftover food grime left on it.
      • 2. Meat slicer contained fat residue around the guard area.
      • Corrective Action(s): Knives were washed, rinsed, sanitized at time of inspection. The meat slicer was cleaned-in-place. Ensure that you properly wash, rinse, and sanitize all food contact surfaces after use and BEFORE putting them away.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple food products inside bottom portion of prep cooler, including raw seafood and vegetables, were not covered.
      • Corrective Action(s): Items were covered with a food-grade lid at time of inspection. Cover all food items when they are not in use. All these items must be covered to protect them from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area around cook line needs to be cleaned, especially in the crevice between your griddle and fryer.
      • Corrective Action(s): A deep clean will need to be made around your deep fryer area to maintain it in good sanitary condition. This also reduces the likelihood of attracting pests such as rodents.
      • Date to be corrected by: Feb 1, 2019
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Flour storage bin lid was missing and was covered with a board.
      • 2. Shelving in the back part of your kitchen needs to be improved. Paint is chipping off and exposed wood is present, also leading to the accumulation of grime and mildew.
      • 3. Grill scraper bristles are starting to warp, leading to a possibility of contamination into the grill.
      • Corrective Action(s): 1. Replace the board with a proper fitting lid designated for that container. (Date to be corrected by: Feb 1, 2019)
      • 2. Re-paint over the shelving and add an appropriate shelf liner. All shelves should be impervious to moisture and easily cleanable. (Date to be corrected by: Feb 18, 2019)
      • 3. Discontinue use of the grill scraper until a suitable replacement that will not potentially shed bristles.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe 1 certificate has expired.
      • Corrective Action(s): Go to www.foodsafe.ca to re-obtain certification for FoodSafe 1.
      • Date to be corrected by: Feb 1, 2019
      • Violation Score: 1
  24. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine contains mildew deposits on inner edge where ice is dispensed.
      • Corrective Action(s): Ice machine emptied at time of inspection, and thoroughly cleaned and sanitized. Ensure that the ice machine remains in good sanitary condition and that it is cleaned routinely (e.g. monthly) to avoid buildup of mildew.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compound sanitizing pail at front bar area is >>> 200 ppm.
      • Corrective Action(s): EHO demonstrated proper manufacturer's directions for dilution of quats (2.6 ml or half a teaspoon per litre of water). Ensure that quats is at the proper concentration (200 ppm, as stated by manufacturer) for proper sanitizing of food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken stored nearby cooked meats in prep cooler.
      • Corrective Action(s): Raw chicken was placed away from cooked meats. Ensure that raw chicken is stored separately and underneath any cooked foods and ready-to-eat vegetables to prevent cross-contamination through raw juices.
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not sanitizing dishes with 50ppm chlorine sanitizer. Approx. 10ppm measured at time of inspection
      • Corrective Action(s): Have this machine serviced/ repaired. Last visit the technician doubled the amount of sanitizer liquid being dispensed to compensate for decreased chlorine levels. Have them come back, use the new product, and adjust the dispenser accordingly.
      • Violation Score: 3