Annapurna Ruchulu
5880 Marine Dr, Burnaby · Restaurant
18 inspections
- Follow-Up Inspection
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: Frozen meat in stagnant water -meat surface at 1 deg C
- Corrective Action(s): Thaw safely under running cold water, overnight in the fridge or as part of the cooking process
- Violation Score: 1
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): Observed gnawed open bags of basmati rice in the storage room downstairs -rodents were able to get into one of the rodent proof containers
- Corrective Action(s): Discarded two bags of rice -go through all the foods there for other contaminated foods and discard
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Biriyani rice in rice cooker at 29 deg C (internal) -unit was not plugged in and operator does not know how long it has been there
- Corrective Action(s): Discarded the rice.
- MAINTAIN HOT HELD FOODS >60 DEG C AT ALL TIMES
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Washroom paper towel dispenser not working
- Corrective Action(s): Repair dispenser
- Operator placed a paper towel roll in a spindle temporarily
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed in the downstairs dry storage room -on top of rodent proof containers amongst cans/bottles
- Pest Control services comes in bi-weekly as per operator
- Corrective Action(s): Clean and disinfect DAILY for any droppings and sanitize with bleach all cans/bottles exteriors
- Maintain all soft packaged foods in the rodent proof containers and ensure the lids are on securely
- Maintain professional pest control services -have copies of the work reports onsite for review
- Violation Score: 3
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Noted much improvement in cooling methods with the rice/biryani in wide shallow pans however observed one container of cooked noodles in a thick container over 6" that will not cool properly
- Corrective Action(s): Discarded the cooked noodles
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed bag of raw meat on the floor
- Corrective Action(s): Do not store foods on the floors!
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Still awaiting the update Food Safety Plan to include proper cooling methods for the rice/biryani/sauces
- Corrective Action(s): Submit by end of the week for review (email)
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back screen door was wedged open
- Corrective Action(s): For extra ventilation in kitchen keep the screen door closed!
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floor area under the stove/cooking line filthy -grease buildup and debris
- Floor area under preparation coolers filthy -grease buildup and debris
- Corrective Action(s): Clean, mop and disinfect these hard-to-reach areas at least nightly
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Outstanding items from Compliance Meeting Letter:
- -still a few dry storage (bulk) in main kitchen
- -Bar fridge being used (set-at) as a 2-door undercounter freezer -operator has on order to buy a bar refrigerator within 2 weeks
- -downstairs storage chest freezer in the personal area
- Corrective Action(s): Move ALL dry storage bulk to downstairs storage area
- -Move all freezers downstairs area
- -Keep all food storage downstairs storage completely separate from personal areas
- Violation Score: 9
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Observed foods cooked in advance in the fridge despite strict instructions only cook-to-order is allowed
- Corrective Action(s): DO NOT COOK --> COOL foods until you have submitted approved Food Safety Plans for proper cooling and the necessary equipment to cool foods properly
- Violation Score: 25
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Main hot holder cabinet at 45 deg C -internal temperature of cooked rice at 47 deg C
- hot held boiled eggs at 46 deg C -steam table inserts were double stacked
- Hot held biryani rice at room temperature at 50 deg C
- Corrective Action(s): Discard the rice
- Discard the eggs
- Discard biryani rice
- Do not double stack inserts in the steam table
- Maintain hot held foods at or above 60 deg C
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher cycle is only lasting about 10 seconds -does not seem to have a wash cycle only straight to rinse cycle
- Corrective Action(s): Repair washer
- Manual Wash ware in the meantime
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Handsink in the kitchen blocked off with a pitcher
- Handsink in the bar AGAIN the hot water faucet is not working (threads in the knob worn down)
- Corrective Action(s): Handsinks must have hot/cold water and clear for use for HANDWASHING ONLY
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Maida Sauce stored on the floor
- Small flour grinder stored on the floor
- Corrective Action(s): Do not store or process foods on the floor
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings observed in premise
- Corrective Action(s): Clean and disinfect all areas with mouse droppings
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris observed under preparation coolers -hard-to-reach areas are not being cleaned and sanitized
- Mouse droppings observed in the dry storage room floors and on shelves and the external dry storage room downstairs
- Corrective Action(s): Clean and disinfect -check DAILY as instructed in previous inspections
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher cycle is only lasting about 10 seconds -does not seem there is a wash cycle only direct to rinse cycle??
- Corrective Action(s): Repair washer
- Violation Score: 9
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: None of the 6 staff at the start of the inspection has FOODSAFE Level 1 or equivalent
- Corrective Action(s): At least one staff must have this certification
- Violation Score: 1
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): Multiple cooked dishes of meats, rice and sauces observed under dry storage shelves, in the dishwash sink and on the floor. All of these foods are at room temperature and the premise has just opened less than half an hour ago. Operator indicates the staff were cleaning out the fridge as they were closed the last few days.
- Corrective Action(s): Discarded all the foods that were at room temperature
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was available in the kitchen at time of inspection
- Corrective Action(s): You must have your bleach sanitizer available first thing in the morning prior to food preparation
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: See Code 306 for details -presence of mouse infestation
- Corrective Action(s):
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Numerous mouse droppings observed in the dry storage rooms on every shelf, on top of containers, on the floors -main floor and basement dry storage rooms
- No professional pest control is contracted for the restaurant
- Corrective Action(s): Clean and disinfect all surfaces with mouse droppings.
- Discard any foods that have been contaminated by mouse entry
- Obtain a high powered flashlight and check EACH MORNING for renewed rodent activity
- Have a professional pest control company inspect and place traps for restaurant
- Violation Score: 9
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: At time of inspection (1130a) none of the staff have this certification or equivalent
- Corrective Action(s): At least one worker must have this certification at ALL times
- Violation Score: 1
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): STILL observed a few items being cooled despite the restrictions of no cooling foods allowed
- Sambar soup
- Chicken pakori
- Corrective Action(s): Discarded foods
- NO COOLING FOODS ALLOWED
- You are only allowed:
- Cook --> Serve
- or
- Cook --> Hot Hold --> Serve
- No cooling of foods allowed until adequate equipment is available to do so and Food Safety Plans amended and approved by this department
- Violation Score: 15
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Knives are being stored inbetween appliances -those areas cannot be cleaned properly.
- Corrective Action(s): Wash the knives
- Areas between applicances cannot be cleaned in a practical manner.
- Store your knives in the knife block (not being used) or clean containers
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: High temperature washer not functional -operator indicates it is leaking and needs repair
- Reviewed Manual Wash method and no bleach step was mentioned
- Corrective Action(s): Repair washer immediately
- Follow your Manual Wash sign posted: Wash--> RInse--> Sanitize with bleach
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Bar handsink STILL the hot water faucet is not working (does not catch).
- Washroom paper towel dispenser STILL does not work -it is stuck
- Corrective Action(s): Repair handsinks:
- hot/cold water available
- paper towels singly dispensed
- pumped soap available
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher is not working
- Corrective Action(s): Repair washer
- Rinse temperature must be reaching >82 deg C/ 180 deg F
- Violation Score: 15
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: NEW OBSERVATIONS: bar handsink -the faucet knob is not catching and no hot water is coming out
- Washroom paper towel dispenser is not dispensing
- Corrective Action(s): ALL handsinks must have hot/cold water -repair
- Repair the dispenser
- Violation Score: 5
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Health Permit fees have not been paid -provided Outstanding Permit Fee letter
- Corrective Action(s): Pay your annual fees within 10 business days or you will be closed
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: NEW OBSERVATIONS:
- Downstairs dry storage room has foods on the floor
- Also observed some construction materials above food buckets
- Corrective Action(s): Store foods off the floor on your shelves
- Keep construction materials down and away from foods -ideally in a different room
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): AGAIN observed cooked foods in the fridges -you are not allowed to cool foods due to multiple citations in previous inspections
- Discarded multiple vegetable/chicken curries, fried vegetable pakora.
- Final Warning provided -Correction Order issued -next enforceable step is ticketing/closure
- Corrective Action(s): NO COOLING OF FOODS ALLOWED
- No advanced food preparation due to inadequate equipment and inability to follow food safe measures
- You are only allowed:
- 1: Cook to Order
- or
- 2: Cook to Hot Hold to Order
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cooked rice sitting on counter -internal temperature at 54 deg C
- Corrective Action(s): Re-cook rice >74 deg C
- Once the rice is cooked you should be placing it into the hot holder maintained at >60 deg C
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front bar handsink has no pumped soap and the paper towel roll is not dispensed
- Corrective Action(s): Place a fixed pump soap at the bar handsink, place a paper towel dispenser (must be singly dispensed)
- Violation Score: 5
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer available at time of inspection (front and back) operator has been open for a few hours already
- Corrective Action(s): Make your sanitizer solutions first thing when opening maintaining >100ppm chlorine concentration as per test strips
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Onion bags and rice bags stored on the floor in downstairs storage location
- Raw eggs stored on the top shelf in back fridge above ready-to-eat foods
- Corrective Action(s): Keep foods off the floor at least >15cm on a shelf/riser
- Store raw eggs/meats/seafoods on the bottom shelf in case of leakage
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: operator is pouring sauces/drinks at the bar -this is food handling therefore worker must have access to the handsink beside the swing doors just inside the kitchen.
- Corrective Action(s): Operator to remove the right side swing door so the waiter can access the handsink without touching the door -you may put a half drape there for privacy or just leave it empty
- Operator to confirm the door is removed by tomorrow (email picture)
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Operator is using the downstairs storage without approval already. No floor plans have been received. Operator will be using it for storage of dry foods and refrigerated items in a Walk-in cooler
- Corrective Action(s): Submit floor plans regarding this addition -you will need to obtain City of Burnaby approval for that area as well.
- The storage area must be completely separate and secure from personal living space and public access
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: STILL observing cooling of potentially hazardous foods -cooked foods in the kitchen fridges
- Cooked foods: biryani, cooked rice, cooked chicken observed in kitchen fridges
- Corrective Action(s): Your Permit conditions are:
- Cook --> Serve
- or
- Cook--> Hot Hold --> Serve
- NO ADVANCED FOOD PREPARATION ALLOWED DUE TO HISTORY OF NON-COMPLIANCE -NO COOLING OF FOODS
- Continued non-compliance will mean ticketing and/or closure
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Follow-Up Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front bar staff are pouring drinks and ice -there is no designated handwash sink there
- Corrective Action(s): You will need to remove the door (recommend a half drape) to kitchen for the front staff to access the handsink at the door
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: One of the multi-shelves has lowest shelf flush with the floor and the shelf has holes in it
- Worker bags are placed on the floor of the bar area
- Corrective Action(s): Place a hard plastic liner there so no foods fall through
- Place hooks on the back door for worker bags/coats placed out of the worker/customer areas
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Hot holder case does not have a thermometer at food level
- No stem probe thermometer available either for checking internal temperatures
- Corrective Action(s): Obtain the thermometers for daily monitoring
- Violation Score: 1
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Improper cooling observed -large pots of cooked rice, vegetable curry observed at room temperature 30 deg C
- Corrective Action(s): Discard foods
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hot hold warmer case set at 22 deg C -temperature of foods within ranging between 20 deg C to 40 deg C
- Operator indicates the hot hold warmer case is not working properly and needs to be replaced
- Corrective Action(s): Discard all foods within
- Food safety plans are not being followed
- Operator to submit new Hot Holder specifications to replace the current one
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: At time of inspection dishwasher inoperative. Personelle not trained to use it.
- Corrective Action(s): Dishwasher must be in good working condition and personelle trained in using it at ALL times
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: No paper towels available at handwashing sink in kitchen
- Corrective Action(s): All handwash sinks must be adequtely stocked ready to use
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Open bulk food bags on the floor in the back storage area
- Corrective Action(s): Do not store foods on the ground.
- Open bulk food bags must be in rodent proof containers
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Hot Holder case not reaching adequate temperatures. Operator indicates it is not working properly and needs to be replaced
- Corrective Action(s): Repair/replace unit. Send in manufacturer specifications if replacing with a different unit -must maintain foods at or above 60 deg C
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: None of the workers are FOODSAFE Level 1 certified
- Corrective Action(s): At least one worker in the operator's absence must be certified
- Violation Score: 1
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
0 infractions