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Archies BBQ

8 - 10180 153rd St, Surrey · Restaurant

27 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Congee was placed in a hot holding unit from the refrigerator and was at 15C.
      • Corrective Action(s): Hot potentially hazardous foods must be reheated to greater than 74C prior to hot holding to limit the growth of pathogens and/or the formation of toxins. Congee was reheated in the microwave at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse.
      • Corrective Action(s): A minimum of 50ppm chlorine is required on the dish surface during the final rinse to allow for proper sanitizing of equipment, utensils, and dishware. Manual warewashing was setup at the 2-compartment sink at the time of inspection. Bleach was tested at 100ppm. While the dishwasher is being serviced, dishware, equipment, and utensils can be washed in the dishwasher and manually sanitized in the bleach solution.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1) One employee was observed wiping hands on a reusable cloth towel after washing their hands.
      • 2) One employee was observed handling frozen raw meat with single use gloves and continued to handle an insert of food without changing gloves.
      • Corrective Action(s): 1) Proper handwashing includes washing hands with liquid hand soap under hot and cold running water, and drying with a single use method to prevent recontamination of hands. Review hand hygiene practices with all staff.
      • 2) Staff must adhere to good glove use practices and change gloves whenever they become potentially contaminated to prevent potential cross contamination. Staff changed gloves at the time of inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher had no detectable chlorine sanitizer. Attempted to prime sanitizer and did not detect any sanitizer.
      • Corrective Action(s): Service dishwasher to ensure it can provide a final rinse of 50ppm chlorine on the dish surface during the final rinse. Service technician has been contacted.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer was improperly labelled (windex bottle)
      • Corrective Action(s): Ensure all chemicals are labelled to identify their contents to prevent accidental mixing and/or misuse. Check bottles weekly and relabel as needed.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were placed at the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Evaporated milk was stored in an opened can.
      • 2) Bleach was too strong - bleach strip bleached out.
      • Corrective Action(s): 1) Ensure canned foods are transferred to food grade containers once they are opened.
      • 2) Bleach must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Add 1/2 teaspoon of bleach to 1L of water to prepare 200ppm bleach. Bleach was diluted at the time of inspection to 200ppm.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer was stored in a Windex bottle.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Check spray bottles regularly and relabel as needed.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer.
      • Corrective Action(s): Chlorine at 50ppm is required to properly sanitize equipment, dishware, and utensils. Operator obtained sink plugs at the time of inspection to setup manual warewashing with 100ppm bleach at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice, sugar, and other ingredients were stored on the floor.
      • Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher had no detectable chlorine.
      • Corrective Action(s): Service chemical dishwasher and ensure it can dispense at least 50ppm chlorine to properly sanitize equipment, utensils, and dishware.
      • Correction date: February 26, 2025
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back food preparation area.
      • Corrective Action(s): Ensure all food preparation area are supplied with a food grade sanitizer to allow food contact surfaces to be cleaned and sanitized after each use. Bleach was prepared in an insert at the time of inspection. Recommend providing a spray bottle of 100ppm to 200ppm bleach sanitizer in the back area to allow staff to easily sanitize areas where raw meats are handled.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station was obstructed with containers in the basin.
      • Corrective Action(s): Ensure handwash stations are unobstructed and easily accessible to allow staff to properly wash their hands. Items were removed from the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Flour, sugar, and onions were stored directly on the floor.
      • 2) Raw meat was stored above cooked pork in the under counter cooler.
      • Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination.
      • 2) Ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler (closest to the cash register) was at 9C. Digital thermometer registered 32F to 35F
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were moved to the adjacent cooler at 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy and congee in the hot holding table was at 50C and 13C.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C on a consistent basis to prevent the growth of pathogens and/or the formation of toxins. Foods were recently cooked and operator discarded the congee and stated the process of cooling the gravy from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles in the front area was filled with Mr Clean.
      • Corrective Action(s): Mr Clean is not considered a food grade sanitizer. Ensure only approved sanitizers are used for food contact surfaces. Bleach at 100ppm was prepared at the time of inspection. Ensure spray bottle is properly labelled.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mushrooms were stored in an opened can.
      • Corrective Action(s): Once canned foods are opened, contents must be transferred to a food grade containers with proper covers to prevent potential contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (closest to the cash register) was at 9C. Digital thermometer registered 32F to 35C (0C to 1C)
      • Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less on a consistent basis. Obtain an accurate thermometer for the cooler unit to verify the cooler is able to maintain proper cold holding temperatures.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration.
      • 2) No food grade sanitizer present in the back and front food preparation areas. Front spray bottles were diluted Mr Clean
      • Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface during the final cycle to allow for proper sanitizing of equipment and utensils. Dishwasher was primed and tested at 50ppm chlorine at the time of inspection. Test dishwasher daily to verify the chlorine concentration. Dishware and utensils must be rewashed and sanitized.
      • 2) Ensure bleach at 100ppm to 200ppm is available in each food preparation area to allow for sanitizing of food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station did not have single use paper towels and back handwash station was obstructed by take out containers.
      • Corrective Action(s): Ensure handwash stations are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were placed by the front handwash station and take out containers were removed from the back handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bag of rice and a bag of flour were stored on the floor.
      • Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination. Rice and flour were relocated at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles were unlabelled.
      • Corrective Action(s): Ensure all containers are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Ensure containers are labelled with mixing instructions to prevent staff from using the incorrect chemicals.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration on the dish surface during the final rinse. Concentrated bottle was almost clear in colour.
      • 2) Sanitizer spray bottles were filled with Mr. Clean.
      • Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface during the final rinse to allow for proper sanitizing of equipment and utensils. Sanitizer bottle was changed the dishwasher was primed at the time of inspection. Dishwasher had a final rinse of 50ppm chlorine on the dish surface on the final rinse. Dishes and utensils were rewashed and sanitized at the time of inspection.
      • 2) Ensure staff use food grade sanitizers to sanitize food contact surfaces. Mr Clean is not a food grade sanitizer and can result in chemical contamination of foods. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemical spray bottles were unlabelled. One bottle had degreaser and another had Mr Clean.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Ensure containers are relabelled as needed.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the hot holding unit were at 51C. Hot holding unit was turned off
      • Corrective Action(s): Hot foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Once foods are placed in the hot holding unit, the unit must be kept on to maintain proper food temperatures.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front handwash station hot water knob needs to be replaced.
      • Corrective Action(s): Ensure handwash station water know is replaced to allow handwash station to function properly.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two containers or rice were at 12C and 13C. Rice was made the previous night.
      • Corrective Action(s): Cooked foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Rice was discarded at the time of inspection. To rapid cool cooked foods, place foods in shallow containers, ensure there is good airflow around the food, or rapidly cool the foods in the upright freezer.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Foods were reheating on a steam table.
      • Corrective Action(s): Hot holding units are not designed to rapidly reheat foods. Foods must be reheated to greater than 74C prior to hot holding. Food items were placed in the steam table for less than 2 hours and were moved to the stove/oven to rapidly reheat at the time of inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was available in the front preparation area.
      • Corrective Action(s): Each food preparation area must have a food grade sanitizer to sanitize food contact surfaces. To prepare 100ppm bleach add 1/2 teaspoon beach per litre of water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station cold water tap was turned off.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Cold water was turned on at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meat was stored above cooked foods.
      • 2) Rice was stored on the ground.
      • Corrective Action(s): 1) Organize the cooler and ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Container or raw meat was moved at the time of inspection.
      • 2) Ensure foods are stored off the ground and protected from potential contamination. Rice was moved to a shelving unit at the time of inspection.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Two wooden cutting boards were found to have cracks.
      • Corrective Action(s): All work surfaces must be smooth, non-absorbent, and easily cleanable. Once wooden cutting boards are cracked, they cannot be properly cleaned and sanitized. Cutting boards were discarded at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Mr Clean spray bottles were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer prepared in any food preparation area. There was no designated container/bottle for sanitizer available.
      • Corrective Action(s): Operator prepared 200 ppm chlorine residual solution in a bowl at the time of inspection. All food contact counters were wiped down with sanitizer. Ensure food grade sanitizer is always available in all food preparation areas.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) The hand washing sink at the front of the facility had no cold water.
      • 2) There were no paper towels by the hand sink in the back of the facility (beside the upright freezer).
      • Corrective Action(s): 1) Operator claimed that the cold water is controlled using the knob under the sink as the faucet is broken.
      • 2) Paper towels were re-filled at the time of inspection.
      • Ensure hand washing sinks are always accessible and equipped with hot and cold running water, liquid soap, and disposable paper towels to encourage frequent hand washing.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Meat was stored directly in grocery bags inside the freezer.
      • 2) Cooler handles had build up of grease and food debris.
      • Corrective Action(s): 1) Store food in food grade plastic bags or containers.
      • 2) Thoroughly clean and sanitize the facility to prevent build up of food debris and grease.
      • Date to be corrected by: July 22, 2021
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The glass door cooler was lined with cardboard on the bottom shelf. The operator claimed that it was to catch any spills and prevent the cooler from getting dirty.
      • Corrective Action(s): Remove the cardboard. All surfaces must be smooth, durable, and easy to clean. Date to be corrected by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hand washing sink at the front of the facility had a broken faucet for cold water. The bottom water tap was being used to turn on cold water.
      • Corrective Action(s): Have the faucet repaird. Date to be corrected by: July 27, 2021
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was no labelled container for sanitizer. It was prepared in a regular food bowl.
      • Corrective Action(s): Label the sanitizer bowl. Designate specific cotnainers/bottles for sanitizer and ensure they are labelled to prevent mix-up.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer present at the time of the inspection. Food was being prepared in both preparation areas (front and back).
      • Corrective Action(s): The operator prepared 100 ppm bleach solution at the time of inspection. Ensure sanitizer is always available during all hours of operation to ensure proper sanitation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink at the back of the facility was blocked with storage boxes and chest freezer.
      • Corrective Action(s): Operator temporarily moved the boxes and the freezer to clear the way to the hand washing sink. The operator informed that the freezer is to be removed from the facility as a new one has been installed in its place. Ensure hand sinks are always available for use during all hours of operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowls of rice were stacked on top of each other in the cooler and the bottom bowl was not adequately covered to protect from contamination.
      • Corrective Action(s): Operator unstacked the bowls of rice and tightly sealed the bowls with siren wrap at the time of inspection. The bottom of containers/bowls is a potentially contaminated surface that should not come in contact with ready-to-eat food. Ensure food is properly covered to protect from contamination when stored in future.
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Most corners under and behind equipment require a good cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There is a steady leak from the kitchen hot water spray nozzle. Repair.
      • Corrective Action(s):
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Multiple items of food were observed cooling at room temperature without time tracking.
      • - a large stainless insert of cooked noodles was placed on the shelves for cooling. Large containers should never be used for cooling foods.
      • - A pot of boiled beef was placed on the shelf for cooling - no time tracking.
      • - A deep insert of several large pieces of pork were found in the oven, which had been turned off. Operator indicated that the meat had been placed on top of the oven before being placed back in the moderately cool oven. Internal temperature was 45 *C. This is VERY poor cooling practice.
      • Food should always be cooled as quickly as possible. Never place foods to be cooled in large or deep containers, and never in warm places like on top of an oven or inside a lukewarm oven. Meats should be portioned, placed in shallow containers in the fridge. Foods should only be cooled at room temperature for short periods of time, in shallow containers whenever possible. Meats should be portioned as soon as they are cool enough to handle.
      • Of note: this is a repeat infraction. This facility is poorly equipped for cooling foods as it does not have a lot of refrigeration space. Further infractions will result in stricter enforcement such as violation tickets.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There is no detectable chlorine in the final rinse of the low-temperature dishwasher.
      • Dishwasher is not being tested daily as instructed on previous routine inspection.
      • The following is required as per the correction order issued today:
      • - Use ONLY disposable customer dishes until dishwasher is repaired. This includes cutlery and glasses as well as plates and bowls.
      • - Use the manual method of sanitizing all other dishes until dishwasher is repaired.
      • - Call your environmental health officer once dishwasher is repaired.
      • Obtain chlorine test strips and TEST your dishwasher at least DAILY.
      • Corrective Action(s):
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is ok however hard-to-reach corners require more cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not sanitizing - see #302.
      • Corrective Action(s):
      • Violation Score: 15
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Large pot of noodles found cooling at room temp; no time tracking. Cool in small volumes; move to fridge within 30 min of cooking.
      • 2) Cooked meat cooling on cutting board, no time tracking. Cool in fridge.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 flats of eggs on counter; moved to fridge.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Loow temp dishwasher has no chlorine in final rinse. Correction order issued. Only single-use customer dishes. Test your dishwasher at least once per day.
      • Corrective Action(s):
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was full of dishes at time of inspection. Keep hand sinks clear at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves and hard-to-reach corners are dirty. Clean.
      • Corrective Action(s):
      • Violation Score: 9
  24. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef soup was hot-held below 60 degrees C or less than 2 hours (internal temperature: 54 degrees C).
      • Corrective Action(s): Beef soup was reheated to at least 74 degrees C (165 degrees F) during the inspection. Operator increased the heat setting of the hot-holding unit. Make sure temperature checks of hot-held food are done at least every 2 hours and that hot-holding units are maintaining a temperature at or above 60 degrees C (140 degrees F).
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer was not setup in the front service area. Note: Vinegar was present in the spray bottle according to the staff member.
      • Corrective Action(s): Staff setup 100 ppm chlorine sanitizer in the spray bottle and labelled the spray bottle to identify the contents. Re-sanitize food contact surfaces.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Front doors were left wide open at the time of inspection.
      • Corrective Action(s): Staff member closed the front doors at the time of inspection. Ensure the doors are kept shut to prevent pests (mice, rats, flies, and cockroaches) from entering the restaurant
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back area was obstructed with containers and lacked paper towels in the dispenser.
      • Corrective Action(s): Ensure the handsink is always accessible for handwashing purposes and supplied with liquid soap, hot and cold running water, and paper towels. Hands must be washed before handling food and food contact surfaces to protect them from contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several bags of pre-packaged takeout containers (one of which was open) and paper towel rolls were stored on the floor.
      • Corrective Action(s): Ensure all food equipment/items/dry ingredients are stored at least 6 inches off the floor to protect them from contamination and to facilitate cleaning of the floor. Operator re-organized a shelf to store the takeout containers off the floor. Additional designated dry storage shelving should be added if the current shelving does not have an adequate capacity to store the items off the floor.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Multiple chafing dishes, burners, and other stainless steel equipment were stored on the floor below an oven; Operator mentioned that these items will not be used for the business and were given by a customer. A broken rice cooker was stored on the floor near the hot water tank.
      • Corrective Action(s): Above noted items not required for business use were removed by the Operator from the food premises at the time of inspection to declutter the premises with extra items.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back kitchen was obstructed with food equipment that the operator mentioned was leaking. This handsink also lacked liquid soap and paper towels.
      • Corrective Action(s): Do not obstruct the handsink and ensure it is supplied with liquid soap and paper towels to enable convenient access for frequent handwashing prior to handling food. The food equipment was removed from the handsink and staff re-stocked the liquid soap and paper towels at the handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pots and pans in plastic containers were placed on the floor below the shelving unit. Prepackaged Take-out containers, prepackaged paper towels rolls, and other dry storage items were stored on the floor.
      • Corrective Action(s): Re-organize storage areas to ensure all equipment and dry storage items are stored at least 6 inches (15 cm) off the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The prep. cooler in the kitchen was not in good working order (above 4 degrees C), the operator was already aware of this, and mentioned that they are planning to replace this cooler. Note: Potentially hazardous food was not stored inside this cooler and food was being stored in the glass upright cooler in the back kitchen.
      • Corrective Action(s): Do not store any potentially hazardous food inside this cooler until it is re-serviced or replaced to 4 degrees C or less. Re-service, adjust, and/or replace the cooler so that it maintains a temperature of 4 degrees C / 40 degrees F or less. Contact the area E.H.O. of Fraser Health for a follow up inspection within 1 month.
      • Violation Score: 3