Asian Avenue Restaurant

4101 32 St Vernon BC V1T 5P3 · Restaurant - Food Service

5 inspections

1. MonitoringAug 13, 2025

   0 infractions

2. MonitoringFeb 26, 2025

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure all cooler and hot holding temps are monitored and documented in daily operations log. Ensure the high temp dishwasher rinse temp is monitored and documented in daily operations log. Ensure the quats sanitizer concentration levels are monitored and documented in daily operations log.
3. MonitoringJul 19, 2023

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure all coolers and hot holding units are monitored and documented daily. Ensure that the quats dispenser concentration and the dishwasher rinse temp is monitored and documented daily.
4. MonitoringJun 14, 2019

   7 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Ensure all ice scoops are stored in a scoop holder outside the ice or insert a stainless steel holder in the ice machine dedicated for the scoop(s).
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A Require new Quat test strips for monitoring the sanitizer dispenser. NSF thermometers are installed. Good. *Recommend each cook have a digital instant read probe thermometer.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2,5B Coffee Station sink requires a new faucet handle and the bar sink requires a backflow prevention device for the hose connection, as discussed. F2.5C Require a small sanitizing pail/bucket for wipers or use sanitizing spray bottle and change wiping cloths after each use, as discussed. F2.5K Due for cleaning behind equipment, floor edges, HVAC vents and ventilation hood.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): For efficiency and ease of cleaning and sanitizing the double utility sink after preparing raw meats, install a liquid soap and sanitizer dispenser by a qualified professional.
     • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Due for updating as discussed. Provided templates for ease of use.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Due for updating as discussed
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): *As a reminder, all FOODSAFE certificates issued prior to July 29, 2013 expired July 29, 2018. Re-certification is now required every 5 years thereafter, including equivalent certification courses.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
5. MonitoringNov 23, 2015

   6 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): -Cold buffet table: cut vegetables/salads, fruits, dessert were measured to be at greater than 4C(6-12C). Temperature for these tables were turned down at inspection. If the food is not able to be kept at less than 4C, foods should be discarded after two hours or place less food out there and than replenish more frequently. -No thermometer internally in walk in cooler -Discussed that cut vegetables, noodles, and bean sprouts(all on a rolling cart) are fine to be left at room temperature for no more than 2 hours. Foods must be turned over within that time or placed back into the walk in cooler
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): -Observed that food handlers were just washing hands with running water only and not at hand sink. -Discussed that utensils(ex. tongs) should be used to handle food(bean sprouts, noodles, cut vegetables, raw meats) that is to be placed into the wok, in the deep fryer, etc as this would help minimize the potential for cross contamination
     • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): -2 butcher knives were being stored in between a counter and the wall -Dishwasher: rinse was at 72.4C internally, the gauge for the rinse on the dishwasher is not working and must be serviced. -Quaternary ammonia sanitizer > 200ppm, please find test strips and use to verify correct concentration strength. Glasswasher at front is not being used
     • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): -ice scoop stored in direct contact with ice in ice machine
     • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Back door to the kitchen near the washer machines has daylight visible
     • 14.12 - The premises must be protected against entry of pests.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): Dedicated hand sink must be kept free and not used for any other purpose. The hand sink in the front server area was noted to have other items in them. These items were removed at time of inspection.