Skip to content
Loading map…

Baba Sweets & Restaurant

7561 6th St, Burnaby · Restaurant

34 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen raw chicken wings stored on top of frozen pakora and daal
      • Corrective Action(s): Store raw meats underneath ready to eat foods and other vegetables. Foods moved at time of inspection
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored directly on counter
      • 2) Sanitizer not readily available by cookline, only small bucket by warewashing area
      • Corrective Action(s):
      • 1) Store wiping cloths in sanitizer when not in use
      • 2) Have separate sanitizer bucket near cookline for easy access
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of rodent droppings noted underneath front hand sink
      • Corrective Action(s): Clean and sanitize area noted. Staff stated pest control comes once every two weeks.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door sweep still not installed.
      • Corrective Action(s): Install back door sweep
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Can opener attached to table with tape.
      • Corrective Action(s): Do not use tape as this cannot be easily cleaned. Screw this directly into the table or remove it completely.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Large buckets of butter chicken sauce noted in cooler, measuring 71C
      • 2) Pan of chicken fillets by dishwashing sinks
      • Corrective Action(s):
      • All foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • 1) Staff immediately began to cool in water baths
      • 2) Staff stated fillets were cooked less than 2 hours ago, immediately move these to the cooler
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted at bottom of back door.
      • Corrective Action(s): Seal gap to prevent rodent entry.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bucket of naan dough placed directly on floor.
      • Corrective Action(s): Do not place food containers directly on the floor, The bottom of the container is now dirty and may contaminate food contact surfaces when placed on top.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Undercounter 3-door cooler is too warm, ranging from 5.1oC (right compartment) to 8.5oC (left compartment) air temperature. No temperature log is maintained. Staff indicated no foods have been in cooler overnight, and all foods have been placed in cooler since this morning, at 10:30am. Food tempeeratures in two buckets that are placed in the cooler at 10:30am are measured to be 8.3oC (raw marinated chicken) and 7.2oC (raw marinated chicken). It is 3pm at time of visit.
      • 2. Cut vegetables such as daikon, onion, peper and cilantro are observed storing at room temperature. Food temperatures are measured to be 18.3oC (daikon) and 18.9oC (onion).
      • Corrective Action(s): 1. Do not store any potentially hazardous foods in 3-door cooler until cooler is able to maintain temperature at 4oC or less. All foods in cooler discarded.
      • 2. Once processed/cut, vegetable becomes a potentially hazardous food and must be kept cold in cooler under 4oC or hot over 60oC. Foods discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in bucket was quickly made at the beginning of visit.
      • Corrective Action(s): Bleach sanitizer must be made available first thing in the morning.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many buckets in 1-door prep cooler and undercounter 3-door prep cooler are observed uncovered.
      • Corrective Action(s): Cover all foods and buckets (unless they are in active cooling process).
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bucket of lentils is observed thawing at room temperature, on the ground.
      • Corrective Action(s): Thaw/defrost foods properly:
      • -->in cold running water;
      • -->in cooler
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thorough cleaning is required in whole kitchen area, as numerous food debris is observed under main cooking line, under prep coolers, under prep tables, and behind equipment such as chest freezers. This is also mentioned repeatedly in pest control reports. Ventilation exhaust system requires professional cleaning, which is happening next week.
      • Corrective Action(s): While facility is trying to control rodent problem, sanitiation is key.
      • Thoroughly clean:
      • -->floor under main cooking line
      • -->wall behind main cooking line
      • -->each cooking equipment
      • -->floor under prep coolers, and tables
      • -->area behind chest freezer by back door
      • -->floor and area along dishwashing area
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Slow draining observed at lone handwashing station in kitchen.
      • 2. Undercounter 3-door cooler is too warm, ranging from 5.1oC to 8.5oC.
      • Corrective Action(s): 1. Repair handwashing station so that water drains quickly for proper handwashing to occur between staff.
      • 2. Adjust or fix cooler so that temperature is maintained at 4oC or less at all times.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some of the sauces are not covered in the coolers.
      • Corrective Action(s): Cover all foods in the coolers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required.
      • Corrective Action(s): Clean along the walls under the shelves in the walk-in cooler; clean under the cooking equipment and beside the tandoor oven.
      • 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 staff on duty had FS level 1 certification.
      • Corrective Action(s): In operator's absence, at least one staff member must have FS level 1 certification or its equivalent.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several food items observed cooling at room temperature. Some of the items were stored on a tray directly on the back staircase. Some of the foods were already around room temperature (23 degC).
      • Corrective Action(s): Once foods reach room tempeature (~20 degC), move them in the fridge.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fillings for the parantha were stored at room temperature. Tamarind and mango chutneys was stored at room temperature.
      • Corrective Action(s): All potentially hazardous foods must be stored below 4 degC or above 60 degC. Keep small amounts of filling in the refrigerated inserts and refill as needed. Do not keep the fillings on the counter for over 2 hours. All chutneys must be stored in the fridge.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Foods in the cooler weren't covered.
      • 2) One of the display coolers does not have any doors.
      • Corrective Action(s): 1) Cover all foods inside the coolers.
      • 2) Provide easily cleanable, non-absorbent doors on the cooler.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor. This is a recurring trend. The inside of the coolers, kitchen floor, areas under and around cooking equipments all require cleaning. Exhaust hood's being serviced twice a year. Baffles have grease build-up.
      • Corrective Action(s): Get this addressed. Cleaning should be done on a regular basis. Exhaust hood should be serviced at least 3 times a year.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pail of chana curry was being stored at room temperature.
      • Corrective Action(s): As discussed, cooked foods must be stored under 4 degC or above 60 degC at all times. Remove the curry from the cooler and reheat right before order is being picked up.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee is still outstanding in the amount of $150. Operating permit does not have a valid decal.
      • Corrective Action(s): Pay the operating fee by June 27, 2022.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Most of the foods in the coolers do not have lids.
      • Corrective Action(s): Always cover foods in the coolers/freezers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required.
      • Corrective Action(s): Clean all food spills inside the coolers; clean under and around all cooking equipment.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Purchase food grade containers in bulk to replace all used sour cream and other dairy containers currently used for food storage including those used for storing dry spices.
      • Corrective Action(s): Discard all non-reusable food containers as discussed. Discontinue this practice of reusing these containers.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables (ie. diced onions, sliced onions, bell pepers, lemon wedges, jalapeno, etc) observed in food containers at room temperature. Temperatures ranged from 18oC to 22oC.
      • Corrective Action(s): Once fruits/vegetables are cut, food must be treated as perishable items and stored in cooler. Foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel is present in washroom but without dispenser. Same observation at front retail handsink.
      • Corrective Action(s): Ensure paper towel is in dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Foods in coolers and freezers observed without cover/lid.
      • 2. Food buckets are observed storing on the ground (in walk-in cooler).
      • Corrective Action(s): Ensure foods are stored with lid at all times to protect from contamination. Also foods should be stored at least 6 inches above ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning in the kitchen requires cleaning.
      • Corrective Action(s): The following areas should be cleaned:
      • -->floor under equipment/tables
      • -->floor behind cooking line
      • -->cooking equipment, espeically deep fryers (bottom compartment)
      • -->wall around microwaves
      • -->behind and around dishwashing area
      • -->floor in walk-in cooler
      • -->ventilation exhaust system (due for professional cleaning this month)
      • -->all shelving space
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Yogurt/milk buckets used as food containers. Those buckets single use only and not meant to be re-used as food buckets in commercial food facilities.
      • Corrective Action(s): Proper food containers should be purchased for commercial food facilities.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Rice in walk-in cooler measured 30 deg.C as per probe thermometer. Staff stated was cooked in the morning. Past 4 hours by the time of inspection.
      • *Corrective action: discard rice. Cooked food must be cooled from 60 deg.C - 20 deg.C in 2 hours or less, then from 20 deg.C - 4 deg.C in 4 hours or less.
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Several side dishes stored at room temperature.
      • - Potentially hazardous foods in prep cooler drawers measured 8 deg.C.
      • * Corrective actions: move all potentially hazardous foods into the walk-in cooler to maintain 4 deg.C or colder.
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Staff were observed washing hands without using soap.
      • - Dishwashing sink was being used for handwashing.
      • * Corrective action: staff must practice proper hand hygiene using warm water and liquid soap for 20 seconds. Do not use dishwashing sink for handwashing.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Food in prep cooler not covered
      • - Some foods in walk-in cooler not covered
      • - Used pan for cooking stored in walk-in cooler, not washed between uses.
      • - Box of onions was placed on top of a sanitizer/cleaning bucket.
      • * Corrective actions: - Ensure all stored foods are covered and protected from contamination.
      • - Do not store or re-use a dirty pan in prep cooler. Use a clean pan each time.
      • - Food must be stored away from cleaning and sanitizing equipment.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Poor sanitation noted in the following areas:
      • - Dishwashing area
      • - Prep table across from dishwashing
      • - Prep cooler handles are sticky to touch
      • - Under and between cooking equipment
      • - Floors of walk in cooler has food debris on the floor.
      • * Corrective actions: thorough cleaning and sanitation needs to be done in the above noted areas. Adequate cleaning will help to reduce pests.
      • Date To Be Corrected By: 04/23
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Left door to prep cooler is loose.
      • - Stand up fridge (glass door) missing handle.
      • - Sweets cooler unable to maintain 4 deg.C or colder. Probe thermometer measured 8 deg.C.
      • - Prep cooler drawers unable to maintain 4 deg.C or colder. Probe thermometer measured 9 deg.C.
      • * Corrective actions: contact service company to service and repair all above mentioned. Technician contacted today.
      • Date To Be Corrected By: 04/23
      • Corrective Action(s):
      • Violation Score:
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large container of rice measured 11C. Staff stated it was made yesterday.
      • Corrective Action(s):
      • - Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard rice.
      • - Use shallow pans to cool rice more rapidly
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Spray pesticide used for ants inside facility
      • 2) Many foods uncovered in various coolers and freezers
      • 3) Some foods stacked on top of each other without separation
      • Corrective Action(s):
      • 1) Bait and pesticides must not be used within a food premises. Use only physical traps.
      • 2) Cover foods while in storage. This is a repeat violation.
      • 3) Do not stack trays/containers of food directly on top of each other. There must be separation from food and bottom of other containers. This is a repeat violation.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flying ants observed within facility by dishwasher.
      • Corrective Action(s): Remove all sources of food for pests. Repair screen door.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen on back door broken.
      • Corrective Action(s): Repair screen on back door to prevent pest entry.
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation has improved but food debris still present on many surfaces, such as the back of the cooler, directly adjacent to a work table.
      • Corrective Action(s):
      • - Clean and sanitize these areas regularly
      • - Peel protective plastic from coolers - these are meant to protect the unit during shipping only. Plastic is peeling up at corners and can make it difficult to clean.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pan of food being cooled by being left out. Operator stated food had been taken off the stove about an hour ago to cool.
      • Corrective Action(s): Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Use a water bath to increase speed of cooling.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Pickled mango in containers stored directly on the floor.
      • 2) Many containers of foods stored without covers.
      • Corrective Action(s):
      • 1) Foods must be stored at least 6 inches or 15cm off the floor.
      • 2) Foods must be covered in storage.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest report provided - activity noted in storage area.
      • Corrective Action(s):
      • - Clean and sanitize areas where rodent droppings are found with a 1:10 bleach solution
      • - Foods to be stored in pest proof containers
      • - Follow all recommendations from pest control
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires work, especially beneath, between and behind equipment. Difficult to tell if debris on floor is from fallen food or potentially pests.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 9
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler measuring 18C temperature. All milk and cheese based products must be discarded
      • Corrective Action(s): Discard the milk and cheese based food products unless testing is provided showing they are shelf stable. Date to be corrected: today
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Lids used to cover foods are stored in a cardboard box underneath the cookline. This is not an acceptable storage method for food contact items. Cardboard is not to be used to store items that come into contact with food as it is not a cleanable material.
      • 2) Mixer by hand wash sink stored in standing water. No items should be stored in standing water as this will lead to microbial growth.
      • Corrective Action(s): 1) Re-clean all lids and store them in a sanitary manner. Discard cardboard.
      • 2) Store mixer in a dry condition.
      • Date to be corrected: today
      • 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): Front spray bottle labelled water and vinegar. This is not an adequate sanitizer and should not be used to clean surfaces.
      • Corrective Action(s): Do not use this product to clean surfaces. 100ppm chlorine is acceptable to be used as sanitizer in spray bottle. Date to be corrected: today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink does not contain paper towel. All handwashing sinks must contain hot water, liquid soap, and paper towels. This is not in compliance with the approved plans.
      • Corrective Action(s): Provide paper towel at the front handwashing sink. Date to be corrected: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Small tray of foods are stacked on top of each other, which are in contact with the food. This is not an acceptable practice. There must be separation of food item and bottom of another tray.
      • Corrective Action(s): Store lids in a manner that does not contaminate them. Lids must be placed on food items when they are in storage. This is a repeated violation. Date to be corrected: today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken curry sauce thawed out at room temperature. 5 sauces were probed to be less than 4C
      • Corrective Action(s): Thawing must be conducted in refrigerator or under cold running water. Thaw the sauces in the cooler. Date to be corrected: today
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind dishwasher. These must be removed and sanitized.
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Monitor for pest activity. Date to be corrected: today
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door screen is missing a door sweep. This is a potential rodent entry point.
      • Corrective Action(s): Install door sweep to prevent rodent entry. Any gaps greater than 1/4inch must be eliminated. Date to be corrected: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lid of chest freeze by microwaves has dirt and debris built up on it. This must be cleaned off to prevent contamination of the foods below it.
      • Corrective Action(s): Clean debris chest freezer. Date to be corrected: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Front display cooler measuring 18C.
      • 2) 1 knife is rusty and discolored.
      • Corrective Action(s): 1) Fix cooler to maintain 4C or less.
      • 2) Discard rusty and discolored knife.
      • Date to be corrected: today
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish thawing in container placed on top of a stack of dirty dishes in dirty compartment of dishwashing sink.
      • Corrective Action(s): Ensure all food is prepped in a clean and sanitary sink, free of dirty dishes and other obstructions. When food prep is progress the area must be kept clean and free of dirty dishes and other contamination. Once food prep is complete then this area can be converted back into the dishpit. Keep these two processes separate.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution in buckets available in back kitchen at the start of the inspection. Sanitizer buckets during inspection were prepared and noted at 100 ppm chlorine with clean wiping cloths.
      • Corrective Action(s): Ensure sanitizer solution of 100 ppm chlorine is available during operation with clean wiping cloths. Once solution is replenished the old solution must be discarded and replaced with fresh solution to maintain standards. Sanitize all work stations and equipment as needed once tasks are completed to maintain a sanitary premises.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Buckets of curry, sauces and pre made foods stored without lids in undercounter coolers. Food was noted off the floor and mostly covered in walk in coolers (an improvement)
      • 2. Order paper used to label food and placed directly on stored food in cooler and freezer unit
      • 3. Hand beverage mixer noted sitting in room temp cloudy water
      • Corrective Action(s): 1.Ensure food once stored is covered and protected from contamination. Cover.
      • 2. Ensure all food containers are labeled with its contents. Do not place labels directly on food only on containers/ lids.
      • 3. Ensure any scoopers, blenders or other equipment/ utensils if sitting in water is replenished every 2 hours or sooner to prevent pathogen growth.
      • Correction date: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Walls, floors - food debris and splatter
      • 2. Hard to reach areas - around cooler/freezer units, behind dishwasher, under dishwashing sinks
      • 3. Handles of cooler units/walk in - food splatter
      • 4. Inside and around microwave and hot holding unit - food spatter
      • Corrective Action(s): Ensure all the above is cleaned regularly to prevent build up and avoid becoming a food source for pests (mice).
      • Correction date: 2 days
      • Violation Score: 3
  24. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Commercial ventilation hood - grease build up
      • Corrective Action(s): Ensure commercial hood panels are cleaned routinely to prevent grease build up and a possible fire hazard.
      • Correction date: 1 week
      • Violation Score: 3
  25. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted through out facility:
      • 1. Around, behind dishwasher - also dead mouse noted on sticky trap (appears dried up)
      • 2. Around standing freezer unit (right of prep table)
      • 3. Between / under cooler units
      • 4. Along window ledge behind metal racking spanning between front of house and back of house
      • 5. Some droppings noted on top of lower bulk salty food bins at front desert display unit.
      • 6. Droppings noted next to stairs beside back door
      • 7. Under sink in washroom
      • Corrective Action(s): Ensure all droppings are cleaned up, areas sanitized and monitored for additional pest activity. New pest control company contracted to service premises. Reviewed latest report - 3 mice captured. Ensure pest control is onsite weekly until pest issues are resolved. Follow all pest control technician recommendations.
      • ***EHO business card provided - email all on-going pest control reports to Fraser Health
      • 1.Each morning all food contact surfaces must be sanitized with bleach water solution (100-200 ppm chlorine) to prevent any possible contamination of food
      • 2.End of day all food must be put away in cooler or in pest proof container to remove all possible food sources
      • 3. Entire kitchen (especially hard to reach areas/ between cooler /freezer units) must be cleaned to remove all food debris/ food sources.
      • ***Correction Order Issued
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Front desert/treats display food on trays are left in unit covered only with plastic wrap.
      • Corrective Action(s): Ensure all food is put away in pest proof container with snap-close lid or in a cooler unit to avoid becoming mouse food source.
      • Correction date: tonight
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Walls, floors - food debris and splatter
      • 2. Hard to reach areas - around cooler/freezer units, behind dishwasher, under cooking equipment
      • 3. Ventilation hood panels - oil /grease build up
      • 4. Droppings noted through out facility
      • Corrective Action(s): Ensure all the above is cleaned regularly to prevent build up and avoid becoming a food source for pests (mice).
      • Correction date: Wednesday, Nov. 28, 2018
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Missing plugs in 2 comp dishwashing sink
      • Corrective Action(s): Ensure plugs are available to properly manual dish wash in 2 comp sink larger dishware not able to fit in mechanical dishwasher. Get at least 2 plugs, ideally 1 or 2 extra.
      • ***Manual dishwashing signage provided (Punjabi version)
      • Correction date: 2 days
      • Violation Score: 5
  28. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1.1 sanitizer bucket noted 0 ppm chlorine with wiping soiled wiping cloth and front spray bottle thought to be sanitizer noted 0 ppm chlorine.
      • 2. No plugs available for 2 comp dishwashing sink.
      • Corrective Action(s): 1.Ensure all sanitizer bottles and buckets are maintained at 100-200 ppm chlorine. Refill buckets every 4 hours or when solution become dirty/cloudy. Change out soiled cloths and launder or discard. Ensure clean cloths are available with solution.
      • 2. Ensure all dishwashing sinks have plugs to allow for proper manual dishwashing practices: 1.Wash 2. Rinse 3. Sanitize 4.Air Dry.
      • Correction date: immediately
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher staff observed cleaning dirty dishes then handled raw food with out handwashing.
      • Corrective Action(s): Ensure all staff regularly and properly wash hands before work, after using the toilet, between tasks (dishwashing, food prep, garbage removal, etc). Review purpose of handwashing and frequency with staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in some of the cooler units noted without lids/covers
      • Corrective Action(s): Ensure all food once stored in cooler is covered and protected from contamination. Cover all food.
      • ***Repeat violation***
      • Correction date: 1 day
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Food splatter on lower shelves
      • 2. Food accumulation in corners and hard to reach areas
      • 3. Grease trap overflowing on the floor - towel soaked with grease noted around base of grease trap box.
      • Corrective Action(s): Ensure all above areas are cleaned. Rotate deep clean of each section of the kitchen.
      • Grease trap must be properly emptied and cleaned to prevent splatter and use of towel.
      • Correction date: 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Dishwasher racks stacked on top of each other (used with wax paper liner) as a samosa holder in walk in cooler.
      • 2. 2 pieces of wood used over prep table to hold containers of food - noted with stains and food debris.
      • Corrective Action(s): Ensure all equipment and materials are used for intended purpose.
      • 1. Dishwasher racks are used to hold dishes and be run through the dishwasher. These racks were not intended to hold/store food. Replace racks with equipment intended to hold food such as samosas in a sanitary and safe manner.
      • Correction date: 2 weeks
      • 2. Re-usable materials and equipment in a kitchen must be smooth, durable, easy to clean and non-absorbent material. Use a material that meets these requirements or seal the wood with paint or sealant.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Front spray bottles thought to be both bleach sanitizer solution.
      • 1. Windex bottle, clear solution = 100 ppm chlorine noted
      • 2. Glass cleaner bottle, clear solution = 0 ppm chlorine noted, smelt like another chemical other then bleach.
      • 3. Sanitizer buckets are re-used food container buckets
      • Corrective Action(s): Ensure all chemical containers, bottles and buckets are labelled with its contents: "bleach water" or "sanitizer" in any language familiar to staff. Remove all other labels to avoid confusion.
      • Correction date: 1 day
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed rusted knives being used to handle food products.
      • Corrective Action(s): Required operator to stop using rusted knives immediately and have clean and sanitized utensils for food handling. Discarded rusted knives at the time of inspection. Discarded cauliflower that was being cut with rusted knife at the time of inspection
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cut ginger and pepper being pre-soaked in water at room temperature. Once whole fruits/vegetables get cut and/or get soaked in water, they become potentially hazardous food
      • Corrective Action(s): Required operator to transfer the product to the walk-in cooler for proper cold holding
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Observed can opener with food debris accumulation
      • 2. Observed rusted knives being used to handle food.
      • Corrective Action(s): 1. Required to clean and sanitize can opener immediately
      • 2. Required to replace the rusted knives with clean and sanitized utensils. Discarded rusted knives at the time of inspection
      • Date to be corrected by: Mar. 14. 2018
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed food container being stored directly on top of another food product. must discontinue this practice
      • Corrective Action(s): Required to re-organized the cooler and storage area to ensure that food is properly protected
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed frozen pre-cooked foods being thawed in on a prep table at room temperature. Content was still frozen hard. Proper thawing procedures must be taken: 1. in the cooler or 2. under cold running water
      • Corrective Action(s): Required operator to transfer the items into the walk-in cooler for proper thawing procedures
      • Violation Score: 1
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed non-food friendly, single-use bags and cardboard box being used to store cut ginger and samosas (non-cooked)
      • Corrective Action(s): Required operator to remove all single-use, non-food friendly bags/boxes and have food stored in food-friendly container
      • Date to be corrected: Mar.14.2018
      • Violation Score: 9
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 207 - Previously served food not discarded [s. 15]
      • Observation (CORRECTED DURING INSPECTION): Observed a batch of rice at 38 - 40 C on a prep table in the kitchen; operator advised that rice is taken out of the walk-in cooler, reheated then served. Operator also advised that left over rice goes back into the cooler for use next time. THIS MUST DISCONTINUE.
      • Corrective Action(s): Required operator to only portion out appropriate amounts per order then serve all the rice after reheating. Rice was discarded at the time of inspection
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: This is an ongoing violation that needs to be corrected
      • 1. Observed multiple food items in prep coolers and walk-in coolers without proper lids/coverings to protect them from contamination
      • 2. Observed food items on prep table tables in the kitchen without proper coverings
      • Corrective Action(s): Required operator to have lids/covers at all times to ensure that food products are protected from contamination
      • Date to be corrected: Nov.27.2017
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed the back door in the kitchen propped open with an electrical line extended to the roof outside
      • Corrective Action(s): Required to have the back door closed at all times
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Observed keys, pens/pencils, calculators on prep table
      • Corrective Action(s): Required operator to remove all unnecessary items from the prep table and keep them off the prep table. The prep table is for kitchen utensils and food only
      • Violation Score: 1
  33. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole on floor beside dishwasher has yet to have a tight fitting cover to fill hole.
      • Corrective Action(s): Ensure that the hole fitted with a tight fitting lid.
      • Violation Score: 3
  34. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has not been completed as per previous inspection and closure order
      • Corrective Action(s): Heavy cleaning is required on the entire floor and all walls including under, behind and between ALL equipment, all door handles and surfaces must be cleaned to remove all food debris and grease.
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Written sanitation plan is not adequate for the needs of the premises.
      • Corrective Action(s): Revise the sanitation plan that includes all equipment and surfaces that require cleaning.
      • NOTE: not following your sanitation plan is a ticketable offense
      • Violation Score: 1