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Banana Leaf Southeast Asian Cuisine

450 - 3099 152nd St, Surrey · Restaurant

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert of curry/gravy at the hot-holding unit had an internal temperature of 53C.
      • Corrective Action(s): Hot-held food items must be maintained at 60C or hotter. Curry sauce/gravy was reheated to 74C during inspection, then placed in hot-holding unit to be held at 60C or hotter. Hot-holding unit temperature was also adjusted.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Some food items stored in coolers were not covered.
      • 2) Some dry ingredient bins had bowls for scoops.
      • 3) Bleach sanitizer solution in one sanitizer pail was too strong, bleaching out the chlorine test strip.
      • Corrective Action(s): 1) Ensure all food is stored properly covered with secure lids or food-grade wrap.
      • 2) As previously discussed, do not use bowls for scoops. Scoops must have handles and handles must not be in contact with food.
      • 3) Bleach solution was diluted at time of inspection. 200 ppm chlorine residual detected. Ensure to mix 1/2 tsp of bleach per litre of water.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amounts of food debris/grease accumulation noted in the following areas:
      • - Under the dishwasher/dishwashing area
      • - Behind/between/under large cooking equipment
      • - On floors in the dry storage room
      • Corrective Action(s): Clean and sanitize all areas noted above. Ensure to pull out equipment to allow for proper/thorough cleaning, and do so on a weekly basis at a minimum.
      • Correct by: 3 days
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Stuck-on/caked-on food debris noted on floors under dishwashing sinks and behind cooking equipment.
      • 2) Grease accumulation noted on ventilation canopy filters/baffles.
      • Corrective Action(s): Ensure deep cleaning is done at least once a week. Scrape off any stuck-on debris, and ensure ventilation canopy filters/baffles are cleaned regularly in between professional hood cleanings.
      • Correct by: 3 days
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar hand sink faucet still to be serviced.
      • Corrective Action(s): Servicing is scheduled for today, proof of scheduling provided. Dump sink at the bar is available to use for hand washing in the meantime. Email the health inspector once the bar hand sink has been serviced and is working properly.
      • Correct by: Today.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available for use.
      • Corrective Action(s): Staff prepared fresh bleach solution in designated sanitizer pails at time of inspection. 100 ppm chlorine residual detected. Ensure to change the solution in sanitizer pails every 2 hours (or sooner if highly used), and ensure all wiping cloths are stored in sanitizer solution in between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Both hand washing stations in the kitchen were inaccessible as they were obstructed (inserts of food were stored in front of the hand sink at the prep/cook line, and a cutting board was placed over the sink compartment at the three-compartment that is designated for hand washing).
      • 2) One hand sink (at the prep/cook line) was lacking paper towels.
      • Corrective Action(s): Repeat violation. Future non-compliance relating to hand washing stations not being properly stocked OR not being unobstructed/accessible will result in violation ticket(s) being issued.
      • 1) Staff cleared surrounding areas of designated hand washing stations at time of inspection.
      • 2) Ensure all designated hand washing stations are properly stocked with liquid soap and paper towles in dispensers (and hot and cold running water).
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): All hand washing stations in the kitchen were inaccessible/obstructed at the start of inspection, and food preparation had already begun, indicating a lack of proper hand washing practices. Additionally, staff wearing gloves were not observed to be washing hands adequately.
      • Corrective Action(s): Review proper hand washing procedures with staff. Hands must be washed with hot soapy water and dried with single-use paper towels between each task, any time the face/hair is touched, any time the kitchen is re-entered, and any time the hands are visibly soiled. Gloves must be changed as often as hands are to be washed. During each glove change, ensure hands are washed after removing and discarding gloves and before putting on new gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) One dry ingredient bin had a broken lid.
      • 2) Bowls were being used as scoops. Scoops with handles were also stored in food with handles in direct contact with the food.
      • 3) Opened tins of condensed and evaporated milk were stored in coolers.
      • Corrective Action(s): 1) Replace any broken food storage bins/lids.
      • 2) Do not use bowls as scoops as the handled portion is in direct contact with food. Additionally, ensure handles of scoops are stored such that they are not in contact with food.
      • 3) Once tin cans of food are opened, they must be transferred to a food-grade container/dish if storing. Opened tin cans may oxidize and rust, thereby contaminating the food.
      • Correct by: Today and ongoing.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat and squid thawing in the three-compartment sink in stagnant water at above 4C. Staff stated the food items had been thawed using cold water and were thawing for less than 2 hours.
      • Corrective Action(s): Repeat violation. Future non-compliance related to improper thawing will result in the issuance of violation ticket(s). As previously discussed, frozen food must thaw under cold, running water or in the cooler overnight at 4C or colder. Squid and meat in food preparation sinks were being prepped by end of inspection.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease noted under and behind equipment, in hard-to-reach areas.
      • Corrective Action(s): Ensure to pull out equipment such that proper deep cleaning can occur. Deep cleaning under/behind equipment and in hard-to-reach areas must be done at least once a week.
      • Correct by: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front bar hand washing station had no hot water (hot water faucet not working). Dump sink at the bar was being used for hand washing in the meantime.
      • Corrective Action(s): Service the designated bar hand washing station such that it is equipped with hot and cold running water, liquid soap, and paper towels.
      • Correct by: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the dry storage room and along the cook line/under cook line refrigeration units - food debris accumulation noted.
      • Corrective Action(s): Ensure deep cleaning is done on a weekly basis. When cleaning, pull out large equipment such that hard-to-reach areas can be properly cleaned. Also ensure dry ingredient storage bins (and lids) are regularly cleaned and sanitized.
      • Correct by: 2 days
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the three-compartment sink was missing paper towels.
      • Corrective Action(s): Ensure all designated hand washing stations are properly stocked with paper towels and liquid soap at all times.
      • Staff refilled paper towel dispenser at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many food items in the walk-in cooler and undercounter portion of prep coolers were not covered.
      • Corrective Action(s): Ensure all food items are stored properly covered/protected from contamination, with secure lids or food-grade wrap.
      • Correct by: Today.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat and seafood thawing in 3-compartment sink out at room temperature.
      • Corrective Action(s): Frozen food items must be thawed under cold, running water or in a refrigerator overnight. Staff placed all frozen items under cold, running water at time of inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff onsite at time of inspection had FoodSafe level 1 or equivalent.
      • Corrective Action(s): There must be at least one employee onsite with FoodSafe level 1 or equivalent at any time during operation.
      • Have more back kitchen staff register for and complete FoodSafe, and email a copy of the certificate to the health inspector.
      • Correct by: 1 month.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher in the kitchen was not sanitizing dishware properly. 0 ppm chlorine residual detected after the rinse cycle.
      • Corrective Action(s): Staff contacted dishwasher technician for servicing at time of inspection. All dishware, utensils, and equipment to be washed in the dishwasher and then manually sanitized with 100 ppm to 200 ppm bleach solution until the dishwasher is repaired. Manager set up the two-compartment sink for manual sanitizing of dishware at time of inspection. 100 ppm chlorine residual detected.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand washing sinks in the kitchen area were missing liquid soap and paper towels.
      • Corrective Action(s): Ensure all designated hand washing sinks are equipped with liquid soap and paper towels in the immediate area.
      • Corrected at time of inspection. Obtain wall-mounted dispensers if needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Many food items in walk-in cooler and prep coolers were uncovered.
      • 2) Opened bags of dry ingredients were stored directly on the floor of the dry storage room, with bowls/scoops placed directly in the dry ingreients.
      • Corrective Action(s): 1) Ensure all food items are stored properly covered and protected from contamination. Staff covered food items with saran wrap at time of inspection.
      • 2) Obtain pest-proof containers with secure lids for all dry ingredients. Store all items off the floor, and store scoops with handles not contacting the dry ingredients.
      • Correct by: 2 days.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant fruit fly activity noted in the kitchen and dishwashing area.
      • Corrective Action(s): Contact a professional pest control company for regular servicing. Deep-clean the facility. Ensure that all surfaces are thoroughly cleaned and sanitized each night to prevent food source for fruit flies. Keep all areas clean and dry.
      • Correct by: 3 days.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open and screen door was not in use at the start of the inspection.
      • Corrective Action(s): Ensure the screen door is always closed when the back door is open.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and sanitizing required in some hard-to-reach areas, behind the mixer, in the dry storage room, and under/around the dishwashing area.
      • Corrective Action(s): Ensure deep cleaning in all areas is done at least once a week.
      • Correct by: 3 days.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature chemical dishwasher in the kitchen was not properly sanitizing dishes. 0 ppm chlorine residual detected at the dish surface after rinse cycle.
      • Corrective Action(s): Service the dishwasher such that it is capable of sanitizing dishes at 50 ppm to 100 ppm. Staff contacted the dishwasher technician at time of inspection. Ensure to check your dishwasher with your chlorine test strips on a daily basis.
      • Correct by: Immediately.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: New back screen door does not provide complete seal.
      • Corrective Action(s): Install a door sweep and ensure the gap at the top of the screen door is also properly covered to prevent potential pest entry.
      • Correct by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright glass-door cooler measured 8C at time of inspection (was not storing any potentially hazardous food items).
      • Corrective Action(s): Adjust cooler's temperature settings or repair as needed. Keep this cooler empty until it is capable of maintaining temperatures at 4C or colder.
      • Corect by: 1 week
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Large plastic container stored within basin of cook line hand sink.
      • Corrective Action(s): Container removed. Ensure designated hand sinks are accessible at all times for hand washing. Do not store items such as equipment or utensils within hand sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. A few instances of double-stacking were observed in the main preparation cooler (food inserts containing food were stacked upon one another with no barrier in between).
      • 2. Open canned foods stored in original cans in coolers.
      • Corrective Action(s): Corrected during inspection. Ensure an appropriate barrier is in place if food containers or inserts are double stacked to protect food from potential contamination. Ensure the canned food contents are transferred to an appropriate food grade container once cans are opened to protect food from potential chemical contamination (e.g. if interior protective lining of can becomes compromised).
      • Violation Score: 3