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BCIT Town Square Cafe SE2 #67439

3700 Willingdon Ave, Burnaby · Restaurant

16 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • - Under cook line and equipment
      • - Grease and food debris has accumulated under the cook line. This is an attractant for pests and needs to be cleaned every night to prevent pest activity
      • - Lower shelves
      • - Clean shelves and remove any clutter
      • .
      • Corrective Action(s): Ensure floors are cleaned nightly in hard to reach areas such as under cook line and food storage equipment. The amount of grease observed today will likely contribute to pest infestations.
      • .
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front hand sink is malfunctioning. Staff are using back hand sink for hand washing purposes.
      • Hand sink does not have hot water. Water coming out of the faucet is cold.
      • .
      • Corrective Action(s): Ensure sink is investigated by maintenance. On demand hot water tank should be capable of producing enough hot water to meet with demand.
      • .
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Burrito station had items not at temperatures of greater than or equal to 60 degrees Celsius:
      • - Beans - 50 degrees Celsius
      • - Meat - 55 degrees Celsius
      • - Tater Tots - 45 degrees Celsius
      • CORRECTED DURING INSPECTION - Items reheated and hot holding unit turned up
      • .
      • Corrective Action(s): Unit appears to be only turned on to half way point.
      • Unit must be turned on to temperature that ensures hot holding of at or above 60 degrees Celsius is achieved and maintained.
      • Ensure hot holding unit is turned on to an adequate temperature
      • .
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small hole observed in corner behind table top oven in corner behind customer reach in beverage coolers
      • .
      • Corrective Action(s): Ensure facility is inspected for holes and they are filled as soon as discovered with non-chewable materials.
      • It is now the time of year that rodents will try to enter inside buildings to escape cold weather. Ensure facility is rodent proofed as much as is possible.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required on lower shelves and under grill unit and under equipment in hard to reach areas.
      • .
      • Corrective Action(s): Ensure cleaning staff are cleaning hard to reach areas on floor under equipment
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One door stand up glass front cooler unit in Triple O's is not maintaining temperatures at or below 4 degrees Celsius.
      • Lowest temperature observed today was 6 degrees Celsius
      • No potentially hazardous food items stored in cooler unit as staff were aware of malfunctioning cooler unit.
      • .
      • Corrective Action(s): Have unit serviced.
      • Ensure unit reaches and maintains minimum temperatures of less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inside stand up warming unit food items measured to be at internal temperatures less than 60 degrees Celsius
      • - Corn = 48 degrees Celsius
      • - Chicken = 54 degrees Celsius
      • - Rice = 54 degrees Celsius
      • CORRECTED DURING INSPECTION - items recooked on wok
      • .
      • Corrective Action(s): Ensure internal temperatures of hot holding unit are maintained at 60 degrees Celsius.
      • As heating elements are located at uppermost and lowermost portions reorganize and try to ensure food items are in close proximity to these heating elements.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO sanitizer solution measured to be at concentrations less than 200ppm QUAT.
      • CORRECTED DURING INSPECTION -
      • Corrective Action(s): QUAT sanitizer solution measured to be at 200ppm QUAT
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required.
      • As facility is closing for summer please ensure a deep cleaning occurs including area under grill and hard to clean areas
      • .
      • Corrective Action(s): .
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Record keeping for two hour time stamping not in use. Facility not currently using time tracking methods for tracking potentially hazardous food items stored at room temperature in burger preparation. Sliced tomatoes found to be at temperatures of 4 degrees Celsius as they were on ice however remaining items were at temperatures greater than 4 degrees and not time recorded.
      • .
      • Corrective Action(s): Ensure proper time tracking is occurring for vegetables in burger preparation.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility did lack sanitizer solution.
      • CORRECTED DURING INSPECTION - sanitizer solution was made at time of inspection.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made at the start of each shift and replaced as necessary throughout the day.
      • .
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is missing from facility. Currently facility is using City of Burnaby Business License to post permit sticker.
      • .
      • Corrective Action(s): Locate Permit to Operate or contact FHA for replacement Permit to Operate.
      • Post in conspicuous location.
      • .
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Only one bottle of sanitizer solution observed in food preparation area. Bottle was stored in back area.
      • Staff unable to locate other sanitizer solution containers that were in use.
      • CORRECTED DURING INSPECTION.
      • Staff instructed to fill sanitizer bottles.
      • .
      • Corrective Action(s): Ensure sanitizer solution is changed daily and throughout the day. Filling of sanitizer solution is to be one of the first items completed upon arrival of staff.
      • .
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit missing from area.
      • .
      • Corrective Action(s): Locate Permit to Operate.
      • .
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw hamburger patty observed to be stored on upper shelf adjacent to cheese and other potentially hazardous ready to eat food items
      • .
      • Corrective Action(s): Ensure all raw meat is stored below ready to eat food items. Discuss with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required.
      • - Clean under grill. Grease has accumulated on floor
      • - Organize food preparation areas. During slower months use this time to reorganize and discard any item not necessary for use. This includes coffee preparation room, market kitchen, etc.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods (ie. rice) are noted on shelving rack at the back, with a twistie tie on.
      • Corrective Action(s): Ensure open bags of dry goods are transferred to food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • -->ceiling tiles above cooking line
      • -->gap between grill and 2-compartment cooler (grease is noted)
      • -->floor under wok area
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas in facility require cleaning.
      • Corrective Action(s): Clean:
      • -->ventilation exhaust system (due for professional cleaning in July 2022)
      • -->deep fryers (bottom compartments)
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Salad bar cooler is measured to be 8.7oC; food temperature is measured to be 11.1oC. Staff usually checks temperature at 12pm and 1:30pm; however, 1:30pm check was not recorded today.
      • Corrective Action(s): Do not use salad bar until temperature is maintained at 4oC or less. All foods in salad bar cooler discarded.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted around cooking line requiring cleaning
      • Corrective Action(s): Clean the following:
      • -->floor under deep fryers
      • -->deep fryers (inside compartment)
      • -->floor and surrounding area between wok and griddle
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salad bar cooler is measured to be too warm at 8.7oC
      • Corrective Action(s): Adjust or fix cooler so that temperature is maintained at 4oC or less at all times
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of new food delivery was observed stored on the ground of walk in coolers/freezers.
      • Corrective Action(s): Ensure all food products are stored on shelving or at least 15 cm off the ground. Correction required in two days.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris, food spills and/or grease build up was observed:
      • 1. Between the burger grills and on the floor under the grills.
      • 2. A food spill was observed under the shelving of dock cooler one. Under the Smokey's Poutiner Potato bags.
      • Corrective Action(s): Clean these hard to reach areas as per cleaning schedule. Correction required in a week.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cold sandwich display area -- inserts are placed in coolers with ice; however, ice is not touching the inserts. Guacamole is measured to be 7.6oC. Foods are placed in inserts from 10am to 2pm.
      • 2. Sauces for sandwiches, in tube containers, are stored at room temperature with opening touching ice. Ice touching the opening would not keep the sauces cold.
      • 3. Daily special area -- condiments (ie. shredded cheese, salsa, etc) are placed in glass bowls storing directly on ice. Ice is only touching the bottom and temperature of salsa is measured to be 10.9oC (parts that are not touching the ice).
      • Corrective Action(s): 1. All food in inserts must be discarded. Foods must be maintained at temperatures at or below 4oC.
      • 2. Manager mentioned sauces are usually placed in coolers. Sauces discarded.
      • 3. Staff must ensure potentially hazardous food are stored properly (ie. have ice surround the inserts or containers, DO NOT just place on ice).
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in several areas
      • Corrective Action(s): Pay extra attention in the following areas:
      • -->deep fryers (bottom compartment)
      • -->floor under cooking line
      • -->gap and back wall between grill and wok
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Health permit is not posted
      • Corrective Action(s): Post health permit in a conspicuous location
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required around deep fryers
      • Corrective Action(s): Clean all areas around deep fryers (floor underneath and behind, bottom compartment)
      • Violation Score: 3
  16. Routine Inspection

    0 infractions