Bear Creek Market

1 - 8776 140th St, Surrey · Restaurant

38 inspections

1. Follow-Up InspectionJan 30, 2026

   2 infractions

   • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff member was observed touching glasses, then proceeding to touch food utensils.
     • Corrective Action(s): Staff member directed to change gloves. Review proper glove use and hand hygiene practices with all staff.
     • Violation Score: 5
   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): Bucket containing a cleaning powder was not properly labeled, and was also stored next to food.
     • Corrective Action(s): Bucket removed, to be properly labeled and stored in an area away from food. Ensure all chemicals are properly labeled and stored away from food to help prevent accidental mixing, misuse, contamination of food.
     • Violation Score: 9
2. Routine InspectionJan 26, 2026

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): Two pails of dry ingredients had dirty bags and unknown substances directly in the food. One pail had a piece of single use glove inside of the food.
     • Corrective Action(s): Discarded. Ensure food is protected from potential contamination at all times. If transferring dry ingredients from bags, empty the contents of the bags into clean, sanitized food grade containers and cover. Do not store bags inside the buckets.
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - 2 pieces of cooked chicken thighs and 8 samosas that were displayed in the larger hot holding unit measured 40C. Food was cooked over 2 hours before.
     • - A pot of chickpea curry on the stove measured 22C. Curry was brought out of the cooler less than 2 hours ago.
     • Corrective Action(s): Food in the hot holding unit was discarded. Chickpea curry was reheated to over 74C and left on the burner (on). Ensure hot potentially hazardous food is maintained at 60C or more to limit the growth of potential pathogens or formation of toxins.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - No bleach water sanitizer was available at the two-compartment warewashing sink at the start of inspection.
     • - Stored rolling pin had oil residue on the handles. A knife had some food debris on the blade.
     • Corrective Action(s): Bleach water sanitizer was prepared. Equipment/utensils to be re-washed and sanitized. Ensure:
     • 1. Sanitizer is always available in the two-compartment sink during operating hours.
     • 2. Food equipment and utensils are thoroughly washed, rinsed, then sanitized. Improperly washed utensils/equipment can contaminate food.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - Food items observed to be double stacked / uncovered.
     • - Dry ingredients / foods observed to be stored in open bags in the back storage room.
     • - In the retail area, reportioned foods were observed in zipper sealed bags with no protection from customer contamination.
     • Corrective Action(s): Ensure all food is covered. Do not double stack containers without a suitable food grade barrier in between. Food for retail must be properly sealed in a manner that protects from potential customer contamination.
     • Violation Score: 9
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Some rodent droppings observed in the electrical room storage, as well as the cabinet under the key cutting area.
     • Corrective Action(s): - Ensure above-noted areas are cleaned and disinfected (1 part bleach to 9 parts water). Premises is serviced by pest control on a bi-weekly basis.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: - Oil buildup on ventilation canopy area (filters and surrounding area).
     • - Hole/gap observed in cabinet below key cutting area.
     • Corrective Action(s): - Ensure ventilation canopy is properly cleaned. Oil is a pest attractant.
     • - Ensure hole/gap is properly sealed against pest entry.
     • Date to be corrected by: Jan 30, 2026.
     • Violation Score: 3
     • 310 - Single use containers & utensils are used more than once [s. 20]
     • Observation (CORRECTED DURING INSPECTION): Single use takeout containers covered in food debris and oil were stacked with new takeout containers.
     • Corrective Action(s): Discarded. Ensure single use containers and utensils are not used more than once.
     • Violation Score: 3
3. Follow-Up InspectionJul 28, 2025

   0 infractions

4. Follow-Up InspectionJul 25, 2025

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Two buckets of onion gravy that were made yesterday were observed in the walk in cooler, internal food temperature at 10 to 11 degrees C.
     • Corrective Action(s): Discarded. Ensure food is cooled from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours to limit the growth of potential pathogens or production of toxins.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in the undercounter cooler near the kitchen entrance was measured at 9 degrees C.
     • Corrective Action(s): Discarded. Ensure cold potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens.
     • Violation Score: 5
   • 208 - Foods obtained from unapproved sources [s. 11]
     • Observation (CORRECTED DURING INSPECTION): A garbage bag containing 20 to 30 kulfi ice creams labeled "bear creek" were observed in the walk-in freezer. In addition, one similarly labeled kulfi was observed in the store area freezer.
     • Corrective Action(s): Discarded. Ensure all food is obtained from an approved source.
     • Note: Continued non-compliance may result in the issuance of a violation ticket.
     • Violation Score: 3
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - spinach observed in used cardboard boxes that are not intended for reuse / food contact
     • - whisks stored on a hook and in contact with electrical wire casing
     • Corrective Action(s): - ensure spinach is stored in suitable containers/packaging that is intended for food contact and can be washed and sanitized.
     • - whisks and hook removed. Do not store utensils in this area as it is unsanitary and cannot be properly cleaned/sanitized
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Two countertop cutouts with exposed particle board are being used as food prep surfaces. The particle board is stained/damaged and cannot be properly cleaned and sanitized.
     • Corrective Action(s): Remove the countertop cutouts from the premises. All surfaces must be smooth, non-porous, non-absorbent, non-toxic, suitable for the intended purpose, and easy to clean and sanitize.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Undercounter cooler near kitchen entrance measured 9C.
     • Corrective Action(s): Have cooler serviced and ensure it is capable of maintaining food at 4C or less. Date to be corrected by: Today.
     • Violation Score: 3
5. Follow-Up InspectionJun 26, 2025

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): A plastic bag of dry food product was observed in the electrical room. There was what appeared to be a chewed hole in the bag, and the food product appeared discoloured and wet in areas.
     • Corrective Action(s): Discarded. Ensure all food is protected from potential contamination, including storing food in a manner that prevents access by potential pests. Immediately discard any contaminated food.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Cashew grinder was found to have dried debris on the attachments.
     • Corrective Action(s): Ensure cashew grinder attachments are properly washed and sanitized after each use. Attachments may need to be soaked to loosen debris. Attachment was washed and sanitized at the time of inspection
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff member was observed using a single use glove, took them off to get a knife, and wore the same gloves again.
     • Corrective Action(s): Single use gloves are intended for single use - they must be discarded after they are removed. Review hand hygiene/glove use practices with all staff.
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Bleach was too strong - bleached out test strip.
     • 2) Raw meat was stored above potential ready-to-eat foods.
     • 3) A pot of shortening was stored on the floor, under the oven unit.
     • 4) Potatoes and uncooked beans were stored on the floor.
     • 5) Scoops were stored inside ingredient containers.
     • 6) Adequate separation not available between key cutting area and food prep area.
     • 7) Food was stored with chemicals, paints, and other non food items.
     • Corrective Action(s): 1) Ensure bleach is maintained between 100ppm and 200ppm. To prepared 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Operator prepared 200ppm bleach at the time of inspection.
     • 2) Ensure foods are organized so raw foods are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Foods were reorganized at the time of inspection.
     • 3) Ensure foods are stored off the ground and covered to prevent potential contamination of foods. Shortening was covered at the time of inspection.
     • 4) Ensure foods are stored off the ground to prevent contamination of foods. Food items were relocated off the ground at the time of inspection.
     • 5) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
     • 6) Ensure an acceptable method is used to prevent potential physical contamination of foods.
     • 7) Reorganize food storage and do not store chemicals and foods to prevent potential contamination of foods.
     • Violation Score: 15
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Dead rodent was observed in the electrical room and cockroach droppings were observed along the cigarette area. Facility is currently being serviced by a professional pest control operator.
     • Corrective Action(s): Clean and sanitize all affected areas. Continue to monitor for pest activity and contact your pest control operator as needed.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: 1) Back door was observed to have a gap, potentially allowing pest entry.
     • 2) Accumulation of equipment and other items not required for operation were stored throughout the facility, allowing for potential hiding areas for pest.
     • Corrective Action(s): 1) Ensure a sweep is installed on the back door to prevent potential entry of pests.
     • Correction date: 1 week
     • 2) Clean and organize the entire facility and remove potential harbourage areas for pests.
     • 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) Staff member was using an exacto blade to cut paneer.
     • 2) Potato dicer was found to have rust on the blade piece.
     • Corrective Action(s): 1) Discontinue the use of exacto blade for cutting foods. Only use equipment which is meant for handling foods.
     • 2) Ensure equipment is in good working order to prevent physical contamination of foods.
     • Correction date: Today
     • Violation Score: 9
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Bleach spray bottles were unlabelled.
     • Corrective Action(s): Ensure all chemicals are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed.
     • Correction date: Today
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Large amount of equipment and items not required for operation were found throughout the facility.
     • Corrective Action(s): Clean and organize the facility and remove items and equipment not required for operation.
     • Correction date: 1 week
     • Violation Score: 3
6. Follow-Up InspectionJun 20, 2025

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): Staff member was observed handling raw meat with gloves, then handling cooked samosas with the same gloves.
     • Corrective Action(s): Samosas discarded. Ensure all staff are following proper hand hygiene practices to prevent contamiantion of food, including changing gloves and washing hands as often as necessary to prevent contamination of food.
     • Violation Score: 25
     • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Samosas in hot holding unit were measured at temperatures that ranged from 17 to 30 degrees C.
     • Corrective Action(s): Samosas discarded. Potentially hazardous food must be reheated to at least 74 degrees C to kill/inactivate potential pathogens before being placed into a hot holding unit that can maintain the food at 60 degrees C or more.
     • Violation Score: 15
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Hot holding unit was set to 140 - 150 degrees F and the unit was not able to maintain food at 60 degrees C or more. Samosas in the unit were measured at 17 to 30 degrees C. This is a recurring violation.
     • Corrective Action(s): All potentially hazardous food was discarded (samosas).
     • Violation Score: 15
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff member directly handled raw meat with gloves, then using the same gloves directly handled cooked samosas (samosas were going to be placed in the hot holding case).
     • Corrective Action(s): All samosas discarded. Ensure all staff are following proper hand hygiene practices to prevent contamiantion of food, including changing gloves and washing hands as often as necessary to prevent contamination of food.
     • Violation Score: 25
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation (CORRECTED DURING INSPECTION): Back door was left open and screen door was not in place at the time of inspection.
     • Corrective Action(s): Screen door was moved into place. Ensure screen door is in place at all times when the back door is left open, or close the back door completely, to prevent entry of pests at this point.
     • Violation Score: 9
7. Follow-Up InspectionJun 19, 2025

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): 1) Food was found with hair in it.
     • 2) Food was stored under a pipe in the walk-in cooler with condensation from the pipe dripping on the food.
     • 3) Mouldy food was found in the walk-in cooler.
     • Corrective Action(s): 1) Staff must ensure they confine their hair to prevent the potential contamination of foods. Food item was discarded at the time of inspection.
     • 2) Ensure foods are stored in a sanitary manner to prevent potential contamination of foods. Food was discarded at the time of inspection.
     • 3) Ensure foods are checked on a regular basis and are fit for consumption. Food was discarded at the time of inspection.
     • Violation Score: 25
     • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Cooked chickpea sauce was at 11C in the walk-in cooler. Staff stated it was made the previous day.
     • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to limit the growth of pathogens and/or the formation of toxins. Cooked foods can be rapidly cooled in shallow containers, in the walk-in freezer, or mixing ice wands. Food item was discarded at the time of inspection.
     • Violation Score: 15
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Foods in the back prep cooler were at 7C to 8C (bottom).
     • Note: Operator has stated that the back prep cooler and the front prep cooler were serviced yesterday.
     • Corrective Action(s): Cold potentially hazardous foods must be stored at/or below 4C to limit the growth of pathogens and/or the formation of toxins. Potentially hazardous food item was discarded at the time of inspection.
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Samosas in the pizza warming unit was at 54C. Unit was set to 150F. This is a repeat violation.
     • Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to limit the growth of pathogen and/or the formation of toxins. Staff stated the food was made one hour ago. Food was reheated to 74C and the warming unit was turned up to 170F.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Multiple types of equipment were found to have food debris on them. This includes, but is not limited to the cashew grinder, cooking utensils, etc
     • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent the potential contamination of foods. Items were cleaned and sanitized at the time of inspection.
     • Violation Score: 15
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping his hands with a soiled cloth towel. Staff member was had a bucket of water to dip his hands while making foods (bucket was adjacent to the handwash station).
     • Corrective Action(s): Ensure staff adhere to proper hand hygiene practices at all times. Staff must properly wash the hands with hot and cold running water and liquid hand soap, followed by drying their hands using a single use method. Staff must cease the use of pails of water for cleaning hands.
     • Violation Score: 25
   • 208 - Foods obtained from unapproved sources [s. 11]
     • Observation (CORRECTED DURING INSPECTION): Yogurt was made on-site, with a date June 18, 2025 on the container. This is a repeat violation
     • Corrective Action(s): Facility is currently not approved to make yogurt on-site. Yogurt was discarded at the time of inspection.
     • Violation Score: 9
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Trays of sweets was uncovered
     • Corrective Action(s): Ensure foods are covered and protected from potential contamination. Sweets were covered at the time of inspection.
     • Violation Score: 3
     • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: Operator was observed making yogurt again without an approved food safety plan. This is a continuing violation
     • Corrective Action(s): Operator must cease the processing of yogurt without first receiving written approve from the Health Department.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some cleaning has been carried out in the facility, but numerous areas were still found to have food and grease debris. A large quanity of syrup and debris was observed under the slushie machines and adjacent cabinets. In addition, mould growth was observed on the ceiling / walls of the walk in cooler.
     • Corrective Action(s): Operator must complete a deep cleaning of the facility and ensure facility is maintained in a clean and sanitary condition to prevent potential attraction pests. Ensure facility adheres to the approved sanitation plan. Date to be corrected by: June 26, 2025.
     • Violation Score: 15
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): Broken equipment which was discarded during the previous inspection was found in the facility again. The food processor was observed washed and drying by the 2-compartment sink.
     • Corrective Action(s): Ensure all equipment is in good working order. Items which are not in good working order must be discarded. Mortar and pestle and food processor were discarded at the time of inspection.
     • Violation Score: 15
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Prep coolers were serviced and were unable to maintain 4C or less on a consistent basis.
     • Corrective Action(s): Have cooler units serviced again and ensure they are able to maintain temperatures at 4C or less on a consistent basis. Operator stated technician would be on-site today.
     • Correction date: Today
     • Violation Score: 9
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Bleach sanitizer spray bottles were unlabelled. This is a repeat violation.
     • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals.
     • Correction date: Today
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Potato dicer and other pieces of equipment which is not needed for operations was found on-site.
     • Corrective Action(s): Remove both potato dicers and go over equipment and discard/remove items which are not required for operations.
     • Correction date: June 25, 2025.
     • Violation Score: 5
8. Routine InspectionJun 17, 2025

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): 1) Multiple mouldy food items were observed in the facility at the time of inspection.
     • 2) Five cans of ketchup were found in the store with bulging tops and two cans of tomato paste were found to have severe dents on the seals.
     • Corrective Action(s): 1) Operator must ensure food is checked regularly and discard foods which are not fit for consumption. Mouldy foods were discarded at the time of inspection.
     • 2) Operator must check canned goods on a regular basis and ensure they are safe for consumption. Canned foods were discarded at the time of inspection.
     • Violation Score: 25
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Front area 3-door cooler was at 11C (bottom) and 14C (top). Kitchen cooler was at 8C (bottom).
     • Corrective Action(s): Cold potentially hazardous foods must be stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were discarded at the time of inspection.
     • Violation Score: 15
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Samosas in the pizza hot holding unit ranged from 54C to 56C.
     • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the growth of toxins. Samosas were reheated to greater than 74C at the time of inspection and the pizza hot holding unit temperature was reheated.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Ice cream scoop with ice cream residue was found stored in a cup. Operator stated the scoop was used for scooping ice cream.
     • Corrective Action(s): Ice cream scoop must be stored in a sanitary manner. Ice cream scoop can be cleaned and sanitized after each use, stored in a cooler at 4C, or in a dipper well with running water. Scoop was washed and sanitized 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): 1) Staff were observed washing baking sheets with water, and no sanitizing step.
     • 2) Almond grinder was found to have dried almonds on the grinding attachment.
     • 3) Grater was found to have dried food on it.
     • 4) Potato dicer was found to have potato debris on hand piece.
     • Corrective Action(s): 1) Ensure all equipment is properly washed and sanitized after each use to prevent cross contamination. Pans were washed and sanitized at the time of inspection.
     • 2) Ensure equipment is properly cleaned and sanitized after each use. Equipment may not to soaked to loosen food debris. Almond grinder was washed and sanitized at the time of inspection.
     • 3) Ensure grater is properly cleaned and sanitized after use to prevent potential cross contamination. Grater was washed and sanitized at the time of inspection.
     • 4) Ensure potato dicer is properly cleaned and sanitized after each use to prevent cross contamination. Dicer was washed and sanitized at the time of inspection.
     • Violation Score: 25
   • 208 - Foods obtained from unapproved sources [s. 11]
     • Observation: The following dairy products were found prepared on-site
     • -Yogurt was being made on-site (2-20L pails)
     • -Kulfi was prepared on-site without approval from the Heath Department (2 containers).
     • -Milk badam was prepared on-site without approval from the Heath Department (1 - 20L pail and 24 prepackaged bottles).
     • Corrective Action(s): In order to process dairy products on-site, the operator must meet the requirements of the Dairy Plant Exemption Regulation. Information provided to the operator at the time of inspection. Dairy products were discarded by the operation at the time of inspection. Operator must not process dairy products until written approval is provided by the Health Department.
     • Violation Score: 15
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Scoops were stored inside food containers with the handles in contact with the foods.
     • 2) Key cutting area was in close proximity to the food preparation area (metal shavings were observed around the area).
     • 3) Foods were double stacked directly on top of one another.
     • 4) Samosa filling was stored in the walk-in cooler under a pipe with condensation.
     • 5) Bleach was too strong in the back area by the 2-compartment sink - bleach strip bleached out.
     • Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination foods.
     • 2) Ensure there is sufficient separation distance or suitable barrier to prevent physical contamination of foods.
     • 3) Discontinue the practice of double stacking foods without proper separation with a food grade material to prevent potential contamination of foods.
     • 4) Ensure foods are stored in a manner to prevent potential contamination of foods.
     • 5) Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic to human health. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1L of water.
     • Violation Score: 15
     • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
     • Observation: Operator has not provided food safety plans for dairy products.
     • Corrective Action(s): In order to quality to process dairy products in a food service establishment under the Dairy Plant Exemption Regulation, operator must receive approval from the Health Department.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: A cockroach was observed in the front kitchen and rodent droppings were observed in the facility (hard to reach areas, along walls). Operator stated facility is currently serviced by a professional pest control operator. Operator provided a report from the pest control operator dated June 9, 2025.
     • Corrective Action(s): Contact pest control operator to service facility. Have pest control operator determine the cause of the infestation and to apply control measures. Clean and sanitize areas affected with rodent droppings.
     • Violation Score: 15
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Back door in storage area had a large gap, potentially allowing pest entry.
     • Corrective Action(s): Ensure entry points are properly sealed to prevent potential entry of pests.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Grease and other food debris was observed throughout the facility.
     • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential attraction of pests.
     • Violation Score: 15
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: 1) Mortar and pestle had a significant crack.
     • 2) Laminate board for the dough sheeter was in poor condition.
     • 3) Food processor was broken and taped together.
     • Corrective Action(s): 1) Replace mortar and pestle and ensure it is able to be cleaned and sanitized after each use.
     • 2) Replace laminate board and ensure surfaces are smooth, non-absorbent, and easily cleanable.
     • 3) Discard food processor and ensure all equipment is maintained in good condition.
     • Violation Score: 15
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 1) Back area prep cooler was at 8C (bottom) and front prep cooler was at 14C (top) and 11C (bottom).
     • 2) Prep cooler door seals were torn and in poor condition.
     • Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain foods at 4C or less on a consistent basis.
     • 2) Replace door seals and ensure to help maintain proper temperatures and to allow for cleaning of door seals.
     • Violation Score: 15
     • 310 - Single use containers & utensils are used more than once [s. 20]
     • Observation (CORRECTED DURING INSPECTION): Used single use bags were found in the kitchen.
     • Corrective Action(s): Single use bags are intended for one time use. Bags cannot be cleaned and sanitized and must be discarded after each use. Bags were discarded at the time of inspection.
     • Violation Score: 3
9. Routine InspectionDec 3, 2024

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Foods observed in walk-in cooler to be uncovered.
     • 2. Food (sack of potatoes) observed to be stored on floor
     • 3. Shelving (holding milk badam in Coca Cola upright display cooler) observed to have build up of food debris
     • Corrective Action(s): 1. Cover all food products in storage to prevent contamination.
     • 2. Do not store food on floor
     • 3. Clean identified area
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: 1. *REPEAT* (Sine Sept 2024) Dropings observed inthe following areas:
     • - In electrical room
     • - Storage shelving near two compartment sink in back of house
     • - Shoe rack near back entrance
     • - Single-use cups near back entrance
     • - Pepsi display cooler
     • - Along wall aross from walk-in cooler
     • 2. Capture observed during inspection
     • - Along wall across from walk-in cooler, in between floor risers for flour/sugar
     • Corrective Action(s): 1. Inform pest control technician of activity sightings. Clean droppings and disinfect area with bleach solution (1 part bleach : 10 part water.) Follow instructions of pest control technician.
     • 2. Inform pest control technician. Remove and disinfect area.
     • Violation Score: 9
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Back entrance door damaged; does not seal.
     • Corrective Action(s): Repair/replace door so it seals to prevent entry of pests.
     • Correct by: Immediately
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. *REPEAT* (Since Spet 2024) Heavy syrup build up observed under slush machine
     • Corrective Action(s): Clean identified area.
     • Violation Score: 3
10. Routine InspectionSep 16, 2024

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door preparation table observed to be holding temperatures of 10°C. Food internal temperatures found to be ~4°C.
      • **Corrected during inspection** Foods moved to working refrigerator. Preparation table temperature dial adjusted to colder temperature. DO NOT use unit until temperatures of 4°C can be maintained.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Rodent droppings observed in the following areas:
      • - Near soft drink storage area
      • - In electrical room
      • - Along wall across from walk-in cooler door.
      • 2. Flies observed in the following areas:
      • - Kitchen area
      • - Prep area next to walk-in cooler
      • 3. Roaches observed in the following areas:
      • - in sticky trap next to ATM
      • Corrective Action(s): Notify pest control of activity and for resolution. Currently, pest control is on weekly visit
      • Correct by; Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Syrup build up observed in the following areas:
      • - under slush machine
      • - under soft drink storage
      • 2. Handles of tables/coolers observed to have build up of food.
      • 3. Heavy build up of food debris in kitchen area:
      • - Under/behind deep fryer
      • - Under/around large heavy appliances (e.g. oven)
      • Corrective Action(s): Please clean areas identified immediately
      • Violation Score: 3
11. Routine InspectionMay 16, 2024

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Heavily dented cans (Kesar Mango Pulp, Dole Crushed Pineapples) observed on shelf.
      • **Corrected during inspection** Inspector removed items from shelf. Operator stated these products will not be for sale after identifying.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not observed at two compartment sink by stand mixer.
      • **Corrected during inspection** Paper towel replaced when identified.
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed at back door.
      • Corrective Action(s): Seal/repair door so light is no longer visible coming in from the outside. Light suggests gaps in the seal.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy food/dry ingredient build up observed under shelving near walk-in cooler.
      • 2. Droppings observed below onions near back door. Pest control company contracted stated these were old; no captures
      • 3. Kitchen area needs heavy cleaning in the following areas:
      • - Under deep fryer
      • - Behind, under and around appliances
      • - Range hood filter; operator stated this was cleaned every two weeks. Given build up, please clean weekly and assess build up.
      • Corrective Action(s): 1-3 clean identified areas
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Repackaging of dried products observed; bulk foods in ziploc bags.
      • 2. Packaging of milk badam observed; in bottles with a label stating store name and product name.
      • 3. Production and sale of Kulfi observed; individually wrapped kulfi stored in 1 door upright freezer.
      • Corrective Action(s): Provide food safety and sanitiation plans for repackaging for the above items.
      • Correct by: immediately
      • Violation Score: 1
12. Routine InspectionJan 30, 2024

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Unsealed raw fish observed to be piled on a rack over 2 compartment sink in back storage area.
      • Staff stated fish was left to thaw in the morning (>4 hours). Staff also observed to be using sink to clean floor mixer; soap and steel wool used. Wool fragment observed on fish.
      • **Corrected during inspection** Fish discarded voluntarily by operator.
      • 1. Fish can be thawed in one of the following methods:
      • a. In a cooler,
      • b. Under cold running water if product is sealed,or
      • c. In a microwave if product is immediately used after
      • 2. Do not clean or use sink if products are being thawed to protect food from contamination.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since May 2023) Bleach sanitizer in spray bottle measured > 200ppm
      • **Corrected during inspection** Operator diluted sanitizer; measured 200 ppm by end of inspection.
      • Bleach sanitizer is to be made fresh daily. Have signage posted on how to properly mix sanitizer.
      • 1/2 tsp unscented bleach : 1 L water.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since May 2023) Store is heavily cluttered making it near impossible to clean properly. Shelving and boxes on floor in back storage area make it impossible to access shelving.
      • Corrective Action(s): De-clutter store. Facility should be maintained in a clean and sanitary manner.
      • Correct by: immediately
      • Violation Score: 3
13. Routine InspectionAug 16, 2023

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since May 2023) Bleach sanitizer in spray bottle measured at >200ppm.
      • **Corrected during inspection** Operator made new batch of sanitizer.
      • Bleach sanitizer is to be replaced daily. End of day staff should empty and Store opening staff should make new batch when starting shift.
      • Post detailed instructions for staff to follow proper mixing ratio.
      • 1/2 tsp household unscented bleach : 1 L water
      • Corrective Action(s):
      • Violation Score: 15
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Unlabelled kulfi stored in 1 door freezer (Ben + Jerrys).
      • **Corrected during inspection** Kulfi is made in house, moved to not be for 'retail' sale.
      • Corrective Action(s):
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. *REPEAT* (Since January 2023) Food items in kitchen coolers observed to be uncovered, or stored in improper containers.
      • 2. *REPEAT* (Since May 2023) Single use bowls/sample cups used as scoop for ingredients.
      • 3. *REPEAT* (Since May 2023) Foods stored in electrical room (Flour).
      • 4. *REPEAT* (Since May 2023) Foods stored directly on floor (Onions, Flour).
      • Corrective Action(s): 1. Educate staff on proper storage of food. All foods are to be stored in a food grade container and covered with a food grade lid/cover/plastic.
      • Correct by: immediately
      • 2. Do not use single use items as scoops or reusable containers.
      • Correct by: immediately
      • 3. Foods are to be stored in food storage areas. Electrical room unfinished and cluttered with non-food items.
      • Correct by: immediately
      • 4. All food is to be stored at least 6" off floor to facilitate cleaning and preventing foods from becoming contaminated.
      • Correct by: immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Pests observed in back dry storage area.
      • - Flies behind floor mixer, near sink
      • - Rodent droppings on shelving behind sink and near emergency exit.
      • Corrective Action(s): Contact pest control to have area serviced and assessed.
      • Forward a copy of the inspection report to your district inspector.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since May 2023) Store is heavily cluttered making it near impossible to clean properly. Shelving/boxes on floor in back storage area make it impossible to access shelving
      • 2. *REPEAT* (Since May 2023) Heavy grease and food build up in kitchen areas.
      • Corrective Action(s): 1. De-clutter store. Facility should be maintained in a clean and sanitary manner.
      • Correct by: Immediately
      • 2. Degrease and clean all areas in the kitchen. Focus on hard to reach places such as behind, under, and around heavy/large appliances. This includes the range hood filters and dough mixer.
      • Correct by: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Slurpee machine leaking syrup.
      • 2. Door seal of walk-in cooler not sealing.
      • Corrective Action(s): 1. Discontinue use of unit that is leaking. Technician has been contacted.
      • Correct by: immediately
      • 2. Assess all door seals to ensure they close and stay sealed. Air pressure should not open the unit.
      • Correct by: immediately
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cleaners stored above or next to food meant for restaurant (on floor of store, near floor mixer).
      • Corrective Action(s): Chemicals are to be stored away from food and food contact surfaces. Food for restaurant is to be stored where public cannot easily access.
      • Correct by: immediately
      • Violation Score: 3
14. Routine InspectionMay 12, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 2 door preparation table (nearest front) measured around 13°C at time of inspection.
      • **Corrected during inspection** Operator instructed staff to move items to working cooler.
      • Unit is not to be used until it can hold temperatures of 4°C or less at all times.
      • 2. Foods stored in bins on floor by mixer (near walk-in cooler).
      • **Corrected during inspection** Operator moved containers to walk-in cooler during report review.
      • Instruct staff to store all potentially hazardous foods in cooler if they are not actively working on the food.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at <50ppm.
      • **Corrected during inspection** Operator made new batch of sanitizer.
      • Bleach sanitizer is to be replaced daily. End of day staff should empty and Store opening staff should make new batch when starting shift.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. *REPEAT* (January 2023) Food items in kitchen coolers observed to be uncovered, or stored in improper containers.
      • 2. Single use bowls/sample cups used as scoop for ingredients.
      • 3. Foods stored in electrical room.
      • 4. Foods stored directly on floor.
      • Corrective Action(s): 1. Educate staff on proper storage of food. All foods are to be stored in a food grade container and covered with a food grade lid/cover/plastic.
      • Correct by: immediately
      • 2. Do not use single use items as scoops or reusable containers.
      • Correct by: immediately
      • 3. Foods are to be stored in food storage areas. Electrical room unfinished and cluttered with non-food items.
      • Correct by: immediately
      • 4. All food is to be stored at least 6" off floor to facilitate cleaning and preventing foods from becoming contaminated.
      • Correct by: immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in bag of potatoes in dry storage area. Some potatoes have started to rot.
      • Corrective Action(s): Remove rotted food materials from storage as it can be used as a food and nesting point for pests.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Store is heavily cluttered making it near impossible to clean properly.
      • - shelving/boxes on floor in back storage area make it impossible to access shelving
      • 2. Heavy grease and food build up in kitchen areas.
      • Corrective Action(s): 1. De-clutter store. Facility should be maintained in a clean and sanitary manner.
      • Correct by: Sept, 2023
      • 2. Degrease and clean all areas in the kitchen. Focus on hard to reach places such as behind, under, and around heavy/large appliances.
      • Correct by: Sept 2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door display cooler measured around 13°C at time of inspection.
      • Corrective Action(s): Adjust temperature and monitor with calibrated thermometer.
      • If unit can hold temperatures of 4°C or less, it can be used.
      • If unit cannot hold temperatures of 4°C or less, contact refrigeration technician to have unit serviced.
      • Unit is not to be used until it can maintain temperatures of 4°C or less.
      • Correct by: immediately
      • Violation Score: 3
15. Routine InspectionJan 9, 2023

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Bin of utensils in kitchen have mixture of dirty and clean utensils.
      • Corrective Action(s):
      • Immediately wash, rinse and sanitize all utensils in this bin. Ensure to keep clean utensils separate from dirty utensils that are to be washed and sanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Several food items in the kitchen under-counter coolers, front prep cooler, and walk-in cooler observed to be uncovered.
      • Corrective Action(s):
      • Ensure all foods are covered with a food grade lid/cover/plastic. To be corrected today.
      • Violation Score: 9
16. Follow-Up InspectionOct 19, 2022

    0 infractions

17. Routine InspectionSep 22, 2022

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Hand washing station in kitchen blocked with dishes in the hand basin.
      • Corrective Action(s):
      • Remove dishes from the hand basin. Ensure all hand washing stations are unobstructed and easily accessible at all times. Do not store any dishes in this sink.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Mesh at bottom of screen door is loose and detached from the frame.
      • Corrective Action(s):
      • Repair or replace mesh for the screen door to prevent potential pest entry. To be corrected by October 6, 2022.
      • Violation Score: 3
18. Follow-Up InspectionJun 20, 2022

    0 infractions

19. Follow-Up InspectionJun 17, 2022

    0 infractions

20. Follow-Up InspectionJun 17, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • Temperature of food in sandwich prep cooler in front (across Dasani cooler) probed at 12.3 degrees Celsius.
      • THIS IS A REPEATED VIOLATION.
      • Corrective Action(s):
      • Discard all potentially hazardous foods from this cooler.
      • Do not store any potentially hazardous foods in this cooler until receiving written confirmation from the Health Inspector.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • Dough mixer in back storage area unsanitary. THIS IS A REPEATED VIOLATION.
      • Corrective Action(s):
      • Thoroughly clean dough mixer, including to sanitize the mixing bowl.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • No chlorine (bleach) sanitizer available in the kitchen.
      • THIS IS A REPEATED VIOLATION.
      • Corrective Action(s):
      • Prepare a 100-200 ppm chlorine (bleach) sanitizer solution to sanitize all food contact surfaces after they have been cleaned.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • Paper towels and liquid soap not available at the kitchen hand washing station.
      • THIS IS A REPEATED VIOLATION.
      • Corrective Action(s):
      • Install and fill dispensers for paper towels and liquid soap. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation:
      • Hand washing station in kitchen not being used at all as it is not a fully functional hand washing station (see violation 401).
      • Corrective Action(s):
      • Review proper and frequent hand washing procedures with all staff.
      • Post signage at each hand washing station on the proper steps for hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Multiple foods are uncovered in all coolers.
      • - Open bags of rice and besan flour stored in kitchen.
      • - Open bag of besan flour stored directly on the floor in the kitchen.
      • - Open bag of chana daal stored in back storage room.
      • - Several food items in walk-in freezer stored in grocery bags.
      • Corrective Action(s):
      • - Cover all foods with a food grade material/cover/lid.
      • - Transfer all open food products into a pest proof container.
      • - Store all foods at least 15 cm off the floor.
      • - Only store foods in food grade material.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Pest droppings found in back storage area and in store front.
      • Corrective Action(s):
      • Contact pest control for a visit.
      • Clean all hard to reach areas and the pest droppings.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Back door was open but no screen door was present.
      • Corrective Action(s):
      • Install a screen door to prevent pest entry, or keep the back door closed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • THIS IS A REPEATED VIOLATION.
      • General sanitation of facility is extremely poor, especially in the following areas:
      • - Outside, under and behind all cooking equipment.
      • - All storage shelves and unit (including dry storage, cold storage and freezer storage).
      • - Floor, walls and ceiling throughout facility.
      • - Ventilation canopy (baffles and outside of entire unit).
      • - Inside all preparation coolers, storage coolers and walk-in cooler.
      • - Extreme organization is needed in back storage room, inside walk-in cooler and walk-in freezer so that they are not over full.
      • - All hard to reach areas, including: small crevices, corners, lights, up to the back of the wall, underneath counters, etc.
      • Corrective Action(s):
      • Thoroughly clean all areas listed above. Review your sanitation plan with the Health Inspector.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Temperature of sandwich prep cooler (across Dasani cooler) not maintained at or below 4 degrees Celsius.
      • 2. Slushi machine not draining waste water.
      • THIS IS A REPEATED VIOLATION.
      • Corrective Action(s):
      • 1. Service sandwich prep cooler to ensure temperature is maintained at or below 4 degrees Celsius.
      • 2. Service slushi machine so the waste water is draining properly.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • No staff onsite has certification for FOODSAFE Level 1 or it's equivalent.
      • Corrective Action(s):
      • - Register all staff into a FOODSAFE Level 1 course and provide a copy of the registration confirmation to the Health Inspector.
      • - At least one staff on duty must hold a valid certificate for FOODSAFE Level 1 or it's equivalent.
      • Violation Score: 1
21. Follow-Up InspectionJun 3, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Temperature of sandwich prep cooler located in front measured at 10.3 degrees Celsius.
      • Corrective Action(s):
      • Discard all potentially hazardous foods from this cooler.
      • Do not store any potentially hazardous foods in this cooler until receiving written confirmation from the Health Inspector.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Temperature of hot holding unit for samosas measured at 34.5 degrees Celsius.
      • THIS IS A REPEAT VIOLATION.
      • Corrective Action(s):
      • Discard samosas stored in the hot holding unit.
      • Increase temperature of hot holding unit to ensure the temperature is maintained at or above 60 degrees Celsius.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • Dough mixer in back storage area (near walk-in cooler and walk-in freezer) observed to be stored in an unsanitary condition.
      • Corrective Action(s):
      • Clean and sanitize dough mixing bowl. Ensure to properly clean the outside of the machine as well. To be corrected today.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • No chlorine (bleach) sanitizer available in kitchen.
      • Corrective Action(s):
      • Prepare a 100-200 ppm chlorine (bleach) sanitizer immediately. This can be prepared using 1 tsp bleach in 1 litre of water. TO BE CORRECTED IMMEDIATELY.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • 1. No paper towels available at the kitchen hand washing station.
      • 2. Liquid soap dispenser not functioning at the kitchen hand washing station.
      • 3. No paper towels available at the front hand washing station.
      • Corrective Action(s):
      • Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water. Paper towels and liquid soap need to be stored in a dispensing unit. TO BE CORRECTED IMMEDIATELY.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Several food items in all coolers and dry storage areas uncovered in buckets, stored in opened bags, and stored in grocery bags.
      • - Some food items (e.g. bag of onions) stored directly on floor.
      • Corrective Action(s):
      • - Cover all food items using food grade material. Ensure any foods in opened bags and cans are transferred to an appropriate food grade container. Do not store food items directly in grocery bags as they are not food grade.
      • - Ensure all food items are stored at least 15 cm off the floor.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • THIS IS A REPEATED VIOLATION.
      • General sanitation of facility is very poor, especially in the following areas:
      • - Outside and in between all cooking equipment (including fryers, stoves, tandoor, ovens, etc.).
      • - Underneath and behind all equipment and shelves.
      • - Storage shelves throughout facility.
      • - Floor, walls and ceiling throughout facility.
      • - Ventilation canopy (baffles and outside of entire unit).
      • - Inside all preparation coolers, storage coolers and walk-in cooler.
      • - Organization is needed inside walk-in cooler and walk-in freezer so that they are not over full.
      • - All hard to reach areas, including: small crevices, corners, lights, up to the back of the wall, underneath counters, etc.
      • Corrective Action(s):
      • Thoroughly clean all areas listed above. Review your sanitation plan with the entire staff.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Sandwich prep cooler not maintaining proper temperatures for cold holding of potentially hazardous foods (see violation 205).
      • 2. Slushi machine is not draining waste water, causing water to fill to the top of the bottom waste water collector.
      • Corrective Action(s):
      • 1. Repair sandwich prep cooler in front to ensure temperature is maintained at or below 4 degrees Celsius.
      • 2. Service slushi machine so the waste water is draining properly and does not overflow onto the floor of the facility.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • No one onsite could verify their certification for FOODSAFE Level 1.
      • Corrective Action(s):
      • Ensure all staff have taken FOODSAFE Level 1. Keep a copy of the FOODSAFE Level 1 certificate of each staff member in a binder that can be reviewed by the Health Inspector.
      • Ensure at least one person onsite has valid certification of FOODSAFE Level 1 at all times of operation.
      • Violation Score: 1
22. Follow-Up InspectionMay 16, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no bleach sanitizer available at the time of visit. When asked, staff was able to make one but was too strong. Provided steps on how to dilute the solution to reach appropriate concentration of chlorine residual.
      • Corrective Action(s): Required operator to make bleach sanitizer solution upon arrival and start of shift each day. Sanitizer solution was made at the time of inspecton.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed grease and food debris build-up still under, behind and between cooking equipment. Operator stated that he will have cleaners come and do the cleaning.
      • Corrective Action(s): Required operator to clean and sanitize the area. Ensure to perform cleaning regularly.
      • Date to be corrected by: May 19 2022
      • Violation Score: 3
23. Routine InspectionMay 13, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed two compartment sink in the storage room and on a rack, there was raw fish held at room temperature. When inquired, operator stated that he left it out on the rack to thaw the fish. When measured, the temperature of fish was ~7-8 C. Education provided that when thawing fish, operator must place it in a cooler, not at room temperature.
      • 2. Prep cooler in the front canopy area not in good working order. Detected 15-17 C. Food was being stored in the inserts of the cooler.
      • Corrective Action(s): Required operator to transfer the fish to the walk-in cooler. Ensure to cover the item when storing it in the walk-in cooler. Operator moved the fish to the walk-in cooler at the time of inspection. Required operator to discard all foods in the prep cooler insert as it was sitting at higher than 4 C for more than two hours. Operator discarded food at the time of inspection.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed two hot holding units at less than 60 C. When measured, both units were at 53-54 C. The heat setting was not at maximum temperature. Education provided that all hot foods must be held at 60 C or higher.
      • Corrective Action(s): Required operator to turn up the heat to ensure that both units are holding food at 60 C or higher. Operator made the appropriate changes 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): Bleach sanitizer was not available at the time of inspection. Observed one staff cleaning one of the prep coolers and its cutting board with just water and wiping cloth. When inquired, operator immediately provided education to the staff that bleach solution should be used to clean all food contact surfaces.
      • Corrective Action(s): Required operator to make bleach sanitizer solution. Sanitizer solution was made on site at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Items in the walk-in cooler and other coolers were not adequatly covered. All foods must be protected from contamination of all types.
      • Corrective Action(s): Required operator to provide adequate covers for all foods when not in use.
      • Date to be corrected by: May 16 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris and grease build-up in the main kitchen. Accumulation noticed mostly under and behind cooking equipment.
      • Corrective Action(s): Regular cleaning is required to ensure sanitary conditions are maintained. Required operator to move the cooking equipment and clean the area.
      • Date to be corrected by: May 16 2022
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler in the front canopy area measured at 15-17 C. Operator indicated that the compressor is not working and he will be removing the cooler out of the area. However, there were foods in the inserts and seemed to be in use at the time of inspection.
      • Corrective Action(s): Required operator to either repair the cooler to good working order or to remove it completely.
      • Date to be corrected by: May 16 2022
      • Violation Score: 9
24. Follow-Up InspectionJul 19, 2021

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Two floor spaces between cooking equipment had visible buildup of grease.
      • 2. Cabinet below dispensing equipment in the food store area (near slurpee machine) had visible residue present in it.
      • Corrective Action(s): Ensure staff clean the aforementioned areas to maintain them in a clean condition; Correct today. Operator advised staff to clean the floor between the cooking equipment during the inspection. Ensure staff continue to clean the hard to reach areas near the cook line more frequently to prevent build-up of grease/debris in the future as well.
      • Violation Score: 3
25. Follow-Up InspectionJul 12, 2021

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas still require cleaning: lower surfaces of air drying shelving units, upper storage shelf, floor between equipment on the cook line, and inside of cabinet below the slushy machine.
      • Corrective Action(s): Clean the above noted areas; Correct by July 16, 2021. Operator stated he has called a cleaning company/personnel to perform the cleaning in the above noted hard to reach areas. Contact the district Environmental Health Officer for a follow up inspection once the cleaning has been completed for the above noted areas.
      • Violation Score: 9
26. Routine InspectionJul 8, 2021

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Heated/boiled chickpeas were measured at approximately 20 degrees C in trays sitting on a storage rack at room temperature. Operator stated the chickpeas were removed from the hot temperature control just under two hours ago. Staff however stated that they thought they would keep the cooked/boiled chickpeas at room temperature throughout the day since they were cooking them to order throughout the day.
      • Corrective Action(s): Multiple trays of chickpeas were saran wrapped during the inspection and then transferred into the walk-in-cooler. Do not leave potentially hazardous food at room temperature. If staff needs to keep some chickpeas closer to the deep frying area, then place them into a prep. cooler.
      • .
      • Review with staff to ensure potentially hazardous food that has been cooked and will be cooled for later use is cooled as follows:
      • 1. From 60 deg. C to 20 deg. C within or less than 2 hours
      • 2. From 20 deg. C to 4 deg C within or less than 4 hours.
      • Operator had FOODSAFE Level 1 certificates for a few staff members and stated he has hired some new staff. While it is still required that at least one staff member maintain valid FOODSAFE Level 1 training on-site in the absence of the Operator, it is recommended that a greater number of staff obtain FOODSAFE level 1 training to enhance understanding of food safety practices. Courses are listed on the www.FOODSAFE.ca website.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not setup in the back prep. area at the time of inspection.
      • Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in a labelled spray bottle. Staff members cleaned and sanitized the prep. surfaces during the inspection. 2-compartment sink sign was provided to the Operator, who made photo-copies of it for staff review.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsinks in the food prep. areas lacked paper towels.
      • Corrective Action(s): Staff restocked paper towels at handsinks. It was reviewed with staff and the Operator that hands should be washed prior to beginning the shift, prior to handling food, after cleaning and sanitizing surfaces, after taking out garbage, returning from breaks, after handling money etc. to protect food from contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dough balls and paneer pakoras were stored in contact with garbage bags inside the walk-in-cooler. Chutneys were uncovered inside four storage containers. Bread pakoras sandwiches were in contact with an unclean apron inside the walk-in-cooler. Samosas were left uncovered in the walk-in-cooler and were stored on a shelf below the fan-cover of the walk-in-cooler.
      • 2. Kulfi prepared, cooled, and sold on-site was mostly covered in food grade materials however was left partially uncovered along one side inside a display freezer unit that is accessible by customers.
      • Corrective Action(s): 1. Operator covered the samosas and chutneys in food grade materials during the inspection and moved the samosas away from the fan cover. Operator discarded the dough balls, paneer pakoras, and bread pakoras sandwiches during the inspection.
      • 2. Operator moved the kulfi into covered food grade containers and placed it inside a freezer behind the counter accessible by staff only. Either fully package the kulfi prepared and sold on-site or make sure it is kept in a freezer accessible only by staff to protect it from contamination.
      • .
      • Review food storage practices with staff and monitor storage conditions of food regularly. Food is required to be covered in food grade containers/materials between use to protect it from contamination.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease buildup was present on the floor between some of the cooking equipment and on one of the ventilation hood panels.
      • 2. Air drying shelving unit above the 2-compartment sink and wall area had some buildup present. Stainless steel table adjacent to the 2-compartment sink was being used to store air dried prep. utensils.
      • 3. One compartment of the 2-compartment sink had quite a bit of food debris present (spilled over).
      • 4. Cabinets below the slurpy machines had some debris/residues present.
      • Corrective Action(s): 1. Clean the floor between the cooking equipment and ventilation hood panels to remove grease buildup; Correct by July 12, 2021.
      • 2. Clean and sanitize the air drying shelving units and walls near the 2-compartment sink; Correct today. Use the stainless steel table next to the 2-compartment sink unit in the meanwhile to air dry prep. utensils.
      • 3. Staff cleaned and sanitized the compartment of the sink unit during the inspection (corrected). Manual wash, rinse, sanitize, and air dry method was reviewed with staff during the inspection.
      • 4. Clean and sanitize the cabinet interior surfaces below the slurpy machine; Correct by July 12, 2021.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Aluminum foil was observed lining the interior of the sweets cooler.
      • Corrective Action(s): Remove the aluminum foil since it is not made of washable, durable, and impermeable to moisture materials; Correct today.
      • Violation Score: 3
27. Follow-Up InspectionFeb 20, 2020

    0 infractions

28. Routine InspectionFeb 18, 2020

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Extra empty food storage containers and extra coffee dispensing equipment was located in a cabinet. Rodent droppings were observed on the shelves of this cabinet.
      • 2) Vegetable pakoras were observed stored on newspaper in the walk-in-cooler.
      • 3) Three containers of frozen food were covered in garbage bags in the walk-in-freezer.
      • Corrective Action(s): 1) Empty storage containers and coffee dispensing equipment were placed into the 2-compartment sink for manual ware-washing. Make sure they are washed, rinsed, sanitized, and air dried prior to reuse.
      • 2) Vegetable pakoras were discarded by the Operator. Do not use newspaper since it is not food grade and is not made of materials that are easy to clean.
      • 3) Garbage bags were removed from the frozen covered food.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following areas:
      • -Storage cabinet across from the sweets cooler.
      • -Floor near both backdoors
      • -Floor below a storage rack near the handsink.
      • -Floor near the bottled pop and nearby shelving unit in the food store.
      • -Shelf where packaged lentils are stored in the food store.
      • No signs of damage to food were observed at the time of inspection. Grease buildup was not evident in the kitchen area at the time of inspection. Doors were shut at the time of inspection.
      • Corrective Action(s): 1. Clean and sanitize (using 1 part bleach with 9 parts water for at least 20 minutes) the above-mentioned areas; Correct today. Operator removed rodent droppings from the cabinet and shelving unit near the packaged dry lentils during the inspection. Check for recent pest activity every morning and evening and clean and sanitize all affected areas immediately.
      • 2. Operator stated that their pest control company provides services on a weekly basis and called the pest control technician to provide a service tomorrow. Keep copies of the pest control reports on-site; these will be checked during the follow up inspection. Continue with a regular pest control program.
      • 3. Continue keeping food covered in all storage areas.
      • 4. Sanitize all preparation surfaces prior to use and after every use.
      • 5. If any holes are observed, seal them immediately.
      • 6) Declutter as much as possible. If any items are not required for businses use, remove them from the premises. This will help prevent harbourage areas for pests and make cleaning areas much easier.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Newspaper was in contact with veggie pakoras in a container. Garbage bags were covering containers with frozen food inside them.
      • Corrective Action(s): Do not use newspaper since it is not made of non-toxic, food grade, durable, easy to clean, durable, and non-absorbant materials. Do not use garbage bags to cover food since they may contain odour-suppressing chemicals or pesticides on them.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several ceiling tiles are misaligned over the food store area. Two ceiling tiles have exposed gaps in them over the food store area.
      • Corrective Action(s): Re-align the ceiling tiles to kepe the premises fully sealed. Replace the broken ceiling tiles with new intact ceiling tiles. Correct 1 week.
      • Violation Score: 3
29. Follow-Up InspectionDec 16, 2019

    0 infractions

30. Follow-Up InspectionNov 26, 2019

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Packaging of the flour in the customer service area was partly torn and flour was spilling out. Another bag of flour was also partly torn in two parts, one of which was taped. Operator stated that they received the bags like this from the supplier.
      • Corrective Action(s): Operator had aforementioned products discarded into the dumpster as the packaging is no longer intact and the flour may have been subject to contamination. If products are received in a condition where packaging is torn, reject the delivery and do not store them in the customer sale section.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were present in the following areas:
      • -Below a shelving unit in the food store
      • -In the electrical room
      • -Floor corner near the greeting cards.
      • Corrective Action(s): Clean up and sanitize the aforementioned areas; Correct today. Continue with pest control program, recent pest activity checks every morning and evening, and cleaning and sanitizing. If any torn packaging is observed, immediately discard products.
      • Recommended: Install a weather-strip below the door that leads into the electrical room from the food store.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather-strip near the backdoor was not intact in one area.
      • Corrective Action(s): Replace the weather-strip with an intact weather-strip so that there is no gap at the backdoor; Correct by December 3, 2019. This will help prevent mice from entering the food store.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor around one cooking equipment still needs to be cleaned to remove grease.
      • Corrective Action(s): Clean the floor to remove grease buildup; Correct by November 29, 2019.
      • Violation Score: 3
31. Follow-Up InspectionAug 23, 2019

    0 infractions

32. Routine InspectionAug 20, 2019

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was not available on-site. Operator stated that they have misplaced their permit to operate.
      • Corrective Action(s): Operator filled out the health operating permit replacement form and provided a $30.00 payment via cheque made to Fraser Health for the processing fee.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Kulfi was observed in an ice cream freezer without any labelling on it. Operator stated that they usually sell kulfi during the summer time only. Operator stated that the kulfi is prepared on-site using Meadowfresh milk that was available in the walk-in-cooler and washable stainless steel cone-shaped equipment to shape the kulfi on-site. Operator stated that they heat the milk until it boils, then cool it in the walk-in-cooler, then freeze it before packaging and selling it in a frozen state.
      • Corrective Action(s): This facility does not have health approval to make kulfi on-site at the time. Submit a food safety plan and sanitation plan specific to the kulfi processing and sale on-site for review and health approval; Correct within 2 weeks. In addition, refer to CFIA's labelling requirements as well to comply with them.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following areas:
      • 1) Cabinet near the front service area
      • 2) Shelving unit (2 areas) in the back storage area
      • 3) 2 corners in the electrical room.
      • Corrective Action(s): Disinfect the affected areas with bleach water and remove the rodent droppings; Correct today. Monitor for signs of recent pest activity. Continue with the pest control program, keeping the doors closed, and keeping food covered in all storage areas.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light covers were not in place in the back food prep. area (in the ceiling) and back storage area.
      • Corrective Action(s): Replace the two light covers that are currently missing; Correct within 1 month.
      • Violation Score: 1
33. Follow-Up InspectionMar 15, 2019

    0 infractions

34. Routine InspectionMar 13, 2019

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dough mixer, slicer, sieves, and various soiled preparation utensils were used yesterday, were being stored near the back area, and still require warewashing.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry the soiled/used food contact surfaces to maintain them in a clean condition. Review the cleaning schedule with staff so that they wash, rinse, sanitize, and air dry food contact surfaces immediately after each use and in-use utensils (slicers, dough mixers) every 4 hours between use, between raw meat and ready to eat food, and after final operation.
      • .
      • Person in charge instructed staff to ware-wash the equipment at the time of inspection. A follow up inspection will be conducted.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Plants were being stored on shelving units above or near food products.
      • 2) Paneer pakoras and samosas were not fully covered inside the walk-in-cooler.
      • 3) A sheet was being used to cover food products in the storage rack inside the walk-in-cooler.
      • 4) Light covers were missing over the light bulb near the ventilation canopy above the cooking equipment, over the light bulb inside the walk-in-cooler, and over the ceiling light bulbs in the back area.
      • Corrective Action(s): 1) Re-organize the walk in cooler so plants are stored in a separate cooler or add a wall divider to physically separate the plants from the food products; Correct today.
      • 2) Make sure all food products are fully covered in food grade materials inside the walk-in-cooler (corrected).
      • 3) Remove the linen/sheet that covers the storage rack as it is not made of washable materials; Correct today. Use saran wrap or food grade materials instead to cover food products.
      • 4) Install shatterproof light covers over the light bulbs where they are currently missing; Correct within 1 month. Make sure the light cover is installed over the light bulb above the cooking area sooner; Correct within 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sweets cooler was at 7.7 degrees C at the time of inspection.
      • Corrective Action(s): Operator transferred the sweets into another cooler and called a technician to service the cooler today. Do not store cold potentially hazardous food (gulab jaman, ras gulla, etc.) in this cooler until it is maintained at or below 4 degrees C.
      • Technician re-serviced the cooler during the inspection however it was still above 4 degrees C. Operator has contacted the technician again.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two ceiling tiles were missing in the cooking and dishwashing area. Operator stated that work had recently been done to these areas and that they will re-install the ceiling tiles.
      • Corrective Action(s): Re-install the ceiling tiles in the cooking and dishwashing area where they are currently missing; Correct today.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) The hot-holding unit on the left side lacked a thermometer inside it.
      • 2) Prep. cooler lacked a thermometer inside it.
      • Corrective Action(s): 1) Operator placed a spare thermometer inside the hot-holding case on the left hand side. Make sure the ambient temperature of the hot-holding unit is checked at least every 2 hours to check if it is at or above 60 degrees C (140 degrees F). In addition, use your sanitized probe thermometer to check that hot-held food temperatures are at or above 60 degrees C at least every 2 hours.
      • 2) A spare thermometer was placed into the prep. cooler by the Person in charge (corrected).
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Person in charge had an expired FOODSAFE Level 1 certificate. They stated that their wife is no longer managing this store and that they are the Person in charge. Note: No change in legal ownership has occurred.
      • Corrective Action(s): Make sure the Operator renews their FOODSAFE Level 1 training by re-completing and passing a FOODSAFE Level 1 course; Correct within 1 month (by April 13, 2019). Email a copy of your temporary certificate upon passing the course to the district Environmental Health Officer of Fraser Health (business card was provided).
      • Violation Score: 1
35. Follow-Up InspectionOct 10, 2018

    0 infractions

36. Routine InspectionOct 2, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked food items in the small hot holding unit were being held between 50 and 60C.
      • Corrective Action(s): Move all food in this unit to the large hot holding unit. Date to be corrected by: Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available at the time of inspection.
      • Corrective Action(s): Prepare 100 ppm bleach sanitizer. Ensure it is always available to be used on food contact surfaces. Prepare 100 ppm bleach sanitizer by following the ratio of 1/2 teaspoon bleach and 1L clean water. Date to be corrected by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in the front area was not supplied with paper towels.
      • Corrective Action(s): Supply paper towels to this hand washing station. Date to be corrected by: Immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of food debris observed on the floors behind and underneath kitchen equipment. Mild accumulation of food debris observed on various surfaces in the kitchen such as shelving, equipment surfaces, handles, etc.
      • Corrective Action(s): Clean and sanitize all noted areas in the premises. Ensure regular cleaning is done to prevent accumulation of food debris to this extent. Date to be corrected by: October 9, 2018
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Door of the undercounter cooler in the front area is broken. The cooler can still be closed but will fall off if opened. Ambient temperature inside the cooler is at 4C or less.
      • 2. Small hot holding unit is unable to maintain foods at 60C.
      • Corrective Action(s): 1. Repair the door so it does not fall off from the cooler. Date to be corrected by: October 9, 2018
      • 2. Repair the small hot holding unit so it can maintain foods at 60C. Operator called for repairs during inspection. Date to be corrected by: October 9, 2018
      • Violation Score: 3
37. Routine InspectionJan 30, 2018

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean all equipment, shelving, floors, walls, etc.
      • Corrective Action(s): Immediately
      • Violation Score: 9
38. Routine InspectionSep 13, 2012

    0 infractions