Skip to content
Loading map…

Big Star Sandwich Co

3736 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Big Star Sandwich Co has been inspected 27 times by Fraser Health Authority since August 16, 2017. The most recent inspection, on October 6, 2026, recorded 2 infractions.

10 of 27 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 8 separate inspections, most recently on October 6, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on April 18, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on May 1, 2023. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on October 6, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 1, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

27 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front hand sink does not allow for hand washing. Cold water handle does not turn off.
      • Staff must use hot water only or use hand sink inside food preparation area of back kitchen.
      • .
      • Corrective Action(s): Have unit repaired or replaced.
      • Ensure staff routinely wash hands - use main kitchen sink if hot water is too hot at front hand sink (as cold water is not able to be used to cool water to moderate (45 degrees Celsius) temperature)
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing rodent infestation.
      • .
      • Corrective Action(s): Discuss entry point sources with Pest Technician. Pest Technician should be able to determine entry points based on where rodents have been caught, where droppings are located and where equipment has been chewed.
      • Consider changing Pest Control Companies if results are poor with current company.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Visible holes in corner under tiles and in tiles surrounding electrical outlets.
      • Significant amount of rodent droppings in mop room and hot water tank room. Relative to other areas in facility these area appears to be areas of high rodent activity. No visible pest proofing has occurred in mop sink room. Seals of both doors are not tight fitting and have both come loose. Neither seal is tight to the floor
      • .
      • Corrective Action(s): Inspect remainder of tiles for additional holes. Specifically above areas of droppings as these could indicate and entry/exit point.
      • Install baseboards inside mop room. This room has high rodent activity and could be contributing to infestation
      • Ensure these two rooms are pest proofed and doors are tight fitting. It is possible rodents are in the walls and these areas are now the source of the current infestation.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in corners on floor throughout front and in some areas in back corridor leading to exit.
      • .
      • Corrective Action(s): Ensure rodent droppings are removed and area is cleaned and sanitized.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display unit for dishwasher is still broken. This impacts staff's ability to monitor internal temperature of unit. Staff has had to obtain thermometer for each run.
      • Sanitizing dispensing unit continues to malfunction. Staff are currently dispensing sanitizer solution manually and testing at each pour.
      • Cold water handle at front hand sink does not turn off once turned on. Staff have had to tape off the faucet to ensure it is not used.
      • .
      • Corrective Action(s): Continue to use thermometer to monitor internal temperatures. Have gauge repaired.
      • Ensure ECOLAB is contacted again to make necessary repairs. These repairs should have been completed by ECOLAB some time ago
      • Make repairs to cold water handle of hand sink. If repairs can not be made to correct the function of the cold water handle then replace the unit entirely.
      • .
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Severe ongoing rodent infestation at facility.
      • Live rodent observed by EHO at time of inspection.
      • Rodent droppings observed in back staff storage area.
      • .
      • Corrective Action(s): Continue with services of pest control.
      • Continue to clean and sanitize areas.
      • Containers of equipment should not be stored on bottom shelves. Minimize items stored on bottom shelves.
      • Ensure all food is stored overnight in pest proof containers. Bread should not be stored in accessible areas. Use coolers for storage.
      • All chips and other dry snack foods should also be stored in pest proof containers.
      • .
      • Back door appears tight fitting. Have area inspected by Pest Technician for entry sites.
      • Ensure molding is tight fitting around restaurant. Pull equipment back and seal holes.
      • .
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in back staff storage areas.
      • Milk crates storing shoes are not being routinely cleaned.
      • .
      • Corrective Action(s): Relocate staff shoes to washroom or have staff remove from facility and store at home.
      • Milk crates are not ideal as they are difficult to clean and allow rodents to climb and hide. Relocate milk crates from this area.
      • Clean and sanitize area. Inspect area for holes while cleaning. Seal any holes with nonchewable materials.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall moldings missing or detached from walls in multiple areas.
      • Possible ingress site for rodents.
      • .
      • Corrective Action(s): Repair and or replace all moldings at floor/wall junction.
      • .
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility has severe ongoing pest infestation.
      • One dead rodent found in trap.
      • Facility has informed EHO pests are in walls.
      • .
      • Corrective Action(s): Provide EHO with last report from Pest Control Technician. Either email report or have available upon next inspection.
      • Walls are to be assessed for any structural deficiencies such as cracks, holes, chewed areas. Improved baseboard is necessary in unit to assist with elimination of rodent infestation. FHA recommends non-chewable materials such as metal, wood, tile, etc. Do not install a material that is easily chewable such as MDF or plastic.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on floor throughout. Rodent dropping accumulation appears highest at back area and under equipment.
      • .
      • Corrective Action(s): Clean and sanitize affected areas.
      • Ensure floors are mopped nightly.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display screen on dishwasher is broken. Staff not able to read temperature gauge to ensure sanitizing temperatures are reached.
      • Two door stand up freezer at temperatures of -8 degrees Celsius.
      • Sanitizer dispensing unit not dispensing properly. Staff still manually dispensing and testing. Test strips available and in use.
      • .
      • Corrective Action(s): Obtain waterproof thermometer to ensure temperatures are reached. Use until such time as display gauge (on order) has arrived and is installed.
      • Two door stand up freezer to be repaired such that temperatures of less than or equal to -18 degrees Celsius are maintained.
      • Sanitizer dispensing unit should be repaired as it is much easier to use dispensing unit than manual dispensing.
      • .
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cardboard boxes blocking hand sink upon arrival of EHO.
      • .
      • Corrective Action(s): Ensure hand sinks remain free from obstructions at all times.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead rodent observed in hot water tank.
      • Rodent droppings observed in hot water tank area.
      • .
      • Corrective Action(s): Discuss with Pest Control Company. Facility has had ongoing rodent infestation that is not yet eliminated.
      • Further work needs to occur to eliminate rodents in facility.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in hot water tank area, under shelving in back storage area, lower shelf of cash area, washrooms, in amongst shoes in back door area, etc.
      • .
      • Corrective Action(s): Facility requires a thorough cleaning.
      • Remove all milk crates and clean area and milk crates prior to placing back in space.
      • Clean all floors and pay attention to corners.
      • Clean lower shelves in front cash area.
      • Ensure to use 200ppm Chlorine or equivalent.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has broken digital display. Dishwasher is malfunctioning and requires repairs according to staff. Today dishwasher was fully functional. Repair technician has serviced unit and is continuing with repairs.
      • .
      • Corrective Action(s): Ensure dishwasher is fully operational and capable of achieving final sanitizing rinse of 71 degrees Celsius at all times.
      • .
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodent infestation.
      • Dead rodent in back hall way leading to garbage area.
      • Droppings on floor in back kitchen.
      • .
      • Corrective Action(s): Ensure Pest control is actively inspecting facility for new holes and add traps where needed.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door sweep has been chewed and multiple holes observed. Brush debris chewed from door sweep scattered in back hallway.
      • .
      • Corrective Action(s): Replace door sweep with nonchewable material. Use metal door sweep or wood to block entry.
      • Rodents will begin to enter facility as weather changes and facility must try to stay on top of new holes and points of entry.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in back of kitchen on floor.
      • .
      • Corrective Action(s): Clean and sanitize area. Use 200ppm Chlorine or equivalent.
      • .
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two sanitizer bottles measure 50ppm of QUATs
      • solution.
      • Corrective Action(s): Replace the old solution with fresh QUATs
      • solution measuring 200ppm to effectively
      • sanitizer food contact surfaces. Manually made QUATs
      • solution achieving 200ppm at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in the following areas :
      • - underneath the office desk
      • - underneath the shelvings near the back door
      • - inside the mop sink room
      • Corrective Action(s): Remove droppings, Apply bleach solution to remove
      • the scent. (1 tsp bleach + 1 litre of water )
      • Date To Be Corrected By : 2024/04/21
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATs sanitizer dispenser was not dispensing
      • QUATs solution with adequate concentration (50ppm)
      • 2-door upright cooler in the kitchen and the
      • prep-cooler (R) in the front were not in use
      • because they were broken.
      • Corrective Action(s): Fix the QUATs sanitizer dispenser to properly
      • dispense QUATs solution achieving 200ppm.
      • Fix the broken coolers to achieve 4°C or below.
      • Until QUATs sanitizer dispenser gets repaired, ensure
      • 200ppm QUATs solution gets manually made and test the solution every day
      • Date To Be Corrected By : 2024/04/25
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Follow recommendations from Pest Control Company.
      • Continue to monitor for rodents and the use of monitoring devices including traps - large amount of traps observed at facility today - excellent.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on floor under equipment storage in back hallway.
      • Rodent droppings found on lower shelf of bun storage.
      • .
      • Corrective Action(s): Clean and sanitize affected areas. Soak affected areas with 200ppm Chlorine or QUAT or equivalent sanitizer solution.
      • Add this area to your regular cleaning duties.
      • .
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked poultry found to be at temperatures of 7 degrees Celsius. Item was cooked and shredded last night. Today found to be at temperatures of 7.1 degrees Celsius.
      • CORRECTED DURING INSPECTION - Item placed into freezer unit.
      • .
      • Corrective Action(s): Ensure food is cooled appropriately:
      • 60-20 degrees in 2 hours and 20-4 degrees Celsius in 4 hours. Total cooling time is 6 hours.
      • This will be checked in future.
      • Ensure all roasts are date stamped.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer solution at concentrations greater than 500ppm QUAT.
      • .
      • Corrective Action(s): Dilute sanitizer solution until such time as dispensing unit can be repaired. Dilution to 200ppm QUAT. Use test strips.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw, partially cooked and cooked meats stored on bottom of cooler unit..
      • .
      • Corrective Action(s): Ensure only raw meats are stored on bottom rack.
      • No cooked or cooling meats are to be stored amongst raw meats.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant number of rodent droppings observed.
      • .
      • Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes.
      • Discuss infestation with professional pest control company.
      • Have traps set.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Both front and back doors have gaps
      • Staff have open bags of snacks on rack at back door.
      • Clutter on floor at back door.
      • .
      • Corrective Action(s): Discuss doors with Pest Technician
      • Remove clutter. Items to be located 15 cm up off floor to facilitate with cleaning and monitoring.
      • Ensure all food is in staff designated area in cooler unit or in pest proof containers.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed throghout. Floor in back and front lower shelves.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Obtain services of professional pest control company.
      • Have traps set.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispensing unit malfunctioning. Unit is drawing too much of undiluted sanitizer resulting in finished concentration of sanitizer solution at concentrations of greater than 200ppm QUAT. Unit exceeded 500ppm QUAT today.
      • This will use large and unnecessary quantities of sanitizer solution and is no longer food grade.
      • .
      • Corrective Action(s): Have unit serviced immediately and ensure unit is functioning according to manufacturer's directions - 200ppm QUAT.
      • .
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted in facility - floor under shelving racks at the back; floor under beverage shelving rack; floor in mop room; and floor in storage room. Manager indicated pest control company comes once a month.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor. Increase pest control visit if necessary.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap at back door is noted, and gap on ceiling or wall noted in mop room and storage room. These areas can potentially allow entrace of pests.
      • Corrective Action(s): Add door sweep to bottom of back door.
      • Add cover to hole in mop room.
      • Seal hole in storage room.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. No hot running water is available at front handsink as water tap is broken. Management has been notified but no date on repair. Assembly of sandwiches is all done at the front.
      • 2. Empty cardboard boxes are noted in front of back handsink, blocking access.
      • Corrective Action(s): 1. Hot and cold running water must always be available for proper handwashing to occur.
      • 2. Handsink must not be obstructed. All handsink must be accessible at all times.
      • Correction Order issued on fixing hot water tap.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap at front handsink is broken.
      • Corrective Action(s): Fix hot water tap so that hot and cold running water are available at all times.
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Container of cooked turkey in cooler #2 probed to be 24.9 deg.C
      • Staff indicated that they allow cooked meats to cool down in ambient air for about 15 minutes before placing into the cooler. Probed turkey was placed in 2 hours prior to time of inspection 11:45.
      • Corrective action: ensure all cooked items intended for cold storage are properly cooled. Had previously discussed placing cooked meats into freezer to chill down to 20 deg.C before placing into cooler.
      • --> Discard turkey.
      • * Please ensure cooked foods are cooled from 60 deg.C --> 20 deg.C in 2 hours or less, then from 20 deg.C --> 4 deg.C in 4 hours or less; this will prevent time/temperature abuse.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • Cold water faucet handle is missing from back handsink.
      • Corrective action: ensure all handsinks are in good working order so that warm water can be provided. Warm water aids in removing grease/oil from hands.
      • Date To Be Corrected By: 05/19
      • Corrective Action(s):
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Duct tape noted on cooler #3 handle.
      • Corrective action: ensure all equipment are made of material that is cleanable, and non-porous. Remove duct tape or repair handle as necessary.
      • Date To Be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score:
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 2 boxes of ceramic tiles noted on floor under pop storage
      • Corrective Action(s): Remove unnecessary items from premises and keep floor clear
      • Violation Score: 1
  20. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly observed in kitchen area.
      • Corrective Action(s): Ensure pests do not have entry into kitchen and remove fly from premise. Correction required today.
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep cooler is condensing water.
      • Corrective Action(s): Ensure to repair this unit to prevent pooling of water. Correction required in 1 week.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Operator informed us that they cool down cooked meats by leaving in the room temperature for 15 minutes to let the steam escape then transfer meats to the cooler. Large chunks of cooked meats covered in aluminum foil noted. The operator said the meats were taken out at 11:00 AM. Their temperature log stated that meats were taken out at 8:30 AM then cooled down, which contradicts the operator's claim. Pictures of their temperature log for July 11 and July 12 were taken. The same practice was noted in previous report (inspection report 238956).
      • Corrective Action(s): This is not an adequate cooling practice. A cooling procedure was reviewed during the previous inspection. We previously agreed to use blast freezer to quickly cool down meats to ~20 deg. C then transfer the meats to the cooler. Putting hot meats into the cooler will stress the condenser which will increase the overall temperature of the cooler.
      • Majority of cooling must be done in room temperature or blast freezer with smaller pieces as we discussed. Review of cooling procedure and proper record keeping with the staffs is required.
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Roasted beef, hams, and cheeses noted at 8 - 14 deg. C in cooler #1. Some items were from last night, and some were from this morning (4 hours passed). Staffs weren't able to identify which batch was from yesterday and which was from this morning.
      • Corrective Action(s): Following items were individually probed then discarded due to time and temperature abuse:
      • -6 trays of roast beef
      • -2 sealed jumbo black forest ham
      • -2 sealed capocollo
      • -2 opened jumbo black forest ham
      • -1 opened capocollo
      • -2 unopened boxes of sliced cheese
      • -2 opened boxes of sliced cheese
      • -1 bag of grated cheese
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler #1 display panel was not functioning. Cooler's air temperature noted at 8 deg. C. A staff adjusted a dial in the back of the cooler from 4 deg. C to 1 deg. C. A small amount of ice build up noted in the cooler by the air exhaust. Ice was removed by my request. Both attempts did not change the air temperature.
      • Corrective Action(s): Cooler #1 requires professional service to maintain its temperature at or below 4 deg. C. Meanwhile, do not use cooler #1 to store any potentially hazardous foods. Do not use the cooler #1 until a temperature is verified by myself.
      • Correction date: July 13, 2018
  24. Routine Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station at back kitchen has no paper towel in dispenser
      • Corrective Action(s): Ensure handsink is stocked with paper towel at all times. Staff has replenished paper towel in dispenser.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A pack of frozen green sauce noted thawing at room temperature in a container filled with water
      • Corrective Action(s): Thaw foods properly: in cooler; in cold running water; or in microwave
      • Staff has placed food in cooler
      • Violation Score: 1
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -three inserts of slice roast beef @ 9 deg. C in front sandwich prep cooler, two inserts of shredded chicken breasts @ 20 deg. C in front sandwich cooler. 2 large trays of cut roast beef in prep cooler next to upright cooler in back @ 23.7 deg. C internally. All temperature measurements taken internally with probe thermometer. The meats listed above are taken out of the oven hot & cut into large chunks. They are then placed directly into the cooler as per staff on site. Chicken breast was cooked 6 hrs ago, roast beef was cooked last night.
      • Corrective Action(s): the meats above were discarded. Potentially hazardous foods (e.g. beef, chicken) needs to cooled down from 60 deg. C - 20 deg. C in 2 hrs & 20 deg. C to 4 deg. C in 4 hrs. For meats, cut meat into smaller chunks and spread evenly across long/shallow pans. Do not place meat directly into cooler after cooking.

Nearby inspected facilities

Own this business? Add a badge to your website