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Bill Reid Place

17752 Colebrook Rd, Surrey · Restaurant

12 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and dust accumulation noted underneath stand-up cooler and freezer.
      • Corrective Action(s): Clean aformentioned area. Regularly monitor area to prevent further build-up.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottles measured >200ppm.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottles to measure between 100-200ppm chlorine.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed pot of soup (approximate 10L-20L) covered to be cooled outside. Internal temperature measured at 58.6C. Staff informed that the soup will be put into the cooler once it reaches 50C internal temperature.
      • Corrective Action(s): Transfer pot of soup into shallow containers to allow to cool from 60C-20C within 2 hours and then transfer to cooler so that food is able to cool from 20C-4C within 4 hours. Alternative methods include cooling under ice bath or use of cooling wand.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed build-up of debris and food underneath shelving racks in the dry storage, stand-up coolers/freezers, and cook line.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Daily cleaning and sanitization underneath hard to reach areas should be conducted to prevent build-up of debris and possible pest harbourage.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop with handle observed to be stored in container of food/ingredient (sugar). Handle was in the food, potentially contaminating the food. Additionally may be contaminated when staff reaches in to pick up scoop.
      • Corrective Action(s): Store scoop outside container. Scoops should be cleaned and sanitized regularly
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in kitchen.
      • Corrective Action(s): As discussed, ensure operating permit is posted with valid decal/sticker.
      • Correct by: immediately
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of onions and potatoes stored underneath the handwashing sink. Do not store any food items here (even temporarily) as dirty water may splash onto the food.
      • Corrective Action(s): Food items were moved to the dry storage area.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open at time of inspection. Two flies observed in kitchen.
      • Corrective Action(s): In order to prevent pest entry, either install a screen at the back door or keep the back door closed at all times. As discussed, if staff feel that the kitchen is becoming too hot, then a screen door will need to be put in place if they wish to keep the back door open.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was available at time of inspection of kitchen.
      • Corrective Action(s): As discussed with on site staff member, surface sanitizer must be available in kitchen at all times. If you are using bleach, ensure to mix 1/2 tsp bleach per 1 liter of water in a spray bottle for 100 ppm chlorine residual. If you are using a Quat sanitizer, follow manufacturer's directions for mixing. Operator to mix proper bleach solution.
      • Violation Score: 5