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Bliss Cafe

14A - 4429 Kingsway, Burnaby · Restaurant

44 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Onserved boled chicken, eggs, beef on
      • prep counter sitting at room temperature measured
      • 10 degree C (chicken, eggs) 5 degree C (beef)
      • Corrective Action(s): Operator moved all the food items to cooler.
      • Ensure the potentially hazarduous foods are
      • always stored at 4 degree C or below to prevent
      • the growth of pathogens.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Cooked Beef was observed sitting at room
      • temperature (37 degree C) Operator reheated it
      • to 74 degree C and left at prep counter at room
      • temperature at the time of inspection.
      • Date To Be Corrected By Immediately
      • Corrective Action(s): Cooked beef needs to be
      • hot held at 60 degree C or above to prevent
      • the growth of pathogens.
      • Operator may either use a hot holding unit to
      • maintain beef at 60 degree C or above, or leave
      • the beef on top of a burner which is
      • on and maintain beef at >=60 degree C at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed
      • in the following areas:
      • - Under the server station front.
      • - In dry storage room, beside water heater.
      • - On the bottom shelf of rolling cart by the
      • kitchen door.
      • Observed some oil buildup under the grill.
      • Date To Be Corrected by Immediately
      • Corrective Action(s): Operator to clean and sanitize
      • the above mentioned area.
      • Monitor for further pest activity.
      • Unsanitary conditions such as oil build up
      • may attract pests.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed window screen mesh
      • broken in the dry storage area
      • Date To Be Corrected By Immediately
      • Corrective Action(s): Operator to fix the window
      • screen mesh to prevent theentry of pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Bottom shelves of prep
      • station tables were observed rusty.
      • 2. Cracked light cover observed by the 2- compartment
      • aink.
      • 3. Missing ceiling lights by dishwasher area.
      • 4. Observed chipping drywall paint by the service
      • window in kitchen.
      • Date To Be Corrected By 6 months
      • Corrective Action(s): Operator to plan and make
      • budget to replace the prep
      • tables and fix the drywall.
      • Operator to fix the light cover and replace
      • the unoperational light bulbs.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of broth in cooler unit observed to be at an internal temperature of 15 degrees Celsius.
      • CORRECTED A TIME OF INSPECTION - Item discarded
      • .
      • Corrective Action(s): Discuss proper cooling steps with staff. Large pots of broth need to be cooled in shallow pans or in ice baths.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooler unit used to store ice in poor sanitary condition. Dirt and mould observed on container both on lid and opening of lid.
      • CORRECTED AT TIME OF INSPECTION - EHO instructed staff dump ice and clean unit.
      • .
      • Corrective Action(s): Ensure food contact surfaces and storage units are cleaned and sanitized routinely.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink blocked upon arrival of EHO.
      • Noodle baskets stored inside hand sink.
      • .
      • Corrective Action(s): Hand sinks are not a storage area
      • Do not store any item in hand sink.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout facility:
      • - Front bubble tea area
      • - Storage room
      • .
      • Corrective Action(s): Discuss trapping with Pest Control technician. Increase number of traps throughout. Specifically increase the number of traps at backdoor and in storage area.
      • Any new holes require sealing.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door and back window area left open at time of inspection. Window screen has hole and door screen may not be tight fitting.
      • .
      • Corrective Action(s): Keep doors closed. Keep windows closed.
      • The door and window are in an area of high rodent activity.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed:
      • - Floor of dry storage
      • - Top of some dry storage containers
      • - In bubble tea area
      • Poor sanitation.
      • - Food debris found on lower shelves
      • - Cooler fronts, insides and cooler seals have splatter and grime
      • Corrective Action(s): Cleaning required in the following areas:
      • - Clean and sanitize all areas affected by rodent droppings. Use Sanitizer solution to all areas affected by rodent droppings.
      • - Clean all shelves
      • - Give storage area a thorough cleaning
      • - Bubble tea area needs deep and thorough clean. Organize area
      • - Some items such as stool and cooler in bubble tea area in poor condition and require deep cleaning.
      • - Rolling racks have debris
      • .
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Broth found in cooler unit at 20 degrees Celsius internal temperature. Item was cooked previous night.
      • CORRECTED DURING INSPECTION - item discarded.
      • .
      • Corrective Action(s): Discuss cooling procedures with staff. Cooked potentially hazardous food items are to be cooled 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours not exceeding 6 hours total.
      • Ensure staff are not cooling foods overnight on counters or stove top.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items in insert cooler stacked above cold air source.
      • CORRECTED DURING INSPECTION. - Items relocated.
      • .
      • Corrective Action(s): Ensure staff are not stacking inserts in insert cooler top. Cold air comes from the bottom and therefore these items will not receive cold air.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding unit at 47 degrees Celsius. CORRECTED DURING INSPECTION - Item reheated to achieve 75 degrees Celsius on wok.
      • .
      • Corrective Action(s): Ensure hot holding unit is turned on prior to food inserted and allowed to heat up to temperature. Ensure food items are reheated to appropriate temperatures prior to inserting into hot holding unit.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back hand sink blocked with lid and hard to reach due to box of chili in the way.
      • CORRECTED DURING INSPECTION - EHO removed items from area to access area.
      • .
      • Corrective Action(s): Discuss with staff. Keep all hand sinks free from obstructions.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop in ice at bubble tea area is stored directly into ice with handle in ice.
      • Tile adhesive and electric scooter found to be stored inside dry storage room.
      • .
      • Corrective Action(s): Ensure staff are removing ice scoop from cooler unit with each use.
      • Nothing is to be stored in dry storage room other than dry food items. Ensure staff remove electric scooter and construction items from this area.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage area and at doorway to exterior.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings.
      • Alert pest control that storage area has high rodent activity. Monitor area and add more traps.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required throughout. Many physically dirty areas of kitchen needing cleaning.
      • .
      • Corrective Action(s): Clean the following areas:
      • - floors throughout, especially grease under grill unit
      • - Exhaust canopy
      • - Interior and Exterior of all cooler units
      • - Shelves
      • - Containers storing dishware
      • - Microwave
      • - Walls
      • - etc.
      • Clean any other areas that have dirt and food splatter/accumulation
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tape observed on rice cooker handle.
      • Tape and cardboard used as seal for upright two door freezer unit.
      • .
      • Corrective Action(s): Tape is not to be used in restaurant setting as it is not easily cleanable. Remove tape. Make repairs to items that do not require tape.
      • Obtain new freezer door seals.
      • .
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Delivery not put away in timely manner. Raw meat products.
      • Food items including blanched broccoli and meat out at room temperature upon arrival of EHO.
      • CORRECTED DURING INSPECTION - items put in cooler unit.
      • .
      • Corrective Action(s): Ensure food items are not left out at room temperature for long periods of time. Try to ensure deliveries are put away in a timely manner. Any processing should occur in a timely manner. Food items should not be left out of coolers during lunch rush.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): EHO observed staff to take taste of food item from large ladle.
      • Dishwasher achieving final sanitizing rinse of 68 degrees Celsius at the dish first run and 57 degrees Celsius second run.
      • CORRECTED DURING INSPECTION - staff able to adjust temperature of dishwasher. EHO instructed staff to wash ladle through dishwasher . Multiple runs to confirm
      • .
      • Corrective Action(s): Single use spoons should be used to taste at the wok. NEVER should cook take a taste with a common use item. DISCUSS WITH ALL STAFF.
      • Dishwasher needs to be tested daily with thermometer. Obtain thermometer and test daily. Dishwasher not achieving final sanitizing rinse of 71 degrees Celsius at the plate (minimum) has been an issue in the past.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at wok blocked at time of inspection.
      • CORRECTED AT TIME OF INSPECTION - EHO instructed staff to remove bowl from hand sink and removed cardboard box of food items obstructing access.
      • .
      • Corrective Action(s): Ensure hand sinks are all readily accessible at all times.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required. Much food debris observed on surfaces throughout. Shelves need cleaning. Facility has struggled with severe pest infestation in the past. Ensure deep cleaning occurs routinely. No food should be available as an attractant for rodents or other pests.
      • .
      • Corrective Action(s): Ensure food splatter is removed.
      • .
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold food inserts of insert cooler stored above cold air and resting on other food items.
      • CORRECTED DURING INSPECTION: Items relocated below.
      • .
      • Corrective Action(s): Insert coolers work only to cool food items that are in direct contact with cold air. If food items are placed above cold air the air can not reach the insert.
      • Do not repeat practice.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher malfunctioning. Dishwasher unable to achieve final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate.
      • Temperatures of 51-64 observed. Dishwasher temperature starts at 64 and drops to 51. Dishwasher gauge displaying 85 degrees
      • Dishwasher has been "warming up" for over 2 hours. Owner explained that dishwasher broke last night and repair technician serviced dishwasher. However unit has not been repaired. Part is required. Technician did not inform owner of status of dishwasher and was unavailable at time of inspection.
      • Dishwasher has been an issue during previous inspections and this has been discussed with owner on prior occasions. .
      • .
      • Corrective Action(s): Have dishwasher serviced.
      • Ensure final sanitizing rinse achieved of greater than or equal to 71 degrees at the plate.
      • Ensure dishwasher does not take over an hour to reach appropriate temperatures.
      • .
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops left inside dry storage bins.
      • .
      • Corrective Action(s): Ensure scoops are removed from bins after use.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed throughout
      • Rodent droppings observed in front area - lower shelves.
      • .
      • Corrective Action(s): Currently facility has services of Pest Control Technician twice per month.
      • Discuss with Pest Technician. Pest Technician should have methods of control for fruit flies including traps and treatment of drains. The tea preparation area will require cleaning of spills and sticky messes immediately.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dishes left overnight from previous night's service. According to owner the dishwasher broke late last night and as a result the dishes were not cleaned as last night dishwasher was serviced by technician.
      • .
      • Corrective Action(s): Facility has ongoing rodent infestation. Leaving any dishes with food overnight contributes to rodent infestation.
      • Ensure dishes are all washed and sanitized at end of day. Do not leave any food source for rodents overnight.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in front tea area.
      • .
      • Corrective Action(s): Clean and sanitize affected areas.
      • Use 200ppm Chlorine or equivalent on surfaces.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken lids and containers observed.
      • Lower shelves of stainless steel tables are rusting.
      • .
      • Corrective Action(s): Audit dishes in back and discard any item that is broken or cracked.
      • Replace shelves as they become rusted or make repairs if possible.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Wall / baseboard below upright cold storage units - baseboard tiles fallen away, multiple holes in wall where pests can enter and exit premise through wall cavity.
      • Corner behind hot water tank - gaps around corner baseboard tiles.
      • Bar - gaps between new tiles and adjacent cabinetry.
      • Corrective Action(s): Re-install baseboard tiles or equivalent, sealing off all wall penetrations to exclude pest entry.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and mouse droppings observed in the following locations: floor corner under mop sink, behind blue bins under 2 compartment sinks, on drain board of 2 compartment sinks, behind fire extinguishers in ladies' washroom, under ice machine, behind hot water tank, on floor under upright cold storage units, on top of corner kitchen prep cooler and on shelves adjacent to prep cooler.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blenders and mixing tools from front beverage preparation area not being washed in dishwasher every 2-4 hours.
      • .
      • Corrective Action(s): Ensure staff are taking these items to the back to properly wash and sanitize in dishwasher at least every 2-4 hours.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items observed stored on top of food items - jacket stored on top of food items in food preparation areas
      • Cell phone found on surface in food preparation areas.
      • Rice paddles stored in water at 20 degrees Celsius
      • .
      • Corrective Action(s): Ensure staff items are stored in designated areas out of food preparation areas.
      • Ensure rice paddles are stored in ice water.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent infestation ongoing at facility
      • Rodent activity observed - rodent droppings
      • .
      • Corrective Action(s): Continue with services of Pest Control Company
      • Continue to trap and monitor for pests
      • Ensure adequate cleaning.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole observed in screen of window.
      • .
      • Corrective Action(s): Have back screens checked and ensure all holes are repaired to prevent entry of pests into facility.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Additional cleaning required.
      • Facility has food debris in hard to reach areas including: under equipment, floor under grill, shelves, under dishwasher, shelves of front beverage station, etc.
      • .
      • Corrective Action(s): Ensure hard to reach areas are cleaned.
      • Facility has active rodent infestation. Cleaning is extremely important.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many dishes observed that are chipped including bowls
      • Container lids are cracked
      • Rice scoopers observed to be broken
      • .
      • Corrective Action(s): Go through items and ensure all food preparation surfaces and dishes are in good state of repair.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No person present today with FOODSAFE Level one or equivalent
      • .
      • Corrective Action(s): Ensure one person is FOODSAFE level one certified at all times at facility.
      • .
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two pots of soup cooked previous day found in cooler unit to be at temperatures greater than 4 degrees Celsius:
      • - Spicy Soup at internal temperatures of 10.6 degrees Celsius
      • - Beef Noodle Soup found to be at internal temperatures of 19.4 degrees Celsius.
      • CORRECTED DURING INSPECTION - Items discarded
      • .
      • Corrective Action(s): Proper cooling techniques discussed with owner. Use ice wand after cooling in cold water. Use ice from ice machine to make ice bath to cool such large containers of broth, soups or stews.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed on lower shelf of rolling rack
      • Knife stored in knife rack that was not properly cleaned.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure lower shelves are frequently cleaned and sanitized as facility has rodent infestation.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cooler unit in customer service area is unlocked.
      • Ice wand is stored without cover in freezer unit. As this item is in direct contact with food it must be stored in a sanitary manner.
      • Cell Phone found to be stored on food preparation surface.
      • Rice paddle not stored on ice.
      • Corrective Action(s): If facility stores food items in public areas the units must remain locked or place unit inside food preparation area.
      • Wrap ice wand in clean container or plastic - facility can use food grade plastic bag to cover unit inside freezer.
      • Cell Phones or other personal items are to be stored on your person or in designated staff storage areas.
      • Ensure rice paddles are stored in ice water and change often as ice melts.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility continues to have active ongoing rodent infestation. Evidence of infestation includes rodent droppings observed throughout facility at high number.
      • .
      • Corrective Action(s): Ensure proper cleaning and sanitizing of facility occurs nightly.
      • Ensure to eliminate food source by cleaning.
      • Continue to monitor for rodents and continue to trap.
      • Have facility inspected for points of entry and seal all holes with non-chewable materials.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Facility has high levels of food debris and grease accumulation that can be food source for rodents.
      • .
      • Corrective Action(s): Clean and sanitize daily. Ensure to clean to remove food debris.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires thorough cleaning:
      • - Grease has accumulated in back corner of grill area to large amount. Exhaust canopy has not been serviced as part of routine servicing schedule.
      • - Food debris has accumulated on floors, equipment fronts, cooler fronts
      • - Rodent droppings have accumulated on floors in dry goods area and at back door by mop sink
      • .
      • Corrective Action(s): Clean:
      • - Floors under grill
      • - Exhaust canopy
      • - Lower shelves
      • - Floor throughout - use 200ppm Chlorine Sanitizer solution for areas with rodent droppings
      • - Exterior of dry storage containers
      • .
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Several containers have tape (duct tape and electrical) as repairs.
      • Cardboard is used in cooler unit for bottom shelf liner.
      • Cardboard and tape are unsuitable in food preparation areas.
      • .
      • Corrective Action(s): Discard all cardboard and broken containers. Do not use cardboard or tape in future.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Facility has inadequate lighting as some bulbs have burnt out and require replacement. The additional light will assist in cleaning.
      • Dishwasher took over an hour to reach final rinse temperature of 71 degrees Celsius at the plate. Dishwasher should not take this long to run.
      • .
      • Corrective Action(s): Replace all light bulbs as they are no longer in functional working order.
      • Have dishwasher serviced. Dishwasher is taking too long to reach final sanitizing temperatures.
      • .
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Breaker connected to three door stand up cooler had been thrown resulting in cooler unit off.
      • Internal ambient air temperature at 13 degrees Celsius
      • Two potentially hazardous food items found to be at temperatures exceeding 4 degrees Celsius and were discarded at time of inspection.
      • .
      • Corrective Action(s): Discuss with staff and determine why breaker was thrown.
      • Ensure staff are checking food storage units each morning.
      • Temperature logs are not maintained for this month.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in corner for cook had hot water turned off. CORRECTED DURING INSPECTION. Hot water was turned back on at sink. Sink was not leaking.
      • .
      • Corrective Action(s): Discuss with staff. Hot water at sinks should not be turned off.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives stored down cracks between equipment
      • Staff items such as shoes and purses stored in food production areas.
      • Staff beverage in food preparation areas.
      • .
      • Corrective Action(s): Do not store knives down between equipment as this area is not routinely cleaned and sanitized
      • Staff personal effects are not to be stored in food preparation areas. Use staff storage lockers
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw meat and seafood observed to be thawing inside two compartment sink.
      • CORRECTED DURING INSPECTION - Items relocated to cooler units.
      • .
      • Corrective Action(s): Ensure staff are properly thawing items at temperatures less than or equal to 4 degrees Celsius. Use microwave as well.
      • .
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants observed throughout facility
      • Rodent droppings observed.
      • .
      • Corrective Action(s): Discuss with Pest Technician
      • Have bait placed for ants. Clean spills as soon as possible to discourage ant infestation.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Two holes found in bubble tea area. One has chew marks and is from rodents. CORRECTED DURING INSPECTION - Holes filled by owner with non-chewable metal material
      • Back door was left slightly open upon arrival of EHO which permitted fly entry into facility.
      • .
      • Corrective Action(s): Ensure back door remains closed at all times and tight fitting.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following places:
      • - Exhaust canopy grill vents
      • - Cooler handles
      • - Remove personal items from kitchen
      • - Any areas contaminated by rodent droppings.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings
      • 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: 3
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two pots of broth sitting on floor cooling. Temperatures are measured to be 69.6oC and 68oC. One pot is covered with a lid. Operator does have an ice wand for cooling.
      • Corrective Action(s): Do not cool foods covered and on ground. Cool foods properly:
      • 1. 60oC to 20oC in 2 hours - uncovered, use ice wand, stir often;
      • 2. 20oC to 4oC in 4 hours - covered, in cooler
      • DO NOT store big pots in coolers.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two small containers of green onions and a small container of preserved vegetables are noted at room tempeature where plating is done.
      • Corrective Action(s): Green onions, once cut, is considered as potentially hazardous food, and should be kept cold in cooler. Foods discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Open bags of dry goods are observed on shelving rack in dry storage room.
      • 2. Rice scoops are stored in stagnant water.
      • Corrective Action(s): 1. Transfer open bags of dry goods to food grade containers.
      • 2. In-use utensils should not be stored in stagnant water, instead it can be stored in empty container or in ice water bath.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Less rodent droppings are observed in facility; however, there are still several noted on floor under prep tables in kitchen and around hot water tank. Pest control company comes once a month.
      • Corrective Action(s): Remove droppings, sanitize area, and continue to monitor. Seal all entry points.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease is pooling under cooking line.
      • Corrective Action(s): Remove grease and clean area properly.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Pots of used oil and unused oil are observed storing on ground.
      • 2. Open bags of dry goods are noted on shelving rack in storage room.
      • Corrective Action(s): Ensure all foods and equipment are stored at least 6 inches above ground, especially when we have an ongoing rodent problem. Store all open bags of dry goods in food grade and pest grade containers.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat and squid are observed left in sink.
      • Corrective Action(s): Ensure proper thawing method is followed:
      • -->in cooler
      • -->in cold running water
      • -->in microwave
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted in some areas in the kitchen, particularly under prep table (where rice cookers are located) and in storage room. Pest control company comes once a month.
      • Corrective Action(s): Remove droppings, and continue to monitor. Store all foods and equipment above ground to help with pest management.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Ceiling tiles in storage room is left half open after heater work.
      • Corrective Action(s): Ensure ceiling tiles are in place for all areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thorough cleaning is required in the below mentioned areas.
      • Corrective Action(s): Clean:
      • -->floor under cooking line (pool of grease is observed)
      • -->ventilation exhuast system (due in July 2022)
      • -->deep fryers (bottom compartment)
      • -->floor along prep tables (where rice cookers are located)
      • -->dishwashing area
      • -->all bins in storage room
      • -->floor in storage room
      • -->area around mop sink
      • Violation Score: 15
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of cooked chicken at room temperature. Operator indicated chicken pieces were just cooked. Food temperature is measured to be 35.1oC.
      • Corrective Action(s): Follow proper cooling procedures:
      • 60oC to 20oC in 2 hours, at room temperautre, time tracked;
      • then 20oC to 4oC in 4 hours, in cooler
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Again, noted perishable foods (ie. cut cabbage, cut green pepper, cut ginger, chopped green onions, cut cilantro, and kimchi) storing at room temperature, with no time tracking. Food temperatures are measured to be 14.7oC (green onions), and 15.8oC (cut cabbage).
      • Corrective Action(s): Perishable items should be kept cold or hot. If foods need to be out at room temperature time must be tracked. This has been mentioned in previous inspections. Perishable foods at room temperature with no time tracking are discarded.
      • Correction Order issued.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of cooked zucchini is noted at room temperature. This is served as a side dish. No time tracking is done.
      • Corrective Action(s): Cooked zucchini should be maintained at 60oC or above. Food discarded.
      • Operator should consider purchasing another hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer bucket is available at front bubble tea preparation area.
      • Corrective Action(s): Sanitizer bucket must be present at each preparation area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 2 out of 3 handsinks in kitchen is obstructed. One handsink has a big bowl sitting on sink, and the other has a small bowl inside the sink.
      • Corrective Action(s): Handwashing stations must be clear of items and accessible at all times.
      • This violation has been coded multiple times. Correction Order issued.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Facility appears to over order - cases of oil are noted storing on ground, a box of zucchini placed under sink, etc.
      • Corrective Action(s): Re-organize back storage area, and store all food products above ground, but not underneath any sinks.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: While pest management in facility has improved, mice droppings are still noted in facility. In particular, rodent droppings are noted on floor under hot holding unit, and in dry storage room. Pest control company comes in once a month. Last visit was March 29, 2022.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor.
      • Follow all recommendations made by pest control company.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required at cooking line
      • Corrective Action(s): In particular:
      • -->floor under cooking line
      • -->deep fryers (bottom compartment)
      • -->all cooking equipment
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings are still noted in facility - shelving under ice bin at front bar area; in storage room (on some lids); table under hot holding unit.
      • Corrective Action(s): Remove droppings and sanitize areas.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: While most cleaning has been done, many areas still required to be cleaned, more thoroughly.
      • Corrective Action(s): In particular:
      • -->shelving under ice bin where mice droppings are noted
      • -->floor under single door cooler in dining area
      • -->storage room walls
      • -->table under hot holding unit where mice droppings are noted
      • -->deep fryers (especially the bottom compartment, pool of grease is still observed inside)
      • -->floor under cooking line - while pool of grease is removed, floor is still greasy
      • -->stove burners - old burnt food and grease still noted
      • Violation Score: 15
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Prep cooler is measured to be 8.5oC (air temperature). Operator indicated she was notified the cooler to be not reaching temperature this morning; however, potentially hazardous food items are noted in the bottom compartment of the cooler. Food temperatures are measured to be 5.5oC to 6oC.
      • 2. Potentially hazardous foods such as cut vegetables, garlic in oil, and eggs are noted at room temperature. Staff has attempted to put food containers in a big bin with ice; however, ice has all melted and water was barely touching the bottom of the food containers. Food temperatures are measured to be 20.8oC to 21.2oC.
      • 3. Bubble tea add ons such as pearl and jelly are stored at room temperature. Operator has turned off both coolers at the front.
      • Corrective Action(s): 1. All foods discarded in prep cooler. Do not store anything in cooler until cooler is fixed.
      • 2. Potentially hazardous foods must be kept in a cooler at all times. This has been noted in previous inspection reports. Correction order to be issued at re-opening inspection.
      • 3. Bubble tea add ons should be kept in a cooler at all times.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked broccoli in a plastic container is noted beside the hot holding unit at room temperature. This is served as a side dish for customers. Temperature is noted at 20.9oC.
      • 2. Meat stew in a small stainless steel pot is noted on a hot plate; however, the hot plate is turned off. Temperature of meat is noted at 35.9oC
      • Corrective Action(s): Hot foods must be kept hot (over 60oC) at all times. Do not turn hot plate on and off. Foods discarded.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black mildew is noted in ice machine
      • Corrective Action(s): Discard all ice in ice machine, clean and sanitize ice machine.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher final rinse reaches 65.6oC on plate, as per min-max thermometer. Thermolabel indicated only 65.6oC has been reached.
      • Corrective Action(s): Fix dishwasher so that at least 71oC is reached on plate
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings are noted throughout facility - floor along walls in kitchen, floor in storage room, everywhere in storage room (beside ice machine, under shelves, on top of food containers, on lids). A bag of sushi rice noted with a hole at a corner possibly chewed by mice.
      • Operator has stopped pest control visits due to covid.
      • Corrective Action(s): Remove all droppings, sanitize all areas.
      • Sanitize all lids, buckets, containers, everything.
      • Contact pest control company. A contract must be signed with pest control company for a monthly visit. A bi-weekly visit would be recommended in the beginning to tackle the issue. Seal all windows, door, and gaps is highly recommended.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Screen door is not fully closed, creating a gap at the bottom for pests to potentially enter the facility.
      • 2. Window in storage room is not pest proof. Operator tried to pin a mesh on the window but the bottom is completely open.
      • Corrective Action(s): Facility must be made pest proof. Seal all windows, doors, and gaps.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation of facililty is very poor. Thorough cleaning is required in the WHOLE facility.
      • Corrective Action(s): In particular:
      • -->front bubble tea area - all shelves, all containers, all counters, between equipment (accumulation of dust observed)
      • -->floor under cooking line - pool of oil is noted under wok area
      • -->ventilation exhaust filters
      • -->floor along all walls
      • -->storage room - all containers, all lids, all floor, all shelves, all areas
      • -->dishwasher area - all floors, top of dishwasher, around dishwasher
      • -->cooking equipment - all stove burners, all deep fryers
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The following equipment is observed to be not in good working order:
      • -->high temperature dishwasher
      • -->prep cooler
      • Corrective Action(s): Equipment must be in good working order (cooler is maintained at 4oC or less; and dishwasher final rinse reaches 71oC on plate)
      • Violation Score: 15
  26. Follow-Up Inspection

    0 infractions

  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods noted at room temperature by wok area with no time tracking (ie. sliced pepper, sliced carrots, sliced ginger, minced garlic, cabbage, pineapple, etc).
      • Corrective Action(s): This has been discussed with operator - with no time tracking any potentially hazardous foods out at room temperature would be discarded for this facility.
      • Foods discarded.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked side dish such as cabbage and a pot of stewed meat noted at room temperature with no time tracking. The cabbage dish was left right next to a hot holding case, and the pot of stewed meat on a hot plate which was turned off. Temperatures of food were 36.3oC for cabbage and 40.6oC for stewed meat.
      • Corrective Action(s): Potentially hazardous foods must be time tracked at room temperature. This has been discussed with operator - with no time tracking any potentially hazardous foods out at room temperature would be discarded for this facility.
      • Foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A small empty pot noted in one of the handsinks
      • Corrective Action(s): Ensure handsink is accessible and available at all times. Pot removed from sink at time of visit.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Foods (ie. bags of meat, sausage, pork ribs, etc) noted thawing at room temperature. Foods were just out from freezer as they were still hard to touch.
      • Corrective Action(s): Follow proper methods for thawing:
      • -->in cold running water
      • -->in cooler
      • -->in microwave
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted at the bottom corner on the screen door, creating a hole for pests to enter if back door is not closed
      • Corrective Action(s): Fix screen door to prevent pests from entering the facility, or to keep back door closed at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in a few areas in facility
      • Corrective Action(s): Clean:
      • -->bottom compartment of both deep fryers
      • -->floor under wok area (especially the tiles closer to the wall)
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef briskets, cooked chicken, and cooked fish noted at room temperature with no time tracking. Tempreatures of food measured to be 39.6oC; 14.6oC, and 8.5oC respectively.
      • Corrective Action(s): Foods can not be stored at room temperature without time tracking. Foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwashing stations in kitchen have no hot water coming out from tap.
      • Corrective Action(s): Both hot and cold running water must be available from tap at ALL times. Stafff was able to fix both taps at the end of visit. Staff must enforce good handwashing practice at all times.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Oil boxes noted storing on ground in dry storage room
      • Corrective Action(s): All food products must be stored at least 6 inches above ground
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted on floor along prep tables in kitchen, and in one food container by back door. Pest control company comes once a month and last visit was on February 19, 2020. Report indicated no activity noted.
      • Corrective Action(s): Remove droppings, sanitize areas, and notify pest control company.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Hot water tap at two handwashing stations in kitchen is broken, no hot water available at handsink
      • Corrective Action(s): Hot and cold running water must be available at handwashing stations at all times for proper handwashing to occur. Staff was able to fix both taps at the end of visit.
      • Violation Score: 15
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Potentially hazardous foods (ie. sliced/cut vegetables, sliced garlic, etc) are being time tracked; however, it was past the 2-hour room temperature holding time (12pm indicated but now at 2:45pm).
      • 2. Black undercounter cooler at bar is measured to be 8.7oC (air temperature); food temperature noted at 7.5oC. Do not store any potentially hazardous foods in cooler until it is adjusted or fixed.
      • Corrective Action(s): 1. Ensure foods are discarded after 2 hours. Foods discarded.
      • 2. Dairy products and a container of cut pineapples discarded.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and old droppings noted in certain areas, require cleaning.
      • Corrective Action(s): Pay attention to the following:
      • -->floor under stove pot closer to wall
      • -->floor under cooking line
      • -->area where extra detergent and sanitizer jugs are stored
      • -->area around mop sink
      • -->ice machine
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Paper towel was not coming out from dispenser at handsink in back kitchen (outside storage room)
      • 2. Black undercounter cooler is too warm at 8.7oC
      • Corrective Action(s): 1. Fix dispenser so that paper towel in dispenser comes out easily
      • 2. Adjust or fix cooler so that temperature is maintained at 4oC or less at all times
      • Violation Score: 3
  33. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Green onion was stored under containers of raw meat in prep cooler.
      • 2. Scoops for spices in storage area were placed on top of the dirty gas water tank.
      • 3. Tomato sauce was being stored in the opened can.
      • 4. In the bar area dish soap was used being stored in a white syrup bottle without labels.
      • Corrective Action(s): 1. Ensure to store raw meats and ready to eat products separately. Never store ready to eat foods below raw meats as it is prone to cross contamination.
      • 2. Place scoops in the food storage shelving area where it is clean. Do not use dirty surfaces such as a the rusted water tank to store utensils.
      • 3. Do not use the open can to store ketchup. The can will rust. Food moved to stainless steel container.
      • 4. Do not store chemicals or soap in unlabelled containers. This may get mixed up with food containers and cause chemical hazards.
      • Violation Score: 9
  34. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food, such as fish cakes, were double stacked in grill cooler.
      • Corrective Action(s): Do not double stack food containers. Use food grade lids and covers for storage of all food in containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black dust build up is observed on and inside the fans of the cooler units.
      • Corrective Action(s): Ensure to include these hard to clean areas in the regular cleaning schedule. Correction required this week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Counter and shelving in the bar area requires repair as surfaces are damaged, such as the black register counter and the white shelve near the hot water tank.
      • Corrective Action(s): Repair/replace these items to ensure a smooth, easy to clean, durable surface. Correction required in 3 weeks.
      • Violation Score: 3
  35. Follow-Up Inspection

    0 infractions

  36. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A big pot of soup noted on floor at room temperature. A thick layer of oil noted on top of pot and temperature is measured to be 25.9oC. Operator indicated soup was cooked this morning (3:30pm at time of visit).
      • Corrective Action(s): Soup must be cooled properly:
      • 60oC to 20oC in 2 hours (at room temperature, using ice wands preferably)
      • 20oC to 4oC in 4 hours in coolers
      • *This was also noted in previous routine inspections. One ice wand in facility. Purchase more ice wands, and use smaller pots in the future.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods noted at room temperature -- cut vegetables, partially boiled vegetables, partially cooked meats, delivered meats, frozen meats, meats that are just processed, and cut vegtables that are just processed. Operator indicated staff are time tracking some foods; however, no date noted on time tracking sheets. All staff but one appeared to be busy with customers orders at time of visit, leaving many potentially hazardous foods unattended.
      • Corrective Action(s): Potentially hazardous foods by cooking line must be time tracked. Delivered meats should be placed in coolers or freezers until processed. Frozen meats are transferred to freezer. Delivered meats are transferred to coolers. All other foods discarded.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted a container of broth in hot holding unit, however, hot water in unit was barely touching the container. Temperature measured to be 55oC.
      • Corrective Action(s): Ensure water is filled higher to containers of foods can be maintained at 60oC or hotter.
      • This has been observed in previous routine inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One staff was preparing raw chicken in the beginning of inspection. Observed staff placed "clean" knife back in storage without sanitizing.
      • Corrective Action(s): All utensils must be sanitized after each use. Only washing it with soap is not acceptable.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed thawing food in a pot on the ground under prep sinks. Also observed basket of vegetables (ie. zucchini) on ground under prep sinks.
      • Corrective Action(s): Foods must be thawed properly. Do not store any foods under prep sinks and on floor directly.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meats noted at room temperature, either on a shelving rack or in a pot.
      • Corrective Action(s): Thaw foods properly:
      • -->in cooler
      • -->in cold running water
      • -->microwave
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted throughout kitchen along one side of kitchen -- floor under hot holding units, floor under prep tables, floor in dry storage room, and floor around mop sink area. These are the same spots droppings were observed previous routine inspections. Pest control report is not available for review. Operator indicated report will be emailed to me.
      • Corrective Action(s): Operator must take a more proactive approach to deal with ongoing mice issues -- speak with technician regarding issue, close off any openings, and/or change pest control company if need be.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Whole kitchen requires thorough cleaning
      • Corrective Action(s): Especially:
      • -->ventilation exhasust filters
      • -->floor under woks (pool of grease noted)
      • -->fan by cooking line (grease dripping from fan)
      • -->floor under stove burners
      • -->floor under prep cooler
      • -->floor under hot holding unit by passing window
      • -->floor under rice cookers
      • -->dry storage room
      • -->dishwashing area
      • -->all cooking equipment
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foil used around cooking equipment. Also noted cardboard under prep sinks.
      • Corrective Action(s): Ensure all surfaces are easily cleaned, durable, and impervious to moisture.
      • Violation Score: 3
  37. Follow-Up Inspection

    0 infractions

  38. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A big pot of soup noted cooling at room temperature. Temperature is measured to be 37oC. Also 2 pots of food noted in 3-door cooler.
      • Corrective Action(s): Staff must cool foods properly: from 60oC to 20oC in 2 hours, then 20oC to 4oC (in cooler) for 4 hours. Divide food in shallow containers for properly cooling and purchase ice wands to help with cooling.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (ie. cut cabbage, noodles, partially cooked meat, cut vegetables) noted at room temperature with no time tracking. This has been noted in previous inspection and it was discussed that time tracking must be done in order to keep potentially hazardous foods out at room temperature.
      • Corrective Action(s): Discarded all potentially hazardous foods at room temperature. Time tracking must be done.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in main hot holding unit (ie. cooked potatoes, cabbage stir fry) are placed in unit but hot water in unit is not touching food containers to keep foods hot. Temperatures ranged from 46.7oC and 54oC.
      • Corrective Action(s): Ensure hot water in unit is filled higher to maintain food temperatures above 60oC. Foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Boxes of food noted by kitchen handsink blocking access, making it impossible to wash hands
      • Corrective Action(s): Handwashing station must be accessible at all times for proper handwashing to occur. Do not block sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Passion fruit syrup containers and hot sauce container noted storing on floor
      • 2. Bowl noted in flour containers in dry storage room
      • 3. One set of ceiling lights without cover in kitchen
      • Corrective Action(s): 1. Ensure all foods are stored at least 6 inches above ground.
      • 2. Remove bowl and use scoops with handles instead, to avoid staff touching food.
      • 3. Cover lights in kitchen
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): In the beginning of the inspection, raw frozen meat was noted thawing on the prep sink drainboard.
      • Corrective Action(s): Thaw/defrost foods in proper ways: 1) in cold running water; 2) in cooler; 3) in microwave
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted on floor near hot holding unit, by dishwashing soaps, and around back door. Pest control company comes regularly.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen on screen door is broken, and gap on right bottom corner make it easy for pests to enter
      • Corrective Action(s): Fix screen door, and close the gap
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas require deep cleaning
      • Corrective Action(s): The following areas require extra attention:
      • -->floor under cooking line (closer to wall)
      • -->burners
      • -->deep fryers (bottom compartment)
      • -->ventilation exhaust filters and edge of ventilation system (grease noted dripping down)
      • -->2-door freezer in kitchen (spill stains noted)
      • -->vent covers in kitchen
      • -->lid, strainer and anything by wall along pipe
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Newspaper used to line a shelf at front bar area
      • 2. Raw wood exposed at front bar corner on shelves, making area impossible to clean
      • 3. Ceiling tile missing in dry storage room
      • Corrective Action(s): 1. Remove newspaper as all surfaces must be durable, easily cleaned, and impervious to moisture.
      • 2. Refinish shelves
      • 3. Replace missing ceiling tile in dry storage room (to help with pest activity)
      • Violation Score: 3
  39. Follow-Up Inspection

    0 infractions

  40. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (ie. cut vegetables) noted at room temperature with no time tracking available. Facility just about to start operation.
      • Corrective Action(s): Potentially hazardous foods can only be stored at room temperature IF time tracking is done.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Containers noted used as scoops for dry goods
      • 2. Ice scoop handle in ice machine touching ice
      • 3. Food products and equipment noted storing on floor
      • 4. Foods are not covered in 3-door cooler and front bar cooler
      • Corrective Action(s): 1. All foods must be covered with proper lids and stored at least 6 inches above ground (especially when there is a mice issue)
      • 2. Do not use food containers as scoops, use scoops with handle if operator wants to store scoop in dry good containers. Ensure handle of scoop is sticking up.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in kitchen (under tables, equipment, dry storage room, floor along the back)
      • Corrective Action(s): Remove droppings, sanitize areas, and continue to monitor with pest control company. Suggestion or recommendation by pest control company should be followed.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food buckets, oil, and equipment storing on ground
      • Corrective Action(s): Keep all products off the floor for pest monitoring
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of facility require thorough cleaning
      • Corrective Action(s): Whole kitchen area requires thorough cleaning, but not limited to:
      • -->floor under cooking line
      • -->deep fryers
      • -->ventilation exhaust filters
      • -->floor under and around prep cooler
      • -->floor under tables acorss from 2-door freezer
      • -->floor around dishwashing area
      • -->around back door
      • -->dry storage room
      • -->all food containers
      • -->food stains noted on many walls in kitchen, clean and repaint if needed
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Seran wrap noted to line wall by hot holding unit.
      • Corrective Action(s): Remove seran wrap as all surfaces must be durable, easily cleaned, and impervious to moisture.
      • Violation Score: 3
  41. Follow-Up Inspection

    0 infractions

  42. Follow-Up Inspection

    0 infractions

  43. Follow-Up Inspection

    0 infractions

  44. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) large pot of beef soup on floor @ 35 deg. C internally. Beef soup left on kitchen floor since last night as per staff on site.
      • 2) Tray of lamb meat @ 13 deg. C internally stored in 3 door cooler. Lamb meat was cooked last night as per staff onsite.
      • Corrective Action(s): Pot of beef soup, lamb meat was discarded.
      • All potentially hazardous foods (e.g. beef soup, lamb meat) must be cooled down from 60 deg. C to 20 deg. C in 2 hrs and 20 deg. C to 4 deg. C in 4 hrs.
      • For large pots of soup, divide contents into smaller pots and place into an ice water bath or use a cooling wand to quickly cool down foods. For meats, evenly distribute meat across wide/shallow pans to facilitate faster cooling.
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): three door cooler air temperature 5 deg. C - 9 deg. C.
      • Potentially hazardous foods temperature inside cooler Probed internally:
      • -2 containers of chicken feet @ 6 deg. C
      • -3 containers of raw beef @ 6 deg. C - 8 deg. C
      • -6 flats of eggs (each flat 30 eggs) @ 8 deg. C
      • -1 containers of shrimp @ 10.1 deg. C
      • operator cannot provide proof of temperature last night. Vegetable cooler and small prep cooler are full. Delivery of raw meat into food premises during start of inspection.
      • Corrective Action(s): the food listed above were discarded. All other potentially hazardous foods inside the cooler above 4 deg. C internally were discarded. All potentially hazardous foods (e.g. chicken, beef, shrimp) must be kept cold at <=4 deg. C at all times.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -meat slicer contains food debris near blade. Meat slicer is cleaned once or twice a week as per staff onsite.
      • Corrective Action(s): -disassemble meat slicer and thoroughly wash/sanitize. Meat slicers must be cleaned after each use or every 4 hours.
      • Correction date: Today
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Handsink in bar area is missing handsoap.
      • Corrective Action(s): -stock hand sink with liquid soap. Ensure all handsinks are fully equiped with hot/cold water soap, and paper towels.
      • Correction date: Today
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: mice droppings noted in the following areas:
      • -underneath wire racks in back storage area
      • -underneath 2-compartment sink
      • -underneath stainless steel prep tables across 3-door cooler.
      • Corrective Action(s): -clean up droppings & sanitize area with sanitizer solution (e.g. bleach). Increase level of sanitation. Do not store any foods on the ground. Continue monitoring for further pest activity.
      • Correction date: Today
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Food debris noted throughout kitchen underneath countertops and tables.
      • Corrective Action(s): -regular cleaning of kitchen is needed. Increase level of sanitation.
      • Correction date: Today
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -3-door cooler air temperature @ 5 deg. C - 9 deg. C.
      • Corrective Action(s): -repair/replace cooler. Do not store any potentially hazardous foods inside the cooler until temperature is 4 deg. C or less. Temperature of all coolers must be monitored/recorded daily.
      • Correction date: Today
      • Violation Score: