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Boiling Point

5276 Kingsway, Burnaby · Restaurant

30 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 large containers of base broth in the Walk-in Cooler -temperatures internal at 65 deg C, 63 deg C, 61 deg C
      • NOTE: this critical infraction was stated in the last routine inspection on April 3, 2025
      • Correction Order issued -next enforceable action is ticketing and/or closure
      • Corrective Action(s): Do not place hot foods in the fridges!
      • Improper cooling -you must be cooling potentially hazardous foods FAST:
      • Step 1:
      • 60 deg C to 20 deg C within 2 hours using ice baths/ice wands
      • Step 2:
      • 20 deg C to 4 deg C within 4 hours placing the containers into the fridge
      • Operator placed the 3 containers in ice baths
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizing washer final rinse residual undetected ~0ppm as per test strips
      • NOTE: as per daily log sheets there have been no monitoring for the last four days
      • Observed the active chlorine sanitizer vat was empty
      • NOTE: the washer was also cited for improperly working back on June 25, 2024 inspection -Correction Order issued
      • Corrective Action(s): Minimum chlorine sanitizer residual is >50ppm as per test strips
      • Repair washer
      • Operator changed the vat and retested at >100ppm
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher has no chlorine sanitizer residual detected
      • Corrective Action(s): Repair washer
      • Violation Score: 9
  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): 3 large containers of base broth being cooled on the back shelves in the back -temperatures internal at 63 deg C, 64 deg C, 65 deg C
      • When asked the operator indicates the broth will be moved to the Walk-in cooler in about an hour
      • Corrective Action(s): Improper cooling -you must be cooling potentially hazardous foods FAST:
      • Step 1:
      • 60 deg C to 20 deg C within 2 hours using ice baths/ice wands
      • Step 2:
      • 20 deg C to 4 deg C within 4 hours placing the containers into the fridge
      • Operator placed the 3 containers in ice baths and will be obtaining ice wands to facilitate the process
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Empty pitchers are being stored under the handsink used for the ice machine
      • Corrective Action(s): Do not store dishware under sinks they may be subject to contamination from splashes
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Operator is overstuffing the 2-door stainless fridge next to the cooking line handsink -some of the shelves are packed to the limit with "pot dish" this organizing may impede cool air circulation
      • Corrective Action(s): Reduce the amount of "pot dish" -there should be about 2 inches between foods and the walls of the fridge
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink at cooking line blocked off with a large bucket of ice
      • Corrective Action(s): Keep handsinks clear of obstruction otherwise no one will use it.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): An open can of soy sauce stored at the cooking line
      • A large vat of food (liquid fructose) stored on the floor next to the cleaning chemicals next to ice machine
      • Corrective Action(s): Once a tin can is opened empty out the contents and discard -any leftovers transfer to a washable container
      • Do not store foods next to (or below) cleaning chemicals
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray sanitizer at waitress area not labelled
      • Corrective Action(s): Label all your cleaning chemicals to better prevent misuse
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable chlorine sanitizer at dishwasher ~0ppm as per test strips
      • NOTE: the chlorine sanitizer vat was almost empty -operator replaced with a new one and retested at >50ppm
      • Corrective Action(s): Do not wait until the sanitizer vat goes empty -replace when low and top up the new one instead
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1 rodent was caught in the Terminix Pest Control report from yesterday along with the rodent droppings observed onsite
      • Corrective Action(s): Continue pest control measures.
      • Keep ALL lightly packaged foods (ie. soft plastic, paper, nylon packagin) in the dry storage room in the rodent proof containers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some mouse droppings observed in hard to reach areas -around the boiler in the back, under the black basket on the floor used to prop up foods, in the corner area under the table for employee area
      • Corrective Action(s): Operator must be doing a better job of cleaning and disinfecting areas where rodent droppings are observed using the flashlight each morning
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher -no chlorine sanitizer residual detected ~0ppm as per test strips
      • Corrective Action(s): Repair washer minimum sanitizer residual >50ppm chlorine
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink next to Walk-in cooler had garbage in the sink
      • Corrective Action(s): Keep the handsinks clear for handwashing only
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See Code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings and 2 dead mice in the snap traps observed around the back water heater
      • Dust accumulation on ceiling panels above the cooking line
      • Corrective Action(s): Personelle must be checking EACH MORNING with a high powered flashlight for mouse droppings and pest activity -
      • Discard the dead mice, clean and disinfect the area with droppings
      • Clean and disinfect dust laiden ceiling panels
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:front bar handsink blocked off with dishware
      • Corrective Action(s): Handsinks must be clear for use at all times for handwashing ONLY
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Limited quantities of sauces kept on ice but are exceeding 2 hours
      • NOTE: foods on ice are NOT a substitute for refrigeration and therefore must be treated as foods at room temperatures
      • -Eggs and cream also observed on ice and worker indicates has been there >2 hours
      • -Prawns observed in a container next to the handsink at 9 deg C -worker indicates she forgot to put back the prawns in the fridge about 10 minutes ago
      • -Preparation cooler foods are exceeding the fill-lines at insert level
      • Corrective Action(s): -Discarded the sauces, eggs and cream
      • Operator to reduce volumes of the sauces so they are used up within 2 hours -operator to place 2 hour timer on the ice trays as reminders
      • Food Safety Plan to be adjusted and submitted for these sauces for plan update
      • -prawns placed back in the fridge
      • -Do not exceed the fill-lines of insert level preparation cooler -2nd indented line in the inserts is not to be exceeded
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 trays of meats outside of Walk-in cooler defrosting at room temperature -surface temperature at 2 deg C
      • Corrective Action(s): Improper thawing.
      • Do not thaw foods at room temperature
      • Thaw foods safely:
      • -overnight in the frige
      • -under cool running water with foods in original plastic packaging
      • -as part of the cooking process
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some droppings observed around the back boiler heater again (cited also in the last routine inspection). a dead mouse observed in a snap trap.
      • Did not observe foods altered/contaminated
      • Terminix Pest Control comes in bi-weekly -last work report indicates two mice caught.
      • Corrective Action(s): Clean and disinfect immediately (use a flashlight for darkened areas like around the boiler heater)
      • Keep all soft packaged foods (ie. paper/soft plastic/nylon packaging such as the rice bags) in the dry storage area in rodent proof containers with lids on tight
      • Continue your pest control services on a permanent basis
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer sprays for servers not labelled
      • Corrective Action(s): Label all cleaning chemicals
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: - Containers of sliced pork belly and sliced beef observed to be thawing at room temperature. Surface temperature of product was 4-6C.
      • Corrective Action(s): - Thaw food in food safe manner such as in cooler or under cold running water. Product temperature must be maintained below 4C. Follow food safety procedures.
      • - Food products were transferred to walk in cooler by Shift Leader at time of the inspection.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings noted under dry storage shelving near hot water tank area.
      • Corrective Action(s): - Clean up all droppings and sanitize area. Monitor area for any further rodent activity and clean up any additional droppings promptly if present.
      • - Maintain a high level of sanitation.
      • - Continue to maintain regular pest control service. Follow all recommendations of Pest Control Technician. Reports reviewed at time of inspection have sanitation recommendations outlined - ensure all are completed.
      • To be corrected: 24-Feb-2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease accumulation on floor/wall noted at end of cook line (opposite side from handsink)
      • - Rice noted to have spilled on floor in dry storage area
      • - Debris noted on floor under pipe to grease trap in front service area
      • Corrective Action(s): - Clean areas noted above to remove grease/debris. Ensure these areas are maintained in a sanitary condition free from accumulation of grease/debris.
      • To be corrected by: 29-Feb-2023
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Hot water tap/faucet at front handsink is leaking
      • Corrective Action(s): - Repair hot water tap so that it is in good working order. To be corrected by: 19-Jul-2022
      • Note: Manager reported he has called plumber for the repair and it will be complete this week. Notify EHO once complete.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - 2 door reach in cooler (cooler #6) and line cooler (cooler #5) were lacking thermometers.
      • Note: Infrared thermometer is used for checking cooler temperatures.
      • Corrective Action(s): - Supply thermometers to coolers units above. To be corrected by: 19-Jul-2022
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils: Ladels and spatulas for rice cooker and hot held foods are only being changed/dishwashed at the ends of the shifts as per operator
      • Corrective Action(s): In-use utensils must be changed/dishwashed at least every 4 hours.
      • Also maintain these utensils in ice water
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station outside Walk-in cooler has been removed.
      • Corrective Action(s): Place back the handwashing sink immediately
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator has removed a handwash sink outside of the Walk-in cooler food preparation area without approval
      • Corrective Action(s): Operator is to place back the handwash sink (sink must be adequately sized for handwashing ONLY) -operator to submit the compartment size of the handwash sink
      • NOTE: in order to fit both the handwash sink and a utility sink in this area the double utility sinks will be removed. A splashguard will be needed inbetween the handsink and utility sink.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ladels for bulk food buried in the sugar
      • Corrective Action(s): Keep the ladel handle outside hanging on the lip of th container
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Hot water tank area has cob webs.
      • -Floor area under cooking line is grease laiden
      • Corrective Action(s): -Clean and disinfect
      • -Floor area under cooking line must be cleaned, degreased and mopped at least nightly
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Lettuce head stored directly on fridge shelf in Walk-in cooler
      • Corrective Action(s): These shelves are not regularly cleaned and sanitized. Discarded the lettuce head. Store your foods in washable containers or original packaging to protect from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: All 4 of the kitchen fridge cavities have mold growth/dirty:
      • -Walk-in cooler condenser grill
      • -3-door upright fridge has mold growth on inside walls and condenser grill
      • -2-door upright fridge has mold growth on condenser grill
      • -preparation cooler has mold growth on inside walls at insert level and condenser grill
      • Corrective Action(s): Clean and sanitize these areas
      • This amount of mold growth occurs over many weeks accumulation and should be part of your Sanitation Plan for monthly cleaning schedule -operator to re-submit the Weekly and Monthly cleaning schedule. You may use the template on the Fraser Health website on Appendix 3: https://www.fraserhealth.ca/-/media/Project/FraserHealth/FraserHealth/Health-Topics/Food-Safety/Food-Service-Establishment-Application-Package--August-2019_Final.pdf
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Rice cooker platform on wheels is raw wood and not a cleanable material
      • Corrective Action(s): Cover the platform with hard plastic liner or replace the platform
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A tray of raw eggs and cream stored at room temperatre (20deg C)
      • Worker indicates it has been there for 2 hours
      • Corrective Action(s): Discard the eggs and cream
      • Do not store perishable foods at room temperature more then 2 hours
      • Use your preparation cooler for assembly of foods
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef stored above ready-to-eat foods in the Walk-in cooler
      • Corrective Action(s): Store raw proteins on the lowest shelves
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back handwash sink next to Walk-in cooler -the compartment is no longer affixed to the wall and the seal has come undone
      • Corrective Action(s): Re-seal/affix the sink to the wall to prevent water leaking back there
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer spray bottle not labelled
      • Corrective Action(s): All chemicals must be labelled properly to better prevent misuse
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Lone dishwasher worker only removes dirty dishware gloves then handles clean dishware with disposable gloves underneath.
      • Corrective Action(s): Lone dishwasher workers MUST:
      • 1.remove dirty dishware glove then wash hands then handle clean dishware
      • Recommend two dishware personelle on dirty side and clean side to facilitate this duty
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice scooper left on top of ice in machine
      • 2. Employee drink cup observed in cooking food preparation area
      • Corrective Action(s): 1. Do not leave scooper in the ice as employee hands will contact the ice. Leave the scooper in a washable container or hanging outside of machine
      • 2. No eating/drinking allowed in food preparation areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some minor food debris observed under stove/cooking line.
      • Mop room corner has accumulation of filth
      • Corrective Action(s): Clean and disinfect nightly
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine cavity and lip below the cover has mold growth
      • Corrective Action(s): Empty out the machine -clean and disinfect
      • Do so more frequently/thoroughly to prevent the build-up of mold/debris
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blenders are only fully Manually Washed at the ends of the night with water rinsing inbetween the making of drinks
      • Corrective Action(s): At minimum the blenders must be cleaned at your dishwasher every 4 hours -do not manually wash unless your dishwasher is being repaired
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two extra large cooking pots do not fit the dishwasher compartment sinks.
      • The dishwasher compartment sinks must be sized large enough to accommodate the largest piece of cooking equipment
      • Corrective Action(s): Remove the two extra large cooking pots from the restaurant -use the smaller sized cooking pots instead
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Filthy wiping towels are left on counters/shelves in the kitchen
      • Corrective Action(s): Leave the rinsed wiping towels in the sanitizer buckets >100ppm chlorine residual
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen designated handsink has no paper towels in dispenser
      • Corrective Action(s): Restock the dispenser -ensure all designated handsinks are monitored daily for adequate supply
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Again observed the ladel for rice wrapped in disposable plastic wrap. This infraction has been cited in the last two spot-check routine inspections:
      • -June 19, 2018: report #ECAO-AZVUGW
      • -November 7, 2018: report #ECAO-B6B29Q -Correction Order was issued
      • -Disposable bowls used for bulk foods in the back storage
      • Corrective Action(s): -Ticket #AH29459189 issued
      • Further citations will require increased enforcement such as Closure and Compliance Meeting
      • -Do not use disposable wrap/containers for the utensils and scoopers for bulk foods -they will deteriorate and contaminate the foods
      • NOTE: operator has posted a sign next to the rice cooker not to wrap utensils with wrap
      • Violation Score: 9
  22. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-compartment sink and handsink for the bar area: the caulking has come undone and is the sinks are no longer sealed against the wall to prevent water entering
      • Corrective Action(s): Re-caulk and seal the sinks to the walls
      • NOTE: the 3-compartment sink to wall caulking will need to be replaced soon as well due to deterioration
      • Violation Score: 3
  23. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): New Observation: back handsink next to Walk-in cooler covered up with a tray of vegetables
      • Corrective Action(s): Do not block off designated handsinks -use your utilitys sinks for those other purposes
      • Violation Score: 5
  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler showing air temperatures at 11-15 deg C
      • Internal temperatures of pre-mixed dish 9.5 deg C, soup 18 deg C
      • Morning temperature logs shows 4 deg C
      • Corrective Action(s): Discarded 3 jugs of milk, 5 buckets of soup, 3 jugs of cream, 3 jugs of sour cream
      • Relocated the premixed dishes to the other fridges
      • Operator called serviceman who will be coming later today for immediate repair
      • Do not store foods in the fridge unless they can be maintained 4 or below deg C
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the kitchen -wet wiping towels left on counters
      • Corrective Action(s): Make your bleach sanitizer first thing in the morning maintained >100ppm chlorine residual -maintain the towels in the bleach solution when not actively used
      • Sanitize ALL food contact surfaces in the kitchen
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bug zapper pest control device observed next to 2-compartment utility sink in the back kitchen
      • Corrective Action(s): Do not use bug zappers in food areas the exploding insect parts will contaminate the foods
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Again observed plastic food wrap on a ladel used for rice -this was cited in the last routine inspection as well
      • Corrective Action(s): Correction Order issued -final warning until you are ticketed
      • Do not cover utensils in food wrap -the wrap will contaminate the food
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held spicy tofu internal temperature of 36 deg C -operator indicates it has been there >2 hours
      • Corrective Action(s): Discard spicy tofu
      • Maintain all hot held foods >60 deg C checked daily
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher has detectable chlorine sanitizer ~0ppm
      • Corrective Action(s): Must be minimum >50ppm chlorine residual
      • Once the dishwasher is repaired today you are to wash ALL dishware and utensils even if they are clean to ensure they have been properly sanitized
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dented can of quail eggs in 2-door fridge
      • Corrective Action(s): Do not use damaged cans of food.
      • Discard/return to supplier
      • Ensure you are inspecting all incoming foods for damages and irregularities
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Plastic wrap covering rice ladel to ease removal of rice
      • Corrective Action(s): Do not cover utensils with disposable wrap.
      • Recommend placing ladels in ice water to prevent rice from sticking
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature sanitizing dishwasher ~0ppm chlorine residual
      • Daily logs not being maintained for dishwasher
      • Corrective Action(s): Must be >50ppm chlorine residual.
      • Call serviceman
      • Operator called serviceman and should be arriving in 30 minutes
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature logs for hot held foods and dishwasher concentration logs not being maintained
      • Corrective Action(s): These should be maintained daily
      • Violation Score: 1
  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): Perishable condiments at dining tables not being thrown out after 4 hours at room temperature as per operator. Condiments are taken out then placed back in the fridge with no time tracking sheets available
      • All perishable condiments thrown out
      • Corrective Action(s): Do not exceed 4 hours at room temperature for any perishable foods for public consumption
      • Operator to submit Food Safety Plan for perishable condiments at dining tables immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -knives stored between appliances in back area -this area cannot be adequately cleaned and sanitized
      • -ladel for rice covered with food plastic wrap
      • Corrective Action(s): -Dishwash knives.
      • Store your knives on wall magnetic strips or wooden block holders
      • -remove plastic wrap and dishwash ladel immediately -do not plastic wrap utensils!
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping towels AGAIN left on counters when not being used
      • Corrective Action(s): Leave your reused wiping towels in the sanitizer at >100ppm bleach residual when not actively used. Do not dry the tables with towels -air dry only
      • Increased enforcement will be necessary if this cannot be maintained
      • Obtain more Chlorine Test Strips
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bubble tea pot stored directly under front handsink pipes
      • Corrective Action(s): Do not store foods under sinks
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Jars of Garlic Bean Paste and Garlic with Soy Sauce (made with raw garlic) condiments are being stored at room temperature at dining tables
      • Bags of Fermented Garlic Bean Paste stored at room temperature -labels specifically indicate: KEEP REFRIGERATED
      • Corrective Action(s): Discard these condiments and bags.
      • Like your Bean Curd Paste these condiments must be refrigerated between customer use then discarded at the end of the day
      • Ensure you are following the labelling storage instructions for all your foods
      • NOTE: for labelling KEEP REFRIGERATED is much different then REFRIGERATE AFTER OPENING
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping towels in kitchen are left on counters between uses
      • Corrective Action(s): Between uses keep your wiping rags in your sanitizer solution (wet towels left on counters are breeding grounds for bacteria)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Handwash sink is too far from meat slicer preparation area
      • -Designated handwash sink blocked off at time of inspection in waitress area with a large bucket full of towels
      • Corrective Action(s): -Place paper towel dispenser and pumped soap at single compartment sink next to dry storage -this will be a new designated handwash sink
      • -Designated handwash sinks are for that purpose only -do not block off these sinks (CORRECTED DURING INSPECTION)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dishwash racks have baked on grime (can be scratched off)
      • Corrective Action(s): Either deep clean your dishwash racks to remove the grime or replace them
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Walk-in cooler bar thermometer broken. 2-door upright in kitchen is missing a thermometer at food level
      • Corrective Action(s): Replace bar thermometers.
      • NOTE: all refrigeration units require an accurate thermometer to quickly assess temperatures. Ensure not to check temperatures for fridges with the built-in thermometers -thermometers at food level are more accurate
      • Violation Score: 1