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Boiling Point

5276 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Boiling Point has been inspected 33 times by Fraser Health Authority since August 2, 2017. The most recent inspection, on September 28, 2026, recorded 1 infraction.

10 of 33 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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

What these findings mean

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

  • Food temperature controlHigher risk

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

    Recorded 11 times across 10 separate inspections, most recently on September 28, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

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

    Recorded 9 times across 9 separate inspections, most recently on May 21, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

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

    Recorded 8 times across 7 separate inspections, most recently on October 1, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

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

    Recorded 4 times across 4 separate inspections, most recently on December 31, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

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

33 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of vegetables: lettuce and another leafy green vegetable, were stored in metal bins on ice but the ice was only in contact with the bottom of the container. The rest of the container was at 17 deg C.
      • Corrective Action(s): Staff moved containers of vegetables to the cooler
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowl of raw prawns/shrimp thawing in the handwash sink beside the stove.
      • Corrective Action(s): Do not thaw food here. The handwash sink must be open and free at all times. Staff moved bowl of prawns to cooler.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -All on the lower shelf of the table across from the stove
      • -On floors along the walls and in the back dry storage area and by the boiler
      • Corrective Action(s): 1) Remove all droppings
      • 2) Clean and sanitize areas thoroughly
      • Pest control visits may need to be increased if this does not improve.
      • Correct by: immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, dirt, and rodent droppings (per code 304) observed in kitchen and back dry storage area.
      • Red bins (inside the bins) also are dirty and should be cleaned regularly even if they are only being used for dirty dishes.
      • Corrective Action(s): Thorough cleaning is required in kitchen and all hard to reach areas.
      • Correct by: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing station in the front area has not hot running water; staff have been using the 2 compartment sink beside it to wash their hands.
      • Corrective Action(s): Repair handwash station to have hot running water all times. The 2 compartment sink beside it is for rinsing/dumping your pitchers and other drink items. The handwashing station must be fully functional and available at all times
      • Correct by: Today
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. 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
  6. Follow-Up Inspection

    0 infractions

  7. 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
  8. 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
  9. Follow-Up Inspection

    0 infractions

  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. Follow-Up Inspection

    0 infractions

  17. 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
  18. 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
  19. 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
  20. 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
  21. Follow-Up Inspection

    0 infractions

  22. 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
  23. Follow-Up Inspection

    0 infractions

  24. 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
  25. 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
  26. 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
  27. 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
  28. Follow-Up Inspection

    0 infractions

  29. 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
  30. Follow-Up Inspection

    0 infractions

  31. 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
  32. Follow-Up Inspection

    0 infractions

  33. 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

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