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Bona Fide BBQ

F3 - 4567 Lougheed Hwy, Burnaby · Restaurant

19 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):
      • Two large food bins of deep fried pork were being cooled at room temperature.
      • Corrective Action(s):
      • - Staff moved the deep fried pork into a walk-in cooler.
      • - Ensure a cooling curve is met: 60C to 20C within 2 hours, 20C to 4C within the next 4 hours.
      • - Proper cooling methods include:
      • 1. Place the foods in shallow pans (no deeper than 2") and place them into a cooler. Do not stack the pans during the cooling step,
      • 2. Place the food into a walk in cooler with wire shelving and good airflow, OR
      • 3. Place the container with foods under ice water bath.
      • - Do NOT cool large bulk of foods at room temperature as it will not meet the proper cooling curve.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed a bbq pork hung on a hook at room temperature beside the bbq oven. The internal temperature of the pork measured at 41.3C.
      • Corrective Action(s):
      • - Bbq pork was discarded by the operator at the time of inspection.
      • - Do not store any potentially hazardous foods at room temperature.
      • - Ensure a timer is in use, if they plan to keep the foods for just 10 minutes at room temperature before putting them into the bbq oven for 2nd time of cooking. Otherwise, bbq pork must be stored in a cooler at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer in 2x buckets and a spray bottle was measure at higher than 200 ppm chlorine. The solution bleached out the chlorine test strips.
      • Corrective Action(s):
      • - Staff replenished with 200 ppm chlorine during the inspection.
      • - Ensure the correct mixing ratio of chlorine solution is used: 1/3 capful of bleach to 1 L of water.
      • - Ensure chlorine test strips are used to monitor the concentration of the chlorine solution.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings that appears to be the same one from the last routine inspection were observed in the storage room underneath all shelving racks and a chest freezer.
      • Corrective Action(s):
      • - Remove rodent droppings and disinfect the affected areas with bleach.
      • - Deep cleaning is required in the area.
      • ***Date to be corrected by: Tuesday, January 27th***
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Staff noted dishes get rinsed after submerging them into bleach surface sanitizer.
      • 2. Surface sanitizer in a bucket measured at higher than 200 ppm chlorine.
      • Corrective Action(s):
      • 1. Educated the staff on the proper manual dishwashing procedure using a 3-compartment sink:
      • a) Wash dishes with warm, soapy water
      • b) Rinse with clean water
      • c) Sanitize cleaned dishes by fully submerging them in a 100 ppm chlorine solution for 30 seconds.
      • - Do not rinse after sanitizing, as rinsing eliminates the sanitizing solution essential for effective pathogen control.
      • 2. Staff replenished the surface sanitizer and verified to be at 100 ppm chlorine.
      • - Monitor the concentration of the sanitizer by using chlorine test strips.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Rodent droppings observed in the storage room:
      • > underneath the shelving units
      • > underneath and on the right side of the chest freezer
      • Corrective Action(s):
      • - Remove all rodent droppings and disinfect the affected areas with bleach.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: The hot holding case had an ambient temperature of 50 C during the inspection. It was propped open at one side with cardboard and was observed to be adjusted at the start of the inspection. Food was probed at > 60 C.
      • Corrective Action(s): Keep the door of the hot holding case fully closed at all times and keep it adjusted to the hottest setting.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of chicken (probed at 18 C) was stored in the back hallway. It was cooked at least 3 hours earlier.
      • Corrective Action(s): 1) Do not store food in the back hallway.
      • 2) Proper cooling is required. Food must be cooled from 60 C to 20 C in two hours or less and from 20 C to 4 C in four hours or less.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One staff member was wearing gloves and rinsing their hands. This is not proper handwashing. Ensure that gloves are removed, hands are properly washed with soap and water and new gloves are used afterwards.
      • Corrective Action(s): Corrected during the inspection. Ensure that all staff are trained in proper hand washing.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chopped vegetables in plastic containers were observed in the back hallway.
      • Corrective Action(s): Do not store anything in the back hallway. This is not part of the kitchen.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed underneath the cooking equipment.
      • Corrective Action(s): Clean by Friday, November 8th.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat and eggs in the walk in cooler were stored at 7-9 C and were moved to another cooler during the inspection.
      • Corrective Action(s): Corrected.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) One of the two heating elements in the BBQ hot holding case has broken and the maximum ambient temperature measured was 47 C (the minimum temperature should be 60 C). Several foods in the hot holding case were probed and they were around 60 C.
      • 2) The walk in cooler had a minimum ambient temperature of 8.5 C after leaving the thermometer inside the cooler for 15 minutes.
      • Corrective Action(s): 1) Fix within one week.
      • 2) Fix today.
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install a thermometer in the walk in cooler.
      • Corrective Action(s): 1 week.
      • Violation Score:
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Prepared food in the hot holding unit was measured with a probe thermometer at 50-55 C. It must always be > 60 C.
      • 2) The BBQ warmer was measured at 50 C. Ensure that it is adjusted so that it is always > 60 C.
      • Corrective Action(s): 1) Corrected during the inspection.
      • 2) Corrected during the inspection.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Ensure that pest proof containers are available for all foods kept in the storage room.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pest proof containers with lids is required for foods held in the dry storage area.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ meat was stored in the bottom of the hot holding case with an internal temperature of 35 to 40 C. The hot holding case was not turned up to the maximum and had an ambient temperature of 35 C.
      • Corrective Action(s): Approximately 6 pieces of BBQ meat discarded and the unit was turned up. Ensure that the BBQ unit is turned up so that it can maintain a temperature of 60 C or higher. Also, ensure that food is stored directly in the steam table.
      • Violation Score: 15
  12. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One 20 kg bag of rice and one 20 kg bag of flour kept in the storage room had rodent chew marks visible on the food packaging.
      • Corrective Action(s): Both were discarded.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw BBQ meats were hanging in the kitchen cooler with vegetables and cooked meat inside. This can lead to contamination of these foods.
      • Corrective Action(s): Store BBQ meats in a container if they are going to be kept in this refrigerator.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found in the storage room around the bags of rice. Chew marks also found on food items in the storage room.
      • Corrective Action(s): Provide an invoice from a professional pest control company.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pest proof containers with a tight, fitted lid is needed for all foods kept in the dry storage room.
      • Corrective Action(s): April 20, 2023.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cardboard stored on the floor in the kitchen.
      • Corrective Action(s): Discontinue this practice.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A thermometer is needed in the hot holding case in the front.
      • Corrective Action(s): Correct by April 20th and monitor temperatures in the case to ensure that they are greater than 60 degrees Celsius.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken cooling in ice machine.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): DO NOT cool in ice machine. This is not an effective method of cooling.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in three compartment sink or in spray bottles at time of arrival of EHO.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Facility does not have a dishwasher. Third compartment sink is to be filled with sanitizer solution and spray bottles are to be filled with sanitizer solution available for staff to use in kitchen area.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Coffee mug found on food contact surface upon arrival of EHO
      • - Food stored in hallway upon arrival of EHO
      • - Cooked Chicken found to be stored cooling INSIDE of ice machine
      • .
      • ALL ITEMS CORRECTED DURING INSPECTION
      • - Ice discarded at time of inspection
      • .
      • Corrective Action(s): Do not store personal items on food preparation surfaces
      • Do not use common hallway to store food items
      • The ice machine is NEVER a cooling area. Cooked items are to be stored inside coolers or freezers for cooling.
      • .
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO chicken in prep sink found to be thawing at temperatures of 14 degrees Celsius.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Proper thawing methods not used at time of inspection. Staff corrected. Staff are aware how to properly thaw. Ensure proper thawing techniques are used.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning required in kitchen. Food debris found on floor and surfaces throughout. Grease on all common touch items such as handles throughout.
      • Rodent droppings found in dry storage. Items stored on floor.
      • .
      • Corrective Action(s): Clean and sanitize areas.
      • Nothing is to be stored on the floor in the dry storage area. Clean and sanitize floor.
      • .
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles not labelled in kitchen area.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Ensure at least one person is present at all times with FOODSAFE level one training or equivalent.
      • .
      • Corrective Action(s):
      • Violation Score: 1
  14. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked duck observed to be stored at temperatures of 21 degrees Celsius outside of cooler units.
      • Cooked pork observed to be stored at temperatures of 28 degrees Celsius outside of cooler units.
      • CORRECTED DURING INSPECTION - Items relocated to cooler units.
      • .
      • Corrective Action(s): Cooked pork and cooked duck are potentially hazardous food items and are not to be stored outside of cooler or hot holding units for storage.
      • This has been discussed before.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Cooked barbecue pork observed to be hanging on racks outside of oven at temperatures of 55 degrees Celsius.
      • CORRECTED DURING INSPECTION- Items relocated to oven.
      • .
      • Corrective Action(s): The cooked meat is to be removed from oven and added directly to hot holding unit. Cooked food items are not to be stored at room temperature on racks in kitchen.
      • DO NOT continue this practice.
      • .
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): EHO observed staff to keep hot holding unit door propped open with wet paper towel. EHO was observing from customer area. Staff left door open for longer time than during active food preparation and was not back and forth inside unit. Hot holding unit was deliberately being left open.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): This has been discussed prior to this inspection. Leaving door open will reduce temperatures of potentially hazardous food items being hot held at temperatures of 60 degrees Celsius.
      • DO NOT CONTINUE THIS PRACTICE.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage area in back of mall.
      • Fruit flies observed in food production area.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Mops observed to be wet and covered in fruit flies in mop sink.
      • Dry storage has open bags of flour.
      • .
      • Corrective Action(s): Ensure mops are aired out and dried between uses. Hang mops.
      • Ensure all opened bags of dry goods are placed into dry goods containers. There should not be any opened bags of dry goods inside dry storage area.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning was overall very good at facility however due to the conduit/pipe that runs under the grill to the oven it is very difficult to clean this area. Staff explained they used to power wash however due to drainage issues can not longer continue this practice.
      • Rodent droppings observed in back storage area.
      • .
      • Corrective Action(s): Ensure this back area of grease is cleaned.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inform mall
      • .
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Multiple repeat violations:
      • - Hot holding display case door was observed to be propped open at time of inspection
      • - Hot holding display case was turned down low so that ambient air temperature was observed to be at 30-40 degrees Celsius
      • - Hot holding of barbecue meats was at temperatures less than required 60 degrees Celsius. Hanging barbecue ducks found at internal temperature of 33 degrees Celsius
      • - Door wedges for hot holding unit door were found at facility. Owner was instructed to remove these items at previous inspection. - Cooked meat was hidden on second shelf across from grill line. Not in hot holding unit.
      • - Barbecue meat was observed hanging at ambient temperatures in back area. Items had been removed from oven and not immediately added to hot holding unit
      • CORRECTED DURING INSPECTION.
      • - Hot holding display case door was closed at time of inspection at EHO instruction
      • - Hot holding display case was increased to high at time of inspection
      • - Hanging ducks reheated in oven at time of inspection
      • - Door wedges removed at time of inspection
      • - Cooked meat returned to cooler unit.
      • - Barbecue meat added to hot holding unit
      • .
      • Corrective Action(s): DO NOT prop open hot holding display case door. The door stops are to be discarded and not used. The Hot holding unit is to maintain internal temperatures of greater than or equal to 60 degrees Celsius at all times. DO NOT turn down hot holding unit. Add thermometer to unit and keep inside to monitor temperature. Do not leave potentially hazardous food items out at room temperature for indefinite periods of time. Once food items are removed from oven they are to IMMEDIATELY be added to hot holding unit.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO. Sanitizer buckets were placed inside all hand sinks and were observed to be at 0ppm.
      • Raw meats in dishwashing sink.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Sanitizer solution is to be made available to all staff at all times of the day. It is not to be stored in hand sinks.
      • Raw meats are to be processed in the processing sink. The three compartment sink is intended for dishwashing and must be set up with sanitizer solution.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sinks blocked with buckets of sanitizer solution.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Nothing should be inside hand sinks. Staff must be able to freely wash hands at all times.
      • .
      • Violation Score: 5
  19. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Cook was observed to drop carrot on floor and pick up an place into dish for customer.
      • CORRECTED DURING INSPECTION
      • Item discarded.
      • .
      • Corrective Action(s): DO NOT pick food off floor and serve to customers. the floor is dirty. Food items dropped on floor must be discarded.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) At time of arrival of EHO Barbecue duck removed from oven and placed on hooks at ambient air storage temperatures.
      • 2) Hot holding unit in front was not turned to maximum and as a result the bottom of the unit was at temperatures of 25-35 degrees Celsius.
      • 3) Door of hot holding unit propped open with door jam.
      • 4) Rice at front area is currently stored in cooler unit that does not have a power source and temperatures can not be maintained at 60 degrees Celsius.
      • CORRECTED DURING INSPECTION
      • Barbecue duck moved to hot holding unit (duck measured to be at 66 degrees Celsius therefore did not require reheating).
      • Hot holding unit temperature increased.
      • Door of hot holding unit closed at time of inspection.
      • Cooler unit removed from service area.
      • .
      • Corrective Action(s): DO NOT store cooked food items outside of approved hot holding units at ambient air temperatures for indefinite time periods.
      • DO NOT turn hot holding unit temperatures down below 60 degrees Celsius
      • DO NOT keep door to hot holding unit open with door jam. REMOVE door jam from premises.
      • DO NOT use items for hot holding that can not maintain temperatures of 60 degrees Celsius. Only hot holding units that can be plugged in are acceptable to keep foods hot at 60 degrees Celsius.
      • .
      • .
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice paddles must be stored in ice water and not in containers at room temperature.
      • .
      • Corrective Action(s): Store rice paddles on ice. Change frequently throughout the day.
      • .
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety plan requires revisions. Food Safety Plan has been submitted to FHA for review. FHA requires revisions to Food Safety plan. Specifically the portion that describes duck marinating at room temperature.
      • .
      • Corrective Action(s): Make necessary revisions to Food Safety plan. Marination of potentially hazardous food items are to occur in the cooler units.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing need to occur at facility. Facility surfaces are requiring significant cleaning considering facility has been open for less than 2 months.
      • .
      • Corrective Action(s): Deep cleaning required, but not limited to, the following locations:
      • 1) Floors must be cleaned each night
      • 2) Lower shelves must be cleaned each night and throughout the day as necessary with Sanitizer solution
      • 3) Exterior surfaces of buckets
      • 4) Staff personal items are not to be stored amongst take out containers or any item intended for customers. Make designated area for staff personal belongings that is not amongst food or equipment
      • 5) The dry storage area has multiple items stored on the floor. Obtain additional storage. All items must be up off floor minimum 15cm to allow for cleaning, prevent against contamination and monitor for pests.
      • 6) Hood canopy and surrounding stainless steel backsplash must be cleaned nightly. There is a large amount of grease accumulation in this area.
      • 7) Remove staff footwear from floor in front area. Staff need to remove personal items from facility as there is not enough storage at facility to accommodate for staff personal effects
      • *** More thorough end of night cleaning is required
      • .
      • Violation Score: 9