Brookside Lodge

19550 Fraser Hwy, Surrey · Institutional Kitchen

18 inspections

Routine InspectionFeb 10, 2026
1 infraction
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): In-use sanitizer cloths observed to be outside of QUAT sanitizer solution. One staff informed that QUAT sanitizer solution is diluted with water and QUATs dispenser.
  - Corrective Action(s): Ensure all QUATs sanitizer cloths are in solution at all times. Do not dilute QUAT sanitizer coming out of the dispenser as it is already pre-diluted.
  - Violation Score: 3
Routine InspectionAug 25, 2025
0 infractions
Routine InspectionFeb 28, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Tube fixture inside the ice machine observed to have built-up of meldew.
  - Corrective Action(s): Clean and sanitize aformentioned item. Corrected by: Today.
  - Violation Score: 3
Routine InspectionAug 8, 2024
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Cardboard was noted being used as liner for shelves below the 2-compartment sink in most of the serveries.
  - Corrective Action(s): Director must remove all cardboard that are being used as liners.
  - All surfaces in the facility where food is being prepared/ stored must be smooth, imprevious to moisture and easily cleanable.
  - Date to be corrected by: Today
  - Violation Score: 1
Routine InspectionJan 26, 2024
0 infractions
Routine InspectionAug 14, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Inappropriate dispenser (bowls, instead of dispenser with handles) were noted in used and stored within bulk powder soup base containers.
  - Corrective Action(s): Remove the bowls and replace with a proper dispenser with a handle in each of the noted containers.
  - Date to be corrected by: Today
  - Violation Score: 3
Routine InspectionJan 6, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Debris/ buildup noted on the door (interior) of the ABI dish machine.
  - Corrective Action(s): Wash and sanitize the ABI dish machine and have that included in the Sanitation Schedule to ensure that it gets cleaned as required.
  - Date to be corrected by: Today
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. ABI dish machine: High temperature dish machine was able to reach 74.1C at the plate level during the rinse cycle, however at the rinse temperature gauge, the highest temperature it was able to attain during the rinse cycle was 75.0C (must show 82.0C) at the rinse temperature gauge).
  - 2. Ruby/ Emerald dish machine: Non-functioning during the inspection. As per Manager and staff, the dish machine was running properly and showed 180F at the rinse temperature gauge during the rinse cycle. However, during the inspection, the machine would only run the wash cycle and after a long time will not get to the rinse cycle.
  - Corrective Action(s): 1. Fix the rinse temperature gauge to allow staff to be able to determine that the high temperature dish machine is functioning properly, that it is able to sanitize all dishware properly during the rinse cycle. Alternatively, the facility has a water-proof thermometer with a max. and min. function (during the inspection, reviewed how to use this thermometer with the Director). Use this water-proof thermometer instead to check that the dish machine is able to reach at least 160F or 71C at the plate level during the rinse cycle. If the rinse temperature gauge is malfunctioning, then the staff will not be able to determine if the dishmachine is effective at removing all harmful bacteria off the dishwares.
  - 2. Director of Dietary Services placed a "Do Not Use" signage on the malfunctioning dish machine and has communicated to staff to use the one that is working in the upstairs servery until they can properly assess if they can get the machine to sanitize at the proper temperature with the water-proof thermometer or have the unit serviced before they can resume using the machine.
  - Date to be corrected by: January 13, 2023
  - Violation Score: 3
Routine InspectionJun 14, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 0 ppm QUAT detected in the sanitizer container in the ABI servery.
  - Corrective Action(s): **Issue corrected at the time of inspection** Operator discarded the existing sanitizer container and refilled it during the inspection. 200 ppm QUAT detected in the refilled sanitized container.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Main kitchen area: 1. Dried on food soil noted on the table mixer. 2. Dust noted on the ceiling in the walk-in cooler. 3. Grease buildup noted in the cabinet of the deep fryer.
  - Diamond and Pearl Garnet serveries: Dried on juice buildup on the underside of the juice dispensers.
  - Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition.
  - Date to be corrected by: June 21, 2022
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The temperature gauges on the high temperature dish machines in the Diamond and ABI serveries need repair. Both show less than 180F (82C) on the gauge when the temperatures at the plate level were able to reach 160F (71C).
  - Corrective Action(s): Fix the temperature gauges on the high temperature dish machines in the Diamond and ABI serveries to allow staff to know whether the machine is functioning properly before using.
  - Date to be corrected by: June 21, 2022
  - Violation Score: 3
Routine InspectionAug 23, 2021
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in one of the serveries (Pearl Garnet) was measured at 0ppm quats residual in the sanitizer bucket.
  - Corrective Action(s): Sanitizer solution from dispenser was measured at 200ppm quats. Ensure that the staff empty out the bucket at the end of service and fill fresh bucket before the start of next meal service. Sanitizer buckets (red) must be used for sanitizer solution only and should not be used for soap solution
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Few rodent droppings were observed in one corner in dry storage room.
  - Corrective Action(s): Remove the droppings, clean and sanitize the area. Monitor the area for any new activity.
  - Pest control measures are in place and facility is serviced by pest control company on regular basis
  - Violation Score: 3
Routine InspectionFeb 7, 2020
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored inside the stand-up cooler in the main kitchen measured with internal food product temperature of around 6.5C.
  - Corrective Action(s): Half jug of milk and opened bottled ranched sauce was discarded. Mashed potato and boiled eggs were moved to the walk-in cooler.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Stand-up cooler in the main kitchen measured with an ambient air temperature of 6.5C.
  - 2. The high temperature dishwasher in the Ruby/Emerald and Opal serveries were broken not being used.
  - Corrective Action(s): 1. Fix / service the stand-up cooler to ensure an ambient air temperature of 4C or less can be maintained. Correct by: Feb 14, 2020.
  - 2. Fix / service the dishwasher to ensure the final rinse temperature at plate level is at 71C or above. Use other dishwasher in the facility in the meantime. Correct by: March 7, 2020.
  - Violation Score: 9
Follow-Up InspectionSep 18, 2019
0 infractions
Follow-Up InspectionSep 16, 2019
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - QUAT sanitizer dispenser in Ruby/Emerald servery is not working. After multiple attempts and changing the sanitizer bottle, the adequate level of sanitizer was not being dispensed. Operator placed dispenser out of order at the time of inspection and called technician for repairs.
  - Corrective Action(s):
  - Repair/service QUAT sanitizer dispenser in Ruby/Emerald servery. Ensure sanitizer is dispensing 200 ppm QUATs for adequate sanitation level.
  - In the meantime, QUAT sanitizer is available from another servery in the building and brought down to Ruby/Emerald servery.
  - Violation Score: 3
Routine InspectionSep 13, 2019
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation:
  - High temperature dishwasher has accumulation of caked-on debris and organic waste on top propellers and inside doors.
  - Corrective Action(s):
  - Clean and sanitize inside of dishwasher. Ensure inside of dishwasher is cleaned and sanitized at least every month. To be corrected today.
  - Violation Score: 5
Routine InspectionMar 7, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris build up observed underneath the cooking equipment in the main kitchen.
  - Corrective Action(s): Clean the aforementioned area and any hard to reach area. Follow your sanitation plan for daily, weekly and monthly cleaning schedule. Correct by: today.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: One preparation sink in the main kitchen near the cooking equipment was clogged and making it unusable.
  - Corrective Action(s): Unclog the preparation sink and ensure waste water can be drained freely. Correct by: March 14, 2019.
  - Violation Score: 3
Routine InspectionDec 6, 2018
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1. A bulk food scoop was stored inside one of the bulk food containers.
  - 2. Ice scoop was stored on top of a table nearby the ice machine.
  - Corrective Action(s): 1. Clean and sanitize this scoop. Store scoop outside of the bulk food container. Use a dedicated container made of a durable and easy to clean material to store all food and ice scoops. Date to be corrected by: Immediately
  - 2. Clean and sanitize the ice scoop. Store scoop in a durable and easy to clean container. Date to be corrected by: Immediately
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: A dusty fan was in use in the kitchen.
  - Corrective Action(s): Clean and sanitize the fan before using again. Ensure cleaning is done regularly to prevent accumulation of dust and debris. Date to be corrected by: Immediately
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Two holes observed on the wall in the dry storage room.
  - Corrective Action(s): Seal these holes to prevent potential pest entry into the dry storage room. Date to be corrected by: Immediately
  - Violation Score: 1
Follow-Up InspectionMar 22, 2018
0 infractions
Routine InspectionMar 20, 2018
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Inside of ice machine requires better cleaning.
  - Corrective Action(s): Ensure the edges of white plastic part/pipe are scrubbed/cleaned. Ensure all ice is emptied out before cleaning. [CORRECT BY: Wednesday, March 21]]
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Delivered boxes of raw meat on metal trays stored above cooked chickens. All to be cooked prior to be served. Raw meats moved to the bottom shelves at this time.
  - Corrective Action(s): Ensure all raw meats are stored below and away from ready to eat foods (i.e. veggies/cooked food) to avoid contamination.
  - Violation Score: 3
Routine InspectionOct 23, 2017
0 infractions