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Burnaby Neighbourhood House

100 - 4460 Beresford St, Burnaby · Restaurant

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooling of multiple batches of food product are not currently verified to be rapidly cooled to ensure food safetyl
      • Corrective Action(s): Food batches are to be monitored in terms of time and temperature to verify rapid cooling.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Cooling record template provided.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items bags / coats stored in kitchen among food equipment.
      • Corrective Action(s): Ensure personal items are stored at entrance with jacket hooks.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables stored in covered container stored in upright cooler, internal temperature 39 C.
      • Corrective Action(s): Staff removed hot food from the cooler to place food in a water bath.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags in use without sanitizer reservoirs prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Previously used take-out containers on-site.
      • Corrective Action(s): Take-out containers are single use and must be discarded after use.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Left over soup 30 C in 2 door upright cooler
      • Left over rice 30 C in 2 door upright cooler
      • Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Food items repackaged in shallow containers and moved to freezer unit during inspection.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 6 cartons of shell eggs retained past labelled best before dates.
      • Corrective Action(s): Product discarded.
      • Ensure food product shelf life is regularly monitored to identify and remove items that may no longer be safe to use.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread inventory on the floor.
      • Container of raw chicken stored next to fresh vegetables on bottom shelf of 2 door cooler.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food preparation conduction at soiled dishware drain board. Discontinue using this area for food handling, food is to be kept away from where soiled dishware are sorted and prerinsed.
      • Corrective Action(s): Sanitized dishware drain board lined with cloth towels, discontinue lining these surfaces with towels - sanitized dishware are to be placed on a sanitary surface to allow them to air dry before storage.
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): sanitizer spray bottle 0 ppm chlorine.
      • Corrective Action(s): Replace sanitizer solution, chlorine to be available at 100 ppm concentration. 1 tsp bleach per 1 liter water.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions