Skip to content
Loading map…

Burnaby Palace Restaurant

3110 Boundary Rd, Burnaby · Restaurant

34 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food left out for 1.5 hours at temperature of 23 degrees Celsius. No person monitoring temperatures only time. Ambient air temperatures were at 24 degrees Celsius.
      • CORRECTED DURING INSPECTION - items moved to cooler unit at direction of EHO.
      • .
      • Corrective Action(s): Ensure proper cooling occurs: 60 to 20 degrees Celsius at 2 hours and 20 to 4 degrees Celsius for 4 hours. No more than 6 hours total.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Time tracking not occurring at time of inspection. Date tracking has not occurred for March 17.
      • .
      • Corrective Action(s): Facility is permitted ambient air storage of food items due to updates to Food Safety plan which include time tracking (with timers) and writing down food that is kept out in binder.
      • If facility can not adhere to time tracking then facility will not be permitted to store food items at ambient air temperatures.
      • Discuss with staff.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout facility
      • Insulation observed to be pulled from wall in cupboards.
      • Pest Technician report for past two inspections indicates no rodents caught and sanitation acceptable. Sanitation today was unacceptable. Rodent droppings found on various counters, rolling racks, carts and shelves.
      • .
      • Corrective Action(s): Discuss with Pest Technician. Upstairs area requires servicing as well as kitchen area.
      • More traps are to be set throughout facility.
      • .
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris and grease found in back kitchen areas. Specifically grease under cook line is high.
      • Upstairs storage area is cluttered and full of areas that rodents could hide and nest.
      • .
      • Corrective Action(s): Ensure nightly cleaning. Food debris leads to pest infestations.
      • Clean upstairs storage area. Remove items not necessary for use. Clear clutter. Clean and sanitize areas. Ensure items are not stored on floor. All items must be stored up off floor minimum 15 cm.
      • .
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in following areas:
      • - On floor in corners
      • - In bar area on counters including next to cash areas, beverage preparation areas, plates and cutlery
      • - On rolling racks used for food cooling
      • - In dry storage areas
      • - Rolling carts at dish washing
      • - On lower shelves where food containers are stored
      • - On top of food containers
      • - In take out container cardboard (Item discarded at time of inspection as per EHO direction)
      • - Counters in food preparation areas
      • - Inside handle of rice storage
      • - Upstairs bar floor, shelves, and counters
      • - Upstairs storage area
      • .
      • Food and debris found in the following areas:
      • - Grease and food debris found under the cook line.
      • - Rolling racks have grime in racks
      • - Inside coolers and freezer
      • - Floor in hard to reach areas
      • - Shelves
      • - Mould observed in ice machine
      • Clutter in upstairs storage area and bar area.
      • .
      • Corrective Action(s): Clean and sanitize all above areas with 200ppm Chlorine or equivalent. All items are to be pulled out and off of shelves, counters, racks, etc and clean and sanitize, then clean and sanitize containers prior to placing back.
      • Ensure proper cleaning of dry storage, upstairs storage areas and bar area, entire kitchen. EHO will return once cleaning has occurred.
      • .
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Various utensils hanging in dishwashing area above hand sink. These items are directly in the spray zone of the hand sink and in one case touching the surface of the paper towel dispensing unit.
      • .
      • Knives stored in cracks of equipment. Rice scoop stored in crack of equipment
      • .
      • Ice scoop stored in dirty container.
      • .
      • Corrective Action(s): Relocate hanging utensils from hand sink area to more appropriate area. Utensils should be hung in an area that prevents contamination
      • .
      • Knives and rice paddles are not to be stored in between equipment. These items are to be stored in containers that can be easily cleanable. The area between equipment is not routinely cleaned and sanitized and has food debris accumulated.
      • .
      • Ice scoop container needs to be routinely cleaned and sanitized. Run item through dishwasher immediately..
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back coolers are not locked upon arrival of EHO making it possible for public to access food items.
      • Scoops found in various dry good containers
      • .
      • Corrective Action(s): These items have been discussed in previous inspections.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, Food splatter and grease has accumulated in areas throughout restaurant.
      • .
      • Corrective Action(s): Clean restaurant thoroughly including but not limited to the following areas:
      • - Under grill
      • - Cooler handles
      • - Lower portions of walls under counters where grease and spills have dripped but not been cleaned
      • - Fronts of containers storing vegetables and dry goods
      • - Ice machine seal
      • - Lower shelves
      • - Under broccoli storage
      • - Cooler and freezer seals
      • - Inside coolers and freezer
      • - Fan of walk in cooler unit
      • - Ceiling of walk in cooler unit
      • - Floors and shelves of walk in cooler and walk in freezer units
      • - Cutting boards - including legs of chopping block needs new paint
      • - Rolling racks
      • - Remove duct tape from lower shelves behind hand sink on middle island. Food has accumulated here and as drawers are taped down it is impossible to clean under these drawers.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler unit is missing interior handle. This is impacting cooler temperatures. Staff are leaving door open while working inside unit.
      • ,
      • Corrective Action(s): Interior cooler handle needs to be replaced.
      • Staff are to stop leaving walk in cooler door open.
      • .
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent dropping found in dish at dishwashing area. Stored as clean.
      • CORRECTED DURING INSPECTION - item run through dishwasher
      • .
      • Corrective Action(s): Ensure dishwashing area is routinely cleaned. Recommend covering infrequently used items on lower shelves.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back door stand up coolers are left unlocked.
      • Scoops are stored inside dry goods containers.
      • Squeeze bottles found in various areas that were labeled "not for drinking" with vinegar inside. Food had been transferred into containers that could not be confirmed if food grade and previously were storing item not for consumption.
      • CORRECTED DURING INSPECTION - items discarded.
      • .
      • Corrective Action(s): Coolers stored at back door are to remain locked to prevent tampering by customers.
      • Scoops are to be stored outside of food containers. Scoops are to be run through dishwasher after use.
      • Do not use non-food grade containers to store food items.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • - Shelf under cutting boards at back swing door has food debris accumulated
      • - All shelves of rolling racks have build up of debris
      • - Walk in cooler unit has food items stored on floor
      • - Walk in cooler unit has mould observed on walls and adjacent to fans
      • - Across from take out area the lower shelves require cleaning under plastic shelves (noodles and broccoli)
      • - Lower shelves of dishwashing area are worn and dirty
      • - Spill of sugar on floor of dry storage area.
      • .
      • Corrective Action(s): - Clean all shelves that are not routinely cleaned
      • - Rolling racks need to be power washed
      • - Walk in cooler units need to be better organized
      • - Replace plastic shelves in dishwashing area
      • - Ensure dry storage area is cleaned once spills occur. This is a pest attractant.
      • .
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO not all areas had chlorine sanitizer solution.
      • CORRECTED DURING INSPECTION - several staff made sanitizer solution once EHO had arrived.
      • REPEAT VIOLATION - ensure that staff are aware of need for sanitizer solution once facility is preparing food items for the day.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to the start of food preparation
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back coolers not locked upon arrival of EHO. Patrons have the ability to access these coolers as they are located in hallway area.
      • .
      • Corrective Action(s): Ensure back coolers remain locked. These coolers can be accessed by patrons as they are not in kitchen but in accessible hallway.
      • Discuss with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in dry storage room as spilled sugar and food debris has accumulated on floor.
      • .
      • Corrective Action(s): Ensure cleaning of this area.
      • .
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items including containers of deep fried meat and vegetables found stored at internal temperatures of between 9 and 14 degrees Celsius. Facility not using timers or records for today as part of updates made to food handling. Facility has proposed holding food items at ambient air temperatures for 2 hours and recording items as well as using timers for these items.
      • Last time facility recorded vegetables was June 8th and last time for recording of meat items was June 9.
      • CORRECTED DURING INSPECTION - timers were set.
      • .
      • Corrective Action(s): The condition of having food items stored at ambient air temperatures is to record and time track food items. These items are not to exceed storage of 2 hours at ambient air temperatures.
      • Failure to use time tracking and records will result in discarding of food items and requirement to store all items in cooler unit.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO not all areas had chlorine sanitizer solution.
      • CORRECTED DURING INSPECTION - several staff seen to be making sanitizer solution without direction of EHO once EHO had arrived.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to the start of food preparation.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to dishwashing area had soap dispensing unit blocked by hanging dishes
      • Hand sink next to stand up oven lacking soap.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure hand sinks are freely accessible and adequately supplied.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops observed to be stored in unsanitary condition in all dry goods bins.
      • Food items not stored in pest proof containers in dry storage area
      • Personal coffee found in lower shelf of cooler unit adjacent to food items without lids. Coffee and tea mugs found in food preparation areas throughout.
      • .
      • Corrective Action(s): Remove all scoops and wash and sanitize
      • Food items are to be stored in pest proof containers.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food items not contained in pest proof containers in dry storage area.
      • Items stored on floor of dry storage area limiting cleaning ability of staff
      • Food items including spilled rice and nuts found on floor of dry storage area.
      • .
      • Corrective Action(s): Clean and organize dry storage area. Ensure nothing is stored on floor, facility is routinely cleaned and all dry goods stored in pest proof containers.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning.
      • Rodent droppings found on sanitizer bucket
      • Rodent droppings found on lower shelf of tea area
      • Food splatter found throughout including on walls, floor, lower shelves. The floor in hard to reach areas has not been routinely cleaned. Much food debris found under equipment.
      • Food debris found in temperature display on lower two door undercounter cooler
      • Cooler handles require cleaning as much food debris has accumulated
      • .
      • Corrective Action(s): More thorough cleaning of facility is required. Remove all clutter and better organize.
      • .
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice found in walk in cooler unit at temperatures exceeding 4 degrees Celsius. Internal temperatures found to be at 11 degrees Celsius. According to Manager items cooked previous night
      • CORRECTED DURING INSPECTION - Items discarded
      • .
      • Corrective Action(s): Ensure staff are cooling properly. Food items to cool should not be left tightly packed in container. Container lid should be opened to allow for air steam to escape.
      • Cooling should be from 60 to 20 in 2 hours and 20 to 4 degrees Celsius in 4 hours.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cabbage found to be stored at room temperature without time tracking.
      • Facility claims to be time tracking of items with timers.
      • Facility was not to be using ambient temperatures and time tracking as during previous inspection the facility was closed due to severe rodent infestation.
      • CORRECTED DURING INSPECTION - Cabbage discarded.
      • .
      • Corrective Action(s): If facility wishes to store food outside of cold and hot storage during lunch rush, as discussed during previous inspection, the following items are to occur:
      • - Facility must have high standard of sanitation. Improved cleaning is to occur
      • - Records are to be maintained at facility.
      • - Timers are to be LABELLED so that the EHO can easily identify which timer is for what food items
      • - Food Safety plan is to be updated with: copy of intended record sheet, list of food items to be time tracked, what amount of time food is to be stored outside of cooler or hot holding unit,
      • - Outline what is to happen to food items after time period has lapsed (items discarded)
      • .
      • Guidelines for Using Time as a Public Health Control at Ambient Temperatures was provided to owner and Manager at time of inspection.
      • .
      • Until such time as the above items are completed the facility is NOT to store food items outside of coolers or hot holding units for lunch or dinner rush. No time tracking is to be used until facility has provided updated food safety plan for review and facility has cleaned kitchen to comply with the terms of the Guideline.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of soap at the following hand sinks:
      • - Grill
      • - Dishwashing area
      • - Upstairs banquet area
      • CORRECTED DURING INSPECTION - upon direction of EHO these items were refilled
      • .
      • Corrective Action(s): Soap is to be available at all hand sinks throughout the day. Staff must use hand sinks to wash hands throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives observed to be stored in cracks between equipment.
      • Rice stored in dirty dry storage container
      • Scoops stored directly inside dry storage containers.
      • Hallway cooler and freezer were not locked at time of inspection
      • Corrective Action(s): Knives are to be stored inside knife holders. Storing between equipment is not permitted as this area is not routinely cleaned.
      • Clean inside of rice container
      • Scoops are not to be stored inside dry storage
      • Hallway cooler and freezer units are not to be stored in public areas as public can freely access this equipment. Facility had added these items after facility had opened. These items are not to be left unlocked to prevent against entry from public.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at facility.
      • Rodent activity. Evidence of rodents at facility.
      • .
      • Corrective Action(s): Pest Control company was present during inspection and informed EHO no activity however EHO did observe rodent droppings in areas and showed Manager location of droppings.
      • Discuss findings with Pest Control Company.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has small gap along rubber door sweep.
      • .
      • Corrective Action(s): Ensure back door is tight fitting as this area leads to garbage
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is in poor sanitary condition. Pooling grease, food debris, grease, dirt, grime, etc.
      • .
      • Corrective Action(s): Cleaning is required in the following places as food debris has been observed:
      • - Remove rodent droppings from take out area. Clean and sanitize affected areas. Use 200ppm Chlorine
      • - Rolling racks (caked on food and grease)
      • - Under grill (food and debris on floor)
      • - Floor of stand up oven (large pool of grease)
      • - Lower and upper shelves have accumulation of grease
      • - Floors throughout
      • - Upper grills of exhaust
      • - Inside ice machine
      • .
      • Rodent droppings found.
      • - Remove rodent droppings from take out area. Clean and sanitize affected areas. Use 200ppm Chlorine
      • .
      • Better and more thorough cleaning is required. The facility is to improve cleaning of hard to reach areas, food preparation areas and conduct deeper cleaning
      • Violation Score: 15
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed:
      • - On dishes
      • - In containers storing cups/saucers/bowls etc.
      • - on shelves
      • - on food storage containers
      • - on rolling racks
      • - in amongst equipment
      • - inside drawers including drawer storing fortune cookies
      • - On butcher's block cutting stand
      • etc.
      • Corrective Action(s): All items are to be removed from shelves and sanitized.
      • Use dishwasher and 200ppm Chlorine sanitizer solution.
      • Discard any contaminated food item
      • .
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution.
      • No 200ppm Chlorine until EHO directed management to make solution.
      • Therefore no evidence that staff cleaned and sanitized counters or food preparation areas prior to starting food preparation. As facility has large rodent infestation any rodent activity from previous night could have contaminated food preparation surfaces.
      • .
      • Corrective Action(s): Ensure staff are cleaning and sanitizing all surfaces prior to food production. Sanitizer solution is to be made prior to the start of food production daily and changed and USED throughout the day.
      • FIRST WARNING.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Lack of soap at hand sink next to dishwashing unit.
      • .
      • Corrective Action(s): Check all hand sinks daily for liquid soap, paper towels and hot and cold water.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two cooler units in back common area that customers can access as in the hallway leading to washroom not locked.
      • .
      • Corrective Action(s): These cooler units are to remain locked while restaurant is in operation as this area is not part of food production area and is publically accessed.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Severe ongoing rodent infestation.
      • Pest records indicate large infestation due to number of rodents caught.
      • .
      • Corrective Action(s): Discuss infestation with Pest Technician and Follow recommendations advised by Pest Control Company Technician.
      • There are several items on last inspection report that are currently requiring corrections including cleaning and structural issues.
      • .
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pest Technician report indicates gap at back exterior door - EHO also observed this gap
      • Pest Technician report indicates burrowing hole at side of building exterior next to mailbox - holes still present
      • Grease and food debris in large accumulation under grill - this was also indicated by Pest Technician.
      • .
      • Corrective Action(s): Ensure any items observed by Pest Technician on report is corrected - these items contribute to pest infestation. Pest infestation will continue until such time as items are corrected.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on food contact surfaces and in equipment. Rodent droppings observed on floor.
      • Grease and food debris observed on floor under grill.
      • .
      • Corrective Action(s): Facility requires deep and thorough cleaning to eliminate rodent droppings.
      • Clean and sanitize all areas affected by rodent droppings
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 15
  13. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. While most foods are stored above ground, one oil jug and one sauce bucket are noted storing on ground.
      • 2. While most foods are now coverd in coolers, majority of food containers in 2-door sliding cooler is not covered.
      • 3. One open tin can of sesame oil observed on shlef. Staff transferred to a food grade container at time of visit.
      • 4. A container with dumplings is stored above cut lettuce in single door prep cooler (next to stand up freezer).
      • Corrective Action(s): 1. Ensure all products is stored at least 6 inches above ground.
      • 2. Ensure all food containers in all coolers is covered to protect from contamination.
      • 3. Ensure all food is transferred from open tin cans to food grade containers in the future.
      • 4. Do not double stack foods without a lid in between.
      • Correct all observation by today.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A pot of stew (over 60oC) and a tray of cooked rice (around 53oC) are observed at room temperature cooling, with cover or seran wrap on.
      • Corrective Action(s): Follow proper cooling procedures:
      • -->Cool from 60oC to 20oC in 2 hours - in shallow containers,stir often, do not cover so that hot air can come out; then,
      • -->Cool from 20oC to 4oC in 4 hours - in coolers, with covers.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser by veggie prep handsink has stacks of take out boxes in front of the dispenser, making it impossible to grab paper towel after handwashing.
      • Corrective Action(s): Ensure papar towel dispenser is not obstructed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Foods observed in open tin cans.
      • 2. Foods are not covered in coolers.
      • 3. Observed double stacking of foods without proper lid/cover.
      • 4. Food buckets observed storing on ground (ie. oil at cooking line, or buckets in walk-in cooler and walk-in freezer).
      • 5. Unused oil observed storing in staff washroom.
      • Corrective Action(s): 1. Once foods are open from original package, transfer foods to food grade containers.
      • 2/3. Ensure foods are covered in coolers and do not double stack containers without proper covering.
      • 4. All foods must be stored at least 6 inches above ground.
      • 5. Do not store any food products (used or unused) in any washrooms.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies are noted in facility - above mop sink, around dishwashing area, and near bbq oven.
      • Corrective Action(s): Ensure problem is being tackled with pest control company. Active cleaning, and keeping mop area clean are recommended.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Walk-in cooler is measured to be 8.9oC air temperature. Food internal temperatures are measured to be 7.9oC (beef stew), and mango pudding at 7.9oC. These foods have been in the cooler overnight (now 11am). No temperature log is available. Temperature gauge outside the cooler indicated a temperautre of around 8oC.
      • Operator has turned down the temperature at time of visit, and temperatuer at 11:45am is measured to be 3.9oC.
      • 2. Containers of food are noted at room temperature without time tracking. Food temperatures are measured to be 9.9oC (deep fried fish); and 9.4oC, 11.1oC and 11.8oC (deep fried pork).
      • Corrective Action(s): 1. Potentially hazardous foods must be maintained in coolers at 4oC or less at all times. All potentially hazradous foods in walk-in cooler discarded.
      • 2. This has been noted repeatedly. Potentially hardouds foods must be time tracked when out at room temperature. Foods discarded. Violation tickets will be issued if this is observed again.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers are not covered in coolers.
      • 2. Double stacking of containers without lid is noted by deep fryers.
      • 3. Products (ie. oil, food buckets) are stored on ground.
      • 4. Coolers at the back (single door cooler and 2-door stand up cooler) are not locked.
      • Corrective Action(s): Ensure foods are covered at all times to protect from contamination and do not stack containers without proper lids. All products should be stored at least 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Coolers by back door must be locked at all times to prevent food from contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted by dishwashing area. Pest control company comes twice a month.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor. While pest droppings appear to be less, active cleaning is still key. Follow recommendations made by pest control company.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in below noted areas.
      • Corrective Action(s): Clean:
      • -->floor under cooking line (under deep fryers, under woks, behind and around bbq oven).
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. Walk-in cooler is measured to be 6.0oC (air temperature). Thermometer in cooler indicated air temperature of 44oF (6.7oC) also. Foods have been untouched in cooler since closure two days ago,
      • 2. Undercounter 2-door cooler is measured to be 4.7oC (air temperature). Thermometer in cooler indicated air temperature of 40oF .Foods have been untouched in cooler since two days ago.
      • Both coolers were above 4oC during routine inspection two days ago.
      • Corrective Action(s): Potentially hazardous foods must be kept in functional cooler that is capable to maintain temperature of 4oC or less. Fix both coolers. Potentially hazardous foods in both coolers must be discarded.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Most mice droppings have been cleaned; however, some droppings are still noted upstairs on floor under shelving rack.
      • Corrective Action(s): Remove droppings and sanitize areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: While most of the cleaning is done, more cleaning is required in certain areas.
      • Corrective Action(s): Clean:
      • -->Wall next to BBQ oven
      • -->Floor under cooking line (no pooling of grease, but old dry grease caked onto floor)
      • -->Bottom compartment of deep fryers
      • -->Legs of stove burners
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter 2-door beverage cooler, walk-in cooler, and undercounter 2-door cooler in kitchen are over 4oC.
      • Corrective Action(s): Ensure coolers are fixed so that temperaure of 4oC is reached.
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food containers are noted on rack with no time tracking. Food temperatures are measured to be 35.9oC and 26oC.
      • Corrective Action(s): Cool foods properly:
      • 1. 60oC to 20oC in 2 hours - room temperature, time tracked, shallow containers, no lid
      • 2. 20oC to 4oC in 4 hours - in coolers
      • Please note foods CANNOT be used until the full cooling procedures are finished (a total of 6 hours).
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Partially deep fried products (ie. chicken, seafood, pork, etc) are observed at room temperature with no time tracking. Temperatures ranged from 18.9oC to 20.4oC.
      • Corrective Action(s): Potentially hazardous foods should be kept hot (over 60oC) or cold (less than 4oC). Do not store potentially hazardous foods at room temperature with no time tracking. 6 containers of foods discarded.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers (ie. sauces) are observed on floor in kitchen.
      • 2. Too much food items are observed in walk-in cooler.
      • 3. Coolers by back door are not locked.
      • Corrective Action(s): All foods must be stored at least 6 inches above ground. Re-organize walk-in cooler, and order less.
      • Coolers by back door must be locked to protect food from contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice dorppings are noted throughout facility (both kitchen and upstairs). Droppings are noted on shelves where clean dishes are stored, on floor in dishwashing area, by staff washroom, upstairs along ledge in hallway, upstairs by chest freezer, upstairs storage. A bag of poison also noted on upstairs storage room. Pest control company comes once a month.
      • Corrective Action(s): 1. DO NOT use posion in food facilities. Remove poison from facility.
      • 2. Remove all droppings.
      • 3. Increase pest control visit frequency.
      • 4. Follow pest control technician recommendations.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pest control company report noted issues such as crack in drywall, water issue in kitchen, cleaning required in kitchen, and excessive clutter.
      • Corrective Action(s): Recommendations made by pest control company must be diligently followed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor.
      • Corrective Action(s): The whole facility (upstairs and kitchen) require thorough cleaning. In particular, and to name several:
      • -->ventilation exhaust system (no sticker is noted on system for last cleaning)
      • -->deep fryers (bottom compartment)
      • -->floor under deep fryers (pool of grease noted)
      • -->table under cooking equipment (caked on grease noted)
      • -->gap between each cooking equipment
      • -->floor under whole cooking line
      • -->wall/area behind cooking equipment
      • -->counters, cabinets, etc
      • -->cooler door handles
      • -->behind all coolers
      • -->staff washroom
      • Violation Score: 15
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Only 1 of 4 sanitizer buckets was prepared for the entire kitchen at the time of inspection. One bucket contained 200ppm chlorine solution, 3 others were made at the time but measured >200ppm chlorine.
      • Correction: all sanitizer solutions should be remade during mid-day break and ready for evening shift. Use test strips on site to verify concentration each time.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 plastic tubs of green beans were stored on floor in dishpit area, 1 bag of onions stored on floor outside walk-in cooler
      • Correction: do not store food on the floor. They are not protected from contamination. All food products must be stored at least 15cm off the floor.
      • > All foods were relocated off the floor at time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 food items were improperly thawing in ambient temperature: 2 containers of frozen meat and 1 large bowl of frozen prawns.
      • Correction: all frozen foods must be properly thawed either under refrigeration at 4C or under cold running water.
      • > 2 containers of meat were immediately relocated to walk-in cooler.
      • > 1 bowl of prawns was immediately placed under cold running water.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor underneath cook line needs cleaning. Grease and food debris noted.
      • Corrective Action(s): Clean and sanitize underneath the cook line as per your sanitation plan.
      • Date to be corrected by: immediately.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced pork was submerged under water in prep sink, surface temperature was 10C. Staff explained that the meat was being washed to prepare for cooking after the lunch break.
      • > Do not continue this practice.
      • > Water was immediately drained and meat was moved to strainer basket to keep under cold running water.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > Opened can of condensed milk stored in front bar cooler.
      • > Scoops for dry goods were stored in bins so that handles were burried.
      • All foods must be protected from contamination:
      • > Transfer contents of opened cans to a food grade container. Once cans are opened, they are not considered food grade.
      • > Store dry goods scoops in a way that handles are accessible without contaminating food.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas need cleaning, in particular:
      • > Gasket/door seals for standup freezer next to dishwashing area - greasy to touch and covered in orange and black residue. May need replacing.
      • > Prep cooler next to stand up freezer - handles are greasy to touch.
      • > Prep cooler beside centre prep table - covered in flour from prep work.
      • Walk-in cooler is cluttered. Food items are being stored in the middle off the shelving units
      • Corrective Action(s): Clean and sanitize above mentioned areas. De-clutter walk-in cooler to assist with cleaning.
      • Date to be corrected by: August 31, 2021.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler beside centre prep table had air temperature of 6.4C. Digital thermometer read 11C.
      • > Items stored inside at the time were buckets of diced carrots and cooked diced meat. These were relocated to 2 door sliding cooler immediately.
      • Corrective Action(s): Have this cooler serviced or adjust the temperature so that it can maintain 4C at all times. Temperature may need to be set lower than 4C to compensate for increases due to surrounding equipment and frequent use.
      • Date to be corrected by: August 31, 2021.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried foods were placed in containers on movable wheel cooling (with time tracking), but staff were placing them in cooler immediately after start of inspection
      • Corrective Action(s): Ensure foods are cooled properly - 60oC to 20oC for 2 hours (which staff were doing, and continue to do so), and 20oC to 4oC in 4 hours in a cooler. Operator moved containers back to movable wheels.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at handsink by vegetable prep cooler
      • Corrective Action(s): Ensure paper towel is always available in dispenser and refill immmediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor underneath whole cooking line requires cleaning
      • Corrective Action(s): Operator indicated floor will be deep cleaned this week
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods are cooled in an unacceptable manner (ie. left at room temperature without time tracking; some covered; some placed in cooler while still warm at 41oC)
      • Corrective Action(s): Foods must be cooled in a proper manner:
      • From 60oC to 20oC at room temperature for 2 hours - time tracked; in shallow containers; uncovered
      • Then place in cooler for further cooling from 20oC to 4oC in 4 hours
      • Foods that range from 19.9oC to 20.2oC (5 containers of partially deep fried foods) discarded
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink upstairs has no liquid handsoap and paper towel in dispensers
      • Corrective Action(s): Handwashing station must be equipped with pump style liquid handsoap and paper towel in dispenser
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Few areas in facility require cleaning
      • Corrective Action(s): Clean the following:
      • -->floor under cooking line
      • -->floor under bbq oven
      • -->floor under prep cooler by steamer
      • Violation Score: 3
  25. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bag of salted fish was found with mould on packaging in walk in cooler.
      • Corrective Action(s): Discard mouldy product. Inspect all food products to ensure there is no contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General deep cleaning needed in hard to clean areas, such as behind BBQ unit, behind deep frier machine and under main grills.
      • Corrective Action(s): General deep clean needed in these areas as per cleaning schedule. Correction required in two weeks.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The storage containers of dry tea needs to be constructed of food grade material. A wooden drawer is used directly to store tea leaves without packaging or containers.
      • Corrective Action(s): Place these tea leaves in clean, food grade containers with lids. Clean the drawer. Correction required in 2 days.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water on/off valves not in good working order. Leaks were observed at the dish washer pit and hand sink next to dish washer.
      • Corrective Action(s): Repair required for these two units. Correction required in two days.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use take out containers used to portion food in fridge were observed to be washed in dishwasher to be reused.
      • Corrective Action(s): Do not reuse single use take out containers. Single use take out containers are meant to be used once and then discarded. Washed containers discarded. Ensure to use food grade, reusable containers for storage of foods.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink ran out of paper towels during inspection. Dish washer hand sink was partially blocked with clutter and washing tubs.
      • Corrective Action(s): Ensure all hand sinks are available for use for staff with paper towels, liquid soap and running water. Allow enough space in work areas to access hand sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Double stacking of food products and containers in coolers and freezers.
      • 2. Boxes of raw meat stored beside bags of bean sprouts. (CORRECTED AT TIME OF INSPECTION)
      • 3. Open cans of pinapple used for storage in coolers. (CORRECTED AT TIME OF INSPECTION)
      • 4. Box of ginger stored on the floor outside of staff washroom. (CORRECTED AT TIME OF INSPECTION)
      • 5. Containers and boxes of food observed stored on the floor of walk in freezer and cooler.
      • Corrective Action(s): 1. Do not double stack foods. Use food grade lids and covers.
      • 2. Do not store raw meat products next to ready to eat products. Always store raw meat products on the bottom and ready to eat products on top shelf.
      • 3. Do not use metal cans to store food. The cans will rust. Use food grade, reusable containers.
      • 4. + 5. Always store food at least 15 cm off the floor on designated shelving and food storage areas.
      • Corrections required today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Containers used to store food observed to be cracked. The white shelving bin used to store diced cabbage.
      • Corrective Action(s): Replace this unit and any other units requiring repair. Correction required today.
      • Violation Score: 3
  28. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Old food debris was being discarded into the dishwasher staff hand sink.
      • Corrective Action(s): Discard old food debris and ensure hand sink is available for dedicated hand washing for staff.
      • Violation Score: 3
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Lettuce wrap was stored below containers of raw chicken in walk in cooler on the shelves.
      • 2. Lettuce wrap and other food supplies in walk in cooler were double stacked on top of each other without proper lids or containers.
      • Corrective Action(s):
      • 1. Ensure all raw, contaminated are stored below or away from ready to eat foods.
      • 2. Ensure all food products are protected from contamination by storing in food grade containers with lids or covers.
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris was observed in the walk in cooler B on the racks and the walls and in vegetable prep cooler around the fan.
      • Corrective Action(s): Clean and sanitize this unit. Correction required in 2 weeks.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Bar counter cooler leaking water.
      • 2. Knife block holder in poor condition.
      • Corrective Action(s):
      • 1. Clean up water build up in cooler and repair the unit.
      • 2. Discard and replace knife block in poor condition. (Corrected at time of inspection)
      • Violation Score: 3
  29. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food products such as canned goods and tofu are left in original container after opening
      • 2. Handles for scoops in dry goods containers touching food products
      • Corrective Action(s): 1. After opening, transfer all food products to food grade containers
      • 2. Ensure handles face upward to avoid contact with food
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under cooking line, especially floor closer to wall, requires deep cleaning.
      • Corrective Action(s): Clean the noted area.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all coolers have a thermometer in cooler
      • Corrective Action(s): Ensure all coolers have an accurate thermometer inside
      • Violation Score: 1
  30. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Many foods noted at room temperature cooling without time tracking (ie. partially cooked noodles, partially cooked spare ribs, deep fried chicken, spring roll fillings, etc). Temperatures of food varies -- noodles at 54oC; spare ribs from 16oC to 22oC; chicken from 24oC to 26oC; spring roll fillings from 28oC to 31oC.
      • Corrective Action(s): Food must be cooled following proper procedures: 60oC to 20oC in 2 hours, at room temperature; then 20oC to 4oC in 4 hours, in coolers. Staff must post time for cooling. 2 containers of spare ribs and 3 containers of deep fried chicken discarded.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Double stacking of containers without lid noted in stand up freezer in kitchen and walk-in cooler.
      • 2. Bag of onion, and 3 oil products noted on floor.
      • 3. Open containers of food (ie. tofu, evaporated milk) noted.
      • 4. Scoops noted in dry goods containers; however, handles are touching the food.
      • Corrective Action(s): Ensure all foods are covered and stored at least 6 inches above ground. Transfer open foods to food grade containers. Store scoops upright so that the handles stick out for staff to grab.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Spring roll fillings are cooling upstairs by window with no screen.
      • Corrective Action(s): A screen should be installed if staff wishes to continue to cool food by window.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility requires thorough cleaning in kitchen.
      • Corrective Action(s): The following ares require extra attention:
      • -->deep fryers (bottom compartment)
      • -->stove/burners (heavy grease noted in oil tray and surroundings)
      • -->floor at cooking line (heavy grease noted)
      • -->ventilation exhaust system (due this month)
      • -->all food containers and area below
      • -->BBQ oven (oil drip tray)
      • -->floor around BBQ oven
      • -->all equipment handles
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Found one strainer broken in kitchen.
      • Corrective Action(s): Ensure all equipment and containers are in good working order. Check all equipment and remove any that is broken. Strainer discarded.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Noted staff preparing spring rolls upstairs on hallway by freezers. No handwashing station is nearby.
      • Corrective Action(s): Staff must prepare food where a handwashing station is nearby. Staff has moved to banquet room upstairs where a handwashing station is available.
      • Violation Score: 1
  31. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwashing stations noted with colander inside.
      • Corrective Action(s): Handwashing stations must be kept clear at all times. Do not store anything in handsink.
      • This is noted in previous routine inspection. Failure to complay may result in further enforcement action (ie. correction order, violation ticket, etc).
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas noted requie cleaning.
      • Corrective Action(s): The following areas require extra attention:
      • -->Ventilation exhaust system (no sticker on system found)
      • -->floor under cooking line (try not to store anything underneath)
      • -->racks in all coolers
      • -->all food containers
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Chipped/missing tiles noted under cooking line
      • Corrective Action(s): Replace chipped/missing tiles with new tiles so that all surfaces are durable, easily cleaned, and imperviuos to moisture.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Broken colanders, broken plastic containers, and broken seal on cooler all noted in kitchen
      • Corrective Action(s): Check all equipment and throw away all broken equipment. Remove all duct tape on cooler and replace with proper seal.
      • Violation Score: 9
  32. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two knives on magnetic strip had visible debris on
      • Corrective Action(s): Ensure knives are washed and sanitized after each use. Staff took knives to dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A colander noted inside handsink by vegetable prep cooler
      • Corrective Action(s): Handwashing station is meant for handwashing only and must be accessible at all times. Colander removed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Trays of spring rolls in freezer without wrap or cover
      • Corrective Action(s): Ensure all foods are covered to protect from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Certain areas require thorough cleaning
      • Corrective Action(s): The following areas require cleaning:
      • -->deep fryers (all surfaces)
      • -->ventilation exhaust filters
      • -->floor under main cooking line
      • -->wheeled cart in kitchen
      • -->all plastic container handles
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: The containers for water, consomme, and sanitizer are the same type of containers, just different sizes. No labels on any containers.
      • Corrective Action(s): Ensure sanitizer containers must be labelled so staff will not mistaken container as water or something else.
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions

  34. Routine Inspection

    0 infractions