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Burnt Orange Cafe + Bistro

4332 Hastings St, Burnaby · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When asked, the only kitchen staff working at the time could not locate or prepare the sanitizer solution. The operator came in during the time of the inspection and brought the sanitizer spray bottle from the front area.
      • Corrective Action(s): Ensure to sanitize all food prep surfaces prior to initiating any food prep in the morning. Have the kitchen staff properly trained regarding the preparation/use of the sanitizer solution.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Major cleaning is required for the cook line. Areas shown to the operator at this time. Photographs taken.
      • Corrective Action(s): Ensure to have all grease build-up, and food debris removed on a regular basis.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No surface sanitizer was available in the kitchen.
      • 2) Sanitizer spray bottle available at the front bar had 0ppm chlorine measured.
      • 3) Mugs/cups were being manually washed at the front handwashing sink without a proper sanitizing step at the end.
      • Corrective Action(s): 1) 200ppm chlorine solution was prepared in a buckets to hold wiping rags. Prepare this solution every morning and use this to have all prep surfaces sanitized PRIOR to initiating any food prep in the morning.
      • 2) Sanitizer spray bottle was refilled with 200ppm chlorine. Dirty mugs/cups were removed from the front handwashing sink. Prepare a fresh 200ppm chlorine solution in a spray bottle by adding 1/2 tsp of bleach per 1L of water at least every 2 weeks.
      • Dirty mugs/cups MUST be taken to the back and washed through the dishwasher.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handwashing sinks were full of dirty mugs/containers at the time of the inspection. Staff was advised to remove all at this time.
      • Corrective Action(s): Ensure handwashing sinks are used for handwashing purposes ONLY. Do not block or place other items in these sinks. WARNING.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cooked potatoes were placed above a garbage bin. Potatoes were moved to a prep table at this time.
      • Corrective Action(s): Do not place food on a garbage bin, floors, underneath sinks, etc., under any circumstances.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Major cleaning and reorganization is required for the facility.
      • Corrective Action(s): Remove any unnecessary items from the kitchen. Regular cleaning must occur as per facility's approved sanitation plan.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was available at the time of the inspection. Operator was advised to prepare 200ppm chlorine in a bucket to hold wiping rags and have all food prep surfaces sanitized using the solution at this time.
      • Corrective Action(s): Ensure 200ppm chlorine is available at all times. All food prep surfaces must be sanitized before initiating any food prep in the morning, after each contamination and every 2 hours during operation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen was missing paper towels. Staff was advised to refill the dispenser at this time.
      • Corrective Action(s): Ensure all handwashing stations are equipped with liquid soap, paper towels and hot/cold running water at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): It was observed that the staff was wiping his hands on a dirty rag hung on the apron. Staff was advised to wash hands at this time.
      • Corrective Action(s): Do not rub hands on a dirty rag or apron. Staff must be washing hands at the handwashing station after each possible contamination.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink is missing paper towel in the wall dispenser.
      • Corrective Action(s): Operator grabbed paper towels from the front handsink to provide to EHO at the time. There should be an accessible supply of paper towels at each handwash station. Obtain more paper towels for the dispenser.
      • Date to be corrected by: September 25, 2024
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed ants around the dishpit.
      • Corrective Action(s): Clean and sanitize this area at the end of each day. Food debris should not be left to accumulate. Obtain ant traps if necessary.
      • Facility must have a pest control contract in place as we move into the winter months.
      • Date to be corrected by: September 25, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required in the following areas:
      • > Cook line - vent hood filters
      • > Dishpit - under the 2 compartment sink and along the walls
      • > Food prep area - under the coolers and prep table
      • Corrective Action(s): Remove debris. Clean and sanitize the premises as per your sanitation plan.
      • > Dishpit area should be mopped daily at the end of the day.
      • > Vent hood filters should be at least every 1-2 weeks depending on usage.
      • > Food prep areas and general walking areas should be swept at least once a day and whenever there is down time after rush hours.
      • Date to be corrected by: September 25, 2024
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Storage space in the facility is not properly utilized. There is still a lot of empty shelving in the food prep area while there are food supplies stored on top of milk crates and stools in front of the standup freezer/cooler.
      • Changes in the kitchen since opening inspection: added 1 undercounter prep cooler, removed 1 prep table with below shelving.
      • Corrective Action(s): All of the shelving in the kitchen must be properly utilized. There should not be any food storage in non-dedicated spaces.
      • If accessibility and storage space become repeated issues, the menu will be revisited, and the layout of the kitchen will be assessed again.
      • Date to be corrected by: September 25, 2024
      • Violation Score: 1