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Busan Daeji Gukbap Restaurant

201 - 4501 North Rd, Burnaby · Restaurant

25 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Boiled potatoes in kitchen and at waitress area cooling at room temperature
      • Corrective Action(s): Put in smaller containers, and cool in coolers
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler in kitchen area measured 10C. Banchan cooler at waitress station meausred 7C
      • Corrective Action(s):
      • 1) Move all foods to working coolers
      • 2) Repair or replace so that coolers can achieve and maintain 4C
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Ice machine has mould build up inside
      • 2) Freezer for cold noodles has not been used, and still has soup at the bottom
      • Corrective Action(s):
      • 1) Clean and sanitize ice machine
      • 2) Clean freezer for cold noodles
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Banchan are refilled into previously used customer dishes
      • Corrective Action(s): Re-fill banchan with sanitized dishware.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the kitchen
      • Corrective Action(s): Clean and sanitize entire facility
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Gloves are left at banchan station
      • Corrective Action(s): Gloves are single-use items. Use tongs like for your other banchan items, or discard gloves after use
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in back storage area
      • Corrective Action(s): Continue to clean and maintain. Use bleach solution
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Potato banchan stored in cooler, temperature 32C
      • Corrective Action(s): Potato banchan will not cool in time. Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Ice bath made at time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice hot holding unit measured 50C
      • Corrective Action(s): Turn unit up so that it is able to achieve and maintain at least 60C
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No bleach sanitizer available in back kitchen
      • 2) Wiping cloths not stored in bleach sanitizer in back kitchen
      • 3) Vegetable slicing machine still has food debris. Staff state it was last used yesterday.
      • Corrective Action(s):
      • 1) Bleach sanitizer of 100-200ppm chlorine is required at all times
      • 2) Wiping cloths must be stored in bleach sanitizer when not in use
      • 3) Thoroughly clean vegetable slicer once food prep is complete.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sole handwashing station blocked with equipment in the basin. Staff stated that he did not use this sink.
      • Corrective Action(s): Handwashing sink must be available at all times. Use for handwashing. Do not use other sinks for handwashing.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee of $250.00 still outstanding for April 2025 - March 2026.
      • Corrective Action(s): Pay permit fee within 10 business days.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in storage areas and behind equipment
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is unable to reach final rinse cycle at 71C or higher
      • Corrective Action(s): Repair or replace dishwasher. Rewash all equipment after repair.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is unable to reach 71C at final rinse cycle despite technician being on-site and working on unit since midday.
      • Corrective Action(s): Repair or replace dishwasher. It must be able to reach 71C at final rinse cycle.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Potato banchan measured 26C in cooler. Staff stated it was made at 1130; the time is now 1430.
      • 2) Soup base in walk-in cooler measured 10C. Staff stated it was made yesterday.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Discard potato banchan and soup base.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Banchan in waitress prep cooler measured 8C
      • Corrective Action(s): Move banchan to working coolers. Cooler eventually reached 0C. Have technician check cooler for coolant leaks. Unit must be able to achieve and maintain 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Dishwasher could not reach 71C at final rinse cycle.
      • 2) Ice machine has mildew within
      • Corrective Action(s):
      • 1) Operator adjusted machine; final rinse cycle reached 73C
      • 2) Clean and sanitize ice machine.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sole handwashing station in kitchen had two packages of fish in it.
      • 2) Bar soap in staff bathroom
      • Corrective Action(s):
      • 1) Handwashing stations are for handwashing ONLY.
      • 2) Use pump soap. Bar soap is easily contaminated.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored on top shelf in walk-in cooler
      • 2) Food stored in garbage bags
      • 3) Ice build on food storage containers (appears to be coming from fan unit)
      • Corrective Action(s):
      • 1) Store eggs below and away from vegetables/ready to eat foods
      • 2) Do not store in food in garbage bags - these are not food grade.
      • 3) Clear the ice. Repair leak from fan unit
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Two packages of tteokbokki thawing at room temperature.
      • Corrective Action(s): Thaw foods in cooler overnight or under cold running water.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the kitchen.
      • Corrective Action(s): Clean and sanitize entire kitchen. Use a 1:10 bleach solution (1 cup bleach to 10 cups water).
      • 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): Prep cooler at waitress station measure 8-11C
      • Corrective Action(s): Repair or replace cooler so that it can achieve and maintain 4C or cooler. Move all foods to working cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large container of hot potatoes stored in ice bin.
      • Corrective Action(s):
      • 1) Foods must be cooled from 60-20C in 2 hours or less, then from 20-4C in 4 hours or less.
      • 2) Do not cool foods like this in the ice bin, as the ice is meant for consumption.
      • Separate potatoes into smaller containers and place in working coolers.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the facility, especially in cluttered back area. Some droppings noted on top of plates that operator stated were not in use.
      • Corrective Action(s): Clean and sanitize entire kitchen. Re-wash all contaminated equipment.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Food debris noted under cooler door handles.
      • 2) Walk-in cooler walls have debris
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Garbage bags used to cover food
      • Corrective Action(s): Do not use garbage bags to cover food as it is not suitable for food storage
      • 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): Potato side dish left at room temperature to cool in large container. Potatoes measured approx 45C
      • Corrective Action(s): Potatoes must be cooled faster. Staff placed container in a larger container with ice water. Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door under counter cooler by passover measured 8C
      • Corrective Action(s): Move all potentially hazardous foods to working coolers. Repair or replace cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held rice cabinet measured 45C
      • Corrective Action(s): Rice must be hot held at 60C or higher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored directly on counter AGAIN.
      • Corrective Action(s): This is your final warning prior to the issuance of a Violation Ticket. Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen is slow to drain. Staff stated they use the food prep sinks for handwashing.
      • Corrective Action(s): Handwashing sinks are for handwashing ONLY. Repair handwashing sink.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 2024-March 2025 still oustanding.
      • Corrective Action(s): Pay permit fee within 10 business days or a CLOSURE ORDER will be issued.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored on top shelf in walk-in cooler.
      • Corrective Action(s): Raw eggs should be stored below ready to eat foods in case of breakage.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in back storage area. Staff stated pest control was in earlier today and disposed of 2 mice.
      • Corrective Action(s): Clean and sanitize areas where rodent droppings are found. Ensure there is no food left out, and that any entrances are blocked.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored directly on the counter.
      • Corrective Action(s): CORRECTION ORDER ISSUED - wiping cloths must be stored inside bleach sanitizer. This is your final warning before further enforcement action will be taken.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large bucket of sauce stored outside in back hallway to cool,
      • Corrective Action(s): Food of this volume needs to be cooled in smaller pans, or in an ice water bath. Food at time measured 64C; use ice bath to continue cooling. Food must cool from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less..
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler at waitress station measured 8C
      • Corrective Action(s): Move all foods to working coolers. Repair or replace prep cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s): Store wiping cloths in sanitizer when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Food stored uncovered outside of facility.
      • 2) Staff peeling onions in storage room.
      • Corrective Action(s):
      • 1) All food must be stored inside facility.
      • 2) Food cannot be prepared in storage room as there are no handsinks.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings noted underneath and behind equipment.
      • Corrective Action(s): Clean and sanitize areas where rodent droppings are found.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE certificate has expired February 2024.
      • Corrective Action(s): Re-take FOODSAFE Level 1 or equivalent. Certificate must be available for review at next routine inspetion.
      • Violation Score: 1
  13. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer. Operator believes it is acceptable to boil the cloths in the morning.
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use to prevent bacterial growth in damp cloths.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station has equipment in it.
      • Corrective Action(s): Handwashing stations are for handwashing ONLY. This is a repeat violation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Waitress is assembling skewers at dining room table.
      • Corrective Action(s): All food preparation must be done in the kitchen.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of spicy soup measured 12C.
      • Corrective Action(s): Staff stated they did not make this bucket of soup when they arrived in the morning and that it should have been made by staff last night. Soup did not meet cooling curve of 60-20C in 2 hours and from 20-4C in 4 hours. Discard soup.
      • Violation Score: 25
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of sauce noted at 33C. Staff stated it gets reboiled throughout the day and gets left on the stove overnight.
      • Corrective Action(s): This is an unacceptable practice. Unless sauce has been proven to be shelf-stable via lab testing, sauce must be kept below 4C or above 60C. Discard.
      • Note: Operator attempted to keep two buckets from this pot of sauce - discard the entire pot.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One door cooler in doorway between kitchen and waitress station measured 8C.
      • Corrective Action(s): Move all foods to working coolers. Repair or replace cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Smaller portion of soup taken from big pot was not simmering (gas stove not on) - temperature measured 55C.
      • Corrective Action(s): Reboil to at least 74C prior to hot holding at 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at back kitchen. Sanitizer only available at dishwashing area and waitress station.
      • Corrective Action(s): Bleach sanitizer must be available at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler is in a state of disarray. Foods in containers noted on the floor and many foods uncovered.
      • Corrective Action(s): Re-organize walk-in cooler and cover all foods when not in use.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout the facility.
      • Corrective Action(s): Clean and sanitize facility.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris noted throughout the facility including but not limited to:
      • - within walk-in freezer
      • - within walk-in cooler
      • Corrective Action(s): General sanitation requires improvement.
      • Violation Score: 9
  15. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer has food debris in blades.
      • Corrective Action(s): Clean and sanitize machine immediately.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings noted.
      • Corrective Action(s): Clean and sanitize facility. Consult with pest tech.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen in back door broken.
      • Corrective Action(s): Repair screen door. Keep door closed until repair.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard lining shelves for hot plates.
      • Corrective Action(s): Remove any material that is not smooth, waterproof and easily washable.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato side dish stored at room temperature, measured 24C.
      • Corrective Action(s): Discard. Side dishes such as this must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitizer measured 10ppm.
      • 2) All washing cloths stored directly on counter.
      • 3) Rice scoop stored in room temperature water.
      • Corrective Action(s):
      • 1) New sanitizer made measuring 100ppm.
      • 2) All wiping cloths must be stored in sanitizer when not in use.
      • 3) Rice scoop must be stored in ice water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Waitress handwashing station blocked with insert lids
      • 2) Kitchen handwashing station blocked with large basket strainer
      • Corrective Action(s):
      • 1+2) Handwashing stations must always be accessible and can only be used for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 20kg bags of sugar near back door appear to be soiled.
      • Corrective Action(s): Staff stated the sugar is not used. Discard.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen foods thawing at room temperature.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in the cooler overnight.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs not mainatined.
      • Corrective Action(s): Record temperatures twice daily.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in facility, especially in store room (on top of slicing equipment).
      • Corrective Action(s): Clean and sanitize entire restaurant.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Facility has major clutter issue that may allow rodents to build nests.
      • Corrective Action(s): Clean and organize restaurant.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Food debris, grease noted in hard to reach areas.
      • 2) Grease and grime noted in cooler that holds only drinking glasses
      • Corrective Action(s):
      • 1+2) Clean and sanitize entire restaurant.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Large plastic bin for cut radish was broken.
      • 2) Corner of kitchen "repaired" with siding and tuck tape
      • 3) Bubble wrap behind gas line in kitchen
      • Corrective Action(s):
      • 1) Purchase new plastic bin.
      • 2) Repair properly. Materials must be smooth and easily washable.
      • 3) Remove bubble wrap.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Rodent bait noted in small gap behind bar and seating.
      • Corrective Action(s): No bait is allowed within the premises. Remove.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old equipment and other clutter (such as a whole shopping cart) noted in back storage rooms.
      • Corrective Action(s): Remove all items not required for operation.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting knives were inserted inbetween prep table crevices.
      • Corrective Action(s): This is not an appropriate place to store knives. Place them on magnetic strips.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front bar handwashing sink was blocked with kitchen utensils.
      • Corrective Action(s): Do not block handwashing sink any any time. Handsink is for handwashing only.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staffs all wearing black gloves. No handwashing was noted during inspection.
      • Corrective Action(s): Always change gloves and wash hands in between non-compatible activities.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premises not in sanitary condition:
      • - Grimes underneath the main cook line
      • - Dry storage rooms: dirts and fallen food debris in all hard to reach areas
      • - Walk in freezer: fallen food debris
      • Corrective Action(s): Clean the above area. Daily cleaning is required to maintain sanitary condition. Given 3 days.
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items including unused dishwares and portable gas burners were observed in dry storage rooms.
      • Corrective Action(s): Remove items that are not in use. Create more storage space for the facility. Given 1 month to correct.
      • Violation Score: 5
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Debris stuck on "washed" fine mesh strainer - hung next to dishwasher.
      • Corrective Action(s):
      • - Ensure all the debris are removed from the strainer and sanitize; discard/ replace the strainer if not feasible.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer being used in the kitchen. Wiping rags are stored in hot water.
      • Corrective Action(s): Ensure the rags are stored in sanitizer buckets - use 1 cap full of chlorine to mix with 4 L of water to make adequate concentration of sanitizer. Ensure all staff in kitchen is using the rags soaked with sanitizer to frequently sanitize food contact sufaces, clean work tops etc.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to front area handsink blocked by gas cylinders, sink is filled with utensils, rubber gloves.
      • Corrective Action(s): Ensure handsink is always empty and fully accessible to ensure frequent handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Multiple open containers observed in coolers.
      • - Bag of onions stored directly on floor.
      • - Open rice bin with no lid.
      • - A box of cabbage and a box of potatos stored directly on floor.
      • - Fly swatter hung next to tongs in the kitchen.
      • Corrective Action(s):
      • - Ensure all containers are covered.
      • - Ensure all food items are at least 6 inches off the floor.
      • - Remove fly swatter from the kitchen area.
      • Date to be corrected by: immediately
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed fruit flies in kitchen, in front area - draft beer drain.
      • Corrective Action(s): Remove all food source, ensure compost bins are closed with tight fitting lids, clean the drain.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • - Back door open and back door screen observed with gaps.
      • - Organics bin has no lid.
      • - Dishes and food from previous day still in the kitchen dishwashing area.
      • Corrective Action(s):
      • - Close the back door at all times and/or repair/replace the door screen to ensure tight closure.
      • - Ensure all organics bins are covered at all times.
      • - Ensure dishes and organic wastes are cleaned in timely manner; never leave unwashed dishes with food waste overnight as they can attract pests.
      • Date to be corrected by: Today
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Old grease/ food deposits observed on deep fryer baskets.
      • - Deep fryer surfaces stained with old grease build-up.
      • - Ventilation grills with grease build-up.
      • - All coolers, freezers soiled on surfaces and door seals.
      • - Floors observed with debris and sticky residues.
      • - 2 upright coolers at the entrance of kitchen have dusty fans.
      • - Mould observed on wall adjacent to back kitchen sink.
      • - Work top counter lined with cardboard.
      • - Old sticky fly trap hanging from the celining in back room - on top of vaccuum packing machine.
      • - Drain for draft beer station is dirty.
      • - Chest cooler being used to store glasses on top rack - stains, debris, broken glass pieces on the bottom.
      • - Bubble wraps used to wrap piping.
      • Corrective Action(s):
      • **Address/ correct all the items noted above**
      • - Clean all floors, especially hard to reach areas and underneath equipment - applies to front area, kitchen, storage rooms.
      • - Clean the mould off the wall and sanitize - install spray guard that is smooth, non porous and easy to clean.
      • Date to be corrected by: August 18, 2021
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Water pooling observed from drink cooler.
      • - Floor drain damaged - kitchen.
      • - Significant amount of ice build up in walk-in freezer.
      • Corrective Action(s): Repair above items, remove ice build up.
      • Date to be corrected by: August 18, 2021
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottles not labelled.
      • Corrective Action(s): Clearly label the sanitizer bottles stating "SANITIZER".
      • Date to be corrected by: immediately
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: REPEAT OFFENCE: The walk-in cooler temperature as per the thermostat inside was 12 degC. Chopped cabbage was probed with a digital thermometer and was at 10.7 degC; raw meat was at 10 degC; cooked noodles were at 13.7 degC.
      • Corrective Action(s): Discard all cooked foods as discussed. Move all chopped vegetables and sprouts into other coolers. Whole vegetables can remain in the cooler as well as the sauces. Get the cooler fixed so that it does not keep giving out.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The main hand sink in the kitchen did not have any paper towels inside the dispenser. The hand sink in the bar area was blocked by a chair and had squeeze bottles stored in it.
      • Corrective Action(s): All handsinks MUST have liquid soap and paper towels in dispensers at all times. Install a mounted soap dispenser at the main kitchen sink (do not use a pump bottle at this location).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Take out containers are stored directly on the floor beside the upright "Frontier" freezer.
      • Corrective Action(s): Food containers need to be stored on proper shelves and not directly on the floor.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several droppings noted in the dry storage room across from the walk-in freezer.
      • Corrective Action(s): Clean out the storage room. Remove all items not required for the operation of the business. Clean all the droppings using bleach. Contract out a pest control company once a week until rodent activity is under control (at least 1 month). Email me the weekly invoices.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required.
      • Corrective Action(s): Remove all racks from the walk-in cooler and clean the floor underneath. There's a build up of food debris under the storage racks and the floor is sticky; clean the storage room that has several mice droppings; clean under the wired shelf of the prep coolers that have a buildup of debris.
      • Violation Score: 9
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Walk-in cooler was at 20 degC. Staff said that the temperature was raised to melt the ice behind the condenser unit.
      • 2) Front prep cooler was at 10 degC. Operator turned it down during the inspection.
      • 3) Staff had potatoes and other side dishes portioned out and ready to go, but sitting out at room temperature.
      • Corrective Action(s): 1) This is NOT acceptable. If you need to defrost the ice in the walk-in cooler by increasing the temperature, then all the PHF's have to be moved out of the walk-in cooler into other coolers FIRST. Then once the ice has melted, turn the temperature down to below 4 degC. Once the walk-in cooler temperature at reached 4 degC (or below), then move all the foods back into the cooler. Walkin cooler thermostat was adjusted and the temperature had dropped from 20 to 9 degC by the end of the inspection and was continuing to drop.
      • 2) Check all cooler temperatures daily and record them in a logsheet. All coolers must be below 4 degC or below.
      • 3) You cannot store PHF's at room temperature. All the dished out side dishes were discarded during the inspection. Portion out the side dishes on order or store the trays/plates inside the cooler after dishing it out.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Rice is being stored in small containers which are then placed inside the rice warmers. The temperature of the rice inside one of the containers was 45 degC. This is too low.
      • Corrective Action(s): This is not how a rice cooker is meant to be used. Cook and store the rice in the rice cooker at all times (ensure that the rice temperature is above 60 degC. Dispense rice from the rice cooker into the containers before service.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer bottle in the back did not have any bleach in it. The bottle was refilled with sanitizer during the inspection.
      • Corrective Action(s): Staff must be diligent about using sanitizer to wipe down food contact surfaces as discussed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The front hand sink has soap and other items stored inside it. The back handsink did not have any paper towels.
      • Corrective Action(s): Do not store items inside hand sinks. They must be accessible for handwashing at all times. Ensure that there's soap and paper towels at both handsinks at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required. Some reorganizing required.
      • Corrective Action(s): Wipe down and clean the doors and handles of all the coolers/freezers. Clean all food splatters. Relocate the storage shelf from the front to the back as discussed. Do not store dirty dishes in the front area close to the washrooms. These should be moved into the back as discussed.
      • Violation Score: 3
  25. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: -Install shelving above 3-compartment sink for air drying dishes.
      • -Seal flooring in the dry storage room as discussed.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Clean mice dropping in boiler room.
      • Corrective Action(s):