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Butterica

112 - 810 Quayside Dr, New Westminster · Restaurant

9 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 compartment sink found to have a leak when draining large amounts of water. Pooling water noted under the sink
      • Corrective Action(s): Repair the leak. Ensure that pooling water is removed and area is cleaned and bleached to prevent flies.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Tamarind and mint chutney are stored in used/empty 4L milk jugs.
      • Corrective Action(s): Do not reuse milk jugs. Obtain proper containers for these sauces.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up observed behind grill line equipment: All equipment on gas hoses to allow for moving back from the wall
      • Corrective Action(s): Clean the above noted area. This must be done on a more frequent basis.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were unable to demonstrate proper manual warewashing procedures. Dishes were washed and rinsed then air dried.
      • Corrective Action(s): Ensure that all dishware is washed, rinsed, then sanitized. Reviewed manual warewashing procedures with operator and to have the 3rd compartment full of sanitizer as part of the opening duties.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -surface sanitizer was not available at time of inspection
      • -sink plugs not available at the time of inspection
      • Corrective Action(s): Surface sanitizer solution measured 200 ppm out of wall mounted dispenser. Staff refilled spray bottles. Discussed having spray bottles in the kitchen during operations.
      • Operator must obtain sink plugs immediately. Staff to plug sink with rags as a temporary measure
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind and under shelves in the dry storage area
      • Corrective Action(s): Remove the droppings and clean/sanitize the area using a 100 ppm chlorine bleach solution.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: OUTSTANDING: dish drying rack missing above 3 compartment sink
      • Corrective Action(s): Install a new shelving unit above the 3 compartment sink for drying dishware. This shelf must allow for wet dishware to drip dry into the 3 compartment sink below. Ensure that the wall is finished and holes are filled in.
      • due: 1 week
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH brand food coloring found on site, label indicates product is for external use only
      • Corrective Action(s): Discontinue use of the food coloring and remove product from facility. Food must be prepared using ingredients that are appropriate for human consumption
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -Butter sauce was held in a pan on the stove at approximately 48C, flame for the stove was turned off
      • -White rice in the rice cooker was hot held at 55C
      • Corrective Action(s): Reheated butter sauce and discarded white rice. Ensure that all hot potentially hazardous foods are kept >60C at all times.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator has altered operations and expanded menu, as well as added new equipment.
      • Current layout in the dishwashing area does not provide enough space to manage equipment from new operational needs
      • Corrective Action(s): No objections to addition of equipment and change in layout however operator must provide the following:
      • -updated floor plans indicating new equipment layout
      • -updated food safety plan that reflects the new menu
      • -cooling logs for the 2 major sauces: onion gravy and tomato/butter sauce
      • -new shelving for drying dishes above the 3 compartment sink
      • -new drainboard for the 3 compartment sink
      • -if a removable drainboard cover is not provided on the mop sink, a barrier between the mop sink and the 3 compartment sink to prevent splash contamination
      • -new barrier between storage shelving and handsink (currently using a piece of unfinished drywall)
      • due: May 06, 2024
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has expanded menu without prior approval. Updated food safety plan has not been received or reviewed.
      • Corrective Action(s): Provide updated food safety plan reflective of the new menu and provide cooling records for the 2 major sauces: onion gravy and tomato/butter sauce.
      • Cooling record must show time when cooling starts (60C), time/temperature when product is 20C, and time/temperature when product reaches 4C. All products must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Open can of mango puree found in the prep cooler
      • Corrective Action(s): Ensure that all food products are stored in reusable containers. Cans must be emptied once opened.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Pulao rice was reheated in the microwave and placed in the hot holder: product measured 45C
      • Corrective Action(s): Directed staff to reheat the rice adequately prior to hot holding. Product was microwaved again, measured 75C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Central handsink was not stocked with paper towels. Staff use napkins for drying hands after washing
      • Corrective Action(s): Ensure that the handwash station is stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large cardboard box used as a table on site, noted to be soiled with grease
      • Corrective Action(s): Remove the cardboard box. All surfaces must be smooth, easy to clean, and non-absorbent
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: Floor around the dishwashing area is still pitted/peeling
      • Corrective Action(s): Seal the floor around the dishwashing area. due 2 weeks
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: dish drying area/ shelf is required around the 3 compartment sink. Floor around 3 compartment sink (back of house) is peeling
      • Corrective Action(s): Install the dish drying area and reseal the floors within 2 weeks.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -large batch of butter sauce in a pot was being cooled in the fridge, product made earlier today, measured 40C
      • -cooked rice stored in rice cooker (unplugged). measured 45C
      • Corrective Action(s): Moved both products into smaller containers for fast cooling. Ensure that all hot potentially hazardous foods are cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station missing paper towel dispenser. Operator and staff are using paper napkins at POS station
      • Corrective Action(s): Install the paper towel dispenser ASAP and have paper towels by the hand wash station
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk dry goods/spices in the center storage area are in open bags, some spilling on the floor
      • Corrective Action(s): Obtain food grade containers for storage of bulk items. All food products must be protected from contamination
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: food storage shelf beside the upright cooler and dish storage shelf above the mop sink are lined with cardboard. Cardboard is not an easy to clean surface and is also absorbent
      • Corrective Action(s): remove the cardboard. all food and equipment contact surfaces must be smooth, easy to clean, and non-absorbent
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: dirty dish storage table missing
      • Floor around the dishwashing area is still pitted/peeling
      • Corrective Action(s): Dirty dish table is no longer required, however operator is required now to obtain a dish drying area.
      • Seal the floor around the dishwashing area. due 2 weeks
      • Violation Score: 3