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Cafe Namu

4355 Mathissi Pl, Burnaby · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO chlorine sanitizer solution at 0ppm Chlorine. Owner explained sanitizer is made weekly
      • CORRECTED AT TIME OF INSPECTION - Owner instructed to make new sanitizer solution.
      • .
      • Inside of ice machine has mould on side walls.
      • .
      • Corrective Action(s): Ensure sanitizer is made daily or at a higher frequency if needed.
      • Ensure this area is cleaned and sanitized.
      • .
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility had cooked food out on counter to be used for later assembly including cooked zucchini, mushrooms.
      • Upon arrival of EHO facility had cut vegetables out on cooler to be used for later assembly or cooking including cut carrots, garlic, onions, celery.
      • Upon arrival of EHO facility potentially hazardous food items stored on counter to be used for later assembly or cooking including shredded cheese, uncooked bacon and sour cream.
      • CORRECTED DURING INSPECTION - all items returned to cooler unit
      • .
      • Corrective Action(s): Facility has one insert cooler which is located outside of prep area in front area. This unit was measuring 24 degrees and has never been observed to be in use by EHO.
      • Facility lacks back insert cooler unit. There is no insert cooler unit for assembly of items or to be used in cooking items.
      • Facility menu needs to be reassessed as does Food Safety plan. Currently potentially hazardous food items are being left out at room temperature during lunch rush due to type of menu and lack of necessary equipment.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Upon arrival of EHO facility lacks sanitizer solution.
      • After 10 runs dishwasher is not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the plate. Sanitizer test strips are found to have expired 2024.
      • .
      • Corrective Action(s): Facility is to have sanitizer solution available for use throughout the day.
      • Dishwasher is to be tested daily to ensure proper operation. Final sanitizing rinse must be checked daily.
      • .
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility's only hand sink was filled with food items.
      • CORRECTED DURING INSPECTION - Food items (bag of lemons) removed from hand sink.
      • .
      • Corrective Action(s): Hand sink is to be free from obstructions at all times.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): During inspection EHO did not observe staff wash hands once. Staff exited facility to retrieve items from freezer unit located in hallway and returned without hand washing.
      • .
      • Corrective Action(s): Hand washing is required after handling exterior door handles.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back freezer unit has unit unlocked upon arrival of EHO.
      • .
      • Upon arrival of EHO facility's only preparation area is filled to the point owner is assembling items in dishwashing area and in front of hand sink blocking access to hand sink. Items such as baking powder and cupcake liners etc are not necessary to be stored in prime food production areas during lunch rush.
      • .
      • Corrective Action(s): The back freezer unit should not be left unlocked. If facility can not lock unit it will be required to be removed. Facility has a walk in cooler unit and walk in freezer unit that are currently not turned on. There is no reason to have a freezer unit located in staff and student areas.
      • .
      • Remove items that are not necessary for immediate use. Area should have minimal items for storage. The current arrangement leaves little to no room for food preparation. Remove most items and store in other areas.
      • .
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Shredded cheese items thawing at room temperature. Owner did not understand proper thawing procedures.
      • .
      • Corrective Action(s): Thawing is to occur in cooler unit at temperatures of less than or equal to 4 degrees Celsius or under cold water at temperatures of less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front insert cooler not achieving temperatures of less than or equal to 4 degrees Celsius.
      • Dishwasher is not achieving and maintaining final sanitizing rinse of greater than or equal to 50ppm Chlorine at the plate.
      • .
      • Corrective Action(s): For food preparation of menu items insert cooler is required.
      • Dishwasher is to be repaired such that final sanitizing rinse of greater than or equal to 50ppm chlorine is achieved at the plate.
      • .
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked beef and cooked onions on grill. Grill unit not tuned on and food items at temperatures of 40 degrees Celsius.
      • CORRECTED DURING INSPECTION - items reheated and placed into hot holding unit.
      • .
      • Corrective Action(s): Cooked potentially hazardous food items are not to remain at room temperatures during lunch rush. These items are to be placed into hot holding units to maintain temperatures of 60 degrees Celsius.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Used utensils and paper towels surrounding grill area. Grill has not been recently cleaned and is used as a counter for food.
      • .
      • Corrective Action(s): Ensure paper towel is changed daily and area is routinely cleaned.
      • .
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored above Ready to Eat food items
      • Back freezer unit not locked upon arrival of EHO. Latched but not locked.
      • Corrective Action(s): Raw meat is to be stored above ready to eat food items.
      • Freezer must be locked to protect against access by patrons. If the unit is to remain outside of food preparation area then it is to remain locked. It is not difficult to move one digit on the code prior to opening the unit.
      • .
      • 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): Lack of sanitizer solution upon arrival of EHO.
      • CORRECTED DURING INSPECTION - Operator made sanitizer solution upon direction of EHO.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made and used throughout the day not just at the end of the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back two door cooler left open upon arrival of EHO.
      • As food items should not be stored in publically accessible areas this is a violation. No food storage in publically accessible areas.
      • .
      • Corrective Action(s): Ensure back cooler is always locked.
      • .
      • 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): Cooked eggs stored at room temperature. Cold water bath of 17 degrees Celsius observed.
      • .
      • Corrective Action(s): Insert cooler should be used for preparation of food items. Potentially hazardous food items should not be left at room temperature during lunch rush.
      • Cooler units and front insert cooler should be used for food preparation.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Back freezer door not locked upon arrival of EHO.
      • .
      • Corrective Action(s): Freezer unit is external to facility and is to be locked or relocated to food preparation area.
      • There is a walk-in freezer unit that should be used.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fries and frozen chicken on counter and under counter stored at room temperature upon arrival of EHO.
      • .
      • Corrective Action(s): Frozen items are to be stored in freezer unit only. Do not store these items on counters at room temperature.
      • .
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 pieces of chicken observed to be stored at room temperature. Temperatures of 35 degrees Celsius observed.
      • .
      • Corrective Action(s): Items should be stored at temperatures greater than or equal to 60 degrees Celsius. Use grill on low or obtain small hot holding unit.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some organization required. Facility is small and tight for space.
      • .
      • Corrective Action(s): Ensure items not required for business are removed from facility.
      • Keep food production areas organized.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse had 0ppm chlroine on plate.
      • Corrective Action(s): In the meantime:
      • 1. Wash and rinse dishes in dishwasher
      • 2. Manually soak dishware in bleach sanitier for 2 minutes
      • 3. Air dry
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pop cans are noted storing on floor under shelving racks in dry storage area.
      • Corrective Action(s): Ensure food products are stored at least 6 inches above ground to facilitate cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not functional - 0ppm chlorine is detected on plate.
      • Corrective Action(s): Repair dishwasher so that at least 50ppm chlorine is noted on plate.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of marinated raw meat and a container of sliced vegetables are noted at room temperature . No time tracking was observed. Food temperatures are measured to be 15.5C (pork) and 19.2C (vegetables). Opertaor indicated foods have been out since 10am (now 12:30pm)
      • Potentially hazardous foods must be time tracked at room temperature. Foods discarded.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: While paper towel is present at front handsink, dispenser is missing . Paper towel must be in dispenser so proper handwashing can occur.
      • Date to be corrected by : Sept. 07
      • Corrective Action(s):
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1.) Hi-temp dishwasher is not hot enough. Washing cycles reach 60 deg.C on indicator; however, rinsing cycles stay at 33 deg.C - 35 deg.C
      • Until dishwasher is fixed:
      • a) Wash in dishwasher
      • b) Manually rinse dishware in sink (sanitize)
      • c) Air Dry.
      • (2.) No sanitizer is made at time of visit. Observed operating handling raw meat + vegetables on prep table. Sanitizer must be made availalble first thing in the morning.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (1.) A set of tongs is observed inside kitchen handsink.
      • (2.) No paper towel is present at front handsink. Handsinks must be clear of items and fully equipped with hot + cold running water, liquid handsoap + paper towel.
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (1.) Raw eggs are placed on higher shelf, on top of sauces and ready to eat foods. Raw eggs should be placed at the very bottom
      • (2.) Stand up freezer outside of kitchen is not locked. Operator indicated unit is unlocked during operating hours. Since freezer is outside of kitchen and anyone can pass by the freezer, this unit must be locked at all times.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hi-temp dishwasher is not functioning, as rinsing cycle temperature is too low to sanitize dishware. Fix dishwasher so that at least 71 deg.C on plate is reached.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A domestic deep fryer is added on prep table. Any preparation that generates grease laden vapor must be done under ventilation hood.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 1