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Captain Meat & Poultry Ltd (72nd Ave)

106 - 13753 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Captain Meat & Poultry Ltd (72nd Ave) has been inspected 25 times by Fraser Health Authority since October 30, 2017. The most recent inspection, on November 4, 2025, recorded 1 infraction.

4 of 25 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 13 times across 12 separate inspections, most recently on November 4, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 9 separate inspections, most recently on April 29, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 1, 2022. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 28, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 21, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

25 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Knives with dried food debris observed to be stored on magnetic strip and stored as clean.
      • 2. Single use bowl observed to be used as a scoop in marinade inside walk-in cooler.
      • 3. Build up of dried meat debris (pale-dark brown in color) observed on band saw
      • Corrective Action(s): 1. Each staff is to ensure equipment is clean and sanitized before and after use.
      • 2. Dispose of single use bowl. Use only tools with handles.
      • 3. Clean band saw immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Rodent droppings observed in cooking area, under table, under/inside of deep fryer
      • Corrective Action(s): 1. Notify pest control of activity. Follow all instructions provided by technician.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food build up observed in the following areas:
      • - Handles of display cooler doors
      • - Walk-in cooler door, shelves, walls
      • - Interior of Rational oven
      • 2. Water pooling in front of rational oven; oven observed to be dripping from top left corner of unit.
      • Corrective Action(s): 1-2. Clean identified areas immediately
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. *REPEAT* (Since Aug 2023) Tiles of floor in meat cutting room observed to be damaged. Large gaps are filled with black greasy substance.
      • Corrective Action(s): 1. Clean and repair floors so it is easy to clean.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Spray nozzle of 2 compartment sink is not leaking water. Bag observed to be used to 'seal' the water from leaking, but is not successful.
      • 2. Rational oven observed to be leaking from top-left gap, where the top of the oven meets the range hood. Water is pooling on ground.
      • Corrective Action(s): 1. Replace spray nozzle. All equipment must be in good working order.
      • 2. Contact technician to have equipment assessed.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since April 2025) Deep fryer and range hood installed in back storage area. This set up has recently been reviewed and upgrades to the back of house (cutting room) will be needed before food can be processed in this area.
      • Corrective Action(s): 1. Do not use area for food preparation until approved.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Apr 2024) In managers absence, staff does not know how to mix sanitizer solution.
      • **Corrected during inspection** Proper mixing ratio taught to staff on site. Bleach sanitizer in spray bottle measured 200ppm by end of inspection.
      • Have proper signage and equipment (e.g. measuring spoon) available for staff to mix.
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of sauces and dried food debris on door, walls and wire shelving in walk-in cooler. Food debris dried and ranges from orange to dark brown/black colouration.
      • Corrective Action(s): Clean above identified areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: *REPEAT* (Since Aug 2023) Tiles on floor of meat cutting room observed to be damaged. Large gaps visible and are filled with black greasy substance.
      • Corrective Action(s): Clean gap and repair floor so flood debris and grease cannot fill up in holes of floor.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Deep fryer and range hood installed in back storage area. This set up has not been approved nor reviewed.
      • Corrective Action(s): Cease operation of deep fryer immediately.
      • Send Food Safety Plans, Sanitation Plans, and Floor Plans to your district inspector for approval. Facility is not to operate deep fryers until approval by all regulatory agencies are obtained. This may include Surrey Fire Department, Surrey electrical, Surrey Plumbing.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REEPAT* (Since April 2024) Bleach sanitizer measured >200ppm at time of inspection; test strip bleached out. Staff unable to provide inspector correct mixing ratio for bleach. In supervisor/manager's absence staff does not know how to mix bleach sanitizer.
      • **Corrected during inspection.** Instructions provided by inspector. Bleach sanitizer measured ~100ppm by end of inspection.
      • Manager and supervisor is to provide training to staff on how to properly mix sanitizer. PURCHASE A MIXING SPOON so staff will know how much bleach to add into spray bottle.
      • Proper mixing ratio: 1/2 tsp household unscented bleach : 1L water
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives on magnetic strip stored as clean observed to have dried meat on it. All knives must be clean and sanitized before storing.
      • Corrective Action(s): Clean and sanitize both magnetic strip and dirty knives. Allow to air dry and replace onto magnetic strip.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. *REPEAT* (Since Aug 2023) Tiles on floor of meat cutting room observed to be damaged. Large gaps visible and are filled with black greasy substance.
      • 2. Heavily damaged knife observed to be stored on magnetic strip
      • Corrective Action(s): 1. Clean gap and fill. Repair floor so food debris and grease does not fill up holes in floor.
      • Correct by :immediately
      • 2. Repair or replace damaged knife.
      • Correct by: immediately
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer measured < 10ppm at time of inspection. Staff on site stated this bleach solution was made fresh.
      • **Corrected during inspection** Bleach found to measure <10ppm. Staff added bleach to bottle.
      • Bleach MUST be made fresh daily. Empty excess end of day. Purchase test strips for chlorine so staff can ensure sanitizer is mixed properly.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed under oven.
      • Corrective Action(s): Do not store equipment under oven. Clean and sanitize area.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: *REPEAT* (Since Aug 2023) Tile of floor in meat cutting room observed to be damaged such that large gaps are visible. Gaps filled with greasy black substance.
      • Corrective Action(s): Clean gaps as best as possible. Repair tiles so debris does not build up in areas.
      • Correct by: immediately
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since Nov 2022) Build up of food debris observed on walls, handles of doors, and wire shelving.
      • Corrective Action(s): Develop a cleaning schedule and logs to ensure all areas fo facility are cleaned.
      • Clean identified areas immediately and maintain in sanitary condition.
      • Correct by: immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: *REPEAT* (Since Aug 2023) Tile of floor in meat cutting room observed to be damaged.
      • - Area near bandsaw
      • - Area near floor drain
      • Corrective Action(s): Above identified areas needs to be repaired so that the floor is smooth, non-absorbent, and easily cleanable.
      • Correct by; immediately
      • 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): 1. Sanitizer not available at start of inspection.
      • **Corrected during inspection** Inspector instructed staff to mix 100ppm bleach solution.
      • Bleach solution must be available at all times during operation.
      • Have detailed instructions posted on bleach solution mixing ratio so staff can mix.
      • Have test strips available for staff to test bleach solution to ensure it is proper strength.
      • 2. Meat cutting equipment not properly sanitized as sanitizer is not available at time of inspection.
      • **Corrected during inspection** Staff cleaned and sanitized equipment after sanitizer mixed.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff food stored directly next to raw meat for store use.
      • Corrective Action(s): Staff food is to be stored under or separate from food meant for public.
      • Correct by: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large gap between floor and emergency/back entrance.
      • Corrective Action(s): Seal door so outside light is not visible from the inside of store.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since Nov 2022) Build up of food debris on walls, handles of doors, and wire shelving.
      • Corrective Action(s): Clean all identified areas regularly.
      • Develop cleaning schedule and logs to ensure all areas of facility is cleaned.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Tile of floor in meat cutting room, near bandsaw, observed to be damaged.
      • 2. Tile of floor in meat cutting room, around floor drain, observed to not be sloped for proper drainage.
      • Corrective Action(s): 1-2. Repair floor tiling so it is smooth, non-absorbent, and easily cleanable.
      • Correct by: immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Some items in dry storage were stated to not be used.
      • Corrective Action(s): Remove items not needed for operation of business.
      • Correct by: immediately
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of house handwashing station's paper towel dispenser not stocked at start of inspection
      • **Corrected during inspection** Ensure paper towel is available.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Incense stick observed to be inserted into electrical outlet of Display Service Cooler (Poultry/Fish).
      • Corrective Action(s): Do not use incense near food. Incense ashes may contaminate food.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Nov 2022) Heavy build up of food debris and grease under oven.
      • 2. *REPEAT* (Nov 2022) Build up of food debris on walls and handles of doors of walk-in cooler
      • Corrective Action(s): Clean and sanitize above identified areas.
      • Correct by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting board heavily scored and stained.
      • Corrective Action(s): Replace/repair/resurface cutting board.
      • Correct by Oct 2023
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw lamb meat observed to be thawing at room temperature in cutting room.
      • **Corrected during inspection** Products to be moved back into walk-in cooler
      • Educate staff on proper methods of thawing products:
      • 1. Fully submerged under cold running water,
      • 2. In cooler
      • Corrective Action(s):
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed under back entrance door. Possible entrance for pests.
      • Corrective Action(s): Ensure door is sealed so light is not visible coming in from the outside.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of food and grease debris under oven.
      • 2. Build up of food debris on walls and handles of doors of walk-in cooler
      • Corrective Action(s): Above identified areas are to be cleaned and sanitized more frequently.
      • Correct by :immediately
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* No sanitizer was available at time of inspection.
      • **Corrected during inspection** Staff went to obtain bottle of bleach. Used damaged spray bottle to mix 100ppm bleach sanitizer solution.
      • Always have a sanitizer available for cleaning whenever in operation.
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* Build up of food debris/liquid in walk in cooler. Under shelves, on walls, doors and shelving.
      • Corrective Action(s): All areas should be cleaned regularly. Create a cleaning schedule for staff to use to ensure areas are cleaned. Verify areas are cleaned.
      • Correct by: Oct 2022
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food in display cooler for marinated meat measured 7.0°C at time of inspection. Staff stated food was in unit for approximately 2 hours.
      • Corrective Action(s): 1. Keep thermometers in unit to ensure unit can maintain temperatures of 4°C or less.
      • 2. If unit cannot maintain temperatures of 4°C or less, do not use unit to store potentially hazardous foods. Contact service technician. Do not store potentially hazardous foods in unit until temperatures of 4°C or less can be maintained.
      • Correct by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No sanitizer was available at time of inspection.
      • 2. Lemon scented bleach was used to mix sanitizer.
      • Corrective Action(s): 1. Always have sanitizer available for cleaning purposes, especially if any processing is done (meat saw and grinder observed to have meat).
      • Correct by: immediately
      • 2. Do not use scented bleach for sanitizing food contact surfaces. Scented bleach contains chemicals (which provide the smell) which is not safe for human consumption. Purchase unscented household bleach immediately.
      • Correct by: immediately
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris/liquids in the walk-in cooler. Under shelves, walls, doors, shelving.
      • Corrective Action(s): All areas should be regularly cleaned.
      • Correct by: July 19, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Upright cooler (lower) not working at time of inspection. Staff stated technician is scheduled to service unit the same day.
      • 2. Food in display cooler for marinated meat measured 7.0°C at time of inspection. Staff stated food was in unit for approximately 2 hours.
      • Corrective Action(s): 1. Have unit serviced by technician. Do not store potentially hazardous foods in unit until temperatures of 4°C or less can be maintained.
      • Correct by: immediately
      • 2. Keep thermometers in unit to ensure unit can maintain temperatures of 4°C or less. If unit cannot maintain temperatures of 4°C or less, have unit serviced by technician. Do not store potentially hazardous foods in unit until temperatures of 4°C or less can be maintained.
      • Correct by: immediately
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Deliveries of meat were left on the floor.
      • Corrective Action(s): Ensure foods are stored off the floor and protected from potential contamination. This can also assist in maintaining the facility in a clean and sanitary condition.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site did not have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): While in operation, at least one staff member must have FOODSAFE Level 1 or equivalent training. Either additional staff will need to be trained in FOODSAFE Level 1 or equivalent training or staff must be scheduled to ensure at least one FOODSAFE Level 1 or equivalent staff member is available on-site during hours of operation.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Food grade oil was stored in a windex spray bottle.
      • Corrective Action(s): Foods can only be stored in food grade materials. Containers which were previously used for chemicals cannot be used to stored food. Oil was discarded at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above potato salad.
      • Corrective Action(s): Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Chickens were relocated at the time of inspection.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bags of ingredients/spices were left on the floor.
      • Corrective Action(s): Ensure all foods are stored off the floor and protected from potential contamination. Food items were relocated at the time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door sweep does not completely prevent potential entry.
      • Corrective Action(s): service door sweep and ensure it can reach the ground and prevent any potential pest entry.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Facility has two cloth towels with a loop to hang on the wall for wiping hands. Screw was observed in the wall next to the paper towel dispenser to hang the towel. Staff member observed hiding the towels behind the hot water tank at the time of inspection.
      • Corrective Action(s): Do not use reusable towels to wipe hands. Cloth towels can result in recontamination and cross contamination of hands. Remove hand wiping towels from the facility along with the screw to hang the towels. Review proper handwashing practices. Screw was removed from the wall at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Ready-to-eat foods in the front display cooler were stored in direct contact with trays of raw meats.
      • 2) Box of meat was stored on the floor in the walk-in cooler.
      • Corrective Action(s): 1) Ensure foods are stored in a sanitary manner and ready-to-eat foods are stored separately from raw foods.
      • 2) Store foods off the ground and protected from potential contamination. Box of meat was moved off the floor at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are labelled to prevent accident mixing and/or misuse. Once labels fall off, ensure containers are relabelled.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated meat saw and meat grinder are currently sanitized twice a day. Once in the morning and once at the end of the night.
      • Corrective Action(s): Meat saw and meat grinder must be sanitized at least every 4 hours, followed by a thorough cleaning at the end of the day. Staff will sanitize equipment every 4 hours now.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff did not know how to prepare bleach in 2-compartment sink used for cleaning and sanitizing
      • 2) Bleach spray bottle was too strong - resulted in test strip bleaching out.
      • 3) Pans from the previous night used to hold chicken in the hot holding unit were still dirty from yesterday's use.
      • Corrective Action(s): 1) 2-compartment sink must be prepared with bleach at 100ppm for proper cleaning and sanitizing of equipment and utensils. Staff we instructed on how to manually prepare bleach at the time of inspection and prepared 100ppm to 200ppm bleach. Ensure bleach is prepared in the 2-compartment sink at the start of the day and changed in the middle of the day.
      • 2) Bleach spray bottle must be maintained at 100ppm to 200ppm for pro per cleaning and sanitizing of food contact surfaces. Bleach in excess of 200ppm can be toxic for human health. Bleach at 200ppm was prepared at the time of inspection.
      • 3) All chicken pans must be washed and sanitized at the end of the night. Pans were washed and sanitized at the time of inspection.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed either not washing hands before handling food or were not properly washing hands (did not use soap).
      • Corrective Action(s): Staff must wash hands properly with warm water and liquid hand soap, followed by drying hands with a single use paper towel whenever hands become dirty to prevent potential cross contamination. Reviewed proper hand hygiene with staff at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ready-to-eat foods were stored directly adjacent to raw chicken in the front display case.
      • 2) frozen lamb was placed a bowl and then placed in the mop sink.
      • Corrective Action(s): 1) Ensure there is a physical separation between ready-to-eat and raw foods to prevent potential contamination of foods. Tray of ready-to-eat foods was relocated at the time of inspection.
      • 2) Mop sink is considered a dirty area and cannot be used for storing food. Food items were removed at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front handwash station is leaking water.
      • Corrective Action(s): Service handwash station and ensure all equipment is maintained in good working order.
      • Correction date: May 9, 2019
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither staff on-site had FoodSafe Level 1 or equivalent training. Chicken is cooked in the facility in the back roasting area.
      • Corrective Action(s): At least one person in the facility must have FoodSafe Level 1 or equivalent training during operating hours. Additional staff must successfully complete a FoodSafe Level 1 or equivalent training or staff must be scheduled to ensure at least one FoodSafe Level 1 trained staff is present at all times.
      • Violation Score: 1
  20. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Facility was found to have a canister of brake cleaner in the facility.
      • Corrective Action(s): Brake cleaner is not a food grade chemical and must be removed from the facility.
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility was still found to have droppings in the back storage area.
      • Corrective Action(s): Facility needs to be free of pests. Contact professional pest control services to eliminate the pest infestation. Clean and sanitize all areas with rodent droppings using a 1:10 bleach solution.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back meat cutting area. Bleach sanitizing spray bottle was located in the washroom.
      • Corrective Action(s): Bleach sanitizer must be available in each food preparation area to allow for proper sanitizing of equipment and food contact surfaces. Equipment and food contact surfaces must be sanitized every 2 hours, when in constant use. Bleach spray bottle was relocated to the meat cutting room at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Package of seal meat was in a bus pan in the mop sink.
      • 2) Box of fish was stored on the floor in the walk-in cooler.
      • Corrective Action(s): 1) No foods items are to be stored in a mop sink basin. Basin is considered a dirty area. Food item was relocated at the time of inspection.
      • 2) Ensure all food is stored off the floor and protected from potential contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings (black and green) were observed in the back storage area.
      • Corrective Action(s): Facility must be free of pests. Clean and sanitize affected areas with a 1:10 bleach solution and monitor for continued activity. If pest activity persists, professional pest control services may be required.
      • Correction date: Today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Sweep for back door is missing, allowing for potential pest entry.
      • Corrective Action(s): Repair door sweep to prevent potential pest entry into facility.
      • Correction date: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) 2-compartment sink is leaking water (bottom side)
      • 2) 2-compartment sink faucet is leaking water.
      • Corrective Action(s): 1) Service 2-compartment sink and ensure it is able to hold water to allow for proper sanitizing of equipment. Rate of water loss is approximately 1cm in 10 minutes. Sink is able to maintain sufficient sanitizer levels to allow for proper contact time with equipment and utensils.
      • 2) Service tap and ensure all equipment is in good working order.
      • Violation Score: 9
  23. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Container of raw meat chicken were stored in direct contact with containers of ready-to-eat foods and sauces (front centre display cooler).
      • Corrective Action(s): Ensure raw foods and ready-to-eat foods are stored in a manner which prevents potential contamination of foods. Provide a separation space of physical barrier between raw and ready-to-eat foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried blood and food debris was found on the floor of the walk-in cooler (under shelving units).
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition. All spills must be cleaned at the end of the night.
      • Correction date: Today
      • Violation Score: 3
  24. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken rotisserie is still not being washed and sanitized after each use. Rotissarie was used the previous night and was still found to have dried chicken debris on the racks. This is a continuing violation. Aluminum foil wrapped pans with chicken debris from the previous night was also found stored above the oven
      • Corrective Action(s): Equipment must be washed and sanitized at the end of each night, not the next day. All equipment must be maintained in a clean and sanitary condition. Leaving food debris in the over and pans may also allow for potential attraction of pests. Continued repeat violation may result in the issuance of violation ticket(s) and or a Public Health Act Correction Order.
      • Violation Score: 15
  25. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken rotisserie is currently washed every 3-4 days. Old chicken debris was found on the racks in the oven. Hot holding pans with aluminum foil were also found with chicken from the previous night. Operator stated tin foil is changed the next day. Chicken is currently roasted from 2pm to 3pm.
      • Corrective Action(s): All equipment must be properly cleaned and sanitized after each use (one the rotisserie has properly cooled down) to prevent potential contamination of foods. Dirty aluminum foil must be discarded at the end of the night to prevent potential pest attraction. Rotisserie was cleaned and sanitized and oil aluminum foil was discarded at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station did not have any single use paper towels. Staff member stated paper towel dispenser in the staff washroom can be used.
      • Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced in the dispenser at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Facility had a cloth bath towel in the cutting room and staff observed wiping hands on aprons. Use of bath towels is a repeat violation.
      • Corrective Action(s): Immediately discontinue the use of bath towels for cleaning and/or hand wiping. Cloth towels may potentially cross contaminate food surfaces/equipment. Do not wipe hands on aprons. If hand are dirty, they need to be properly washed with soap and warm water, followed by drying using a single use method.
      • Violation Score: 15

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