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Cayenne Bistro & Grill

7677 6th St, Burnaby · Restaurant

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small under counter-glass cooler measures 8C
      • Corrective Action(s): Move all dairy items out of the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer did not have measurable chlorine in spray bottle
      • Corrective Action(s): New solution made at time of inspection, measured 100ppm chlorine
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease and food debris observed behind the cookline
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Prep table blocks access to handsink
      • Corrective Action(s): Ensure that handsinks are easily accessible at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants noted behind equipment.
      • Corrective Action(s): Staff aware, and facility is undergoing treatment with pest control.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice in glass door cooler measured 32C, staff stated it was made in the morning
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less, and then from 20-4C in 4 hours or less.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 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 to prevent bacterial growth.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender had food debris.
      • Corrective Action(s): Operator states blender is meant to be cleaned after every use; blender cleaned at time of inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open at time of inspection, no screen door in place.
      • Corrective Action(s): Operators in process of installing screen door. Keep back door closed until it is installed.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried dough observed stored at room temperature.
      • Corrective Action(s): As discussed, store the fried dough inside the cooler and reheat for service when ordered. You may keep 1-2 on display only and must be discarded at the end of the night.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink was blocked by a prep table at the time of the inspection.
      • 2) Staff was wrapping samosas on a table in the dining room area.
      • Corrective Action(s): 1) The hand sink must always be accessible for hand washing. Do not block the hand sink.
      • 2) As discussed, food prep must take place inside the kitchen. There is no hand sink in the front bar/service area.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording your cooler and freezer temperatures daily.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open metal cans of sauces found stored in the cooler. These foods must be transferred into a food grade container as there is a potential for leeching of the can liner into the foods
      • Corrective Action(s): Transfer contents of opened cans into a food grade container. Date to be corrected: today
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: It was confirmed that from previous inspection that while operator was absent, that no one had valid Food Safe Level 1 or equivalent.
      • Corrective Action(s): Provide proof of Foodsafe Level 1 registration for at least one staff who will be there in the absence of operator, to email provided. Follow-up with providing proof of valid Food Safe Level 1 certification.
      • Correction date: 2 weeks (for registration)
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1.Pots and pans stored on the floor under the oven and centre food preparation table.
      • 2.Food debris found above lids to dry goods bins.
      • Corrective Action(s): 1.Rewash and sanitize all pots, pans and plates and store in location that is free from potential contamination.
      • 2.Remove all lids and clean and sanitize them with 100ppm bleach.
      • Correction date: immediately.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not meeting sanitizing requirement of 50ppm to 100ppm chlorine at the plate. 0ppm of chlorine detected.
      • Corrective Action(s): Do not use dishwasher. When dishwasher is repaired, rewash all the dishes and utensils.
      • Correction immediately.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was placed near corner of counter at the bar, hidden behind planters and other items on the counter.
      • Corrective Action(s): Must post permit in a place visible to the public.
      • Correction date: 1 day.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Pots of cooked rice and containers of food found on the floor near the dry goods areas.
      • -Cups found in multiple dry food bins with handles touching food.
      • Corrective Action(s): -Move pots of cooked food to counter space.
      • -Remove all cups with handles in multiple dry food bins, wash and sanitize in 100ppm chlorine. Then store them in a clean place.
      • Correction date: by end of today.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodent droppings observed in the following areas:
      • -On the floor in the hot water tank room.
      • -Floor under metal rack of dishes at the back.
      • Pest control reports provided from March 14, 2019 indicated that a mouse was caught by operator, April 11, 2019 indicated no activity.
      • Corrective Action(s): -Remove rodent droppings and clean and sanitize the affected areas with 100ppm chlorine.
      • -Increase pest control service from monthly to every two weeks.
      • Correction date: 1 week.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Cluttering items found on the floor in the following areas:
      • -boxes on floor in hot water tank room
      • -pots and pans found underneath the oven and centre counter table
      • -containers of food at the back storage area (near dry goods)
      • Corrective Action(s): Move all items noted to shelf storage at least 6 inches off the floor.
      • Correction date: 1 week
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas appeared uncleaned:
      • -fume hood/exhaust canopy had a lot of grease build up.
      • -shelf underneath dough mixer
      • -stainless steel shelving unit with take-out containers had food debris observed
      • -trays with inverted take-out containers had food debris
      • -the stove and cooking areas (the walls surrounding, floor underneath cooking areas) required degreasing, cleaning and sanitizing.
      • Corrective Action(s): Clean the areas noted above.
      • Correction date: 2 weeks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was not able to meet sanitizing requirement of 50ppm to 100ppm chlorine at the plate.
      • Corrective Action(s): Repair the dishwasher to meet sanitizing requirement as noted.
      • Correction date: immediately.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut veggies in prep cooler noted at 8 C
      • Corrective Action(s): Ensure potentially hazardous foods are maintained at or below 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher noted with 0 ppm chlorine after the final rinse.
      • Corrective Action(s): Ensure low temp dishwasher is capable of reaching at least 50 ppm chlorine during the final rinse cycle to sanitize the dishes. Repair unit. Until repairs are done a manual sanitizing step will be required after the wash and rinse cycle in the unit.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Low temp dishwasher noted with 0 ppm chlorine at the final cycle. Sanitizer jug full. Air bubbles appears to be in the line.
      • 2. Prep cooler noted at 8 C.
      • Corrective Action(s): Ensure all equipment is operating properly.
      • 1. Low temp dishwasher must reach at least 50 ppm chlorine after the final rinse. Repair unit.
      • 2. Coolers must be maintained at or below 4 C. Monitor unit, repair if needed.
      • Correction date: 2 days
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometer noted in prep cooler.
      • Corrective Action(s): Ensure each cooler has an accurate thermometer.
      • Correction date: 1 week
      • Violation Score: 1