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Cefa Brentwood

LM100 - 4664 Lougheed Hwy, Burnaby · Restaurant

20 inspections

  1. Routine Inspection

    0 infractions

  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): Dishwasher final rinse reaches 67.6oC only.
      • Corrective Action(s): Until dishwasher is repaired:
      • 1. Wash and rinse in dishwasher.
      • 2. Soak dishware in bleach sanitizer for 2 minutes.
      • 3. Air dry.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher final rinse reaches 68.6oC only.
      • Corrective Action(s): Repair dishwasher so that final rinse reaches 71oC on plate.
      • Use thermometer inside dishwasher instead of relying on the gauge.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hi temperature dishwasher is not reaching the minimum temperature of 71oC on plate. Maximum temperature reached 65.6oC. Digital reader on dishwasher indicated rinsing temperature at 188oF.
      • Corrective Action(s): Do not use dishwasher until it is checked by technician, and at least 71oC is reached on plate aftery cycle.
      • In the meantime:
      • 1. Wash and rinse in dishwasher
      • 2. Soak dishwasher in sanitizer for 2 minutes
      • 3. Air dry
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not hot enough, although digital reader indicated it reached at least 180oF. Maximum temperature reached at least 65.6oC, as per themolabel.
      • Corrective Action(s): At least 71oC must be reached on plate after cycle.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowl is observed as scoop in some of the dry goods containers, touching food.
      • Corrective Action(s): If bowl is used to scoop food keep bowl outside of the container. Otherwise scoop with handle can be used and placed inside container, with handle sticking up.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Probed food items stored in 1 door cooler measured above 4C. Mayo (5.4C), tomatoes (6.6C), yogurt (6.8C).
      • Corrective Action(s): All potentially hazardous food items were discarded at time of inspection. Only non-potentially hazardous foods remain in this cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1 strainer stored inside a cabinet was found with dried food debris caked on.
      • Corrective Action(s): Strainer was immediately cleaned and sanitized again. All equipment and utensils must be maintained and stored in a sanitary condition.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 spray bottle of bleach sanitizing solution measured >200ppm chlorine.
      • Corrective Action(s): Solution was diluted at time of inspection to measure 200ppm chlorine.
      • For 1 spray bottle, it is approximately half a cap full of bleach (2mL of bleach per 1L of water will give a 100-200ppm solution).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • > Rice cabinet - grains of rice
      • > Dry storage room - food debris underneath shelving units in the back corner
      • Corrective Action(s): Remove all food debris, clean and sanitize above mentioned areas as per your sanitation plan. Removing food debris frequently will help to prevent pests.
      • Date to be corrected by: July 7, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1 door cooler in storage room had air temperature of 7.9C. Coolers were open at the start of inspection as staff were loading supplies. Noted the air temperature did not drop down to 4C after 1 hour, and probed food items that were stored overnight measured above 4C.
      • Corrective Action(s): Service this cooler immediately. Do not store potentially hazardous foods inside this cooler until the air temperature is maintained at 4C or colder. Obtain accurate thermometers for inside each cooler unit.
      • Date to be corrected by: July 7, 2022.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers are lacking thermometers.
      • Corrective Action(s): Obtain thermometers to place inside the coolers. Use this thermometer when verifying storage temperatures.
      • Date to be corrected by: July 7, 2022.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution was >200ppm chlorine.
      • Correction: for one small bucket full of water, add 1 capfull of bleach to achieve 100-200ppm chlorine. Please obtain test strips to verify on site.
      • Corrective Action(s):
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Leftover milk from previously opened jugs stored in 2-door refrigerator probed to be 9.5C.
      • - All leftover milk discarded during inspection. Unopened jugs and cartons of milk, cream and yogurt were relocated to the 1-door cooler. Packaged shredded cheese relocated to the freezer. All that remains in 2-door cooler are non-PHFs and whole fruits/vegetables.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution in sanitizer bucket measured >200ppm chlorine as per test trips. Test strip "bleached out"
      • - Solution was remade to measure 200ppm chlorine. Test strips provided.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door cooler had an air temperature of 10C, outside digital readout ranged from 9C to 14C. Waited 15-20 minutes to determine if the cooler was going through a defrost cycle but temperature remained at 10C. Temperature logs were not yet recorded for the day.
      • Corrective Action(s): - Have the cooler serviced to maintain an air temperature of 4C or colder.
      • - Manager contacted service company during inspection.
      • Date to be corrected by: immediately
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): - Re-used plastic containers are being used as scoops in bulk dry product storage bins and stored touching the food products. These containers are not designed for this purpose.
      • Corrective Action(s): - Remove plastic containers from bulk dry product storage bins and replace with scoops which are intended for this purpose.
      • - Food scoops must be durable and constructed of food grade materials.
      • - Ensure that scoops are stored in a sanitary manner and that handles are not in contact with the food product.
      • [Correction Date: January 20, 2020]
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): - Foodhandler does not have a valid FOODSAFE certificate. FOODSAFE certificate expired March 16, 2013.
      • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent in operator's absence.
      • - FOODSAFE certificates are valid for 5 years from date of issuance.
      • - Train and schedule staff accordingly.
      • [Correction Date: January 20, 2020]
      • Note: Another foodhandler with a valid FOODSAFE certificate arrived during the inspection.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Re-used plastic containers being used as scoops in dry goods bins and stored touching the food products. These containers are not designed for this purpose. They are not durable and do not have designated handles which can cause contamination of the food product.
      • Corrective Action(s): - Remove plastic containers from bins and replace with scoops which are intended for this purpose. Ensure scoops are stored in a sanitary manner in which the handle is not in contact with the food product. [Correction date: today]
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cooked (steamed) broccoli and cauliflower was noted stored at room temperature. Product was 20-21C. Food handling staff reported vegetables were cooked/steamed <2hours prior; however the intent was to keep them out until service for an additional 45min.
      • Corrective Action(s): - Cooked vegetables are potentially hazardous foods and need to be stored at proper temperatures - either at 60C (hot holding) or hotter or 4C or cooler (in the fridge). Staff was directed to transfer products to the cooler immediately to complete the cooling process. If potentially hazardous foods are cooled they must be cooled rapidly from 60C to 20C within 2 hours max.; transferred to the cooler and cooled from 20C to 4C within 4 hours max. Review all food handling procedures with staff and ensure food handling procedures are present for staff to refer to.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed food handling staff wearing gloves touching hair and touching numerous surfaces in the kitchen (cooler door handles, dishes).
      • Corrective Action(s): - Foodhandler was instructed to remove gloves and wash hands. Gloves are not a replacement for handwashing and need to be changed at the same frequency hands are washed. Gloves should only be worn after hands are washed and for direct food handling. Once the food handling task is complete, gloves are to be removed and discarded. Review glove use policy with staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw meat was stored above ready to eat food items (fruit) in 2 door stainless cooler. Note: Meat was stored in additional containers to prevent dripping.
      • Corrective Action(s): - Re-organize cooler and always store raw meat beneath ready to eat items and produce. Always follow safe food storage practices. Staff moved raw meat to the bottom of the cooler and placed ready to eat items above it at the time of the inspection.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - 3 covered trays of rice stacked on top of each other inside cooler. Rice temperature 24 deg C to 37 deg C
      • - Staff advised that rice was cooked and put away for the next day. Rice was cooked less than 2 hours prior.
      • Corrective Action(s): - Foods must be cooled quickly:
      • - >60 deg C (HOT) to 20 deg C WITHIN 2 hours
      • - 20 deg C to <=4 deg C (COLD) WITHIN 4 hours
      • ** Allow steam to escape, allow adequate cold air circulation between trays to help food cool quicker.
      • ** Provide a Food Safety Plan to reflect advanced food preparation. Ensure that the document provides cooking, cooling, and reheating steps.
      • ** Foods can only be cooled and reheated ONCE.
      • ** Premises should consider obtaining an ice wand to facilitate cooling processes.
      • Note: Trays of rice were put in freezer at time of inspection to help batch cool quickly. Foil cover was opened at edges to allow steam to escape.
      • Violation Score: 15