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Chai Authentic & Fresh

26391 Fraser Hwy, Aldergrove · Restaurant

9 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Milk jug is placed at room temperature measured at 12.9C.
      • 2. Block of butter is placed at room temperature measured at 11.7C
      • Corrective Action(s): 1. Milk is considered a potentially hazardous food and must always be stored at <4C. Operator indicated that it was placed outside to use 30min ago. Operator placed jug of milk back into working cooler at <4C.
      • 2. Butter is considered a potentially hazardous food and must always be stored at <4C. Butter was placed at room temperature more than 2 hours ago. Operator discarded the butter
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer not available in the main kitchen area.
      • Corrective Action(s): QUATS sanitizer must always be available for cleaning and sanitizing food contact surfaces. Operator dispensed into a container QUATS sanitizer tested at >200ppm. Label the container as "sanitizer"
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed employee touch raw food and ready to eat food without hand washing.
      • Corrective Action(s): Always wash your hands when going from non food preparation tasks or going from raw to cooked food. Glove use does not replace handwashing. Operator re washed their hands
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease/food debris under the grill top unit and behind the preparation table
      • Corrective Action(s): Clean and sanitize the following areas
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large amounts of ice formation in the walk in freezer, building up on the racks. Water dripping from condenser in the walk in cooler, bucket being used to collected the water. Water in the bucket is overflowing
      • Corrective Action(s): Remove the ice build up and ensure no accumulation of water is present in the walk in cooler. Remove the overflow of water in the bucket and ensure to repair the water leaking from the condenser.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is not available on site.
      • Corrective Action(s): Permit along with the decal must be posted in a location that is easily visible. Connect with area inspector if you require a new permit.
      • Date to be corrected by: today.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large ice build up in the walk in freezer
      • Corrective Action(s): Clear the ice build up as this may affect the ability of the unit to reach proper temperatures.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Portable gas stove with large batch of curry on top seen at the table near the drive thru window. Operator indicated that curry was just finished cooking on the portable gas stove.
      • Corrective Action(s): All food preparation/cooking of food must be done at the designated area as per floor plan. All cooking must be done under the vents to prevent potential fire hazard. Move the portable stove to the vents area and cook food in this area moving forward.
      • Date to be corrected by: today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Employees seem unsure of how to use sanitizer and test strips.
      • Sanitizer tested 0ppm Quat during the first run, 150ppm Quat during the second run.
      • Operator submerged test strips for >20 seconds and test strip still had no colour change.
      • Corrective Action(s): Train employees on how to use sanitizer.
      • Train employees on how to use test strips.
      • Let the sanitizer run for 1-2 min with the water until warm and then refill.
      • Sanitizer strip should be submerged between 5-10 seconds depending on the label instructions (label was missing).
      • Strip should read a minimum of 200ppm.
      • Date to be corrected by: Today.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: When asked where
      • Both sinks were dry - signs that staff were not washing their hands.
      • When asked, first employee said that they wipe down the sink water after washing hands.
      • Second employee said they get soap from the soap dispenser and then bring it over to the produce sink to use this one as a hand washing station so they don't show customers they are washing hands.
      • When asked when the last time staff washed hands, they said at the beginning of the shift, >1-2hrs ago.
      • Corrective Action(s): Ensure to train staff on hand washing.
      • Staff should wash where it is closest to food prep, at the designated hand sink where it is fully supplied (soap and paper towel in dispenser). Is OK to wash hands and demonstrate proper hand hygiene in front of customers.
      • Do not wipe down sinks and recontaminate hands after hand washing.
      • Date to be corrected by: Today.
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): There is no sanitizer available in the 3 compartment sink. Operator says they ran out, more is coming today.
      • Bleach is available (but scented) and this is usually intended for floors
      • Corrective Action(s): EHO demonstrated to employees by filling the sink. Education provided on using bleach to make 100ppm solution for sanitizing.
      • Ensure to train your employees on alternative methods.
      • Supply with Quat sanitizer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Facility has run out of Quat sanitizer for the day.
      • Other types of sanitizer is available in the facility (bleach, hydrogen peroxide), however, employees appear unsure of how to use these sanitizers.
      • Quat sanitizer supply is also for the 3 compartment sink.
      • Corrective Action(s): Train employees to use the alternative sanitizers. Only one should be used per surface at a time.
      • Supply facility with the Quat sanitizer as per your Sanitation Plan.
      • Date to be corrected by: Today.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There are 3 hand washing stations in the restaurant. Two of these are not in use - dry, employees say they do not use them but these are supplied. Employees say they use the 3rd one.
      • The third one is used but not supplied with paper towels. Paper towels not replaced during the inspection.
      • This sink also has obstruction by chai tea tubing filling the sink and draining into it.
      • Employees also say that majority of the time, they use gloves so their hands won't get that dirty to need to wash hands all the time.
      • Corrective Action(s): Use the other hand sinks in the meantime until chai tea tubing issue is resolved.
      • Ensure to wash hands even with glove use.
      • Manager/Owner will need to retrain staff on glove use. (1 week)
      • Date to be corrected by: Immediately.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tubing from two chai tea machines drain into hand sink. Tubing material fills the sink.
      • Employees wash hands on top of the tubing as this the most accessible hand sink.
      • As the sink fills, back siphoning is possible.
      • Corrective Action(s): Either use the other sinks as hand sinks and stop washing hands at this sink (Today)
      • OR
      • Change the tubing (e.g. make it shorter, affix to wall) so allow tubing to drain, without it sitting and obstructing the sink. Make it short enough so that employees are not washing hands on top of the tubing. Ideally, hand sinks should be designated for hand washing only.
      • Date to be corrected by: 1 month.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Employees do not have their Food Safe Certificate.
      • Corrective Action(s): Have staff take their food safe.
      • Date to be corrected by: 1 month.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sink stoppers missing from dish sink. Only one of three available, with a second partially broken. This will impact proper three sink manual dishwashing procedures.
      • Corrective Action(s): Immediately go to store and obtain proper sink stoppers. Send picture when completed. Must be done within the next day or two.
      • Violation Score: 5