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Chao Mami

4088 Hastings St, Burnaby · Restaurant

22 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap in the dispenser at the kitchen handwashing sink was stuck and not being properly dispensed. Staff was advised to place a pump soap for now until the dispenser is cleaned.
      • Corrective Action(s): Ensure the handwashing sink is equipped with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff was not aware that the only available handwashing sink in the kitchen was missing liquid soap until brought up by the health inspector.
      • Corrective Action(s): Ensure to use the handwashing sink in the kitchen to properly wash hands prior to initiating any food prep in the morning, after breaks, and after each possible contamination during operation. Wearing gloves is not substitute for proper handwashing, as explained at this time.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Too many frozen food (soup, raw meat) placed at room temperature at this time. As per staff all to be either prepared (marinated and placed back in cooler) or cooked within the next 60-90 minutes. Staff was advised to put any food that are not to be prepared/handled within the next 30 minutes in the cooler at this time.
      • Corrective Action(s): Frozen food must be thawed by placing in a cooler in advance or under cold running water. DO NOT thaw frozen food by leaving them out in room temperature.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was placed above and beside vegetables in the glass sliding door cooler. Staff had moved the raw meat to the bottom shelf of another cooler.
      • Corrective Action(s): Ensure to have raw meat and seafood stored below and away from ready-to-eat food and vegetables to avoid contamination of food at all times.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Too many frozen raw meat were placed on a counter to be used within the next 20-30 minutes- as per staff. 4 large packs of raw beef for slicing/2 packs of raw pork. 2 large boxes of frozen raw meat placed on the floor. Staff advised the boxed were received just prior to the inspection. Raw meats were confirmed to be still frozen and placed in the freezer at this time.
      • Corrective Action(s): Ensure to take small amount of frozen food at a time and use it within 10-15 minutes to avoid improper thawing of frozen food.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): As per staff, the blender used for smoothies was being washed with detergent at the front servery sink and taken back to the dishwasher only at the end of the day.
      • Staff was advised to have the blender washed and sanitized throughout the dishwasher every 2 hours.
      • Corrective Action(s): Ensure to have the blender washed and sanitized through the dishwasher at least once every 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Buckets and pot were placed in front of one of the two handwashing sinks available in the kitchen. Staff was advised to have them removed at this time.
      • Corrective Action(s): Ensure to have all handwashing stations free of obstruction at all times. *Front servery sink must be used for handwashing purposes only.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor underneath cooking equipment requires more frequent cleaning.
      • Corrective Action(s): Ensure to have the area cleaned on a more regular basis.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Large ice machine inside the kitchen has some staining on the interior surface.
      • Corrective Action(s): Ice machine must be fully emptied before cleaning and sanitizing.
      • Date to be corrected by: September 26, 2024
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Blender used for smoothies is cleaned with detergent after each use but is not being followed up with a sanitizer.
      • 2) One spray bottle of bleach solution in the kitchen measured >200ppm chlorine.
      • Corrective Action(s): 1) Discussed with operator, the blender used for smoothies must be properly sanitized every 4 hours or at least at the end of the day. The surface must be in contact with the bleach solution for at least 2 minutes before allowing to air dry.
      • 2) Bleach sanitizer for food contact surfaces must be 100-200ppm chlorine. Dilute solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops were stored in water. One container has a few pieces of ice in the water indicating it had melted.
      • Corrective Action(s): Rice scoops must be kept dry or on ice. Add more ice once it begins to melt.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grime/grease accumulation is observed at the cook line. A deep cleaning is required. Vent hood filters have not been cleaned and sanitized weekly as per scheduled.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Vent hood filters should be removed for cleaning and sanitizing once a week. A deep clean should occur approx. every quarter depending on usage.
      • A follow-up for vent hood filter cleaning will be conducted in 1 week
      • Deep cleaning must be completed by the end of October. Send an update to EHO by no later than October 31, 2024 for a follow-up.
      • Date to be corrected by: September 26, 2024
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tile flooring in the kitchen needs to be repaired in the following areas:
      • 1) At the kitchen entrance
      • 2) In front of the standup freezer in the back of the kitchen
      • Corrective Action(s): Tiles by the kitchen entrance will be repaired today according to operator. Back tiles must be replaced within 2 weeks
      • Send photos of fixed tiles to EHO
      • Date to be corrected by: October 3, 2024
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One container of rehydrating noodles was stored on a shelving rack. These were rehydrating to be used later today.
      • Corrective Action(s): All rehydrated foods are potentially hazardous that require refrigeration at 4C or colder.
      • > Operator moved the container into cooler at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bucket at the cook line had 0ppm chlorine. In-use wiping cloths were submerged in this solution.
      • Corrective Action(s): Operator remade bleach solution to 200ppm chlorine.
      • Sanitizer solutions that are heavily used and appear cloudy should be remade in the middle of the day. Use test strips to verify the concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink next to dishwashing was obstructed at start of inspection by a large stock pot stored in front of the basin.
      • Corrective Action(s): Relocated stock pot. Do not obstruct handwashing stations. There must be clear access to handsinks at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) In both 2-door coolers, observed raw meats stored above and next to cooked food items.
      • 2) Rice scoops were stored in room temperature water.
      • Corrective Action(s): 1) Reorganize stored foods so that raw meats are BELOW and on a separate shelf from cooked items or raw vegetables that will not be cooked again.
      • 2) Rice scoops must be stored on ice or dry.
      • Date to be corrected by: end of day today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 2 door bar cooler at server station had air temperature of 9.7C.
      • Corrective Action(s): All potentially hazardous foods were moved to other working coolers while operator adjusted the temperautre of the cooler. Temperautre came down to 1.5C at the end of the inspection after adjustments. Keep the temperature at this setting moving forward. If food is starting to freeze, adjust only SLIGHTLY.
      • Potentially hazardous foods may now be stored in this cooler.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ice wand was observed to be stored on floor. Note: Was not in use
      • 2) Scoops for rice kept in water at room temperature
      • Corrective Action(s): 1) Wash and sanitize ice wand. Store in sanitary location.
      • 2) Keep scoops for rice in ice water or in clean location and wash and sanitize every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Containers of spring roll filling were only partially covered in sliding door cooler
      • Corrective Action(s): - Ensure food is fully and tightly covered so that it is fully protected from sources of contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Cockroaches (live and dead) were observed in glue board in overhead cabinet (above food prep sink) and in glueboard located between food prep sink and sliding door cooler.
      • - Current pest control service is monthly. Most recent service 20-Jul-2023.
      • Corrective Action(s): - Remove all items from overhead cabinet and clean and sanitize interior of cabinet.
      • - Continue to maintain regular pest control service and increase service to every two weeks until cockroach activity is controlled. Follow all recommendations of pest control technician.
      • Note: Additional service/treatment by Pest Control Technician was scheduled by Manager at time of inspection.
      • - Provide pest control service reports to EHO.
      • - Maintain a high level of sanitation including in hard to reach areas to eliminate sources of food and moisture.
      • - Ensure foods are kept tightly wrapped/covered and protected from contamination at all times.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grime present on floor by hot water tank
      • - Residue/film noted on shelving where dishes are stored
      • Corrective Action(s): - Clean floor to remove grime. Ensure hard to reach areas of floor are cleaned regularly to prevent any build up.
      • - Remove dishes from shelves and clean and sanitize surfaces.
      • To be corrected by: 31-Jul-2023
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: No handsoap and single use disposable paper towel at one handsink in the kitchen. The other handsink has blocked soap dispenser.
      • Corrective Action(s):
      • Ensure to have every handsink fully equipped with liquid handsoap and paper towels in working dispensers at all times. Operator corrected these items at the time of inspection.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Observed notable amount of cockroaches caught on glue boards inside side cabinet attached to the freezer unit. Some live/free cockroaches present inside the cabinet as well. Cabinet was not used for food storage.
      • Corrective Action(s):
      • - Remove glue boards that are saturated. CLEAN and SANITIZE all surfaces of the cabinet. Pull out all items from the cabinets and thoroughly clean & sanitize. Every single storage compartment and cabinets will be checked during the follow up inspection. Staff started cleaning the cabinet at the time of inspection.
      • Date to be corrected by: Feb 6, 2023
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease observed underneath cooking units.
      • - Food debris/sticky containers and trays observed for dry ingredients.
      • - Soiled metal storage racks.
      • - Rodent droppings observed on the floor of the electrical panel closet.
      • Corrective Action(s):
      • - Clean the areas mentioned above.
      • - Equip new containers and trays for the ones that are too old.
      • - Sanitize areas with rodent droppings after cleaning.
      • Date to be corrected by: Feb 6, 2023
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Observed carboard secured onto the freezer unit as a cover panel.
      • Corrective Action(s):
      • - Do not use cardboard to fix/repair. Use proper material/equipment to be used as a cover panel.
      • Date to be corrected by: Feb 28, 2023
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsoap dispensers were empty in the back kitchen. One handsink did not have single use paper towels.
      • Corrective Action(s):
      • - 2 handsinks' soap dispensers were refilled at the time of inspection. Staff brought a new roll of paper towel for the one handsink. Ensure all handsinks are fully equipped with hot and cold running water, liquid soap in a dispenser and single use disposable paper towels at all times.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in container with cloths submerged. This issue was noted on the previous routine inspection. Staff member on duty said the sanitizer was made about 2 days ago.
      • Corrective Action(s): Ensure sanitizer is made fresh at the start of each day and changed routinely throughout the day (ie. once every 2 hours) to ensure minimum required sanitizer concentrations are maintained.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted two bins, one stacked on top of each other, obstructed access to the hand sink beside the dishwasher at time of inspection.
      • Corrective Action(s): Ensure hand wash stations remain unobstructed at all times.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted large pots stored on a metal pallet in front of hand wash station.
      • B) Noted potential for splashing from hand sink beside dishwasher, onto clean dishes on the drain board that are drying..
      • Corrective Action(s): A) Relocate large pots to avoid staff having to reach over pots while hand washing and exposing pots to potential contamination.
      • B) Install a splash guard between drain board and hand sink to avoid potential contamination of drying food equipment. In the interim, do not push the drying rack all the way up to the end of the drain board. Leave enough of a space to avoid contamination
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Did not detect sanitizer in container with cloths submerged. Sanitizer in spray bottles was bleaching out the test strip (ie. too strong).
      • Corrective Action(s): Ensure chlorine sanitizer is maintained at 100ppm. Make sanitizer solution fresh at the start of each day and change as needed to maintain minimum required concentrations. Obtain test strips to verify and monitor sanitizer concentration.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted missing light cover over the lights in the back of the kitchen.
      • Corrective Action(s): Repair/replace light cover or install sleeves over lights.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature (internal temp 18C to 21C) at time of inspection: bean sprouts, sausage, fried onions, shrimp.
      • Corrective Action(s): Keep all cold potentially hazardous foods stored at 4C or less at times, either in the cooler unit or on ice.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted large pots stored in the ground where mouse droppings were. Immediately wash and sanitize these pots.
      • Corrective Action(s): Ensure all food equipment is stored minimum 6 inches off the ground. Do not store any food equipment on the ground.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cloths noted on food contact surfaces. No sanitizer available to store wiping cloths.
      • Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area. Keep all reusable wiping cloths stored in sanitizer solution to prevent microbial growth or use single use paper towel to wipe.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted hand wash station in kitchen had container of lettuce in it. Hand sink in the front drink area did hot have any paper towel.
      • Corrective Action(s): Ensure hand wash stations are designated for hand washing purposes only. Ensure they are fully equipped and unobstructed at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted raw chicken being cut it in the mop sink - chicken was discarded at time of inspection. Also noted container of lettuce stored in the hand sink - discarded at time of inspection.
      • Corrective Action(s): Do not store/prepare foods in any sinks other than the food preparation sink.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted package of frozen raw beef on the counter - transferred to cooler unit.
      • Corrective Action(s): Ensure frozen potentially hazardous foods are thawed at 4C or less, in the cooler unit or under cold running water. Do not thaw foods at room temperature.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted mouse droppings around the perimeter of the walls under equipment and hand sinks. Operator said they have pest control services coming in monthly.
      • Corrective Action(s): Clean up all droppings. Monitor for new activity and report it to pest control technician. Maintain a high level of sanitation and ensure all foods are stored in pest proof containers. Remove all garbage from the premises at the end of each night. Locate and seal any entry points. Follow all recommendations made by pest control technician. **Operator to send copy of last 3 pest control reports to the undersigned for review**.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) High temperature dishwasher did not achieve 71C
      • B) Sanitizer was made up and available but did not appear to be used. Several wiping cloths were noted on the food preparation counters.
      • Corrective Action(s): A) Operator proposed manually sanitizing the dishes. Dishwasher to be used to wash/rinse the dishes and one compartment of two compartment rinse sink (which is separate from the hand sinks and food prep sink) to be used to manually sanitize. Ensure 100ppm chlorine sanitizer is made up and a contact time of 2 minutes is obtained. Operator called dishwasher technician at time of inspection. Dishwasher technician will be on site tomorrow morning. Follow up inspection will be conducted tomorrow afternoon.
      • B) Ensure all wiping cloths are stored in sanitizer solution to prevent microbial growth.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted some droppings under the hand sink beside the cookline, under 'habco' cooler, behind hot water tank, under cart next to number 9 cooler.
      • Corrective Action(s): Clean up all droppings. Locate and seal any entry points. Operator said that the pest activity is recent. Obtain the services of a professional pest control company. Email copy of pest report to the undersigned for review. Continue to monitor pest activity and report any new activity to the pest control technician.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher reached 64.C max. Noted temperature gauge on dishwasher only reached around 65C
      • Corrective Action(s): Have dishwasher repaired so it is able to sanitize at 71C plate level/82C manifold.
      • Violation Score: 9
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions