Chatime (Royal Oak)

5216 Kingsway, Burnaby · Restaurant

12 inspections

Routine InspectionJan 23, 2026
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Operator cannot find the Chlorine Test Strips to monitor the sanitizer step for Manual Washing
  - Corrective Action(s): Obtain to ensure concentrations >100ppm chlorine residual
  - Violation Score: 3
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: QUAT sanitizer spray not labelled
  - Corrective Action(s): All cleaning chemicals must be properly labelled
  - Violation Score: 3
Routine InspectionSep 16, 2025
0 infractions
Routine InspectionNov 1, 2024
1 infraction
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
  - Observation: Operator has made a few structural changes in the back wash area without approval:
  - -added a preparation table and small chest freezer
  - -Shelves have been shuffled to mainly against the wall
  - Corrective Action(s): Update your Floor Plan to reflect the changes and submit to this office
  - **Do not make structural changes until they are approved by the Health Department
  - Violation Score: 3
Routine InspectionApr 26, 2024
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): In-use ware like your mixing cups -only being fully washed at 3-compartment sink at the end of the day with intermittant rinsing inbetween
  - Corrective Action(s): Mixing cups for drinks need to go through a fully Manual Wash at 3-compartent sink at least every 4 hours -not just at the end of the day (12p-11pm)
  - Otherwise have a new clean set of mixing cups every 4 hours then wash all the ware at the end of the day
  - Violation Score: 5
Routine InspectionJan 19, 2024
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Two stored open cans of bubble tea pearls in fridge
  - Corrective Action(s): Once food cans are opened transfer any leftovers into a washable container -the open cans may oxidize and contaminate the foods
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Two lower shelves still have packing tape on the surface
  - Corrective Action(s): Remove the packing tape to expose the stainless steel surfaces below
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: A hot water making machine is leaking accumulating in a bucket on a floor and does so overnight
  - Corrective Action(s): Repair/replace unit. There should be no standing water in the facility as it may provide a food source for pests
  - Violation Score: 3
Follow-Up InspectionMay 26, 2023
0 infractions
Routine InspectionMay 19, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) Cream diluted with water in a pitcher was stored on ice bath. Cream surface temperature measured 9 degrees C and internal temperature measured 4.5 degrees C
  - 2) Cream in small squeeze bottle was stored on ice bath. Cream surface temperature measured 6 degrees C and internal 4.1 degrees C. ** NOTE: Both creams were stored on ice bath within 2 hours.
  - CORRECTIVE ACTION
  - 1/2 Transfer all the creams in the prep cooker. Ensure to store cream at or below 4 degrees C.
  - Corrective Action(s):
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1.) NO QUAT or Bleach sanitizer readily available for sanitizing food contact surface. Sanitizer buckets were empty. No sanitizer spray bottle noted.
  - 2.) Staff was using an unapproved disinfectant for sanitizing food contact surface.
  - 3.) In-use utensils were not being properly washed and sanitized. As per staff, they clean and sanitize the in-use utensils once a day or at the end of their shift.
  - CORRECTIVE ACTIONS
  - QUAT sanitizer with 200 ppm QUAT concentration or bleach solution with 100-200 chlorine level must be used for sanitizing food contact surface. Operator was taught how to prepare QUAT sanitizer buckets. Staff was educated regarding the unapproval disinfectant, which must be use only for floors.
  - √ Wiping cloths were stored in QUAT sanitizer bucket after talking to the staff.
  - 3.) In-use utensils should be clean and sanitized at least once every 4 hours.
  - Corrective Action(s):
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Front of house handsink was obstructed with dishware.
  - CORRECTIVE ACTION
  - Ensure to keep all handsink accesible and not obstructed at all times. Remove the dishware.
  - Corrective Action(s):
  - Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Temperature log sheets were not available and not in use.
  - Date to be Corrected By: May 19th, 2023 (Same day)
  - CORRECTIVE ACTION
  - Create a temperature log sheets and use it to record the temperatures of all the coolers and freezers in the premises.
  - Corrective Action(s):
  - Violation Score: 1
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: No staff on duty has FOODSAFE Level 1 or equivalent at time of the inspection.
  - Date to be Corrected By: May 26th, 2023 (1 week)
  - CORRECTIVE ACTION
  - Ensure that at least one staff with FOODSAFE Level 1 or equivalent training is present in the premises in operator's absence.
  - Dtaff must renew expired FoodSafe training. Inform operator to fix schedule of the staff in order to have someone with FOODSAFE training onsite at all times.
  - Corrective Action(s):
  - Violation Score: 1
Routine InspectionJan 6, 2023
1 infraction
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
  - Observation: - Alterations were made to food premises as detailed in comments section without plans having been submitted and approval being received.
  - Corrective Action(s): - Submit layout plans showing alterations and added equipment to Environmental Health Officer for review.
  - To be completed by: 13-Jan-2022
  - Violation Score: 1
Follow-Up InspectionJun 29, 2022
0 infractions
Routine InspectionJun 22, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) Staff unclear on proper dishwashing procedures including sanitizer to use. Staff reported dishes are rinsed after sanitizing step.
  - Sign posted at dishwashing area; however, not being followed or referred to.
  - 2) In use wiping cloths kept on counter with no sanitizer in use
  - Corrective Action(s): 1) Ensure proper dishwashing procedures are followed 1) wash 2) rinse 3) sanitize 4) air dry.
  - Do not rinse dishes after sanitizing step. Allow to air dry.
  - Train all staff and ensure they know and are following proper dishwashing procedures and know which product is used for sanitizing and the correct concentration.
  - Use test strips to verify concentration. Refer to posted sign with dishwashing steps and required concentration for sanitizer.
  - Sinks were filled by staff member at time of the inspection. Sanitizer solution in sink was checked and measure 100ppm chlorine. Test strips present for checking concentration.
  - 2) Store in use wiping cloths in sanitizer solution. A bucket was filled bleach solution was filled by staff member at time of the inspection. Concentration was checked and measured 100-200ppm chlorine.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: - Debris (dirt/sand, packaging materials, hair) present on edges of floor and under shelving units.
  - Corrective Action(s): - Thoroughly clean edges and hard to reach areas of the floor to remove all debris. To be corrected by: 29-Jun-2022
  - Violation Score: 3
Routine InspectionJul 22, 2021
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): - Staff not following or aware of proper manual dishwashing procedures and unsure of sanitizer to use. Staff indicated bleach is used at the end of the shift; however bleach present is an "oxygen bleach" not chlorine bleach. Quats sanitizer was present; however, not in use for sanitizing dishes. Dishes are to be washed, rinsed, sanitized (in an approved sanitizer) and air dried.
  - Note: Premises serves drinks in take out containers only; however, dishes used for preparing products need to be washed, rinsed and sanitized.
  - Corrective Action(s): - Ensure dishes are washed, rinsed and sanitized with in an approved sanitizer (Chlorine bleach or quats). In use blender pitchers are to be cleaned/sanitized every 4 hours at a minimum. Ensure all staff are properly trained, knowledgeable about products to be used and adhering to proper dishwashing procedures.
  - - Owner arrived at time of inspection and reported quats (from dispenser) would be used as a sanitizer for dishwashing sanitizing step and surfaces. Quats test strips present for verifying concentration.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: - Boxes of food products (syrups, sugar) stored on the floor
  - Corrective Action(s): - Store all items on shelving a minimum of 6inches off of the floor. [Date to be corrected by: July 23, 2021]
  - Violation Score: 3
Routine InspectionAug 20, 2020
0 infractions