Chef Hung Beef Noodle Restaurant

109 - 9055 University High St, Burnaby · Restaurant

16 inspections

1. Follow-Up InspectionApr 16, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - Low Temperature Chemical Sanitizing Dishwasher: No (0 ppm) chlorine residual detected.
     • Corrective Action(s): - Minimum 50 ppm chlorine residual required at the end of each and every dishwashing cycle.
     • - Refer to Violation Code 308.
     • [Correction Date: Immediately]
     • Violation Score: 5
   • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
     • Observation: - Operator installed an ice cream machine and dispenser without approval.
     • Corrective Action(s): - STOP using ice cream machine/ dispenser.
     • - Remove ice cream machine/ dispenser from the premises.
     • **Equipment cannot be added to the premises without written health approval.
     • **Operator must submit proposed equipment installation in writing for review. A proposed floorplan, food safety plan, and sanitation plan must be submitted. Operator must demonstrate that proposed equipment has been manufactured with food grade materials and is manufactured soundly for the purposes of food processing.
     • [Correction Date: 16-April-2026]
     • Violation Score: 5
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation (CORRECTED DURING INSPECTION): - Low Temperature Chemical Sanitizing Dishwasher: No (0 ppm) chlorine residual detected.
     • Corrective Action(s): - Adjust and/ or repair dishwasher. Minimum 50 ppm chlorine residual required at the end of each and every dishwashing cycle.
     • - Train all staff accordingly.
     • [Correction Date: Immediately]
     • Violation Score: 3
     • 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. Operator is not present.
     • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent when the operator is not present.
     • [Correction Date: 16-April-2026]
     • Violation Score: 1
2. Routine InspectionFeb 24, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1. No chlorine (0 ppm) detected in sanitizer spray bottle.
     • 2. Food debris, grime, and mildew-like accumulation observed on the surfaces of ice shaver machine, including areas that come into direct contact with food.
     • Corrective Action(s): 1. Refill sanitizer bottle. 100-200 ppm chlorine sanitizing solution = 1 tsp chlorine bleach + 1 L water.
     • 2. STOP using ice shaver. Remove from the premises. Operator must provide Sanitation Plan for ice shaver and be able to demonstrate that all parts of the ice shaver that comes into contact with food can be properly cleaned and sanitized. Refer to Violation Code 307.
     • [Correction Date: Immediately]
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - Blanched vegetables being rinsed in prep sink beside large food container of raw chicken wings.
     • Corrective Action(s): - Re-cook vegetables. Remove chicken wings until all vegetable prep is complete.
     • **Change gloves and wash hands after handling container of chicken wings before resuming vegetable prep.
     • [Correction Date: Immediately]
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Rodent droppings observed under dishwasher, under corridor dry storage shelves, and around staff lockers (adjacent to back door).
     • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
     • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
     • - Contact your pest control company to address issue - consult with service technician regarding further corrective actions.
     • **Follow all recommendations provided by your pest control company.
     • **Ensure that all areas of the premises are accessible for pest control services.
     • **Refer to Violation Codes 305 and 306.
     • [Correction Date: 10-March-2026]
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: - Back kitchen door (opens directly to parking garage) is propped open.
     • - Items are stored directly on the ground in corridor dry storage area.
     • - Food debris, grease, and grime accumulation observed in hard to reach areas in kitchen and front service areas.
     • Corrective Action(s): - Keep back kitchen door closed at all times to prevent pest entry. Alternatively, install a screen door - ensure that there are no gaps/ holes larger than 1 square cm.
     • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring.
     • - Thorough cleaning is required throughout the premises. Refer to Violation Code 306. Maintain a higher level of sanitation throughout the premises to minimize potential food sources for pests.
     • [Correction Date: 10-March-2026]
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning is required in the following areas:
     • - Grease, grime, and food debris accumulation on floors and walls under and behind all kitchen equipment (coolers, prep coolers, prep tables, dishwasher, fryers, burners, noodle station, etc.).
     • - Grease and grime accumulation between kitchen prep coolers and noodle station and walls.
     • - Spilled food and grease accumulation behind kitchen prep coolers.
     • - Spilled food debris and grime accumulation under and around front service area freezer and coolers.
     • - Spilled food debris and grime accumulation under all counter top equipment in front service area.
     • - Spilled food debris under dry storage shelving.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning.
     • **A higher level of sanitation is required throughout the premises to minimize potential food attraction for pests.
     • [Correction Date: 10-March-2026]
     • Violation Score: 9
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: - Ice shaver for shaved ice menu items appears to have parts that cannot be properly cleaned and sanitized. Shaving piece that comes into direct contact with ice appears to have screws that could easily become dislodged and physically contaminate ice. Cracks and crevices in unit cannot be properly washed and sanitized.
     • Corrective Action(s): - STOP using ice shaver. Remove from the premises.
     • - Operator must demonstrate that ice shaver has been manufactured with food grade materials and is manufactured soundly for the purposes of food processing.
     • - Operator must provide Sanitation Plan for ice shaver and be able to demonstrate that all parts of the ice shaver that comes into contact with food can be properly cleaned and sanitized. Refer to Violation Code 302.
     • **Shaved ice cannot be offered until a Food Safety Plan and Sanitation Plan has been submitted for review and approval.
     • [Correction Date: Immediately]
     • Violation Score: 3
3. Routine InspectionDec 4, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Cleaning required in the following areas:
     • - Grease, grime, and food debris accumulation under kitchen cooking equipment, especially around burners.
     • - Spilled food debris, grime, and dust accumulation under service area coolers, freezer, and ice machine.
     • - Grime accumulation along floor/ wall edges under corridor dry storage shelving.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 11-Dec-2025]
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: - Operator not present at time of inspection, no staff on duty has FOODSAFE Level 1 or equivalent.
     • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent when operator is not present.
     • - Train and schedule staff accordingly.
     • - Visit www.foodsafe.ca for course availability.
     • [Correction Date: 04-Dec-2025]
     • Violation Score: 1
4. Routine InspectionSep 9, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - Fresh Noodles stored at ambient temperature: 6C to 9C
     • Corrective Action(s): - Fresh noodles must be stored at or below 4C at all times.
     • - Kitchen employee states that noodles were taken out <1 hour prior. Put noodles into cooler at or 4C.
     • [Correction Date: Immediately]
     • **Discussed taking out enough noodles to be used within 1.5 hours. Operator can double pan noodle insert (limited noodles for 1.5 hours) with ice underneath.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Cleaning is required in the following areas:
     • - Spilled food debris and grime accumulation under equipment (coolers and ice machine) in beverage area.
     • - Floor/ wall edges under and behind kitchen prep coolers (x3).
     • - Grease and grime accumulation on kitchen cooler surfaces.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 16-Sep-2025]
     • Violation Score: 3
5. Routine InspectionMar 11, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Spilled food debris and grime accumulation observed under beverage area equipment.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 18-March-2025]
     • Violation Score: 3
6. Follow-Up InspectionDec 3, 2024

   0 infractions

7. Routine InspectionNov 26, 2024

   2 infractions

   • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): - "Partially fried" chicken cutlets are stored at ambient temperature and are "finished frying" when dishes containing fried chicken is ordered.
     • - Internal temperature of chicken: 21.0C to 22.8C
     • - Unable to determine when chicken was "partially fried"
     • Corrective Action(s): - Premises does not have a "partially cook" process in Food Safety Plan. Potentially hazardous foods that are "cooked to order" must be cooked until the internal temperature reaches at least 74C for 10 seconds and then served. Ambient temperature holding of potentially hazardous foods is not permitted.
     • - 3 large chicken cutlets discarded at time of inspection.
     • [Correction Date: Immediately]
     • Violation Score: 15
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): - Colander of washed broccoli stored directly on top of garbage can. Top edge of garbage can is visibly soiled.
     • Corrective Action(s): - Remove colander immediately. Put contents of colander into a clean food container. Run colander through a dishwasher cycle so that it is washed and sanitized.
     • [Correction Date: Immediately]
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - Wiping cloths are not stored in sanitizer between uses. Sanitizer is not used when wiping food contact surfaces (cutting board) between uses.
     • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizer between uses.
     • - Sanitizer must be used when wiping food contact surfaces between uses.
     • - 100-200 ppm chlorine bleach sanitizer = 1 tsp chlorine bleach sanitizer + 1 L water
     • [Correction Date: Immediately]
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink is inaccessible. Garbage can stored in front of handsink. Handsink is being used as a food preparation sink. Colander of washed vegetables stored in handsink basin. When cook was asked to removed colander of vegetables, cook insisted that sink is needed for vegetable preparation.
     • Corrective Action(s): - Kitchen handsink must be accessible at all times and supplied with hot and cold, liquid soap and paper towels to facilitate handwashing practices.
     • - Remove all items from the handsink.
     • - Relocate garbage can so that it is not blocking access to the handsink.
     • [Correction Date: Immediately]
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1. Rice scoop stored in ambient temperature water between uses.
     • 2. Sauce serving scoops are stored in ambient temperature water between uses.
     • Corrective Action(s): - Rice scoop and sauce serving scoops must be stored in ice water between uses. Replace ice when it melts. Rice scoop and serving scoops must be washed and sanitized at least once every 4 hours.
     • [Correction Date: Immediately]
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: - Premises back door (opens to the building parking lot) propped open with a brick.
     • Corrective Action(s): - Keep premises back door closed tightly when not in use to prevent potential pest entry.
     • [Correction Date: 26-Nov-2024]
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning is required in the following areas:
     • - Grease and food debris accumulation on kitchen floors and walls and in hard to reach areas (e.g. under all equipment).
     • - Grease and food debris accumulation along floor/ wall edge under all kitchen cooking equipment, coolers, freezers, dishwasher, and shelving.
     • - Food debris and dirt accumulation under shelving units in corridor.
     • - Spill food accumulation on shelves in corridor.
     • - Dirt and food debris accumulation under coolers and ice machine in front beverage station area.
     • - Grease and dust debris on exhaust ventilation hood filters.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 03-Dec-2024]
     • Violation Score: 3
     • 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. Operator not present at time of inspection.
     • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent.
     • [Correction Date: 26-Nov-2024]
     • Violation Score: 1
8. Routine InspectionMay 29, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - Wiping cloths not stored in sanitizer between uses.
     • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizer between uses. (1 tsp chlorine bleach + 1 L water).
     • - Change sanitizer regularly throughout the day.
     • [Correction Date: Immediately]
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas:
     • - Grease and food debris along floor/ wall edge under cooking equipment.
     • - Food debris and dirt accumulation under shelving units in corridor.
     • - Spilled food accumulation on shelves in corridor.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Continue to work on regularly maintaining a higher level of sanitation throughout the premises.
     • [Correction Date: 05-June-2024]
     • Violation Score: 3
9. Routine InspectionMar 21, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1. No chlorine residual (0 ppm) detected in kitchen sanitizer spray bottle.
     • 2. Cups, glasses, serving utensils, blender parts used at beverage station are manually washed in handsink, no sanitizing step. Items are then stacked in a large pile and are unable to air dry.
     • Corrective Action(s): 1. 100-200 ppm chlorine bleach sanitizer solution must be used to sanitize food contact surfaces. Food contact surfaces in continuous use must be sanitized at least once every 4 hours.
     • 2. ALL cups, glasses, utensils, dishes, food equipment, etc. must be washed and sanitized using the dishwasher. Allow items to air dry before storing away.
     • **100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water**
     • [Correction Date: Immediately]
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1. Noodle prep suspected to be taking place in storage corridor on wire shelf - tray, noodle scissors, flour accumulation on and around tray and wire shelving area observed.
     • 2. Rice scoop and serving utensils stored in room / ambient temperature water between uses.
     • Corrective Action(s): 1. All food preparation must take place in the kitchen ONLY. The storage corridor is only for food storage. Remove noodle prep items from wire shelf in storage corridor.
     • 2. Rice scoop and serving utensils must be stored in ice water between uses. Replace ice water when ice melts. Rice scoop and serving utensils in continuous use must be washed and sanitized at least once every 4 hours.
     • [Correction Date: Immediately]
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas:
     • - Grease and food debris accumulation between, under, and behind all cooking equipment (deep fryer, burners, grill, steamers).
     • - Grease and food debris accumulation under all kitchen equipment (prep coolers, freezers, food prep counters).
     • - Food debris and dirt accumulation under kitchen sinks and dishwasher area.
     • - Spilled food accumulation under dry storage shelving in corridor.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 28-March-2024]
     • Violation Score: 9
10. Follow-Up InspectionFeb 1, 2024

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning required in the following areas:
      • - Grease accumulation between fryers and adjacent cooking equipment.
      • - Food debris, dirt, and grime accumulation under front service area cooler.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 08-Feb-2024]
      • **Regularly maintain a higher level of sanitation throughout the entire premises.
      • Violation Score: 3
11. Routine InspectionJan 31, 2024

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - 1 large pail of beef soup: 11C to 13C. Food handlers stated that they took it out "this morning" and have been meaning to "warm it up"
      • - 1 large stock pot of beef soup: 27C to 32C. Food handlers stated that it was cooked the previous day and left on the burner to cool down. Burner turned off at time of inspection.
      • Corrective Action(s): - Discard large pail of beef soup and large stock of beef soup.
      • **Review proper cooling procedures with all employees:
      • - 60C to 20C WITHIN 2 HOURS
      • - 20C to <=4C WITHIN 4 HOURS
      • **Cool food in smaller batches.
      • **Use and ice wand and/ or ice bath to help food cool quickly within the time limits listed above.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Cold potentially hazardous foods in beverage station under counter cooler stored at 10C.
      • Corrective Action(s): - Cold potentially hazardous foods must be stored/ displayed at or below 4C.
      • - Operator discarded mango pudding, milk, jelly, and mixed tea at time of inspection.
      • - Cold potentially hazardous foods that were at or below 4C moved into another cooler at time of inspection.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm (no) chlorine residual detected.
      • 2. No chlorine residual detected in kitchen sanitizer spray bottles.
      • 3. Wiping cloths not stored in sanitizer between uses.
      • Corrective Action(s): 1. Dishes must have minimum 50 ppm chlorine residual after dishwasher cycle is complete.
      • RUN ALL DISHES, FOOD EQUIPMENT, AND UTENSILS THROUGH DISHWASHER CYCLE ONCE DISHWASHER IS IN GOOD WORKING ORDER AND MINIMUM 50 PPM CHLORINE RESIDUAL IS DETECTED.
      • 2. Refill sanitizer bottles. 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water
      • 3. Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses (1 tsp chlorine bleach + 1 L water).
      • **Use chlorine test strips to verify sanitizer concentration.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: - Hand sanitizer gel is not a substitute for liquid soap. No liquid soap available at kitchen handsink to facilitate proper handwashing practices.
      • Corrective Action(s): - Provide liquid soap at kitchen handsinks.
      • - Handsinks must always be accessible and provided with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: - Did not observe any food handlers wash hands or change gloves during the inspection between 13:15 to 14:25. Food handlers wear gloves while handling garbage, warewashing, food preparation, general cleaning duties and did not change gloves or wash hands. When asked to change gloves and wash hands, food handlers ran gloved hands under water. Food handlers stated that they discard gloves between different tasks. However, no discarded gloves noted in any garbage cans, premises has been opened since 11:00 this morning.
      • Corrective Action(s): - Review handwashing practices with all employees.
      • - Gloves do not replace handwashing.
      • - Change gloves and wash hands between tasks and after every time hands become contaminated.
      • **Handwashing Procedures:
      • 1. Wet hands with warm water.
      • 2. Apply liquid soap and rub hands for at least 20 seconds.
      • 3. Rinse soap off hands with warm water.
      • 4. Dry hands with papertowels.
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Noodle prep taking place in storage corridor at time of inspection.
      • 2. Bowl of chicken batter stored beside garbage can under handsink area.
      • 3. Rice scoop stored in room/ ambient temperature water between uses.
      • Corrective Action(s): 1. All food preparation must take place in the kitchen. The storage corridor is approved for food storage only.
      • 2. Discard chicken batter. All food must be stored in a manner that is protected from contamination.
      • 3. Rice scoop must be stored in ice water between uses.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease and food debris accumulation under, between, and behind all cooking equipment - deep fryer, burners, grill, steamers.
      • - Heavy grease accumulation on floors and walls at cook line equipment.
      • - Grease accumulation on exhaust ventilation hood filters.
      • - Food debris, dirt, and grime accumulation under dry storage shelving.
      • - Food debris, dirt, and grime accumulation under coolers, freezers, and preparation counters in the kitchen.
      • - Food debris, dirt, and grime accumulation under cooler, shelves, and ice machine in front service area.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 31-Jan-2024]
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Low Temperature Chemical Sanitizing Dishwasher is not in good working order. No chlorine residual detected.
      • 2. Beverage station under counter cooler: 10.1C
      • Corrective Action(s): 1. Repair and/ or adjust dishwasher. Minimum 50 ppm chlorine residual required.
      • 2. Repair and/ or adjust cooler. Cooler must maintain temperature at or below 4C.
      • [Correction Date: 31-Jan-2024]
      • Violation Score: 3
12. Follow-Up InspectionMay 12, 2023

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require cleaning:
      • - Grime and food debris accumulation under dry storage shelving. Especially at floor/ wall joints.
      • - Grease accumulation between deep fryer and flat top grill.
      • - Grease accumulation behind deep fryer and flat top grill.
      • Corrective Action(s): - Thoroughly clean above-noted areas. [Correction Date: 19-May-2023]
      • Violation Score: 3
13. Routine InspectionMay 3, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Fresh wheat noodles (19.9C) and previously cooked vegetables (20.9C to 21.7C) stored at ambient room temperature.
      • - Fresh wheat noodles stored inside kitchen undercounter cooler (closest to wall). Unit ambient temperature: 11.8C, Unit thermometer reading: >10C.
      • Corrective Action(s): - Discard cold potentially hazardous food items stored at ambient room temperature (fresh wheat noodles and previously cooked vegetables).
      • - Fresh wheat noodles stored inside kitchen undercounter cooler: (4C to 6C). Move products into another cooler.
      • [Correction Date: Immediately]
      • **Cold potentially hazardous foods must be stored/ displayed <=4C.
      • **Cold holding equipment must maintain temperature <=4C.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Large stock pot of soup stored on floor beside burners at ambient temperature. Soup temperature: 32.7C. Cook explained that soup finished boiling at approximately 11 am and was then taken off the burner because the space was needed to cook another item. Time of inspection: 4:15 pm. Cook advised that soup would be placed back on burner once space is available.
      • Corrective Action(s): - Destroy and discard large stock pot of soup.
      • [Correction Date: Immediately]
      • **Hot potentially hazardous foods must be stored/ displayed ≥60C
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Wiping cloths not stored in sanitizer between uses.
      • 2. Washed inserts and equipment were not air dried and instead stacked and put away. Food debris and flour residue noted on some "washed" inserts.
      • Corrective Action(s): 1. Store wiping cloths in sanitizer between uses.
      • **100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water
      • 2. Wash and sanitize inserts and lids in dishwasher cycle. Air dry all equipment before putting away.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Improper glove use and handwashing practices observed at time of inspection. Cook did not change gloves after they were contaminated. When asked to discard contaminated gloves and to wash hands, cook did not properly wash hands.
      • Corrective Action(s): - Properly wash hands at adequate frequency.
      • - Wash hands before handling any food.
      • - Wash hands after they have become contaminated (e.g. handling garbage, raw meats, using the washroom, etc).
      • - Gloves must be discarded and changed after they have been contaminated. Do not rinse and reuse gloves.
      • - Review proper handwashing practices and glove use with all food handlers.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bottle of chemical cleaner stored beside bowl containing batter for deep frying.
      • 2. Sauces and condiments in use stored on dishwasher drain board.
      • 3. Rice scoop stored in room temperature water between uses. Water was visibly cloudy.
      • 4. Prepared ready-to-eat peanuts stored uncovered in open hallway in front of washrooms.
      • Corrective Action(s): 1. Store chemicals and cleaning supplies away and separately from food.
      • 2. Do not store any food on dishwasher drain board.
      • 3. Rice scoop must be stored in ice water between uses.
      • 4. Do not store any food in open hallway in front of washrooms.
      • [Correction Date: Immediately]
      • **Food must be protected from contamination at all times.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Back kitchen door propped open. Door leads directly into public parking garage.
      • Corrective Action(s): - Keep back kitchen door closed at all times when not in use to prevent potential pest entry.
      • [Correction Date: 03-May-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease and food debris accumulation under, between, and behind all cooking equipment (deep fryer, burners, grill, steamers).
      • - Heavy grease accumulation on floors and walls at cook line equipment.
      • - Food debris, dirt, and grime accumulation under dishwasher 2-compartment sink.
      • - Food debris, dirt, and grime accumulation on and under dry storage shelving.
      • - Food debris, dirt, and grime accumulation under coolers, freezers, and preparation counters.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above-noted areas. [Correction Date: 10-May-2023]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Kitchen undercounter cooler (closest to wall): 10.8C
      • Corrective Action(s): - Adjust and/ or repair unit. Cold holding equipment must be capable of maintaining temperature <=4C.
      • - Do not use unit until it is able to maintain temperature <=4C.
      • [Correction Date: 03-May-2023]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Ceiling tiles missing above cooking and preparation area in kitchen.
      • - Floor tiles under cooking equipment have buckled and lifted.
      • Corrective Action(s): - Replace missing ceiling tiles.
      • - Replace and/ or repair floor tiles.
      • [Correction Date: 17-May-2023]
      • Violation Score: 1
14. Follow-Up InspectionOct 20, 2022

    0 infractions

15. Routine InspectionOct 17, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Left most under counter fridge found at 11C. Food was moved to another fridge that was 4C and lower.
      • Corrective Action(s): Do not use under the counter fridge until 4C or lower can be maintained.
      • Correction: 2 days
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup was found hot holding at 55C.
      • Corrective Action(s): Heat was turned up and soup was re checked at the end of inspection, found at greater than 60C.
      • Ensure that hot holding is done at 60C or higher.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was propped open and transparent curtain was also not properly closed.
      • Corrective Action(s): Door was closed.
      • Ensure that door is closed at all times. If open ensure that curtain is used properly. This is to prevent pests from entering the facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil and debris found on the floor, back of house hallway.
      • Corrective Action(s): Ensure the oil and other debris are cleaned up to prevent the attraction of pests. Facility must be maintained in a sanitary condition.
      • Correction: end of today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left, under the counter cooler found at 11C.
      • Corrective Action(s): Do not use cooler unless 4C or lower can be maintained.
      • Correction: 2 days.
      • Violation Score: 3
16. Routine InspectionMay 20, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • No sanitizer available in back kitchen. Wiping cloths left on counters.
      • Correction: Ensure 100 - 200ppm chlorine solution is available in all food prep areas. Wiping cloths must be stored in sanitizer or have sanitizer on it before wiping food contact surfaces.
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Shelf blocking clean dishes from easily exiting from dishwasher.
      • Correction: Remove / install shelving on wall to allow clean dishes to be easily removed on the "clean" side (left).
      • Date To Be Corrected By: 2 weeks
      • Corrective Action(s):
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation:
      • 1. Orange solution in spray bottle (at front) - no label
      • 2. Clear solution in spray bottle (at front) - no label
      • Correction: Ensure all chemical bottles are labelled with its contents.
      • Date To Be Corrected By: 2 days
      • Corrective Action(s):
      • Violation Score: 3