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Chongqing Liuyishou Hotpot

5507 Kingsway, Burnaby · Restaurant

31 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some items in the self serve station (cut oranges, etc) are not protected from contamination and will require either lids or some form of barrier to protect them from contamination.
      • Corrective Action(s): Provide a method to protect these open containers of food from contamination
      • Correct by: this week
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed by trap underneath cooking stove line
      • Corrective Action(s): Remove droppings, clean and sanitize affected areas
      • Send copy of recent pest control report to district EHO
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some debris/dirt/grease buildup observed underneath cooking line
      • Corrective Action(s): Clean this area thoroughly
      • Correct by: today
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in prep cooler across from the stove at 9-10 deg C
      • Corrective Action(s): Move all food items to a working cooler immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher in bar area had 0 ppm sanitizer because sanitizer bottle was empty.
      • Corrective Action(s): Staff are to wash all glasses in the dishwasher until the glasswasher sanitizer has been replaced/refilled.
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee overdue in the amount of $250.00
      • Corrective Action(s): Hand delievered overdue permit fee notice. Pay permit fee immediately or your restaurant will be closed.
      • Correct by: Today
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Glasswasher had no sanitizer
      • 2) one of the prep coolers across from the stove at 9-10 deg C. Do not store foods in here until they are fixed
      • Corrective Action(s): 1) replace sanitizer container for glasswasher
      • 2) Repair cooler and ensure it is at 4 deg C or less
      • Correct by; immediately
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets full of yellow rags had no bleach/chlorine solution
      • Corrective Action(s): Operator remade solution with bleach, achieved 100 ppm chlorine residual after adding bleach
      • Have bleach solution for towels ready as soon as restaurant is in operation
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Ready to eat snack items "pig ears" "seaweed" are on a 2 hour maximum time limit with time log. However, the time log showed 3.5 hour intervals instead of 2 hour intervals
      • Corrective Action(s): Redo time sheet to 2 hour intervals.
      • Correct by: Today
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -Underneath dry storage racks in dishwashing area and by the door to the exterior
      • -On floor in dining area beside the cooler with the mussels, raw meats, etc
      • -Underneath the seat cushion in the large dining booth
      • Corrective Action(s): Remove all droppings and clean/sanitize affected areas
      • Correct by: immediately
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Hole in wall underneath dishwashing machine as shown to staff
      • 2) Large space/gap underneath door to exterior (in dishwasher area)
      • Corrective Action(s): Seal the hole and install weather stripping underneath door to prevent rodent entry
      • Correct by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed in the following areas:
      • -By the entrance to dishwashing area: large pot on floor where used soups are dumped at end of day, food debris is splashed on the pipes, wall, and food was left out in the strainer
      • -Floors underneath storage racks in dishwashing area were dirty with debris/dirt
      • -Dry storage racks with utensils in the dishwashing area have dust/debris on them
      • -Floor underneath cooking line has buildup of debris
      • Corrective Action(s): Clean all above areas thoroughly and consistently. Deep clean is required
      • Correct by: Today
      • Violation Score: 9
  6. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 food items (friend chicken, fried rice, and fried buns) observed to be at 44C 42C and 54C.
      • Corrective Action(s): Records indicate food was placed into hot holding unit 1 hour ago. Reheat food to at least 75C before serving. Do not use this hot holding unit
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit unable to produce at least 60C.
      • Corrective Action(s): DO NOT USE HOT HOLDING UNIT. Repair or replace hot holding unit so that it is able to provide at least 60C. Reach out EHO before operating a new hot holding unit.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sticky fly trap observed right above front counter food prep area.
      • Corrective Action(s): Manager removed fly trap at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep cooler lid observed to have food debris.
      • Corrective Action(s): Ensure to clean above mentioned areas
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple Kitchen equipment not required for operation observed on site
      • Corrective Action(s): Ensure to remove ALL equipment not required for daily operation
      • Date To Be Corrected: Oct 2nd
      • Violation Score: 5
  8. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer had food debris
      • Corrective Action(s): Ensure meat slicer is sanitized every four horus and completely disassembled at the end of the day for proper sanitation. Staff began cleaning at time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Knives stored in knife blocks
      • Corrective Action(s): Knife blocks cannot be adequately cleaned. Store knives in clean container or use magnetic strips along wall.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Food is being re-heated in the hot holding unit. Food discarded.
      • Corrective Action(s): Food must be re-heated to at least 74C before putting foods in the hot holding unit. The hot holding unit must already be at 60C prior to adding food.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Self-Serve Area:
      • - lower shelf cooler: 12C
      • - upper shelf cooler: 11C
      • - dessert jelly and purple rice sweet soup: 12C
      • - cut fruit (orange and melon): 10-12C
      • Kitchen Hallway
      • - prep cooler closer to glass door cooler not working, foods measured 8-10C
      • Kitchen
      • - food double stacked in prep cooler measured 8C
      • Corrective Action(s): Discard all potentially hazardous foods.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried chicken, buns, fried rice measured 30C
      • Corrective Action(s): Food must be hot held at 60C or higher.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Bleach sanitizer only available in spray bottles. Wiping cloths kept on counters.
      • 2) Sanitizer (Keako Repopulate) purchased by manager states it is not for food contact surfaces. Use bleach and water
      • 3) Rice scoop stored in ice water
      • 4) Ice machine in kitchen hallway has mildew buildup
      • Corrective Action(s):
      • 1) Ensure there are buckets of bleach sanitizer available. Keep wiping cloths in sanitizer when not in use.
      • 2) Cease using this sanitizer. Use bleach and water (1tbsp bleach in 4L of water)
      • 3) Rice scoop must be stored in ice water.
      • 4) Clean and sanitize ice machine
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station had food and basket in basin.
      • Corrective Action(s): Handwashing station must be clear at all times and easily accessible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Delivery of food is stored outside
      • 2) Ice scoop stored directly in ice
      • 3) Raw meat stored uncovered in glass freezer
      • Corrective Action(s):
      • 1) Move delivery of food inside. Do not store any food outside, especially in the non working cooler.
      • 2) Store ice scoop in clean dry container outside of ice machine
      • 3) Cover all foods in storage
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest report noted 4 mice removed.
      • Corrective Action(s): Clean and sanitize entire premises.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door wide open at time of inspection.
      • Corrective Action(s): Keep back door closed or install screen door.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black mould noted on walls. Cobwebs noted above ventilation hood.
      • Corrective Action(s): Clean and sanitize entire kitchen.
      • Violation Score: 3
  10. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Large strainer stored inside the middle handwashing sink. Food debris noted. This is a repeat violation.
      • - Large root vegetable stored directly in the mop sink. A box of cabbage stored on top of the mop sink.
      • Corrective Action(s): Remove the strainer from the designated handwashing sink. This is for handwashing only. Repeat violation will result in a violation ticket.
      • - Remove all foods from the sink. This is designated as a mop sink and no food preparation is permitted here. Repeat violation will result in a violation ticket.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up on the outside of the undercounter cooler.
      • Corrective Action(s): Clean all the coolers in the main kitchen.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat debris observed on the meat slicer. Staff started to clean the meat slicer at the time of the inspection.
      • Corrective Action(s): Clean and sanitize the meat slicer every 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Large strainer/basket stored inside the middle handwashing sink.
      • - Staff preparing meats inside the back handwashing sink.
      • Corrective Action(s): - Remove the strainer/basket from this sink.
      • - Immediately stop food preparation in this sink.
      • * Designated handwashing stations must be used only for handwashing purpose.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating Permit is not posted
      • Corrective Action(s): Post the Operating Permit with a valid decal in a conspicuous area. This will be verified during the next follow up inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build up of food debris and grease inside multiple coolers in the kitchen.
      • Corrective Action(s): Clean the coolers noted above.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing ceiling tiles above the meat slicer.
      • Corrective Action(s): Install ceiling tiles in the noted area above.
      • Violation Score: 3
  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Observed large amounts of raw mushrooms stored at room temperature above preparation cooler inserts double stacked and on the counter -mushroom temperature at 15 deg C and out there 30 minutes as per worker
      • Corrective Action(s): Raw mushrooms are potentially hazardous foods and must be stored under temperature controlled conditions such as in the fridge
      • NOTE: this was also cited back in the August 2020 routine inspection -further citations will require escalation of enforcement: orders/tickets
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Observed a bucket of cut potatoes on the floor uncovered
      • Corrective Action(s): Do not store foods on the ground and cover your foods!
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -Wooden containers (small boat shaped) being reused -some parts of these containers are not cleanable -small crevices, not smooth
      • -Meat slicer is said only to be taken apart, cleaned and sanitized once a day
      • Corrective Action(s): -All dishware must meet the following requirements: smooth, non-absorbent, easily cleanable, non-toxic
      • Remove the wooden containers from circulation
      • -Continuous use of the meat slicer throughout the day requires cleaning and sanitizing at least EVERY 4 HOURS -sign provided to be posted
      • NOTE: this was cited back in a routine inspection back on 2019 -continuous citations here will require increased enforcement (i.e. ticket(s), closure)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bleach bucket in kitchen has no chlorine residual
      • Corrective Action(s): Must be maintained >100ppm chlorine residual as per test strips
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat stored above ready-to-eat foods in display fridge in the kitchen
      • Corrective Action(s): Store raw meats/seafoods/eggs below ready to eat foods
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed under dry storage racks.
      • A Plus Pest Control report indicates mice activity
      • Corrective Action(s): See actionable items on Code 306
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some mouse droppings observed under dry storage area near back exit under wire racks
      • Did not observe any contaminated foods
      • Corrective Action(s): Clean and disinfect -monitor daily for any signs of pests for cleaning (use a flashlight)
      • Maintain soft-packaged foods such as paper, soft plastic and nylon in rodent proof containers (lids on tight)
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: An unused freezer stored outside of back exit is being used to store dry foods such as rice and flour.
      • This is an uncontrolled area and public can access this unit
      • Corrective Action(s): Do not store public foods there -store in your dry storage room next to the washrooms
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: NEW OBSERVATION:
      • reviewed latest pest control report from A Plus Pest Control and indicates rodent activity.
      • Corrective Action(s): You are to correct all recommendations from the pest control -forward me the next pest control report (every 2 weeks). If further activity is occurring other measures will be considered
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: NEW OBSERVATION:
      • New multi-level wired shelf placed in the dry storage area corner next to back door -lowest tier is too close to the ground
      • Corrective Action(s): Raise the lowest tier at least >15cm off the ground to ease cleaning underneath and monitoring of pests
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Raw frozen meats stored directly on shelves in upright freezer -no packaging, no container
      • Corrective Action(s): Discarded the frozen meats.
      • Leave the frozen meats in the packaging or store in a clean washable container
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Buckets of hydrating seaweed, mushroom stored on the floor AGAIN in the back kitchen next to the 2-door display fridge
      • Corrective Action(s): Protect your foods! Keep foods covered
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See Code 306 for details
      • A Plus Pest Control comes in bi-weekly -last work report early May indicates activity
      • Corrective Action(s): See Code 306 for details.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed dirty dishware from last night only being dishwashed now (time of inspection at 1140am)
      • Corrective Action(s): You have been cited numerous times in previous inspections not to do this as it is an attractant to pests:
      • April 19, 2019 routine inspection
      • August 12, 2020 routine inspection
      • July 22, 2021 routine inspection -Correction Order issued
      • Ticket issued:# AH71932539 attached
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the dry storage area -under the dishwash rack in the corner
      • Droppings observed next to the water heater and under the utility sinks there
      • NOTE: did not observe droppings in the bulk foods
      • Observed numerous snap traps unset
      • Corrective Action(s): Clean and disinfect all areas with droppings -check EACH MORNING for new droppings
      • Remove the dishwash rack in the corner there -place a multi-tiered shelf there to get foods off the floor, facilitate cleaning underneath and monitoring of pests
      • Reset the snap traps
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 fluorescent light panels burnt in the back kitchen. 1 Light panel is missing the shatter shield
      • Corrective Action(s): Replace the burnt bulbs, replace the shatter shield on missing panel
      • Violation Score: 3
  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): A few buckets of hydrated beef tripe and seaweed stored on the floor with no covers. Worker indicates it has been there for less than 30 minutes
      • Corrective Action(s): These are potentially hazardous foods and must be kept refrigerated. Transferred to fridge.
      • Do not leave foods on the floor and uncovered
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back kitchen and wiping towels left on counters. Worker observed only making the solution when on-site.
      • Corrective Action(s): You must have your bleach sanitizer available for front and back available for cleaning food contact surfaces as needed maintained at >100ppm chlorine residual as per test strips
      • Leave your rinsed wiping towels in the solution to better prevent bacterial growth and the spread of germs
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dirty dishware/utensils STILL being left overnight to be dishwashed.
      • Backdoor to the dishpit area observed wedged wide-open.
      • NOTE: these infractions were cited in the routine inspections back in August 12, 2020 and April 29, 2019 respectively
      • CORRECTION ORDER issued as attached
      • Corrective Action(s): Do not leave dirty dishware/utensils overnight they are an attractant/food source for pests
      • Do not leave the backdoors wide-open unless actively shipping goods (as per the sign posted on the door!)
      • NOTE: if extra ventilation is needed in the kitchen install a tight fitting screen door (self-closing)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area under cooking line woks is filthy -oil deposits, food debris observed.
      • NOTE: extra woks and pots stored under cooking line
      • Corrective Action(s): Clean, degrease and disinfect under the cooking line every night
      • Remove all equipment from under the cooking line to facilitate cleaning
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Chlorine Test Strips not available for daily testing of the Dishwasher and Sanitizing solutions for rags
      • Corrective Action(s): Obtain Chlorine Test Strips and Daily Monitor with the log sheets
      • Violation Score: 3
  18. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: NEW OBSERVATION:
      • pick-up window not bein used -it is boarded up
      • Corrective Action(s): You should be using the pickup window to better prevent cross contamination of dirty dishware moved to the dishpit and finished foods crossing the same doorway
      • Recommend switching the meat slicer with the preparation cooler there to facilitate this
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cut vegetables and hydrated mushrooms in large containers stored at room temperature on top of the 3-door undercounter fridge next to the meat slicer.
      • Corrective Action(s): Do not store potentially hazardous foods in the temperature danger zone. Discarded the food.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See Code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dirty dishware is being left overnight -this is a pest attractant
      • Corrective Action(s): Do not leave dirty dishware overnight -must be dishwashed before closing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris observed under the fryers in the back kitchen
      • A dead mouse observed caught in a snap trap in the dishpit area
      • Corrective Action(s): Clean, degrease and disinfect nightly
      • Discard dead mouse, disinfect area and inform your pest control
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Extra chemical containers are being stored in the dishpit area.
      • -A few bowls in use for bulk foods and some ladels found buried
      • Corrective Action(s): -This is a high traffic area that requires cleaning daily. Remove any unecessary equipment from this area to the back storage rooms
      • -Do not use bowls for bulk foods. Use the ladels/spoons handle-up out of the food to better avoid any hand contamination
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer again observed not properly cleaned -bits of meat observed between the blades, holder
      • NOTE: this is a repeat infraction from the June 2018 routine inspection -continued infractions will require increased enforcement such as ticketing or closure
      • Corrective Action(s): Thoroughly clean and sanitize the meat slicer as per your Sanitation Plan every 4 hours of continuous use
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Lone dishwasher worker is not washing hands between handling the dirty dishes and then the clean dishes -she is only dipping the gloves in a container of soap water inbetween
      • Corrective Action(s): Operator will obtain different coloured dishwashing gloves for clean and dirty dishes -workers must still wash hands at handsink between glove removals.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Electric bug zapper racket in use in kitchen
      • Corrective Action(s): Do not use bug zapper type equipment -exploding insect parts may contaminate foods
      • Use sticky tape/traps instead for control and thorough cleaning/sanitizing of surfaces
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Some food debris observed in the hard-to-reach areas under the preparation cooler in kitchen
      • Corrective Action(s): Clean and disinfect the hard-to-reach areas every day
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: An enormous pot for soup base observed -too large for the dishwash sinks
      • Corrective Action(s): Each compartment of your dishwash sinks must be able to accomodate the largest piece of equipment.
      • Remove the enormous pot from the business
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1-door display fridge in kitchen at 7.5 deg C air temperature.
      • Spicy sauce at 6.9 deg C internal temperature
      • Corrective Action(s): Remove all perishable foods from this unit into another fridge
      • Adjust the thermostat to a colder setting and/or have the unit serviced
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No test kit/strips available for monitoring the Iodine sanitizing glasswasher
      • Corrective Action(s): Obtain test kit/strips to monitor daily
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Bowls in use for bulk foods and buckets of ice
      • -Pooled eggs and refrigerated observed -this practise is not allowed and was stated back in the October 2017 inspection
      • Corrective Action(s): -Use scoopers, handled implements lodged in the food to prevent contact with the foods
      • -Pooled eggs discarded -No pooling eggs and refrigerated storage allowed -once an egg is cracked open it must be cooked immediately -see the BCCDC Document on pooling eggs -you must be training your new hires this along with the Food Safety Plan
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -Both back doors wide open and wedged -worker indicates a shipment of goods recently came in however that was over 20 minutes ago
      • -The back door leading to the dishwasher -the door sweep is broken and there is a gap under the door
      • NOTE: the last pest control report for A+ Pest Control in April indicates rodent activity as well
      • -The area outside the back doors is disorganized, old equipment stored, garbage
      • Corrective Action(s): -Keep the back doors shut tight at all times when not actively shipping goods
      • -This is a repeat infraction -increased enforcement for next citation
      • Replace the door sweep -must be flush (no gap) with the ground
      • Maintain your pest control
      • -Organize, clean and disinfect the area outside the back door
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One shelf in kitchen -lowest level too close to the ground and floor underneath is filthy
      • Corrective Action(s): Raise the lowest level at least 15cm off the ground to ease cleaning underneath -clean and disinfect the floors there
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1-door display fridge too warm
      • Corrective Action(s): Must keep foods at or below 4 deg C
      • Adjust thermostat and/or have the unit serviced
      • Violation Score: 3
  24. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light bulb cover still missing in the dishpit area -operator indicates he is having difficulty locating the standard cover.
      • Corrective Action(s): Alternatively you may use tube guards as well.
      • Discussed with operator where to find these
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Soda pop stored in ice machine.
      • Corrective Action(s): Do not store food in ice machine -ice is a food and must be protected from contamination
      • Remove soda pop.
      • Discard ice
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Pooled egg observed and stored in the kitchen preparation cooler
      • -Bug zapper observed above handsink next to dishpit area
      • -light cover missing for dishpit area
      • Corrective Action(s): -Do not pool and store eggs -once eggs are cracked open they must be cooked immediately
      • BCCDC documents emailed to operator in english and chinese translateions
      • -Remove the bug zapper from food areas -the exploding insect parts will contaminate foods
      • -Replace the light cover
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Label plates for condiments in dining area are filthy and positioned right on the food contact surfaces
      • Corrective Action(s): Remove the plates -clean and sanitize the surface
      • Relocate the name plates to a non-food contact surface
      • Violation Score:
  26. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added a glasswasher without approval in the front waitress area where there was a display cooler before.
      • Glassware was being stored in the designated handsink next to it as per last inspection.
      • No Iodine Test Kit available to monitor sanitizer concentrations.
      • NOTE: operator will submit plans to the city for the glasswasher
      • Corrective Action(s): Operator is to cease and desist the use of the glasswasher until approval
      • Glassware is being stored in the designated handsink next to it
      • All dishwashers must be connected to the grease interceptor -Operator is to get confirmation of this from the City of Burnaby building department before consideration for approval.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A number of fridges do not have accurate thermometers at food level.
      • Corrective Action(s): Obtain bar thermometers for all fridges placed at food level
      • As well a laser infrared thermometer is acceptable as well
      • Violation Score: 1
  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN operator is not time tracking perishable foods stored at room temperature -for the self-service foods in the dining area
      • This is a repeating offense cited Oct 12, 2017 report #ECAO-AS3T8Y
      • Corrective Action(s): All perishables discarded
      • -tray of sprouts, cut melons, cut oranges, cut potatoes, crushed garlic, sesame saucce
      • As it is shown you cannot maintain time tracking sheets you may not leave perishables at room temperature for the self service area
      • Operator will be ordering a preparation cooler for perishable items for customer self-service due this Monday
      • Correction Order issued
      • As it is shown you
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer has old food debris between blades and guard and is in a clean state as per worker
      • Corrective Action(s): Clean and sanitize the meat slicer -no old food debris should be visible once in the clean state.
      • Ensure you are removing the quick-release parts and dishwashing them. Manual cleaning only those parts that cannot be removed
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for the whole restaurant -only towels whetted down with water is used
      • Corrective Action(s): You must be using your bleach sanitizer. This must be prepared first thing in the morning leaving the rinsed towels in the solution when not in use.
      • Workers are to wipe down ALL food contact surfaces with the sanitizer immediately
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No Iodine Test Strips available for monitoring glasswasher sanitizer residual
      • Corrective Action(s): Obtain these test strips to monitor sanitizer residuals daily
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mushroom bucket stored right under hand sink
      • Corrective Action(s): Do not store foods directly under sinks
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door again wedged open.
      • This is a repeated offense from the October 12, 2017 inspection
      • Correction Order issued
      • Corrective Action(s): Keep the back door shut unless you are actively shipping goods
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature and sanitizer concentration daily checks not being maintained
      • Corrective Action(s): Check your fridges daily
      • Check your dishwashers daily
      • Violation Score: 3
  28. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Handicapped public washroom has been converted to a food storage room without approval. Although operator indicates it is not being used as a washroom the toilet and sink are still functional.
      • Corrective Action(s): Disconnect and cover up the toilet and sink. Obtain more shelves here -keep foods off the ground at least >15cm off the ground
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dishwasher log sheet not being maintained
      • Corrective Action(s): You must check your washer daily >50ppm as per the chlorine test strips -then log
      • Violation Score: 1
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetables being washed in the mop sink in the kitchen
      • Corrective Action(s): Discard the vegetables.
      • Do not use the mop sink for food preparation!
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many perishable foods left out at room temperature -no time stamps on how long they have been there
      • Of note perishables at self-serve
      • NOTE: these foods are NOT to be placed back in the fridge once customers have gained access to it!
      • Corrective Action(s): ANY perishable foods stored at room temperature must be TIME STAMPED:
      • TIME TAKEN OUT OF THE FRIDGE:
      • TIME TO DISCARD (2 hours maximum)
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer is filthy -operator is not properly cleaning and sanitizing this unit
      • Corrective Action(s): Discontinue use of this unit immediately
      • Submit your Sanitation Plan for your Meat Slicer:
      • Explain how you clean and sanitize it
      • Explain when and how frequently it is to be cleaned
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping towels left on counters when not actively used
      • No Chlorine Test Strips available to monitor sanitizer solutions
      • Corrective Action(s): Leave your clean and rinsed towels for food contact surfaces in your sanitizer solution at >100ppm chlorine residual
      • Obtain Chlorine Test Strips
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink blocked off in kitchen with soaking vegetables
      • Corrective Action(s): Do not use designated handsinks for any other purpose -it must be clear for use at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Worker are drinking in the kitchen areas -personal cups on counters
      • -Pooling of eggs and storage in the fridge observed
      • Corrective Action(s): No eating/drinking is allowed in the kitchen!
      • -Discard the pooled eggs.
      • No pooling of eggs and storage is allowed -once the eggs are cracked open they must be cooked immediately (pasteurized egg is okay) -see document provided for pooling eggs safely
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing of shrimp and fish observed soaking in stagnant water
      • Corrective Action(s): Proper thawing of proteins involves leaving in the original plastic packaging and defrosting under cool running water OR cool water that is changed ever 30 minutes OR defrosting overnight in the fridge
      • Review in your Food Safety Plan for thawing.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door wedged wide open
      • Corrective Action(s): Keep the back door closed at all times to prevent the entry of rats and flies.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A number of wire racks in kitchen and dishpit area has the lowest rack too close to the ground
      • Corrective Action(s): Adjust the lowest racks to >15cm off the ground to facilitate cleaning
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Combo fridge is not working in dry storage room
      • -ceiling panel missing from dry storage room
      • Corrective Action(s): -Repair or place a sign "DO NOT STORE PERISHABLES IN THIS UNIT"
      • -replace ceiling panel
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Cleaning chemicals: dish soap and cleaning bottles stored next to utensils and jugs of ice
      • Corrective Action(s): Keep cleaning chemicals down and away from foods
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one onsite is FOODSAFE Level 1 certified
      • Corrective Action(s): At least one foodworker must be certified at all times.
      • Violation Score: 1
  31. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Wet wiping towels left on counters
      • -unapproved cleaner being used for dining tables -has neither chlorine, quatenary ammonium compound, or iodine as an active ingredient
      • Corrective Action(s): Keep ALL wet wiping towels (or if reused) in your bleach sanitizer solution >100ppm
      • -use only approved sanitizers -see handout provided
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Perishables at self-serve buffet:
      • Sliced melon, orange, salads are left out at room temperature for 2.5 hours (noon to 230pm) then brought back put in the fridge to be later brought out during the dinner rush
      • -cleaver stored between appliances
      • -meats stored bare directly on upright freezer shelves
      • -One raw meat container stored above vegetables in display fridge in kitchen
      • -dented food cans observed
      • -bug zapper racquet device in use
      • Corrective Action(s): -Once self-serve buffet items are available to customers they must not be brought back in to be re-served. Discard all perishable buffet items at 230pm
      • Recommend smaller portions so as to reduce waste
      • -dishwash cleaver immediately -do not store here as this space cannot be adequately cleaned and sanitized -store your knives on magnetic strips on clean washable containers
      • -discard these meats -do not store foods directly on shelves with out food wrap -these shelves are not regularly sanitized
      • -do not use bug zapper devices -they do not control for the exploding insect parts and wiil contaminate foods / food contact surfaces
      • -do not accept damaged foods such as dented/bloated canned food -return to supplier or discard
      • -store raw meats down and away other foods
      • Violation Score: 9