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Chongqing Restaurant

8220 120th St, Surrey · Restaurant

23 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in buckets exceeded over 10, 000 ppm.
      • Corrective Action(s): Use only 1/2 tsp of unscented household bleach per litre of warm water to make a solution of 200 ppm.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Cooler #4 - rubber gasket is falling apart.
      • 2. Hand sink by walk-in freezer - hot water knob broken/removed.
      • Corrective Action(s): 1. Replace/repair rubber gasket so it is in good condition.
      • 2. Repair hand sink so that there is both hot and cold running water. Continue using another nearby hand sink in the interim.
      • Correct immediately.
      • This is a repeat violation. Failure to comply may lead to further enforcement action.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer prepared for any section of the food premises.
      • Corrective Action(s): Surfaces must be sanitized before use and between uses. Sanitizer must always be prepared and available. Ensure each area of the premises has sanitizer prepared and available. Use 1/2 tsp of unscented household (5%) bleach per litre of water to make 100-200 ppm bleach solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand sink by dishwashing area had no soap (soap is jammed in the dispenser) and cold water was turned off.
      • 2. Hand sink by walk-in freezer in the meat cutting area was obstructed with furniture and equipment. Hot water does knob broken so no hot water available at this sink.
      • 3. Hand sink by cook line in back area had no paper towel.
      • 4. Hand sink in staff washroom had no soap or paper towel.
      • Corrective Action(s): Ensure all hand sinks are equipped with hot and cold running water, liquid soap and single-use towels. Hand sinks must not be obstructed. All hand sinks except the one by the walk-in freezer were made available (repaired/restocked).
      • **Hot water knob for hand sink by walk-in freezer still requires repair - use another hand sink in the interim.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Leftover canned food (hoison sauce) left in the can.
      • 2. Fish in walk-in cooler that was thawing stored in a perforated container - fish juices dripping onto the ground.
      • Corrective Action(s): 1. Always transfer leftover canned food to a food grade container.
      • 2. When thawing foods, do not let the juices/water drip onto the floor or on top of other foods.
      • Correct immediately.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dirty cardboard used to line shelves and food prep surfaces.
      • Corrective Action(s): Do not use cardboard as a food contact surface. Food contact surfaces must be smooth, non-porous and easy to clean. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Cooler #3 ambient air temperature at 13 C. Internal temperature of food ranged from 6 C - 8 C (staff stated some foods were recently prepared at room temperature and then placed in cooler).
      • 2. Cooler #4 - rubber gasket is falling apart and could contaminate food.
      • 3. Hand sink by walk-in freezer - hot water knob broken/removed.
      • Corrective Action(s): 1. Repair cooler so it is able to maintain a temperature of 4 C or below. Until then, do not use for the storage of potentially hazardous foods.
      • 2. Replace/repair rubber gasket so it is in good condition.
      • 3. Repair hand sink so that there is both hot and cold running water.
      • Correct immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer prepared for any section of the food premises.
      • Corrective Action(s): Surfaces must be sanitized before use and between uses. Sanitizer must always be prepared and available.
      • Use 1/2 tsp of unscented household (5%) bleach per litre of water.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Side doors that lead to the exterior kept open.
      • Corrective Action(s): Keep doors shut to prevent pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried-up food splatter and food debris noted throughout premises.
      • Corrective Action(s): Clean all equipment, walls, floors, shelves and areas behind and underneath equipment so that are visibly clean.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink by dishwashing area had no soap (soap is jammed in the dispenser); hand sink by walk-in freezer in the meat cutting area was obstructed with furniture and equipment.
      • Corrective Action(s): Ensure all hand sinks are equipped with hot and cold running water, liquid soap in a dispenser and single-use paper towel.
      • Correct immediately.
      • In the interim, use the closest hand sink for washing hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers stacked on top of one another with no lid or cover in between.
      • 2. Bags of rice stored on the floor in the storage area.
      • 3. Leftover canned food left in the can.
      • 4. Scoops stored inside food and handles are touching the food.
      • Corrective Action(s): 1. Do not stack food on top of one another if there is no lid or cover in between (the bottom of a food container should not touch food).
      • 2. Store all food 6 inches or 15 centimeters off the floor.
      • 3. Transfer all left over canned food into another food grade container.
      • 4. Do not let the handles of the scoop be in contact with food.
      • Correct immediately.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on-site had FOODSAFE Level 1 or equivalent training
      • Corrective Action(s): Ensure there is at least one person at all times that has valid FOODSAFE Level 1 or equivalent training.
      • Correct by January 26, 2024.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle was at 0ppm Chlorine at the time of inspection. Manager replaced solution and it achieved 100-200ppm Chlorine.
      • Corrective Action(s): Ensure this solution is available at all times for staff to use and ensure bottles are labelled.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several items in the stand-up cooler by the cooklines were left uncovered. Manager was notified and they covered the items during the inspection.
      • Corrective Action(s): Ensure food items are covered to avoid potential contamination
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water handle on hand wash station by the dishwasher area is not functioning. The cold water handle is only working
      • Corrective Action(s): Use the hand wash station behind this one (fully equipped with liquid soap, paper towels, and hot and cold running water) until the afformentioned sink handle is repaired.
      • Repair/replace handle to allow for adequate hand washing in that area
      • Date to be corrected by: December 10, 2023
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease and food debris observed underneath the fryer/cookline area in the main kitchen and dim sum area. Pictures Taken. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Pressure wash underneath cookline equipment to remove heavy build-up of grease and food debris. Increase frequency of daily cleaning underneath cookline after thorough cleaning is conducted to prevent future build up. Corrected by: March 20, 2023
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease and food debris observed underneath the fryer/cookline area and exhaust hood vents. Pictures taken. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Increase frequency of cleaning of exhaust hood vent to every 3 days. Conduct thorough deep clean underneath the fryer/cookline area. Corrected by: January 24, 2023.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed underneath the cookline/stir fry area to have tiles detached. Pictures Taken.
      • Corrective Action(s): Repair flooring to ensure surface is non-porous, easily cleanable. Corrected by: January 24, 2023.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed 4 large pots of soups to be cooled in large pots at room temperature. Operator informed that after 15 minutes it will be transfer into the cooler as is. Inspector observed after 30 minutes it is still cooled at room temperature in large pots.
      • Corrective Action(s): Transfer all soups in shallow containers. All potentially hazardous foods must be cooled from 60C to 20C within 2 hours and 20C-4C within 4 hours. Educated staff on proper cooling method such as transferring into shallow containers to ensure swift cooling, using of ice wand or ice bath.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed 3 buckets of chopped vegetables stored at room temperature.
      • Corrective Action(s): Store all cold potentially hazardous foods in a cooling unit able to hold an air ambient temperature of 4C or lower.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meldew build-up observed in the ice machine guard. Pictures taken.
      • Corrective Action(s): Clean and sanitize the aformentioned item. Corrected by: January 5, 2023.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The following handwashing sinks were observed:
      • -Handwashing sink next to the dishwasher observed to have piping underneath detached.
      • -Handwashing sink at the dim sum area observed to have hot water faucet to be disconnected which hot water cannot be dispensed.
      • -Handwashing sink adjacent the walk-in cooler at the main kitchen area observed to lack paper towel.
      • -Handwashing sink at the front bar was obstructed with tea pots.
      • Corrective Action(s): Ensure paper towels is readily available at the handwashing sinks in the main kitchen area. For dim sum area temporary use the 2 handwashing sink in the main kitchen for handwashing that are equipped with hot and cold running water, liquid soap, and paper towels. Unobstruct front bar handwashing sink to ensure proper hand hygiene of front end staff.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed frozen shirmp, kidney, fish thawing under room temperature on the floor.
      • Corrective Action(s): Transfer all frozen products to be thawed in the cooler measured at 4C or lower. All frozen food must be thawed under cold running water or in a cooler able to hold an air ambient temperature of 4C or lower.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease, food debris underneath the cookline, preparation coolers, worktables, and exhaust hood vents. Pictures taken.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Review facility Sanitation Plan on daily cleaning of premises. Corrected by: January 17, 2023.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The following handwashing sinks were observed:
      • -Handwashing sink next to the dishwasher observed to have piping underneath detached.
      • -Handwashing sink at the dim sum area observed to have hot water faucet to be disconnected which hot water cannot be dispensed.
      • -Handwashing sink at the front bar was obstructed with tea pots.
      • -Ice build-up observed in the walk-in freezer underneath the shelving racks.
      • Corrective Action(s): Service all handwashing sinks to ensure they are well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sinks must be unobstructed.
      • -Defrost and remove ice build-up from walk-in freezer.
      • Corrected by: January 17, 2023
      • Violation Score:
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Repeat violation from Routine Inspection on July 7, 2022
      • - Some food items in the dry storage area expired or without BBD.
      • - Staff was checking the whole dry storage area. Discarded expired foods and foods without BBD during inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Steamer trays and food container by the deep fryer observed sitting on the floor.
      • - Staff picked up the trays and dropped in the dishwasher area to clean and sanitize.
      • Corrective Action(s):
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Some food items in the dry storage area expired. For example, Millet with BBD 2020 Nov 10; Six bean Medley 2021 May.
      • Corrective Action(s): - Please thoroughly check each food item in the food storage area including dry storage, coolers and freezers. Discard expired food.
      • Date to be corrected by: July 11, 2022
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Hand sink by the dim sum area was obstructed by garbage bin and food containers.
      • - Staff removed the above items, adn hand sink was easily accessible for hand washing.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: - Staff were observed walking into the kitchen or returning to work without properly washing hands.
      • Corrective Action(s): - Please educate the staff and emphasize the importance of washing hands.
      • - Follow the hand washing procedure to wash hands.
      • - Wash hands whenver they are soiled, or after using washroom, or after returning to work
      • Date to be corrected by: July 11, 2022
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Shimp containers inside the walk in freezer not properly covered and placed on the floor.
      • - Staff moved the above items on the shelving unit and convered.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Some hard to reach areas need more attention for cleaning, for example, underneath the dishwasher machine, underneath the deep fryer, inside the upright freezer, the lower compartment of the deep fryer, the food spill in the dry storage area at the back.
      • - Plastic boards inside the Ice machine was slimy. Please call for professional service, make sure the upper compartment properly cleaned and sanitized regularly.
      • Corrective Action(s): - Please clean the above areas and maintain a sanitary condition all the time.
      • Date to be corrected by: July 11, 2022
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (Repeated violation) Upper compartment of the ice machine has accumulation of mould and mildew like deposits
      • Corrective Action(s): Discard ice and clean and sanitize the ice machine according to the manufacturer's direction.
      • Correct this by: immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. (Repeated violation) The hand sink at the dishwasher was obstructed by plastic lids. The hand sink at the dim sum station (back kitchen) was obstructed by storing food containers in the hand sink basin.
      • 2. The cold water is not available at the dishwasher hand washing sink.
      • Corrective Action(s): 1. Do not store any items in the hand washing sink basins or obstruct them in any way. Hand washing sinks must be readily available at all time for staffs to wash their hands.
      • 2. All hand washing sinks are to be fully equipped with hot and cold running water, liquid soap and paper towel. The hand washing station by the dishwasher is to be serviced.
      • Correct this by: Sept 9, 2021.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small number of house flies were observed throughout the kitchen.
      • Corrective Action(s): Implement Integrated Pest Management (IPM) approach which involves improving sanitation, blocking pest entry ways, installing traps, etc. Contact your pest control company for an assessment and follow their recommendations to discourage the fly activity.
      • Correct this by: Sept 14, 2021
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up observed at the dim sum station middle work area floor.
      • Corrective Action(s): Improve sanitation at the above noted area.
      • Correct this by: Sept 9, 2021.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Upper plastic part of the ice machine requires better and more frequent cleaning.
      • Corrective Action(s): Ensure to have the areas cleaned as discussed at this time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Only one sanitizer spray bottle was observed in the kitchen. According to the staff nearby, it was in question whether the solution was being used at all. Spoke with staff at this time. All prep surfaces MUST be sanitized at this time.
      • Corrective Action(s): Ensure to have 100-200ppm chlorine solution available at EACH station. Ensure all food prep surfaces are sanitized using this solution before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Ensure all kitchen staff are trained regarding this.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Buckets placed in the handwash sink by the dishwasher. Boxes of items placed in front of the handwash sink available for dimsum making station. Jar placed in the sink. All removed at this time.
      • Corrective Action(s): Ensure to have all handwashing stations free of obstruction and used for handwashing purposes ONLY.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require better cleaning.
      • 1) undercoutner shelf and floor of dimsum making station at the very back of the facility
      • 2) floor underneath stoves in the back kitchen
      • 3) floor underneath stoves in the main kitchen
      • Corrective Action(s): Ensure to have the above areas cleaned.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Few sanitizer spray bottles had <<50ppm chlorine measured. Spray bottle for the main prep area had 200ppm chlorine measured. All spray bottles re-filled with 200ppm chlorine at this time.
      • Corrective Action(s): Ensure all spray bottles are filled with 200ppm chlorine solution. Prepare the solution by adding 1/2 tsp of bleach per 1L of water at least every 1-2 week(s), as the chlorine would dissipate over time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The following conditions were observed from the two walk-in coolers:
      • - Raw marinated meat mixture placed above onions.
      • - Raw chicken feet placed beside individually portioned puddings.
      • - Raw chicken placed above another without a barrier in between.
      • Corrective Action(s): Ensure all raw meat/seafood are placed away from and below ready to eat foods (i.e. cooked foods, vegetables). Do not stack foods on top of another without providing protection in between.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require attention:
      • - under cook line in the dim sum making station at the back
      • - inside of the dim sum prep cooler
      • - inside of and on floor beside the stand up freezer
      • - upper part of the ice machine
      • Corrective Action(s): Ensure all above areas are cleaned and maintained in sanitary condition at all times.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Few sanitizer spray bottles missing labels.
      • Corrective Action(s): Ensure all sanitizer spray bottles are labelled as 'sanitizer' or 'bleach' and water bottles are labelled as 'water'.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. A dirty cleaver was stored between the gap of two work tables.
      • 2. A dirty wok was stored on the floor underneath shelving in the dry storage area.
      • Corrective Action(s): Clean and sanitize the cleaver and wok. Store clean equipment in dedicated clean storage areas. Do not return dirty equipment to storage without cleaning and sanitizing first. Do not store equipment on the floor.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Many containers of food in the coolers were stored without covers or lids.
      • 2. Bulk food scoop handles were partially buried in the food that they were stored with.
      • Corrective Action(s): 1. Cover all containers of food to protect them from potential contamination.
      • 2. Clean and sanitize the bulk food scoops. Store them upright so the handles are not in contact with the food or store them in a clean dedicated scoop container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed in the stand-up and walk-in freezers and on the floors of the dry storage area.
      • Corrective Action(s): Clean these areas. Ensure is cleaning is done regularly to avoid accumulation of food debris and attracting pests.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Single-use plastic takeout containers were being used as food scoops.
      • Corrective Action(s): Discard these containers as they are not durable. Use purpose built food scoops/utensils instead.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink near prpe line was missing paper towels. Manager informed Inspector the holder was broken and being fixed
      • Corrective Action: Ensure paper towel holder is replaced as soon as possible. Staff were using other paper towel dispenser at time of inspection (located nearby)
      • Date to be Corrected by: May 1, 2018
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (1) Throughout facility spoons and scoops were being stored in food bins. Bowls were being used as scoops.
      • Corrective Action: Scoops and bowls were removed at time of inspection. Do not store scoops or bowls in food storage bins to prevent contamination of food items.
      • (2) In both walk-in coolers containers with food items were being double stacked with no protective barrier.
      • Corrective Action: Do not double stack containers of food unless there are lids or protective barriers between the food items and the bottoms of containers to prevent contamination of food items.
      • Date to be Corrected by: Immediate
      • (3) Broccoli ( raw & chopped) was being stored in cardboard box, used for raw chicken.
      • Corrective Action: Broccoli was discarded by District Inspector at time of inspection. Boxes used for storing raw meats should not be reused for storing food items to prevent contamination of food items.
      • (4) Cooked and ready to eat items were being stored next to raw meats in inserts on prep line cooler.
      • Corrective Action: Raw meats should not be stored next to ready to eat items in order to prevent contamination. Items were moved at time of inspection.
      • (5) Open tin can of Ketchup was being stroed in prep cooler.
      • Corrective Action: Ketchup was removed and placed in durable food grade container. Tin cans must not be used to store food items after they have been opened as this is not a long-term durable food storage option.
      • (6) Dough Mixer Accessories were being stored on the floor in a milk carton.
      • Corrective Action: Accessories were moved off the floor at time of inspection. Food items and food contact surfaces must be stored at least 6" of the ground to prevent contamination
      • (7) Steam buns were being cooled uncovered directly under neath the cooler fan on metal trays.
      • Corrective Action: Buns were removed at time of inspection. Items should not be plaed uncovered underneath cooler fans to prevent contamination.
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At time of inspection beef (raw) and other meat items were being thawed at ambient temperature underneath prep tables
      • Corrective Action: Raw meats were placed in fridge at time of inspection. Food items must be thawed in the refridgerator or under cold running water to maintain temperatures of 4C or below to prevent pathogen growth and toxin production
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Visible debris underneath prep area and fryer. Debris and grease on handles and seals of fridges
      • Corrective Action: Ensure contact surfaces are regularly cleaned & sanitized throughout the day. Regular cleaning and machinery of under counters and prep areas is required to maintain sanitary conditions and to not provide food for pests.
      • Date to be Corrected by: Immediate
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hansink by high-temperature dishwasher was not working. Staff were instucted to use one of the other handsinks by manager until it can be fixed.
      • Corrective Action: Handsink needs to fixed as soon as possible so employees can properly wash their hands.
      • Date to be Corrected by: May 1, 2018
      • Corrective Action(s):
      • Violation Score:
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Employee was observed entering / leaving the washroom without removing apron.
      • Corrective Action: Review washroom procedures with employees. All should be removing all gloves, aprons before entering the washroom to prevent contamination of clothing that may come in contact with food items.
      • Date to be Corrected by: Immediate
      • Corrective Action(s):
  23. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - During time of inspection, metal slats/ baffles on commercial fume hoods appeared to have slight- moderate grease accumulation
      • - Manager informed that there are cleaned 2-3x per week
      • - Professional service due in Nov 2017
      • Corrective Action(s): - Ensure that these slats undergo a more thorough deep clean
      • - Ensure slats are cleaned more frequently if required
      • - Commercial fume hood/ canopy must be kept in good sanitary and grease free condition
      • Violation Score: 3