Chongqing Restaurant on Kingsway

4909 Kingsway, Burnaby · Restaurant

36 inspections

Follow-Up InspectionMar 26, 2026
0 infractions
Routine InspectionMar 19, 2026
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Walk-in cooler - food scoops visibly soiled with old food product within food containers.
  - Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food containers stored in cooler units without the use of covers.
  - Open food containers stacked upon each other in cooler units.
  - Walk-in cooler: Upright rack full of trays of raw meat stored beside shelving used to store vegetables and ready to eat foods.
  - Large can of paint stored on food preparation counter next to handsink.
  - Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Install a protective partition between raw meat rack and food shelving.
  - Do not store chemicals or non-food related items in food preparation areas.
  - Violation Score: 9
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent poison bait station in basement storage room.
  - Pest control report from earlier this month notes no rodent activity.
  - Corrective Action(s): Remove poison bait station from premise. Pest control methods are to utilize mechanical trapping methods.
  - Retain pest control service capable of identifying pest control activity and providing appropriate pest control methods in service reports.
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Kitchen back door kept open that allows for pest entry.
  - Holes in lower walls / baseboards of kitchen: wall behind wheeled cart across from woks, wall below counter for kitchen rice cookers, and corner below dishwashing sinks beside walk-in cooler entrance.
  - Hole(s) noted in wall below storage shelving in corner, small storage room of basement.
  - Corrective Action(s): Keep doors closed unless receiving deliveries to exclude pest entry.
  - Seal over all holes in kitchen and storage area walls.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cooking line ventilation hood - grease droplets forming on surfaces.
  - Walk-in cooler - debris collecting on floor corners under shelving.
  - Bar - debris on floor under ice machine.
  - Mouse droppings observed in the following locations:
  - Kitchen - behind upright cooler and freezer, under dishwashing sinks, under dishwasher, floor / lower shelf under rice cooker counter.
  - Basement - mouse droppings on floor and some storage shelving throughout storage rooms, staff washroom (behind toilet).
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
Follow-Up InspectionOct 7, 2025
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Walk-in cooler - wheeled rack with raw meat trays stored beside shelving used for ready to eat food items.
  - Corrective Action(s): Install partition (washable material) between shelf and wheeled cart to protect against cross contamination of food.
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Basement - storage room left side of washroom - one hole in wall along floor remains.
  - Kitchen - floor corner left of walk-in cooler door - gaps in grout work leave holes remaining for pest entry.
  - Corrective Action(s): Seal off bottom of wall in storage room.
  - Repair grout work seal off all gaps around wall / floor joint.
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Basement - corner space beside washroom - floor stand pipe is currently open.
  - Corrective Action(s): Properly cap off standing pipe to seal exposed end.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1 door upright cooler: top and middle shelves 1 - 4 C, bottom shelf 7 C
  - Corrective Action(s): Service cooler to improve function to maintain 4 C or colder throughout cooler unit.
  - Violation Score: 3
Routine InspectionSep 23, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): bin of wontons 9 C
  - Corrective Action(s): Product discarded.
  - Potentially hazardous foods must be stored at 4 C or colder for food safety.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Multiple rags in kitchen on cooking line counters / equipment with no sanitizer.
  - Multiple soiled food prep bowls stored at prep cooler.
  - Blender, vegetable slicer stored with food debris on surfaces.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Back kitchen - shelf below prep table (produce cutting area) chemicals stored together with vegetables.
  - Food containers not stored with proper fitted lids or plastic wrap in cooler units and basement chest freezer.
  - Raw meats stored beside cooked, ready to eat foods in walk-in cooler.
  - Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Basement storage rooms - walls and doors have gaps between floor and wall finish, base of wall finishes have holes allowing for pest movement.
  - Corrective Action(s): All walls, doors are to be repaired and pest proof to prevent pest harborage in walls.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Bar - ice machine interior is visibly discoloured with build-up of residue on interior surfaces.
  - Ventilation hood is due for professional cleaning prior to follow-up inspection.
  - Mouse droppings observed in the following locations:
  - Bar - floor under ice machine
  - Kitchen - floor under 2 compartment sink for dishwashing, floor under counter across from cooking line, floor behind 1 door upright cooler and food preparation sinks.
  - Basement - floor in corners under shelving in all storage rooms, on storage shelving in dry food room, behind all chest freezers and stairs leading to basement.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Basement: corner between staff washroom and chest freezers - pipe penetrating floor is open ended
  - Corrective Action(s): Basement - floor pipe is to properly sealed and capped off.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Kitchen 1 door upright cooler 6 - 8 C
  - Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
  - Violation Score: 9
Follow-Up InspectionMar 24, 2025
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Basement:
  - - inventory on floor in corners of storage rooms remain which obstructs cleaning and pest control efforts
  - Corrective Action(s): Remove or relocate items on floor onto shelving available.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Basement storage: mouse droppings observed on floor behind chest freezers and under dry storage shelving (along walls, corners and shelving posts)
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
Routine InspectionMar 18, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Sanitizer container at food preparation station in kitchen 0 ppm chlorine.
  - Steel food prep bowls at prep cooler - clean and soiled bowls mixed together.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Walk-in cooler - ready to eat foods (vegetables, bbq duck) stored on shelves together with raw meat items.
  - Take-out container stored inside front rice warmer.
  - Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Do not place containers inside food items. Use utensils with handles to avoid hand / food contact.
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Basement storage areas - rooms with inventory stored on the floor, pushed into corners of rooms obstruct efforts to maintain sanitation and apply pest proofing measures.
  - Corrective Action(s): Items not needed for business operation are to be removed.
  - Storage rooms need to be organized, placing inventory on shelves available.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Bar:
  - - floor under ice machine has debris and mouse droppings
  - Kitchen:
  - - floor around 1 door upright cooler, 1 door upright freezer and under dishwasher have mouse droppings
  - - grease drops forming in locations of cooking line vent hood
  - - lower walls and wall shelves (black finish) across from wok station have grease build-up on surfaces
  - - floor under wok cook line has grease and food debris
  - Basement storage:
  - - mouse droppings in all rooms along walls, under shelves and behind equipment
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Kitchen:
  - 2 door upright cooler 6 - 8 C
  - 2 door prep cooler 6 - 7 C
  - Corrective Action(s): Repair / adjust coolers to maintain food at 4 C or colder.
  - Violation Score: 9
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation: Used disposable gloves stored on kitchen shelves.
  - Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
  - Violation Score: 3
Follow-Up InspectionOct 15, 2024
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Storage rooms in basement remain cluttered with variety of inventory stored on the floor and pushed to corners preventing cleaning and pest monitoring measures.
  - Corrective Action(s): Provide adequate shelving sufficient to store inventory and spare equipment off the floor to allow for premise cleaning and pest monitoring.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen
  - - mouse droppings in corner behind 2 door upright cooler, under shelving unit with microwave (next to upright freezer), floor area under rice cookers.
  - - grease residue remains on shelves / wall across from deep fryer station.
  - - pipes adjacent to deep fryers have been recently painted with grease remaining on surfaces, preventing paint from curing.
  - Bar
  - - floor under ice machine and spaces on both sides of 2 door undercounter cooler have debris build-up.
  - Basement
  - - mouse droppings on floor under shelving in all storage rooms, room corners, lower shelving used for staff bedding
  - - dead mouse on floor under shelves in room with staff bedding.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Premise sanitation is to be improved and maintained consistently with daily cleaning.
  - Violation Score: 9
Routine InspectionOct 8, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: 4 soiled vegetable peelers stored in food utensil drawer.
  - Knives and knife magnetic strip have visible food debris on surfaces.
  - 5 plastic strainer baskets stored with visible food debris on surfaces.
  - 14 steel food preparation bowls stored on top of prep cooler all soiled with food debris and water collecting inside each bowl.
  - Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use.
  - Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): 2 boxes of ground crackers located in basement storage - boxes had signs of mouse activity chewing into packaging.
  - Corrective Action(s): Product discarded.
  - Food inventory is to be monitored for signs of contamination / damage and discarded accordingly.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings observed in all rooms of basement floor.
  - Rodent poison bags on floor in corners of several rooms.
  - 1 snap trap and 1 glue board box observed in basement.
  - Corrective Action(s): Current level of pest control is inadequate to address current mouse activity.
  - Poison is not to be used on the premise as a means of pest control.
  - Traps are to be used in all areas where pests are active.
  - Basement inventory is to be organized to keep floors clear as possible to allow for cleaning and pest monitoring.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Kitchen - lower walls across from deep fryers and wok cooking stations - have gaps where baseboard tile is missing and around pipe penetration.
  - Bar - lower wall behind wheeled cart - hole above baseboard.
  - Corrective Action(s): Close holes and gaps to effectively pest proof the noted locations.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen
  - - mouse droppings observed at the following locations: corner behind 2 door upright cooler, corner under 2 compartment food prep sinks, floor under shelving unit with microwave, floor under counter with rice cookers, under 2 compartment dishwashing sinks and under dishwasher.
  - - grease build-up on pipes to left of deep fryers, shelves, cart and walls across from fryer / wok station, and floor under cooking line
  - - food debris on black and white wall mount shelving units
  - Bar
  - - interior of ice machine has build-up of residue on ice forming surfaces
  - - debris on floor under ice machine and spaces between cooler and adjacent cabinets
  - Basement
  - - Mouse droppings observed in all rooms of basement floor, on floor in corners, along walls under shelves and behind freezer units
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
Follow-Up InspectionMar 4, 2024
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen
  - - floor under rice storage has debris and mouse droppings
  - - corner behind 2 door upright cooler, mouse droppings on floor
  - - cooking line - grease build-up on surfaces under and behind cooking equipment ie. wall, pipes, underside of equipment and floor
  - Bar
  - - interior of ice machine - residue on surfaces around ice forming surfaces
  - Basement
  - - floor area around and under grease trap - grease on floor
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Kitchen
  - - tile baseboards have been re-positioned, spaces remain between tiles and adjacent wall finishes
  - - Wall surfaces across from dishwasher have been refinished with FRP paneling - spaces remain at panel seams
  - Bar
  - - wall tiles behind hot water dispensers / coffee pots have fallen away from walls
  - Corrective Action(s): Tile baseboards - are to be grouted to fill all gaps to provide smooth easily cleaned surfaces and pest proof walls.
  - Wall surfaces - gaps are to be filled (grout / silicone) to provide smooth easily cleaned surfaces.
  - Missing wall tiles are to be replaced to provide smooth easily cleaned surfaces.
  - Violation Score: 5
Routine InspectionFeb 26, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Variety of cut vegetables stored at room temperature by cooking line: temps 7 - 12 C
  - Food container double stacked upon kitchen prep cooler top food inserts: temp 9 C
  - Corrective Action(s): Product discarded.
  - Potentially hazardous foods must be stored at 4 C or colder for food safety.
  - Violation Score: 5
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Portions of cooked duck stored on lower shelf of wheeled cart at room temperature: temp 19 C
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Clean dishware stored on shelving unit next to food bins used to batter food items - adjacent dishware covered with batter debris.
  - Steel food bowls and strainer baskets stored in stacks throughout kitchen with food debris and water collecting in each bowl
  - Cleaned cooking pots stored on the floor under the dishwasher.
  - Knife stored in moldy cardboard sleeve by cooking line, behind clean dishware.
  - Cutting board stored on lower shelving covered with cardboard sheets used for staff seating.
  - Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Soiled wiping rags on food preparation counters without sanitizer residual.
  - Utensil storage drawer - all vegetable peelers and slicers stored, heavily soiled with food debris.
  - Cooking line staff observed returning used, soiled steel bowls back to prep cooler for future use without having them cleaned and sanitized by the dishwasher first.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 15
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Dishwasher staff wearing reusable gloves handling soiled dishware, food waste and garbage can then proceed to unload dishwasher while still wearing the same soiled gloves to handle sanitized dishware.
  - Foodhandler staff observed wearing dishwashing gloves to handle raw chicken and batter mix then proceed to handle other dishware and food items while still wearing soiled gloves.
  - Corrective Action(s): Staff are to wash their hands prior to handling sanitized dishware.
  - Staff wearing soiled gloves, are to remove gloves and wash their hands prior to handling sanitized dishware.
  - Foodhandlers are to use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Walk-in cooler:
  - - food stored in opened containers without proper covers
  - - used serving utensils stored within food items
  - - raw meats stored above and beside produce items
  - Other coolers:
  - - food stored in opened containers without proper covers, food containers double stacked within each with no protection
  - - no system to organize food items to ensure raw meats are stored below potentially ready to eat food items
  - Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
  - Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Kitchen cooking line / dishwasher area
  - - tile baseboards are in a state of disrepair, large spaces between tiles and supporting wall allowing pests to freely reside in wall cavities
  - - lower wall sections above tile baseboards are damaged in places exposing wall cavity
  - Corrective Action(s): Baseboard tile work and lower wall sections between tiles and new FRP wall panels need to be restored to provide a smooth, durable, and easily cleanable surface. This will allow premise sanitation to be easily maintained and deter future pest activity.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen sanitation is poor.
  - Mouse droppings observed in the following locations:
  - - back kitchen prep area floor under shelving and behind cooler / freezer unit (1 door upright cooler, 1 door upright freezer)
  - - on lower storage shelves under food prep sinks
  - - basement storage - floor under storage shelving, behind chest freezers and on lower shelving around take-out container packages
  - Dead cockroaches on wall crevices below rice cookers counter.
  - Grease and / or debris collecting on surfaces throughout kitchen.
  - - floor corners under shelves, kitchen equipment, entire cooking line and dishwasher area
  - - cooking line ventilation hood is dripping with grease deposits
  - - storage shelving units
  - - walk-in cooler shelves and floor
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Basement storage:
  - - salt for de-icing walk ways stored together with dry food items and take-out containers.
  - Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Wall across from dishwasher - paint and debris are falling from the wall onto clean dishware and dishware storage shelves.
  - Bar - tile wall behind hot water dipsensers and coffee urns, tiles are falling from wall onto, behind food equipment.
  - Corrective Action(s): Wall across from dishwasher is to be fully restored to a durable, smooth and easily cleaned surface.
  - Tile work is to be restored to provide a durable, smooth and easily cleaned surface.
  - Violation Score: 5
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation: Kitchen staff observed eating a meal while preparing food at the same time.
  - Corrective Action(s): Staff are not to eat while working within the kitchen.
  - Staff are to wash their hands prior to returning to work from a break.
  - Violation Score: 3
Follow-Up InspectionOct 10, 2023
0 infractions
Follow-Up InspectionOct 3, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Boxes of cut vegetables stored at room temperature, temp 14 C
  - Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 5 soiled wiping rags left on counter tops with no detectable sanitizer residual.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food containers stored on the floor in kitchen.
  - Food containers not covered with proper covers.
  - Food items double stacked inside each other with no covers.
  - Basement - staff break / sleep areas set-up with food storage areas.
  - Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Remove all staff items are break items from food storage areas.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Premise sanitation remains poor.
  - Kitchen - debris and grease build-up, floors under shelves, walls, shelving units, walk-in cooler interior, cooler unit(s) interior, deep fryers, stove unit, corner handsink counter (lower shelf, wall behind), and prep station across from woks.
  - Basement - floor grease and debris around grease trap, debris under storage shelving.
  - Bar - debris throughout storage cabinets and interior of cooler.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Wood palletes in walk-in cooler prevent sanitary maintenance of cooler.
  - New wall panels installed in kitchen - gaps remain between FRP and existing wall finishes.
  - Corrective Action(s): Remove palletes from walk-in cooler. Shelving to provide 6" clearance off the floor to allow for cleaning.
  - Finish joints of FRP panels with smooth caulking seems to allow for cleaning.
  - 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 the premise with Foodsafe training.
  - Corrective Action(s): Additional staff member is to obtain a certificate in Foodsafe to ensure one staff is always present with training.
  - Violation Score: 1
Routine InspectionSep 25, 2023
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Cooked dumplings placed into open top prep cooler, 40 C, cooler warmed to 9 C
  - Corrective Action(s): Product discarded.
  - Safe cooling procedures not in place.
  - Do not place warm foods directly into small capacity cooler units.
  - Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
  - Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
  - Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
  - Violation Score: 5
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Bins of cut vegetables and cooked noodles stored at room temperature, temperatures 17 - 26 C
  - Corrective Action(s): Product discarded.
  - To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Several wiping rags in use throughout kitchen without sanitizer containers prepared.
  - Sanitizer spray bottle prepared over 1000 ppm chlorine
  - Knives, knife magnetic strip, food utensils, vegetable peelers, and cutting boards stored, heavily soiled with food debris.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Sanitizer spray bottles are to be prepared at 100 ppm chlorine concentration.
  - All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Basement - washroom - soap dispenser empty, papertowel dispener jammed
  - Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food containers stored in coolers without covers.
  - Food items stored in opened metal cans.
  - Food containers stored directly on the floor, under shelving and cooking equipment.
  - Food utensils in use stored in containers of stagnant water (rice scoops)
  - Basement - staff break / sleep areas arranged together with food and restaurant supplies.
  - Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
  - Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
  - Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
  - Staff personal items and break areas are to be separated from food and premise storage.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Back entrance - screen door propped open.
  - Corrective Action(s): Ensure screen door is kept closed to exclude entrance of pests.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Premise sanitation is poor.
  - Kitchen - food debris and or grease deposit build-up on floor, walls, shelving units, cooking equipment and cooking ventilation system and walk-in cooler (walls, shelves, floor, compressor covers).
  - Basement - food debris on floor around dry storage shelving, grease residue on floor around grease trap
  - Bar - dust /debris inside shelving units and cooler unit.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Wood pallettes and low set shelving in dry storage areas and inside walk-in cooler provide no clearance off the floor to allow for cleaning.
  - Corrective Action(s): Provide suitable shelving units to allow inventory to be stored off the floor (6" / 15 cm) to allow for premise cleaning.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler 5 C
  - Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Only one staff member has Foodsafe.
  - Corrective Action(s): Additional staff member is to obtain a certificate in Foodsafe to ensure one staff is always available with training.
  - Violation Score: 1
Follow-Up InspectionFeb 9, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Live shellfish tank has a noticeable green tinge for water colour -algae growth
  - Corrective Action(s): Clean and refilter the water
  - Violation Score: 3
Routine InspectionJan 31, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Foods observed on the floor:
  - -a tray of frozen meat next to the fryer
  - -multiple buckets of sauce and not covered
  - -the tray of frozen meat was then moved to the Walk-in cooler atop the vegetable box
  - Corrective Action(s): -Do not store foods on the ground and protect your foods.
  - Operator discarded the buckets of sauce
  - -Do not store raw meats/seafoods/eggs above ready-to-eat foods
  - Violation Score: 3
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Multiple frozen meats defrosting at room temperature, temperatures measured at 2-7 deg C
  - Corrective Action(s): Do not defrost potentially hazardous foods at room temperature.
  - Health safe ways:
  - -defrost overnight in the fridge (safest)
  - -under cool running water in original plastic packaging
  - -as part of the cooking process
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Buildup of grease (sticky surfaces) evident on surfaces around the dishpit area. On top of the washer, on paper towel dispenser, upper shelves. This buildup of grease accumulates over many days
  - Corrective Action(s): You must be cleaning these surfaces at least on a weekly basis.
  - Clean and sanitize
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: -Operator has placed a coat hanging rack in the food preparation area in back kitchen next to 2-compartment utility sink
  - -multiple instances where worker personal foods/mugs/coffee machine/sweaters/hats in food preparation areas on shelves, amongst dry foods. There are upper shelves above the 2-compartment utility sink filled with personal effects such as coffee machines, ingredients
  - Corrective Action(s): Remove ALL employee related personal effects, and foods from food preparation areas -place these downstairs.
  - Remove the coat rack from the food preparation area (should be downstairs)
  - Designate a container for employee lunches/snacks at the bottom of one of the fridges IN ONE AREA
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 2-door bar fridge too warm -air temperatures ranged from 9-11 deg C for over 30 minutes. No potentially hazardous foods observed in unit
  - Corrective Action(s): Adjust the temperature of the fridge to at or below 4 deg C. Otherwise have the unit serviced.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: No worker on-site has this certification in the operator's absence.
  - Corrective Action(s): At least one worker must be certified at all times
  - Violation Score: 1
Follow-Up InspectionAug 22, 2022
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Operator requests additional time for the added raw wooden shelf in dry storage area downstairs and the cleaning of the ceiling outside the Walk-in cooler
  - Corrective Action(s): Place plastic liners (like the other shelves you have) and repaint/stain the raw wood
  - Clean the ceiling area outside the Walk-in cooler
  - Correction time within 1 month -verified by email
  - Violation Score: 3
Routine InspectionAug 15, 2022
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Ice machine cavity has mold/mildew growth
  - Corrective Action(s): Empty out the ice machine and clean+sanitize.
  - 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 kitchen at time of inspection
  - Corrective Action(s): Prepare your bleach sanitizer solutions prior to opening.
  - Clean and sanitize all food contact surfaces in the kitchen
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Handwash sink next cooking line has been disconnected -there is no drain.
  - This is the second consecutive Routine inspection with a handwash violation (see April 20, 2022 inspection)
  - Correction Order issued -next enforceable action is ticketing
  - Corrective Action(s): Repair handwash sink.
  - Operator to temporarily use one of the adjacent utility sinks for handwashing
  - WARNING:
  - Do not make structural changes to the premise without health approval
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): A tray of raw chicken stored above ready-to-eat foods in Walk-in cooler (Honey Garlic chicken)
  - Corrective Action(s): Store raw meats/seafoods/eggs below ready-to-eat foods
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: A raw wooden shelf has been added downstairs next to the bulk food containers -cleaning chemicals stored there next to foods
  - Corrective Action(s): Remove all the cleaning chemicals down and away from foods.
  - Either paint the shelf with an oil-based paint/stain or place plastic cleanable liners on top of the raw wood.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Handwash sink next to cooking line has been disconnected
  - Corrective Action(s): Repair Handwash Sink
  - Violation Score: 3
Follow-Up InspectionMay 20, 2022
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: NEW OBSERVATION
  - AGAIN observed under the wok and fryer cooking line the floors are filthy with food debris/grease.
  - Corrective Action(s): These areas MUST be degreased and cleaned nightly all the way to the back wall
  - Operator to verify this weekend the cleaning has been completed
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Floor re-tiling STILL not completed -still to do is under the cooking line
  - Uneven, disjointed old tiles still there and cannot be cleaned/disinfected properly
  - Corrective Action(s): Correction Order issued
  - One more month provided until increased enforcement
  - Violation Score: 3
Routine InspectionApr 20, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Preparation cooler is too warm -internal temperature of wontons at 8 deg C, beef at 7 deg C.
  - NOTE: daily temperature logs show 3 deg C taken this morning
  - Corrective Action(s): Remove all foods from the preparation cooler and transfer to Walk-in cooler.
  - Have the unit serviced today.
  - Do not store foods there until foods can be maintained at or below 4 deg C
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Women's washroom has no paper towels in dispenser. Bar handsink blocked off with tray of utensils. Kitchen handsink next to woks has bowl of noodles in the basin
  - Corrective Action(s): All designated handsinks must be adequately stocked with pumped soap, paper towels in dispenser, hot/cold water and clear for use for HANDWASHING ONLY
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Pooling of raw shelled eggs observed in Walk-in cooler
  - Corrective Action(s): Discarded pooled eggs.
  - No pooling of raw shelled eggs allowed! Once the egg is cracked open it must be cooked immediately.
  - Provided the BCCDC documents for pooling eggs -print out and review with all workers
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Back screen door observed partially open. Self-closing door mechanism is not closing it all the way.
  - Corrective Action(s): Keep the back screen door shut tight to prevent the entry of flies and rodents from the dumpster area.
  - Repair the self-closing door mechanism to close shut
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Area under cooking line and parts of the kitchen flooring that have not been re-tiled are filthy, grease laiden.
  - Corrective Action(s): Clean and disinfect
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Kitchen flooring has been re-tiled partially -still to do is under the cooking line, dishwasher and some hard-to-reach areas where there are heavy equipment posts. These areas particularly under cooking line are grease laiden and food debris
  - Corrective Action(s): Re-tile the whole kitchen floor
  - Clean, degrease and mop under the cooking line NIGHTLY
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Main preparation cooler is too warm temperatures averaging between 7 to 9 deg C. Thermostat is already at the maximum setting. Operator called repairman coming later today.
  - Corrective Action(s): Repair Preparation Cooler so it can maintain foods at or below 4 deg C
  - Violation Score: 3
Follow-Up InspectionJun 25, 2021
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
  - a large tray of utensils covering the bar handsink
  - *Operator indicates he had no time or enough space to put the tray of utensils elsewhere despite there being an empty utility sink right next to the handsink
  - Repeat Infraction Correction Order issued, next enforceable action is ticketing
  - Corrective Action(s): Keep the handwash sinks clear for use at ALL times
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: -Front stove exhaust vents have not been cleaned
  - Operator indicates that due to understaffing no time was available to clean the vents
  - -bowls AGAIN observed in use for the bulk foods -dry rice
  - Corrective Action(s): -Clean and sanitize the front vents
  - -Use scoopers with handles -lodge in the food handle-up or keep the utensils in a washable container outside of the food (CORRECTED DURING INSPECTION)
  - -
  - Violation Score: 3
Routine InspectionJun 23, 2021
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Handwash sink next to wok stations is block off with food tray. The handsoap pump was located at the 2-compartment utility sink
  - Corrective Action(s): Keep handwash sinks free from obstruction -ONLY for handwashing. Do not handwash at the utility sinks. Place the pump soap at the designated handsink
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: -A few front grease vents overhead the woks are caked with grease
  - -A few open food cans with storage observed: hoisan sauce, corn niblets
  - -A tray of beef cuts on the floor in walk-in cooler uncovered
  - -A bag of noodle observed broken open in the display cooler downstairs
  - -Still observed a few bulk foods with bowls for extracting foods
  - -A container of dry rice stored under the sink next to the dishwasher
  - Corrective Action(s): -degrease, clean and sanitize the vents
  - NOTE: for the front grease vents do not wait for the half-year professional exhaust cleaning of the hoods. These front vents will require more cleaning at least monthly
  - -operator discarded the open food cans -do not store foods once the cans are opened, any leftovers transfer to washable containers
  - -Do not store foods on the middle of the floor in the walk-in cooler -store on your shelves and keep foods covered
  - -Bag of noodle was transferred to another bag
  - -Use only scoopers for bulk foods lodged in the bulk food handle-up out
  - -Do not store foods under sinks
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation (CORRECTED DURING INSPECTION): Open bulk food bag of MSG at dry storage area
  - Corrective Action(s): Once bulk food bags are open transfer to rodent proof container
  - Violation Score: 3
Follow-Up InspectionNov 3, 2020
0 infractions
Routine InspectionOct 30, 2020
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher has no chlorine sanitizer reading -measured at ~0ppm as per test strip.
  - Daily Log checks for the washer shows a pass test for the last 30 days
  - NOTE: this infraction was cited back in the October 23rd, 2018 routine inspection -Correction Order issued -continued infractions here will require increased enforcement such as ticketing and/or closure
  - Corrective Action(s): Repair washer -operator phoned repairman and will arrive within the hour.
  - Double-check on the worker who is daily checking the washer to ensure the test is actually being completed
  - Manually Wash in the meantime
  - Violation Score: 25
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation (CORRECTED DURING INSPECTION): Back screen door observed partially opened. The self-closing mechanism for the door is not working some of the times
  - Corrective Action(s): Keep the back door closed to better prevent the entry of pests.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor area under cooking line woks and fryers is grease laiden. Extra woks stored there
  - Corrective Action(s): Clean and disinfect under the cooking line EVERY DAY.
  - Remove the extra equipment under there to facilitate cleaning and monitoring of pests
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwash has no chlorine sanitizer residual
  - Corrective Action(s): Repair washer
  - Violation Score: 3
Follow-Up InspectionJul 30, 2020
0 infractions
Routine InspectionJul 27, 2020
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Three large reused cardboard boxes containing deep-fried vermicelli noodles found in downstairs storage area.
  - -Carboard is not an acceptable contained to store food, because it is not smooth, easily cleanable, and non-absorbent.
  - Date To Be Corrected By: Immediately
  - Corrective Action:
  - -Discard three boxes of vermicelli
  - -Ensure acceptable food-grade containers are used to store food.
  - Corrective Action(s):
  - Violation Score:
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): 1) Drawer in prep area contained utensils and tools in filthy condition. Small cleaver and grater noted to have build-up of dried food debris.
  - -Equipment and food contact surfaces must be maintained in sanitary condition and cleaned after each use to minimize bacterial growth.
  - 2) Rice scooper in kitchen area stored in room temperature standing water. This condition can promote bacterial growth from food debris on scooper.
  - Corrective Action:
  - 1) Clean and sanitize entire drawer, including utensils and tools inside.
  - 2) Store rice scooper in ice water to minimize potential bacterial growth.
  - Corrective Action(s):
  - Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1) Numerous bins of food throughout premises were using bowls to scoop out contents. Bowls were noted to be stored inside bins.
  - -Improper handling of bowls can contaminate food stored inside bins.
  - Date To Be Corrected By: Thursday, July 30
  - 2) Bin of raw chicken found above raw vegetables in walk-in cooler.
  - -Raw meats can contaminate ready-to-eat foods below.
  - Corrected During Inspection
  - 3) Numerous containers of food (chopped carrots, lettuce, shrimp) were uncovered and without lids inside cooler storage units.
  - Date To Be Corrected By: Today
  - Corrective Action:
  - 1) Purchase scoops with handles to be used for bulk food containers.
  - 2) Ensure raw meats are stored below read-to-eat foods to prevent cross-contamination.
  - 3) Ensure foods that are stored in cooler units are covered and protected form contamination using tightly-sealed food-grade lids.
  - Corrective Action(s):
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Fan inside walk-in cooler and vents outside the walk-in cooler are heavily covered in dirt and debris.
  - -The debris on fan can contaminate foods stored inside cooler.
  - Date To Be Corrected By: Thursday, July 30
  - Corrective Action:
  - -Clean and sanitize fan and vents of walk-in cooler.
  - Corrective Action(s):
  - Violation Score:
Routine InspectionOct 7, 2019
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooked/perishable noodles in too large volumes at room temperature
  - Corrective Action(s): Discarded noodles
  - Use small portions only at room temperature for all perishables during the rush hours in order to meet the <2 hour requirement
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): The spatula for the rice and pitcher -in-use utensils are only being changed daily
  - Corrective Action(s): In-use utensils must be cleaned and sanitized or changed with new at least EVERY 4 HOURS
  - Dishwash the spatula and pitcher
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Grease build-up on exhaust hood lip and fire supression pipes -drips observed that may contaminate the open foods below.
  - Some algae buildup in live seafood tank observed again
  - NOTE: this infraction was cited in the last routine inspection -continued repeat infractions will require increased enforcement ie. ticket(s)
  - Corrective Action(s): Clean and sanitize as necessary to prevent buildup
  - Violation Score: 3
Routine InspectionMay 21, 2019
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
  - Observation (CORRECTED DURING INSPECTION): Onion stalks stored in Walk-in cooler directly contacting wire shelves -these shelves are not daily cleaned and sanitized
  - Corrective Action(s): Discarded stalks in contact with the shelves
  - Store foods in washable/original containers
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: -Live seafood tank has algae growth -operator indicates the tank is cleaned weekly
  - -Still observing a few bowls in use for bulk foods such as the soy sauce and flour
  - Corrective Action(s): -Clean and sanitize the tank -increase cleaning twice a week
  - -Do not use bowls -protect your foods from hand contact by using scoopers/ladels lodged in the food handle up
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler fans are emitting loud deafening sounds and is due for repair/replacement later today -repair service estimates it will take about 30 minutes
  - Corrective Action(s): Operator to remove all perishables into the other available freezers/fridges in the meantime as the temperatures will go up -do not place perishables back in the unit until temperatures at or below 4 deg C
  - Violation Score: 3
Follow-Up InspectionDec 5, 2018
0 infractions
Follow-Up InspectionDec 3, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Dishwasher is not reaching minimum sanitizer residual
  - Corrective Action(s): Operator is to manual wash in the meantime until the washer is repaired
  - See Code 308 for further instruction
  - Correction Order issued -next enforceable step is ticketing &/or closure
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
  - Bar designated handsink obstructed with a tray
  - Corrective Action(s): Do not block off the handsinks -do not store anything in the handsinks -use your adjacent utility sink for the trays
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwasher tested at ~0ppm chlorine sanitizer residual AGAIN
  - Daily log sheets indicate the washer is tested twice daily has reached the minimum sanitizer concentration since the last routine inspection
  - Corrective Action(s): Call the serviceman immediately for today -dishwash ALL dishes and utensils (even if clean once it is repaired)
  - Violation Score: 9
Follow-Up InspectionOct 23, 2018
0 infractions
Routine InspectionOct 22, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. Dishwasher showing ~10ppm chlorine sanitizer residual concentration
  - 2. Bleach sanitizer bucket and spray bottle for the dining area showing ~0ppm chlorine residual. A sanitizer bucket in the kitchen is showing ~0ppm chlorine concentration
  - Corrective Action(s): 1. Repair washer to maintain >50ppm chlorine residual on ware -operator is to manual wash in the meantime until it is repaired -see Code 308 for further instructions.
  - 2. Minimum concentration for bleach sanitizer buckets and spray bottles is >100ppm chlorine residual -Operator is to add sanitizer bucket and spray bottle checks to the Daily Monitoring Logs
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Bowls in use for bulk foods
  - Corrective Action(s): Use only scoopers with handles -scoopers lodged in the food handle-up to better prevent food contamination
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: 1. Mop sink wash tub downstairs is not in use -operator indicates the mop waters are dumped in the toilet or outside
  - 2. A number of personal items: hats, clothes, bags observed around the kitchen and bar area
  - Corrective Action(s): 1. Use ONLY your mop sink wash tub for cleaning and refilling the mop bucket.
  - Do not dump in the toilet as it may clog and backflow
  - 2. Centralize all worker personal items to one area -should be downstairs as you have ample room there in a locker/cubby hole system
  - Do not dump outside as this will attract rats
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Low temperature chlorine sanitizing washer showing ~10ppm concentration residual as per test strips.
  - Daily Log Sheets are not being maintained
  - Corrective Action(s): Operator called a serviceman coming later today
  - Once the washer is repaired you are to dishwash ALL ware even if they are clean to ensure they are sanitized
  - Maintain Daily Log Sheets for the washer maintaining >50ppm chlorine residual
  - Violation Score: 9
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): A number of bleach sanitizer bottles are not labelled
  - Corrective Action(s): All chemical cleaners must be properly labelled to better prevent mis-use.
  - Violation Score: 3
Routine InspectionMay 30, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Fresh minced garlic in oil stored at room temperature -large bowl of this food next to stove
  - Corrective Action(s): Only take out small portions at a time to be used up within 2 hours
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Lettuce heads stored directly under 2-compartment sink in kitchen -REPEAT violation
  - Corrective Action(s): Discard lettuce heads.
  - Do not store foods directly under sinks -prone to leakage of non-potable water. Further infractions here will require increased enforcement such as ticketing
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Some cardboard shelf liners downstairs for dry storage areas.
  - Corrective Action(s): Do not use cardboard liners -you must be cleaning and sanitizing as necessary when contamination occurs
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: -Paper towel dispenser next to washer not working -only a bare paper towel roll next to it.
  - -Some ceiling drywall missing downstairs for repair of some leaks
  - Corrective Action(s): -Repair dispenser. Do not leave bare paper towel rolls out unless they are dispensed
  - -Repair ceiling drywall
  - Violation Score: 3
Follow-Up InspectionJan 15, 2018
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: New observation: downstairs washroom has a leak in the ceiling -operator indicates it is in a work in progress to repair the leak
  - Corrective Action(s): Repair the leak
  - Violation Score: 3
Routine InspectionJan 8, 2018
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): -Stove hood suppression system pipes above woks have noticeable accumulations of grease that may drip onto open foods below
  - -Pooling and storage of raw eggs observed AGAIN -you were cited of this in the last routine inspection
  - -Pop cans stored beneath front handwash sink
  - Corrective Action(s): -Clean and sanitize pipes above woks DAILY to prevent the accumulation of grease drips
  - -One container of pooled egg discarded. NO POOLING AND STORAGE OF EGGS ALLOWED -see the BCCDC documents that were provided to you in the last inspection in english and chinese translations -Correction Order issued -next enforceable step is ticketing
  - -No foods allowed under sinks even if they are prepackaged containers
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Bare paper towels in use in the kitchen
  - Corrective Action(s): Must be in a dispenser to prevent the ends from being contaminated (spindles okay)
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: -Back screen door not self-closing all the way -there is at least a foot gap which can easily permit the entry of rats
  - -Downstairs washroom has a large hole in the wall and the coving has come undone on one of the walls
  - Corrective Action(s): -Repair/replace self-closing mechanism on back screen door- must fully close
  - -Repair hole in wall and reseal the coving downstairs
  - Violation Score: 3
Follow-Up InspectionJan 24, 2013
0 infractions
Routine InspectionJan 17, 2013
0 infractions