Chopped Leaf (Willowbrook)
J6 - 19950 Willowbrook Dr, Langley · Restaurant
28 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Ice machine has mildew build up inside
- Corrective Action(s): -Empty the ice machine of all ice
- -Scrub with soap and water to remove mildew
- -spray with sanitizer
- -allow ice machine to refill by Monday April 28/25
- Violation Score: 5
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff member on site has a valid Foodsafe certificate
- Corrective Action(s): Ensure one person on site at all times has a valid Foodsafe certificate by April 30/25
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Chlorine. Manager changed the sanitizer jug and dishwasher appears to not be pulling chemical into dishwasher. Ran dishwasher 5+ times trying various settings. Still at 0ppm
- Corrective Action(s): All dishes must be sanitized in the 3 compartment sink.
- 1) wash in soapy water
- 2) rinse in warm water
- 3) sanitize is quats sanitizer at 200ppm
- 4) air dry
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher at 0ppm
- Corrective Action(s): Have dishwasher repaired so it maintains 50ppm Chlorine at all times by Thusday Nov 21/24
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Chopping cooler at 12C
- Corrective Action(s): Products moved to another prep cooler that is at 4C or below. Have cooler repaired/replaced so it maintains 4C
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Discussed temperature of chopping cooler with staff. Cooler is often freezing food during the night and then temperature is increasing to above 4C during the day.
- Corrective Action(s): Have chopping cooler repaired or replaced so it maintains 4C at all times by Tuesday June 11/24
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher is again at 0ppm Chlorine
- Corrective Action(s): Ecolab has come many times to repair it however it is not maintaining the 50ppm Chlorine residual that is required.
- Do not use the dishwasher at this time. Follow the 3 compartment sink dishwashing method. See steps on the sign that was provided.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher is once again at 0ppm Chlorine. Do not use to sanitize dishwes. Follow steps on sign that was provided.
- Corrective Action(s): Have dishwasher repaired or replaced, so dishwasher is maintaining a 50ppm Chlorine residual. by Sept 19/23
- Wash dishes using the following steps
- -Wash with soap and water (blue hose)
- -Rinse with clean water (second sink)
- -Sanitize with Quats disinfectant (red hose) in the 3rd sink
- -Air dry dishes
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher still at 0ppm Chlorine, after having Ecolab in several times to repair dishwasher.
- Staff have been using the 3 compartment sink to wash, rinse and sanitize dishes then running them through the dishwasher.
- Corrective Action(s): Have dishwasher repaired so it maintains 50ppm Chlorine by May 11/23
- Explained to the staff that dishwasher is only providing washing at this time and to not run them through the dishwasher after they have already been sanitized. Dishwasher can be used in place of manually washing (1st step) but not after dishes have been sanitized in 200ppm Quats in sink.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Chlorine
- Corrective Action(s): Do not use dishwasher until it is repaired, wash dishes in 3 compartment sink.
- 1) wash
- 2) rinse
- 3)sanitize in 200ppm Quats
- 4) Air Dry
- Ensure dishwasher is checked and recorded daily with test strips.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher at 0ppm Chlorine
- Corrective Action(s): Do not use dishwasher until it maintains 50ppm Chlorine at dish surface
- -Have dishwasher repaired/adjusted by Monday May 1/23
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Ice machine has pink mildew in side of it.
- Corrective Action(s): Empty the ice machine completely, then scrub with soap and water, rinse clean, then spray with quats sanitizer. Once cleaning has been completely ice machine can be turned back on and allowed to refill. by Oct 4/22
- Violation Score: 5
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff on site have a valid Foodsafe certificate
- Corrective Action(s): Ensure one person at all times has a valid Foodsafe certificate by Oct 10/22
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Scoops and rice paddles were not being stored in ice bath as per food safety plan.
- Corrective Action(s): Ensure to change the ice baths every 2 hours or as needed. This was corrected at the time of inspection.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Walls behind garage bins in front prep area require cleaning to remove food debris from splashing
- Corrective Action(s):
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Lighting in walk-in cooler inadequate.
- Corrective Action(s): Replace light bulb to the maximum allowable wattage for fixture to improve visibility for cleaning purposes. Floors underneath shelving in walk-in cooler require cleaning.
- Violation Score: 3
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Do not store rusty washer believed to be from old dishwasher on dry storage rack to prevent it from falling into food
- Corrective Action(s):
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Sauce cooler is maintaining foods at 9 degrees C. or colder.
- Temperature logs show that this has been occurring for days.
- Corrective Action(s): Operator called a repairman during inspection. Keep small amounts of sauces on ice in cooler until the cooler can maintain them at 4 degrees C.or colder.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no sanitizer (dishwasher had not been used yet), sanitizer bucket was almost empty.
- Corrective Action(s): CORRECTED AT TIME OF INSPECTION - sanitizer bucket changed, pump primed + dishwasher run four times until 50ppm chlorine residual measured at plate surface twice in a row.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Open Salad boxes stored on shelf
- Corrective Action(s): Keep salad boxes in plastic sleeves until needed. Nine sleeves were open at time of inspection which was roughly 3 days requirement according to worker - this many open isn't needed.
- Date To Be Corrected By: May 28
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1) Ceiling vent grills very dusty (2) - above oven and above prep table/salad box shelf.
- 2) Floor has food debris buildup at floor/wall junction underneath finishing area counter
- Corrective Action(s): 1) Clean grills thoroughly + maintain these areas
- Date To Be Corrected By: May 28
- 2) Thoroughly clean and maintain these areas
- Date To Be Corrected by: May 28
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No copies of any working staff's Foodsafe or equivalent training was on-site at time of inspection.
- Note: staff working at time of inspection said they all had valid Foodsafe training.
- Corrective Action(s): Have copies of Foodsafe training onsite
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Fruit flies and other flies noted on premises.
- Corrective Action(s): A cleaning schedule for premises is required and needed to be followed. Keep open garbage cans covered.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation requires improvement. Food debris all over walls and on floors under equipment. Take garbage out regularly. Do not leave bags of garbage on floor by back door.
- Corrective Action(s): Clean and maintain premises.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Hole in floor in walk in cooler has build up of debris.
- Garbage cans are too high under counter, requiring handling them to place garbage in them when doing food prep.
- Corrective Action(s): Cover hole in walk in cooler to prevent food from fallin into it until it can be repaired. Ensure that it is not a tripping hazard.
- Garbage cans under counters should be lower to allow easy access without having to handle the garbage can.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: Hot water at sink is warm but not hot. It is currently measuring 36 degrees Celsius.
- Corrective Action(s): Increase temperature so that the minimum temperature is being met to allow for proper cleaning. ie requires to be 49 deg C or 120 degrees F for wash water at dishwasher.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Low temperature dishwasher had no detergent. A rinse aid was being used in place of detergent. Also, the dishwasher had the wrong sanitizer connected to it (a quat rather than chlorine) and thus had no sanitizer measuring at the plate surface.
- Corrective Action(s): Do not use the dishwasher until detergent and sanitizer can be ordered in and it can be serviced to clean the lines and recalibrate for the correct solutions. Manually rewash all dishware using the three compartment sink method.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floors, front of ice machine, under dishwasher and around grease trap have build up.
- Corrective Action(s): Thoroughly clean and maintain these areas.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]