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Chubby Banh Mi

109 - 10224 152nd St, Surrey · Restaurant

8 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station paper towel dispenser was out of batteries.
      • Corrective Action(s): Handwash station must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing Single use paper towel roll was placed at the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Logs of raw beef and raw eggs were stored on the shelving units directly above ready-to-eat foods.
      • 2) Bleach in the front area was too strong - bleached out test strip.
      • Corrective Action(s): 1) Organize cooler in a manner in which raw meats/eggs are stored below and/or separately from ready-to-eat foods. Cooler was reorganized at the time of inspection.
      • 2) Ensure bleach is maintained between 100ppm to 200ppm. Excessive concentrations of bleach area considered toxic. To prepared 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water.
      • Violation Score: 9
  2. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have dried carrot debris on the blade. Staff have a screw driver to disassemble to mandolin, but it is not being used.
      • Corrective Action(s): Ensure Mandolin slicer is properly disassembled after each use to prevent cross contamination. Mandolin was disassembled and washed and sanitized at the time of inspection.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sink was prepared with a mixture of bleach and soap.
      • 2) Mandolin slicer was found to have dried food debris under the blade.
      • Corrective Action(s): 1) Do not mix bleach and soap. Equipment, utensils, and dishware must be air dried after sanitizing. Soap is not safe for human consumption. Bleach and soap mixture was emptied at the time of inspection and 100ppm bleach sanitizer solution was prepared at the time of inspection.
      • 2) Ensure mandolin slicer is disassembled for cleaning and sanitizing after each use to prevent potential cross contamination.
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Sanitizer spray bottle was labelled at the time of inspection. Check sanitizer labels daily and relabel as needed.
      • Violation Score: 3
  4. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff at the bubble tea station stated blenders and shakers are washed with soap and water after each use and only sanitized at the end of the night. This is a repeat violation.
      • Corrective Action(s): Blenders and shakers must be sanitized at least every 2 hours when in use.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large container of frozen meat was thawing at room temperature.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Meat was placed in the refrigerator at the time of inspection.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three staff present on-site at the time of inspection. All three staff stated they did not have FOODSAFE Level 1 or equivalent training. This is a reoccurring violation.
      • Corrective Action(s): In the absence of the operator, at least one staff member who is on site must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A small container of cooked meat from yesterday was at 8C. Staff stated the meat was not used today and was made the previous night. Cooler unit was at 4C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Meat was discarded at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender and shakers are washed throughout the day and sanitized at night.
      • Corrective Action(s): Equipment must be sanitized at least every 2 hours when in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were placed at the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bleach sanitizer was too strong in the front area - test strip bleached out.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic for people. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three staff were present at the time of inspection and no staff had FOODSAFE Level 1 or equivalent training. This is a repeat violation.
      • Corrective Action(s): In the absence of the operator, at least one staff member on-site must have FOODSAFE Level 1 or equivalence training. Staff stated they would complete FOODSAFE Level 1 equivalence this week.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken made about half an hour ago was at 24C in the prep cooler (stacked 3 layers) and beef made about half an hour ago ranged from 28C to 40C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 40C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Foods can be cooled in single layer in the cooler or freezer, prior to being transferred to a larger container for storage. Foods were placed on shallow trays at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Eggs were stored above ready-to-eat foods.
      • 2) Scoops were stored with the handle in contact with the ingredients.
      • Corrective Action(s): 1) Re-organize cooler and ensure raw meats/eggs are stored below ready-to-eat foods to prevent potential contamination of foods.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of water was unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of contents.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two opened cans of food were stored in the cooler.
      • 2) Raw eggs were stored above potential ready-to-eat foods.
      • Corrective Action(s): 1) Ensure canned foods are transferred to food grade containers once they are opened to prevent potential contamination of foods. Operator discarded the food items at the time of inspection.
      • 2) Ensure raw meats such are raw eggs are stored below and/or separately from potential ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room temperature, under the 3-compartment sink.
      • Corrective Action(s): Frozen foods must be thawed under cold running water, or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Meat was moved to the 2-door upright cooler at the time of inspection.
      • Violation Score: 1