Club Salmon
4394 Imperial St, Burnaby · Restaurant
10 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation: Multiple soft packaged foods contaminated gnawed in holes observed in various spice powder bags
- Operator is using small bags of food to attract rodents
- Corrective Action(s): Discard all foods contaminated by rodents
- Do not self-bait for rodents -leave to your professional pest control. You must be informing your pest control when rodent activity is detected
- Operator to go through ALL foods in dry storage areas for contamination particularly soft-packaged foods (ie. soft plastic, paper, nylon packaging) that rodents can penetrate and discard
- Hard packaged foods such as cans, glass, hard plastic must have their exteriors cleaned and sanitized with your bleach sanitizer as rodents urinate wherever they roam.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No detected chlorine residual at dishwasher
- Corrective Action(s): Minimum concentration is >50ppm chlorine residual
- Violation Score: 25
- 304 - Premises not free of pests [s. 26(a)]
- Observation: See Code 306 for further instruction
- Corrective Action(s):
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: See Code 306 for further details
- Corrective Action(s):
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings observed in most of the kitchen: back shelves, main kitchen lower/upper shelves amongst dry foods/plateware, on floors under shelves behind cooking line, near the washer. Unknown if these are old or fresh droppings
- Last months pest control report indicates rodent activity
- Corrective Action(s): Operator to close the restaurant immediately to address the following:
- Operator to go through ALL dry stored foods for any rodent penetration/contamination discarding any foods with it.
- All soft packaged foods must be placed in rodent proof containers with lids secured
- Hard packaged foods must be cleaned and sanitized with your bleach sanitizer
- Pest control has not been in since last month -call your pest control to come in once you have completed all the cleaning and sanitizing for an assessment.
- If you are still detecting rodent droppings tomorrow then you have an active infestation
- Call for re-inspection for review after pest control has come in.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Low temperature dishwasher sanitizer rinse reading ~0ppm as per test strips
- Corrective Action(s): Repair washer -minimum concentration is >50pppm chlorine residual
- Violation Score: 9
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): A container of avocado slices double stacked on preparation cooler inserts -internal temperature at 5.9 deg C and been there about an hour as per operator
- Corrective Action(s): Do not double stack inserts at preparation cooler keep below the fill-lines
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Light in Walk-in cooler burnt/dead
- Corrective Action(s): Replace/recharge the unit to better illuminate the foods
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Outstanding Health Permit fees -FHA letter provided
- Corrective Action(s): Pay your annual permit fees within 10 days or escalation of enforcement will occur
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Designated handsink next to washer has no paper towels
- Corrective Action(s): Ensure all handsinks are adequately stocked -paper towels dispensed, pumped soap, hot/cold water, clear for use
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): ladel was floating in the sushi vinegar
- shell raw eggs stored above ready-to-eat foods (milks) in Walk-in cooler
- Corrective Action(s): Keep the ladel hooked on the lip of the container so workers are not fishing through the food with their hands
- Store raw eggs (like raw meats/fish) below ready-to-eat foods in case of leaks
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- 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): Preparation cooler across from stove reading air temperatures 10-11 deg C
- Internal temperature of sauce at 12.8 deg C
- Operator knew there is a problem with the unit and has been moving foods in the morning (approx. 1 hour ago) to the unit from the Walk-in cooler (??)
- Corrective Action(s): Remove ALL potentially hazardous foods into one of your other fridges
- If a fridge cannot maintain foods at or below 4 deg C you must have the unit serviced and keep the unit empty until it is repaired
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature chlorine sanitizing washer tested at 0ppm residual after multiple cycles
- NOTE: no Daily Log Checks have been maintained for the past few months
- Corrective Action(s): Operator primed the sanitizer and apparently there were air bubbles present
- Retested at >50ppm chlorine residual
- Violation Score: 25
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Preparation cooler not maintaining foods at or below 4 deg C
- Corrective Action(s): Repair unit.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Daily temperature logs for fridges and concentration logs for Dishwasher sanitizer not being maintained
- Corrective Action(s): Maintain daily checks to better prevent malfunctioning critical equipent
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): AGAIN observed the Rosae sauce in Hot Held warmer at 21 deg C -operator indicates it was moved from the fridge to the warmer directly about an hour ago -this was cited in the last routine inspection back in June 2023 -->Correction Order issued
- Operator is not following the Food Safety Plan
- Recook the rosae sauce and keep it hot held.
- Corrective Action(s): Recook the rosae sauce to >74 deg C THEN you may hot hold any leftovers >60 deg C
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Water pooling in the back storage area next to Walk-in cooler -operator indicates it is from a bucket that spilled
- Corrective Action(s): Clean and disinfect -there should be no pooling water in the premise
- Violation Score: 3
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Rosae sauce in Hot Held warmer at 21 deg C -operator indicates it was moved from the fridge to the warmer directly an hour ago.
- Operator is not following the Food Safety Plan
- Corrective Action(s): Recook the rosae sauce and keep it hot held.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Preparation Cooler inserts are being double stacked -some tops of foods ranging between 6-9 deg C
- Corrective Action(s): Do not double stack inserts -keep foods below the 2nd indented line for the inserts single stacked
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Salmon steaks in hot holder at 49 deg C placed there an hour ago
- Corrective Action(s): Recook the salmon steaks >71 deg C then place in Hot Holder maintained >60 deg C
- Ensure the hot holder is pre-heated to >60 deg C and have a thermometer at food level
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No bleach sanitizer availble for kitchen.
- "Fantastik" spray used for dining area -bleach/QUAT residual detected
- Corrective Action(s): You must have your approved sanitizers ready BEFORE opening
- 1/2 teaspoon bleach + 1 liter water for >100ppm residual
- Do not change sanitizer use without Health Approval
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: One handsink next to stove -the hot water faucet does not turn on (threading worn down)
- Corrective Action(s): Repair handsink -warm water is needed to better remove any oils/greases on hands
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: No Daily Log sheets maintained for dishwasher
- Lighting insufficient in Walk-in cooler
- Corrective Action(s): Maintain daily checks for the washer >50ppm chlorine residual
- Place additional lights at the far end of the walk-in cooler
- Violation Score: 1
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions