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Cora Breakfast and Lunch (Surrey)

101-102 - 15133 56th Ave, Surrey · Restaurant

17 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in sanitizing pails and spray bottles labelled sanitizer at time of initial inspection. Source dispenser was empty and no back-up refill was available. Education provided and bleach solution was formulated during inspection.
      • Corrective Action(s): Ensure santizer is available in source dispenser before dispensing out solutions for use during service.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of eggs left out at room temperature that measured surface temperture of 18.1 degrees C.
      • Corrective Action(s): Potentially hazardous food items such as eggs must not be left out at room temperature as it can promote the growth of pathogens.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine interior observed to have biofilm growth by the baffles.
      • Corrective Action(s): Turn off ice machine and remove all the ice inside to thoroughly clean and sanitize the inside of ice machine.
      • Date to be corrected by: November 6, 2025
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in many area's in the back kitchen - more prominent in the dry storage area.
      • Corrective Action(s): Licensed pest control services are in place Please consult with pest control services to mitigate the problem.
      • Date to be corrected by: November 6, 2025.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach area's along the wall and corners in the back kitchen require thorough cleaning. Accumulation of dark dirt and debris adhered along lower part of the walls and floors.
      • Corrective Action(s): Clean and sanitize area's mentioned above.
      • Date to be corrected by: November 6, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet leak observed at servery hand wash station's cold faucet handle.
      • Corrective Action(s): Ensure hand wash stations are in good repair such that there are no leaks occurring.
      • Date to be corrected by: November 6, 2025
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All sanitizer pails and spray bottles meausred 0 ppm (Quats) at time of inspection. Sanitizer supply bottle at the main dispenser (above mop sink) was empty.
      • Corrective Action(s): Staff replaced the supply with a new bottle at time of inspection. All sanitizer pails and spray bottles refilled. 200 ppm Quats detected. Ensure to check the concetration of your sanitizer solution with appropriate test strips on a daily basis, and change the solution in the red sanitizer pails every 2 hours at a minimum.
      • Corrected at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand sink along the cook line was inaccessible/obstructed as it was storing a sanitizer pail.
      • Corrective Action(s): Ensure all hand washing sinks are accessible/unobstructed and properly equipped at all times. Do not store anything in front of or inside hand sinks.
      • Corrected at time of inspection.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some refrigeration units were missing thermometers.
      • Corrective Action(s): Ensure each refrigeration unit is equipped with its own separate thermometer.
      • Correct by: Today.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fruit juices and cut fruit (for smoothies and juice) stored in undercounter cooler were measured to be between 8C and 10C.
      • Corrective Action(s): Relocated to other properly working coolers. All cold potentially hazardous food items must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets in the front server line were tested to have a concentration of 50 ppm Quats.
      • Corrective Action(s): 200 ppm Quats is required. Operator changed sanitizer solution in buckets at time of inspection; 200 ppm Quats detected.
      • Ensure to change solution in sanitizer buckets every 2-4 hours, or sooner if solution becomes visibly dirty/cloudy.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler for cut fruit and fruit juices was measured to be between 8C and 10C. Ice build-up noted at the back of the cooler unit.
      • Corrective Action(s): Defrost cooler and service cooler or replace cooler. To promote air circulation, do not fill the cooler completely and do not put tall items (such as large juice bottles and boxes) at the back such that it blocks the condenser. Do not use this cooler until it is capable of maintaining temperatures of 4C or colder.
      • Correct by: Immediately.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sausage links received this morning were at approximately 12C at time of inspection.
      • Corrective Action(s): Sausage links were immediately placed back into the walk-in cooler. Remember the following procedure for receiving goods:
      • 1) Place potentially hazardous foods into the cooler first
      • 2) Followed by frozen foods
      • 3) Followed by less potentially hazardous foods (e.g. uncut vegetables, whole fresh fruits)
      • 4) Followed by dry food products
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Single-use take-out lids placed in proximity to the QUATS spray bottle nozzle.
      • Corrective Action(s): Take-out lids were relocated to storage area at time of inspection. Keep take-out lids and containers away from chemicals to avoid chemical contamination.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer is dispensed at 200ppm Q in the dispensing system. Sanitizer residuals in the sanitizer containers on the cook line measured between 50 & 200ppm Q. Sanitizer must measure 200ppm Q.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Only one of two kitchen handsinks is supplied with dispensers for single-use towels and liquid soap. Install the required equipment at the second handsink.
      • Corrective Action(s):