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Crystal Cafe

2130 - 4500 Kingsway, Burnaby · Restaurant

18 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed multiple cartons of raw eggs stored in room temperature, cold to touch.
      • Corrective Action(s):
      • - It appered that it has not been long since they were taken out from the cooler. Do not store them in room temperature. For busy hours, have them out in smaller quantities, not the whole box of 6 cartons. Eggs were moved back to cooler at the time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed deep fried chicken drumsticks at 45C from hot holding. Owner stated that they were prepared an hour ago.
      • Corrective Action(s):
      • - Hot holding this menu in metal inserts does not work well for heat transfer because of limited contact with the hot surface. Owner to consider installing a strong hot lamp for the drum sticks. Drumsticks were deep fried again at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Debris and biofilm started to build up inside the ice machine panel.
      • Corrective Action(s):
      • - Clean & sanitize.
      • Date to be corrected by: April 30, 2026
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed on far end corners of the lower shelving units, both at front and back kitchen.
      • - Dust build up observed along the wire shelves and electrical cords at the back wall of the front area.
      • - Stains and debris build up observed on the wall, counter surfaces (from underneath & around) of the 2 compartment dishwashing sink.
      • Corrective Action(s):
      • - Clean above areas. Operator stated that cleaning is scheduled to be done by 3rd party next week.
      • Date to be corrected by: April 30, 2026
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - One nymph stage cockraoch observed at the back kitchen by the 2 compartment sink.
      • - One live cockroach observed from the glue trap placed by the store entrance.
      • Corrective Action(s):
      • - Ensure to conduct deep cleaning of the whole facility. Treat all the perimeters with spray. Replace the insect monitor traps.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease and filth observed on the floor behind the grease trap.
      • Corrective Action(s):
      • - Clean & sanitize.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease build up observed on floor (underneath the storage rack next to the kitchen handsink) and underneath the grill on the stainless steel counter. Locations were pointed out to the operator at the time of inspection.
      • Corrective Action(s):
      • - Remove the grease build up.
      • Date to be corrected by: Today
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • - Broken & missing floor tiles below the deep fryers.
      • Corrective Action(s):
      • - Repair the floor and ensure there is even, leveled surface. Operator stated that this work is scheduled to be done next week.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Box of egg cartons stored in ambient temperature. Egg temperature was measured at 22C when cracked.
      • - Raw bean sprouts and cooked rice noodle stored in ambient temperature.
      • Corrective Action(s):
      • - Operator stated the eggs were brought from home where it was cold-held. Do not store food items outside of the permitted facility. Eggs were out in room temperature for more than 2 hours. Eggs discarded.
      • - Bean sprouts discarded. Rice noodles were taken out from the cooler not too long ago as per the operator - measured around 12C. They were transferred back into the cooler.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Deep fried chicken drumsticks in hot holding probed at 44C.
      • Corrective Action(s):
      • - They were heated up again at the time of inspection. Ensure hot held food items are maintained at 60C or above.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Ice machine observed with biofilm inside.
      • Corrective Action(s):
      • - Turn the ice machine off. Empty all ice out. Clean and santize all surface.
      • Date to be corrected by: Dec 8, 2023
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • - All handsoap dispensers are broken in the kitchen handsink.
      • - Soap dispenser was blocked by a bucket of sanitizer at the front handsink. Soap bottle is almost out.
      • Corrective Action(s):
      • - Equip a new liquid soap in working dispenser in the back kitchen handsink.
      • - Replenish the soap bottle for the front handsink.
      • Date to be corrected by: Dec 8, 2023
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - One live nymph stage cockroach spotted in the dishwashing sink.
      • - Glue trap placed above the dishwashing sink was soiled with cockroack captures. This was not replaced for the past 4 weeks as per the operator. Other glue traps were replaced today and appeared fresh.
      • Corrective Action(s):
      • - Stronger pest control measures to be in place. Hire a professional pest control company to conduct a spray treatment in the facility. A deep cleaning should be completed after the treatment. Service report will be reviewed during the follow up inspection. Ensure all food items are protected / contained during the treatment to prevent chemical contamination.
      • Date to be corrected by: Dec 8, 2023
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Pool of grease observed underneath the deep fryer.
      • - Dust build up observed on the fan covers inside stand-up coolers.
      • - Debris build up observed on & around grease trap.
      • - Debris, dust, grease build up observed throughout the whole facility - on the wall, counter surfaces, containers, ice box, cabinets, racks etc.
      • Corrective Action(s):
      • - Clean areas noted above. A deep cleaning is required.
      • Date to be corrected by: Dec 8, 2023
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Egg carton used to hold grill press.
      • Corrective Action(s):
      • - Do not use egg carton or any cardboard material to be in direct contact with food contact surface. Remove these materials.
      • Date to be corrected by: Dec 8, 2023
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer in spray bottle stripped out the test strip - this indicates the concentration is too strong.
      • Corrective Action(s):
      • - Ensure to mix 1/2 tsp bleach to 1L of water. Purchase chlorine test strip that can measure 100- 200ppm. Sanitizer was diluted with more water to achieve 200ppm chlorine at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Observed glue boards with cockroaches (underneath the cooler at the corner inside the kitchen, in between the divider inside the cabinet at the front)
      • - Live cockroach seen on the wall inside kitchen and underneath the handwashing sink basin at the front.
      • Corrective Action(s):
      • - Replace the glue boards. Deep cleaning required. Pull out all equipment and clean & sanitize all floors, equipment surface and walls. Contact the strata pest control for treatment.
      • Date to be corrected by: May 31, 2023
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease and debris observed under cook line.
      • - Debris build up observed on cooler fans.
      • - Debris observed in hard-to-reach areas.
      • Corrective Action(s):
      • Clean all areas noted above.
      • Date to be corrected by: May 31, 2023
      • Violation Score: 9
  11. Follow-Up 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): Significant cooked food items stored at room temperature at between 17-18C. Staff stated that they are left on the prep table during lunch time. No time stamps or time monitoring procedures in place:
      • - bean sprouts
      • - cooked noodles
      • - cooked ham
      • - cooked beef
      • - chopped vegetables
      • Corrective Action(s): Discard all food items. All cold perishable food items (ie. meats, dairy, cooked noodles, prepared vegetables) must be stored inside the cooler at < or = 4C. Recommend storing toppings for menu items in inserts inside the prep cooler.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches observed on sticky traps.
      • Corrective Action(s): Discard the soiled sticky traps. Contact the pest control company for assessment and implement control measures for cockroaches.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.) Significant amount of potentially hazardous food items stored between 10C-15C inside all four improperly working coolers.
      • 2.) Cooked noodles stored at room temperature in takeout containers.
      • 3) Bean sprouts stored at room temperature.
      • Corrective Action(s): Discard all food items. All potentially hazardous food items must be stored at < or = 4C at all times.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food preparation being done directly beside the main handwashing station.
      • Corrective Action(s): Do not prepare food in this area. Water splashes while washing hands may contaminate the food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Upright cooler with two sliding door: 13.5C
      • - Upright cooler with one door: 16C
      • - Upright cooler (designated as tea): 13C
      • - Undercounter cooler: 15
      • Corrective Action(s): Repair or replace all improperly working coolers. Kitchen cannot operate without any working coolers maintaining < or = 4C.
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometers inside coolers. Undercounter cooler missing thermometer.
      • Corrective Action(s): Provide working thermometers inside all refrigeration units.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Unable to verify FOODSAFE training by staff/operator.
      • Corrective Action(s): Provide a copy of all FOODSAFE level 1 certificates by staff.
      • Violation Score: 1
  15. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Additional cleaning required at the following locations: back wall under dishwashing sinks, around grease trap, wall mount wire shelving, chrome metal wire shelving unit, and fire suppression system wall mount controls,
      • Corrective Action(s): Clean areas described to remove all traces of grease and debris from surfaces.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken breasts stacked in deep plastic bins after cooking to place in cooler.
      • Corrective Action(s): Product discarded.
      • Facilities not available to facilitate safe, rapid cooling.
      • Premise is to prepare food in a cook serve or a cook hot hold serve manner only.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 6 bags of ground beef 13 C, cut vegetables on counters 24 C, pooled eggs 23 C, sausages 14 C, 2 egg crates 33 C
      • Corrective Action(s): Products 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
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 food containers of gravy sauce 28 C and 33 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
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple soiled wiping rags on surfaces not used with sanitizer solution.
      • Knife rack filled wlith food debris and soiled knives.
      • Staff observed spraying hand sanitizer spray on cutting board and knife in use.
      • 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.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes 100 ppm chlorine solution,
      • 4)allow surface of item to air dry before next use.
      • Do not use hand sanitizer products on food contact surfaces as they are not suited for that purpose.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink completely blocked by mulitple containers of vegetables stacked on top of it.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff not observed washing their hands correctly during inspection.
      • Staff observed trying to wash their hands at the dishwashing sink while still wearing disposable gloves.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple boxes of meat placed on the floor.
      • Mulitple open food containers without covers in upright cooler.
      • Counters in back kitchen corner lined with used egg crates.
      • Take-out containers stacked on top of egg crates and used, single use paper plates.
      • 8 opened cans of condensed milk
      • 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.
      • Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
      • Ensure take-out containers are stored on clean surfaces to protect them from contamination.
      • Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Premise has an extensive cockroach infestation that is not under control.
      • Dozens of cockroaches observed on walls, in shelves, on the floor, under equipment and concentrated around and under grease trap.
      • Corrective Action(s): After premise has completed a thorough deep cleaning and all contaminated surfaces have been sanitized with 100 ppm chlorine, pest control service is to return and re-apply poison baits and glue boards throughout kitchen.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise sanitation is poor.
      • Grease dripping from the kitchen ceiling panels, the cooking ventilation hood, fire suppression system, fire retardent tank, the sides and doors of upright coolers, and walls.
      • Food debris collecting on floor, corners and hard to reach areas.
      • Corrective Action(s): Entire premise requires deep cleaing.
      • 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
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Vegetable upright cooler 9-10 C
      • Multiple melted plastic strainer bins.
      • Metal oil strainer baskets - frayed wire and heavy build-up of debris.
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Discard melted bins.
      • Discard damaged metal strainers.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Stack of used, soiled take-out plates stacked on toaster oven.
      • Corrective Action(s): Product discarded.
      • Do not reuse single use containers.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted egg wash @ 12oC and boiled macaroni @ 12oC
      • Corrective Action(s): Do not leave perisable foods out at room temperature over 2 hours. Must be discarded after 2 hours.
      • The egg wash was discarded during inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The front food warmer @ 57oC.
      • Corrective Action(s): Acceptable hot holding temperature is 60oC or higher.
      • The warmer temperature was brought up over 60oC during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clutters were spotted in the back corner of the restaurant.
      • Corrective Action(s): Organize the area. Today.
      • Violation Score: 3