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Dania Home Commercial Kitchen

4175 Norland Ave, Burnaby · Institutional Kitchen

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in Jessen/Mortensen servery is observed at 0ppm. Sanitizer is prepared in kitchen downstairs.
      • Corrective Action(s): Ensure staff waits 5-10 seconds after turning on water before filling the spray bottles. Spray bottle is refilled at time of visit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser is not working in Andersen servery - battery requires replacement.
      • Corrective Action(s): Battery is replaced at time of visit. Soap dispenser is now working.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed on shelving rack in storage room downstairs.
      • Corrective Action(s): Transfer open bags of dry goods in food grade and pest proof containers.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New dishwasher at main kitchen area requested to be installed by February 14, 2025 is not done. Facility has ordered a dishwasher but it will not be arriving until February 20, 2025.
      • Corrective Action(s): Correction order was issued to get this corrected by February 14, 2025. Extension on correction order to February 24, 2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm Quats is noted in spray bottle at Jessen/Mortensen servery. It is later indicated staff has gotten the wrong sanitizer from main kitchen (vegetable/fruit rinse was used instead).
      • Corrective Action(s): Ensure sanitizer concentration is tested after refilling spray bottle.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches are observed in sticky traps - at least 4 full bodied cockroaches in Christensen servery, and 1 cockroach in Anderson servery. Pest control company visits routinely; however, reports are provided to facility administrator.
      • Corrective Action(s): 1. Remove sticky traps and replace with new ones.
      • 2. Actively monitor the area and clean area under dishwasher regluarly, as that's the area with cockroaches.
      • 3. Kitchen manager should be provided with pest control reports for follow-up; or pest control reports must be relayed to kitchen manager on requirements/recommendations.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Debris observed on floor against wall under dishwasher, at Nielsen/Justensen servery.
      • 2. Debris observed on floor against wall under diwasher, at Christensen servery.
      • 3. Ice machine in ice machine requires cleaning, as black mildew is noted.
      • Corrective Action(s): Clean all above mentioned areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher in Nielsen/Justesen servery is not functioning properly, as minimum temperature of 71oC on plate is not reached. Maximum temperature addressed at 63.1oC.
      • 2. It is indicated main kitchen dishwasher has been out of service since December 26, 2024. Facility is in the process of getting quotes of a new dishwasher. In the meantime, staff have been manual washing all dishware.
      • Corrective Action(s): 1. Repair dishwasher so that at least 71oC is reached on plate after cycle. In the meantime: a) wash and rinse in dishwasher; b) manually sanitize dishware for 2 minutes; c) air dry.
      • 2. Priority must be given to purchase a new dishwasher immediately. Dishwasher has been broken for almost 3 weeks and facility is only getting quotes. Correction order issued.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS solution in 1x pail in the main kitchen
      • measured 100ppm using QUATs test strips. Staff
      • noted the QUATs dispenser plate was not pushed
      • when filling up the pail.
      • Rationale: Inadequate concentration of sanitizer is
      • not effective in eliminating/reducing potential pathogens
      • to safe level.
      • Corrective Action: Replenish the sanitizer pail
      • with 200 ppm QUATs solution.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: The following pests were observed in Nielsen/ Justeen
      • Servery:
      • - 1 live adult cockroach and 1 live nymph by dishwasher
      • - 6 small ants underneath the upright cooler.
      • The servery room was warm at the time of inspection.
      • Rationale: Presence of pests increases
      • the likelihood of contamination of food
      • Corrective Action: Remove the cockroaches and
      • ants. Continue to monitor pest activity.
      • Ensure to report the presence of pests to
      • the pest control technician.
      • Corrective Action(s):
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - 0 ppm QUATS sanitizer detected at Mortenssen/ Jessen Servery, Andersen Servery, and Christensen Servery.
      • - 50 ppm QUATS sanitizer detected at Nielsen/ Justesen Servery.
      • **Serveries use Sunshine Chemicals "Sunquats 200 ppm RTU"
      • - Servery staff were using per manufacturer's directions, no dilution. QUATS solution from original bottles also tested, 0 ppm and 50 ppm.
      • Corrective Action(s): - Stop using Sunquats 200 ppm RTU.
      • - Provide 200 ppm QUATS sanitizer at all serveries. 200 ppm QUATS sanitizer (Diversey Final Step Sanitizer 200 ppm) available from main kitchen dispenser.
      • - Verify sanitizer concentration before using. QUATS test paper available at each servery.
      • - Test all extra supply of Sunquats 200 ppm RTU before using.
      • - Contact supplier regarding this issue.
      • [Correction Date: Immediately]
      • Violation Score: 15
  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): 4 containers of milk stored in Nielson/Justensen servery refrigerator was 10C as per probe thermometer.
      • Correction: 4L jug and a pitcher of regular milk, and 2 pitchers of thickened milk were discarded at the time of inspection.
      • > All potentially hazardous foods (PHFs) must be 4C or colder to prevent bacterial growth that can cause illness.
      • Note: the bottom portion of this fridge was 6C warmer than the top. The placement of baking trays in the fridge is likely blocking air circulation from the fan down to the bottom shelves. Consider a different practice for storing trays of food in fridges to ensure cool air circulates evenly.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All previously washed utensils and cooking equipment have not been adequately sanitized in the dishwasher.
      • Correction: these items must be manually sanitized at the 3 compartment sink by submerging in sanitizer solution for 2 minutes then air drying. Discussed manual warewashing with staff on site.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, dust and miscellaneous items underneath shelving units in storage room of main kitchen.
      • Corrective Action(s): Remove food debris, dust and misc items. Clean and sanitize the area as per your sanitation plan.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher in main kitchen unable to achieve sanitizing temperature for final rinse. Maximum temperature reached after several runs was 65C.
      • Corrective Action(s): Service the unit immediately. Dishwasher must be able to achieve a temperature of 71C at the plate (82C or 180F minimum on the temperature gauge).
      • Date to be corrected by: March 23, 2022.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler had air temperature of 5.6C at start of inspection.
      • > Technicians arrived on site at the same time.
      • > Identified that the cooler has been missing its defrost cycles due to wiring issue. Heavy ice/frost buildup by the fan was inhibiting adequate air flow.
      • > Technician began to manually defrost the cooler and planned to reset timers.
      • Corrective Action(s): Please ensure the air temperature can reach 4C or colder by the time repairs are completed.
      • > Do not begin to store potentially hazardous foods in the walk-in cooler until the required temperature is met.
      • Date to be corrected by: Today.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler had air temperature of 10.1C, unable to maintain 4C or colder.
      • > Digital temperature read out on walk-in cooler was alarming at 10C.
      • > Temperature logs dated from July 31 to August 2 incidated temperatures that ranged from 4C to 5.9C, recorded every 3 hours from 6am to 6pm.
      • > Temperature log posted on cooler door is recorded twice a day (6am and 6pm).
      • > No storage of potentially hazardous foods since last routine inspection on July 30.
      • > All potentially hazardous foods are currently stored in other cooling units able to maintain 4C or colder.
      • > Facility had called for service on July 31 - no concerns with the cooler was noted by service company according to staff on site.
      • Corrective Action(s): Service cooler immediately to inquire about the warmer temperature and ensure that it can maintain 4C or colder at all times.
      • Date to be corrected by: August 5, 2021.
      • > For temperature logs: recommend to add a mid-day check. Staff are finding that the temperatures consistently increase mid-day due to excessive opening and closing of the door. Please consider increasing the monitoring schedule.
      • > Continue current storage practices for walk-in cooler: NO potentially hazardous foods. Only store non-potentially hazardous food items such as whole and uncut fruits/vegetables.
      • > Until the cooler can adquately maintain 4C or colder, discard all leftover food items. Do not store in cooler.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following probed items in walk-in cooler measured above 4C:
      • > Custard from July 26 --> 7.5C
      • > Sour cream from July 27 --> 7.8C
      • > Cubed cooked carrots from July 27 --> 9.0C
      • Temperature log recorded in the morning from 6:00am indicated the temperature of the walk-in cooler was at 4C.
      • > All potentially hazardous food items (eg. dairy-based foods, cut vegetables, cooked leftovers) must be relocated immediately to a unit that is able to maintain an air temperature of 4C or colder.
      • > Non-potentially hazardous food items (eg. whole and uncut fruits and vegetables) may remain in the walk-in provided the unit is serviced as soon as possible.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in Christensen severy was obstructed at time of inspection by dish rack.
      • > Relocate dish rack to drain board at 2 compartment sink for air drying. Hand sink must be accessible for handwashing and not obstructed at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One can of sliced apples in dry storage room in the main kitchen was severely dented on the side.
      • > Discard damaged can. Any dents or bulges to canned food items have the potential to introduce bacteria.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher in Anderson severy does not fully close. Door does not appear to latch on and kitchen staff had to put weight on the door to ensure heat could not escape. Minimum final rinse temperature was achieved after 4 sanitizing cycles.
      • 2) Walk-in cooler air temperature measured to be 9.4C, unable to achieve air temperature of 4C or colder.
      • Corrective Action(s): 1) Service dishwasher to ensure the door is able to fully close without applying extra weight.
      • > Will provide thermolabel for staff to visually verify minimum final rinse temperature has been achieved.
      • Date to be corrected by: August 3, 2021.
      • 2) Service walk-in cooler to ensure it can achieve and maintain air temperature of 4C or colder.
      • > Maintain a temperature log over the weekend for air temperature and select food items to monitor the temperature. Retain this log for review by district EHO upon follow-up inspection following the weekend.
      • Date to be corrected by: August 3, 2021.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Creamer in thermos stored at room temperature for extended periods of time according to operator. Reminder that these need to be kept under 4C or less. Temperature measured 6C. This issue noted only in Christensen and Justinson & Nielson servery.
      • Corrective Action(s): Move creamers into coolers when they are not in use to prevent temperature abuse. Discard creamers that have been brought out today at room temperature since 1030am. Date to be corrected: immediately
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 1) 2 wiping cloths stored on table by cooking line. These need to be stored in sanitizer solutions to prevent the spread of bacteria
      • 2) 3 quat buckets in 3 severies (Anderson, Justinson & Nielson, Christensen) were measured above 400ppm quats. 200-400ppm quats are required. Reminder to follow mixing instructions on label.
      • Corrective Action(s): 1) Store wiping cloths in 200ppm quat sanitizer buckets.
      • 2) Dilute or remake quat solution to maintain 200-400ppm quats.
      • Date to be corrected: immediately
      • Violation Score: 5
  17. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cooked beans and vegetable in a small insert held in hot holding unit (for transport to servery) measured 58C with probe thermometer and 54C at surface. Temperature of hot holding unit was >60C
      • Corrective Action(s): - Product had been placed in unit within the last 30minutes. Staff were directed to reheat the product to 74C and return product to hot holding unit. Ensure that items are transferred rapidly from cooking/reheating to the hot holding unit to ensure the temperature does not drop to below 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Quats sanitizer solution used in Nielsen/Justesen servery measured >>400ppm. This level is too high and not according to product instruction for use when sanitizing food contact surfaces.
      • Corrective Action(s): - Solution was diluted to 200ppm at the time of the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink outside of office in main kitchen was obstructed/blocked by a cart.
      • Corrective Action(s): - Keep handsink accessble for use at all times. Do not store anything in front of sink which may restrict its use.
      • Violation Score: 5
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Box of rice in dry storage area was open, bag was not sealed.
      • 2) Ready to eat desserts were stored under uncooked bacon in the walk-in cooler.
      • Corrective Action(s): 1) Transfer rice to pest proof/food grade container.
      • Corrected during inspection.
      • 2) Store raw meat beneath ready to eat foods to prevent contamination.
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Mouse droppings noted on floor between wall & cooler in Nielsen/Justesen Servery
      • 2) Cockroach (dead) noted on glueboard in fly light unit. Mgr reported cockroach issues which are being treated/addressed in the dishwashing area.
      • Corrective Action(s): 1) Clean up droppings & disinfect area. Continue to monitor for further activity.
      • 2) Continue to maintain contract with Pest Control company to address cockroach issues. (Note: Treatment was provided night before).
      • Follow all recommendations of the Pest Control Technician
      • Continue to maintain a high level of sanitation
      • Ensure dishwashing area is thoroughly cleaned at the end of the day/night and any spills/moisture cleaned/dried.
      • *Caulking behind dishwashing area needs replacement.
  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -Clean utensil stored in bus pan which was not clean - dust/debris noted in bus pan.
      • Corrective Action(s): -Ensure clean dishes are stored in a clean location. Items and bus pan were washed/sanitized at the time of the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -Bucket of quats sanitizer solution in kitchen was 100ppm
      • -Buckets of quats sanitizer solution in servery areas was >>400ppm
      • Corrective Action(s): -Reviewing dispensing, mixing and testing instructions with staff to ensure sanitizer solution is 200ppm. In the kitchen, sanitizer is pre-mixed. Staff should test solution as it is dispensed and prior to filling bucket to ensure level is adequate. In servery areas, solution is diluted/mixed by staff. Staff should be trained on the correct quantity/ratio and how to verify with test strips. Correction date: today.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bottom section of True cooler in Mortensen/Jessen servery had an ambient temperature of 5-7C. Door does not appear to be closing securely.
      • Corrective Action(s): Replace seal on cooler door and do not store any potentially hazardous foods in this section of the cooler until it can maintain a temperature of 4C or colder. Correction date: March 27/18
      • Violation Score: 3