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Desi Turka Indian Cuisine

7807 6th St, Burnaby · Restaurant

26 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: All sauces in the walk-in freezer, walk-in cooler and prep coolers are uncovered.
      • Corrective Action(s): Provide lids on the sauce pails. Keep them covered during non-rush hours.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained for the coolers and hot-holding. A temperature log template was emailed to the operator. You can use this template or make one of your own.
      • Corrective Action(s): Start checking and recording cooler and hot-holding temperatures daily.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all the cooler have a thermometer inside.
      • Corrective Action(s): Purchase thermometers for every cooler. Start monitoring and recording temperatures daily.
      • Violation Score: 1
  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):
      • 1) Cooked rice (taken from walk-in cooler) left out at room temperature
      • 2) Cooler at waitress station measured 9C
      • Corrective Action(s):
      • 1) Cooked rice must be held at 4C and colder, or 60C and hotter
      • 2) Move all sauces to working cooler. Non potentially hazardous canned drinks (soda, alcohol) may remain in cooler. Repair or replace cooler.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No bleach on-site for sanitizing solution.
      • 2) Dishwasher did not have any detectable chlorine at the final rinse cycle
      • Corrective Action(s):
      • 1) Staff member went to store to purchase bleach. Bleach solution must be 100-200ppm chlorine.
      • 2) Dishwasher was able to dispense 50ppm chlorine after chlorine solution was changed. This is dishwasher has recurrent issues dispensing at least 50ppm chlorine at the final rinse cycle, and machine is not tested daily (records unavailable).
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Neither of the two handwashing stations have paper towel available
      • Corrective Action(s): All handwashing stations must be fully stocked with soap, paper towels and hot and cold running water.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 2025 - March 2026 still outstanding.
      • Corrective Action(s): Pay permit fee within 10 business days as per demand letter.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic cup stored in rice cooker
      • Corrective Action(s): Do not use a handle-less plastic cup to scoop rice. If hands are dirty, reaching into the rice to grab the cup may contaminate the rice. Use a scoop with a handle and store with the handle up and out of the rice.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open without screen door
      • Corrective Action(s): Back door must remain closed if there is no screen door.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff unable to provide FOODSAFE Level 1 (or equivalent) certificate
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 (or equivalent) while food prep is occurring.
      • Violation Score: 1
  4. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pans observed in handwashing sink
      • Corrective Action(s): This handsink is for hands ONLY. This is a repeat violation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food stored directly on the floor
      • Corrective Action(s): Do not store foods directly on the floor. When containers are moved from food to the table, the bottom of the container (which has come into contact with the floor) will contaminate food prep surfaces
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants throughout dining room.
      • Corrective Action(s): Get rid of ants.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open at time of inspection
      • Corrective Action(s): Air conditioning was repaired yesterday - the back door needs to stay closed.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine residual on plates after final rinse cycle in low temperature dishwasher was 0 ppm. Source sanitizer bucket was tested and no chlorine was detected.
      • Corrective action(s):
      • 1. Staff stated that new sanitizer bucket will be obtain by 6 pm on April 24, 2025.
      • 2. Repair dishwasher. Ensure that dishwasher dispenses 50 ppm chlorine. Run all previously washed equipment through dishwasher again.
      • 3. Provide receipt of sanitizer bucket purchased for inspection on April 25, 2025.
      • 4. Receipt must be time stamped for before 6 pm April 24, 2025 or Violation Ticket will be issued.
      • 5. If dishwasher is not repaired by April 25, 2025, Closure order will be issued.
      • Date to be Corrected By: April 25, 2025.
      • Corrective Action(s):
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser was empty at handwash station next to dishwashing area.
      • Corrective action(s): Replenish dispenser with paper towels. Ensure that paper towel is accessible to staff at all times to ensure proper hand hygiene.
      • Date to be Corrected By: April 25, 2025.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food / sauces in walk-in cooler were left uncovered.
      • Corrective action(s): Ensure that all food in walk-in cooler is covered to prevent food from contamination.
      • Date to be Corrected By: April 25, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following areas:
      • - under handwash sink next to cookline
      • - on shelves in dry storage area
      • - in cabinet under sink in bar area
      • Corrective action(s): Remove all rodent droppings. Clean and sanitize all areas with bleach solution.
      • Pest control services are provided, and reports were reviewed on site. Continue monitoring for pest activity.
      • Date to be Corrected By: April 25, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was opened during the time of inspection.
      • Corrective action(s): Ensure that back door remains closed at all times to prevent the entry of pests.
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored at room temperature:
      • - cut vegetables
      • - peeled garlic
      • - paneer
      • Corrective Action(s): Ensure all potentially hazardous foods are stored at 4C or colder
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station lacks paper towel
      • Corrective Action(s): Ensure handwashing stations are fully stocked.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee of $150.00 outstanding for April 2024 - March 2025.
      • Corrective Action(s): Pay permit fee as per instructions in letter. Pay within 10 business days.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Food containers stored directly on the floor
      • 2) Scoop for rice stored directly in rice
      • Corrective Action(s):
      • 1) Do not store food containers on floor; bottom of container will be contaminated and will contaminate other food contact surfaces.
      • 2) Use a scoop with handle (stored separately) in case of cross-contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent activity noted in kitchen; some droppings in hard to reach corners. Pest report reviewed.
      • Corrective Action(s): Ensure all foods are protected from contamination. Check all foods before use. Follow pest technician recommendations.
      • Violation Score: 3
  7. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer made as inspection started. No detectable bleach chlorine on wiping cloths.
      • Corrective Action(s): Bleach sanitizer is required at all times during food production. Wiping cloths must be stored inside bleach solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Pan in cookline handwashing basin
      • 2) No paper towel available at this station
      • Corrective Action(s):
      • 1) Handwashing stations are for handwashing only
      • 2) Place roll of paper towel nearby, repair dispenser
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Bush Orange Red food dye is still in facility.
      • Corrective Action(s): Item is no longer allowed as per Health Canada. Remove this from facility
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): NO chlorine concentration detected inside
      • the bleach sanitizer bucket at the back of the kitchen
      • Missing a sanitizer solution at the front of the
      • house.
      • Replenish bleach sanitizer bucket with 100ppm- 200 ppm
      • chlorine. Place a seperate bleach sanitizer bucket
      • at the front of the house.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towels in dispensers at the front of the
      • house and by the cookline. Staff claimed to use
      • the paper towel placed at another hand sink station.
      • Restock paper towel dispensers. Ensure every hand washing station
      • has paper towels available for use.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Foods not covered
      • 2. Mango pulp syrup stored in opened can
      • 3. Uncooked rice in a bucket stored underneath the
      • handsink by the dishwasher. The bucket was
      • not covered.
      • 4. A bag of potatoes and a bag of onions stored
      • directly on the floor.
      • 1. Ensure to keep foods covered at all times to protect
      • from conatmination.
      • 2. Transfer mango pulp syrup into a pest- proof
      • container.
      • 3. Cover the bucket of uncooked rice and store
      • in the dry storage area
      • 4. Keep potatoes and onions at least 6" (15 cm)
      • off the floor.
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Missing a screendoor and the back door was
      • kept wide open at the time of inspection Staff
      • noted a new screen door will be installed in 2 days.
      • Close the backdoor. Until the screen door gets
      • installed, ensure the backdoor is closed at all times
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Greas/Food debris noted throughout the premises. The
      • following areas require cleaning :
      • 1. Underneath shelvings at the dry storage area
      • 2. Underneath the desk and shelf in the staff room
      • 3. Underneath the cookline.
      • Remove and clean grease/food debris above mentioned areas. Ensure
      • these areas and other hard to reach areas get cleaned on daily basis.
      • Corrective Action(s):
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No FoodSafe level 1 or equivalent certified staff
      • on duty at the time of inspection
      • Ensure at least one staff on duty has FoodSafe
      • level 1 or equivalent, in operator's absence.
      • Date To Be Corrected By - 6 months
      • Corrective Action(s):
      • Violation Score: 1
  9. Follow-Up 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): Main prep cooler measured 10C.
      • Corrective Action(s): Dispose of any potentially hazardous foods.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher does not dispense any measurable chlorine.
      • Corrective Action(s): Repair or replace dishwasher so that it dispenses at least 50ppm chlorine.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Handwashing station by cookline has pans in basin.
      • 2) Both paper towel dispensers jammed.
      • Corrective Action(s):
      • 1) Handwashing stations are for handwashing only.
      • 2) Handwashing stations must be fully stocked at all times.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for fiscal year of April 2023 - March 2024 still outstanding.
      • Corrective Action(s): Pay permit fee as per demand letter.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two buckets of chicken observed on the floor
      • Corrective Action(s): Food does not belong on floor. Ensure all foods are kept at least 6" or 15cm off the floor.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Rodent droppings noted in back storage area.
      • 2) Abundance of fruit flies noted
      • Corrective Action(s):
      • Keep back door closed and upkeep sanitation. Follow all pest technician recommendations.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open, no screen door in place.
      • Corrective Action(s): Back door must be closed if there is no screen door. Facility has rodent problem.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires work, especially near cook line and ventilation hood.
      • Corrective Action(s): Clean and sanitize facility.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site do not have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one member of staff must have FOODSAFE Level 1 or equivalent at all times.
      • Violation Score: 1
  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): Sauce and other foods observed at room temperature.
      • Corrective Action(s): Store these foods inside the cooler after lunch/dinner rush.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sauces and other foods in the coolers are not covered.
      • Corrective Action(s): Cover all the foods in the coolers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted along the shelves in the dry storage area by the back door; droppings noted on the floor along the same area including along the wall outside the office and inside the office, under the desk. A pest control company serviced the premise in Feb. of this year. The only other service report was from Oct. 2022.
      • Corrective Action(s): Thoroughly clean these areas using bleach. Have the pest control company coming in at least once a month. Keep all service reports onsite. Follow the Technician's instructions.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required. Exhaust hood requires servicing.
      • Corrective Action(s): Clean all gaps and hard to clean areas on the black shelf in the kitchen; do not store dishware under the counter where it can get dirty. Get the exhaust hood serviced.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The paper towel dispensers in the kitchen and at the bar sink are not working.
      • Corrective Action(s): Replace/fix the dispensers.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There's a lot of clutter under the desk in the office.
      • Corrective Action(s): Clear out this area and removal all items not required for the business. Seal any holes under the desk as indicated by the pest technician.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In Operator's absence, at least one staff onsite must have Foodsafe Level 1 certification or its equivalent.
      • Corrective Action(s): Get this addressed by April 3, 2023
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food within walk-in cooler measured 7-10C. Operator stated that a staff member had cleaned the walk-in cooler at approximately 4am this morning and may have left the door open.
      • Corrective Action(s): Discard all potentially hazardous foods.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Large bin of food sitting uncovered on the floor of walk-in cooler
      • 2) Bowls without handles still being used as scoops.
      • 3) Windex jug placed next to ginger.
      • 4) RAID bug spray noted.
      • Corrective Action(s):
      • 1) All foods must be covered and stored up off the floor
      • 2) All food scoops must have handles to prevent contamination from dirty hands.
      • 3) Do not place chemicals next to food.
      • 4) Pesticides must not be used in food premises.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Live mouse noted running from under dishwasher to mop sink.
      • 2) An abundance of flies at the time of inspection
      • Corrective Action(s):
      • 1+2) Operator states that professional pest control has been contracted since last inspection and are scheduled to come in later this week. Until then, clean and sanitize entire kitchen and ensure all entry ways are sealed. Reminder that only physical traps (snap and sticky traps) can be used and no pesticides are permitted.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door left open at time of inspection. No screen door in place.
      • Corrective Action(s): Back door must stay open until a proper screen door is installed.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler measures 7-10C ambient air temperature.
      • Corrective Action(s): Repair or replace unit. Cooler must be able to reach and maintain 4C/40F.
      • Violation Score: 15
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Multiple items found to be at room temperature:
      • - carton of whipping cream 21 deg.C
      • - Fried cauliflower 18 deg.C
      • - Fried vegetable pakora 25 deg.C
      • - Fried chicken 28 deg.C
      • 2) Back prep cooler measured 12 deg.C, items discarded:
      • - sauces ranging from 11 deg.C - 14 deg.C
      • - Paneer
      • Non potentially hazardous foods moved to other coolers
      • Corrective Actions: Food items discarded.
      • Food must be kept < and/or = 4 deg.C to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cleaning rags were soiled and dry, no sanitizer detected. Staff indicated they cleaned surfaces with dry rags
      • 2) Cleaning rags not stored in sanitizer solution
      • 3) Dishwasher sanitizer measured 0ppm bleach sanitizer bucket found to be empty
      • 4) Dough mixer hook covered in dry dough and flour. Staff indicated it was used yesterday
      • Corrective Actions: 1) Correct sanitizing procedure reviewed with staff. Clean with soap --> wipe down, --> clean with sanitizer --> air dry
      • 2) Rags moved to bucket of sanitizer solution. Store rags in sanitizer solution when in use to prevent pathogen growth
      • 3) Dishwasher sanitizer replaced with new bucket. Dishwasher primed and run until 50ppm chlorine detected
      • 4) Dough hook washed. Clean wares after use to prevent pathogen growth
      • Corrective Action(s):
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator had not paid permit fee yet
      • Corrective Action: operator has paid permit fee with cheque
      • Corrective Action(s):
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Many food items stored in walkin cooler uncovered: large bukets of sauce, bins of chicken in sauce, containers of raw meat
      • 2) Bins of chicken in sauce double stacked without lids
      • 3) Raw meat stored next to or above RTE foods
      • 4) In use utensils such as ladles stored in stagnant water all day
      • 5) Soiled plastic bowl reused for food prep of cooked rice
      • 6) Sacks of onion stored on ground in dry storage
      • 7) Bowls without handles used as scoops for bulk goods and cooked rice
      • 8) Large bin of meat thawing in dishpit next to large amount of dirty dishes
      • Corrective Actions: Store all foods in covered food grade containers, elevated > 15 cm from the floor. Store items in a manner that prevents contamination with raw meats below RTE products, not above or next to RTE products
      • Do not store in use utensils in stagnant water or change water eery 30 min and wash utensils every 4 hours
      • Do not re-use soiled equipment for food preparation
      • Obtain scoops with handles
      • Thaw meat in prep sink, not in dish pit.
      • Corrective Action(s):
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping detected in dry storage behind bins of rice and top of dishwasher. Fly activity noted in kitchen
      • Operator says there is no 3rd party pest control company on hand, last had them before COVID
      • Corrective Action: Clean droppings using bleach solution and obtain services of pest control company.
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is open most of the day. Back screen door is broken and may easily allow pests though bottom.
      • Corrective Actions: Have screen door fixed immediately. Until screen door is fixed keep back door closed.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas need cleaning but is not on exhaustive list
      • - underneath and behind cookline
      • - underneath and on top of shelves in cook area
      • - Dish pit area
      • - Floors and walls of walk in cooler
      • Corrective Action: Clean all areas thoroughly. Food debris and dirt can be an attractive food source to pests
      • Corrective Action(s):
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Wall tile next to dishwasher and mop sink is missing. Some cracked tiles on the floor
      • 2) Caulking above dish pit has turned black
      • Corrective Actions: 1) Replace tiles. Surfaces must be smooth, impervious, and easy to clean.
      • 2) Remove and redo caulking
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back prep cooler next to walls in cooler ambient temperature measured as 12 deg.C using min/max thermometer
      • Corrective Action: Have cooler serviced. Do not store potentially hazardous foods in cooler.
      • Coolers must be able to keep food < and/or = 4 deg.C
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lightbulbs in dry storage not working
      • Corrective Action: Replace bulb
      • Adequate lighting is required for cleaning.
      • Corrective Action(s):
      • Violation Score: 1
  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in bar area measured 6-7C
      • Corrective Action(s):
      • - Staff are waiting for owner approval to repair or replace
      • - In the meantime, only non-perishable items have been kept in this cooler (ex. canned drinks)
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler in front bar area measured 9C at time of inspection.
      • Corrective Action(s): Repair or replace cooler so that it is able to maintain 4C. Move all foods to working cooling units.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No sanitizer available. Bleach has run out.
      • 2) In-use ladles stored in room temperature water.
      • Corrective Action(s):
      • 1) Operator sent to buy bleach at time of inspection. New solution made, measuring 100ppm chlorine.
      • 2) In-use utensils must be stored in water at 4C or below, or 60C or higher. Operator stated he would change out water every half hour. Ensure that utensils are washed, rinsed and sanitized every time the water is changed.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispensers at both handwashing stations are stuck because paper towel rolls are too thick.
      • Corrective Action(s): Purchase appropriate paper towel rolls.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Buckets previously used to hold dishwashing detergents/rinse agents/sanitizers used to store food.
      • Corrective Action(s): Use only food grade containers to store food. Discard all foods stored in those buckets.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) Front bar cooler measured 9C
      • 2) Water pooling in bottom compartment of prep cooler
      • Corrective Action(s):
      • 1) Repair or replace cooler so that it is able to reach 4C
      • 2) Repair cooler so water does not pool at the bottom.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice bin measured 16 deg. C on prep table.
      • Rice must be kept above 60 deg. C at all times
      • Corrective action: Discard rice bin
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Grill line handsink assessed by plumber and a new faucet has been purchased. Operator noted it will be fixed today. Only hot water tap is broken.
      • 2) Handwash sink by diswasher blocked by equipment and sour cream bucket was found in sink. Handwash sinks are not meant to be used for food prep, cleaning dishes, and are to be made accessible at all times.
      • Corrective action:
      • 1) Fix hanswash sink by the grill ine
      • 2) remove dirty items and allow handwash sink to be accissible at all times - corrected Date to be corrected today
      • Correction order issued
      • Corrective Action(s):
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor rodent droppings still present behind spice bin and in corner of walk-in cooler underneath the shelves. This is a repeat violation.
      • Corrective action: 1) Clean and sanitize all areas affected by rodent droppings.
      • 2) Contact pest control provided to eliminate rodent problem.
      • Date to be corrected: today
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back screen door found left open during inspection. This is a repeated violation
      • Corrective action: Close back screen door when it is not in use. Date to be corrected: today
      • Corrective Action(s):
      • Violation Score:
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yogurt, mint sauce, vegetables stored on buffet line measured at 16C. Food is kept on ice according to operator. Cold potentially hazardous food must be stored 4C below or a time temperature log must be kept to ensure 2 hour cycle is in place.
      • Corrective Action(s): Discard food. Ensure food is displayed below 4C or 2 hour time temperature system is in place. Date to be corrected: today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash station by the cook line is missing the hot water tap. This is not acceptable and is not in compliance with the approved floor plans.
      • Corrective Action(s): Fix the hot water tap of the handwash station beside the cook line. Use the handwash sink by the dishwasher area until fixed. Date to be corrected: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open peach can stored in cooler. Do not stored open metal cans with acidic food in coolers as the cans may leech into the food product.
      • Corrective Action(s): Discard food product. Transfer contents of canned products into food grade containers before storing in the cooler. Date to be corrected: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings behind dry storage racks, spice bin, and back corner of walk in cooler.
      • Corrective Action(s): Remove droppings and sanitize area. Continue monitoring for pest activity and contact pest control provider if the droppings re-occur. Date to be corrected: today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door screen not in place during inspection. Back door screen must be in place to prevent rodent entry.
      • Corrective Action(s): Close screen door. Date to be corrected: today
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Green and red cutting boards are black
      • 2. Dirty bowls re-used to prepare other foods
      • 3. Every surface in the kitchen including prep tables, handles and grips has food splatter and debris on it.
      • 4. Ladles used to mix food in pots are stored in a bucket full of dirty water.
      • 5. Dirty bucket, lid and scooper handle noted with red curry in bulk dry food bin.
      • Corrective Action(s): Ensure all areas of the kitchen are maintained in sanitary condition. Free of splatter and food debris.
      • 1. Cutting boards must be sanitized in between uses.
      • 2. Do not re-use bowls or other utensils or dishware that is dirty. All dirty dishware after use must be placed in dishpit to be cleaned in dishwasher before being used again.
      • 3. All areas where food or food handler has contact must be maintained in sanitary condition.
      • 4. All scoops must be kept in a clean sanitary manner when not used in food. Once dirty it must be cleaned and sanitized in dishpit before the next meal is made.
      • 5. Do not handle clean containers, lids and scoopers with dirty hands or food can become contaminated.
      • Correction date: immediately
      • ***REPEAT VIOLATION - CORRECTION ORDER ISSUED
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No sanitizer available during inspection. Bleach bottle on-site -not in use or solution prepared
      • 2. Soiled / dirty dry wiping cloths used to wipe down food contact surfaces
      • Corrective Action(s): Ensure 100 - 200 ppm chlorine sanitizer is available with wiping cloths during operation to allow for sanitizing surfaces.
      • Ensure wiping cloths are clean and soaking in sanitizer solution. Replenish sanitizer every 2 hours or as solution and cloth becomes dirty.
      • Correction date: immediately
      • ***REPEAT VIOLATION - CORRECTION ORDER ISSUED
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Dishpit handsink not in use - water is not supplied. Dirty dishes left in sink.
      • Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel.
      • Correction date: immediately
      • ***REPEAT VIOLATION - CORRECTION ORDER ISSUED
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Cook noted preparing several different meals at the same time while:
      • 1. going in and out of the cooler
      • 2. operating the stove, oven, microwave
      • 3. portioning cooked meat then veggies
      • 4. cleaning cutting boards
      • 5. handling dirty dishes
      • ***Never observed washing hands
      • Corrective Action(s): Ensure food handlers are trained to wash hands at the start of their shift, before and after breaks, between tasks (handling uncooked and cooked foods, cleaning, after handling dirty dishes, etc). Review hand washing practices with staff.
      • Correction date: immediately
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Behind/ under cooking equipment - food debris
      • 2. Commercial ventilation hood - grease build up
      • 3. Shelves, sides of cooler units, inside cooler units, floor in office, floor under dough mixer, microwave, handles of deep fryer baskets, under cooking equipment - food debris and splatter
      • Corrective Action(s): Correction: Ensure the above is cleaned regularly to prevent build up. Kitchen must be cleaned by the end of each day and a deep clean every 3-4 weeks. Follow sanitation plan.
      • Correction date: 1 week
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Paper towel dispenser by cook line in back is not feeding paper towel. Appears to not have enough battery left to operate unit.
      • 2. Dishpit handsink not functioning - knobs are nonfunctional
      • 3. Prep sink pipe under drain leaking when water is turned on
      • Corrective Action(s): Correction: Ensure all equipment is functioning properly in facility:
      • 1. All paper towels dispensers must be able to dispense paper towel when needed. Replace batteries.
      • 2. All handsinks must be able to supply hot and cold water when required. Repair sink.
      • 3. All piping must function without leaking. Repair/replace leaking pipe.
      • Correction date: 1 weeks
      • ***REPEAT VIOLATION - CORRECTION ORDER ISSUED
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Cook's uniform (pants and apron) stained and covered in food debris and splatter
      • Corrective Action(s): Ensure food handlers uniform and personal hygiene is clean. All soiled/ dirty uniforms must be washed or replaced with clean uniforms. If necessary a clean uniform must be available by staff daily.
      • Correction date: 1 day
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large pots of curry cooled after cooking at room temp in cook pot for 4 hours before being put into cooler.
      • Corrective Action(s): Ensure all hot foods requiring cooling is rapidly cooled:
      • 1. With ice wand/cooling wand
      • 2. In ice bath
      • 3. In small, shallow containers.
      • Correction date: immediately
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler noted at 8 C
      • Corrective Action(s): Ensure cooler is maintained at or below 4 C while storing potentially hazardous foods. Repair unit. Owner has contacted technician.
      • Correction date: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Green and red cutting boards are black
      • 2. "Clean" side of dishpit has dirty glassware and the rest of the dishpit has a high pile of dirty dishes on the counter, in the sink and on the floor.
      • 3. Every surface in the kitchen including prep tables, handles and grips has food splatter and debris on it.
      • 4. Ladles used to mix food in pots are stored in a bucket full of dirty water.
      • Corrective Action(s): Ensure all areas of the kitchen are maintained in sanitary condition. Free of splatter and food debris.
      • 1. Cutting boards must be sanitized in between uses.
      • 2. Keep "Clean" side of dishpit free of dirty dishes.
      • 3. All areas where food or food handler has contact must be maintained in sanitary condition.
      • 4. All scoops must be kept in a clean sanitary manner when not used in food. Once dirty it must be cleaned and sanitized in dishpit before the next meal is made.
      • Correction date: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available during inspection.
      • Corrective Action(s): Ensure 100 - 200 ppm chlorine sanitizer is available with wiping cloths during operation to allow for sanitizing surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink by cook line has no soap or paper towel available. Knobs are covered in dried food debris.
      • 2. Dishpit handsink not in use - water is not supplied. Dirty dishes left in sink.
      • Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel.
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry food in storage area without lids.
      • Corrective Action(s): Ensure all food is stored off the floor and covered with lid to prevent attracting pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Behind/ under cooking equipment - food debris
      • 2. Commercial ventilation hood - grease build up
      • 3. Shelves, sides of cooler units, inside cooler units, on floor under shelves in walk in coolers and freezers, floor in office, floor under dough mixer, microwave, handles of deep fryer baskets - food debris and splatter
      • Corrective Action(s): Ensure the above is cleaned regularly to prevent build up.
      • Correction date: 1 week
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Both paper towel dispenser in back are not feeding paper towel. Appears to not have enough battery left to operate unit.
      • 2. Dishpit handsink not functioning - knobs are nonfunctional
      • 3. Prep sink pipe under drain leaking when water is turned on
      • 4. Prep cooler noted at 8 C
      • Corrective Action(s): Ensure all equipment is functioning properly in facility:
      • 1. All paper towels dispensers must be able to dispense paper towel when needed. Repair, replace batteries.
      • 2. All handsinks must be able to supply hot and cold water when required. Repair sink.
      • 3. All piping must function without leaking. Repair/replace leaking pipe.
      • 4. All coolers must be able to be maintained at 4 C or less.
      • Correction date: 2 weeks
      • Violation Score: 9
  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Double stack inserts in cooler noted 8 C.
      • Corrective Action(s): Ensure all inserts are inserted in prep cooler properly and not double stacked to allow for proper cold holding at or below 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bottle (not labelled) noted as vinegar instead of sanitizer in kitchen
      • 2. Sanitizer bottle (not labelled) noted with > 400ppm QUATS
      • Corrective Action(s): Ensure sanitizer bottles are labelled "sanitizer" or "QUATS or "Bleach water" and maintained at 100 ppm chlorine or 200 ppm QUATS max. Vinegar is not an approved sanitizer and must not be used in place of sanitizer solution.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Cardboard used to line lower shelves - covered in grease and food debris
      • 2. Prep table cutting board dark color with many deep cuts in board
      • Corrective Action(s): Ensure all materials are smooth, durable, easy to clean and sanitize.
      • 1. Cardboard does not meet this standard and is not a suitable material in a kitchen as a liner. Remove all cardboard liners.
      • 2. The cutting board is not able to be cleaned and sanitized in its current condition. Board must appear clean (nearly white). Repair, replace cutting board.
      • Correction date: 1 week
      • Violation Score: 3
  25. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pending violation from previous inspection which needs to be addressed. Walls and ceiling discoloured with black film.
      • Corrective Action(s): Clean walls and ceiling to remove black film. Ensure exhaust canopy is being turned on/used. Correction date: Feb. 22/18
      • Violation Score: 9
  26. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Numerous pots, cutting boards and other food equipment (robocoupe) stored on the floor.
      • Corrective Action(s): Clean equipment, dishware must be stored in a clean location. Re-organize shelving to allow adequate storage for all items. Remove any items not required for the operation of the food premises.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -No sanitizer in use in the kitchen. Operator reported sanitizer was in spray bottle; however, spray bottle did not contain bleach or quats, but seemed to contain a cleaner. Neither the Operator or the cook knew the contents.
      • -Numerous filthy wiping cloths were noted througout the kitchen.
      • Corrective Action(s): -Ensure sanitizer (either bleach or quats) solution at appropriate concentration is always available to sanitize counters and food contact surfaces. Store cloths in bucket sanitizer solution. Ensure cloths being are not heavily soiled as sanitizer will not be effective. If spray bottle being used, use paper towel or clean cloth.
      • -Label container (eg. spray bottle) to indicate contents and train all staff.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near cooking line not supplied with liquid soap.
      • Corrective Action(s): Operator was directed to supply liquid soap in a dispenser to this handsink. Ensure both the handsink in the cooking line and dishwashing area are always stocked with liquid soap and paper towel and alway accessible for handwashing. Do not use these sink for other purposes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Numerous containers of food in the walk-in cooler were not covered and some containers were double stacked. This is an unacceptable practice.
      • Corrective Action(s): -Cover all containers with food grade wrap or tight fitting lids to prevent contaimination of foods while in storage. Never double stack containers/inserts. The bottoms of the containers are not clean and may contaminate food products.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Walls and ceiling are discoloured with a black film/material (possibly from oven)
      • -Dirt and food debris noted around edges of equipment and under equipment
      • Corrective Action(s): -Have walls and ceiling cleaned to remove black film
      • -Remove all moveable items from floor and clean the entire floor paying particular attention to hard to reach areas noted above. Correction date: Jan. 14/17
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: New Operator of premises. Operator has not completed Foodsafe level 1 training.
      • Corrective Action(s): Operator must successfully complete Foodsafe level 1 within 1 month and submit confirmation to Fraser Health.
      • Violation Score: 1