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Don Asian Kitchen

2181 160th St, Surrey · Restaurant

23 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu was stacked on top of the insert at the preparation cooler. Food temperature was measured at 7C.
      • Corrective Action(s): Move the tofu to the lower cooler storage area. Do not store food stacked on top of inserts.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Accumulation of food debris observed on the top spray arm in the dishwasher.
      • Corrective Action(s): Clean and sanitize the aforementioned area. Ensure dishwasher is maintained in sanitary condition.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats were stored on top of vegetables in the walk-in cooler and sandwich cooler.
      • Corrective Action(s): Raw meats must be stored away from fruits, vegetables and ready to eat foods. Preferably on the lowest shelf.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris built up observed under the cook line.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: Jan 30, 2025.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed on 3 knives stored in the knife holder on the wall.
      • Corrective Action(s): Operator clean and sanitized the aforementioned knives in the dishwasher. Ensure equipment is maintained in sanitary condition.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One dirty bowl was stored in the basin of the hand washing station in the kitchen.
      • Corrective Action(s): Staff removed the bowl from the basin. Hand washing station must be free of obstruction at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One insert of raw meats were observed to be stored on top of cut vegetables. Raw meats juice was not observed to be leaking.
      • Corrective Action(s): Move the raw meats away from fruits, vegetables and ready to eat food.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop observed stored in room temperature water during inspection (no ice observed in storage container). Staff placed ice in the storage container during inspection.
      • Corrective Action(s): Store in-use utensils in an ice bath (at or below 4'C) to prevent bacterial growth and/or toxin production which can potentially contaminate food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Inserts in sandwich cooler directly in front of the cooking area is observed stacked one on top of each other (vegetables). Inserts are used to store raw meat and vegetables. Staff removed double-stacked inserts during inspection.
      • 2. Cooked meat observed stored in a container in the dishwashing area. Staff moved the container to a food preparation table during inspection.
      • Corrective Action(s): Do not double stack cooler inserts on top of each other as the bottom of the insert can potentially contaminate food. Ensure raw meats are stored away from ready-to-eat foods at all times. Store all food covered, away from potential contamination such as dishwashing and hand washing areas, and away from chemicals.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The following areas are observed with grease and/or food debris build up:
      • 1. Sandwich cooler inserts in the cooler in front of the cooking area
      • 2. Handles of all coolers
      • 3. Floors around and behind all preparation tables and coolers
      • 4. Under the wire shelving in the dry storage area
      • Corrective Action(s): Remove large pieces of equipment or storage units to deep clean the aforementioned areas. Degrease, clean and sanitize the aforementioned areas to remove grease, food residue and potential bacteria. Maintain good sanitiation of the premise by deep cleaning frequently (as per approved sanitation plan).
      • To be corrected by: Jan 12, 2022
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - The interior of the prep cooler, the inserts and the can opener, the floor underneath the prep cooler and dishwasher were not in a sanitary condition.
      • Corrective Action(s): - Please thoroughly clean and sanitize the aforemented items.
      • Date to be corrected by: July 23, 2022
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A bucket of waste cooking oil sitting in front of the hand sink. Staff was not easily accessible to wash hand.
      • - Operator removed the bucket and make the easy access to the hand sink.
      • - Please keep in mind that No obstruction to hand sink ALL the time.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - 3 containers of marinated meat not properly covered on the shelving unit in the walk in cooler. Food operator explained that they were jist working on it.
      • - Any perishable food containers should be properly covered to prevent contamination.
      • - Food operstor covered the containers with lids right away.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease built up on the kitchen ventilation hood system. The next contract cleaning date is Nov 30, 2022
      • Corrective Action(s): - Clean the filters weekly and more frequently.
      • Date to be corrected by: July 28, 2022.
      • Violation Score: 9
  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): Multiple potentially hazardous foods observed stored at room temperature (chopped garlic, chopped ginger, chopped red chilli peppers, and chopped green onions). Staff mentioned that these items are left out only during lunch rush (less than 2 hours). Staff placed all the foods into the cooler during time of inspection.
      • Corrective Action(s): Ensure all potentially hazardous foods, including chopped/sliced vegetables, are stored at 4'C or less at all times to prevent temperature abuse which can cause bacteria growth and/or toxin production. Consider placing the food items which are used more frequently into the top inserts of the prep cooler rather than in the bottom portion of the coolers for easier access during busy times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Vegetables observed stored on top of the top cooler insert which contains raw fish. Staff moved the produce to another portion of the cooler.
      • Corrective Action(s): Ensure all ready-to-eat foods such as produce are stored away from raw meats and seafood to prevent cross-contamination and risk of foodborne illness.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: [REPEAT VIOLATION]: Premises observed in unsanitary condition. The following areas are observed with food debris and/or grease build-up:
      • 1. All floors and baseboards along the walls
      • 2. Backsplashes behind sinks
      • 3. All cooler door handles and sink faucet handles
      • 4. Behind and around all cooking units
      • Corrective Action(s): Ensure all aforementioned areas are de-greased, deep cleaned and sanitized. Clean and sanitize these areas more frequently (as per approved sanitation plan) to prevent food debris build-up and/or build up of grease. Ensuring the premises is kept in a sanitary manner to prevent potential contamination to food as well as pest attraction/harbourage.
      • To be corrected by: Feb 8th, 2022
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Box of green onions stored under raw animal product in walk in cooler.
      • 2. Uncovered food items observed in dry storage and cook line coolers.
      • Corrective Action(s): 1. Box of green onions relocated to vegetable storage area away from raw animal products. Ensure raw animal products (e.g. raw meats, pork blood) are not stored above ready-to-eat food to prevent potential contamination of food below.
      • 2. Items covered. Ensure food is properly covered to protect from potential contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food and other debris observed in multiple areas, including:
      • 1. Interior/exterior surfaces of coolers (particularly the prep cooler).
      • 2. Cook line equipment, wall, floor, and ventilation canopy.
      • 3. Dishwashing area (particularly floor).
      • 4. Dry storage room.
      • 5. Back prep area (particularly lower shelf of prep table near prep sink).
      • Corrective Action(s): Ensure all above noted areas are properly cleaned and sanitized. A build up of food and other debris on surfaces may potentially attract pest activity, and may potentially impede sanitary operations. Date to be corrected by: September 30, 2021.
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bottle of bleach water sanitizer located in back kitchen area was tested at approximately 10 ppm chlorine.
      • Corrective Action(s): Bottle was emptied and sanitizer was remade. Bleach water sanitizer was tested at 200 ppm chlorine. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Change sanitizer as often as needed in order to maintain these concentrations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Oil / grease observed along ventilation canopy edges and interior surfaces, including baffles.
      • 2. Cleaning required for shelving and table units, particularly in cook line area and within walk in cooler.
      • 3. Some cleaning required for floors, particularly in dishwashing area and under cook line.
      • Corrective Action(s): Ensure above noted areas are properly cleaned as food debris and grease may potentially attract pest activity. Ensure above noted areas, along with hard-to-reach areas, are routinely cleaned to limit accumulation of food debris and grease. Date to be corrected by: March 11, 2020.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried food debris observed under guard of meat slicer.
      • Corrective Action(s): Corrected at time of inspection. Ensure meat slicer is properly taken apart and surfaces are thoroughly cleaned with warm soapy water, rinsed, and then sanitized immediately after each use. It was stated slicer is used once per week. It is advised to locate manufacturer's directions for cleaning and sanitizing, and post near slicer as a reminder for staff.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A countainer of sprouts (approximately 4 litres) was measured at an internal food temperature of 18 to 22 degrees C. Inspection conducted between lunch and dinner.
      • Corrective Action(s): Above-noted food items discarded. Ensure potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. A small amount of sprouts may be kept on ice provided that temperatures are maintained at 4 degrees C or less, or sprouts are used within two hours (e.g. during lunch rush). Keep remaining sprouts in cooler at 4 degrees C or less.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed on deli slicer in the following areas:
      • 1. Under blade guard
      • 2. On lower portion where blade meets blade housing.
      • Corrective Action(s): Deli slicer was taken apart, washed with soapy water, rinsed, and sanitized at time of inspection. Ensure that after each use, equipment is properly taken apart and thoroughly washed and rinsed to remove all food debris, sanitized, then allowed to air dry to limit potential contamination of food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand washing station lacked paper towels.
      • Corrective Action(s): Paper towels provided for above-noted hand washing station. Ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, grease, and/or other debris observed in the following areas:
      • 1. Dishwashing area: Underneath all dishwashing equipment--floors, walls, and floor-to-wall junctions.
      • 2. Ventilation hood: Areas located below and above baffles.
      • 3. Cook line: Floors, walls, and floor-to-wall junctions behind cooking equipment.
      • 4. Preparation line: Coolers, counters, microwaves.
      • 5. Dry storage: Floors and floor-to-wall junctions.
      • 6. Walk in cooler: Floors (liquid pooling in some areas), shelving, walls.
      • Corrective Action(s): Ensure that the above-noted areas are properly cleaned. Food debris and/or grease may attract pest activity and may potentially contaminate food and/or food contact surfaces.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A small amount of what appeared to be water was observed underneath the front bar area hand washing sink. It was stated that junction between countertop and sink may need to be resealed.
      • Corrective Action(s): Locate source of leak and repair/replace parts as needed in order to stop leakage. Moisture may lead to structural damage and mould/mildew growth. Moisture may also attract pest activity. Date to be corrected by: June 17, 2019.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 1. Walk in cooler lacks accurate thermometer.
      • 2. No probe thermometer available on site for internal food temperature checks (e.g. hot holding).
      • Corrective Action(s): A thermometer that is accurate to 1 degree C must be available for every cold holding unit (coolers and freezers) in order to verify temperatures. Obtain at least one probe thermometer accurate to 1 degree C in order to verify internal food temperatures. Date to be corrected by: June 12, 2019.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following were observed to be stored within the kitchen at room temperature:
      • 1. A large container of sprouts (internal food temperature: 7 degrees C). It was stated by staff that sprouts were out at room temperature for less than two hours. Restaurant was not busy at time of inspection.
      • 2. Six raw shell eggs in a container (internal food temperature: 23 degrees C). It was stated by staff that eggs were out at room temperature for greater than 2 hours.
      • Corrective Action(s): Spouts were placed into under counter cooler at time of inspection. Raw shell eggs were discarded by staff at time of inspection. Ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Potato peelers located in storage area were observed with dried food debris.
      • Corrective Action(s): Potato peelers placed into dishwashing area to be washed and sanitized. Ensure that all equipment, utensils, and food contact surfaces are properly washed and sanitized to limit potential contamination of food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The following was observed:
      • 1. Several dry storage scoops were stored with handles in contact with food. Many of these handles were heavily encrusted with food debris.
      • 2. Two mouldy whole squash were observed stored under back preparation table.
      • 3. Boxes of whole potatoes were stored on the same shelf next to cleaning chemicals, pesticide, and tools.
      • 4. Food inserts located in the upper portion of the preparation cooler were double stacked with no lid or other barrier in between.
      • 5. A metal strainer with damaged wire mesh was observed within a box of dried chilis.
      • 6. In the walk in cooler, raw shell eggs were stored above ready-to-eat foods (bags of sprouts).
      • Corrective Action(s): 1. Dry storage scoops placed into dishwashing area. Ensure that scoops are stored in a manner that protects the food from potential contamination (e.g. with handles stored outside of the food product)
      • 2. Mouldly squash discarded by staff.
      • 3. Ensure that food is stored separately from cleaning chemicals, pesticides, and any other items that may potentially contaminate food. Potatoes relocated away from cleaning chemicals.
      • 4. Ensure that food items are not double stacked to protect food from potential contamination. Lids or other barriers must be in place.
      • 5. Strainer removed. Ensure equipment/utensils are in good working order to protect food from potential physical contamination (e.g. broken wire).
      • 6. Aforementioned food items were relocated. Ensure that raw potentially hazardous foods (e.g. raw eggs and meats) are not stored above foods that may be consumed as ready-to-eat foods to protect from potential contamination.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser for back hand washing sink is not functional. Paper towel is being temporarily stored outside of dispenser.
      • Corrective Action(s): Ensure that a properly functioning paper towel dispenser is in place at the above-noted hand sink. Paper towel located outside of the dispenser may potentially become contaminated or may potentially be misplaced. Date to be corrected: December 11, 2018.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator FOODSAFE Level 1 is expired.
      • Corrective Action(s): Ensure that operator hold a valid FOODSAFE Level 1 certificate (or equivalent). Ensure that at all times in the operator's absense, at least one staff on site holds a valid certificate for FOODSAFE Level 1 or its equivalent. Date to be corrected by: Today.
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple infractions observed:
      • 1. Employee observed wiping and re-wiping cutting boards, knives on countertop with soiled cloth. The cloth was then placed aside to be used again. No sanitizing pail was observed in the kitchen.
      • 2. Deli slicer contains meat residues that have not been removed after usage.
      • 3. Blenders and mixers contain black bean / flour residue after usage.
      • Corrective Action(s): 1. Sanitizing pail containing 200 ppm chlorine residual was prepared at time of inspection. Employee was reminded on proper ratio (add 1 capful of bleach to a pail 3/4 full of water). Soiled rags were washed and placed inside the sanitizing pail. Please ensure that this is replaced every 4 hours in order to adequately sanitize food contact surfaces.
      • 2. Deli slicer was cleaned and sanitized at time of inspection. Ensure that this is done after each use to maintain it in sanitary condition.
      • 3. Blenders and mixers were placed inside the low-temperature dishwasher for cleaning and sanitizing.
      • Proper cleaning and sanitizing of equipment is vital for eliminating bacteria and viruses that could cause foodborne illness.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Vegetables placed underneath raw meat products in walk-in cooler.
      • 2. Multiple items uncovered, including pork blood and bamboo sprouts stoerd in both walk-in coolers and prep-coolers.
      • 3. Meat is cut and then thrown directly into a shallow container placed on the floor.
      • 4. Scoop for dry-storage good (sugar) had handle directly inside the sugar.
      • 5. Open bag of corn starch left out in dry-storage room.
      • Corrective Action(s): 1. Vegetables were placed on separate shelving for just produce.
      • 2. Aforementioned items were covered with a tight-fitting lid or food-grade seran wrap.
      • 3. Container was sanitized, removed from the floor and placed on the table top. Do not place containers with food directly on the floor as it is not a sanitary practice.
      • 4. Scoop was replaced with the handle pointing outwards. Please ensure handle stays outside of the dry storage good so that food handlers do not have to directly reach inside to grab the handle.
      • 5. Bag of corn starch was emptied into a designated dry-storage container with a tight-fitting lid. Do not leave open bags of corn starch out, as it may be an attractant for potential pests and exposes it to potential contamination.
      • Please ensure that raw meats are always placed underneath produce or ready-to-eat foods and that containers are covered to protect them from potential contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dry storage area contains spilled soy sauce residues, spilled spices, and spilled corn starch that has not been recently cleaned.
      • 2. Area behind cook line has an accumulation of oil and grease.
      • Corrective Action(s): 1. Clean / mop the flooring of the dry storage area to maintain it in sanitary condition. This is also important to safeguard your facility against pests.
      • 2. Clean area behind cook line tonight to remove the oily residues.
      • Date to be corrected by: 4.30.2018
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Barrier / guard between raw meat cutting board and storage rack for sanitized trays and cutting boards has fallen down.
      • Corrective Action(s): Replace the barrier / guard to ensure that meat does not splatter onto the storage rack area. In the meantime, store all cutting boards, utensils, trays on the upper shelving of the storage rack or in another secure area protected from contamination.
      • Date to be corrected by: 5.4.2018
      • Violation Score: 3
  22. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two vegetable peelers in clean storage were observed to have dried-on vegetable debris.
      • -Re-washed during inspection. Ensure tools & utensils are thoroughly cleaned during warewashing.
      • Corrected During Inspection
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were unavailable at the hand sink in the staff washroom.
      • Corrected during inspection. Ensure all hand sinks are supplied with warm water, liquid soap & paper towels.
      • Corrective Action(s):
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer again required dilution to bring into 200 ppm range.
      • Corrected during inspection. Mix sanitizer using on teaspoon bleach to each litre of water.
      • Corrective Action(s):
      • Violation Score:
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low - temperature dishwasher provided Zero sanitizer in final rinse.
      • -Bleach bath created during inspection; dishware run through bath. Note: there does not appear to be adequate sanitizing/warewashing capacity on site for continued use during rush periods. Verbal ORDER given to operator during inspection: ensure only disposable take out dishware is served to customers until washer has been fixed & reinspected.Good stock of disposables available.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink near dishwasher was obstructed by items in the sink itself, as well as garbage bins in front of the sink.
      • -Obstructions removed. Ensure all hand sinks are kept clear of obstructions,and are used for hand washing only. Ensure paper towel dispensers are kept in working order.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Seasonal sausage products (made by operator) were dried in a home garage. This is not an acceptable location for food processing.
      • -Sausages discarded. Ensure all food sold on site is either made on site, or purchased from an approved source. Do not process food at home.
      • Corrective Action(s):
      • Violation Score:
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No food safety plan was submitted or reciewed for the sausages listed above.
      • -Submit an updated plan for these (and any other new items) by date listed. Date to be corrected by: 7th March , 2018.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low - temperatue dishwasher was not able to dispense sanitizer into rinse water.
      • -Unit must be repaired , and providing 50-100 ppm chlorine in final rinse, by date indicated. Call area inspector fo reinspection once fixed.Continue to use only disposable dishware until reinspected.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitzer in spray bottle was much too strong-test strips bleached out.
      • -Diluted during inspection.Ensure staff mix sanitizer using one teaspoon of plain bleach per Litre of water.
      • Corrective Action(s):
      • Violation Score: