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Duo Duo Fruit Shop

5318 Grimmer St, Burnaby · Restaurant

5 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: AGAIN observed the ice scooper in the ice machine
      • Continued infractions will require increased enforcement -i.e. tickets
      • Corrective Action(s): Store the scooper in the external clean tray to avoid touching the ice
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: STILL saw one of the thermometers at food level broken -readings were completely off
      • Corrective Action(s): Have accurate thermometers at food level for EVERY fridge
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two fridges too warm and the 2-door display fridge in the bar area the doors were intentially left open??
      • -1-door undercounter fridge in hallway 9 deg C (unit empty at time of inspection)
      • -1-door upright display in the back area at 9 deg C for the yogurt
      • No daily temperature logs are being maintained
      • Corrective Action(s): Remove the yogurt to one of your other fridges immediately
      • Adjust/repair the fridges to maintain foods at or below 4 deg C
      • KEEP THE FRIDGE DOORS CLOSED when not transferring foods
      • Maintain Daily Temperature Logs for all seven of your fridges
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scooper stored in the ice machine
      • two open food cans and stored in the fridge
      • Corrective Action(s): Keep your scooper outside in a washable container so it does not get buried in ice
      • Once food cans are open -empty out any leftovers into a washable container and discard can
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two fridges too warm
      • Corrective Action(s): Maintain foods at or below 4 deg C
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A few fridges do not have thermometers at food level and one bar thermometer was broken (unreadable)
      • Corrective Action(s): Every fridge must have an accurate thermometer at food level to assess temperatures daily -do not use follow the digital readout on the unit, it may not be reflective of actual food temperatures
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Reviewed Manual Washing method with worker and she is only rinsing the dishware with water -no other steps in the Manual Wash method was mentioned. When reviewing the other steps as per the Manual Washing signage posted it was obvious she was not properly trained.
      • NOTE: this critical infraction was also reported in the last routine inspection back in July
      • As well no sanitizer was being used to clean food contact surfaces such as the counters or dining tables -worker only showed a rinsed rag for this use
      • Corrective Action(s): Workers MUST be properly trained how to dishwash manually as per the signs posted especially if they are left alone
      • ALL food contact surfaces must be properly cleaned and sanitized with your bleach sanitizer as per the sanitation plan
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Operator does not have a dish cleaning sponge/brush available for Manual Washing
      • Operator does not have Chlorine Test Strips to monitor sanitizer solutions for Manual Washing and food contact surface cleaning
      • Corrective Action(s): Obtain these equipments to adequately clean and sanitize ware/food contact surfaces
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handsink blocked off with equipment
      • Corrective Action(s): Do not block off the handsink it must be clear for handwashing ONLY
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Operator was food preparing at the POS desk where customers pickup and order
      • Corrective Action(s): Do not prepare foods in this area
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: bar counters fridge doors/handles and tables have food debris/sticky surfaces
      • Corrective Action(s): Premise needs a thorough cleaning AND SANITIZING of surfaces
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lone worker does not have this certification or equivalent
      • Corrective Action(s): At least one worker on duty must have this certification
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed Manual Wash method with worker and no sanitize step is being done only wash and dry.
      • No test strips available either -operator indicates the shipment never arrived
      • Corrective Action(s): You must be sanitizing your ware as directed with the signs posted:
      • Wash-->Rinse--> SANITIZE with bleach at >100ppm chlorine residual -->Air dry
      • Operator to confirm test strips actually arrived
      • Violation Score: 15