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Earl's Chilliwack

45543 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Earl's Chilliwack has been inspected 29 times by Fraser Health Authority since July 6, 2017. The most recent inspection, on October 14, 2026, recorded 2 infractions.

12 of 29 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 8 separate inspections, most recently on October 14, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on March 6, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 10, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 14, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 14, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

29 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple sanitizer bucket solution (Quats) were measured and was 100 ppm range. These are required to be at 200 ppm Quats. Improper sanitizing concentration can pose a biological hazard as the sanitizer strength is not enough to kill potential pathogens on surfaces. This can increase the risk of foodborne illness. NOTE: Chefs did state that they would be changed about every 2 hours. Note sanitizer spray bottles had all measured at 200 ppm. Facility use both spray and buckets (RED). These are also all labelled.
      • Corrective Action(s): Corrected During Inspection: Operator was instructed to and had immediately re-formulated the sanitizer solution. These were remeasured and were now 200ppm. All surfaces to be cleaned and sanitized using this new solution now.
      • Staff to now check the concentration during each re-formulation to ensure it is 200 ppm Quats. Operator instructed to place the sanitizer testing strips in more accessible area. Possible provide signage to help staff locate. Ensure the daily checks of all sanitizer solutions are completed, x2 a day.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed the vents and the lighting in the dishwashing area had build up of dust. This can pose a risk of contaminating the cleaned dishware and utensils.
      • Corrective Action(s): Corrected During Inspection (CDI): Operator and staff had immediately began cleaning this. At end of inspection it was reassess as now being clean.
      • Highly recommended that the ducts be cleaned regularly.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1) Multiple damaged plastic containers were found in the dishwashing area. These can pose a serious risk for physical contamination, this can lead to serious risk of injury.
      • 2) Lid/cover for one of the front area prep coolers was observed by the ice machine in the back area. This was placed on the ground. This poses a cross contamination risk to food items.
      • Corrective Action(s): 1) Corrected During inspection: Containers were immediately removed and placed in the back area by staff to discard.
      • 2) Corrected During inspection: The lid will be clean and sanitized before its placed back on the cooler, corrective action for permeant solution is place the lid/cover on the wall on a hanger/similar set up. Ensure it is placed away from any cross contamination risk. Chef had placed off ground for the time of the inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observed sink cleaning chemical stored above the prep sink area, this container could possibly fall into the sink when its used for preperation of food items or washing of produce. Improperly soring chemicals poses a serious risk of chemical hazard through cross contamination on food and surfaces. This can result in increased risk of illness and injury as a result for those that consume the food.
      • Corrective Action(s): Correct During Inspection (CDI): Operator was instructed and had immediately removed the cleaner and placed under the sink.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glass washer sanitizer not detected at the plate at the time of inspection. Glasses and utensils washed in this unit are contaminated and need to be washed and sanitized again.
      • Corrective Action(s): Ensure glasswasher has adequate sanitizer during final rinse cycle at the plate. 50 to 100 ppm Chlorine is required at the plate for this unit.
      • 1. For all glassware and utensil used at this station, rewash and sanitize at working main dishwasher with adequate sanitizer.
      • 2. Monitor unit for adequate sanitizer levels before every shift. Do not use unit if it is not working. Keep log of sanitizer levels.
      • Unit was repaired at the time of inspection and 100 ppm Chlorine was detected.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Glass washer not sanitizing at 50 ppm Chlorine at the plate or above at the time of inspection. 3 attempts to test for sanitizer showed zero Chlorine residue. Repair required.
      • Corrective Action(s): Ensure bar glass washer can adequately sanitize before using. 50 to 100 ppm Chlorine at the plate is required. Operator repaired unit at the time of inspection. If this unit is prone to failing, a working glass washer is required.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food not protected from contamination:
      • Observations:
      • 1. Observed dust accumulated on the ceiling above food prep area. This can result in physical contamination.
      • 2. QUATS measured at more than 400ppm. QUATs sanitizer used for food contact surfaces.
      • Corrective Action(s): 1. Ensure ceiling is free of dust and temporarily use different area for food prel.
      • 2. QUATS sanitizer solution diluted during inspeciton and measured between 200 - 400 ppm. Operator to call EcoLab for maintenance for the QUATs dispenser.
      • To be corrected within 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food Premises not maintained in a sanitary condition.
      • Floor underneath the tables/racks/behind oven and abare are observed to have debris.
      • Observed oil and greas accumulated near oven, inside the kitchen.
      • Corrective Action(s): Deep cleaning is required to maintain sanitary conditions.
      • To be corrected within 1 month.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration units and hot holding equipment lack accurate thermometers.
      • Coolers and freezers inside the kitchen missing a thermometer.
      • Corrective Action(s): Ensure a thermometer is placed inside all the coolers and freezers.
      • To be corrected within 2 weeks.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed grey, black debris of dust on the walk-in cooler fans. Trays of cooked, ready-to-eat foods (ie. shrimp) in the cooler without covers.
      • Corrective Action(s): Clean the fans. Ensure all foods are covered. To be corrected within 3 days.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation of bar area has been improved, however deep clean is still reuqired
      • Corrective Action(s): Please pull out all the equipment and shelving and scrap out the accumulated grime (Date to be corrected by: October 23, 2024)
      • Violation Score: 3
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher measures 0ppm chlorine.
      • Observed container of sanitizer was very low. Manager swapped to a new container. Still no sanitizer after a few runs.
      • Corrective Action(s): Please have a techincian service the glasswasher.
      • Staff needs to be testing both dishwasher and glasswasher every morning before facility is open to public.
      • Please wash and sanitize glasses in the kitchen dishwasher at time being, until techincian services the glasswasher and can sanitize at 50ppm chlorine.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine still observed to have mildew growth on the flap inside of the machine.
      • Corrective Action(s): Please empty, clean, and sanitize the machine. Please do not forget the inside of the door and the seam area.
      • Please deep clean immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Syrup and grime build up observed in the bar floor area. Flies have been noticed in the bar area.
      • Corrective Action(s): Please deep clean and sanitize the bar area before it becomes a fly infestation.
      • To be completed by: Tomorrow.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive grime and syrup build up in the bar area on the floor/corner areas.
      • Corrective Action(s): Please pull out all the equipment and shelving and scrap out the accumulated grime. Please deep clean the bar.
      • To be completed by: Tomorrow.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher not sanitizing.
      • Corrective Action(s): Please have technician service the glasswasher to sanitize at 50ppm.
      • To be corrected by: Sept 28, 2024
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Glasswasher at bar area sanitizing at 0ppm.
      • 2. Sanitizer in red buckets measure 0ppm, refreshed and at 50ppm. Container of sanitizer by dispenser was empty.
      • Once container is replaced, dispenser measure 200ppm QUAT. Buckets all replaced.
      • Corrective Action(s): Please routinely test sanitizer for both the dishwasher and the QUAT dispensers.
      • They should be checked and logged DAILY.
      • Please acquire test strips from supplier if test strips are needed.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Double stacking of containers observed at the insert level of the prep cooler. Metal containers on top of other inserts when prep cooler does not have enough space for another insert.
      • 2. Ice machine observed to have mold growth on the lip of the inner compartment.
      • 3. Pipes observed in the ice bins in the bar area appear to have mold and grime on it.
      • 4. Knife rack box attached to the two ends of the prep table observed to have some minor grease accumulation.
      • Corrective Action(s): 1.Do not double stack containers of another at insert level of prep cooler as it can leads to improper cold holding.
      • To be completed by: Today.
      • 2. Please empty, clean, and sanitize the ice machine thoroughly.
      • To be completed by: Sept 14, 2024
      • 3. Please deep clean the pipes in and around the ice bins in the bar area. Please ensure these pipes are kept clean since they are around ice that is meant for consumption.
      • To be completed by: Sept 14, 2024
      • 4. Please ensure knife rack box are kept in a sanitary manner as clean knifes are being stored here. Please routinely take it apart, clean, and sanitize.
      • To be completed by: Today.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Floor underneath the tables/sinks/shelving at the bar area observed to be sticky and covered in dry syrups/debris.
      • 2. Floor underneath shelving in the main kitchen also observe to have debris.
      • 3. Grease and grime accumulation observed along the cookline. The underside of the shelving units hanging over the grills/stoves. Drip marks can be observed by the ventilation hood.
      • 4. Dried splatters observed on the surfaces by the mixer.
      • 5. High touch surfaces (cooler/freezer handles, dishwasher handles, trolly handles) etc, observed to be sticky.
      • Corrective Action(s): Please deep clean the kitchen and ensure grease and grime accumulation are removed.
      • Please ensure kitchen is maintained at a level of sanitation. Daily splatters and grime is understandable, but DO NOT let it accumulate.
      • To be completed by: Sept 17, 2024
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher in the bar measure 0ppm chlorine.
      • Corrective Action(s): Please have techician service the glasswasher to sanitize at 50-100ppm chlorine.
      • To be completed by: Sept 17, 2024
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed under counter, shelves, bar area within some drawers, in the walk-in cooler.
      • Corrective Action(s): Clean the area. To be corrected by 12-Feb-2024.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Soup observed to be 45C in the hot holding unit.
      • Corrective Action(s): Please remember to reheat soup to 74C then place in hot hold unit. Staff reheated soup pass 74C and then place in hot holding.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup observed hot held at 45C.
      • Soup must be hot held at 60C and above.
      • Corrective Action(s): Staff reheated the soup and now hot holding at 60C and above.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumlation of food debris observed underneath shelving/equipment and along floor/wall joints and corners.
      • Floor along the kitchen also observed to be very wet with pooling water by the ice machine and dishpit area.
      • Corrective Action(s): Please deep clean the kitchen and have staff mop up excess water. To be corrected by: May 12, 2023
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Plastic containers used as dry food scoops.
      • Corrective Action(s): Use durable scoops with handles for this purpose to avoid potential contamination of food.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some perishable food items (cheese, bacon) were stored at approximately 8.4°C at the right-most line cooler (top section only)
      • Corrective Action(s): Operator moved the perishable food items to another cooler capable of maintaining 4°C. A technician was called during the inspection to service the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several buckets and spray bottles of Quat sanitizer measured less than 50 ppm.
      • Corrective Action(s): Ensure sanitizer is refreshed regularly to maintain the concentration at 200 ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Clear plastic containers were being used as bulk food scoops.
      • Corrective Action(s): Use purpose-built scoops for bulk food.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles labelled "Sink and Surface Cleaner Sanitizer" were used for Quat sanitizer.
      • Corrective Action(s): Replace labels so they accurately reflect the contents inside the spray bottle.
      • Violation Score: 3
  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): Walk-in cooler ambient temperature at 6 - 7°C
      • -Food probed. Raw meat 7°C, milk/cream 8°C. Tub of garlic past 7.5°C, jug of brine 8.5°C.
      • Corrective Action(s): All perishable foods (meats, milk, seafood) have either been moved to other working coolers or put on ice.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Buckets of Quat sanitizer measured less than 50ppm.
      • 2. Spray bottle of Ecolab Sink & Surface cleaner sanitizer observed to be too high in concentration.
      • Corrective Action(s): 1. All buckets are changed and sanitizer measured at 200ppm.
      • 2. Spray bottle switched to Quat sanitizer until dispenser is adjusted.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have mold growth.
      • Corrective Action(s): Please clean and sanitize ice machine. To be corrected by 24-Sept-2021.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen shrimp observed to be defrosting at room temperature.
      • Corrective Action(s): Frozen shrimp moved back into cooler to defrost.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ambient temperature at 6 - 7°C.
      • Corrective Action(s): Please service walk-in cooler to maintain 4°C or below. To be corrected by 24-Sept-2021.
      • Violation Score: 9
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several Quat sanitizer buckets measured 50 ppm.
      • Corrective Action(s): Replace buckets with fresh Quat sanitizer. Ensure wiping cloths are wrung dry to avoid diluting the new sanitizer.
      • Violation Score: 5
  22. Routine Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink at the end of prep line by cooking equipment does not have hot water
      • Corrective Action(s): Restore hot water at hand sink by follow up inspection
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed mice droppings at corner prep area in front of walk-in cooler and the bar
      • Corrective Action(s): Discussed pest control program with staff. Pest control contract is in place
      • - Provide past reports to inspector
      • Discussed sanitation procedures for closing and opening. It is critical to wash and sanitize all prep surfaces prior to operating each day.
      • Staff stated they believe the pest issue has been addressed. However, due to remaining droppings:
      • 1. A thorough cleaning is to be completed of the kitchen and bar - pay attention to storage areas, shelves, between wheels of racks, hard to reach areas, etc.
      • 2. Have pest control operator complete a follow up visit prior to Health Inspection on August 19, 2019
      • 3. Be vigiliant in montoring for signs of pest activity - take note in a log of any new activity
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed general food debris build-up under, inbetween and behind equipment, shelves coolers and at hard to reach areas
      • Corrective Action(s): Ensure a thorough cleaning and sanitizing is completed of the entire kitchen. Recommend calling in additional staff in for the next few days to assist with cleaning.
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glasswasher tested at 0ppm Cl
      • Corrective Action(s): 1. After priming, glasswasher reached 10-25ppm Cl. Do not use glasswasher until it can maintain a 50ppm Cl residual.
      • 2. All glasses washed in glasswasher are to be taken back to dishwasher to be re-washed and sanitized.
      • 3. In the interim, glasses from bar are to be taken back to dishwasher for washing & sanitizing.
      • 4. Ensure a glasswasher log is maintained at the bar - test unit daily using chlorine test strips to verify a minimum 50 ppm Cl residual
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required at the following:
      • Corrective Action(s): 1. Exterior of dishwasher and dishpit
      • 2. Exterior of glasswasher
      • 3. Cooler housing glassware at bar
      • 4. Cooler fan housing at prep cooler to remove food debris
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiles broken under pasta boiler
      • Corrective Action(s): Replace broken tiles or use another material that provides a smooth, easily cleanable and impermeable surface.
      • This is to be completed by the next routine inspection
      • Violation Score: 1
  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher chlorine concentration was measured to be 10 ppm. After the sanitizer was primed, the chlorine concentration was measured to be 50 ppm.
      • Corrective Action(s): Ensure testing of the glasswasher is done regularly to ensure that chlorine concentration is adequate (50 ppm).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of chopped vegetables were stacked on top of each other without covers or lids.
      • Corrective Action(s): Do not stack containers of food without using covers or lids. Date to be completed by: Immediately
      • Violation Score: 3
  28. Routine Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats dispenser at 0ppm in dishpit. Observed several air gaps and bottle was quite low
      • Several sani-buckets tested at 50-0ppm Quats due to dispenser being low.
      • Corrective Action(s): Bottle changed at time of inspection and now the line is fully saturated. At 200ppm at time of inspection.
      • Sani buckets throughout changed at time of inspection
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning to be improved in the following areas:
      • Corrective Action(s): 1. Knife racks - including single paring knife storage on walls
      • 2. Inside cooler as indicated - observed food debris collecting ontop of cooler fan
      • 3. Around casters/wheels of equipment and racks
      • 4. Dishwasher's exterior - especially on top
      • 5. Underneath, inbetween and behind all equipment and counters - especially at cook line.
      • 6. At ice machine - ensure extra equipment are stored elsewhere, not on ice machine
      • Violation Score: 3

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