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Earl's Guildford

10160 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Earl's Guildford has been inspected 32 times by Fraser Health Authority since September 10, 2012. The most recent inspection, on September 4, 2026, recorded 1 infraction.

13 of 32 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 9 times across 9 separate inspections, most recently on September 4, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(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 April 10, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 7 times across 6 separate inspections, most recently on March 9, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 3 times across 3 separate inspections, most recently on October 7, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 December 12, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

32 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: A package of frozen food was thawing at room temperature (product was still frozen).
      • Corrective Action(s): Ensure frozen potentially hazardous foods are thawed under cold running water or in a cooler at 4C or less to limit the growth of pathogens and/or the formation of toxins.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up was observed under the spray area in the dishwashing area.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential attraction or pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash station in the sushi bar area was leaking - gasket was observed to be rusty.
      • Corrective Action(s): Service handwash station to prevent leak. Pooling water may attract pests.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. 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): Mashed potatoes in the hot holding unit ranged from 35C to greater than 60C. Potatoes were cooked in the combioven. Operator reheated the mashed potatoes multiple times, but heating was uneven throughout the mashed potatoes.
      • Corrective Action(s): Ensure mashed potatoes are heated to greater than 74C. While cooking/reheating in the combioven, ensure potatoes are stirred throughout the cooking/reheating process. Mashed potatoes were heated to greater than 74C at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No food grade sanitizer available throughout the facility. Quats sanitizer spray bottles had undetectable sanitizer concentrations. Facility had no solution concentrate.
      • Corrective Action(s): Food grade sanitizer such as Quats at 200ppm or bleach at 100ppm to 200ppm must be available during food preparation to properly sanitize food contact surfaces throughout the day. Quats sanitizer was brought in from another restaurant and was tested at 200ppm.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface. Did not detect any bleach at the feed nozzle.
      • 2) Mandolin slicer was found to have food debris on the exterior of the slicer after washing.
      • 3) Deli slicer was found to have grease build up on the blade.
      • 4) Ladles with food stains were hung with new ladles.
      • Corrective Action(s): 1) Chemical dishwasher must be able to dispense at least 50ppm chlorine on the dish surface to properly sanitizer equipment, dishwasher, and utensils. Technician was contacted and will be on-site today. Facility currently has manual warewashing setup as a temporary measure (200ppm Quats). Ensure staff test the chemical sanitizer concentration daily to verify the dishwasher is in good working order.
      • 2) Ensure mandolin slicer is properly washed and sanitized after each use. Slicer was washed and sanitized at the time of inspection.
      • 3) Ensure deli slicer is properly disassembled and cleaned and sanitized after each use to prevent potential cross contamination.
      • 4) Ensure utensils are washed and sanitized after each use and stored in a sanitary manner to prevent potential cross contamination. Dirty ladles were washed and sanitized at the time of inspection.
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Carpet was observed in the kitchen, in front of the ice machine.
      • 2) Sushi prep area cutting board was burned/stained.
      • Corrective Action(s): 1) Remove carpet from the kitchen. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • 2) Replace cutting board - all surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher had no bleach concentration at the time of inspection. Attempted to prime the sanitizer, but no solution was detected at the feed tube.
      • Corrective Action(s): Service chemical dishwasher and ensure it is capable of delivering 50ppm to 100ppm bleach on the dish surface on a consistent basis.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of pink solution was labelled windex
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. 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 was at 36C in the hot holding unit.
      • Corrective Action(s): Hot potentially hazardous foods must be rapidly reheated to 74C prior to hot holding. Soup was heated to greater than 74C at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have food debris on the blade cover. Manual slicer was found to have food debris and produce labels on the blade and hand piece.
      • Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Walk-in cooler shelving units were found to have mould growth.
      • 2) Sushi area handwash station faucet was found to have biofilm growth.
      • Corrective Action(s): 1) Ensure walk-in cooler shelving units are sanitized on a regular basis to prevent mould growth.
      • 2) Ensure handwash station is kept dry and is washed and sanitized nightly to prevent biofilm growth.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi under counter cooler door seal was torn and requires replacement.
      • Corrective Action(s): Replace door seal and ensure all equipment is in good working order. Torn door seals are difficult to maintain in a clean and sanitary condition.
      • Correction date: 1 month
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Slicer, manual slicer and other equipment was found to have food debris on the blades/hand pieces after washing.
      • Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside food containers with the handles in contact with the ingredients.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Monitoring stations were found to have cockroaches with various life stages and adults in the monitoring stations were found to be live. Facility is currently serviced for cockroaches by professional pest control services.
      • Corrective Action(s): Contact pest control operator to implement control measures to prevent further infestation. Prior to the start of each work day, ensure all food contact surfaces are washed and sanitized.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving units in the walk-in cooler were found to have some mould growth.
      • Corrective Action(s): Ensure facility is cleaned on a regular basis and maintained in a sanitary condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Drain by the handwash station the front service area and dishwasher were leaking water.
      • Corrective Action(s): Service drains and ensure they are in good working order. Standing water may allow for the attraction of pests.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles were unlabelled.
      • Corrective Action(s): Ensure all spray bottles/chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Relabel bottles as needed.
      • Violation Score: 3
  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): Prep cooler (left side) was at 11C on the left side and 4C on the right side.
      • Corrective Action(s): Potentially hazardous foods must be maintained at/or below 4C to prevent the growth or pathogens and/or the formation of toxins. Food items were transferred to cooler units at 4C at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were observed in the bar and mop sink room. Some rodent droppings were observed behind food storage containers in the kitchen prep area.
      • Corrective Action(s): Contact your pest control operator to mitigate the fly issues. Clean and sanitize areas affected with rodent droppings and monitor for continued activity.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving units in the walk-in cooler were found to have mould growth.
      • Corrective Action(s): Ensure facility is cleaned on a regular basis and is maintained in a clean and sanitary condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (left side) was at 11C on the left side and 4C on the right side.
      • Corrective Action(s): Service cooler unit and ensure it can maintain 4C throughout the cooler unit on a consistent basis.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches (adults) were observed inside tin cat monitoring stations. Chef stated a nest was discovered in the walls and pest control has been on-site in the meantime.
      • Corrective Action(s): Ensure facility is maintained in a condition free of pests. Continue to use professional pest control services and follow all recommendations of the pest control operator.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse. Staff was changing chlorine sanitizer pail at the time of inspection.
      • 2) Deli slicer was found to have dried food debris on the blade.
      • Corrective Action(s): 1) Chemical dishwasher must be able to provide 50ppm chlorine to the dish surface during the final rinse to properly sanitize equipment and dishware. Dishwasher was primed and tested at 50ppm. Ensure dishwasher is tested daily to verify the chlorine concentration and sanitizer is primed after changing the sanitizer pail.
      • 2) Ensure staff are instructed on proper cleaning and sanitizing of equipment after each use to prevent potential cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside food containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent was found in tin cat by the back door. No other evidence of pest infestation observed in the facility at the time of inspection. Facility is serviced by professional pest control operator on a weekly basis.
      • Corrective Action(s): Continue to use and follow the recommendations of professional pest control services. Continue to monitor and contact pest control services if increased activity is observed.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bar area wine bottle was stored in the ice used to make beverages.
      • 2) Plastic container used to scoop ice was stored inside the ice machine.
      • Corrective Action(s): 1) Discontinue the practice of storing beverages in ice used to make beverages to prevent potential contamination of beverages.
      • 2) Ensure ice scoops are stored in a sanitary manner to prevent potential contamination of ice.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife was stored between two prep coolers.
      • Corrective Action(s): Discontinue the practice of storing knives between prep coolers - these areas cannot be cleaned and sanitized on a regular basis.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer and juice machine were found to have dried food debris.
      • Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Review with staff proper cleaning and sanitizing procedures.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Prep cooler cutting board needs to be replaced or planed
      • Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
  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): Tuna was at 8C on an ice bath and milk/cream was at 10C in the counter top cooler. Ice/water mixture was not sufficient to contact the inserts and significant amount of ice was building up in the cooler
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Tuna was transferred into a cooler at 4C and milk/cream was discarded. If an ice/water mixture is used to store foods at 4C or less, the level of ice/water must be sufficient to contact the bottom of the insert.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration on the dish surface during the final rinse. Attempted to prime chlorine - chemicals were not feeding.
      • 2) Manual slicer was found to have food debris behind the blade.
      • Corrective Action(s): 1) Dishwasher must be serviced to provide 50ppm chlorine on the dish surface during the final rinse. While chemical dishwasher is being serviced, used the dishwasher to wash and rinse dishware and utensils, followed by sanitizing in the 200ppm Quats sanitizer for 2 minutes.
      • 2) Ensure equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Comet cleaner was stored above wooden taco holders.
      • 2) Scoop was stored with handle directly in contact with ice along the serving area.
      • Corrective Action(s): 1) Comet is not a food grade chemical. Ensure chemicals are stored below and separately from food equipment. Comet was moved to the dishwasher area and taco holders were washed and sanitized at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed from the ice and stored in an insert at the time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Light shield was missing in the kitchen.
      • Corrective Action(s): Ensure light fixtures are covered with shatter resistant shields or light sleeves to prevent potential broken glass contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse.
      • 2) Counter top cooler was at 11C. Cooler was found to have significant ice build up.
      • Corrective Action(s): 1) Service the dishwasher to ensure it can supply a final rinse of 50ppm chlorine on the dish surface during the final rinse cycle. Obtain chlorine test strips to verify proper chemical concentrations.
      • 2) Defrost the ice in the cooler and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration.
      • 2) Quats sanitizer spray bottles in the service area had not detectable Quats concentration.
      • 3) Manual slicer was found to have food residue on the blade and plunger.
      • Corrective Action(s): 1) Chemical dishwasher must be able to supply 50ppm chlorine during the final rinse on the dish surface to properly sanitize equipment and utensils. Dishwasher was primed and tested at 50ppm to 100ppm. Facility was in the process of washing and sanitizing all equipment and utensils. Operator to obtain chlorine test strips to verify the chemical concentration daily.
      • 2) Ensure the Quats dispenser is properly dispensing sanitize at 200ppm prior to filling the bottles. Sanitizer spray bottles were refilled and tested at 200ppm at the time of inspection.
      • 3) Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Scoops were stored inside food containers.
      • 2) Severely dented can was found in the dry storage area.
      • Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • 2) Ensure foods are checked upon receipt and severely dented food items are rejected.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Cutting boards were mouldy.
      • 2) Light fixtures require shatter shield.
      • Corrective Action(s): 1) Cutting boards will either need to be replaced or resurfaced. All surfaces must be smooth, non-absobent, easily cleanable and in good condition.
      • 2) Ensure light fixtures are equipped with shatter shields to protect light fixtures from damage.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi area handwash station is leaking water.
      • Corrective Action(s): Service handwash station and ensure all equipment is maintained in good working order.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Blue solution was stored in the Quats sanitizer spray bottle.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Blue chemical was discarded at the time of inspection.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Sliced cucumbers and mangos in ice bath inserts measured at 14C. Operator voluntuarily discarded the cucumbers and mangos during time of inspection. Ice bath was refilled.
      • Corrective Action(s): All potentially hazardous foods such as sliced vegetables and fruits must be maintained at 4C or lower to prevent microbial growht and/or toxin production. Ensure all potentially hazardous foods are stored at 4C or lower. Fill ice baths more frequently to prevent temperatures from dropping.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chowder in hot-holding unit probed at 45C during time of inspection. The hot-holding unit was turned off. Operator mentioned that chowder was made 1/2 hour ago. Staff reheated the chowder to >74C during time of inspection and hot-holding unit was turned on. The chowder was measured later at 60C.
      • Corrective Action(s): Ensure all hot-held potentially hazardous foods are stored at or above 60C to prevent microbial growth and/or toxin formation. Ensure temperatures are checked frequently throughout the day for all hot and cold holding units.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives and rice scoops in the cookline observed in still water without ice. Ice was replaced by staff during time of inspection.
      • Corrective Action(s): Ensure all re-used utensils are stored in an ice bath as per food safety plan to prevent microbial growth and/or toxin formation and to prevent contamination to foods (as per food safety plan).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottles (x2) in bar area and at sushi prep station measured at <100ppm QUATS concentration. Staff refilled the spray bottles with new solution during the time of inspection and it was measured at 200ppm QUATS concentration.
      • Corrective Action(s): Ensure sanitizer spray bottles are changed more frequently (as per sanitation plan) to adequately clean and sanitize food contact equipment and to prevent contamination to food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in staff washroom not supplied with liquid soap. Operator replaced soap during time of inspection.
      • Corrective Action(s): Ensure all handsinks are equipped with liquid soap, paper towel, hot and cold running water at all times to promote fodhandlers to practice proper handwashing techniques.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Multiple fruit flies observed in kitchen (dishwashing area and prep area). Operator mentioned that pest control company is contracted and completed an inspection and treatment 2 days ago. Pest managament company scheduled for another inspection/treatment in 3 days.
      • Corrective Action(s): Flies can carry potential pathogens which can be transferred to foods. Ensure traps are placed around the kitchen to prevent flies from potentially contaminating foods. To prevent flies from harbouring/breeding, ensure all foods are stored covered and all hard to reach areas are frequently cleaned.
      • To be corrected by: August 27, 2021
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler inserts were at 12C.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C or less to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods were moved at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food processor and manual slicers were found to have old food debris.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential contamination of foods. Equipment was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A dented can of food was found in the dry storage area.
      • Corrective Action(s): Ensure all canned items are inspected upon arrival. The safety of canned items which have dents cannot be assured. Canned item was removed at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Line cooler inserts closest to the sushi area was at 12C.
      • 2) Dishwasher pipe was leaking water and prep sink was leaking water.
      • Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis.
      • 2) Service sinks and ensure all equipment is in good working order.
      • Violation Score: 9
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer observed to have dry, crusted bits of meat behind blade.
      • Ensure that meat slicer is thoroughly cleaned and sanitized after every use.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dishwasher (low temp) has no detectable chlorine in rinse cycle. Dishwasher was repaired before end of inspection.
      • 2)Bar glasswasher had no iodine in final rinse when tested. Bottle replaced and iodine measured 12.5 ppm.
      • 3) Cleaning cloths were kept on counter on cooking line, no detectable sanitizer on cloths. Two sanitizer containers on the line had no detectable sanitizer. Keep cleaning cloths saturated with sanitizer at all times.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cooking line handwashing sink had no soap at time of inspection. Keep handwashing stations fully stocked.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): There was a large bucket of sanitizer on the cooking line; workers report that staff were dipping their hands in quats sanitizer instead of handwashing. No sanitizer is an acceptable substitute for handwashing, and sanitizer was heavily contaminated with grease and food debris which could lead to further contamination. Remove sanitizer bucket and do not dip hands in sanitizer. Use your designated handwashing sink.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Walk in fridge handle and door is heavily crusted with grime/food debris. Clean.
      • 2) Ice machine has traces of mold on the plastic interior. Empty, clean and sanitize.
      • 3) Floors and grout lines throughout kitchen require a thorough scrubbing. Grout lines are black with debris and tiles have black grease on them in some areas of the kitchen.
      • 4) Pass-through servery area floor is in extremely poor repair and as such has an accumulation of grime that can't be cleaned. Scrub and also see #311 as this floor requires refinishing.
      • 5) Small under counter ice cream freezer is very dirty and requires cleaning.
      • 6) Bar area has a strong smell of fermenting spilled drinks. Area under bar requires a very thorough cleaning.
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many of the dishwasher racks are very worn. the plastic is starting to break down and is no longer cleanable. Racks are badly stained with dark grey substance that can be scraped off with a fingernail.
      • Discard all worn dishwashing racks and replace.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Floor in servery/pass-through area is very rough concrete and requires refinishing. At the moment it is covered in carpets/mats which are not an acceptable flooring for this area. Remove carpets and refinsh floor to a durable, smooth, non-slip, non-porous and easily cleanable finish. Feel free to contact me for consultation if there is any question on flooring finishes.
      • 2) FRP wall finishes in dishwashing area are very moldy (both black and pink mold observed) and may require refinishing. Scrub clean and refinish if needed.
      • Corrective Action(s):
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice was cooling at room temp. No time tracking. Internal temp 23*C. Discarded.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher had no detectable iodine in rinse cycle. Sanitizer bottle empty. changed during inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tongs are dipped in sanitizer between handling raw and cooked items on grill. This is not effective - tongs must be washed for sanitizer to work properly. Use separate tongs for raw and cooked.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas require more cleaning - especially under grill and under bar.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen floor tiles are missing and broken in several areas. Staff indicate that all floor tiles to be replaced i 1 month.
      • Corrective Action(s):
      • Violation Score: 1
  26. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was measured inside two containers and one spray bottle in the prep. line area.
      • Corrective Action(s): Staff member refilled the sanitizer to 200 ppm inside the spray bottle and two containers. Make sure the sanitizer is changed frequently (e.g. every 2-3 hours) to maintain 200 ppm QUATS sanitizer.
      • Violation Score: 5
  27. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover on ceiling above dishpit is missing.
      • Corrective Action(s): Please replace the light cover. The cover prevents physical injury or contamination in the event of bulb breakage.
      • Date to be corrected by: 1 Month
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Manager was on-site today, he did not have FoodSafe 1 at time of follow-up inspection.
      • Corrective Action(s): Take FoodSafe 1 and email copy of certification to public health inspector.
      • Date to be corrected by: 3.30.2018
      • Violation Score: 1
  28. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Clam chowder soup was hot-held at 54.1C. It was cooked two hours ago.
      • Corrective Action(s): Heat up the clam chowder back to 74C for 15 seconds, then hot-hold it at 60C or greater. Please maintain temperature logs for hot-holder to monitor temperatures - hot-held food must be kept at 60C or above to prevent the growth of foodborne pathogens.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Multiple infractions were noted:
      • 1. Ventilation canopy is saturated with grease.
      • 2. Wire shelving in walk-in cooler and bar cooler contains a large amount of grime and mould along every shelf.
      • Corrective Action(s): 1. Remove the slats and clean/sanitize according to manufacturer's directions (e.g. run slats through the dishwasher after cleaning). Ventilation canopy is to be cleaned on a weekly basis or as needed to prevent the buildup of oil.
      • 2. Clean the wire shelving, remove the grime, and wipe with a sanitized cloth.
      • Food contact surfaces and equipment need to be routinely upkept to prevent accumulation of grease and mould.
      • Date to be corrected by: March 15, 2018
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple infractions were noted:
      • 1. Designated sanitizing pail in main cook line contained liquid soap mixed with sanitizer.
      • 2. Deli slicer contained food debris along the back end of the sliding component (teeth area). SAFETY WARNING: The deli slicer was not unplugged at time of inspection. The deli slicer should be unplugged after each use.
      • 3. Can opener was not in sanitary condition and contained grime at the back end.
      • Corrective Action(s): 1. Do not mix soap with sanitizer. The soap reduces the sanitizing efficacy of the quaternary ammonium compound (quats) sanitizer.
      • 2. Deli slicer was unplugged at time of inspection. Disassemble and clean the deli slicer according to manufacturer's directions.
      • 3. Clean and sanitize the can opener before re-use.
      • Date to be corrected by: Today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station up front by the hot-holder is obstructed by a large chef's knife. This is a repeat violation.
      • Corrective Action(s): Knife was removed from the sink and was moved to the warewashing sink to be cleaned and sanitized. Ensure that the handwash sink is free of clutter (e.g. utensils and knives) at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw salmon placed on top of cooked ribs on cooling rack in walk-in cooler.
      • Corrective Action(s): Raw salmon was relocated to the bottom. Ensure that raw items are kept underneath cooked items at all times to prevent potential contamination of cooked / ready-to-eat items with raw juices.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): House flies were observed hovering over sink area close to the back door, next to the fly trap. The back door was slightly open at time of inspection.
      • Corrective Action(s): The back door was closed. Ensure that the door is kept closed at all times to prevent pest entry into the facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Corners of walk-in cooler and area under deep frying area have accumulated food debris and significant amounts of grease, respectively.
      • Corrective Action(s): Thoroughly clean the aforementioned areas and ensure that they are regularly maintained in a sanitary condition. Food grime and grease may be a pest attractant.
      • Date to be corrected by: March 15, 2018
      • Violation Score: 3
  29. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two knives were observed inside a handsink near the front line area.
      • Corrective Action(s): Remind staff not to obstruct the handsinks. Food contact surfaces must not be placed inside the handsink to protect them from contamination as well. Staff member removed the knives and placed them into the dishwashing area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of debris was observed on the floor around the back area and next to the upright freezer.
      • Corrective Action(s): Please perform a detailed cleaning to remove the buildup of debris; Correct within 1 month.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Broken floor tiles were observed in the dishwashing area.
      • 2. Missing ceiling tile is above bar walk-in-cooler.
      • Corrective Action(s): 1. Replace the broken floor tiles with durable, washable, easy to clean, and impermeable materials. Correct by March 1, 2018.
      • 2. Replace the missing ceiling tile; Correct within 6 months.
      • Violation Score: 1
  30. Routine Inspection

    0 infractions

  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    0 infractions

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