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Easy Lunch

3831 Sunset St, Burnaby · Restaurant

20 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires some cleaning in the following areas:
      • - Coolers and freezers have build up of food debris inside unit and cooler seals
      • - Stand up freezer unit in back has missing bottom facing and insulation is exposed
      • - Inside of microwave has food splatter and debris accumulated.
      • - Some spills observed inside drawers of grain drawers
      • .
      • Corrective Action(s): Clean above areas
      • .
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  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: Upon arrival of EHO facility lacked sanitizer solution.
      • CORRECTED DURING INSPECTION - ensure sanitizer solution is made prior to start of food production.
      • .
      • Dishwasher not achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the plate.
      • .
      • Corrective Action(s): Sanitizer solution is to be made at the start of the day and used throughout the day.
      • .
      • Dishwasher is to be repaired and all dishes are to be washed and sanitized through machine.
      • .
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored in black garbage bags. Owner informed EHO that items were for personal use only.
      • .
      • Do not use prep sink for storage of lids or tools used for serving or dispensing of items.
      • .
      • Corrective Action(s): Garbage bags are not to be used for food storage as they can leach chemicals into food items
      • No personal storage of food items at facility. Anything at the restaurant is considered for customer use.
      • .
      • Facility is limited for space. Find suitable space to place lids and utensils while serving.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in the following areas:
      • - Clean inside cooler units as food debris has accumulated
      • - Clean inside dishwasher as mould has started
      • - Clean inside microwave as food splatter has covered all surfaces
      • - Clean under prep sink in cupboard as items need to be removed and area needs to be organized.
      • .
      • Corrective Action(s): Ensure these areas are cleaned.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water handle for faucet at only prep sink is missing. Owner needs to push down on pin in handle to make item function. This is a repeat violation from previous inspection.
      • .
      • Hand sink faucet popped off during inspection. Owner able to put handle back on hand sink but not permanently.
      • .
      • Dishwasher unit not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish. Unit requires priming for a final sanitizing rinse to be achieved. Crack in line observed at time of inspection. Owner had technician service unit at time of inspection. Line was determined to be broken.
      • .
      • Corrective Action(s): Make repairs to faucet at two compartment sink.
      • .
      • Hand sink handle at sink needs repairs. Replace or repair hand sink handle.
      • .
      • Dishwasher is to be checked daily. Dishwasher unit is to be serviced by a dishwasher technician. Unit may require repairs. Dishwasher unit should not require priming of sanitizer solution at start of cycle. All additions of detergent, rinse aid or sanitizer are to be automatic.
      • .
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant improvements have been made to space with respect to cleaning and organizing. Many items have been removed/discarded.
      • .
      • Corrective Action(s): More work to done - continue to clean and organize. Remove all those items not required for use. Some shelves in front remain.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEAT VIOLATION FROM PREVIOUS INSPECTION:
      • 1) At main prep sink the hot water faucet has been removed and requires repairs. Although owner can manipulate current faucet it is still broken and can not be left as is. Discussed with owner. Repairs have been made however unit is not completely repaired. Handle has been removed. Unit has been repaired so that internal knob can be turned or pushed as a temporary means by which to obtain hot water. EHO could obtain hot water from knob by pushing or turning however unit needs to be repaired/replaced. Unit requires wall to be torn out to fully replace item.
      • 2) Walls and surfaces in back require repair as holes and deterioration exist in back prep area.
      • .
      • Some cupboards are very worn. Repairs are needed.
      • .
      • Corrective Action(s): Repair hot water faucet at prep sink as soon as possible.
      • Repair holes in drywall in back area.
      • Worn cupboards will need repairs. Budget and plan for painting or resurfacing.
      • .
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored in same container as juices. Although juices are in containers this is not best practice as bottom of juice container could come into direct contact with blood from raw meat.
      • .
      • Corrective Action(s): Ensure beverages are stored in more suitable containers above raw meats. Raw meats should only be stored with other raw meat items.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More organizing required. More removal of items not necessary for business required.
      • More cleaning.
      • .
      • Corrective Action(s): Ensure remaining areas are cleaned of excess clutter.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At main prep sink the hot water faucet has been removed and requires repairs. Although owner can manipulate current faucet it is still broken and can not be left as is.
      • Walls and surfaces in back require repair as holes and deterioration exist in back prep area.
      • .
      • Corrective Action(s): Repair hot water faucet at prep sink as soon as possible.
      • Repair holes in drywall in back area.
      • .
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing needs to occur. Facility still requires organizing.
      • .
      • Corrective Action(s): Any item not necessary for operation of business should be removed from facility. If there are extras of plates/cups/etc that are not used daily these items could be removed to allow for items to be stored that are in use.
      • Addition of storage shelves in upper portion of washroom would be beneficial - all cleaning agents and various washroom items could be stored in this area
      • Addition of storage shelves above domestic coolers/freezers in back area would assist in organization and operation of business. Shelves should be added where ever there is room to accommodate items on top of coolers and freezers - coolers and freezers work best with adequate air flow.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Microwave has rust in corners and can not be adequately cleaned nor can it be repaired. Microwave has reached its end point. Owner has purchased new microwave but has yet to replace equipment.
      • .
      • Multiple surfaces require repair. Shelves, drawers, counters - many of these items are showing signs of wear and require repair or replacement. Clean these items and ensure any exposed wood or wood material (i.e. particle board) is resurfaced (i.e. repainted) or replaced (i.e. counter fronts have chipped and require resurfacing which may require replacement).
      • .
      • Two compartment sink at front area has broken faucet. Hot water faucet must be pushed to allow for water flow.
      • .
      • Corrective Action(s): Replace microwave as soon as possible.
      • .
      • Many items will need repair or replacement. Ensure going forward budgeting occurs for replacement/repair of the many worn items in facility. Counters, drawers, shelves - many of these items need repairs or replacement which will be costly. Ensure items are repaired and replaced going forward.
      • .
      • Hot water faucet at front two compartment sink requires repair before item becomes unusable. Have item repaired as soon as possible.
      • .
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in malfunctioning cooler unit.
      • CORRECTED DURING INSPECTION - frozen items relocated and potentially hazardous food items (cheese and yogurt) discarded.
      • .
      • Corrective Action(s): Do not use cooler unit to store potentially hazardous food items until such time as cooler temperature achieves less than or equal 4 degrees Celsius.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution.
      • CORRECTED DURING INSPECTION - owner made sanitizer solution upon request of EHO.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to the start of food production.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning and organizing. The quantity of items at the facility is too great for the storage space.
      • .
      • Corrective Action(s): Investigate additional storage options for facility or consider removing items from location.
      • Do not add any additional items to location.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of under counter prep cooler at temperatures of greater than 4 degrees Celsius - Temperatures of 14-15 degrees Celsius observed.
      • Internal temperature of some potentially hazardous food items (cheese, yogurt) found to be at 14 degrees Celsius.
      • According to owner the cooler had frozen all items and was experiencing some issues. Cooler was previously serviced 1.5 months ago.
      • Frozen potentially hazardous food items were removed and relocated at time of inspection.
      • .
      • Corrective Action(s): Ensure cooler unit is working properly.
      • Do not store potentially hazardous food items in cooler unit until such time as cooler unit maintains temperatures of less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Domestic cooler (Norge) is measured to be 9.7oC (air temperature). Food temperature (raw egg) is measured to be 9.1oC. No temeprature log is maintained.
      • Corrective Action(s): Do not use cooler until temperature is maintained at 4oC or less. All foods in cooler discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 10ppm chlorine is detected after cycle with dishwasher. Operator indicated he had filled too much water. Second cycle 0ppm chlorine is detected.
      • Corrective Action(s): Do not use dishwasher until it is repaired. Since facility only has one sink, do not wash any dishes until dishwasher is fixed.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bottled pop is placed right in front of the stand up freezer.
      • Corrective Action(s): Products must be stored at least 6 inches above ground.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 0ppm chlorine is detected in dishwasher.
      • 2. Domestic cooler (Norge) is too warm, at 9.8oC.
      • Corrective Action(s): Repair both dishwasher and cooler.
      • If cooler cannot be fixed, a commercial dishwasher must be purchased.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Raw meats (lamb chops, ground chicken, etc.) are noted in facility.
      • Corrective Action(s): It has been discussed that facility is only allowed to use pre-cooked meats. No raw meat is allowed in facility at all, due to size and sink limitation.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beverage cooler is measured to be 9.9oC (air temperature). Potentially hazardous food internal temperature is measured to be 6.8oC for cream and 10.9oC for cream-based salad dressing. No temperature log is maintained.
      • Corrective Action(s): Ensure potentially hazardous foods is maintained at 4oC or less at all times. Potentially hazardous foods discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel in dispenser is not by handsink at time of visit.
      • Corrective Action(s): Liquid handsoap and paper towel, in dispensers, must be available at handwashing station at all times. Operator relocated paper towel in dispenser by handsink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Beverage cooler is too warm.
      • Corrective Action(s): Adjust or fix cooler so that temperautre is maintained at 4oC or less at all times.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Raw meat is noted in freezer.
      • Corrective Action(s): As per discussion from last report, facility cannot prepare food using any raw protein due to limited sink/space in here. Remove all raw protein from facility.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pot of rice is noted at room temperature. Operator indicated the rice has just been made and waiting to be cooled. Temperature is measured to be 41oC and lid was on pot.
      • Corrective Action(s): Follow proper cooling procedure:
      • 60oC to 20oC in 2 hours; then 20oC to 4oC in 4 hours.
      • The problem could be that there is not enough prep counter space to properly cooler foods.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Half consumed apple pie is noted on counter. Used mayo jars are also noted on counter at room temperature. Jars stated refrigerate after opening.
      • Corrective Action(s): Once cut, pies must be stored in coolers. Discard apple pie and mayo.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator indicated disinfecting wipes are used to sanitize food contact surfaces. It is stated on the bottle wipes should not come into contact with food.
      • Corrective Action(s): Use bleach sanitizer to sanitize food contact surfaces instead.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products (canned pop) are noted storing on ground.
      • Corrective Action(s): Ensure all food products are stored at least 6 inches above ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thorough cleaning is required in facility. Lots of clutter in the facility making it difficult to keep facility clean.
      • Corrective Action(s): Clean all areas of facility (floor, shelvings, etc).
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed flooring is noted in facility (ie. chipped or cracked tiles, floor under prep cooler). Also holes on some walls are noted in facility.
      • Corrective Action(s): Ensure all surfaces are durable, easily cleaned, and impervious to moisture. Replace chipped and cracked tiles, and seal holes on walls.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Tap handle at handsink is broken, making it difficult to turn on water to wash hands properly.
      • Corrective Action(s): Replace handle or fix handle so that water can be turned on easily. Also ensure water flow from handsink is at a decent flow.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is satisfactory; however, areas under and behind shelves in storage area, and area around front handsink require cleaning
      • Corrective Action(s): Clean above noted areas
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to clean areas need a general clean as dust and old debris is observed, such as dust build up on ceiling, corners of service area and under shelving.
      • Corrective Action(s): Ensure to clean these areas as part of the regular cleaning schedule. Cleaning required in 1 week for floors and general areas. Cleaning for dust build up on ceiling required in 1 month.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lone handwashing station at front is blocked initlaly with produce
      • Corrective Action(s): Ensure handwashing station is accessible at all times.
      • Violation Score: 15
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor by shelves at front, floor at back and under shelves require cleaning
      • Corrective Action(s): Clean noted areas
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foil noted to line shelf in fridges.
      • Corrective Action(s): Remove foil as all surfaces must be durable, easily cleaned, and impervious to moisture. Remove foil.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions