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EggBomb Plus

560 - 3778 Grande Promenade, Burnaby · Restaurant

5 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and grime accumulation observed under shelves in kitchen and dry storage areas.
      • - Grease and food debris accumulation observed under and behind all kitchen cooking equipment under exhaust ventilation hood.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 16-March-2026]
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Bowl of cooling eggs stored in handsink located across from dishwasher.
      • Corrective Action(s): - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at ALL times.
      • - Remove food from handsink basin.
      • [Correction Date: Immediately]
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer for food contact surfaces not used or available in kitchen.
      • - Wiping cloths not stored in sanitizer between uses.
      • - Foodhandlers in the kitchen unsure how to mix sanitizing solution.
      • Corrective Action(s): - 100-200 ppm chlorine bleach sanitizing solution must be available for sanitizing food contact surfaces.
      • - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • - Store wiping cloths in sanitizing solution between uses. Change sanitizing solution regularly throughout the day.
      • [Correction Date: Immediately]
      • **Obtain buckets and spray bottles that will be used exclusively for sanitizer. Ensure that buckets and spray bottles are clearly labelled.**
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed foodhandler fail to remove dispoable gloves between different tasks and instead washed gloved hands and was about to proceed with another task.
      • Corrective Action(s): - Disposable gloves do not replace handwashing.
      • - Disposable gloves must be discarded after they have been contaminated or between different tasks, hands must be properly washed before putting on a new pair of disposable gloves.
      • - Proper handwashing practices reviewed with operator at time of inspection.
      • **Review proper handwashing practices and correct glove use with all employees.**
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw meat stored above and beside packages of cheese and ready-to-eat deli meats in coolers and freezers.
      • - Raw meat stored above and beside pickled radish and rice cakes in coolers.
      • - Eggs stored below raw meat in coolers.
      • Corrective Action(s): - Store raw meats separately and under ready-to-eat foods and/ or foods that will be minimally processed further.
      • - Protect shelled raw eggs from contamination as many menu items required for eggs to be served partially cooked/ undercooked.
      • [Correction Date: Immediately]
      • Note: Cheese and ready-to-eat deli meats were fully packaged at time of inspection. Pickled radish and rice cakes were stored in containers covered with plastic food wrap.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require thorough cleaning:
      • - Food debris and grime accumulation on floors between kitchen prep coolers and prep tables.
      • - Grease accumulation under cook line equipment.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 24-Oct-2025]
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - No papertowels available at kitchen handsink (located closest to dishwasher).
      • Corrective Action(s): - Refill papertowels dispenser.
      • - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bulk bags of dry ingredients packaged in paper-like packaging (flour and tempura batter) stored directly on the ground in the dry storage room.
      • 2. Opened bags of dry ingredients stored in open containers in kitchen.
      • 3. Storage bins for dry ingredients and food equipment (pans, prep containers and bowls, inserts) are stored directly on the ground in the kitchen (behind pizza oven).
      • Corrective Action(s): 1. Do not stored food directly on the ground. Reorganize storage and store flour and tempura batter on shelves.
      • 2. All opened bags of dry ingredients must be stored in tight-lid rodent proof containers that are constructed of food grade materials. Ensure that container lids are closed tightly when ingredients are not in use.
      • 3. Reorganize storage in kitchen. All storage bins for food and food equipment must be stored in a manner that is protected from contamination.
      • *Food must be protected from contamination at all times.
      • *All items must be stored at least 6" (15 cm) off the ground to protect food and food equipment from contamination, and to facilitate cleaning and pest monitoring in the premises.
      • [Correction Date: 18-March-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning is required in the following areas:
      • - Grime, dirt, and moisture accumulation under dishwasher.
      • - Food debris and grime accumulation under all kitchen equipment (coolers, cooking equipment, prep tables, etc).
      • - Food debris and dirt accumulation between equipment in front service area.
      • - Spilled food debris in dry storage room and back storage area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • **Do not store any items directly on the ground. All items must be stored at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring.
      • **Remove plastic crates under dishwasher area.
      • [Correction Date: 01-April-2025]
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty has valid FOODSAFE Level 1 or equivalent at time of inspection. Operator is not present.
      • Corrective Action(s): - At least one staff on duty must have valid FOODSAFE Level 1 or equivalent in operator's absence.
      • - Train and schedule staff accordingly.
      • [Correction Date: 18-Mar-2025]
      • Violation Score: 1
  5. Routine Inspection

    0 infractions