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Electronic Arts Vancouver #63111 - Market

4330 Sanderson Way, Burnaby · Restaurant

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Poutine cheese curds observed to be stored at room temperature on shelf behind grill area.
      • CORRECTED DURING INSPECTION - item relocated to cooler unit at time of inspection
      • .
      • Salad item stored on display cold holding surface at temperatures greater than 4 degrees Celsius. Internal temperatures of 11 degrees Celsius observed. Container storing food item was stored outside of cold area.
      • CORRECTED DURING INSPECTION - item placed into blast chiller to obtain appropriate temperatures and placed back onto cold storage unit in area that had visible frost.
      • .
      • Corrective Action(s): Discuss Poutine cheese storage with staff. Ensure staff are storing poutine cheese curds in coolers
      • .
      • Ensure staff are placing food items on cold storage counter only within area that produces cold temperatures. As unit does not extend cold to the very edges of the marked area staff will have to adjust where they store salad items
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Steak Sauce stored on grill at temperatures less than 60 degrees Celsius. Unit was stored in bain marie elevated above grill unit. As grill unit was not in direct contact with bain marie the food within was at temperatures less than 60 degrees Celsius.
      • CORRECTED DURING INSPECTION - steak sauce was removed from bain marie and reheated. Bain marie was then placed directly onto grill unit to maintain temperatures.
      • .
      • Corrective Action(s): Ensure items hot held on grill unit are stored directly onto grill unit and not elevated as this will prevent heat from transferring to bain marie.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not consistently achieving final sanitizing rinse of 71 degrees Celsius at the plate.
      • Dishwasher was "restarted" and does not achieve 71 degrees Celsius at the plate.
      • CORRECTED DURING INSPECTION - staff employed three compartment sink method for cooking dishware and will be using dishwasher in second kitchen for remaining dishes.
      • Second dishwasher was inspected at time of inspection and found to be at temperatures of greater than 71 degrees Celsius consistently (71-76 degrees Celsius observed.
      • .
      • Corrective Action(s): Ensure dishwasher in second kitchen or three compartment sink method is utilized to ensure proper sanitizing of dishware until such time as dishwasher repair technician can make repairs to dishwasher.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher temperature is inconsistent in final rinse temperature. Unit is achieving 68-72 degrees Celsius during the runs. There is a discrepancy between what is read on temperature gauge on outside of unit and what is measured directly inside the unit.
      • Maintenance called at time of inspection and began work on unit. Dishwasher was not able to be repaired at time of inspection.
      • .
      • Corrective Action(s): It is recommended that facility uses thermometer inside the dishwasher to confirm appropriate temperatures are reached.
      • Have technician service unit for issues with temperature gauge.
      • Have technician service unit to determine if booster issue is occurring.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Precooked rice and tofu found stored in hot holding unit that was not yet turned on. Internal temperatures of white rice found to be at 38 degrees Celsius and brown rice found to be at 54 degrees Celsius.
      • CORRECTED DURING INSPECTION - items removed from warming unit and reheated in steamer. Hot holding unit was turned on at time of inspection .
      • .
      • Corrective Action(s): Ensure staff are remembering to turn on all hot holding units prior to service to ensure units are at appropriate temperatures prior to storage of potentially hazardous hot food items.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed at facility. Fruit flies observed in certain areas such as in front area above hand sink where vinegars are stored, in dishwashing area, in dry storage room.
      • .
      • Corrective Action(s): Identify and eliminate food sources
      • Discuss with Pest technician company.
      • Have Pest technician apply treatment (i.e. traps and drain treatment as discussed)
      • .
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing rodent infestation at site. Facility continues to have pest infestation (rodents). Evidence today of rodents including one dead rodent in trap and rodent droppings on floor.
      • .
      • Corrective Action(s): Continue with services of Pest Control.
      • Recommendation to make kitchen area Pest proof as making entire building pest proof will be difficult due to size and location of building.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on one lower shelf.
      • .
      • Corrective Action(s): Clean and sanitize area affected by rodent droppings. Use sanitizer solution to sanitize. Ensure droppings are soaked and area sanitized after droppings are removed.
      • .
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in front food preparation area on lower shelves.
      • .
      • Corrective Action(s): Monitor this area.
      • Discuss with Pest Technician.
      • Continue with services of Pest Technician.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on lower shelf of front food preparation area.
      • .
      • Corrective Action(s): Clean and sanitize area.
      • Use 200ppm QUAT sanitizer or equivalent.
      • Ensure droppings are fully soaked and removed. Then soak entire area once more with sanitizer solution.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front cooler units not maintaining temperatures of less than or equal to 4 degrees Celsius.
      • Cooler temperatures of 8 degrees Celsius observed.
      • Currently facility monitors temperatures. Any product found to be above 4 degrees Celsius after lunch rush is destroyed..
      • .
      • Corrective Action(s): Ensure all coolers are operating at 4 degrees Celsius.
      • .
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility has active pest infestation. Rodent droppings observed.
      • .
      • Corrective Action(s): Follow recommendations of Pest Control company.
      • Ensure diligent cleaning of all areas.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: High rodent activity in dishwashing area, utensil storage area, Dry storage area. These areas are adjacent to two large doors leading to central eating area. Large gap exists under and between door.
      • Dry storage room door has large gap under door.
      • .
      • Corrective Action(s): Ensure all doors are tight fitting. Have maintenance install tight fitting door sweeps at bottom of doors and between doors to prevent entry of pests into kitchen at this point.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in dry storage and back of kitchen area floors.
      • Flour scoops stored on top of dry goods container.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Use 200ppm QUAT or equivalent.
      • Ensure scoops are not stored directly onto flour bins as they are on lower shelves and could be contaminated by rodents in this area.
      • .
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • - Corners of floor under three compartment sink
      • - Floor of dry storage room
      • - Floor in storage area next to three compartment sink.
      • .
      • Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes.
      • Notify professional pest control company.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed:
      • - Corners of floor under three compartment sink
      • - Floor of dry storage room
      • - Floor in storage area next to three compartment sink.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler unit at temperatures of 13-16 degrees Celsius. Unit is open air unit and appears to be struggling during summer months.
      • .
      • Corrective Action(s): Food is limited to 2 hours.
      • Replenish more as necessary.
      • Monitor unit.
      • .
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink at the outside kitchen (next to grill) has a sanitizer and detergent buckets in front, making it difficult to wash hands.
      • Corrective Action(s): Ensure handsink is accessible at all times. Move buckets to another location.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under prep table in kitchen (by cooler K33) needs a good sweep, as debris is noted on floor. Floor is cleaned by a third party company.
      • Corrective Action(s): Clean floor.
      • Violation Score: 3
  9. Routine 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): 3-door catering cooler in kitchen is measured to be 7.9oC. Thermometer in cooler also addressing a temperature higher than 4oC. Temperature was checked this morning.
      • Corrective Action(s): Move perishable items (ie. milk, yogurt, "Naked" brand products) to another cooler. Do not use cooler until adjusted/fixed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. A knife noted inside handsink at front at salad station
      • 2. A used utensil container is placed right in front of handsink, blocking accessibility
      • Corrective Action(s): Ensure all handsinks are free of items and accessible at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-door catering cooler in kitchen is too warm, at 7.9oC
      • Corrective Action(s): Adjust or fix cooler so that cooler is able to maintain temperature at 4oC or less
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Containers of raw chicken was observed stored next to boxes of lemons in walk in cooler.
      • 2. Containers of raw meat were stored on the floor on a pallet about 5 cm in height.
      • Corrective Action(s): 1. Do not store raw proteins next to ready to eat foods. Always store raw proteins on separate shelving or below ready to eat foods.
      • 2. Food should always be stored at least 15 cm off the ground on dedicated shelving.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris and grease was observed in the follow areas:
      • 1. Under the deep frier and pasta station in the main service area.
      • 2. Behind the prep hall cooking station near the water drain.
      • Corrective Action(s): Include these hard to clean areas into the next schedule cleaning. Correction required in 2 weeks.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dish washer final rinse at the plate was at maximum 65.2C at 11:20 am.
      • Corrective Action(s): Ensure dish washer can reach at least 71C at the plate during the sanitizing step. Repair this unit. In the mean time use secondary dishwasher unit to wash dishes. Correction Order issued at 11:30 am.
      • Unit was repaired by 1 pm and verified at 73.2C at the plate. Correction Order rescinded.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler was observed with some old debris and mould build up near the freezer doors and condenser fan unit.
      • Corrective Action(s): Ensure to wash and sanitize these areas as parts the cleaning schedule. Correction required in 2 days. Make sure to clean inside the fan of all dust/mould as well.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dish washer final rinse cycle only reaches 65.2C at the plate at 11:20 am
      • Corrective Action(s): Ensure dish washer is able to reach at leas 71C at the plate consistently. This unit was repaired at 1:00 pm.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwashing stations are blocked with items in front (ie. containers, boxes)
      • Corrective Action(s): Ensure handwashing sinks are accessible at all times
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted
      • Corrective Action(s): Ensure health permit is posted in a conspicuous location
      • Violation Score: 1
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bag of frozen corn noted thawing at room temperature
      • Corrective Action(s): Ensure foods are thawed properly: a) in cooler; b) in cold running water; c) in microwave
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink by rotisserie oven is blocked with a tray of food. Handsink by salad bar is also blocked by a container of utensils.
      • Corrective Action(s): Ensure handwashing station is accessible at all times and must not be blocked.