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Emerald Culinary Club

B - 420 Columbia St E, New Westminster · Restaurant

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted on knives, measuring cups and peelers stored in containers on shelving unit with clean utensils.
      • Corrective Action(s): Wash and sanitize any untensils stored in this area that has food or other debris. Ensure all food contact surfaces are washed and sanitized after use and before storage. Remove any items no required for the operation of the premise.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dishwasher final rinse at the plate @ 64C. In additon, between loads dishwasher took ~5 minutes to reheat.
      • Corrective Action(s): 1) Dishwasher needs to be serviced to ensure a final rinse temperature of at least 71C at the plate at all times,
      • 2) Dishwasher needs to be efficient and not need 5 minutes to re-heat between cycles.
      • 3) Dishes and food equipment may be washed and sanitized manually in the 2 -compartment sink.
      • note: premise is doing take out or selling prepacked food items at this time,
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Do not store dough in plastic garbage bags. Garbage bags are not made from food grade plastic and may contain scents or odour eating chemicals.
      • Corrective Action(s): Discard dough. Store dough in food grade plastic bags or food grade containers.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease accumulation and dripping grease noted on both fumehood and fumehood filters. Sticker on fumehood says it was last serviced by a professional company June 2024.
      • 2) Rodent droppings noted behind equipment and on shelves.
      • 3) Dust, debris noted on some equipment noted on shelves.
      • Corrective Action(s): 1) Fumehood and fumehood filters need to be cleaned. Contact a professional company to clean.
      • 2) Clean and sanitized areas with rodent droppings. Continue to monitor premise for evidence of rodents.
      • 3) Remove items not necessary for operation. Ensure food equipment is kept in a sanitary condition.
      • 4) Follow your sanitaion plan.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door cooler in the kitchen by the cookline observed to be at 14C ambient temperature. Dough that was prepared yesterday probed for internal temperature, measuring 14C.
      • Temperature log indicates the cooler has been at 18C for the past month.
      • Corrective Action(s): All potentially hazard foods has been discarded. Dough, sauces made in house, chopped vegetables, marinades, eggs.
      • Only whole uncut vegetables, unopened shelf stable bottles and cans can be stored in this cooler until it has been serviced and can hold 4C and below.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff unable to correctly tell EHO which product they use to sanitize the food contact surfaces.
      • Staff indicated Microban was used.
      • Corrective Action(s): Microban is not safe for food contact surfaces - appears scented, tested to be over 400ppm QUATs.
      • Instructed staff to use bleach water. Bleach water spray bottle was stored under the sink and had 100ppm chlorine solution stocked.
      • Educated current staff how to mix 100ppm chlorine solution (1tsp bleach to 1L of water)
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings has been observed in the kitchen behind the mixer by the entrance of the kitchen and by the grease trap.
      • Latest service report reviewed, pest control company serviced a couple days ago.
      • Corrective Action(s): Please have pest control come more often (biweekly) and have them access the facility for entrances (gaps and holes) to seal up. Please work with them to eliminate the issue.
      • To be corrected by: July 27, 2024
      • Please email EHO with next service report.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime accumulation observed:
      • - the walls by the mixer
      • - wire shelving units
      • - table tops and undercounter shelves
      • - ventilation hood (dripping with grease)
      • - seams and the seals of coolers/freezers
      • - sides and surfaces of equipments and shelving.
      • 2. Rodent droppings behind the mixer by the entrance of the kitchen and by the grease trap.
      • Corrective Action(s): Please declutter the kitchen and deep clean the kitchen. ALL grease, grime, debris accumulation needs to be cleared out.
      • All shelving and equipment needs to be pulled out and the back cleaned. All rodent droppings need to be removed and the area disinfected.
      • To be corrected by: July 2, 2024
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Main two door cooler in the kitchen ambient temperature measure 14C, dough made yesterday, probed internally at 14C.
      • Corrective Action(s): Please service cooler to ensure cooler can maintain 4C and below.
      • Only whole uncut vegetables, unopened shelf stable bottles and cans can be stored in this cooler until it has been serviced and can hold 4C and below.
      • To be corrected by: July 3, 2024
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all coolers and freezers have thermometers.
      • Corrective Action(s): Make sure ALL coolers and freezers have thermometers.
      • To be corrected by: July 3, 2024
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site has valid FOODSAFE or the equvalient.
      • Owner/operator is not on-site.
      • Corrective Action(s): Please ensure a person with FOODSAFE is on-site for every shift.
      • To be corrected by: July 27, 2024
      • Please email EHO with invoices of course registration or valid FOODSAFE certificates.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two tubs of hot filling being cooled in a undercounter cooler that was defrosting at the time.
      • Corrective Action(s): Temperature observed to be dropping but slowly. Operator relocated the cooling foods into a different working cooler so the front cooler can reach 4C at a timely manner.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Onions kept on floor
      • 2) Raw eggs kept on middle shelf.
      • Corrective Action(s): 1) Operator relocated onions at the time of inspection
      • 2) Operator relocated raw eggs to bottom shelf at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter observed to be dried on to the wall beside and behind the mixer machine.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas on a routine basis.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator reports he does not use sanitizer during business hours and only his employee does. At the time of inspection there was only the operator at the kitchen and noted that the last time the food contact surfaces were sanitized was during store opening 4 hours ago.
      • Corrective Action(s): Ensure to clean and sanitize all food contact surfaces at least once every 2-4 hours. Operator cleaned and sanitized food contact surface at the time of inspection.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION. Temperature logs not updated at the time of inspection.
      • Corrective Action(s): Ensure to update temperature logs daily. Operator updated temperature log at the time of inspection.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: THIS IS A REPEAT VIOLATION: Food debris and grease build up observed in the following locations
      • - Under prep area, under Prep cooler, under grill area
      • - Boiler room
      • Corrective Action(s): Ensure kitchen is maintained in a clean and sanitary manner.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had final rinse of 42C on plate surface.
      • Corrective Action(s): Operator instructed to perform alternative dishware washing until high temperature dishwasher is repaired or replaced. Wash dishware in the dishwasher and soak ALL the dishware in sanitizer (50 ppm chlorine) afterwards for 3 min. Allow to air dry.
      • Date To Be Corrected: Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had 0 ppm chlorine at the time of inspection.
      • Corrective Action(s): Operator stocked sanitizer spray bottle with 200 ppm chlorine at the time of inspection
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and Grease build up observed in the following locations:
      • - Boiler room
      • - Under wire shelving
      • - Over head vent
      • - Grill handles, cooler handles/doors
      • - Under all kitchen equipment in the back kitchen area
      • Corrective Action(s): Ensure premise is maintained in a clean and sanitary manner to prevent potential pest attraction.
      • Date To Be Corrected: May 16th
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher had a final rinse of 42C on plate surface.
      • Corrective Action(s): Repair or replace dishwasher so that it is able measure a final rinse of 71C on plate surface
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler temperatures are NOT being recorded.
      • Corrective Action(s): Record cooler/hotholding temperatures DAILY.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted inside the pantry and a few outside in the hallway.
      • Corrective Action(s): Cover all foods, and continue with pest control services.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes were being handwashed, not being washed in the dishwasher. Used plastic containers and cutlery were being washed as well.
      • Corrective Action(s): Used plastic containers and cutlery are meant to be single use. DO NOT reuse these. Always wash your dishes in the dishwasher, not by hand. You do not have a 3-compartment sink for washing.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is advertising curry and rice dishes online. As discussed during the last inspection, you have NOT been approved to make these dishes.
      • Corrective Action(s): Submit detailed Food Safety Procedures for all the curry and rice dishes from preparation to freezing. Include how often these will be prepared and how they will be cooled before freezing.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: There is an excessive amount of mice droppings in the dry storage room, and under the cooking equipment and shelving in the kitchen. Two dead mice observed on the glue boards in the dry storage room. There is a lot of clutter and the shelving in the kitchen are not on wheels and can therefore not be rolled out easily for cleaning purposes. Operator has a pest control company on contract.
      • Corrective Action(s): All shelving must be on wheels so they can be rolled out for cleaning underneath and behind them. Clean all the areas where mice droppings were observed. Remove the dead mice. Have the pest control company coming in weekly until droppings are no longer observed. Remove all dishware and rewash them. Store all foods in pest proof containers.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) The exhaust hood does not have a serviced sticker on it. The hood must be serviced by a professional company at least annually.
      • 2) The grease trap has not been serviced since the premise opened.
      • Corrective Action(s): 1) Get the exhaust hood serviced by a professional company and ensure that the next service date sticker is on the hood.
      • 2) Get the greast trap serviced. Keep invoices on-site.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the taps on the single compartment sink is leaking.
      • Corrective Action(s): Get the tap fixed so that it doesn't leak.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door was open at the time of the inspection.
      • Corrective Action(s): Keep the door closed or install a screen door. Operator says they're getting an estimate for a screen door.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a lot of clutter around the kitchen. Some general cleaning is required.
      • Corrective Action(s): Items not used for the running of the business should not be stored on-site. Clean and wipe down the shelves in the kitchen, and in the dry storage room.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Decide which sanitizer you want to use for cleaning countertops and equipment as discussed. Always have premade solution on hand for sanitizing purposes.
      • Corrective Action(s): Do not carry a dry towel attached to the waist. Always store wiping cloths in a sanitizer solution. Use it as needed and then store it back in the solution. Refresh the solution every 2-3 hours or as needed.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies and ants observed in the kitchen.
      • Corrective Action(s): Do not keep the back door open. OR install a screen door to prevent pest entry. Use traps for flies and ants as discussed. Keep your countertops and all food storage areas clean.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There are dry food spills on the shelves of the dry storage shelves.
      • Corrective Action(s): Regularly clean all shelves and counters. Remove any items not used for the operation of the business. Do not use cardboard under equipment.
      • Violation Score: 3