Skip to content
Loading map…

Estea Cafe (Metroplace)

4466 Beresford St, Burnaby · Restaurant

23 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back kitchen handsink - hot water faucet is broken.
      • Corrective Action(s): Repair hot water faucet to restore proper function to handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Electric fly trap located on work counter in back kitchen. Dead flies observed on surrounding counter and adjacent food equipment.
      • Child care supplies (diapers, milk bottles, formula) stored on food preparation counter in back kitchen.
      • Corrective Action(s): Relocate electric fly trap away from food preparation surfaces and equipment.
      • Remove all non-business items from the kitchen.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and debris collecting in corners of floor and lower shelving.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back kitchen 2 compartment sink - both sinks do not drain when plugs removed.
      • Corrective Action(s): Repair plumbing so sinks can be filled and emptied as needed for business operation.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  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): Container of cream stored on counter top, temp 8 C
      • Container of cooked tapioca pearls 32 C, no time monitoring system followed for ambient storage.
      • Corrective Action(s): Products discarded.
      • Cream is to be stored in a cooler at 4 C or colder.
      • Cooked pearls are to be time monitored for a maximum shelf life of 2 hours before discarding.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in use stored in 0 ppm chlorine solution.
      • Dishwasher chemical reservoirs for detergent and rinse aid are empty.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Dishwasher chemicals are to be refilled to allow for proper dishwasher function to wash, rinse and santize dishware.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink obstructed with large cooking pot place in handsink.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Operator observed rinsing their hands at dishwashing sinks and drying their hands on their clothing.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items and take-out containers stored on the floor and in customer area.
      • Food items stored together with chemicals and cleaning products.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep cooler is offline, not in use.
      • Corrective Action(s): Repair cooler to maintain food at 4 C or colder.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Kitchen and storage room is cluttered and disorganized with stockpiles of recyclables, broken / unused equipment and personal items a from home.
      • Corrective Action(s): Remove all inventory of items that are not used or no longer used for premise operation.
      • Re-organize storage areas to allow for cleaning of premise and safe storage and preparation of food.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris in corners / hard to reach areas under equipment and inside cabinets below food preparation sinks.
      • Scale deposits / mold inside ice machine interior.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Kitchen, front service area, and storage room - areas are disorganized and cluttered.
      • Corrective Action(s): Remove all items not needed for business operation.
      • Re-organize storage and preparation areas to allow for safe food handling and premise cleaning.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked tapioca pearls stored at room temperature - time monitoring not conducted.
      • Corrective Action(s): Cooked tapioca pearls when stored at room temperature have a maximum shelf life of 2 hours which must be actively monitored by staff.
      • Staff set timer for remaining shelf life.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer container for wiping rags in back kitchen 0 ppm chlorine.
      • Corrective Action(s): Replace sanitizer solution.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff personal items and office materials stored together with food items and on food preparation surfaces.
      • Corrective Action(s): Re-organize kitchen storage, ensure staff items and office materials are stored separately away from food and food preparation surfaces.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several dead cockroaches under stove and on glue boards under adjacent cooler.
      • Corrective Action(s): Professional pest control service is to be established with a minimum monthly service program.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dead cockroaches on floor under stove top.
      • Dust and debris observed in corners around equipment and storage shelving.
      • Corrective Action(s): Both front and back kitchen areas are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 bottles of isopropyl alcohol stored on shelf with food ingredients.
      • 2 used medical masks hung from kitchen cabinet handles.
      • Corrective Action(s): Relocate isopropyl alcohol away from food storage and handling areas.
      • Do not store used masks on common high touch surfaces such as cabinet handles.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front and back sanitizer containers for wiping rags contained 0 ppm chlorine.
      • Corrective Action(s): Sanitizer containers refreshed at time of inspection, both to 100 ppm chlorine. Ensure santizer solution is prepared upon premise opening and replaced throughout the day to maintain 100 ppm chlorine residual.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During inspection 2 staff onsite do not have Foodsafe training.
      • Corrective Action(s): Additional staff are to obtain a certifcate in Foodsafe training. A minimum of 1 Foodsafe trained staff must be present during all times of premise operation.
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine concentration in spray bottle measured at > 200 ppm
      • Correction: Ensure chlorine concentration is at 100 ppm for sanitizing.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Plastic bowls observed in containers containing dry goods
      • 2. Scoops for powders observed to have handle part contacting the powder.
      • Correction: 1. Plastic bowls are not suitable for dispensing dry goods, use scoops with handles for dispensing dry goods to ensure contamination from staff is not transferred to the bowl, then to the dry goods.
      • 2. Ensure scoop handles is pointed upright to prevent contamination of the powder.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Operator was not able to proivide professional pest control service records at time of inspection.
      • Correction: Ensure professional pest control services are acquired to prevent pest activities, ensure records are kept for each service.
      • Date To Be Corrected By: 2019/10/18
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Brown build-up observed in the corner beside dishwasher.
      • Operator indicated that grease trap was leaking a month prior to inspection.
      • Correction: Clean the area and maintain sanitary condition.
      • Date To Be Corrected By: Immediately
      • Contact professional technician to service the grease trap.
      • Date To Be Corrected By: 2019/10/18
      • Corrective Action(s):
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required: floor corners and hard to reach areas around equipment in back kitchen area and within dry storage room.
      • Correction date: Nov 11
      • Corrective Action(s):
  19. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The kitchen prep cooler was leaking
      • Corrective Action(s): -Turn off the cooler. Do not use until repaired.
      • -Repair the cooler immediately. Call technician today.
      • Correction date: Today.
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): eggs stored at room temperature 20 C
      • 2 hour room temperature holding of pearls not monitored.
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in use without sanitizer available.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front and back handsink locations - obstructed with dishware and food.
      • Corrective Action(s): Handwashing stations are to be fully accessable at all times to allow for frequent and convenient handwashing by staff.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed rinsing their hands with water alone and wiping hands on reusable towels.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored in ice machine.
      • Corrective Action(s): Ice scoop is to be stored in a sanitary manner outside the ice machine when not in use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food and debris in back kitchen floors and corners.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): left over rice reheated in microwave.
      • Corrective Action(s): product discarded.
      • As per Food Safety Plan - leftover food products are not to be retained.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): desserts in front display cooler 12 C
      • pearls stored at room temperature with no time monitoring system in place.
      • Corrective Action(s): Desserts discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • 2 hour system is to be maintained for each batch of pearls.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in use without sanitizer solution.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cabinets below front sinks - build up of debris.
      • Shelves below back stove - greasy and lined with paper and plastic wrap.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Do not line surfaces - they are to be cleaned as needed to maintain sanitation.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: display cooler 12 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Cooler is not to be used until repaired.
      • Violation Score: 3
  23. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bag of flour and opened bag of sugar stored on storage room floor.
      • 2) Plastic cup being used to scoop ice and was being stored in ice machine
      • Corrective Action(s): 1)Store all food items 6" off of the floor. Opened bags should be sealed tightly or stored in pest proof containers.
      • 2) Cup removed from ice bin at the time of the inspection. Obtain proper scoop with handle for ice and store scoop in a manner that the handle does not come into contact with the ice (eg. in a clean container outside of the ice bin)
      • Violation Score: 3