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Eurest Dining Services #63384

16705 Fraser Hwy, Surrey · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Multiple spray bottles containing liquid (green, and one clear) were unlabeled.
      • Corrective Action(s): Spray bottles were removed to be properly labeled. Ensure all chemical containers, spray bottles, etc. are labeled to identify their contents to help prevent accidental misuse, including potential contamination of surfaces/food.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front old prep. cooler is not in a good working order.
      • Corrective Action(s): Repair it as soon as possible.
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash station near cookline has no liquid soap and dispenser unit has been removed.
      • Corrective Action(s): Provide liquid soap at the hand wash station and ensure that the dispenser for liquid soap is installed back in place. Until the dispenser is installed, get a small pump dispenser bottle at the handsink.
      • All designated handwash stations in the premises must be available for staff at all times
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Insert of cooked chicken prepared this morning was at 13C.
      • Corrective Action(s): To rapidly cool hot potentially hazardous foods, place foods in single layers. Foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Items were placed in single layers in a shallow metal pan and transferred to the walk-in freezer.
      • Violation Score: 5
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Training student was observed on line constantly touching eyes and face.
      • Corrective Action(s): Kitchen staff must adhere to good personal hygiene. Avoid touching eyes and face - after hands become potentially contaminated, ensure proper handwashing is carried out to prevent potential cross contamination. Food Service Manager addressed issue with student at the time of inspection.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food Service Manager's FoodSafe Level 1 was issued on Sept 18, 1993 and has expired as of July 29, 2018. Other staff in the kitchen do not have FoodSafe Level 1 certificates valid past July 29, 2018.
      • Corrective Action(s): At least one person in the facility must have a valid FoodSafe Level 1 or equivalent training. Food Service Manager has registered for a classroom FoodSafe Level 1 course.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An insert of rice and macaroni salad placed on a bed of ice was probed at 14C. Ice was only in contact with the base of the insert.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. If ice is used to keep foods cold, ice must be sufficient to surround insert up to the level of the food. Water was added to the ice mixture at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A plate of baked items was placed on the top of the sneeze guard by the service line.
      • Corrective Action(s): Ensure all foods are stored in a sanitary manner and protected from potential customer contamination. Baked item was placed under a covered container at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris from the previous night was found under the frying area (purple onion skin, egg shells, fried chicken, french fries, etc.). Cleaning is carried out by facility cleaning staff.
      • Corrective Action(s): Ensure cleaning staff properly clean the facility each night to prevent potential pest attraction.
      • Correction date: Today
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked perogies were placed into an oven for hot holding and was probed at 45C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Perogies were reheated to greater than 74C in the oven at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler was at 7C (thermostat was set above 40F/4C).
      • Corrective Action(s): Ensure foods in the walk-in cooler are maintained at 4C or less to prevent the growth of pathogens and or the formation of toxins. Thermostat was set to less than 40F at the time of inspection and air temperature dropped to 4C.
      • Violation Score: 3