Frankie's Barbeque

5 - 1 Ferry Causeway, Delta · Restaurant

12 inspections

Follow-Up InspectionNov 6, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Small cooler under microwave - food temperature 45F (>4C); upper inserts at prep cooler - deli meat at 44F (>4C).
  - Small volumes of food stored in inserts.
  - Corrective Action(s): Discard any higher risk foods where food temperature is >4C/ >40F for more than 2 hours. Continue to bring out only small volumes of food in upper inserts to be used within 2 hours or less. Only store lower risk foods (such as mustard, pickles, etc.) in small cooler under microwave. All dairy, cheese, meat, etc. to be stored in large cooler with temperature 4C or colder.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Corrective Action(s): Adjust, service, or repair both small cooler under microwave and prep cooler so they can keep food at 4C or colder.
  - Violation Score: 3
Routine InspectionOct 29, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Large prep cooler - food stored in upper inserts (bottom empty) at 43F and small cooler under microwave food temperature about 43/44F.
  - Corrective Action(s): Keep all higher risk foods at 40F / 4C or colder. Clean/adjust or service coolers. Check temperatures daily.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach is not used on utensils. Bleach sometimes mixed with detergent. Meat slicer clean behind blade but grease on outer blade.
  - Corrective Action(s): Wash, rinse, sanitize, and air dry meat slicer and all food equipment/pots/utensils. If using bleach, use 100-200ppm. Demonstration during inspection. Folllow instructions on poster.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): There are no paper towels at the hand sink in kitchen.
  - Corrective Action(s): Provide paper towels in kitchen at hand sink. In meantime, use serviettes.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings noted on floor.
  - Corrective Action(s): Seal entrances such as at outer door/window. Clean premises. Monitor for pests. Consult your licenced pest control expert.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: There is an accumulation of grease above grill (under microwave) and above counter fryer. Floor has an accumulation of food debris etc.
  - Corrective Action(s): Deep clean kitchen. Follow a written routine cleaning schedule. Do not allow for the accumulation of grease. Obtain any required approvals for grill.
  - Violation Score: 9
Routine InspectionSep 5, 2025
0 infractions
Routine InspectionFeb 25, 2025
0 infractions
Routine InspectionJun 11, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Food in large prep cooler (by server area) is at 45F. Bottom of cooler is below 40F but food in upper inserts and sliced meats are above 40F
  - Corrective Action(s): Food that is higher risk (sliced meat,etc.) moved to an alternate cooler to be stored at 40F (4C) or colder. Adjust or service this cooler and check often to make sure that all higher risk foods (potentially hazardous foods) are kept at 40F or colder.
  - Violation Score: 5
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Hot dogs/smokies/sausages in steam drawer unit are at about 135F.
  - Corrective Action(s): Food in hot drawer steam table is to be kept at 140F (60C) or hotter. Food to be reheated to 165F and held hot at 140F. Temperature gauge adjusted so unit will be hotter. Train staff.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Manual dishwashing - utensils and pots are washed and rinsed but not sanitized (no sanitizer used).
  - Corrective Action(s): Reviewed procedures. Chlorine sanitizing solution in third sink now 100-200ppm chlorine. Train staff and follow poster.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Premises (floor, large single door upright cooler), under equipment, etc. requires better cleaning.
  - Corrective Action(s): Follow a written routine cleaning schedule. Clean equipment and floor in hard to reach areas. Clean cooler by chest freezer.
  - Violation Score: 9
Routine InspectionAug 30, 2023
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): There are no paper towels in dispenser at hand sink.
  - Corrective Action(s): Paper towels provided during inspection.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor and counters behind equipment in kitchen require cleaning. There is dust and dirt in small dry storage room. Large dry storage room has items on floor.
  - Corrective Action(s): Follow a written, routine cleaning schedule. Deep clean kitchen. Clean and organize dry storage rooms and store all items 6 inches up off of floor.
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Wire shelves in upright single door cooler are rusted.
  - Corrective Action(s): All surfaces to be in good condition and easy to to clean. Correct by January 2024.
  - Violation Score: 3
Follow-Up InspectionJan 13, 2023
0 infractions
Routine InspectionJan 10, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being properly stored in a sanitizer on site.
  - Corrective Action(s): Corrected during inspection.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Handsinks not provided with single use towels.
  - Corrective Action(s): Corrected during inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Frozen meat thawing at room temperature.
  - Corrective Action(s): Frozen food are to be thawed according to foodsafe principals.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted behind/under equipment, (Ie: countertop grill, upright counter oven, freezer, etc) along walls - under dish sink.
  - Corrective Action(s): Pull all items away from walls - clean and organize facility. Remove all unwanted/unused items to free up space.
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: FoodSafe trainiing required.
  - Corrective Action(s):
  - Violation Score: 1
Follow-Up InspectionAug 11, 2022
0 infractions
Routine InspectionAug 10, 2022
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted throughout facility - behind/under equipment, on surfaces, flooring dirty, etc. Unused items (ie: shelving/cooler covers ?) being stored in facility.
  - Corrective Action(s): Thorough cleaning is required - pull all items away from walls. (ie: coolers/freezers, etc.) Clean and organize entire facility (shelves, flooring, etc) - remove all unused items to free up space. All items are to be stored in designated areas - food vs chemicals. Grease trap is required to be sealed - ensure this has a proper seal. Spray bottles are required to b e clearly labelled.
  - Violation Score: 9
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Cabinet doors are broken/missing.
  - Corrective Action(s): Replace/secure cabinet doors.
  - Violation Score: 1
Follow-Up InspectionSep 15, 2021
0 infractions
Routine InspectionSep 13, 2021
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Wiping cloths are not being properly stored.
  - Corrective Action(s): Ensure all wiping cloths are being stored in a sanitizer at all times!
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Adequate handwasdh stations are not being provided.
  - Corrective Action(s): Liquid soap/single use towels, in dispensers, are required at the handsink. Cloth towels are required to be removed.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted below/under equipment, along walls, grease build up noted on partition windows, behind/around deep freezer, etc.
  - Corrective Action(s): Pull all items away from the walls - clean and organize entire unit. Remove all unused items to free up space. Clean behind/under prep lines, grills, partition windows, under three compartment sink, under/around/behind freezers/fridges, etc.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front prep/service cooler requires servicing - adjust.
  - Corrective Action(s): Prep cooler is required to be maintained at or below 4 C. Adjust - maintain.
  - Violation Score: 3