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Fraser Pizza.Com

406 - 16033 108th Ave, Surrey · Restaurant

33 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A few of the knives in the storage area were still found to have food debris on the blades.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent cross contamination. Knives made need to be soaked to loosen food debris. Knives were washed and sanitized at the time of inspection.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice in a bowl made the previous night was at 10C.
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 ours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Ensure foods are cooled rapidly in shallow pans/trays (no more than 1 to 2 inches). Rice was discarded at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of utensils was found with dried food debris on the handles and blades.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized to prevent potential cross contamination. Discard items which are no longed needed for operations.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station hot water tap was broken and handwash station did not have hot water.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Operator contacted technician at the time of inspection, who stated they would be on-site this afternoon to replace the fixture. While handwash station is waiting to be serviced, used the 3-compartment sink as a temporary handwash station.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping hands with a reusable cloth towel.
      • Corrective Action(s): Food handlers must adhere to good hand hygiene practices. Only use single use items to wipe hands in order to prevent potential cross contamination. Review hand hygiene practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Shelving units have been constructed in the washroom area to store single use containers.
      • 2) Foods were double stacked directly on top of one another.
      • 3) Walk-in cooler requires re-organization. Packages of deli meat were stored on a baking sheet on the floor and a box of raw meat was above a container of sauce.
      • 4) Foods were uncovered in the cooler unit.
      • Corrective Action(s): 1) Immediately remove food containers from the washroom area. Washroom areas are considered dirty areas and cannot be used to store food or food related equipment/containers.
      • 2) Discontinue the practice of stacking foods directly on top of one another. A food grade barrier is required to prevent potential contamination of foods. Food items were re-organized at the time of inspection.
      • 3) Ensure foods are stored off the ground and stored in a manner which protected it from contamination.
      • 4) Ensure foods are properly covered and protected from potential contamination.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Handwash station hot water tap is broken.
      • 2) Door seals are torn and require replacement/repairs
      • 3) Back screen door is torn.
      • 4) Knife handles were held with electrical tape and duct tape.
      • Corrective Action(s): 1) Service handwash station and ensure it is able to provide both hot and cold running water to facilitate proper handwashing. Technician stated they will be on-site this afternoon.
      • Correction date: Today.
      • 2) Repair/replace door seals to prevent the loss of cold refrigeration air.
      • 3) Repair/replace the door screen to prevent potential pest entry.
      • 4) Discard knives which are in poor condition. All surfaces must be smooth, non-abdorbent, and easily cleanable.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach was prepared in the 3-compartment sink at the time of inspection.
      • Corrective Action(s): Ensure bleach at 100ppm to 200ppm is prepared in the 3-compartment sink during operating hours to allow staff to properly wash and sanitize equipment and utensils. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bag of rice was stored on the floor next to the grease trap.
      • Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Rice was placed into a plastic container at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observe in the kitchen.
      • Corrective Action(s): Clean and sanitize affected areas and notify your pest control of pest issues. Have pest control services determine the source of the pest infestation in order to prevent further infestation.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 7C.
      • Corrective Action(s): Walk-in cooler must be serviced to ensure it can maintain 4C or less on a consistent basis. Cooler unit compressor will be replaced. Operator has ordered new compressor and it will be installed this week. Do not use the cooler until it is able to maintain 4C.
      • Violation Score: 15
  6. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of rice (20cm to 25cm deep) made the previous day was at 8C to 9C.
      • Corrective Action(s): Cooked foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Rice must be cooled in shallow containers (5cm or less). Rice was discarded at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the walk-in cooler were at 10C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were relocated to coolers at 4C or discarded at the time of inspection.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 10C. Technician added gas to the cooler unit and installed plastic curtains.
      • Corrective Action(s): Cooler must be able to maintain 4C or less on a consistent basis. Technician will return today to install a part. Do not use the cooler to store potentially hazardous foods until the cooler is able to maintain 4C on a consistent basis.
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of rice made the previous night (30cm deep) was at 10C.
      • Corrective Action(s): Cooked foods must be cooled in shallow containers from 60C to 4C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogen and/or the formation toxins. Rice was discarded at the time of inspection. Foods can be cooled in shallow containers (5cm deep) and once the foods reach 4C, they can be combined into a single container.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces made the previous night and other foods in the walk-in cooler were at 11C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were discarded at the time of inspection.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the back dough mixer area.
      • Corrective Action(s): Continue to use professional pest control services and monitor for activity. Clean and sanitize all affected areas on a daily basis and notify your pest control operator if activity increases.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Flooring in the kitchen is in poor condition and needs to be replaced. The floor pieces are warped and lifting off the floor. and door seals were torn.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Correction date: 2 months
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 11C and the condenser was dripping a significant amount of water.
      • Corrective Action(s): Service the cooler and ensure it can maintain 4C or less at all times. Do not use the walk-in cooler to store potentially hazardous foods until it is able to maintain 4C or less on a consistent basis.
      • Correction date: August 08, 2025
      • Violation Score: 15
  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): Opened bottles of foods labelled "Refrigerate After Opening" were stored at ambient temperature.
      • Corrective Action(s): Ensure cold potentially hazardous foods are stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Foods were discarded at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bag of rice was stored on the floor.
      • 2) Foods in the cooler were uncovered.
      • Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination.
      • 2) Ensure foods are properly covered to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor pest activity observed by the dough mixer in the back and the staff washroom. Facility is currently serviced by a professional pest control operator. Pest activity has decreased since the previous inspection.
      • Corrective Action(s): Continue to monitor for pest activity daily. Clean and sanitize areas affected with rodent droppings and contact pest control services if issues do not improve.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease was observed under the cook line and under equipment.
      • Corrective Action(s): Ensure facility is cleaned on a regular basis to prevent the build up of food debris and potential pest attraction.
      • Correction date: April 11 2025
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Plastic containers used for scooping foods were broken.
      • Corrective Action(s): Ensure plastic containers used for scoops are in good condition to prevent contamination of foods.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Partially uncovered container of margarine stored at room temperature, with ingredients stored on top was found to have unknown materials in the food.
      • Corrective Action(s): Foods must be stored in a manner which prevents potential contamination. Margarine was discarded at the time of inspection.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large pan of butter sauce made two days ago was at 6C, one medium pan of butter sauce made two days ago was at 8C, one large pan of garlic sauce made the previous night was at 9C, and one large container of rice made yesterday was at 9C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Food items were discarded at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach bottles had no detectable chlorine sanitizer.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) One spray bottle of bleach was too strong and resulted in the test strip bleaching out.
      • 2) A block of paneer was stored in the prep cooler, stored on top of an insert.
      • Corrective Action(s): 1) Bleach in excess of 200ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water.
      • Bleach at 200ppm was prepared at the time of inspection.
      • 2) Ensure foods are stored in a manner which prevents potential contamination.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Operator is reusing single use zipper seal plastic bags to store momos.
      • Corrective Action(s): Single use bags are intended for one time use and cannot be washed for reuse. Zipper seal bags were discarded at the time of inspection.
      • Violation Score: 15
  12. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Momo filling made the previous night (approximately 11pm) was in a large container (approximately 20L) in the walk-in cooler. Momo filling was at 8C.
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Item was discarded at the time of inspection. Ensure foods are rapidly cooled in shallow containers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the 3-compartment sink was at 50ppm.
      • Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitize equipment, utensils, and dishware. Bleach was added to the sink at the time of inspection and was tested at 200ppm.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One 20L pan of onion sauce (approximately 10 to 15cm deep) was at 10C. Two 20L inserts of butter sauce (approximately 10 to 15cm deep) was at 9C. Onion sauce was made the previous day and butter sauce was made approximately 2 to 3 days ago. Cooked rice and noodles made the previous night were at 8C to 9C.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Food items were adulterated or discarded at the time of inspection. To rapidly cool foods, place food items on shallow trays (5cm deep), use mixing wands, rapidly cool foods in the freezers, etc.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Electric dicer was found to have food debris on the blade, cover, and container. Dicer was cleaned yesterday.
      • Corrective Action(s): All equipment must be properly cleaned and sanitized after each use. Ensure staff disassemble equipment for proper cleaning and sanitizing each night. Dicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw eggs were stored above ready-to-eat foods.
      • 2) Flour was stored on the ground.
      • Corrective Action(s): 1) Ensure raw foods are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were relocated at the time of inspection.
      • 2) Ensure foods are stored off the ground to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the facility. Facility is currently serviced by professional pest control services on a monthly basis.
      • Corrective Action(s): Have pest control operator determine the entry points for the rodents and seal them to prevent further infestation. Clean and sanitize all areas affected by rodent droppings and continue to monitor for pest activity. To prevent further infestation, ensure following is done: facility is maintained in a clean and sanitary condition store foods off the ground and in pest resistant containers, remove garbage from the facility on a nightly basis, ensure food containers are clean and spills are cleaned immediately, etc
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator added a new shelving unit made of exposed wood.
      • Corrective Action(s): Wooden unit must be finished to provide surfaces which are smooth, non-absorbent, and easily cleanable or must be replaced with a shelving unit that meets health requirements.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Momos were being made in the area between the kitchen and the staff washroom. Staff did not have access to handwashing facilities.
      • Corrective Action(s): Each food preparation area must have a handwash station which is accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Momo preparation was moved to the kitchen at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop was stored directly inside container of momo filling.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the back area. January pest control report indicated 2 dead mice found in the facility.
      • Corrective Action(s): Clean and sanitize areas affected with rodent droppings. Contact your pest control operator to determine potential entry points for pests and prevent further infestation.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Operator was reusing black dessert trays which were intended for single use.
      • Corrective Action(s): Items which are single use cannot be reused - items cannot be properly washed and sanitized. Trays were discarded at the time of inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Walk-in cooler light fixture requires a shatter shield.
      • Corrective Action(s): Ensure light fixtures have shatter resistant covers to prevent potential broken glass contamination of foods.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Approximately 77 samosas made the previous night were stored at room temperature and were probed at 19C.
      • Fried garlic and oil mixture made the previous night was stored at room temperature and was probed at 21C.
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Foods must not be stored at ambient temperatures overnight. Samosas and oil and garlic mixture were discarded at the time of inspection.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Numerous foods in the walk-in cooler and prep coolers were stored uncovered from the previous night.
      • 2) Brush was stored in a pesto sauce with the handle in the sauce.
      • Corrective Action(s): 1) Food items must be covered at the end of the night to prevent potential contamination of foods.
      • 2) Ensure foods are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead rodent was found in a monitoring glue board and rodent droppings were found throughout the facility. Premise is currently serviced by a professional pest control operator.
      • Corrective Action(s): Contact pest control operator to determine potential entry points for rodents and seal potential entry points. Clean and sanitize all areas affected by rodent droppings and continue to monitor for continued/increase activity.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant oil was accumulating under the dryer area, dry storage containers, and food inserts were found to be in poor sanitary condition.
      • Corrective Action(s): Ensure equipment and facility is maintained in a sanitary condition to prevent potential attraction of pests.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of cooked onion and oil was made yesterday at 23:30. Sauce was at 27C at 11:30 today.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Onion and oil mixture was discarded at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Under counter cooler foods were at 21C. Cooler unit was unplugged yesterday night.
      • Corrective Action(s): Potentially hazardous foods were discarded at the time of inspection. Cooler was plugged back in at the time of inspection.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping hands on apron
      • Corrective Action(s): Review hand hygiene practices with all staff. Ensure proper handwashing is carried out to prevent potential cross contamination.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found in the kitchen.
      • Corrective Action(s): Facility must be maintained in a pest free condition. Clean and sanitize areas affected with rodent droppings and monitor for continued activity. Contact professional pest control as needed. To prevent pest infestation, use the following methods: seal potential entry points for pests, store foods in pest resistant containers, maintain facility in a clean and sanitary condition, remove food was from the facility regularly, remove standing water at the en of the night, keep the back door closed, etc.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was found throughout the facility and door seals were found to be mouldy.
      • Corrective Action(s): Complete a thorough cleaning of the facility and ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of sanitizer was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  20. Follow-Up Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Container of tomato paste was found to have white mould growing on the surface.
      • Corrective Action(s): Ensure foods are checked regularly and discarded if not used. Tomato paste was discarded at the time of inspection.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken made the previous night was stored in the walk-in cooler (approximately 15cm deep) in a large insert and was at 10C. Insert lid was observed to have large amounts of condensation. Operator stated the chicken was cooled in a pan at room temperature, then moved into the walk-in cooler in a large insert at night.
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Chicken can be cooled rapidly in the walk-in cooler on a large cooking sheet, in single layers. Chicken was discarded at the time of inspection.
      • Violation Score: 5
  21. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer was found to have food debris on the blade.
      • Corrective Action(s): Ensure dicer is properly cleaned and sanitized after each use to prevent potential cross contamination. Dicer may need to be soaked prior to washing or a brush can be used to manually clean the dicer.
      • Violation Score: 5
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler foods ranged from 11C to 13C. This ia a repeat violation.
      • Corrective Action(s): Potentially hazardous foods must be stored at or below 4C on a consistent basis to prevent the growth of pathogens and/or the formation of toxins. The following foods were discarded at the time of inspection:
      • -1 bus pan of tandoori chicken
      • -2 trays of fish pakora
      • -1 tray of samosa
      • -1 tray of fried pakora
      • -1 tray of vegetable pakora
      • -1 insert of chicken curry
      • -2 plastic bags of manchurian
      • -2 (20L) pails of yogurt
      • -1 can of opened tomato sauce
      • -3 bus pans/containers of rice
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer was found to have debris on both the blade and hand piece. Operator stated the dicer was last used the previous night. This is a continuous violation.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent accidental cross contamination. Dicer was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator was observed using cellphone and did not wash hands prior to returning to food handling.
      • Corrective Action(s): All staff must adhere to good hand hygiene practices to prevent potential contamination of foods. Review hand hygiene practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tomato sauce was stored in an opened can.
      • Corrective Action(s): Once canned foods are opened, the contents must be transferred to food grade containers with proper protection. Tomato sauce was discarded at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 13C (air temperature). Foods ranged from 11C to 13C. This is a repeat violation.
      • Corrective Action(s): Service walk-in cooler and ensure it can maintain 4C or less on a consistent basis. Do not use the cooler to store potentially hazardous foods until the cooler is able to maintain 4C or less on a continuous basis. Cooler must be monitored on a daily basis to ensure it is in good working order.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle of yellow solution was unlabelled. A spray bottle labelled sanitizer had an unknown yellow solution.
      • Corrective Action(s): Chemicals must be properly labelled to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  23. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff was unable to properly prepare 3-compartment sink with 100ppm to 200ppm bleach for manual warewashing.
      • 2) Dicer was found to have vegetable debris from the previous days use.
      • Corrective Action(s): 1) 3-compartment sink must be prepared with 100ppm to 200ppm bleach for proper sanitizing of equipment and utensils. Staff added additional bleach to the sink and was tested at 200ppm. Ensure staff are educated on proper preparation of bleach sanitizer.
      • 2) Ensure dicer is properly washed and sanitized after each use or at the end of the night. Dicer was washed and sanitized at the time of inspection.
      • Violation Score: 15
  24. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Vegetable dicer was found to have dried food debris on the blades after washing - this is a repeat violation from the previous inspection
      • 2) Bleach sanitizing solution in the 3-compartment sink was at 50ppm. The main bleach pail is almost clear.
      • Corrective Action(s): 1) Ensure dicer is properly soaked and cleaned and sanitized after each use to prevent potential cross contamination. Using a brush may assist in the cleaning of the dicer components.
      • 2) Bleach in the 3-compartment sink must be at 100ppm to 200ppm to properly sanitize equipment and utensils. Obtain a new bottle of bleach in order to properly prepare bleach sanitizing solution. Additional bleach was added to the sink and was tested at 100ppm at the time of inspection.
      • Violation Score: 15
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler foods were at 20C. Technician was servicing cooler at the time of inspection. Operator stated the cooler was not working since yesterday. Food items made the previous night were stored at room temperature.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent potential growth of pathogens and or the production of toxins. The following items were discarded at the time of inspection.
      • 1 bus pan of cooked chicken
      • 2 tray of cooked chicken wings
      • 2 trays of pakora
      • 2 trays of fried vegetable
      • 1 tray of fried paneer
      • 1 tray of fried samosa
      • 1 tray of uncooked samosa
      • 1 bus pan of cooked rice
      • 2 boxes of paneer
      • 1 box of mozzarella cheese
      • 1 brick of cheese
      • 1 pail of yogurt
      • 1 pail of mayonnaise
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach in the 3-compartment sink was approximately 50ppm
      • 2) Dicer was found to have food debris in the hand piece and blades.
      • Corrective Action(s): 1) Bleach must be at least 100ppm to allow for proper sanitizing of equipment and utensils. Bleach was added to the 3 compartment sink at the time of inspection and tested at 100ppm.
      • 2) Ensure dicer is properly soaked and washed and sanitized after each use to prevent potential cross contamination of foods. Dicer hand piece and be washed with a brush to remove built on food residue. Dicer was washed and sanitized at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were found stored in food containers with the handles in direct contact with the ingredients.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning of prep cool door seals is required.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 20C.
      • Corrective Action(s): Cooler cannot be used for the storage of potentially hazardous foods until it is capable of maintaining foods at or below 4C on a consistent basis.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. Since facility uses both Quats and bleach, containers must specify bleach or Quats - accidental mixing of chemicals will result in the production of toxic gases.
      • Violation Score: 3
  26. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed wooden shelving unit has not been replaced/sealed.
      • Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-compartment sink was leaking at the drain area.
      • Corrective Action(s): Service sink and ensure it is not leaking water, otherwise there will be insufficient water to manually warewash. Operator contacted plumber at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Operator had a spray bottle labelled sanitizer which was a mixture of water, bleach, and Quats ammonia.
      • Corrective Action(s): Do not mix chemicals - this may lead to toxic gas production. Spray bottle was emptied and thoroughly washed at the time of inspection.
      • Violation Score: 9
  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dishwashing staff observed only washing equipment and utensils with soap and water. No sanitizing step carried out.
      • 2) Manual slicer was found to have food debris on the blades and hand piece.
      • Corrective Action(s): 1) All equipment and utensils must be washed, followed with a sanitizing step in order to prevent potential cross contamination. Operator reviewed proper warewashing steps with dishwashing staff at the time of inspection and equipment and utensils were washed and sanitized at the time of inspection.
      • 2) Ensure slicer is properly washed and sanitized after each use to prevent potential cross contamination. Equipment may need to be soaked to remove built up food debris.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station liquid hand soap was not accessible and cold water tap is broken.
      • Corrective Action(s): Handwash station must be accessible and be equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Soap was made readily available at the time of inspection. While cold water tap is being repaired, handwashing can be carried out at the 3-compartment sink.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Did not observe staff washing their hands throughout the inspection. Staff were also observed touching aprons and clothing throughout the inspection.
      • Corrective Action(s): All staff must adhere to proper hand hygiene practices and washing their hands at the proper frequency to prevent the spread of diseases.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Quats sanitizer spray bottle was pure sanitizer.
      • 2) Scoops were found in numerous containers, with the handles in direct contact with the ingredients or submerged in the ingredients.
      • Corrective Action(s): 1) Quats sanitizer in excess of 200ppm is not food grade and is considered toxic for humans. Bottle was emptied and replaced with 200ppm sanitizer at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food build-up was observed in the coolers and on the door seals.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Ensure sanitation plan is being followed.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Carpet was found in the kitchen.
      • 2) Shelving unit was made of unfinished wood.
      • Corrective Action(s): 1) Replace carpet with material which is smooth, non-absorbent, and easily cleanable.
      • 2) Shelving unit must either be removed of the wood finished to provide a smooth, non-absorbent, and easily cleanable surface.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water tap was not working for the handwash station.
      • Corrective Action(s): Service handwash station and ensure both hot and cold water taps are in good working order.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Green solution was stored in a bottle labelled sanitizer. Sanitizer and blue solutions were stored in unlabelled containers.
      • Corrective Action(s): Ensure containers are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed (check weekly). Bottles were labelled at the time of inspection.
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle had not detectable chlorine concentration. No bleach concentrate was available on-site for manual warewashing.
      • Corrective Action(s): Bleach at 100ppm to 200ppm is required to properly sanitize equipment and utensils. Bleach was purchased at the time of inspection and spray bottle was prepared with 200ppm bleach sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Pizza boxes were stored in the staff washroom.
      • 2) Scoops were stored with the handle covered in the food.
      • Corrective Action(s): 1) Food containers, equipment, and other food related items cannot be stored in the washroom to prevent potential contamination. Pizza boxes were moved from the staff washroom at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 9
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice and spinach curry cooked the previous night was at 6C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of potential pathogens. Ensure foods are rapidly cooled in shallow containers or in the walk-in cooler. Foods were moved to the walk-in cooler at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have food residue on the sharpening guard and manual vegetable cutter was found to have food debris on the blades and plunger.
      • Corrective Action(s): Ensure all equipment is disassembled and cleaned and sanitized after each use to prevent potential contamination of foods. Equipment was cleaned and sanitized at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station did not have single use paper towels or liquid hand soap.
      • Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap and single use paper towels were replaced at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Onions were stored on the floor.
      • 2) Canned pineapples and olives were stored in the original opened cans.
      • Corrective Action(s): 1) Ensure foods are stored off the ground to prevent potential contamination of foods.
      • 2) Once canned foods are opened, the contents must be transferred to food grade containers to prevent potential contamination of foods.
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions