Skip to content
Loading map…

Garden Park Tower & Rose Room

101 - 2825 Clearbrook Rd, Abbotsford · Restaurant

17 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 containers of prepared vegetables stored on carts in the walk-in cooler not covered
      • 2. Dry good scoop was stored inside of the flour container in the pantry
      • Corrective Action(s): 1 .Ensure all foods are covered with a foodsafe lid, cover or plastic wrap when storing.
      • 2. Ensure all scoops are stored outside of the container
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food spills and food container spills observed in walk in cooler freezer. There is some spilt brocolli cheddar soup frozen on the floor. Cleaning and organizing required.
      • 2. Vegetable slicing machine (RoboCoop) parts in storage located in front of walk in cooler with food residue. Further deep clean required.
      • Corrective Action(s): 1. Ensure to clean food spills or fallen food containers in storage. Correct daily. For frozen soup on freezer floor, clean during next thaw procedure of walk in freezer.
      • 2. Ensure to deep clean machine parts and remove any left over food residue before storing parts away.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Hot soup was being placed in walk in cooler too soon after cooking. Lots pots of soup were observed in walk in cooler between 40C to 60C. This is too hot and will result in improper cooler and warming up the walk in cooler into the danger zone. Walk in cooler ambient temperature was at 4.2C.
      • Corrective Action(s): Ensure to implement proper cooling procedures for hot foods to 4C. Hot foods should be cooled to 20C within 2 hours with the help of ice baths or ice wands then placed in the cooler to be cooled to below 4C and below within 4 hours. It is acceptable to leave the lids off of hot soup containers and food to let it cool naturally at room temperature to reach 20C. Please apply this correction right away to prevent food contamination. If necessary, reduce the size of the soup containers to allow for faster cooling.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In walk in freezer there are containers of raw protein (sealed ribs and ground meat) stored on shelving above ready to eat foods such as strawberry short cake. This can lead to cross contamination.
      • Corrective Action(s): Ensure to always store raw protein away or below ready to eat foods. Please rearrange shelving in this unit so ready to eat foods are protected from contamination. Correction required today.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer observed at -8C at the time of inspection. -18C and below are required for long term storage.
      • Corrective Action(s): Apply repair and maintenance as required to ensure this unit can reach -18C and below overnight. Correction required in one week.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler door jams and sometimes is hard to open. Repair needed to prevent staff from being locked into walk in cooler.
      • Corrective Action(s): Ensure walk in cooler door can open and close properly to prevent staff from being locked inside. Correction required in one week.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): * Sanitizer was not set up in kitchen at beginning of inspection; staff reminded to keep sanitizer available and ready to use in work stations for sanitizing food equipment and surfaces during operation
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Chilli found uncovered in plastic containers and not protected from contamination; also, some butter found stored uncovered in walk-in cooler too; these items had to be discarded(Operator to discard-- disinfectant was used to spray on product so not used)
      • Corrective Action(s): * Ensure ALL food covered and protected from contamination
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some cleaned dishware was found being covered with towel and this is unsanitary; operator reminded to to use food grade covers
      • Corrective Action(s): * Ensure all covered dishware covered with proper food grade covers, not towels
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found under grill/cooking area that requires cleaning; operator reminded to clean ALL areas regularly to ensure build up of grime/debris removed
      • Corrective Action(s): * Ensure ALL areas properly cleaned and maintained in sanitary condition(eg. at cooking line the equipment may have to be lifted/removed for properly cleaning to be done)
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * The cutting board and knife storage station is not suitable or food grade; discussed with operator removal/replacement of this storage unit with food grade unit; some cloths being used were not suitable as they had deteriorated and were found to be stringy and not suitable any more
      • Corrective Action(s): * Ensure the cutting board/knife storage station/unit to be replaced with suitable food grade unit; ensure all wiping rags are suitable and free of deterioration for food contact surfaces
      • Violation Score: 9
  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Dishwasher final rinse was 71'C after multiple full cycles(one of the cycles was 74'C); this dishwasher has been problematic on other occasions and not maintaining proper final rinse temperature on consistent basis; discussed review for new dishwasher installation
      • Corrective Action(s): * Ensure dishwasher final rinse maintained optimally at 74'C/165'F or hotter internally and on consistent basis; DOCUMENT daily checks on monitoring records and maintain these daily
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning (deep) through out kitchen
      • Corrective Action(s): Correct today
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Replace knife/cutting board table and cutlery storage rack with food grade types.
      • Provide only food grade towels and cloths and store these in sanitizer between use.
      • Corrective Action(s): Correct today
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Baseboards to be secured/replaced where missing.
      • Ceiling tiles to be food grade types where food stored and replaced when deteriorated.
      • Corrective Action(s): Correct April 2019
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Single use containers and catering food equipment found uncovered, unprotected from contamination; operator reminded to cover and protect all single use containers and food equipment to protect them from contamination
      • Corrective Action(s): * Ensure all single use containers and catering food equipment properly covered and protected from contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Build up of grime/debris found through out kitchen under food equipment, shelving, tables and baseboards/corners that requires immediate cleaning attention to maintain sanitary condition
      • Corrective Action(s): * Ensure all areas properly and thoroughly cleaned on regualar basis and remove all build up of grime/debris through out kitchen and storage
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Cutlery storage rack and cutting board/knife storage table areas are not suitable or have deteriorated and require upgrading to food grade tables/shelving
      • Corrective Action(s): * Ensure all food equipment and storage areas suitable food grade materials and free of deterioration, etc.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Dishwasher final rinse was 71'C after 20-30 full cyles; operator must have dishwasher repaired so that it maintains final rinse of 74'C/165'F or hotter at plate surface (optimal)
      • Corrective Action(s): * Repair dishwasher so that final rinse maintained at 74'C/165'F or hotter internally
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Ceiling tiles in back storage area not suitable/food grade types and one is also missing; operator to replace all of these ceiling tiles with food grade tiles and replace missing one; also, repair any ripped ceiling tiles too; Also, there are some broken/missing baseboards in kitchen and staff washroom areas that require repair/replacement for easier cleaning and reduction of pest entrance
      • Corrective Action(s): * Replace all ceiling tiles in back food storage room with food grade tiles and replace all missing/ripped tiles; Ensure all missing/broken baseboards replaced and in proper working order
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters in various areas of food service areas; Operator reminded that wiping rags must be stored in sanitary manner in sanitizer buckets
      • Corrective Action(s): * Ensure all wiping rags kept in sanitizer between use and maintained in sanitary condition
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Some single use containers were being stored improperly; operator reminded to store properly (eg. on tray or in proper food grade bags)
      • Corrective Action(s): * Ensure single use containers properly stored in sanitary condition
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * The cutlery cart has deteriorated and to be replaced; also, the cutting board storage area has deteriorated too and requires upgrade
      • Corrective Action(s): * Replace cutlery cart and cutting board storage area table with ones that are in proper food grade condition and free of deterioration
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Vents in ceiling tiles have dust/debris accumulations and require frequent cleaning to remove build up and reduce risk of cross contamination of food below.
      • Corrective Action(s): * Ensure all ceiling vent areas are cleaned regularly to remove build up of grime/debris, etc., and reduce risk of cross contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Build up of grime/debris found under some cooking equipment and other food equipment that requires cleaning attention and more frequent maintenance.
      • Corrective Action(s): * Ensure ALL areas properly cleaned and maintained in sanitary condition. Monitoring that cleaning is done properly should be implemented.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Storage table for cutting boards and knives has deteriorated and requires upgrade to proper working food grade table. Also, cutlery tray storage table has deteriorated and requires upgrade to proper working food grade table. Also, cutlery storage in dry storage room to be covered with food grade covers (eg. saran wrap, etc.) and NOT towels or cloths as this is unsanitary. Towels are not to be used to cover food/food equipment as this is unsanitary
      • Corrective Action(s): * Replace all storage tables that have deteriorated to tables in proper food grade condition and easy to clean (eg. stainless steel, etc). Also, do NOT use towels for covereing food/food equipment as this is unsanitary practise.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Baseboard near stove has deteriorated and food accumulating along baseboard. Baseboards should be maintained securely to allow proper cleaning and maintenance
      • Corrective Action(s): * Ensure all baseboards secured and in proper working order to allow cleaning to occur. Also, repair base of ice machine as edges/corners of base have deteriorated
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Frozen soup was found uncovered in walk-in freezer and operator immediately covered it to protect it from contamination
      • Corrective Action(s): * Ensure ALL foods covered in storage areas to reduce risk of cross contamination issues, (ie. protecting food)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * some build up of grime/debris found under prep table near walk-in cooler that requires cleaning and other areas under some equipment-- hard to reach areas. These areas are to be properly maintained and cleaned regularly to reduce build up of grime/debris, etc. Also, clean behind freezer units including back ones where bread is stored, etc
      • Corrective Action(s): * Ensure ALL areas are properly cleaned regularly and maintained in sanitary condition
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: * Staff handling food to wear proper hair protection to reduce risk of hair getting into foods being prepared
      • Corrective Action(s): * Ensure staff wear proper hair protection while handling foods to reduce risk of hair getting into the foods being prepared
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some drink bottles and cell phone were left on food counters and food equipment which can lead to cross contamination of food. This is unsanitary and not acceptable.
      • Corrective Action(s): * Ensure all personal items and non food stuff stored away from food storage/food prep areas to reduce risk of cross contamination of food
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Cloth covers were still found on food equipment and this is not acceptable food grade cover for food equipment. Some shelving has deteriorated in kitchen storage areas and requires upgrade to proper cleanable surfaces(eg. stainless steel, etc)
      • Corrective Action(s): * Ensure all storage shelf surfaces properly cleanable and cover food equipment with proper food grade covers for sanitary reasons
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Dishwasher heating unit was not working in the high temperature dishwasher and part was on order. Maintenance manager had contacted dishwashing repair person to repair the unit. For the short term operator to use single use disposable plates, cutlery and cups, etc.
      • Corrective Action(s): * Repair dishwasher immediately as this is required to operate this premises as part of original approvals. A properly working dishwasher must be available on site at all times to properly wash and sanitize food equipment and dishware.
      • Violation Score: 9