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Gateway Pizza (Newton)

101 - 12877 76th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Gateway Pizza (Newton) has been inspected 29 times by Fraser Health Authority since January 9, 2013. The most recent inspection, on July 20, 2026, found no infractions.

13 of 29 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on January 12, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on July 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 7 separate inspections, most recently on September 12, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 11, 2018. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 30, 2025. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

29 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher final rinsing chlorine at plate measured at 0 ppm. Service the dishwasher to ensure it can obatin the final rinsing temperature at plate at least 50 ppm. In the mean time, use "Single-use" plates and utensil for dine-in services. Use the dishwasher for washing and rinsing purposes, then use 100 ppm of chlorine solution at the 3 compartment sink to sanitize the dishware.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher final rinsing chlorine at plate measured a t0 ppm.emperature at plate measured at 67'C.
      • Corrective Action(s): Service the dishwasher to ensure it can obatin the final rinsing chlorine at plate is measured at least 50-100 ppm. Date to be corrected: July 17, 2026.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Onions were stored in milk crates directly on the floor.
      • Corrective Action: Staff immediately moved the onions to a shelf at least 6 inches off the floor. All food must be stored at least 6 inches off the floor to prevent contamination.
      • 2. Single-use containers were stored directly inside the salad container.
      • Corrective Action: The operator immediately discarded the affected salad. Do not store single-use containers (such as scoops or cups) inside food to prevent cross-contamination.
      • 3. Chopped vegetables in the walk-in cooler were stored uncovered.
      • Corrective Action: Staff immediately covered all chopped vegetables. Ensure all food in cold storage is properly covered to protect against contamination.
      • Corrective Action(s):
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): A bag of yogurt was stored and dried at the window frame. Staff/operator immediately voluntarily discarded the bag of yogurt as the window frame is not a suitable food contacting surface. Do NOT store/dry/process any food by using the window frame.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One line cooler near the walk-in cooler cheese internal temperature at 12.5'C. Staff/operator immediately voluntarily discarded 3 containers of cheese stored in this cooler. Do not store any cold potentially hazardous food in this cooler until it can maintain the temperature at 4'C or below. Repair this cooler so it can maintain the temperature at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food in walk-in cooler stored without a lid or cover. Staff immediately covered the food with lid in walk-in cooler. Always ensure to cover the food to protect food from contamination.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler near the walk-in cooler cheese internal temperature measured at 12.5'C, ambient air temperature measured at 13'C.
      • Corrective Action(s): Repair the cooler so it can maintain the temperature at 4'C or below. Date to be corrected: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution was prepared.
      • When staff prepared solution, it registered over 1000 ppm chlorine.
      • Corrective Action(s): Ensure surface sanitizer is available at all times in all areas of premises. Use only 1/2 tsp of bleach per litre of water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at hand sink by dishwashing area and sweets prep area.
      • Corrective Action(s): Paper towel was restocked at both sinks.
      • Ensure all hand sinks are always equipped with hot and cold running water, liquid soap and single-use towels
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Incense candle was lit inside food prep area and releasing smoke while food prep was occurring. Staff were notified and educated. The candle was moved into the office area
      • Corrective Action(s): Ensure all food is protected and any incense candle lighting should not be done in food prep areas as smoke contamination may occur
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple food items left uncoverd in dry storage area and the walk-in cooler. Person in charge was informed and immediately had staff covered the items of concern.
      • Corrective Action(s): Ensure all food items are covered in a way that will prevent any contamination occurring to the food items.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Single-use containers used as scoops for dry ingredients in kitchen area
      • Corrective Action(s): Ensure all scoops are of suitable design, have handles, are easy-to-clean, and not single-use to prevent any possible contamination
      • Date to be corrected by: Immediately
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in to-go containers noted in small standing cooler at 12C. Items were stored in unit less than 2 hours ago and were moved to a working cooler at 4C or below. Operator to ensure potentially hazardous foods are not stored in units that cannot maintain ambient air temperature at 4C or below.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 handwashing sinks noted with no paper towels in dispenser. 1 handwashing sink noted with no liquid soap at the time of inspection. Operator to ensure all handwashing sinks are equipped witih hot and cold running water, liquid soap, and single-use paper towels to encourage proper and frequent handwashing. Paper towel dispensers are to be used to dispense paper towels.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry ingredients (e.g., sugar, shredded coconut) in pest-proof bins noted with no lids and to-go containers stored facing up at the time of inspection. Operator to ensure foods are covered to protect items from contamination. To-go containers are to be stored facing down on a clean surface to prevent contamination of food contact surfaces.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-door prep cooler near walk-in cooler and standing display cooler unable to maintain ambient air temperature at 4C or below. Screen door bottom component noted with large cracks along screen.
      • Corrective Action(s): Operator to ensure noted coolers are not used to store potentially hazardous foods until they are serviced or replaced and capable of maintaining ambient air temperature at 4C or below. Back door to remain closed at all times until bottom component of screen door is replaced.
      • Date to be Corrected By: 1 Week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiles under equipment along cook line missing and noted with build-up and grease.
      • Corrective Action(s): Operator to ensure floors are cleaned and sanitized daily and as per Sanitation Plan to prevent pest attraction. Tiles are to be replaced to ensure floors are smooth, non-porous, and easily cleanable.
      • Date to be Corrected By: 1 Week
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers and freezers in premises noted with no internal thermometers at the time of inspection.
      • Corrective Action(s): Operator to ensure units have working internal thermometers that measure ambient air temperature to facilitate daily temperature logs. Units that are not capable of maintaining ambient air temperature at 4C or below must not be used to store potentially hazardous foods.
      • Date to be Corrected By: Immediately
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Multiple scoops were not of suitable design. Many single-use containers used as scoops. The staff were directed to dispose of these single-use containers.
      • Corrective Action(s): Place scoops that have handles and are able to be cleaned and sanitized. The scoops should be stored in a manner that does not contaminate the food item (ex. outside of the food item).
      • Date to be corrected by: Today
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweets in display cooler #1 stored at 13C. Sweets contain dairy and are potentially hazardous foods. Staff mentioned that the display cooler is set to a higher temperature to maintain quality. Sweets were put into the display cooler <2 hours ago. Staff was able to adjust the display cooler during time of inspection and it reached 4C.
      • Corrective Action(s): Ensure all coolers are at 4C or less when storing potentially hazardous foods to prevent foodborne illness from microbial growth and/or toxin production. Maintain temperature logs as per food safety plan.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable grater observed with food debris and not cleaned/sanitized stored in the equipment storage area. Staff cleaned and sanitized the grater during time of inspection.
      • Corrective Action(s): Ensure all food contact equipment and utensilts are cleaned after each use to prevent microbial growth and/or toxin production and to prevent cross-contamination when preparing food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in dishwashing area not supplied with paper towel. Staff replaced paper towel during time of inspection.
      • Corrective Action(s): Ensure all handwashing stations are supplied with soap, paper towel, hot and cold running water at all times to promote proper handwashing ettiquette.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in cooler curtains (in pizza prep area and in sweets prep area) observed with red tape and ripped during time of inspection.
      • Corrective Action(s): Cooler door curtains must be repaired and the red tape removed to ensure the curtain surfaces are easy to clean and sanitize and to prevent microbial growth and cross-contamination to food.
      • To be corrected by: 1 month
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Large batch of cooked food left on counter to cool down in pot.
      • Corrective Action(s):
      • - Corrected during inspection - Operator placed the food in a large, shallow container and stored in cooler. Ensure that no foods are cooled in large pots left outside.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Food items that were in the process of being cooked were stored on the ground
      • Corrective Action(s):
      • - Corrected during inspection - All food items that were on the ground were discared. At no point during the cooking process should food be kept on the ground. Ensure that no more food is stored on the ground
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Food items noted to be left uncovered in coolers throughout the facility.
      • Corrective Action(s):
      • - Ensure that all food items not being used are covered and protected from contamination
      • To be corrected by May 13, 2021.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  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 caramelized onions was observed in the walk-in cooler and it was observed that the staff was moving the pot to the stove while the health inspector was checking the temperatures in walk-in cooler. The internal temperature of onions was measured at 28.9'C. Health inspector followed the staff to the organic bin outside of the facility. All discarded at this time. Repeated violation.
      • Corrective Action(s): Ensure the cooked onions are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. DO NOT cool foods by leaving at room temperature for more than 2 hours.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher not dispensing enough amount of chlorine sanitizer. Last compartment was filled with 200ppm chlorine at this time.
      • Corrective Action(s): All dishwasher to occur manually at the 3 compartment sink. Poster for manual dishwashing using 3 compartment sink provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Open can of pineapples observed in the pizza prep cooler.
      • 2) Bags of onions placed on floor at the back. Peeled onions are in stored in milk crates.
      • Corrective Action(s): Ensure all can foods are transferred to food grade containers once opened at all times. Ensure all foods are placed at least 6inch off the floor, never directly on floor. Obtain food grade containers for peeled onions as discussed at this time.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): No proper steps being followed for advanced cooking and cooling.
      • Corrective Action(s): Ensure to submit a Food Safety Plan for caramelized onions. i.e. from beginning of the procedures (ex. onions are chopped) --> how they are cooked (include cooking temperature ex. onions are cooked until the internal temperature reaches at least 74'C or above and if not Corrective Action will be taken ex.heat until 74'C is reached) --> how it is cooled (ex. from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours) this has to be done by transferring into smaller containers or using ice ward to stir food occasionally or in ice bath to promote rapid cooling prior to placing in cooler --> how it is reheated (until the internal temperature reached 74'C) --> what's happening after? stored for later use? explain.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher not dispensing enough amount of chlorine sanitizer for final rinse cycle. Numerous tries did not help. Technician was contacted.
      • Corrective Action(s): Ensure to have the dishwasher repaired. Contact the health inspector to notify.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large pot of caramelized onions had internal temperature ~24.5'C. Operator had advised the onions were cooked at 2:00AM. Staff could not discard the entire pot, so bleach was poured in food at this time. Picture taken.
      • Corrective Action(s): Ensure to cool foods from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. NEVER cool foods by leaving at room temperature for overnight (more than 2 hours).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available for use for the front prep area. 200ppm chlorine solution was prepared at this time. Staff was advised to have all prep surfaces sanitized using the solution at this time.
      • Corrective Action(s): Ensure to prepare sanitizer solution and have all prep surfaces sanitized PRIOR to initiating any food prep in the morning, every 2 hours and after each possible contamination during operation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations (front prep/back prep/dishwashing area) missing liquid soap. Operator had replenish the soap at this time.
      • Corrective Action(s): Ensure all handwash stations are adequately supplied with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations (front prep/back prep/dishwashing area) missing liquid soap. Operator had replenish the liquid soap and staffs working at these stations were advised to rewash their hands at this time.
      • Corrective Action(s): Ensure all staffs are following proper handwashing practice at all times.
      • Violation Score: 5
  22. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walkin freezer must be at -18c or below at all times. Walkin freezer was found at -10c.
      • Corrective Action(s): Repair freezer so it reaches -18c or colder at all times.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: All wooden food contact surfaces/shelves must be easy to clean material. Shelves in cooking area were found to be in disrepair. They require refinishing or resurfacing and must be easy to clean, non-porous material.
      • Corrective Action(s): Refinish or replace all wooden shelves so they are easy to clean material.
      • This must be completed by March 1, 2019.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Chest freezer in sweet cooking area is not working. Any equipment that is not working or in operation must be removed from facility.
      • Corrective Action(s): Remove the chest freezer. Note: This is oustanding from last routine inspection.
      • This must be completed as soon as possible.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All coolers must be equipped with thermometers.
      • Insert coolers near cooking area were missing thermometers inside the coolers.
      • Corrective Action(s): Replace or install new thermometers. Ensure they are working and accurate.
      • Violation Score: 1
  23. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Walkin cooler and walkin freezer have been installed. A wall has been taken down in older kitchen area. These renovation/changes have been made without any health approval.
      • Corrective Action(s): Do not make any changes without notifying the health department. In future, you must contact Environmental Health Officer before making changes to construction, menu, and any plans related to operation.
      • Violation Score: 3
      • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit was not posted in visible location during time of inspection.
      • Corrective Action(s): Health permit must be posted at all times and must be located in a location that is visible to the public/customers.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Preperation/storage shelves in back cooking area (for sweets) are lined with newspaper. Newspaper is not to be used for any food contact areas as it can lead to contamination of food.
      • Corrective Action(s): Remove immediately. All storage shelves and areas must be easy to clean at all times.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All walkin coolers, under the counter coolers must have thermometers.
      • Corrective Action(s): Replace all thermometers in each cooler.
      • Additionally, you should have a temperature log for each cooler.
      • Violation Score: 1
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The following was observed during this inspection:
      • 1. All sanitizer buckets were at 0ppm concentration during time of inspection.
      • 2. Dishwasher found at 0ppm concentration.
      • Corrective Action(s): The following was completed during this inspection:
      • 1. Operator replaced all sanitizers with new bleach water and concentrations were at 100ppm concentration.
      • ENSURE ALL SANITIZER BUCKETS ARE BEING CHANGED ON FREQUENT BASIS. **This was corrected during inspection**
      • 2. Dishwasher repairman was called during time of inspection. Dishwasher must reach 50ppm concentration.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. All handwashing stations were missing paper towels or paper towel dispensers were not working properly.
      • Corrective Action(s): All paper towel dispensers must repaired immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sweet trays in storage area in the back are not covered. All foods are open to contamination.
      • Corrective Action(s): Cover all trays and food items. Transfer all dry food items into containers with tightly closing lids.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen area where sweets are now being prepared/cooked needs to be reorganized and cleaned thoroughly.
      • Corrective Action(s): Reorganize back area and clean thoroughly. All open bags of ingredients must be transferred to containers with lids.
      • Ensure all chemicals are being stored separately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing station in back prep area has hot/cold running water but the handles are missing on the faucet.
      • Corrective Action(s): Repair immediately.
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front "indian sweet" display cases found greater than 4c during time of inspection. Note: these coolers are new and have not been in operation.
      • Corrective Action(s): Coolers were turned on and reached 4c at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher found to be at 0ppm concentration for rinse cycle. Dishwasher must reach 50ppm concentration for sanitizing rinse cycle.
      • Corrective Action(s): Operator called dishwasher repair man to fix sanitizer rinse cycle during time of inspection. Dishwasher repair man repaired immediately during time of inspection. Dishwasher reached 50ppm concentration.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Newspaper found to be used to line work food prep counter in food cooking area. This can lead to the contamination of food and is not an easy to clean material. All surfaces must be made of a surface that is easy to clean and sanitize.
      • Corrective Action(s): Operator removed newspaper immediately during time of inspection. Do not use Newspaper to line any food equipment/preparation areas or surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing station in cooking/oven area is not in good working order. This handwashing station needs to be replaced and made of material that is easy to clean.
      • Corrective Action(s): Replace handwashing station as discussed during this inspection.
      • This needs to be completed for November 5, 2017.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): All sanitizer buckets were not labelled during inspection. All chemicals must be labelled to prevent contamination to food.
      • Corrective Action(s): Ensure all sanitizers and chemicals are labelled properly. Operator labelled all sanitizer buckets during time of inspection.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal items (ie. staff clothing and purses) found throughout the kitchen facilities. This can lead to the contaminatio of food equipment and areas.
      • Corrective Action(s): Do not store any personal items in the kitchen. Operator to provide a staff area for all staff to place their personal items. This area is to be located away from the kitchen preparation/cooking areas.
      • This must be completed by next inspection.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers missing or need replacement in the following coolers:
      • 1. Walkin cooler
      • 2. Under the counter cooler in cooking area
      • 3. Display coolers in "indian sweet" retail area
      • Corrective Action(s): Replace or install new thermometers. This shall be completed by next inspection.
      • Violation Score: 1
  27. Follow-Up Inspection

    0 infractions

  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    0 infractions

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