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Gaya Korean Restaurant

5240 Rumble St, Burnaby · Restaurant

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods observed stored at room temperature:
      • -large bucket of shredded cabbage
      • -large bucket of cut zucchini
      • -large bowl of mushrooms
      • Operator indicates they are in use and prepared in the last 30 minutes but operator is busy preparing other dishes
      • -Food inserts for the preparation cooler -a few such as the one for the eggs is stacked too high
      • Corrective Action(s): If you are not going to process the foods right away then place the potentially hazardous foods in the fridge
      • -Do not exceed the indented line in the insert trays at preparation coolers -that is the fill-line. Foods stored above this may not be maintained below 4 deg C
      • Time/temperature control of potentially hazardous foods must be adhered to
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handsoap observed at front handsink next to pump soap
      • Corrective Action(s): Do not use bar handsoap -can transfer bacteria.
      • Use your single-dispensing pumped soap only
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Makeshift carboard dividers to control splashes from the preparation table to garnish trays
      • Single use sports bottle used to contain water overflow from the hose at the stove
      • Corrective Action(s): Do not re-use single use materials/bottles.
      • Use washable materials such as the trays/containers shown
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Improper cooling of the pork gamjatang meat and broth observed in large basket on the counter and the two broth buckets -operator indicates it was just recently cooked less than half an hour ago
      • Corrective Action(s): You must cool potentially hazardous foods FAST:
      • Step 1: 60 deg C to 20 deg C within 2 hours using ice wands/ice baths for the broth and wide-shallow pans for the meat at 1-3" layer
      • then
      • Step 2: 20 deg C to 4 deg C within 4 hours in the fridge
      • Operator to purchase more ice wands for the follow-up inspection
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Bar handsink -the hot water pressure is too weak
      • Corrective Action(s): Increase hot water pressure to the same as the current cold water pressure
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: AGAIN operator is using the 18-20" diameter enormous pots that fit neither the dishwasher or the dish sinks
      • NOTE: this was cited in the January 8, 2024 Routine inspection
      • Corrective Action(s): All equipment requiring washing must either fit the dishwasher or the dish pit sinks otherwise remove from the premise
      • Remove the 18-20" pots
      • Final warning -next citation will be ticketing
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Electric kick scooter observed in the back kitchen -partially blocking the fryer
      • Corrective Action(s): Remove from the kitchen
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -AGAIN observed a knife and a cleaver stored inbetween appliances in an unsanitary location
      • NOTE: this was cited in the last routine inspection on April 24, 2024
      • Corrective Action(s): Dishwash the knives
      • Store your utensils/knives in a sanitary location such as your knife holders, magnetic wall strips or clean washable containers
      • Correction Order issued -this is the final warning, next enforceable step is ticketing
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed a mound of utensils in a container being dishwashed
      • Observed dishware being towel drying down
      • No bleach sanitizer for food contact surfaces available for the back kitchen -the sanitizer spray bottle was empty at time of inspection -no Chlorine Test Strips available
      • Corrective Action(s): When ware washing only ONE LAYER of utensils must be washed at a time otherwise obtain the utensil basket accessory that keeps the silverware upright
      • Do not towel dry dishware -air dry ONLY
      • Have your sanitizer spray bottles/buckets prepped and ready at the start of the day maintained >100ppm chlorine residual
      • Obtain Chlorine Test Strips to test sanitizer solutions daily
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash sink AGAIN deficient: no soap available -pumped soap bottle has disappeared
      • NOTE: this critical infraction was cited in the last routine inspection on April 24, 2024
      • Corrective Action(s): ALL handsinks must be adequately stocked:
      • -pumped soap
      • -paper towels
      • -hot/cold water
      • -clear for use
      • Install a fixed soap dispenser at the back kitchen handsink
      • Correction Order issued -final warning, next enforceable step is ticketing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pooling of raw shelled eggs observed and stored
      • Corrective Action(s): You must be cooking the egg as soon as it is cracked open for single dishes
      • Print out the following document in english and korean at the following link under "eggs":
      • http://www.bccdc.ca/health-professionals/professional-resources/food-premises-guidelines
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the three staff have this certification. One of the staff's FOODSAFE Level 1 certification expired years ago
      • Corrective Action(s): At least one staff must have this certification or equivalent
      • Violation Score: 1
  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): Hydrated vermicelli noodles stored at room temperature below cooking line on the floor -worker indicates he added water there about 10 minutes ago
      • Double stacking of inserts at bar preparation cooler -one tray of bean sprouts
      • Corrective Action(s): Once noodles are hydrated they are potentially hazardous foods - store in the frige until needed
      • Do not double stack inserts -one layer only otherwise foods will be above the fill-line and not be kept below 4 deg C
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife stored between preparation coolers
      • Knife holder with more knives are food laiden -unsanitary
      • Corrective Action(s): Dishwash all knives and knife container
      • Area between prepration coolers cannot be cleaned and sanitized in a practical manner -do not store knives there!
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen designated handsink covered up with pots/gloves. Workers are using the adjacent utility sink for handwashing
      • NOTE: this has been cited previously -see November 22, 2022 routine inspection -Continued infractions will require increased enforcement (i.e. ticketing)
      • Corrective Action(s): Designated handsink must be clear for use and handwashing must be done only there not in the utility food sinks where foods can be contaminated
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area behind cooking line is grease/food laiden
      • Floor area under dry storage shelves in back kitchen food laiden -foods such as the open batter powder, container of ginger stored on the floor
      • Corrective Action(s): Do not store foods on the floor it is harder to mop/clean there and monitor for pests
      • Once opened keep bulk foods like the batter powder in rodent proof containers
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 lights are burnt in the kitchen:
      • -one light at the exhaust hood
      • -one light in the Walk-in cooler
      • Corrective Action(s): Replace bulbs to properly illluminate foods
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris/grease behind the cooking line
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: All pots and pans must fit either the wash sink compartments or dishwasher to facilitate washing.
      • Two sizes cannot accomodate this:
      • -18-20 inch diameter pots
      • Note these pots may fit but the dishwasher door cannot open high enough to put the pots in
      • Corrective Action(s): Remove these enormous pots until these changes are made
      • NOTE: if you are purchasing a new commercial washer submit the mechanical specifications for approval of its use
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet at back handsink -the hot water faucet is missing the knob (although it can still be moved with effort)
      • Corrective Action(s): Replace the knob
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator added another preparation cooler next to cooking line without approval
      • Corrective Action(s): Submit revised floor plans indicating this structural change
      • In the future inform this department before making structural changes (ie. such as adding sinks, removing walls, adding equipment)
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Only napkins and pumped bottle soap available at front handsink Operator to install a wall fixed paper towel and soap dispenser at the new front handwash sink
      • Corrective Action(s): Operator to install a wall fixed paper towel and soap dispenser at front handsink
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed screwdriver from upper shelf fall into hot sauce during inspection
      • Cabbages stored in newspaper directly
      • Corrective Action(s): -Discarded the hot sauce.
      • Do not store non-food related items in food preparation areas and cover foods
      • -Discard the outside layer of the cabbage -do not store foods in newspapers! not food grade material
      • Violation Score: 5
      • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Worker processing kimchi cabbage on the floor.
      • Corrective Action(s): Do not process foods on the floor
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hydrated noodles/rice cake at room temperature in excess of 2 hours as per operator
      • This was cited previously in the Correction Order June 7, 2022 inspection -Ticket #AH71932589 issued
      • Corrective Action(s): Discard hydrated noodles/rice cake
      • Store potentially hazardous foods health safely in the fridge at or below 4 deg C
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed soy sauce buckets being dishwashed on the side -the cleaning nozzles cannot clean the inside of the container
      • Bleach sanitizer spray in the back kitchen ~0ppm residual as per test strips
      • Corrective Action(s): These buckets must be dishwashed upside down for adequate cleaning
      • Bleach sanitizers must be maintained >100ppm residual
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -AGAIN observed open food processing at point of sale front area.
      • -Reuse of food containers that cannot be cleaned properly -food in the handle cannot be cleaned
      • -AGAIN foods stored on the ground -onions, potatoes
      • Corrective Action(s): -NO FOOD PREPATION is allowed in the front bar area as there is no handwash sink available.
      • As you have been cited multiple times for this infraction you will need to install a designated handwash sink in this area.
      • -Do not reuse food containers that cannot be cleaned adequately
      • -Do not store foods on the ground -store elevated on your shelves
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat / Fish cake thawing at room temperature
      • Corrective Action(s): Do not thaw potentially hazardous foods at room temperature
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tin foil used to line shelves
      • Corrective Action(s): Do not use disposable materials as a food liner -you must be cleaning and sanitizing the stainless steel shelves as needed
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the three staff on duty have this certification
      • Corrective Action(s): Have at least one staff certified at all times
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few foods double stacked in the preparation cooler -insert level above the fill-line -carrots at 7 deg C, beef cuts 9 deg C
      • A bucket of mayonnaise stored at room temperature -been there a few days as per operator
      • NOTE: the storage instructions indicate "Refrigerate After Opening"
      • Corrective Action(s): Discarded foods
      • Store foods only one level at preparation cooler -insert level under the 2nd indented line
      • Always follow the labelling storage instructions for all your foods
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dirty wiping towels simply left on kitchen counters
      • Corrective Action(s): Maintain your rinsed wiping towels in a bleach sanitizer at >100ppm chlorine residual (1/2 teaspoon bleach + 1 liter of water)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash sink AGAIN deficient:
      • -blocked off with dishes inside compartment and a bin in front of it impeding access
      • -paper towel roll not in dispenser
      • You have been cited in previous routine inspections as well:
      • March 1, 2022 Routine Inspection
      • May 31, 2022 Routine Inspection
      • Correction Order issued -next enforcement step is ticketing
      • Corrective Action(s): Keep you handwash sinks adequately stocked and clear for use: paper towels dispensed, pumped soap, hot/cold water
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen doorsweep has come undone in the corner
      • Corrective Action(s): Repair -must be flush with the ground with no gaps
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Upper shelves of kitchen disorganized, grimy, food debris
      • Floors under cooking line have cardboard and newspaper (for soaking up the grease)
      • Kitchen wall above preparation cooler noticeably dust laiden
      • Walk-in freezer and Walk-in cooler disorganized and shelves dirty
      • Corrective Action(s): Clean and sanitize
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Mushrooms in water stored in a large container at room temperature
      • REPEAT infraction Correction Order issued
      • Corrective Action(s): Do not store hydrated mushrooms, noodles at room temperature -transfer to the fridge as they are potentially hazardous foods once hydrated
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed cabbages directly stored on shelves in dry storage area
      • This is a REPEAT infraction from last week Correction Order issued
      • Corrective Action(s): Discarded the cabbages
      • Protect your foods, store the cabbages in the original bags on the shelves. Storage shelves are not regularly sanitized
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen rice noodles AGAIN observed thawing at room temperature in stagnant water
      • REPEAT infraction Correction Order issued
      • Corrective Action(s): Thaw foods safely in the fridge, as part of the cooking process or under cold running water
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back screen door observed in use and the door sweep has not been repaired -there is STILL a large gap underneath
      • REPEAT infraction from last week -Correction Order issued
      • Corrective Action(s): Repalce the door sweep so it is flush with the ground. Otherwise keep the back main door closed to better exclude entry rodents
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: NEW OBSERVATION: pooling oil/food debris observed behind the cooking line and underneath
      • Corrective Action(s): Mop, clean and disinfect nightly
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Dry noodles were being stored in water in a large container and small container at room temperature. Staff noted noodles soaking in water since the morning.
      • Corrective Action(s): Discard large container and small container of noodles.
      • -Potentially hazardous foods cannot be stored within the Danger Zone (4C to 60C) for more than 2 hours.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cooked rice found in an unplugged hot-holding unit. Temperature measured at 27C. Staff noted that "cold rice" used for their dishes.
      • 2) Two large pots of broth found found on the floor of cooking area. Temperature measured at 26C. Staff noted that broth cooked in the morning. Time of inspection was approximately 1:30pm.
      • Corrective Action(s): 1) Discard cooked rice.
      • -Hot potentially hazardous foods are to be stored at or above 60C to minimize bacterial growth. Foods cannot be stored within the Danger Zone (4C to 60C) for more than 2 hours.
      • 2) Discard two large pots of broth.
      • -Hot potentially hazardous foods are to be stored at or above 60C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several wet, sanitizing cloths used found at room temperature in front area and back area.
      • Corrective Action(s): Store sanitizing cloths in sanitizer buckets with adequate chlorine concentration.
      • -Wet cloths at room temperature can promote bacterial growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Rubber tubing found in the handsink. Paper towel dispenser beside handsink was empty.
      • Corrective Action(s): Remove rubber tubing and refill paper towel dispenser.
      • -Fully equipped handsinks that are accessible to the staff allows for adequate handwashing and sanitation.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff in back area wiping gloved hands on towel several times during inspection. Staff continued to use same gloves.
      • Corrective Action(s): Directed staff to change gloves.
      • -Gloves are single-use only and are to be changed with new tasks. Ensure hands are washed prior to putting new gloves on and after removing used gloves.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Prep cooler noted in previous inspection remains in point of sale area and has not been removed. No handsink is present. Per previous inspection, added prep cooler can remain "providing that is is only used for storage of pre-packaged food items and there is not food preparation or direct food handling."
      • -Observed pre-packaged food and containers of unpackaged food, such as kimchi and salad, stored in prep cooler.
      • Corrective Action(s): Move containers of cold food into coolers in kitchen area. Only keep pre-packaged food in prep cooler in point of sale area. Since this area does not have a handsink, adequate sanitation and hand hygiene cannot be guaranteed during food handling. This is a repeat violation. Correction order issued.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bag of onions stored on the ground near handsink and chemical storage area.
      • 2) Three whole cabbages directly stored on shelf in back area.
      • 3) Found opened container of dry rice in back area.
      • Corrective Action(s): 1) Move bag of onions away from handsink and chemical storage area to protect food from contamination. Store foods at least 6 inches off the ground.
      • 2) Move cabbages into food-grade containers or bags. Shelving is not a sanitary method for storing foods.
      • 3) Close container. Ensure containers are closed and food is covered to protect from contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen rice noodles were being thawed in a large container and a smaller container of water at room temperature. Noodles have been thawing since the morning per staff.
      • Corrective Action(s): Discard rice noodles.
      • -Proper thawing of food can be done under refrigeration (at or below 4C) or under cold, running water to minimize bacterial growth.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Large gap observed under back door leading outside.
      • 2) Newspapers soaked in cooking oil found underneath cooking area which is near the back door.
      • Corrective Action(s): 1) Install a door sweep to cover gap. This will minimize entrance of pests. Correction in 1 week.
      • 2) Discard oil-soaked newspapers. This condition can attract pests. Correction by today.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - 2 containers of marinated cooked potatoes were stored at room temperature for > 2hrs. Internal temp was 17C and 29C. Staff reported the container at 17C had been taken out of the cooler since 11am and product at 29C had been cooling at room temperature since 11am.
      • Corrective Action(s): - Discarded by staff at time of inspection.
      • - Potentially hazardous food is to be kept refrigerated at 4C or colder or held hot at 60C or above.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Food contact surface sanitizer was not in use in the kitchen. Spray bottles present (labelled sanitizer) with 0ppm chlorine or quats. Bleach was present but not in use.
      • Corrective Action(s): - Bleach sanitizer solution was mixed at time of the inspection. Concentration measured 200ppm chlorine. Use sanitizer solution on food contact surfaces. In use food contact surfaces are to be cleaned and sanitized at least every 4 hours or more frequently if they have become contaminated (such as after handling raw meat).
      • - Review sanitation procedures and ensure they are followed.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Dishes were stored in handsink, handsink partially obstructed with mop bucket and no paper towel was present. Mgr reported hands are washed at the dishwashing sink
      • Corrective Action(s): - Paper towel was supplied, dishes removed and mop bucket moved at time of the inspection.
      • - Ensure handwashing sink is always accessible (not blocked or used to store items) and supplied with liquid soap and paper towel at all times. Hands are to be washed in designated handsink.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: -Alterations were made to food premises without approval. "Smoke well-being" oven and exhaust canopy were added within the kitchen. Prep cooler was added at point of sale area where there is no handsink present.
      • Corrective Action(s): - Discontinue use of oven immediately. Remove equipment specified above and return layout of premises to that which is on the approved plans
      • [Date to be corrected by: 03-Mar-2022]
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Bag of onions and boxes of food products stored directly on the ground
      • Corrective Action(s): - Store all food items on shelving 6 inches off of the ground. [Date to be corrected by: today]
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Back door to kitchen was wide open which could allow for pest entrance. Door is equipped with a screen but it was not in use
      • - Kitchen is cluttered with miscellaneous items (containers, boxes, food debris) on the floor which does not facilitate cleaning or monitoring for pest activity and can create runways and harbourage areas.
      • Corrective Action(s): - Keep back door closed or use screen
      • - Remove excess items (containers) and re-organize so that floor is kept clear to facilitate cleaning and monitoring for pest activity. [Date to be corrected by: 08-Mar-2022]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and dirt noted on floor particularly under shelving and equipment where items are stored
      • - Grease accumulation noted under cook line
      • Corrective Action(s): - Remove all moveable items from floor and thoroughly clean floor to remove all dirt and debris. Clean area under cook line to remove grease. [Date to be corrected by: 08-Mar-2022]
      • Violation Score: 3
  21. Routine Inspection

    0 infractions