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Ginkgo

7579 Vedder Rd, Chilliwack · Restaurant

33 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods such asa rice, cooked noodles were found stored at ambient room temperature. Observed a staff putting back cooked rice into the walk-in cooler when the inspector attended the facility.
      • Corrective Action(s): Do not store potentially hazardous foods at ambient room temperature. If being used to cook, take out amount/portion that can be processed within 20 minutes. This is to prevent growth of harmful pathogens such as clostridum botulinum, staphilococcus autrud, escherichia coit, in the danger zone between 5 - 59°C.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed previously frozen raw meats (pork) on the ground in boxes being thawed at ambient room temperature. Found 4 boxes of raw pork. The operator is cooking the meats to at least 74°C. Observed previously frozen raw chicken inside the 3-compartment sink in water.
      • Corrective Action(s): Do no thaw inappropriately.
      • Thawing can be done inside a cooler at 4°C overnight, or under cold running water fully submerged.
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator had a food safety planon-site. Inspector found multiple incorrect information such as coking temperature, freezing temperature.
      • Corrective Action(s): With the help of Food Safe certified staff, ensure food safety plan is corrected appropriately. To be corrected within 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed black debris on the walk-in cooler fan, dried dusts on the walk-in cooler shelves, oils dripping on the ventilation hood, layers of boxes on the floor.
      • Corrective Action(s): Clean and sanitize.
      • Discard cardboard boxes at minimum at the end of work day and clean the floors according to sanitation plan. To be corrected within 3 days.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Found a metal strainer that was broken with metals protruding.
      • Corrective Action(s): Discard. Do not use.
      • Cheack all metal utnsils and discard broken utensils.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): When the inspection started there was no staff on duty had Food Safe. During the inspection, a Food Safe certified staff showed up. He states that he is usually on-site at all times for all work hours/days. Currently the facility operates from Tuesday to Sunday (6days a week) from 11am to 9pm.
      • Corrective Action(s): Ensure at least one staff has FoodSafe when food handling occurs.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice observed left out at room temperature. Internal temperature measure at 32C.
      • Staff explained that the rice has been cooked, cooled, kept in the walk in cooler then taken out, steamed, and now cooling.
      • Staff said the rice will then be used for fried rice after it finishes cooling.
      • Corrective Action(s): Only 1 reheat is allowed for food safety. This method exposes the rice to the danger zone for far too long.
      • Either use the rice immediately after steaming or directly after taken out of the walk in cooler.
      • Rice discarded.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 container of cooked noodle, 1 container of shredded cabbage, 1 container of chopped mixed vegetable obersved left out at room temperature. Staff stated that they just took it out 5 mins before inspection started to cook an order.
      • During the whole inspection, food left out and unattended, was not in active use.
      • Noodle probed at 9C.
      • Corrective Action(s): All containers of potentially hazardous food returned to cooler.
      • Staff needs to put containers of food BACK in the cooler before moving on to the next activity (cleaning, washing dishes, etc).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Double stacking observed in the prep cooler (insert level)
      • Scoops in the dry ingredient bins observed to be caked in dried food/grime
      • Corrective Action(s): Do not double stack inserts in the prep cooler. This will prevent cold air circulation and my contaminate food under the top container. Containers removed.
      • All scoops stored in food must be maintained in a clean and sanitary manner. Please clean and sanitize all scoops.
      • To be corrected by: Aug 15, 2025
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, grime, debris accumulation observed in the following area:
      • - on the floor underneath the cookline/island
      • - between the friers
      • - on the surfaces of the stoves/ovens/burner
      • - under the prep cooler/work surface
      • - shelving of the work surface (left of the prep cooler) in the kitchen
      • - at the back where the bags/boxes of dry ingredients are stored - under the wooden pallets
      • Corrective Action(s): Please deep clean the kitchen routinely. Do not rely on cardboard boxes to keep the floor clean. These cardboard must be changed out daily and the floor still needs to be degreased.
      • To be corrected by: Aug 25, 2025
      • Staff stated the inner area of the cookline/island is hard to reach and need to be professionally clean. That part of the kitchen will need more time. Please have that part of the kitchen cleaned by: September 14, 2025
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed front hand washing sink missing paper towel.
      • Corrective Action(s): Ensure hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap.
      • Corrected during inspection - paper towel placed at front hand washing sink. Ensure this is placed on a proper dispenser/holder.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination - food stored in coolers missing proper covers and dirty broken lid/cover used to cover cauliflower.
      • Corrective Action(s): Ensure that food is adequately protected from contamination - ensure food is covered and covers are maintained in good condition. Correct by: March 4, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed areas along the cookline not maintained in a sanitary condition.
      • Corrective Action(s): Ensure food premises is maintained in a sanitary condition - clean areas in between equipment and the ventilation hood to prevent food contamination.
      • Correct by: March 4th, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order - back soap dispensers buttons not functioning as designed.
      • Corrective Action(s): Ensure that equipment is in good working order - fix hand washing soap dispensers to allow for proper dispensing of liquid hand soap.
      • Correct by: March 4, 2025.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeated violation
      • - Several baskets of cooked rice, cut vegetables, and minced garlic were observed being kept at room temperature
      • Corrective Action(s): - Please follow proper cooling practices: cooled hot foods to 20C within the first 2 hours and then to 4C within the next 4 hours (Food must be labeled to indicate the time when the food was removed from hot/cold temperature control)
      • - Please only take enough minced garlic/cut vegetables/cooked rice for immediate stir-frying, store the rest in the cooler. Always keep minced garlic in the upper compartment of the prep cooler.
      • - Please always keep cold potentially hazadous foods below 4C to prevent any growth of pathogens and making people sick.
      • - Please note that actions will be taken if this violation occurs again
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Light bulbs were not covered with shartter proof covers at the prep areas
      • - cardboards were used in the food storage shelves
      • - unused vent hood located above the prep area was observed to be dusty
      • Corrective Action(s): - Please cover the light bulbs with shatter-proof covers to prevent broken glass from falling onto the food and cause any physical hazards. (Date to be corrected by: September 4, 2024)
      • - Please remove the carboards to ensure proper cleaning and sanitizing of the shelves. Cardboards can absorb grease and liquid that can hide pathogens and other contaminants. (Date to be corrected by: September 4, 2024)
      • - Please clean/cover the vent hood to prevent any grease or dust from falling onto the food. (Date to be corrected by: September 4, 2024)
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat violation.
      • Two containers of chopped veggetables observed stored at room temperature and in room temperature water measuring 20C.
      • Corrective Action(s): Both containers of chopped vegetables discarded.
      • DO NOT Store chopped vegetables at room temperature for extended periods of time. There is a prep cooler directly by the cook station, please store chopped vegetables in the prep cooler.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Five baskets of cooked rice, 3 baskets of cooked noodles, a container of chopped garlic, a container of flour slurry, containers of chopped vegetables were measured between 18°C - 22°C.
      • Corrective Action(s): All perishable foods must be stored at 4°C or below for cold foods, and 60°C or higher for hot foods.
      • If the cold perishable foods are required for every dish such as chopped garlic, portion and prepare for the lunch rush. Do not store a whole container of garlica at room temperature by the Wok station. Discard leftovers that have been in the danger zone.
      • Violation Score: 25
  10. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only one staff is FOODSAFE certified and they were not working at the time of inspection.
      • Corrective Action(s): Ensure at least one FOODSAFE certified staff is present when business is in operation. Additional staff are required to become certified. Send health inspector proof of course registration by Oct 13, 2022.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of fried chicken in the side prep cooler was overstocked.
      • Corrective Action(s): Reduce amount of food in this insert to better maintain temperatures less than 4°C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing station did not have paper towels accessible nearby.
      • Corrective Action(s): Supply hand washing station with paper towels. Use a paper towel holder or dispenser to minimize handling of the paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some food containers were uncovered.
      • Corrective Action(s): Cover all food containers with lids to avoid contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed at prep area next to take-out window.
      • Corrective Action(s): Clean and sanitize all surfaces in this prep area. Correct by: 1 week
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in the front area did not have hot water. Hot water is available in all other sinks.
      • Corrective Action(s): Repair this hand washing station so it is supplied with hot water.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris underneath cooking equipment and on shelving.
      • Corrective Action(s): Clean up food debris in noted areas. Ensure cleaning is done regularly to avoid attracting pests.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not prepared prior to inspection.
      • Corrective Action(s): Ensure bleach sanitizer is always available while kitchen is in use. Ensure all food preparation surfaces are wiped down with sanitizer at least every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Buckets of sauce did not have lids.
      • 2. Bulk food scoops are buried in bulk food.
      • Corrective Action(s): 1. Put lids on all buckets of sauce.
      • 2. Store bulk food scoops upright so the handle is not buried or store them in a dedicated container. Ensure scoops and storage container are cleaned and sanitized regularly.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed in the following areas:
      • - Underneath and between cooking appliances
      • - Exterior of bulk food bins
      • - Bulk food scoops
      • Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw shell eggs and meat stored above vegetables in walk-in cooler.
      • 2. Bag of onions stored on the floor by take-out window.
      • Corrective Action(s): 1. Organize walk-in cooler so eggs and meats are stored on bottom shelves to avoid potential contamination of vegetables.
      • 2. Store bag of onions off the floor.
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw shell eggs stored on upper shelves above ready to eat foods in the walk-in cooler.
      • 2. Bag of onions stored on the floor by drive through window.
      • Corrective Action(s): 1. Store eggs on lower shelf to avoid contamination of ready to eat foods.
      • 2. Store bag of onions off the floor.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen door does not close properly.
      • Corrective Action(s): Replace or fix screen door so it can close properly to prevent potential pest entry.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Single-use take out container was used as a scoop in one of the bulk food bins.
      • Corrective Action(s): Use purpose-built scoop instead of take out container.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed scoops for dried goods stored in a container with food where handles are touching the food items.
      • 2. Noted thawing of food under running water at 3 compartment dishwashing sink.
      • Corrective Action(s): Required operator to remove those scoops, clean and sanitize. When in use, store it so that the handle does not touch the food. Food handling must not be done at dishwashing sinks. Utilize the two compartment sink by prep table on the other side to handle food. Scoops were removed for cleaning and food item was moved to the prep sink at the time of inspection
      • Violation Score: 9
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cooler is still >4C
      • Corrective Action(s): Tested noodles @ 6.7C. All product moved at time of inspection
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler is not in good working order
      • Corrective Action(s): Repair or replace
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Other prep cooler (infront of cook line) observed at >4C
      • Corrective Action(s): Probed several items, probed between 6.4C - 7.9C. All items moved to walk-in cooler.
      • Staff adjusted cooler at time of inspection, instructed staff to not use prep cooler unless it shows 4C or below. If does not come down to 4C or below within 30mins - 1 hour, have unit serviced.
      • 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): Prep cooler by 2 compartment sink holding foods at 9.6 - 10.4C
      • Corrective Action(s): All products discarded at time of inspection. Do not use cooler until it has been serviced and can maintain foods at 4C or below
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit tested at 50C
      • Corrective Action(s): Ensure hot holding unit is set to 60C or above.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed open can of cut corn stored in walk-in cooler
      • Observed tray of raw meat stored ontop of containers
      • Corrective Action(s): Ensure open cans are emptied into a clean container and covered with an appropriate lid
      • Ensure Raw meat is always stored below ready to eat foods
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler not holding foods at 4C or below
      • Corrective Action(s): Service cooler and do not use until it can maintain 4C or below
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have foodsafe level 1 or an equivalent
      • Corrective Action(s): Ensure a member of staff is registered for course by the follow-up inspection.
      • Violation Score: 1
  23. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed pooled eggs at time of inspection sitting at room temperature
      • Corrective Action(s): You may not pool eggs. Only crack eggs per order.
      • Discarded at time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container stored onto the surface of food item
      • Corrective Action(s): As previously discussed, you must have a lid inbetween containers. Product discarded at time of inspection
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed several bins used to store cooling food were cracked/broken
      • Corrective Action(s): Discard all bins not in good working order
      • Violation Score: 3
  24. Routine Inspection

    0 infractions

  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler is still greater than 40F - observed at 50F and potentially hazardous food items have been returned to cooler since last inspection
      • Corrective Action(s): All items to be moved to walk-in cooler maintaining 4C. Do not use until unit has been serviced and a follow up inspection finds the cooler is at 4C or below.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 Door prep cooler still requires repair
      • Corrective Action(s): Repair unit to ensure it can maintain 4C or below
      • Do not use until follow up inspection shows coolers is at or below 4C.
      • Violation Score: 3
  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One 2-dr prep cooler observed at 8.4 - 9.8C internal food temperature
      • Corrective Action(s): All product re-located to walk-in cooler. Staff had recently placed hot food items in the prep cooler which may have been responsible for the unit warming up.
      • In the interim, do not use cooler until it has returned to 4C. If it does not return to 4C, service unit.
      • In the future, do not place hot items in such a large volume in the prep coolers, instead use the walk-in cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed containers stored again on food surface
      • 2. Food stored in open cans
      • Corrective Action(s): All bins of foods that were not protected from contamination (i.e. container stored on food surface) were discarded at time of inspection.
      • 2. Open cans are not a suitable product for re-use. Soup was placed into an appropriate container that has a tight fitting lid.
      • Violation Score: 15
  28. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed a container stored on surface of cabbage and another container stored on the surface of celery
      • 2. Observed thawing frozen raw meat in walk-in cooler stored over containers of cooked meats and ginger.
      • Corrective Action(s): 1. As mentioned in previous inspections, DO NOT store containers directly on food surface. There MUST be a lid inbetween containers.
      • Discarded at time of inspection
      • 2. Do not store thawing raw meats over cooked or ready to eat foods. As meat was still frozen solid, it was relocated to bottom shelf and put into a container.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Do not use cardboard in front of the grill on the floor
      • Corrective Action(s): Replace with utility mats
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed a open can of corn stored in cooler and a cut plastic jug with food stored in prep cooler.
      • Corrective Action(s): As mentioned in previous inspections, Cans must be emptied into an appropriate container with a tight fitting lid once opened. Do not leave food items in open cans. Also, cut plastic jugs are not intended for re-use. Use an appropriate container with a tight fitting lid.
      • Discarded at time of inspection
      • Violation Score: 9
  29. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A few items were not covered in the walk-in cooler. A box of mushroms was observed stored directly on cauliflower surface.
      • Corrective Action(s): Cauliflower discarded at time of inspection. Be sure to place a lid on containers of foods at all times, especially before storing another item on top of the container. This is a repeat violation. Further violations will result in all items uncovered food items being discarded.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed cans and cut plastic jugs being reused for food storage
      • Corrective Action(s): These items are not intended for re-use and do not have appropriate tight fitting lids.
      • Discarded at time of inspection
      • Violation Score: 3
  30. Routine Inspection

    0 infractions

  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    0 infractions

  33. Routine Inspection

    0 infractions