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Grand Chinese Restaurant

1 - 4461 Lougheed Hwy, Burnaby · Restaurant

32 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in the glass sliding door cooler were stored in plastic containers without lids. The evaporator/fan coil above had a heavy dust build-up.
      • Corrective Action(s): Ensure to have all food properly covered to protect them from contamination at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • - floors underneath/behind cooking equipment
      • - evaporator/fan coil inside the glass sliding door cooler
      • - back surface of the ice machine- as shown at this time
      • Corrective Action(s): Ensure to have the above areas cleaned as agreed at this time.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Corn soup had internal temperature measured at 52'C. As per staff, the soup was reheated and placed in the warmer less than 30minutes prior to the inspection and adjusted the temperature. Cook brought out the probe thermometer and measured the temperature of the soup to be at 60'C - confirmed at the end of the inspection.
      • Corrective Action(s): Ensure the soup is reheated until the internal temperature reaches 74'C or above and hot-held at 60'C in the warmer. Use the probe thermometer to monitor the temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upper plastic part of the ice machine requires a proper cleaning. The machine to be emptied out for a manual cleaning at this time.
      • Corrective Action(s): Ensure to have the inside of the ice machine manually cleaned/sanitized on a regular basis.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored beside and above vegetables and ready-to-eat food in the walk-in cooler as well as the glass sliding door cooler in the kitchen.
      • Corrective Action(s): Ensure all raw meat/seafood are stored below and away from ready-to-eat food and vegetables at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris, dust and grease build-up observed on all floors throughout the facility.
      • Corrective Action(s): Ensure to clean all floors as discussed at this time.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoops stored in stagnant water.
      • Corrective Action(s): Ensure to keep the scoops in ice water or empty container and wash them through the dishwasher every 2 hours.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of grease/oil build-up observed from the following areas:
      • - Wall behind cooking equipment
      • - Floors underneath the rear end of cooking equipment
      • - Sides of the cooking equipment
      • Corrective Action(s): Ensure to have the above areas cleaned on a more regular basis- at least once every week.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoops were stored in stagnant water and staff added ice cubes at the beginning of the inspection.
      • 2) Raw meat stored beside cut vegetables in the glass sliding door cooler.
      • Corrective Action(s): Ensure to have all rice scoops stored in ice water or empty container and have them rotated every 2 hours. Ensure to store raw meat/seafood stored below and away from vegetables and cooked food at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require better and more frequent cleaning:
      • - Floors of the back storage space- underneath shelving units
      • - Sides and underneath cooking equipment
      • - Floors behind chest freezers
      • Corrective Action(s): Ensure all above areas are cleaned on a more regular basis.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Inside of the ice machine requires a manual cleaning.
      • Corrective Action(s): Ensure to have the shown area manually cleaned/disinfected as discussed at this time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the sanitizer bucket available in kitchen was mixed with detergent. Staff was advised to reprepare the solution at this time.
      • *Low temperature dishwasher did not have the sanitizer solution connected in the beginning of the inspection. Staff had noticed it and reconnected at the beginning of the inspection. Dishwasher had not been in use for the day yet. As per the manager, the tube might have been disconnected during last night's cleaning. Low temperature dishwasher achieved the minimum concentration of 50ppm chlorine at the plate level after final rinse.
      • Corrective Action(s): Ensure to mix 1 tsp of bleach per 1L of water to prepare the correct concentration of sanitizer as discussed at this time. Do not mix the sanitizer with any other chemicals.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Cut tofu are stored in its original container, stacked on top of another.
      • 2) Peeled onions are stored in a container near the back entrance, allowing the onion to come in direct contact with the electrical panel door.
      • 3) Raw meat and eggs are stored above ready to eat food and/or fresh vegetables in coolers.
      • Corrective Action(s): Do not stack food on top of another without protecting a protective barrier in between. Cover all food for storage. All raw meat, eggs, seafood must be stored below and away from ready to eat food and fresh vegetables.
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One container of cooked curry sauce was stored in the stand up cooler and had a surface temperature of 42C. Staff cooked it at 11:20AM and put it into the cooler when EHO arrived at 11:45AM.
      • Corrective Action(s): Discussed proper cooling with staff. All cooked foods must be properly cooled down to 20C BEFORE storing in the cooler to finish cooling down to 4C. Use a thermometer to check the temperatures - do not rely on only time or by touch.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored in inserts are kept on the cook line for immediate use during service. Staff are leaving them out for 4 hours during the lunch service then putting them back into the cooler. This is repeated for dinner service.
      • Corrective Action(s): THIS IS A REPEAT VIOLATION. Do not continue this practice. It has been previously discussed with staff that you can leave cut vegetables on the cook line for 2 HOURS ONLY.
      • Any food left out for 4 hours must be DISCARDED at the 4 hour mark. Do not put back into the cooler to reuse.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two sanitizer buckets (dim sum station, server station) had bleach water mixed with detergent.
      • Corrective Action(s): Do not continue this practice. Mix ONLY bleach with water. Mixing bleach with household detergents may create dangerous gases that are toxic.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light cover that is directly above one of the cutting surfaces in the kitchen is cracked. It was shattered from when the cleaners hit the cover with the mop stick.
      • Corrective Action(s): Replace the light cover or ensure there are no exposed cracks or broken fragments that could contaminate food.
      • Date to be corrected by: 2 weeks - September 17, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Cook line vent hood filters have significant grease accumulation especially above the noodle station
      • > In the corner behind the 2 door standup freezer
      • > Behind the large chest freezer in the storage area
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. The facility is deep cleaned once a week but do not forget about the storage areas.
      • Vent hood filters must be removed for cleaning at least once every 2 weeks. Increase this to once a week if there is heavier usage.
      • Date to be corrected by: 2 weeks - September 17, 2024
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Chest freezer in the kitchen is in need of repairs. The plastic lining covering the inside edge of the freezer has cracked and does not stay on.
      • Laminate floor panels in front of the prep cooler in the server station needs repairs. 2 panels have come undone and are exposing the tiled floor underneath.
      • Corrective Action(s): Repair the above mentioned equipment so that all surfaces are smooth and non-porous. All surfaces in the facility must be easy to clean.
      • Date to be corrected by: 2 weeks - September 17, 2024
      • Violation Score: 3
  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): Observed several inserts and containers of cut produce (onions, green onions, bell peppers, bok choy, cabbage, eggplant, spinach) stored on countertops intended for use all day. Staff informed they are refilling these same containers throughout the day.
      • Corrective Action(s): All cut produce are potentially hazardous that must not be stored outside of the fridge for more than 2 hours.
      • Discussed with staff: leave out only what can be used within 2 hours. Larger containers should be kept in the coolers. Use smaller containers to store a smaller amount on the counter for immediate use.
      • All containers should be moved back into coolers once rush hours are over.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer stored away on top of a chest freezer had raw meat residue remaining on the machine. Staff informed it was put away to be used again later today.
      • Corrective Action(s): All equipment must be fully cleaned and sanitized after each use. If it is being put away to use later, it must be cleaned and sanitized between those uses.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): > 1 sanitizer bucket at the cook line measured only 10ppm chlorine
      • > 1 sanitizer bucket at the server station measured >200ppm chlorine (too strong)
      • > 1 spray bottle in kitchen contained only 50ppm chlorine
      • Corrective Action(s): All bleach solutions must be 100-200ppm chlorine. Operator has test strips on site. Use test strips to verify the concentration at the start of the day - then add the same amount throughout the day if necessary.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Ceiling panels directly above the mop sink and hot water tank in the kitchen have holes remaining from old pipe lines.
      • Corrective Action(s): Seal holes. These can be direct entry sites for pests.
      • Date to be corrected by: March 19, 2024.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Cook line - grease accumulation and food debris underneath
      • > Vent hood filters
      • > Under the dishwashing area, around the chemical containers
      • > Crevice between the dishwasher and 2 compartment sink
      • > Left side panel of the dishwasher under the drain board of the sink
      • > Inside all coolers, food debris along the bottom shelves
      • > Painted walls in the dishwashing/food prep areas of the kitchen
      • > Dry storage area by the back door - food debris and dust/dirt under shelves
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Operator informed the kitchen floors and vent filters are deep cleaned every 2 weeks. Next cleaning is due at the end of this week.
      • Date to be corrected by: March 19, 2024.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): At the start of inspection, 2 door cooler next to the handsink in the kitchen had an air temperature of 7.4C. Probed food item that had been stored since the previous day also measured 7.4C internal temperature. All other prepped foods (produce, raw meats) were prepped and stored since this morning. Staff claim that the cooler freezes over too quickly.
      • Corrective Action(s): Operator adjusted temperature of the cooler at time of inspection. Air temperature dropped down to 1.7C within 10 minutes.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 2 spray bottles in the kitchen containing a bleach sanitizer solution were unlabelled.
      • Corrective Action(s): Ensure all spray bottles are clearly labelled to identify the contents. Write directly on the bottle or use a piece of tape.
      • Date to be corrected by: immediately
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grime/debris present on floor of walk-in cooler.
      • - Food splatter/residue present on interior walls of sliding door cooler (closest to handsink)
      • - Grime present on edge of floor under 2 compartment dishwashing sink
      • - Accumulation of grease present behind cook line
      • - Residue present on exterior of 2 door reach in cooler and top of large chest freezer
      • - Food residue present on exterior of dry goods bin
      • - Splatter present on wall adjacent to handsink in kitchen
      • Corrective Action(s): - Thoroughly clean all of the above noted areas.
      • - Clean and sanitize interior of sliding door coolers.
      • To be corrected by: 28-Nov-2023
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Several containers used for food storage were noted to cracked/damaged
      • Corrective Action(s): - Discard any damaged food containers. Damaged containers may present a physical contamination risk to food is pieces break off. To be corrected by: 22-Nov-2023
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Container of potatoes present in utility (mop) sink
      • 2) Portions of sweet corn chicken soup was stored in used/opened tins in cooler
      • Corrective Action(s): 1) Do not use utility (mop) sink for any food preparation or food storage as it is not sanitary. This sink is for disposal of mop water only.
      • 2) Do not store food products in open tin cans. Discard (recycle) tin cans once opened. They are not intended or suitable to be re-used for food storage. Keep food in food-grade containers with tight fitting lids.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grime present on top of dishwasher and adjacent to dishwasher
      • - Dust accumulation present on ceiling tiles and exhaust vent in kitchen
      • - Food and miscellaneous debris accumulation present on floor behind chest freezer.
      • Corrective Action(s): - Clean up above noted areas to remove grime, dust and debris. Move out chest freezer to thoroughly clean behind
      • To be completed by: 10-Jun-2023
      • Note: Operator is in the process of replacing ceiling tiles in the kitchen. Ensure they are the non-accoustic type which have a smooth, washable finish.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Cooler in dim sum preparation area lacking thermometer
      • Corrective Action(s): - Supply thermometer to cooler. To be corrected by: 03-Jun-2023
      • Violation Score: 1
  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): Meat slicer has been put away dirty.
      • Staff observed to wash dishes in hand sink.
      • .
      • Corrective Action(s): Ensure this item is thoroughly cleaned and sanitized prior to storage.
      • Discuss with staff. Dishes are not to be rinsed in hand sink. Use dishwasher for proper wash - rinse - sanitize for dishes
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Coffee/Tea mugs found on food preparation surfaces throughout including dim sum area
      • - Staff jackets hanging in plastic bags in dim sum area
      • - Upon arrival of EHO raw meat in bowl found on floor
      • - Keys found on food preparation surfaces
      • - Uncovered food in stand up cooler
      • - Food preparation occurring in front of restaurant in dining area.
      • - Take out containers found opened in front dining room area
      • .
      • Corrective Action(s): - Consumption of food/drink should not be occurring during food preparation. This was discussed at previous inspection. Ensure designated area for beverages away from food preparation areas.
      • - Staff personal items need to be stored out of food preparation areas, away from food and in designated area
      • - Food is NEVER to be prepared on the floor
      • - Food is to be covered in cooler units
      • - Under no circumstances is food preparation to occur in the front of the restaurant. This violation has been discussed with Owner during previous inspection. Dining area is not a food preparation area.
      • - Items intended for customers are to be stored out of dining area and in food preparation areas.
      • ..
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door skirt is showing signs of damage.
      • .
      • Corrective Action(s): Repair item as soon as possible.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More Cleaning required. Cleaning is required in the following areas:
      • - Floors (in dim sum area, under dishwasher, floor of walk-in cooler)
      • - Walls and Pipes behind grill
      • - Handle of walk-in cooler unit requires cleaning
      • - Styrofoam behind chest freezer has accumulated food and needs to be cleaned. Remove Styrofoam if possible.
      • - Clean and organize throughout. Facility needs more storage as storage is significantly lacking in facility.
      • - Clean ceiling as dust balls have accumulated.
      • - Rodent droppings found in back corner under dishwasher.
      • - Wooden handles of stand up cooler need cleaning/replacement
      • .
      • Corrective Action(s): - Clean and sanitize all affected areas. Use 200ppm Chlorine or equivalent.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler unit floor and shelves in poor condition. Rust and accumulation of debris on shelves. No longer easy to clean.
      • This was discussed during previous inspection.
      • Floors, ceilings and walls throughout food preparation areas are in poor condition.
      • .
      • Corrective Action(s): Walk in cooler unit floor and shelves require resurfacing as units are rusted and dirty and no longer in good state of repair.
      • Have plans for resurfacing current shelves in small walk-in cooler unit.
      • The restaurant needs a plan for repairs to floors, walls and ceilings.
      • .
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: MULTIPLE OBSERVATIONS:
      • - Upon arrival of EHO staff preparing food in dining room area
      • - Scoops placed inside of dry storage food bins
      • - Staff breakfast partially eaten found in food preparation area. On top of chest freezer unit
      • - Cigarettes found on shelf of dry storage area
      • - Mop handle leaning on clean dish shelf
      • - Dirty Styrofoam used as shelf
      • - Scoops for rice not stored on ice
      • - Handle of walk in cooler unit has accumulation of grime on interior side.
      • .
      • Corrective Action(s): - No food preparation in dining area. Food preparation is only to occur in designated food preparation areas
      • - Scoops are to be placed external to dry good food bins
      • - Staff are to eat in dining area only. No consumption of food in food production areas
      • - Personal items are to be limited to one designated area. This could be staff washroom or shelf next to dishwashing area
      • - Mop is to remain in mop sink when not in use. Do not lean against clean dish shelves.
      • - Obtain better shelf for food containers than dirty Styrofoam
      • - Ice should always be in container for rice paddles. This item has been discussed before.
      • - Scrape off grime from inside of walk in cooler handle
      • - More storage required for restaurant.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning required in the following areas:
      • - Noodle area
      • - Under grill - the floor requires more frequent cleaning than once per week
      • - Exhaust canopy vent grills - This area requires cleaning AT LEAST once per week and more depending upon level of cleanliness
      • - Old Rodent droppings found on lower corner shelf.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves for cleaning. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler unit floor and shelves in poor condition. Rust and accumulation of debris on shelves. No longer easy to clean.
      • .
      • Corrective Action(s): Walk in cooler unit floor and shelves require resurfacing as units are rusted and dirty and no longer in good state of repair.
      • .
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple observations of previously cooked food items cooked from the previous day in large tubs/containers that are overfilled.
      • Soup found to be cooling on counter in large container.
      • Cooked meat item in cooler found to be at temperatures exceeding 4 degrees Celsius (internal temperature of meat product found to be at 12.1 degrees Celsius)
      • CORRECTED DURING INSPECTION - Item Discarded.
      • .
      • Corrective Action(s): Ensure that when placing items in cooler unit to cool there is room for air circulation. Do not stack hot, cooling food items.
      • Do not overfill containers. Containers should be shallow to allow for hot air to escape.
      • Ensure ice baths and freezer units are used to assist in dropping the temperature quickly of cooked items.
      • .
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple violations
      • Pooled eggs found to be stored outside from morning (time of inspection approximately 15:30) and at temperatures exceeding 4 degrees Celsius. Internal temperature of eggs found to be at 19 degrees Celsius
      • Cooked meat found to be stored outside from morning (time of inspection approximately 15:30) and at temperatures exceeding 4 degrees Celsius. Internal temperature of 21 degrees Celsius.
      • Cooked meat found to be improperly cooled in walk-in cooler at internal temperatures of 12.1 degrees Celsius
      • CORRECTED DURING INSPECTION - Items discarded.
      • .
      • Corrective Action(s): Ensure potentially hazardous food items are not left out of cold storage for indefinite periods of time. These items should not be held at room temperature during lunch and dinner rush. These items require cold storage.
      • Items were discarded today.
      • .
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer was put away as clean when it had not been properly cleaned and sanitized.
      • .
      • Corrective Action(s): Ensure staff are taking apart the meat slicer properly to clean internal components of meat slicer to prevent against contamination of meat item at next use.
      • Facility has an ongoing rodent infestation and therefore staff should take every effort to reduce food debris as an attractant
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution in main kitchen preparation area.
      • .
      • Corrective Action(s): This issue has been discussed before. Ensure staff remember to make sanitizer solution AT THE START of each work day and change often throughout the day. Do not make sanitizer solution only once the EHO arrives. Re-educate staff regarding sanitizer solution and the requirement to use on food preparation surfaces throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - In the walk in and two door coolers raw meat was observed to be stored above ready to eat food items
      • - Lids missing from containers of food in two door stand up cooler unit
      • - Staff washroom had customer take away napkin products stored on upper shelves
      • - Staff was observed to be using the top of the garbage can for storage of a container of food items while staff prepared food items in adjacent area
      • - Personal items (phones) found stored on customer bowl on shelving unit next to dishwasher in clean dish storage area. CORRECTED DURING INSPECTION - bowl was washed in dishwasher and items removed
      • - Rice paddle was found to be stored in room temperature water. CORRECTED DURING INSPECTION - Ice added to clean paddles
      • .
      • Corrective Action(s): - Organize food storage areas such that raw meat is stored below ready to eat food items to prevent against contamination
      • - Lids for containers in stand up two door coolers to ensure risk of contamination is eliminated
      • - Remove customer napkins from staff washroom. No product intended for customers is to be stored in washroom area
      • - DO NOT use garbage for anything other than putting garbage into. Staff risk the contamination of other surfaces from the bottom of this now contaminated container
      • - Personal items are to remain on staff's person or stored in designated containers. Do not use customer plates/bowls.
      • - Rice paddle is to be stored on ice water .
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed
      • Facility continues to have active rodent infestation.
      • .
      • Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes.
      • Continue with services of professional pest control company. Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: More cleaning required in areas of high food debris.
      • If food is found on floor it is a food source for rodents.
      • .
      • Corrective Action(s): Ensure floor is cleaned and remember areas that are hard to reach (i.e. Behind chest freezer, under grill (pooling grease) shelves under dry storage hallway)
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires additional cleaning. Thorough cleaning required including but not limited to:
      • - Shelves at back door dry storage hallway - Clean and organize area, remove any item not necessary for business
      • - Shelves in cooler units
      • - Food debris found on floor behind chest freezer unit - clean this area frequently as there is a lot of food debris in this hard to reach area
      • - Clean shelves across from mop sink area
      • - Handle of two door stand up cooler has food debris build up - ensure this area is frequently cleaned
      • - Grills above wok require cleaning as grease has built up - ensure this area is cleaned AT LEAST weekly
      • - Floor under grill has pool of grease and food debris - ensure floor is cleaned nightly to prevent food attractants for rodents
      • - Gas lines under grill area has build up of grease - this must be cleaned routinely as this is a source of food for rodents.
      • - Dry storage bins require cleaning
      • - Rodent droppings observed on floor under dishwasher and on floor in dim sum area (far corner) - Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Corrective Action(s): Deep clean required at facility.
      • .
      • Violation Score: 15
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Bag of chewed herbs found on uppermost shelf of shelving unit near to ceiling.
      • CORRECTED DURING INSPECTION- items discarded.
      • .
      • Corrective Action(s): Ensure uppermost layer of shelving unit does not touch or come close to ceiling. This may be an entry point for rodents.
      • Ensure all products are inspected prior to use. Contamination by rodents remains a possibility until rodent infestation is eliminated
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored at room temperature during lunch rush out of cooler unit. Temperatures of 7-8 degrees Celsius observed. Chef explained these food items are left out during "lunch rush" then placed back into cooler at end of lunch.
      • CORRECTED DURING INSPECTION - items placed back into cooler unit.
      • .
      • Corrective Action(s): Potentially hazardous food items are to be stored in cooler units at temperatures less than or equal to 4 degrees Celsius.
      • Food should not be left out of cold storage units for undefined time periods. Facility does not have insert cooler unit directly across from grill area which is creating this issue. Potentially hazardous food items are to remain in cooler unit when not in use.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Container of equipment on lower shelf found in dirty condition. All equipment requires a cleaning.
      • 2) Cutting board stored on floor leaning next to freezer unit.
      • 3) Rice paddle stored in container of room temperature water.
      • 4) Lack of adequate amount of sanitizer solution. One bucket found in dumpling preparation area however cloths found around remaining areas without sanitizer solution.
      • CORRECTED DURING INSPECTION
      • Corrective Action(s): 1) Ensure equipment is properly cleaned prior to putting away. Ensure storage containers are cleaned routinely.
      • 2) Facility has ongoing pest infestation. Food items and equipment should NEVER be stored on the floor.
      • 3) Rice paddles are to be stored in ice bath
      • 4) Ensure sanitizer solution is available in all food preparation areas.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Walk in cooler unit requires organization. Raw meat items stored above cooked meat items.
      • 2) Car keys found on food preparation surface
      • .
      • Corrective Action(s): 1) Organize cooler units such that raw meats are stored below ready to eat food items
      • 2) Car keys and other personal items should not be on food contact surfaces.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Ongoing Rodent infestation.
      • 2) Fruit flies observed in dumpling area
      • 3) Ants observed under two, two door stand up cooler units
      • Pest Technician services are occurring once per month. Reports reviewed.
      • Corrective Action(s): 1) Follow all recommendations on Pest Technician report:
      • - Keep back door closed
      • - Continue regular cleaning.
      • 2) Notify Pest Technician of fruit flies observed in Dumpling area to determine the source
      • 3) Notify Pest Technician of Ants. The area under the two stand up coolers requires cleaning. Have Pest Technician investigate for ant nest.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Back door observed to be open upon arrival of EHO.
      • 2) Back door screen has hole
      • 3) Stacking of boxes in back area may contribute to rodents moving from ceiling to storage rack
      • 4) Food items found on floor in hard to reach areas.
      • .
      • Corrective Action(s): 1) Ensure back door remains closed
      • 2) Ensure back door is tight fitting
      • 3) Remove top most layer of boxes from storage racks
      • 4) Ensure floor is cleaned thoroughly in hard to reach areas.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food debris observed in the following places: behind chest freezer, floor of two two door stand up cooler, floor under two door stand up freezer unit, back and under grill area, back door area floor, inside two door stand up cooler units, handles of two door stand up cooler unit
      • 2) Rodent droppings found on floor in mop area and floor behind dishwasher in back corner.
      • .
      • Corrective Action(s): 1) Clean and sanitize all areas. Have staff more thoroughly clean floors at night
      • 2) Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Chest freezer inside top has large crack. Item has been repaired by previous owner but not well.
      • 2) Shelves across from grill and in microwave area etc are covered in tinfoil and need new surface applied.
      • .
      • Corrective Action(s): 1) Replace/repair chest freezer unit
      • 2) Shelves require resurfacing: either paint or plastic liner or some other suitable material that is durable, easily cleanable and non-absorbent
      • .
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Multiple Observations:
      • 1) Chewed bag of flour observed in garbage bag. Evidence of rodent chew marks
      • 2) Rotten peppers observed in box.
      • .
      • Corrective Action(s): Dispose of all contaminated or rotten products.
      • .
      • Violation Score: 5
      • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO three large tubs of cooked, deep fried meat were on transformer/electrical unit outside of restaurant for "cooling" purposes. Food items were exposed to the elements and uncovered. Food items were accessible to any number of pests including flies, birds, rodents, etc.
      • CORRECTED DURING INSPECTION - food items discarded.
      • Severity of violation discussed with owner.
      • .
      • Corrective Action(s): THIS PRACTICE IS COMPLETELY UNACCEPTABLE. NEVER AGAIN COOL FOOD ITEMS OR STORE FOOD ITEMS OUTSIDE RESTAURANT EXPOSED TO ELEMENTS AND UNPROTECTED.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO multiple cooked food items and cut vegetable items out at room temperature. Internal temperatures of 9-25 degrees CELSIUS were observed. CORRECTED DURING INSPECTION. Items put back into walk in and stand up cooler unit.
      • .
      • Corrective Action(s): Potentially hazardous food items are not permitted to be stored at room temperature for periods during lunch rush and dinner rush. Obtain insert cooler for storage of potentially hazardous food items.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple Violations:
      • - Dishwasher malfunctioning. Dishwasher appears to have issue drawing sanitizer solution from main container. 0ppm measured at the plate after multiple runs and a sanitizer container swap.
      • - Meat slicer put away as "clean" and in unsanitary condition. Item has not been thoroughly cleaned and sanitized after the last use.
      • - Bucket and container fronts are dirty
      • - Tubs used to store food throughout are in poor sanitary condition.
      • - Ice machine has mould growth inside
      • .
      • Corrective Action(s): - Dishwasher is to be repaired. Facility is CLOSED as a result of broken dishwasher.
      • All dishes are to run through dishwasher after its run. Each item in restaurant is to be properly washed, rinsed and sanitized prior to reopening of facility.
      • - Meat slicer is to be thoroughly cleaned and sanitized after each use
      • - All container fronts are to be washed, rinsed and sanitized tonight.
      • - Dump and dispose of all ice. Wash and sanitize interior of unit.
      • .
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Lack of paper towels in staff washroom.
      • .
      • Corrective Action(s): Ensure all handsinks are supplied with liquid soap from dispensing unit, single use paper towels from dispensing unit and both hot and cold potable running water at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple Observations:
      • - Personal items stored on shelves storing plates next to dishwasher
      • - No food preparation on freezer unit
      • - Scoops left in unsanitary condition inside dry storage bins
      • - Inside walk in cooler unit and stand up cooler unit raw meat items stored above ready to eat vegetable items
      • - Inside walk in cooler unit chopped vegetables stored in container on floor.
      • - Food uncovered in various cooler units.
      • .
      • Corrective Action(s): Ensure food is protected from contamination. Address above issues.
      • .
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO several bags of frozen raw seafood thawing on counter unit. Items were frozen but thawing. CORRECTED DURING INSPECTION - items relocated to cold water bath in food preparation sink.
      • .
      • Corrective Action(s): Ensure frozen food items are thawed at temperatures of less than or equal to 4 degrees Celsius either:
      • - in cooler
      • - in water bath
      • - in microwave
      • .
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout facility on floors.
      • Evidence of rodent chew marks on flour container observed.
      • Previous pest technician report read. Pest technician recommends keeping back door closed and cleaning.
      • .
      • Corrective Action(s): Follow recommendations of pest technician's report after inspections.
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • ..
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Upon arrival of EHO back door open.
      • Screen is not tight fitting and difficult to use.
      • General sanitation of facility is enabling rodents to survive.
      • .
      • Corrective Action(s): Back door is to remain closed until tight fitting screen can be installed.
      • Extensive cleaning and sanitizing of facility is required.
      • .
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Extensive cleaning and sanitizing required of facility throughout.
      • .
      • Corrective Action(s): Clean the following areas:
      • - Clean and organize back dry storage area
      • - Clean floors and lower shelves throughout
      • - Clean all higher shelves including microwave area
      • - Replace shelf liner at microwave area
      • - Clean fronts of dry storage bins, removing all scoops and cleaning scoops as well
      • - Clean walls where food debris has splattered
      • - Clean exhaust canopy
      • - Clean grill vents of exhaust canopy
      • - Clean inside all coolers where food debris has accumulated including, walls, shelves, seals, handles, etc.
      • - Clean inside microwave
      • - Clean fronts of dough mixers
      • .
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed wooden shelf.
      • Blocks of cuts of wood used as spacers for freezing dumplings.
      • Not suitable material; Wood is absorbent and can not be cleaned.
      • Corrective Action(s): Paint, seal or cover wooden shelf.
      • Use an item such as metal or plastic glassware that can be run through the dishwasher when dirty for the freezing of dumplings.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair broken hand sink in dim sum area (one sink already exists)
      • Broken light covers to be replaced.
      • Corrective Action(s):
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): RAID insect repellant found on shelf in amongst food items.
      • Poison found under dishwasher (for use on rodents)
      • CORRECTED DURING INSPECTION - Items discarded.
      • .
      • Corrective Action(s): Poison is NOT to be used in restaurant setting. Poison is not to be stored in food preparation area.
      • .
      • Violation Score: 15
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A) Noted several containers of foods in the cooler uncovered and double stacked.
      • B) Noted small stainless steel bowls being used as scoops to dispense foods. Small stainless steel bowl is then stored in the food item being dispensed.
      • C) Noted uncovered foods stored in the bottom counter of a work table
      • Corrective Action(s): A) Keep all foods covered and do not double stack food containers.
      • B) Obtain proper scoops and do not store bowls/containers in food.
      • C) Keep all foods covered and do not store any uncovered foods on the ground or near the ground.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted a large tub of partially thawed out meats stored at room temperature on top of the chest freezer in the dry storage area.
      • Corrective Action(s): Do not thaw potentially hazardous foods at room temperature. Foods should be thawed at 4C in the cooler or under cold running water.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A) Noted spilled food debris, food stains and build up noted on the floors, under work tables and equipment (ie. cookline, cooler units, freezer unites... etc) and on bulk food bins.
      • B) Noted heavy grease build up on the hood ventilation system - this can be a fire hazard.
      • Corrective Action(s): Do a thorough cleaning in the above noted areas.
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Food stains noted on cooler and freezer units and other equipment such as mounted soap and paper towel dispensers, dried food debris and crusting noted along the edges of food equipment doors/seals/racks (ie. rice cookers, cooler units, freezer units, shelving units..etc). Extremely dirty/greasy strainers noted hanging along the wall beside the cookline.
      • B) No sanitizer available in the back food preparation area. Sanitizer for the dim sum area was not strong enough (50ppm chlorine), sanitizer in the drink making area was too strong (bleaching out test strip). Also noted several wiping cloths stored on food counters and work surfaces throughout the premises.
      • C) Noted two extremely stained cutting boards.
      • Corrective Action(s): A) Do a thorough cleaning/sanitizing of all food equipment noted above.
      • B) Ensure 100ppm chlorine sanitizer solution is readily available in the dim sum area, drink making area, at the cookline and in the back food preparation area. Keep all wiping cloths stored in sanitizer solution when not in use to prevent microbial growth.
      • C) Clean/sanitize/resurface/replace cutting boards so that they are not stained and worn away.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the drink making area has a large box of take out containers beside it, making it difficult to access.
      • Corrective Action(s): Do not store large items beside the hand sink as it is not conveniently accessible. Keep the hand wash stations fully accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted box of onions on the ground in the back dry storage area.
      • Corrective Action(s): Keep all foods stored off the ground at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noted grease build up on the floors (very slippery throughout the cookline area), ceiling tiles had dust build up and dark staining, food debris noted on the ground and along the perimeter of the walls and along the edges of equipment (ie. cooler units, freezer units...etc), food stains and grease build up observed along the walls behind food preparation counters, food stains also noted on cooler and freezer units and other equipment such as mounted soap and paper towel dispensers, dried food debris and crusting noted along the edges of food equipment doors/seals/racks (ie. rice cookers, cooler units, freezer units, shelving units..etc), extremely dirty/greasy strainers noted hanging along the wall beside the cookline.
      • Corrective Action(s): Operator is to do a throughout cleaning in the above noted areas. Remove all foods from any units to completely clean the insides. Ensure all heavy equipment (ie cooking equipment, cooler/freezer units, shelving units, work tables...etc) are pulled out and all the hard to reach areas are completely cleaned.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A) Noted a cutting board and knife on the chest freezer located in the hallway outside of the kitchen prep area.
      • B) Noted the wall behind the cutting block in the kitchen wearing away
      • C) Noted several boxes on the ground in the dry storage area
      • Corrective Action(s): A) This is not a food preparation area. Chest freezers are not work counters. Do not prepare/handle foods in this area.
      • B) Clean and repair the wall so that it is smooth and washable.
      • C) Keep all items stored off the ground (on shelving units) in order to facilitate cleaning and monitoring of pest activity. Adjust ordering/stocking amounts/frequency to ensure there is not too many items that can't be accommodated on shelves.
      • Violation Score: 5
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature and discarded at time of inspection: container of pooled eggs, container of cooked minced meat, container of soaking noodles.
      • Corrective Action(s): Ensure all potentially hazardous foods are stored in a cooler unit at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in the back food handling area was mixed with soap and stored by the dishwashing area. Did not detect any sanitizer in the container at the dim sum area. No sanitizer available in the front server area.
      • Corrective Action(s): Ensure chlorine sanitizer solution is at 100ppm. Change sanitizer as needed throughout the day. Do not mix sanitizer with soap. Ensure sanitizer solution is readily available in all food handling areas (cookline, dim sum area, drink area).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Container of alkali water used for making fresh noodles was stored on the ground in the dim sum area at time of inspection - discarded.
      • Corrective Action(s): Keep all foods stored off the ground.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted minor ant activity in dim sum area again. This issue was noted on the previous routine inspection.
      • Corrective Action(s): Do a thorough cleaning in this area, routinely at the start and end of each shift and as needed throughout the day. Locate and seal any entry points. Contact the professional pest control company regarding the issue.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up noted throughout the food premises. Dust building up noted on the ceiling tiles above the cookline.
      • Corrective Action(s): Do a thorough cleaning throughout the food preparation areas. Clean under and behind large/heavy equipment such as the cookline, coolers, freezers, dishwashing area...etc as well as the walls behind the food preparation counters/tables/work areas.
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature approx 20C and discarded at time of inspection: Container of tofu in hand sink, container of crushed garlic on cookline, container of bean sprouts on counter.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less in cooler unit. If items are kept out at room temperature for immediate use ensure only small portions are kept out and that they are stored on ice.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach on site but only one bottle of sanitizer was available in a spray bottle in the tea making area. Towels being used to wipe food contact surfaces.
      • Corrective Action(s): Ensure 100ppm chlorine sanitizer is made up fresh every day and a container with cloths submerged is readily available in each food preparation area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two compartment sink beside dishwasher did not have paper towel. Hand sink at end of cookline was blocked by table and had container of tofu in it. Hand sink at far end of dim sum bar had shelving unit blocking it. No concerns with hand sink at the front entrance of the dim sum area. Access to hand sink at the tea area was obstructed with boxes.
      • Corrective Action(s): Ensure all hand wash stations are unobstructed and fully accessible at all times. Do not put anything in hand wash stations and do not change the premises layout as each hand sink was placed/installed to service each particular food preparation area.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted uncovered food stored on lower shelf of work table in the kitchen.
      • Corrective Action(s): Keep all uncovered foods for immediate on the counter or keep all stored foods covered at all times.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted ants on the floor in the din sum area and the cookline area. Operator has contract with pest control company.
      • Corrective Action(s): Do a thorough cleaning of the premises - see violation code 306. Report pest activity to pest control technician. Follow all recommendation made by technician. Have past pest control reports on site for review during follow up inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy amount of food debris, grease and dough build-up noted throughout the food preparation areas: under the cooking equipment, under the dishwasher, on top of the dishwasher, under and behind shelving units, under and behind cooler units, under and behind freezer units, in the dim sum making area, on/around/behind the dough mixer, around the bulk food containers in the dough mixing area, hood ventilation system...etc
      • Corrective Action(s): Do a thorough cleaning in above noted areas. Do not clean only around the equipment. Ensure large/heavy equipment (cookline, dough mixer, shelving units, work tables, cooler units, freezer units..etc) are moved and thoroughly cleaned around and behind. Focus on the perimeter of the walls and hard to reach areas.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted work table in kitchen relocated and shelving unit installed in dim sum area which obstruct hand sinks in each area.
      • Corrective Action(s): Remove and/or relocate work table and shelving unit. Do not add equipment or change the layout of the premises without health approval.
      • Violation Score: 5
  32. Routine Inspection

    0 infractions