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Grand Taj Banquet Centre

6 - 8388 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Grand Taj Banquet Centre has been inspected 31 times by Fraser Health Authority since January 22, 2013. The most recent inspection, on April 29, 2026, recorded 1 infraction.

12 of 31 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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

What these findings mean

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

  • Protecting food from contaminationHigher risk

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

    Recorded 14 times across 13 separate inspections, most recently on April 29, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • Cleaning and sanitizingHigher risk

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

    Recorded 7 times across 7 separate inspections, most recently on February 10, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on February 10, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on November 16, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

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

    Recorded 2 times across 2 separate inspections, most recently on April 29, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

About this data

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

31 inspections

  1. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: As per the operator, the operator's FOODSAFE Level 1 certification is expired
      • Corrective Action(s): Enrol and successfully complete a FOODSAFE Level 1 or equivalent course. Provide a copy of certification to the district health inspector.
      • Correction date: 2 weeks
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Middle prep area (sinks and table) have been changed. No clear handwashing station observed.
      • Corrective Action(s): Provide health inspector with updated floor plan. Ensure to state the designated handwashing station.
      • Correction date: 2 weeks
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH brand food colour dyes (orange red and lemon yellow) observed in use in facility. Staff were educated on BUSH brand dyes.
      • Corrective Action(s): All food product containing BUSH brand food colour dyes and the dyes were discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable press chopper observed with food debris build up on the blades and press.
      • Corrective Action(s): Staff thoroughly washed and sanitized the vegetable chopper such that no food debris was noted on the equipment.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not able to achieve minimum sanitizing temperature of 71 deg C on plate surface during final rinse cycle.
      • Corrective Action(s): Facility can continue to use dishwasher to wash and rinse dishes. A large sink compartment was filled with water and bleach solution to create a sanitizing concentration of 50 ppm chlorine. All dishes after going through dishwasher are to be placed in 50 ppm solution for minimum 2 minutes before air drying.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Middle handwashing station at the start of the inspection did not have paper towel or soap available.
      • Corrective Action(s): Staff placed soap and paper towel at the handwashing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Several containers in the walk-in cooler unit were stored without lids or proper coverings. One container of onions were stored directly in contact on top of a container of cut tomatoes.
      • 2) Observed a plastic water jug (used as a scoop) submerged completely in a large container of chutney.
      • Corrective Action(s): 1) All food products in the cooler units were adequately covered.
      • 2) Cut tomatoes and chutney were discarded.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was not able to achieve minimum sanitizing temperature of 71 deg C on plate surface during final rinse cycle.
      • Corrective Action(s): Service, repair, or adjust the unit such that it can maintain minimum 71 deg C on plate surface during final rinse cycle.
      • Correction date: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Middle prep area (sinks and table) have been changed. No clear handwashing station observed.
      • Corrective Action(s): Provide health inspector with updated floor plan. Ensure to state the designated handwashing station. Staff labelled the handwashing station.
      • Correction date: 2 weeks
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: As per the operator, the operator's FOODSAFE Level 1 certification is expired
      • Corrective Action(s): Enrol and successfully complete a FOODSAFE Level 1 or equivalent course. Provide a copy of certification to the district health inspector.
      • Correction date: 2 weeks
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Large ice machine at main bar area observed with mould build-up. The ice was instructed to be removed and equipment cleaned and sanitized
      • Corrective Action(s): Ensure this equipment is cleaned and sanitized frequently to avoid build-up in the future
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dry storage area observed to have pest droppings around perimeter and hard to reach areas.
      • Corrective Action(s): Clean and sanitize the affected areas with 1000ppm Chlorine solution
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large hole observed in dry storage area on the bottom area of the wall (left side while walking in). This hole must be filled/covered to avoid allowing pests to enter
      • Corrective Action(s): Fill/repair the aforementioned are to ensure pests do not enter
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Raw wood structure observed in the dry storage area.
      • Corrective Action(s): Finish/cover this material with finishing product that would allow for easy cleaning on smooth, non-porous area
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine in bar of larger hall does not have a lid/cover that covers the ice fully.
      • 2. Ice machine in bar of smaller hall is mouldy (pink residue seen on the plastic part).
      • Corrective Action(s): 1. Ensure ice machine is covered so foreign items do not fall into the ice.
      • 2. Sanitize ice machine and remove mould. Follow manufacturer's instructions for taking apart machine and sanitizing.
      • Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted around the dishwashing area.
      • Corrective Action(s): Premises must be free of flies.
      • Consult pest control company.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach perimeter areas in the kitchen require attention.
      • Corrective Action(s): Clean and sanitize these areas as part of a deep clean. Ensure these areas are attended to more frequently.
      • Date to be corrected by: Feb 2, 2024
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Onion/Potato wall mounted slicer was observed to be covered in dry food debris. Staff was informed and they immediately began to clean and sanitize item.
      • Corrective Action(s): Ensure all food contact surfaces, especially in-place equipment, are cleaned and sanitized before and after use to avoid build-up and pest attraction
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in spray bottle was measured at 0 ppm. Staff immediately made a new batch as well as one in a bucket with cloth. Both achieved 100-200ppm Chlorine concentration.
      • Corrective Action(s): Ensure sanitizer is changed regularly to avoid depletion of chlorine concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several items in the walk-in cooler left uncovered. Food items such as curries, cut vegetables, sauces, and gravies. Staff covered items with food grade wrap.
      • Corrective Action(s): Ensure items are covered when in storage to avoid potential contamination
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly observed around wall-mounted onion/potato slicer due to excessive food debris.
      • Corrective Action(s): Ensure area is cleaned and sanitized to avoid further attraction of pests. Contact pest company for review of strategy.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry storage items (e.g., bulk spices and flours) noted with no lids at the time of inspection. Walk-in cooler noted with food buckets on the floor.
      • Corrective Action(s): Foods are to be covered with food safe lids to protect items from contamination. Items in walk-in cooler are to be stored off the floors and covered with food grade lids after proper cooling. Cooked foods and ready-to-eat items are to be stored above uncooked fruits and vegetables. Dairy, eggs, and raw meats (e.g., beef, seafood) are to be stored at the bottom to prevent cross-contamination.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in area next to high-temperature dishwasher and in 2 bar areas.
      • Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized with a dilute bleach solution at 100ppm. Premises must be maintained in a sanitary condition to prevent pest attraction.
      • Date to be Corrected By: 2 Days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up and debris noted on dry storage shelves, on and underneath dry storage palettes, underneath 2-compartment sink, under cook line equipment, and in hard-to-reach areas in premises. Ceiling panels above cook line and dishwashing area noted with build-up of dust.
      • Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized with a dilute bleach solution at 100ppm. Premises must be maintained in a sanitary condition as per Sanitation Plan to prevent the attraction of pests.
      • Date to be Corrected By: 2 Days
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher noted between 52.6C-66.3C at the plate after final rinse cycle.
      • Corrective Action(s): Operator to ensure high-temperature dishwasher is capable of achieving at least 71C at the plate and at least 82C at the gauge. Wares and utensils washed and rinsed through unit must be sanitized manually with a dilute bleach solution at 100ppm chlorine until unit is serviced or replaced.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Tap at handwashing sink not in good working condition at the time of inspection. 2. Cracked tiles noted on backspash of 2-compartment sink.
      • Corrective Action(s): 1. Operator to ensure tap is secured. Handwashing sink is to be equipped with hot and cold running water, liquid soap, and single-use paper towels at all times during operational hours. 2. Tiles are to be replaced at 2-compartment sink. Operator to ensure a smooth, non-porous, and easily washable finish to encourage frequent cleaning.
      • Date to be Corrected By: 1 Week
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mold build-up observed on the interior of the ice machines in both bar areas.
      • Corrective Action(s): First, remove ice in each ice machine. Then clean and sanitize the interior to remove the mold. Ensure this area is cleaned more frequently to avoid build-up
      • Date to be corrected by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area requires cleaning in the hard-to-reach areas.
      • Corrective Action(s): Clean and sanitize the area to remove all food debris. Consider re-organization to allow for easier cleaning
      • Date to be corrected: Today
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station was not equipped with paper towels at the time of inspection. Staff members immediately restocked the station.
      • Ensure all hand wash stations are always fully stocked with liquid soap, paper towels, and running hot/cold water.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION. Multiple bins in the walk-in cooler containing sauces and curry were uncovered. Operator was notified and he immediately covered the bins using food grade plastic wrap.
      • Ensure all foods are covered to avoid possible contamination.
      • Corrective Action(s):
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish was found defrosting at room temperature. Operator was notified and they were educated on proper thawing methods (under cool running water or in the cooler at 4C or below). Operator corrected the violation
      • Corrective Action(s):
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two sinks are available for use in kitchen for handwashing. One was missing paper towels in the dispenser and the other one was adequately equipped but had dirty pots in the sink. Staff had advised the sink with dirty pots was staffs main handwashing station and removed the pots/strainers.
      • Corrective Action(s): Ensure this sink is used for handashing purposes ONLY as discussed and agreed at this time.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Majority of foods stored in walk-in cooler were uncovered. Pictures taken.
      • 2) Majority of grains/spice bins stored in dry storage area were uncovered. Pictures taken.
      • 3) Scoop for ice machine placed directly above the machine.
      • Corrective Action(s): Ensure all foods are properly covered with food grade materials (i.e. fitted lids/saran wrap). DO NOT stack uncovered food on top of another. Store ice scoop in a sanitized container, NEVER directly above the machine.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • 1) by the tandoori oven
      • 2) dry storage area
      • 3) undercoutner shelves by the stove
      • All floors underneath large equipment (stove/dishwashing area/prep area/storage shelves etc.)
      • Corrective Action(s): Ensure the above areas are cleaned and kept in sanitary condition.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two sinks available in the kitchen for handashing were either not adequately equipped or used for other purposes. Refer to code 402.
      • Corrective Action(s): Every restaurant is required to have at least one sink designated just for the HANDASHING AND NOTHING ELSE.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available for food prep area in kitchen. When asked, staff had brought a spray bottle with 0ppm chlorine. 200ppm chlorine solution was prepared in the bottle at this time.
      • Corrective Action(s): 100-200ppm chlorine solution MUST be available for use AT ALL TIMES. All food prep surfaces MUST be sanitized before initiating any food prep, after each possible contamination and every 2 hours during operation of the kitchen. Correction Order issued at this time.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two of the three dishwashing racks filled with raw fish fillets were placed above the conveyor belt and one was placed above garbage can for prep. All transferred to food grade containers and moved to the kitchen at this time. Pictures taken.
      • Corrective Action(s): Food must be contained in food grade materials ONLY. DO NOT use dishwashing rack to store food. NO FOOD PREP OR STORAGE IS ALLOWED TO OCCUR IN THE DISHWASHING AREA. Correction Order issued at this time.
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Drink dispensing gun/holder require cleaning.
      • Corrective Action(s): Ensure these are cleaned and sanitized after each operation.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature glasswasher at the bar dispensing 0ppm. Sanitizer was connected properly and priming the tube did not help the situation. Glasswasher not to be in use until the next event.
      • Corrective Action(s): Ensure to have the glasswasher repaired, so that minimum required level of 50ppm chlorine is achieved at the glass level after final rinse. Contact the health inspector to notify.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towels at the main handwashing station in kitchen. Paper towels were replenished at this time.
      • *Bar handwashing station missing paper towels and liquid soap.
      • Corrective Action(s): Ensure all handwashing stations are adequately supplied with liquid soap, paper towels and hot/cold running water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Uncovered foods observed from the dry storage shelves.
      • 2) Uncovered foods observed in walk-in cooler (large pots of sauce, curry, cooked foods). Some items were stacked on top of another without any protection in between.
      • Corrective Action(s): 1) Ensure to have these foods covered to protect them from contamination.
      • 2) Ensure all foods are contained in and covered with food grade materials to protect them from contamination. DO NOT stack foods on top of another without providing barriers in between. This is a repeated violation.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a major cleaning.
      • Corrective Action(s): Ensure to remove all unnecessary items from kitchen. Inside of walk-in freezer and the dishwashing area require reorganization. Pull out all tools/boxes of food from these areas, clean and reorganize. Scrub clean all floors underneath large equipment (cooking equipment, dishwasher, coolers, shelves).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher at the bar requires a repair.
      • Corrective Action(s): Ensure the glasswasher is repaired prior to the next event.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Renovation was completed in February 2019 without notifying the Health Department.
      • Corrective Action(s): Ensure to submit an updated layout for the area.
      • Violation Score: 1
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No sanitizer was available in kitchen during time of inspection
      • - Chef informed that they ran out of chlorine solution
      • - New solution made up and staff corrected
      • Corrective Action(s): - Ensure adequate supply of sanitizer is always available to sanitize food contact surfaces
      • - FAILURE TO COMPLY WILL RESULT IN FURTHER ENFORCEMENT ACTION
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - No paper towels were available at handwashing stations in kitchen during time of inspection
      • - Staff corrected during time of inspection
      • Corrective Action(s): - ALL HANDWASHING STATIONS MUST BE EQUIPPED WITH HOT/COLD RUNNING WATER, LIQUID SOAP AND PAPER TOWELS AT ALL TIMES!
      • - FAILURE TO COMPLY WILL RESULT IN FURTHER ENFORCEMENT ACTION.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Double stacking observed in walk-in cooler with food insert.
      • - No food grade barrier available, this can lead to contamination of food products
      • *Corrected during time of inspection
      • Corrective Action(s): Ensure that NO double stacking occurs and that protective barrier (such as lids of plastic wrap) is available on all food products
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Trolley located by hot water tank had food related equipment and non food related equipment stored in hap hazard manner
      • - Some debris found on trolley shelving
      • Corrective Action(s): - Ensure that this is organized, cleaned, sanitized
      • - Remove unrelated, non-food equipment from this trolley
      • - Ensure to maintain facility in sanitary condition
      • Correct in 4 days
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: - Operator's Foodsafe Level 1 certification has expired
      • - Chef has valid Foodsafe Level 1 certification
      • Corrective Action(s): - Ensure that operators of facility have valid Foodsafe Level 1 certification
      • - Refer to www.foodsafe.ca website for more details.
      • Correct in 1 month
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - During time of inspection, dishwasher was not reaching temp.
      • -Temperature measured fromm 60C - 70C.
      • - Staff on-site informed that dishwasher was turned on when Environmental Health Officer arrived for inspection
      • - No warewashing will take place until evening time (6pm).
      • - Service techician was called service will be done by 4pm.
      • Corrective Action(s): - ALL YOUR EQUIPMENT MUST BE IN GOOD WORKING ORDER
      • - HIGH TEMPERATURE DISHWASHER MUST BE AT LEAST 71C AT THE PLATE
      • - ENSURE STAFF UNDERSTAND HOW YOU USE THE DISHWASHER AND THAT
      • WASH TEMPERATURE : 60C, RINSE TEMPERATURE AT 82C
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - During time of inspection, containers previously used to hold rinse aid was used for food storage.
      • - Staff and operator corrected during time of inspection, food discarded.
      • Corrective Action(s): REPEAT INFRACTION*
      • - Failure to comply will result in further enforcement actions such as ORDERS and tickets
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection, staff was making sanitizer solution when Environmental Health Officer was doing inspection. Chlorine was not used but 'Grill Cleaner', therefore no chlorine residual was present.
      • - Staff found chlorine during time of inspection and made solution
      • Corrective Action(s): - FOOD GRADE SANITIZER SOLUTION MUST ALWAYS BE AVAILABLE IN FACILITY TO READILY DISINFECT FOOD CONTACT SURFACES.
      • - Staff must be trained to understand that sanitizer solution must always be present and used as required.
      • Correction date: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - During time of inspection, all handwashing stations in facility were lacking paper towels in dispensers.
      • - Staff corrected during time of inspection
      • Corrective Action(s): - REMEMBER, ALL HANDWASHING STATIONS MUST BE EQUIPPED WITH HOT/COLD RUNNING WATER AT ALL TIMES
      • - Ensure that paper towels are available in paper towel dispensers at ALL handwashing stations!
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During time of inspection, several 5 gallon containers previously used to place dishwasher chemicals were used for food storage.
      • - THIS IS NOT A SAFE FOOD HANDLING PRACTICE
      • - This was corrected by staff during time of inspection
      • Corrective Action(s): - DO NOT USE ANY CONTAINERS PREVIOUSLY USED TO STORE ANY CHEMICALS FOR FOOD STORAGE.
      • - Ensure that ONLY food grade, durable materials are used for food storage.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: During time of inspection, some rodent droppings located underneath ice machine and some at window sill in dry storage area
      • Corrective Action(s): - Ensure to move all items in dry storage facility to be able to clean and sanitize areas
      • - Continue to follow Pest Control Operator recommendations and employ all pest control measures.
      • Correction date: 1 week
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: During time of inspection, rodent droppings observed in
      • 1. corners of dry goods area
      • 2. underneath shelving and around in dry goods area
      • Note: No foods affected
      • 3 underneath ice machine of dry goods area
      • Corrective Action(s): - Ensure to remove all rodent droppings and sanitize areas
      • - Continually clean and remove debris in area
      • - Control to implement pest control measures
      • - Continue to monitor and clean
      • - Continue to store all items above ground, at least 6"
      • Correction date: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry goods area in kitchen and storage are require thorough cleaning
      • Corrective Action(s): The following require thorough cleaning
      • 1. Dry goods area needs to be cleaned and all debris removed
      • 2. Dry goods area in kitchen needs to be cleaned and all debris removed
      • 3. Clean behind upright 'Coca Cola' cooler, remove all debris and thoroughly clean
      • Violation Score: 9
  26. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Baseboards still have not been replaced, gaps greater than 1/4" still are apparent
      • Operator informed that service will be done in the next few days
      • Corrective Action(s): - Ensure that NO gaps are available for entry of pests
      • - Ensure to replace baseboards in dry storage area.
      • - Operator to send pictures to Environmental Health Officer
      • Correction date: 1 week
      • Violation Score: 3
  27. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: During time of inspection, 1) entry points still detected
      • Pest Control Operator on-site to seal these entry points - SOME HOLES WERE SEALED DURING TIME OF INSPECTION
      • 2) New base boards required to be installed in dry goods storage room
      • Corrective Action(s): 1) Ensure that ALL entry points in facility are sealed with steel wool, hard wire mesh OR 'pest block' spray foam to prevent entry of pests
      • Correction date: Immediately
      • 2) Ensure that new base boards are installed in dry goods storage room to close the gap between the floor and wall junction, this will further prevent entry of pests
      • Correction date: before September 13th 2017
      • Violation Score: 9
  28. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection, handwashing sink/ station opposite of main cook line, lacking paper towels
      • Corrective Action(s): Chef corrected during time of inspection
      • ALL handwashing stations must be equipped with hot/cold running water, liquid soap and paper towels
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During time of inspection, several food products within the walk-in cooler were observed to be double stacked without an adequate food grade barrier to protect from contamination
      • Corrective Action(s): Ensure that foods are not double stacked unless an adequate, clean and food grade barrier can be used between foods
      • Correction date: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: During time of inspection, monitoring sticky traps located in
      • 1) Dry storage room below shelving near clean-out
      • 2) Hot water tank closet
      • had dead mice on traps (not fresh)
      • Slight accumulation of droppings observed on white shelving in corner where plastic serving bowls stored, chef informed these are not used
      • - No foods observed to be affected during time of inspection
      • Corrective Action(s): - This facility must take all measures to ensure an infestation does not exist
      • 1) Ensure a new service is carried out from Pest Control Operator
      • 2) Ensure that ALL affected areas are cleaned and areas sanitized
      • Note: Ensure that all plastic serving bowls are adequate ware-washed and sanitized
      • 3) Ensure that daily monitoring is done with bright flashlight
      • 4) Ensure to follow Pest Control Operator's recommendations
      • Correction date: immediately
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: During time of inspection, entry points detected in facility
      • i.e., dry goods wall in kitchen premises
      • Corrective Action(s): - Ensure that ALL entry points (this includes gaps under doors) that are 1/4" or larger are sealed, blocked with steel wool, hard wire mesh or Pest Block Spray foam
      • - Ensure that ALL food products are kept covered with durable materials to prevent pest infiltration
      • - Clean and sanitize all food contact surfaces frequently
      • Correction date: immediately
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    0 infractions

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