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Grand Villa Casino - Atlas Steak + Fish

4331 Dominion St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Grand Villa Casino - Atlas Steak + Fish has been inspected 20 times by Fraser Health Authority since December 12, 2012. The most recent inspection, on May 11, 2026, recorded 1 infraction.

7 of 20 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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

What these findings mean

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

  • Protecting food from contaminationHigher risk

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

    Recorded 8 times across 7 separate inspections, most recently on November 18, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

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

    Recorded 4 times across 4 separate inspections, most recently on November 18, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Food temperature controlHigher risk

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

    Recorded 3 times across 3 separate inspections, most recently on May 11, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on May 29, 2025. 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 2 times across 2 separate inspections, most recently on April 6, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Some meat observed to be thawing at room temperatures.
      • .
      • Corrective Action(s): Ensure any deliveries are placed into walk in cooler unit as soon as possible.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on lower shelf under stand up mixer unit.
      • Debris observed on floor under old cook top grill
      • Clean bottom of yeti cooler unit
      • Dust on shelves in pastry areas
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings.
      • Clean floors in hard to reach areas.
      • Ensure all items are routinely cleaned.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some wooden shelves require painting as paint has worn away. .
      • .
      • Corrective Action(s): Paint any shelves that require repainting. Raw wood should not be exposed.
      • .
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on lower shelves storing food, equipment, dishware and pots/pans.
      • .
      • Corrective Action(s): Facility is to clean and sanitize bottom shelves of all storage racks, rolling carts, trolleys, autoshams, etc.
      • Use sanitizer (facility has 200ppm QUAT dispensing unit)
      • All items are to be pulled from bottom shelves, shelves are to be sanitized, all items on lower shelves are to be sanitized.
      • .
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO two of 6 QUAT sanitizer buckets were at concentrations of 0ppm.
      • CORRECTED DURING INSPECTION - items dumped and dispensed at time of inspection.
      • .
      • Corrective Action(s): Ensure sanitizer solution is changed out at a high frequency.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at hand sink in front server station.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items (take away coffee mugs) found on food preparation surfaces.
      • .
      • Corrective Action(s): Ensure staff personal items are appropriately stored (in designated staff areas).
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are observed throughout facility including on floors, lower shelves and in and on equipment.
      • Dead rodent observed under door leading to electrical room in bakery dry storage room
      • There were very few traps in areas of high activity observed today.
      • .
      • Corrective Action(s): Discuss rodent issues with Pest Control Technician.
      • More traps are to be added. Traps need to be added to floor of central storage areas including under shelving units and island prep tables. Include sticky traps.
      • Pest proofing of kitchen needs to occur. Currently doors all remain open and large gaps exist at bottoms of door. Currently door leading to electrical room where dead rodent was observed has large gap at bottom and door is locked. Ensure Pest Control Technician has access to this room and traps are added. Ensure Pest proofing occurs in this room and on door leading from this room.
      • Discuss with Pest Control Technician.
      • .
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris observed under cook line
      • Large gaps exist at bottoms of doors.
      • .
      • Corrective Action(s): Increase cleaning thoroughness. Ensure janitorial staff are cleaning all food debris to prevent contributions to pest infestation
      • Discuss with Pest Control Company feasibility of sealing off bottom of all doors, including electrical room door, leading in and out of kitchen at night.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed throughout facility:
      • - Lower shelves including bakery area, behind coffee brewer,
      • - In dish storage area including inside dishes and cutting boards
      • - On top of food containers in dry goods area
      • .
      • Food debris found under cook line
      • Food debris including old crab found in drawer coolers of cook line
      • .
      • Corrective Action(s): Thorough cleaning of facility required. Use sanitizer solution.
      • .
      • Violation Score: 15
  5. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ceiling is leaking above dishwasher unit.
      • Facility has placed a bucket and hose to catch water however water is from hot water tank above. Discussed with Management on site and water is clean as it is from hot water tank and is coming directly from above hot water tank without dripping onto potentially contaminated sources within ceiling cavity.
      • .
      • Corrective Action(s): Repairs need to be made to hot water pipes such that water does not leak into dish washing area. Although water is not dirty and hoses are fashioned to drip into sinks this is not best practice.
      • .
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • 1. Raw meat was observed to be placed on shelves at room
      • temperature. Operator stated that meats/steaks are removed
      • from coolers for dinner service. Raw meat was 20°C.
      • 2. Butter and cream stored in "expo" cooler was above 4°C.
      • Corrective Action(s):
      • 1. Corrective action(s): Time track meats/steaks held at room
      • temperature. Meats can be out if temperature control
      • for a maximum of 4 hours, then they must be
      • discarded. Acquire timers
      • Date To Be Corrected By: May 29, 2025
      • 2. Corrective action(s): Transfer butter to functioning cooler
      • capable of maintaining 4°C or below.
      • Corrected During Insp.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs were found in dishwarmer. Meatballs were 40°C
      • Corrective Action(s):
      • Corrective action(s): Meatballs were discarded. Dishwarmer
      • cannot be used as a hot holding unit because it cannot maintain food at 60°C or greater. Hot potentially
      • hazardous food must be kept hot (above 60°C) at all times to reduce the risk of pathogen growth
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Soap dispenser at front handsink was not installed.
      • Corrective Action(s):
      • Corrective action(s): Install soap dispenser
      • at front handsink to allow for proper hand hygiene
      • Date To Be Corrected By: May 30, 2025
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following
      • locations:
      • - Near the dishwashing area
      • - under wire rack in dry storage area
      • - on shelves under prep tables (next to cutting boards)
      • Corrective Action(s):
      • Corrective action(s): Remove rodent droppings,
      • clean and sanitize areas with a bleach
      • solution.
      • Date To Be Corrected By: May 30, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright "expo" cooler had an ambient temperature
      • of 9.9°C.
      • Corrective Action(s):
      • Corrective action(s): Repair and/or adjust cooler to maintain
      • 4°C or below at all times. Remove all potentially hazardous
      • items from cooler, and transfer to working cooler. Do not store
      • potentially hazardous foods in this cooler until
      • it is repaired.
      • Date To Be Corrected By: May 30, 2025
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ceiling is leaking in at least 3-4 points from a hot water tank. Upon entry, EHO observed 3 large buckets with water and was dripped on twice. EHO observed maintenance staff up inside drop ceiling trying to determine source of leak at time of inspection. Covered food items stored below.
      • CORRECTED DURING INSPECTION - Maintenance staff observed to make repairs during inspection. Confirmation with Management that leak has been repaired
      • .
      • Discussed with Management continued repairs from ceiling over dishwashing area.
      • .
      • Corrective Action(s): At no time is food to be left in these areas.
      • Continue to monitor these areas to ensure leaks have been fully repaired. Any reoccurrence of leaks are to be brought to attention of Management immediately.
      • .
      • Any new leaks including any leaks over dishwashing area are to be reported to Management immediately. Any leaks from Ceiling area are to be repaired immediately. At no point should exterior water from roof be able to leak into food preparation or dishwashing area.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on lower shelf behind potatoes.
      • Rodent droppings found on floor under cast iron frying pans across from dishwasher area
      • Yorkshire pudding, cooked potatoes and patty-pan squash found under grills and line equipment in front cook line.
      • All items were made previous night according to Assistant Executive Chef
      • .
      • Corrective Action(s): Ensure night staff are thoroughly cleaning floors every night. Facility struggles with rodents. No food should be left as an attractant for pests.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispensing unit at three compartment sink not functioning properly. Facility is currently using dispensing unit in janitorial closet.
      • Facility has contacted Technician. Service Technician awaiting part.
      • .
      • Corrective Action(s): Sanitizer solution should be dispensing properly from dispensing unit at three compartment sink.
      • Inquire as to whether a new dispensing unit can be installed as part of contract instead of waiting for a part.
      • .
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution found to be at less than 200ppm QUAT upon arrival of EHO.
      • CORRECTED DURING INSPECTION - items changed out upon request of EHO.
      • .
      • Corrective Action(s): Ensure sanitizer solution in pails are changed out frequently throughout the operation of the food premises.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in kitchen on lower shelves and in banquet storage area on floor.
      • .
      • Corrective Action(s): Discuss with Pest Control company
      • Continue to trap and monitor for rodents.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in the following areas:
      • - Lower shelf where "YETI" cooler is stored
      • - Lower shelf where cutting boards are stored
      • - Floor in banquet storage area in hard to reach corner areas.
      • .
      • Corrective Action(s): Clean areas affected by rodent droppings with 200ppm Chlorine, QUAT or other equivalent sanitizer solution. Ensure these areas are frequently cleaned and monitored.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two wooden shelves observed in food preparation area which have worn exposing raw wood.
      • One shelf in baking area and two shelves in cutting board prep area - shown to Chef at time of inspection.
      • .
      • Corrective Action(s): Shelves need to be resurfaced such that raw wood is not exposed.
      • .
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Dried Wasabi powder found to have been chewed by rodents.
      • Container storing dry goods has rodent droppings inside.
      • .
      • Corrective Action(s): Discard any item that has been contaminated by rodents
      • Clean and sanitize affected areas. Use 200ppm QUAT sanitizer.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings found on lower shelves in food preparation area
      • Rodent droppings found on lower shelf of cutting board storage
      • Rodent droppings found in dry goods storage area - directly on top of canned food items, containers and inside food storage containers.
      • CORRECTED DURING INSPECTION - areas immediately cleaned and sanitized with 200ppm QUAT based sanitizer solution. Food items contaminated by rodents removed for disposal.
      • .
      • Corrective Action(s): Discuss these areas with Pest Control Company.
      • These areas have high rodent activity and need additional treatment/trapping/monitoring etc.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal beverage in take out container found in food preparation area. Item found directly on food preparation surface.
      • Plates stored directly below soap dispensing unit in baking area.
      • Corrective Action(s): Personal beverages should not be stored on food preparation surfaces. Discuss with staff.
      • Ensure dishes are not stored in space directly below hand soap dispenser or paper towel dispenser.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility has rodent infestation.
      • .
      • Corrective Action(s): Follow recommendations of Pest Control company
      • Continue with services provided by Pest Control company.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen doors are not found to be tight fitting.
      • Storage area doors are not found to be tight fitting.
      • .
      • Corrective Action(s): Discuss with Pest Control Company.
      • Ensure all doors to storage and kitchen are closed at end of night and are tight fitting.
      • Have Pest Control company inspect facility for points of entry and have areas sealed with non-chewable materials to prevent against entry.
      • Booths should be pest proofed and traps placed within.
      • .
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Parm shavers not cleaned from previous night.
      • One bucket of sanitizer solution found to be at less than 200ppm QUAT upon arrival of EHO. CORRECTED DURING INSPECTION - sanitizer solution changed at time of inspection
      • .
      • Corrective Action(s): Ensure staff are washing parm shavers in dishwasher at end of shift.
      • Ensure staff are remembering to change sanitizer solution throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored externally to ice bin but on top of ice bin on unsanitary lid.
      • CORRECTED DURING INSPECTION - item washed in dishwasher
      • Knives stored down crack in bakery area. Area not easily cleanable as unit can not be cleaned internally where knives are stored.
      • Staff Cell phone found on shelf during inspection. Staff observed to use cell phone during inspection and did not immediately wash hands - EHO directed staff to wash hands after touching cell phone.
      • .
      • Corrective Action(s): Ensure ice scoop is placed external to ice bin but in clean container.
      • Obtain knife storage that is more easily cleaned and sanitized.
      • Discuss Cell phone usage and hand washing with staff. Discuss storage of cell phones and personal items with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under grill not adequately cleaned from previous night.
      • .
      • Corrective Action(s): Discuss with janitorial staff. Area needs to be cleaned nightly.
      • .
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of cream cheese is noted at room temperature. Food temperature is measured to be 20.9oC. Staff indicated cream cheese has been sitting out for over 2 hours and no time tracking is being done.
      • Corrective Action(s): When potentially hazardous foods are stored at room temperature, time tracking must be done. Container of cream cheese discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A stainless steel container with small scoops is noted inside handsink at pastry aisle.
      • Corrective Action(s): Handsinks must be not blocked and must be accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Both plastic container and scoop is used for dry goods. One handle is touching food, while plastic container is lying on top of dry goods.
      • Corrective Action(s): If plastic container is used, do not store in containers with food, and ensure scoop handle sticks out, to protect food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning is required in the below mentioned areas.
      • Corrective Action(s): Clean:
      • -->ventilation exhaust system (it is due for professsional cleaning in October 2022)
      • -->bottom compartment of deep fryers (front kitchen)
      • -->floor under deep fryers (front kitchen)
      • -->gap between stove and 6-compartment cooler (front kitchen)
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. A small container of equipment is noted inside the handsink by pastry preparation area.
      • 2. A grill spatula is noted inside one handsink at the front (by charcoal grill).
      • Corrective Action(s): Ensure handwashing sink is for handwashing only and must be accessible at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning is required in a few areas.
      • Corrective Action(s): Clean:
      • -->ceiling around vents, especially at the front kitchen preparation area
      • -->deep fryers at the front, especially the bottom compartment
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Walk in fridge 4 temperature recording is not accurate. For a week 10C was reported on the evening temperature check for this unit when the digital thermometer is clearly broken. 10C also would indicate the food is in the danger zone. Unit was determined to be holding temperature at -10.4C at the time of inspection.
      • Corrective Action(s): Ensure to accurately monitor and record temperatures for holding units. Educate staff and apply correction based on food safety plan immediately.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning needed in the follow areas:
      • 1. Behind and under deep friers and the french grill. Build up of grease observed.
      • 2. In the dry storage room where the HVAC unit is, there is spilled almonds scattered across the floor.
      • 3. Atlas fridge #1 is pooling water and pieces of Alaskian king crab, bags of sauces were observed stuck in the back corners of this unit. (CORRECTED AT THE TIME OF INSPECTION)
      • Corrective Action(s): General cleaning of noted areas required in 1 week. The spilt almonds can be cleaned out today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Main kitchen doors currently being repaired and not in good working order.
      • 2. Walk in #4 built in digital thermometer is broken.
      • 3. Atlas fridge #4 is leaking water/condensation and is awaiting repair.
      • Corrective Action(s): Repair these units. Correction required in one week. For walk in fridge 4, in the mean time use a portable thermometer to take readings inside the unit.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Staff's cup of lemon ice tea stored next to food preparation area on top of Atlas cooler #5.
      • Corrective Action(s): Do not store personal items in food preparation and food service areas. Have dedicated storage areas for personal items and ensure to wash hands after staff have consumed any foods before service again.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Grill station hand washing station did not have working paper towel machine.
      • Corrective Action(s): Ensure all hand washing stations are operational with paper towels, liquid soap and warm running water.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. 2 plastic inserts in poor working condition. No longer able to be cleaned properly. (Corrected at the time of inspection)
      • 2. One thermometer in the grill station is not in working order. 20C was observed when the unit was at 3C.
      • Corrective Action(s): 1. Discard and replace any food equipment and utlensils which are in poor condition.
      • 2. Repair this thermometer unit and test with a mobile thermometer in the mean time.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowl/scoops observed in dry goods containers such as table salt, cornmeal, etc. Edge of bowl and/or scoop handles touching food.
      • Corrective Action(s): Ensure scoops are used instead of bowl and handles should be sticking out.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area around deep fryers at cooking line require cleaning
      • Corrective Action(s): Pay extra attention in the following areas while cleaning:
      • -->bottom compartment of deey fryers
      • -->gap between the two deep fryers
      • -->floor under deep fryers
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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