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Grand Villa Casino - Chow Lucky Noodle Bar

4331 Dominion St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Grand Villa Casino - Chow Lucky Noodle Bar has been inspected 36 times by Fraser Health Authority since August 30, 2012. The most recent inspection, on October 7, 2026, recorded 1 infraction.

18 of 36 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 7 times across 6 separate inspections, most recently on April 14, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(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 6 times across 6 separate inspections, most recently on November 15, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 5 times across 5 separate inspections, most recently on September 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on September 23, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on October 20, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

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.

36 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amounts of dust observed on ceiling during inspection.
      • .
      • Corrective Action(s): Have ceiling tiles cleaned. Currently dust is in large chunks which could fall into food items.
      • .
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO some knives in front kitchen were stored as clean and had not been used for the day but were dirty from previous night.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Dishwasher not consistently achieving final sanitizing rinse of 71 degrees Celsius at the plate.
      • CORRECTED AT TIME OF INSPECTION - staff will use dishwasher in Chow Lucky to wash and use dishwasher in Personas to sanitize. Dishware will be transported through the casino until such time as dishwasher can be repaired.
      • .
      • Corrective Action(s): Ensure staff are remembering to remove all items from stations and clean and sanitize at end of day.
      • .
      • Ensure staff are using Personas dishwasher until such time as main Chow Lucky dishwasher can be repaired.
      • .
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front two hand sinks in cooking area were missing paper towels and liquid soap.
      • Repeat violation.
      • .
      • Corrective Action(s): Discuss this violation with staff. Staff must ensure all hand sinks are adequately supplied. If staff do not observe hand sinks to be missing liquid soap, or paper towels then staff are not washing hands at adequate frequency.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored directly in dry storage bins.
      • .
      • Corrective Action(s): Ensure staff are removing scoops from dry storage bins after use. This is best practice.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in various areas:
      • - Inside of cooler units of various units requires cleaning as EHO observed mound of shrimp, mould, spills, debris
      • - Cooler seals in various cooler units had broken pieces and areas needing cleaning as mould has accumulated
      • - Inside of containers on lower shelves had food splatter
      • - Inside of containers in front cook area had spills and debris
      • .
      • Corrective Action(s): Ensure staff are thoroughly cleaning station at end of day. This includes all containers, knives, coolers and insert containers.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not consistently maintaining water temperatures of 71 degrees Celsius at the plate.
      • EHO did observe 71 degrees Celsius obtained at one rinse cycle however the following cycles the sanitizing cycle varied from 64 degrees Celsius to 69 degrees Celsius.
      • Dishwasher unable to maintain adequate temperatures for rinse cycle.
      • External temperature gauge displays a temperature of well above 90 degrees Celsius for the rinse cycle. External temperature gauge malfunctioning. .
      • .
      • Corrective Action(s): Have dishwasher serviced by technician or plumber or electrician as needed. This is a reoccurring issue with the dishwasher. The booster may require repairs or replacement. Seek professional opinions
      • Ensure the external temperature gauge is calibrated as this is the means by which the staff monitor the dishwasher.
      • .
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate.
      • CORRECTED DURING INSPECTION - Ecolab on site and repairs were made to dishwasher. Dishwasher achieving final sanitizing rinse of 72-77 degrees Celsius
      • .
      • Food production area without available sanitizer solution during food preparation. CORRECTED DURING INSPECTION - staff instructed to obtain sanitizer solution
      • .
      • Corrective Action(s): Ensure dishwasher temperature gauges are calibrated and are accurate.
      • .
      • Prior to food production each food production area should have sanitizer solution available for use.
      • .
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of liquid soap at front hand sink.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required in the following areas:
      • - shelves and exhaust canopy of front noodle area
      • - Fronts of containers
      • - Lower shelves
      • - Inside some coolers including walls of walk in cooler unit.
      • .
      • Corrective Action(s): Ensure deep cleaning of infrequently cleaned areas.
      • .
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches observed in front food preparation area, behind grill unit, under cooler units, floor next to floor drain.
      • Significant amount of cockroaches observed in this area today.
      • .
      • Corrective Action(s): Discuss with pest control technician. More treatments needed. Other parts of building including in pipes if necessary. Cockroaches appear to be congregating around this drain pipe today.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Significant amount of food debris and grease observed today.
      • .
      • Corrective Action(s): Discuss with staff.
      • Any food debris, spills or grease accumulation contributes to pest infestations. Once pests have established inside unit they are very difficult to remove. Ensure all food debris is cleaned.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required throughout. The facility has many areas that are not being routinely cleaned and sanitized. These areas can and will contribute to pest infestations.
      • The following areas require cleaning:
      • - Food spills on floor under shelves in dry storage room
      • - Lower shelves including containers storing utensils/equipment
      • - Floor (under dishwasher, under equipment, etc.)
      • - Exhaust canopy above cook line
      • - Rolling carts throughout
      • - In cook line difficult area to reach under grill top. There is a cavity in this area that has a lot of pooled grease
      • .
      • .
      • Corrective Action(s): - Ensure floors are thoroughly and routinely cleaned and sanitized. Facility has pest issues and routine cleaning of floors is required
      • - Clean all lower shelves
      • - Clean exhaust canopies and vent areas which have accumulated grease
      • - Discuss cleaning schedule with staff. More detailed and thorough cleaning required.
      • .
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat found to be at internal temperatures of 8.9, 10.9 and 14 degrees Celsius in walk in cooler unit. Items were made from previous night.
      • CORRECTED DURING INSPECTION - items discarded at time of inspection
      • .
      • Corrective Action(s): Ensure proper cooling techniques:
      • - Cool in ice baths
      • - Cool in shallow trays
      • - Portion items into smaller units to ensure proper cooling
      • *** Cooked food items are to be cooled according to 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees in 4 hours Not exceeding total cooling time of 6 hours.
      • .
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO cooked meat items in bags left on warm portion of hot holding unit. Staff explained it needed to be thawed as it was frozen. Item was found to be at a surface temperature of 28 degrees Celsius.
      • CORRECTED DURING INSPECTION - item removed from area.
      • .
      • Corrective Action(s): Thawing is to occur in coolers as is standard practice at this facility or use microwave or use cold water bath.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris found in some hard to clean areas including in grill area and lower shelves.
      • .
      • Corrective Action(s): As facility has recently had pest infestation ensure proper cleaning is occurring to eliminate all potential food sources.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • - Spills on floor of dry goods area
      • - lower shelves where food debris has accumulated
      • - Dishwasher floor
      • - Floor under cook line
      • - Lower shelf under flat top cook top in front food cook area.
      • .
      • Corrective Action(s): Ensure thorough routine cleaning is occurring. Ensure floor is properly cleaned including those areas that are difficult to access.
      • .
      • Violation Score: 3
  8. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front area has two hand sinks. One hand sink not adequately supplied with paper towels. Blue "J-Cloth" type towel in place of paper towels. As this item is not single use it is not to be placed in this area.
      • Area for single use paper towels only.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Work with staff to designate person/persons responsible for restocking this area.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing cockroach infestation. Few cockroaches observed in front food preparation area.
      • Infestation appears to have MUCH improved over past several weeks due to ongoing treatment and efforts made by staff.
      • .
      • Corrective Action(s): Front food preparation area is to be serviced as soon as possible - Head Chef working with Pest Control Company to ensure timely delivery of this service.
      • .
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two hand sinks in area without liquid soap upon arrival of EHO
      • Front hand sink lacking paper towels.
      • .
      • Corrective Action(s): Ensure adequate supply of paper towels, liquid soap and hot and cold running water at all hand sinks throughout the day.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse observed on stick trap on floor under shelving in area adjacent to dishwasher unit.
      • Pest Control active at facility twice per week.
      • .
      • Corrective Action(s): Ensure Pest Control Technician is notified.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Much debris under dishwasher unit and surrounding area. Area has pooling water.
      • Food and grease debris and build up found on lower shelves, cooler units, floors, etc.
      • .
      • Corrective Action(s): Ensure staff are checking dishwashing area for fallen dishes and picking up.
      • Increase cleaning frequency of lower shelves, cooler and equipment fronts, floors etc.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in following areas:
      • - Floors
      • - Lower shelves
      • - Fronts of units
      • - Storage area floor (considerable spills)
      • - Storage area container tops/lids
      • - Rolling carts
      • .
      • Corrective Action(s): Ensure staff are frequently cleaning these areas.
      • .
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO front grill area lacking paper towels.
      • Facility had put order into janitorial/maintenance to service hand sinks.
      • .
      • Corrective Action(s): Ensure all handsinks are adequately supplied.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops not placed external to dry goods. Scoops placed inside containers of sugar and flour.
      • .
      • Corrective Action(s): Not best practice. Ensure scoops are removed after each use.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a deep cleaning including all hard to reach areas. Ensure extra clutter and items not in active use are removed and stored elsewhere.
      • Cleaning required in the following areas:
      • - Lower shelves in prep area
      • - Upper exhaust canopy in main front grill area and in Centro Prep area
      • - Upper shelves in prep area
      • - Lower drawer cooler in Centro Prep area has spilled food items
      • - Floors in storage area
      • - Storage area smells of vinegar - check area for smell as this could indicate a spill which would be a pest attractant (fruit flies)
      • - Storage area has sugar spilled inside
      • .
      • Corrective Action(s): Ensure facility has a thorough cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken cooler handle observed in Centro cook line.
      • Cooler seals starting to wear in Centro cook line
      • .
      • Corrective Action(s): Visually inspect all equipment and make necessary repairs.
      • .
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in food preparation areas upon arrival of EHO
      • CORRECTED DURING INSPECTION.
      • One staff member unsure of how often to change out common use tools used to prepare food and stored at room temperature.
      • .
      • Corrective Action(s): Ensure staff are trained to have sanitizer solution at start of shift and throughout the day for use in food preparation areas.
      • Discuss with new staff how frequently to wash-rinse and sanitize common use items throughout the day. Minimum 2 hours or more frequently as required.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels and lack of soap at front food service hand sink next to wok and rice cooker.
      • .
      • Corrective Action(s): The front two sinks are hand sinks and require liquid soap and paper towels at all times.
      • Ensure these areas are adequately supplied at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items found in kitchen space.
      • .
      • Corrective Action(s): Ensure staff are placing personal items outside of kitchen in designated staff storage areas.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed and cleaning required in the following areas :
      • - floor (especially under equipment and in hard to reach areas)
      • - lower shelves of food preparation and equipment areas
      • - exhaust canopy hood vents.
      • .
      • Corrective Action(s): Discuss cleaning frequency of these areas with staff.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not consistent in reaching temperatures of 71 degrees Celsius.
      • Dishwasher will reach temperature but will drop. Temperature gauge reads 185 degrees F.
      • Dishwasher malfunctioned at previous routine inspection.
      • .
      • Corrective Action(s): Have dishwasher serviced.
      • Ensure dishwasher is repaired such that consistent temperatures of 71 degrees Celsius can be maintained
      • Maintenance contacted at time of inspection
      • .
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal coffee mug (take out) in food prep area. CORRECTED DURING INSPECTION - Item placed in separate area.
      • .
      • Corrective Action(s): Ensure staff have designated area for placing personal items. Staff beverages should not be located on food preparation surfaces or higher than food preparation surfaces. Take out coffee mugs should be stored appropriately as these items are not sanitary.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning on floor required. Especially in hard to reach area.
      • .
      • Corrective Action(s): Discuss cleaning with janitorial staff.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher malfunctioning. Dishwasher took many runs to reach temperature of 73 degrees Celsius. Dishwasher should consistently reach 71 degrees Celsius throughout use.
      • .
      • Corrective Action(s): Dishwasher technician called.
      • Service required today.
      • .
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Steamed dumplings are noted on steamer strainer in hot holding unit; however, tray is placed on top of another stainless steel container, making it difficult to keep dumplings over 60oC. Food internal temperature is measured at 33.1oC.
      • Corrective Action(s): Have steamer strainer placed directly inside hot holding unit to ensure temperature of foods can be maintained at 60oC or hotter. Additional stainless steel container removed, and temperature is rising to 47oC within 10 minutes.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease is noted under deep fryer at front cooking area.
      • Corrective Action(s): Ensure floor under deep fryers is cleaned more often as grease may pool under equipment.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink by cashier has no hot water. Handle to operate handsink is activiated by knee. It appears the tap for hot water is turned off.
      • Corrective Action(s): This is a handwashing station. Hot and cold running water must be available at all times. Turn hot water back on.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Still noted a pile of sugar/flour on floor in dry storage room. Also noted grease on floor between deep fryer and wall at front kitchen.
      • Corrective Action(s): Clean areas properly.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: 2 containers of beef briskets are noted storing on top of hot holding unit, one with lid, and one without lid. Temperatures are measured to be 64oC and 39.7oC, respectively. A container of gyoza is noted, with lid, on top of hot holding unit also. Food temperature is measured to be 51.1oC.
      • Corrective Action(s): Hot potentially hazardous foods should be stored IN hot holding unit, and maintained at 60oC or hotter.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer buckets are observed at the beginning of visit. Staff filled sanitizer buckets during visit.
      • Corrective Action(s): Sanitizer buckets must be made available first thing in the morning.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. No paper towel or paper towel dispenser noted at any handsink at front preparation area
      • 2. No liquid handsoap or dispenser noted at handsink by cashier
      • Corrective Action(s): Handwashing stations must be stocked with liquid handsoap and paper towel, in dispensers, in order for proper handwashing to occur. Use of gloves is not a subsitute on handwashing.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in several areas.
      • Corrective Action(s): Clean:
      • -->floor in dry storage room
      • -->floor under wok area
      • -->equipment/deep fryer at wok area
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food stored in prep cooler by door measured above 4C:
      • > Wontons probed at 5.6C.
      • > Shredded pork probed at 7.2C.
      • Staff on site discarded shredded pork, all other items in this cooler must be immediately relocated to another working cooler. Do not store items in the prep cooler until it can maintain 4C at all times.
      • **This is a repeat violation. Failure to maintain adequate temperature may result in further progressive enforcement.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler by door was unable to maintain air temperature of 4C.
      • > Insert level was 12C
      • > Undercounter levels ranged from 6C to 9C.
      • Since last inspection, staff decreased the temperature from 38F to 36F. Technician arrived on site during the inspection and decreased the temperature by another 2 degrees. Follow-up will occur on August 25 to allow any adjustments to fully settle before reinspection takes place.
      • Air temperature must be 4C or colder at all times.
      • **This is a repeat violation. Failure to maintain adequate temperature may result in further progressive enforcement.
      • Corrective Action(s):
      • Violation Score: 9
  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stored food items in prep cooler by door probed to be above 4C.
      • > Cooked BBQ pork in insert level: 7.2C
      • > Cooked wontons in 1st drawer level: 11.6C
      • > Raw sliced beef in 2nd drawer level: 6.7C
      • Discard wontons and immediately relocate other items into a functional cooler that is able to maintain internal temperature of 4C.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler by door had air temperature of 7.7C as per max/min thermometer.
      • Corrective Action(s): Service cooler to ensure that is can maintain 4C or colder at all times.
      • Date to be corrected by: August 23, 2021.
      • Violation Score: 9
  25. Routine Inspection

    0 infractions

  26. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were located at the cashier near the hand washing station but these paper towels were used for customer food service at the same time.
      • Corrective Action(s): Ensure to have dedicated paper towels only for the hand washing station to prevent cross contamination of dirty hands with food service paper towels. Place paper towels at the hand washing station. Correction required immediately.
      • Violation Score: 5
  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food debris, such as noodles and won ton wraps, were observed inside hand washing sink and clogged the sink.
      • Corrective Action(s): Ensure hand washing sink is only used for hand washing. No food waste should be disposed into sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up was observed along the edges of the cooking fume hood and dripping on equipment and staff.
      • Corrective Action(s): Clean these areas to prevent grease build up and grease from dripping into working areas and staff. Correction required today.
      • Violation Score: 3
  29. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cartons of liquid eggs and cut vegetables noted at room temperature. Staff indicated ice was at the bottom of the containers; however, ice was not touching the containers at all. Temperatures ranged from 14.4oC to 15.1oC.
      • Corrective Action(s): Ice must be surrounding the containers to keep food at 4oC or less. Foods discarded.
      • Violation Score: 5
  30. Routine Inspection

    0 infractions

  31. Follow-Up Inspection

    0 infractions

  32. Follow-Up Inspection

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  33. Routine Inspection

    0 infractions

  34. Follow-Up Inspection

    0 infractions

  35. Follow-Up Inspection

    0 infractions

  36. Follow-Up Inspection

    0 infractions

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