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Green Leaf Cafe

9604 Cameron St, Burnaby · Restaurant

26 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice serving scoops are stored in ambient water between uses.
      • Corrective Action(s): - Store rice scoops in ice water between uses. Replace ice when it melts.
      • OR
      • - Rice scoop must remain dry between uses.
      • **Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method (ice water or dry).
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Food debris and garbage accumulation under prep kitchen prep tables.
      • - Grease and food debris accumulation behind cooking equipment.
      • - Food debris and grime accumulation on floors under shelves in both walk-in coolers.
      • - Spilled food accumulation and mildew-like/ mold-like accumulation on wall surfaces inside both walk-in coolers.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 20-Feb-2026]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): - Two sushi serving trays stored in prep kitchen are broken and/ or cracked in a manner where they can no longer be properly cleaned and sanitized.
      • Corrective Action(s): - Discard cracked and/ or broken sushi serving trays.
      • [Correction Date: 13-Feb-2026]
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - 25 portioned packs of noodles observed at ambient temperature. 14.8C to 19.0C
      • - 14 sushi rolls prepared in advanced, stored at ambient temperature.
      • Corrective Action(s): - Cold potentially hazardous foods must be stored at or below 4C.
      • - Kitchen employees discarded 25 portioned packs of noodles and 14 sushi rolls at time of inspection.
      • - Employees state that noodles were stored at ambient temperature to "defrost" - best practices for defrosting food reviewed.
      • - Employees state that sushi rolls are prepared in advanced in anticipation for orders, and are discarded after 30 minutes. No time tracking in place/ timers used.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Food contact surfaces are not being sanitized.
      • - Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • - 100-200 ppm chlorine bleach sanitizing solution not available.
      • Corrective Action(s): - Provide 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water).
      • - Stop all food handling and preparation - sanitize food contact surfaces and equipment in continuous use.
      • - Store all wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Rice serving scoops stored in ambient temperature water between uses.
      • Corrective Action(s): - Store rice scoops in ice water between uses. Replace ice when it melts.
      • OR
      • - Rice scoop to remain dry between uses.
      • **Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method (ice water or dry).
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed under staircase at downstairs prep kitchen.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Declutter and remove all items not required for the food premises operation.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring.
      • - Ensure all areas of the premises are accessible for cleaning, pest monitoring, and pest control services.
      • [Correction Date: 29-July-2025]
      • - Pest control service reports unavailable for review at time of inspection.
      • **Provide the last 3 most recent pest control service reports for review during follow-up inspection [29-July-2025].
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease and grime accumulation under all kitchen equipment (coolers, freezers, fryers, burners, dishwasher) and shelving.
      • - Food debris and grime accumulation on and under shelves in large walk-in cooler.
      • - Rodent droppings and dirt accumulation under staircase in downstairs prep kitchen.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 29-July-2025]
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - Rodent poison boxes observed inside food premises (one box on top of downstairs prep kitchen oven, one box outside office in corridor between kitchens).
      • Corrective Action(s): - Rodent poison is not permitted to placed inside the food premises.
      • - Remove all rodent poison boxes.
      • - Consult with your pest control company regarding alternative pest control methods.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty able to demonstrate that they have valid FOODSAFE Level 1 or equivalent. Operator not present at time of inspection.
      • Corrective Action(s): - At least one staff on duty must have valid FOODSAFE Level 1 or equivalent in operator's absence.
      • **Train and schedule staff accordingly.
      • [Correction Date: 22-July-2025]
      • Violation Score: 1
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed along floor/ counter edge under front service counter and bar area shelving.
      • Corrective Action(s): - Remove droppings and thoroughly clean area. Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Droppings appear to be newer activity. Report to your pest control company - place glueboards and additional ketch-all traps in the area.
      • - Declutter/ remove/ discard items accumulated at waitress station under POS to remove potential nesting materials and harbourage areas for rodents.
      • **Continue to monitor pest activity in the entire premises and ensure that potential entry points are blocked.
      • **Continue to maintain a high level of sanitation to minimize potential pest attraction.
      • [Correction Date: 16-Jan-2025]
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice serving scoops stored in ambient temperature water between uses.
      • Corrective Action(s): - Store rice serving scoops in ice water between uses. Replace ice when it melts. Wash and sanitize rice scoop at least once every 4 hours.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings and evidence of rodent nesting activity (chewed boxes/ shredded paper and cardboard/ droppings) observed under front service counter/ bar area and shelving.
      • - Accumulation of rodent droppings observed front service counter/ bar area shelving.
      • - Rodent droppings observed behind door on stair landing between corridor and back prep kitchen.
      • Corrective Action(s): - Remove droppings and nesting materials and thoroughly clean above noted areas.
      • - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Declutter and remove all items not required for the food premises operation.
      • - Ensure all areas of the premises are accessible for cleaning, pest monitoring, and pest control services.
      • [Correction Date: 16-Dec-2024]
      • Note: Kitchen Manager states that pest control services are provided by a pest control company monthly. Inform pest control technician of pest activity and review proposed actions to address issues.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Large gap observed underneath kitchen corridor door (which opens to the outside).
      • - Broken/ missing wall coving tiles in dishwashing area (across from 2-compartment sink).
      • - Accumulation of clutter and garbage observed under front service counter/ bar area.
      • - Large hole in floor beside glasswasher.
      • Corrective Action(s): - Repair/ seal/ block the above noted holes/ gaps/ cracks.
      • - Replace doorsweep at kitchen corridor door.
      • - Repair and/ or replace broken and missing wall coving tiles in dishwashing area.
      • - Seal hole in floor beside glasswasher.
      • - Declutter/ remove and discard items not required for the food premises operation.
      • [Correction Date: 06-Jan-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease and food debris accumulation under and behind all kitchen equipment (prep coolers, upright cooler and upright freezer, fryers, burners, etc).
      • - Grime accumulation on floors and walls in dishwashing area.
      • - Grime and food debris accumulation on all floor/ wall edges throughout the entire premises (prep kitchen, main kitchen, front service area).
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 16-Dec-2024]
      • **Work on regularly maintaining a higher level of sanitation throughout the entire premises, especially in hard to reach areas.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Rodent poison boxes observed inside food premises (in front service area and at exterior corridor door).
      • - Labelling on the poison boxes state the following contents:
      • - POISON
      • - Flatline Soft Bait - 0.005% Chlorophacinone (PCP #34219)
      • - Ditrax Blox - 0.005% Diphacinone (PCP #22134)
      • Corrective Action(s): - Rodent poison is not permitted to be placed inside the food premises.
      • - Remove all rodent poison boxes.
      • - Review with your pest control company and discuss alternatives to poison placement inside the food premises.
      • [Correction Date: Immediately]
      • Violation Score: 9
  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rodent bait boxes observed inside the premises beside back kitchen corridor door and under bar counter.
      • Corrective Action(s): - Remove bait boxes from the premises.
      • - Rodent bait is not permitted inside the premises.
      • [Correction Date: Immediately]
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under bar equipment along bar counter.
      • - Along floor/ wall edges in dishwasher area.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • - Use bleach solution 1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Replace doorsweeps at all kitchen corridor doors (x3). Gaps underneath the doors are a potential entry point for pests.
      • [Correction Date: 19-June-2024]
      • Note:
      • - Operator has contacted a pest control company to schedule a service.
      • - Operator advised that they will contact landlord regarding missing doorsweeps.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas still require thorough cleaning:
      • - Grease and food debris accumulation under and behind all cooking equipment (fryers, gas burners, etc.).
      • - Food debris, grime, and moisture accumulation under shelving in dishwasher area.
      • - Food debris, grease, and grime accumulation on all walls in main kitchen.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 19-June-2024]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Door seal has disconnected and is not intact preventing prep cooler door (across from gas burners) from closing tightly.
      • - Prep cooler inserts covers (across from gas burners) is held together with duct tape and masking tape.
      • Corrective Action(s): - Repair broken door seal that is preventing cooler door from closing tightly. Ensure that cooler door is able to close tightly.
      • - Remove duct and masking tape from cooler inserts cover. Repair cooler insert covers. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • [Correction Date: 19-June-2024]
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cold potentially hazardous foods not stored <=4C in Prep Cooler Unit (across from gas burners).
      • - Ambient unit temperature: 12.4C to 13.8C
      • - Shelled Clams: 9.5C
      • - Charsiu: 9.3C
      • - Fish Roe: 14.2C
      • - Omelette base: 7.5C
      • - Sashimi (2 trays): 8.9C
      • - Fish Roe: 7C
      • - Seared Tuna & Salmon: 10.8C
      • - Cooked Straw Mushrooms: 11.9C
      • - Pooled Eggs: 8C
      • - Hamachi: 10.8C
      • - Tobiko: 8.4C
      • - Fish Roe: 7.9C
      • - Deep fried sushi rolls prepared in advanced stored at room (ambient temperature) for undetermined amount of time.
      • Corrective Action(s): - Above listed food items discarded at time of inspection along with 16 bottles of sauces (prepared in-house) and all items stored in open top inserts.
      • - Food items <6C and whole vegetables moved into another cooler at time of inspection.
      • -16 deep fried sushi rolls discarded at time of inspection.
      • **Cold potentially hazardous foods must be stored at or below 4C at all times.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Mildew-like film observed on interior surfaces of ice machine.
      • 2. Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • 3. Garbage can used as a storage area for large mixing bowl during use.
      • Corrective Action(s): 1. Empty ice machine. Clean and sanitize interior of ice machine before refilling.
      • 2. Wiping cloths must be stored in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • 3. Food equipment are not to be stored on top of garbage can at any time. All food equipment in use is to only come into contact with clean and sanitized surfaces.
      • [Correction Date: Immediately]
      • **100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed food handlers not washing hands, not changing gloves, and incorrectly using gloves.
      • Corrective Action(s): - Food handlers must properly wash their hands every time hands are contaminated (e.g. before handling food, after handling raw foods, after handling any contaminated item, after using the washing or returning from a break, after handling garbage or cash, after eating or touching hair, face, any contaminated item, etc.).
      • - Proper handwashing practices reviewed with kitchen manager.
      • - Proper glove use practices reviewed with manager.
      • - Review proper handwashing practices and glove use with all employees.
      • - GLOVE USE DOES NOT REPLACE HANDWASHING.
      • - GLOVES must be discarded and changed if they become contaminated.
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Open tray of curing salt stored on top of ice machine in back prep kitchen.
      • - Food stored on ground in walk-in cooler (beer kegs).
      • - Food stored on top of beer kegs in walk-in cooler.
      • - Egg preparation (sous vide) taking place in dishwashing area.
      • Corrective Action(s): - Discard tray of curing salt. All unused open dry ingredients must be stored in tight-lid rodent proof containers constructed of food grade materials.
      • - Re-arrange storage in walk-in cooler.
      • - All food must be stored at least 6" (15 cm) off the ground.
      • - Food must be stored away and separately from beer kegs. Food must not come into contact with beer kegs.
      • - All food preparation can only take place in areas designated for food preparation (e.g. main kitchen and/ or back kitchen prep area). Food preparation cannot take place in dishwashing area or storage areas.
      • **Food must be protected from contamination at all times.**
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - At back prep kitchen - around CO2 tanks, along floor/ wall edges throughout back prep kitchen, under dry storage shelving, among items on storage shelves
      • - Under bar equipment along bar counter.
      • - Along floor/ wall edges in dishwashing area.
      • - Flies and fly larvae observed in main kitchen at sushi prep table (under prep table and on walls adjacent to sushi prep table).
      • Corrective Action(s): - Remove droppings and fly larvae and thoroughly clean above noted areas.
      • - Use bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas.
      • - Contact a pest control company and schedule a service.
      • - Replace doorsweep at kitchen corridor door (which opens to the outside). Large gap underneath door observed and is a potential entry point for pests.
      • [Correction Date: 12-June-2024]
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease and food debris accumulation under and behind all cooking equipment.
      • - Food debris and grime accumulation on all kitchen walls.
      • - Food debris, grime, and moisture accumulation in dishwashing area.
      • - Food debris, grime, and dirt accumulation in back kitchen prep area.
      • - Floors and walls throughout the entire premises.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted areas.
      • [Correction Date: 12-June-2024]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep Cooler Unit (across from gas burners): 12.4C to 13.8C
      • Corrective Action(s): - Do not use Prep Cooler Unit (across from gas burners) until unit can maintain temperature <=4C.
      • - Adjust and/ or repair unit.
      • - Repair broken door seal that is preventing cooler door from closing tightly.
      • [Correction Date: 12-June-2024]
      • **Operator must correct violation in a timely manner. Unit is an integral part of the operator and is required based on the size of operation and menu.**
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty able to demonstrate that they have valid FOODSAFE Level 1 certificate or equivalent in operator's absence.
      • Corrective Action(s): - At least once staff on duty must have valid FOODSAFE Level 1 certificate or equivalent in operator's absence.
      • [Correction Date: 10-June-2024]
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Demi-glaze sauce was hot held at 55 degrees C
      • - Inspection took place from 11:45 am and the restaurant opened at 11:30 am.
      • Date to be Corrected By: Immediately
      • Corrective action
      • - Food must be cooked or reheated to 74 degrees C or above before hot-holding.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cold potentially hazardous foods were left at room temperature:
      • - tempura batter (red): 28 degrees C
      • - tempura batter (white): 24 degrees C
      • - salad= 17 degrees C
      • - salad dressing= 9 degrees C
      • - soba noodles= 13 degrees C
      • Date to be Corrected By: Immediately.
      • - Cold potentially hazardous foods must be kept at 4 degrees C or below OR
      • - Time-stamp for 2 hours and left-over must be discarded after 2 hours.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - fried rice left at room temperature after cooking and measured 33 degrees C
      • Date to be Corrected By: Immediately.
      • Corrective action
      • - Hot potentially hazardous food must be hot-held at 60 degrees C or above OR
      • - Properly cool to 4 degrees C or below
      • NOTE: 60- 20 degrees C in 2 hours and 20 - 4 degrees C in 4 hours.
      • - fried rice was discarded at the time of the inspection
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 Back kitchen had sanitizer bucket that measured 0 ppm.
      • 2 Bar glass washer measured 0 ppm.
      • Date to be Corrected By: Immediately
      • Corrective action
      • 1 Remade with chlorine solution and measured 100 ppm chlorine
      • 2 Glasses washed by glasswasher rewashed by main hot temperature dishwasher.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation:
      • - Staff did not wash hands adequately.
      • - Staff wearing gloves and didn't change gloves during the entire time of the inspection
      • Date to be Corrected By: Immediately.
      • Corrective action
      • - Hands must be washed with soap adequately and frequently.
      • - Gloves must be changed frequently and hands must be adequately washed with soap before AND after wearing gloves.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 Raw chicken wa left on top of dishwasher sink (covered)
      • 2 In-use utensils were stored in a container with warm water.
      • 3 Foods were double-stacked in prep cooler, and mustrooms measured 5 degrees C
      • Date to Be Corrected By: Immediately
      • Corrective action
      • 1 Raw chicken must be kept on food counter top or food prep sink. This is to prevent from cross-contamination.
      • 2 - In-use utensils must be stored in an empty container OR
      • - a container with ice water or hot water and change waterevery 30 minutes.
      • - In-use utensils must be washedand sanitized every 4 hours.
      • 3 Foods must be stored at insert level or below. Stop the double-stacking practices. The air gap underneath won't properly cool foods at 4 degrees C or below.
      • Corrective Action(s):
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 In front kitchen items were being thawed at room temperature:
      • - udon noodles: -2 degrees C
      • - edamame beans: -1 degrees C
      • 2 In Back kitchen frozen fish were being thawed at room temperature and measured 1 degrees C
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • 1+2 Proper procedures must be followed for thawing to avoid microbial growth.
      • 1 Thaw in cooler the night before
      • 2 Thaw under cold running water
      • 3 or use microwave for small portion.
      • Corrective Action(s):
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - glasswasher measured at 0ppm, then added to increase to 100 ppm chlorine.
      • - Didn't reach at 100 ppm, and remained at 50 ppm.
      • - The temperature measured 16.8 degres C.
      • Date to be Corrected By: 26 - July- 2023
      • Corrective action
      • - Repair the glasswasher:
      • 1 minimum 54 degrees C water temperature, 50 ppm chlorine residual OR
      • 2 minimum 13 degrees C water-temperature, 100 ppm chlorine residual
      • NOTE:
      • - Correction order issued by the District EHO.
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - FoodSafe Level 1 was not available.
      • Date to be Corrected By: 20- July- 2023.
      • Corrective action:
      • Make sure at least 1 person on duty holds Food Safe Level 1 or equivalent.
      • Corrective Action(s):
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The warewashing sinks on both sides of the dishwasher have broken hot water handles and hot water is not available for use at these sinks.
      • Corrective Action(s): Fix by Friday, February 24th.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: a) Light cover near the hot water tank is missing.
      • b) Rough concrete surface visible at the left hand beer tap. This surface is not smooth, impermeable and easy to clean.
      • Corrective Action(s): a) Replace light cover within one month.
      • b) Repair the concrete surface so that it is smooth, impermeable and easy to clean.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not fully sanitizing @ 71 C. Final rinse temperature varies 67-70 C
      • Corrective Action(s): Directed to switch to manual dishwashing until repaired.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive grease build ups on the sides of deep fryer.
      • Corrective Action(s): Remove grease build ups. Given 1 week to address.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp dishwasher @ 67 C- 70 C on plate level.
      • Corrective Action(s): Use the dishwasher for washing cycle only. Switch to manual dishwashing for sanitizing step until the unit is repaired. Technician was already contacted for the repair. Follow up inspection will be conducted.
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Sashimi in right prep cooler noted at 7.2 deg.C as per probe thermometer.
      • Corrective action: move sashimi into the other prep cooler to maintain at 4 deg.C or colder. Also move all other potentially hazardous foods to ensure they maintain 4 deg.C or colder.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Opened can of corn stored on shelf in walk-in cooler.
      • Corrective action: transfer contents of can into a food grade container once opened.
      • Corrective Action(s):
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Cleaning required in the following areas:
      • - Under prep table and sink area in back kitchen; food debris
      • - Under dishwashing area; food debris
      • - Around cooking equipment in main kitchen; grease and oil
      • Corrective action: ensure all noted areas are cleaned and free of food debris/grease accumulation.
      • Date To Be Corrected By: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Prep cooler across from main store is unable to maintain 4 deg.C or colder. Probe thermometer measured 7.2 deg.C.
      • - Beverage cooler in bar area unable to maintain 4 deg.C or colder. Probe thermometer measure 6.3 deg.C.
      • - Lighting in main cook area appeared dim.
      • - Left inserts cover had a broker handle.
      • Corrective actions: - Have the coolers serviced to ensure they are able to maintain 4 deg.C or less.
      • - Replace lightbulbs. Adequate lighting will help with cleaning.
      • - Repair the handle to ensure proper use of the cover.
      • Date To Be Corrected: 1 week
      • Corrective Action(s):
      • Violation Score:
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean the grease buildup on cooking equipment; under the stoves and between equipment.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Soap is provided in a bottle at the kitchen hand sink. The bottle was propped up between the taps.
      • Corrective Action(s): Install a mounted soap dispenser at this sink as discussed.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitize buckets noted throughout at 100 ppm except on the main cookline sanitizer noted at 50 ppm chlorine.
      • Corrective Action(s): Ensure sanitizer is changed regularly (every 1 - 2 hours or when cloudy/dirty) and keep all cloths in sanitizer solution.
      • Operator prepares main stock of sanitizer in large bucket at start of shift and keeps it covered. This is where the smaller buckets in the main kitchen are refilled from.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Additional cleaned in hard to reach areas:
      • 1. Around cooking equipment
      • 2. Under disher
      • 3. Under prep area in back kitchen
      • Corrective Action(s): Ensure the areas noted above are cleaned
      • Correction date: 1 week
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Food debris noted on counter of "clean" side (left side) of dishwasher while clean dishes were being washing and coming out of the dishwasher.
      • 2. Ice machine unit has orange slime developing inside unit above ice cubes.
      • 3. Food being prepared (chicken being marinated in bags in bin and hard boiled eggs being cooled) in dishpit
      • Corrective Action(s): Ensure all areas that can come in contact with food or clean dishes remains clean and sanitary.
      • 1. Before starting dishwashing process ensure the dirty dishes are on the "dirty" side and the "clean" side is clean and ready to receive clean dishes from the dishwasher. Do not stored or move clean dishes into an area that is dirty.
      • 2. Clean the inside of the ice machine and maintain it in sanitary condition. Dump ice machine and properly clean and sanitize unit. No mold, slime, mildew should be allowed to grown on the inside of unit.
      • 3. Keep all food and food prep out of dishpit area.
      • Correction date: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Sanitizer buckets not available for wiping cloths.
      • 2. Wiping cloths noted without sanitizer and siting on counters. Cloths appeared soiled with food debris and stains.
      • 3. Cloths are cleaned twice a day in hot water and detergent and replaced every 2 days.
      • Corrective Action(s): *REPEAT VIOLATION*
      • Ensure that all food contact surfaces are cleaned and sanitized every 2 hours with a clean wiping cloth with at least 100 ppm chlorine detected.
      • 1. Sanitizer buckets must be available at the start of every day and through out the day at 100 ppm - 200 ppm chlorine. Not having enough time to prepare solution is not an acceptable.
      • 2. Wiping must not sit on counters without detectable amounts of sanitizer. Cloths must appear clean. If soiled it must be replaced or cleaned and disinfected in sanitizer.
      • 3. Cleaning cloths twice a day in hot water and detergent is not acceptable. Follow the above point (#2).
      • Staff must be trained and educated on how to properly sanitize surfaces and have sanitizer available at all times during operation.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw bloody meats (beef, chicken) stored in containers on shelves with lids above veggies and ready to eat foods in walk in cooler.
      • 2. Rice scooper stored in rice in rice cooker (in main kitchen)
      • Corrective Action(s): 1.Ensure all raw bloody meats are stored under/ away from ready to eat foods and veggies.
      • 2. Do not store scoopers in food (handle in direct contact with food). Scoopers must be stored outside food/ storage unit/ rice cooker in sanitary condition.
      • Correction date: immediately
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw chicken in zip lock bags marinating in bin in dishpit "clean" side.
      • 2. Hard boiling eggs cooling in large insert under cold running water in dishpit "clean" side.
      • Food still in area while dishwasher started cleaning dishes.
      • Corrective Action(s): Food prep should not be done in food prep area only in designated kitchen/food prep areas (main kitchen and back prep kitchen).
      • Re-locate food to food prep areas immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Holes in lower walls in dishpit noted around pipes and exposing the inside walls.
      • Corrective Action(s): Ensure all holes and gaps in walls, ceilings and flooring are closed to allow cleaning and preventing pest entry/harborage.
      • Correction date: 1 month
      • Violation Score: 1
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1.Cutting boards at prep stations not sanitize with sanitizer.
      • 2. Sanitize spray bottles available (100 ppm chlorine) but not use on food contact surfaces only sinks
      • 3. Wiping cloths appear soiled, left on counter and without any sanitizer detected
      • Corrective Action(s): Ensure all sanitizer of 100 ppm chlorine with clean wiping cloths are available to sanitize food contact surfaces (areas food is prepared on, may come in contact with or a food handler may contact before touching food.
      • ***Reviewed with operators the difference between cleaning and sanitizing
      • ***Operator must review proper cleaning and sanitizing practices with staff to protect food from possible contaminated food contact surfaces.
      • Correction date: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scooper in dry bulk food bin is a plastic bowl.
      • Corrective Action(s): Ensure all scoopers are smooth, durable, easy to clean and have a handle stored out of food. A handle will prevent food handlers from putting their fingers / hands into the food while scooping.
      • Correction date: 3 days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Commercial ventilation hood - heavy grease accumulation / grease droplets and black hood noted
      • 2. Outside dry bulk food bins - sticky lids, outside containers
      • Corrective Action(s): Ensure the above areas are clean more frequently to prevent build up.
      • Correction date: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Many wooden dishware/platters/plates noted with large cracks through the wood.
      • 2. Plastic tupperware lids used in walk-in cooler to stack portioned salmon have large cracks.
      • Corrective Action(s): Ensure all materials used in the kitchen to serve, store or to prep food must be smooth, durable, easy to clean and not create possible physical hazards (wood splinters, small pieces of plastic). Replace/ discard all damaged equipment/ utensils/ food contact surfaces to remove the risk.
      • Correction date: immediately
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 1.Kitchen sanitizer bottle in clear unlabelled spray bottle.
      • 2. Back prep kitchen 2 comp sink has liquid soap in clear unlabelled spray bottle
      • Corrective Action(s): Ensure all chemical containers are properly labelled with its contents to prevent improper use. Label all spray bottles/ containers holding chemicals.
      • Correction date: 3 days
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed food product being sous-vide on floor of dishpit; this is despite outstanding correction order to cease and desist all such activities until health approval has been given.
      • Corrective Action(s): Discarded all sous-vide contents. Stop all sale and offering of sous-vide products (i.e. duck).
      • Violation Score: 25
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Several buckets of cooked items cooling at room temperature in back prep room. The following internal temperatures were taken: tomato rice 36 C, demi-glace 54 C.
      • Corrective Action(s): All products made > 2 hours prior. All products discarded. You must cool from 60 C to 20 C within 2 hours, and from 20 C to 4 C within 4 hours. Suggest using ice wand or ice bath to achieve first step.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various inserts of prepared foods prep cooler > 4 C, following internal temperatures taken via DeltTRAK: sliced mushrooms 11 C, sprouts 13 C, alfafa sprouts 13 C and 10 C for top and bottom containers respectively.
      • Corrective Action(s): All potentially hazardous products discarded.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Various raw meats insert (chicken, beef) stored beside ready to eat items such as sprouts and garnishes at prepared foods prep cooler.
      • Corrective Action(s): Reviewed proper storage procedures with staff. All raw meats must be stored below ready to eat always; alternatively, can keep one side for only raw meats.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Notable dust/debris buildup observed on shelving of small walk-in cooler of back prep room.
      • Corrective Action(s): Cleaning and sanitizing required (1 week).
      • Violation Score: 3
  25. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Modified sous-vide activity still ongoing.
      • Corrective Action(s): All sous-vide duck breasts discarded. Correction order issued - you must stop all sous-vide activities.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Salad being washed in mop sink.
      • Corrective Action(s): This is unacceptable, food discarded.
      • Violation Score: 9
  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several cooler inserts observed to be stored > 4 C: sous vide duck breast internal temperature 5.5 C, corn 14 C, potato 18 C, beets 19 C.
      • Corrective Action(s): All products discarded as operator unable to verify time
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Back prep area spray sanitizer too strong. Test strips were bleached out at time.
      • Corrective Action(s): Solution remade at time. Use your test strips to verify, should be ~ 100 ppm.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to dry hands on aprons
      • Corrective Action(s): Do not dry hands on aprons or wiping rags. Use paper towels. Reviewed proper handwashing procedures.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Do not handwash over prep sink in kitchen. Use designated handsink.
      • 2. Container of mushroom stored by dirty side of warewashing sink.
      • Corrective Action(s): 1. Use designated handwash station.
      • 2. Container of mushroom relocated at time.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Premises have been preparing sous-vide duck breast without approval.
      • Corrective Action(s): All products discarded. You are not permitted to make any sous-vide items until approval has been given. A follow-up meeting to discuss this option will be scheduled in the near future.
      • Violation Score: 5