Green Star Cafe

102 - 196 Esplanade Ave, Harrison Hot Springs · Restaurant

11 inspections

1. Follow-Up InspectionApr 23, 2025

   0 infractions

2. Routine InspectionApr 17, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Top portion of prep cooler measured ~10C. Potentially hazardous foods probed at 6-7C.
     • Corrective Action(s): Potentially hazardous foods moved to bottom portion of cooler at 4C.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): (1) No soap available at handsink across from ice cream freezer.
     • (2) No soap available at back of house handsink. Dishware stored in handwash sink.
     • Corrective Action(s): (1 & 2) Operator obtained soap during the inspection and removed items stored in handsink.
     • **Do not block handsink - handsink is to remain accessible during operations.
     • **Ensure all handsinks are stocked with hot and cold running water, liquid soap, and paper towels for proper handwashing.
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff indicated that after washing their hands they dry it on the reusable towel.
     • Corrective Action(s): Reusable towel removed from handwash station. Staff instructed to use single use paper towels.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Prep cooler ambient temperaure measured at ~10C.
     • Corrective Action(s): Adjust/repair cooler. Both top and bottom portions need to operate at 4C or colder.
     • - For meal rush - take out smaller portions in inserts and use up within 2 hours - items that exceed 2 hours must be discarded.
     • **Do not leave any perishable items (eg. chopped vegetables, meat, etc.) in the top portion of the cooler for more than 2 hours until unit can maintain a temperature of 4C or colder.
     • Date to be corrected by: As soon as possible
     • Violation Score: 3
3. Routine InspectionSep 17, 2024

   1 infraction

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Few small buckets of beef soup were observed being cooled at room temperature
     • Corrective Action(s): Operator put the beef soup into the cooler, please follow the following cooling practices:
     • - Always cool hot food from 60C to 20C within the first two hours and then to 4C within the next 4 hours, it can be achived by:
     • 1. using a shallow container
     • 2. dividing into smaller portions
     • 3. using an ice bath or ice wand
     • Violation Score: 5
4. Follow-Up InspectionJul 5, 2023

   0 infractions

5. Routine InspectionJun 29, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cold, potentially hazardous food stored/displayed above 4°C. Observed front of house milk fridge was probed at 2°C. Milk was probed at 7.6°C.
     • Corrective Action(s): Discard the milk and sotre new container in a separate fridge until the front of house milk fridge has been adjusted/repaired to maintain food at < 4°C.
     • Violation Score: 15
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food not contact surfaces not maintained in a sanitary condition. Observed bleach sanitizer concentration was measured at 0ppm during inspection.
     • Corrective Action(s): Operator was able to mix a new 200ppm bleach solution during inspection.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observed handwashing sink had obstructions (coffee cups).
     • Corrective Action(s): If one sink is used as a dipper well, ensure that the designated handwashing station is free from obstruction.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observed during inspection: scoops with handles in product
     • Corrective Action(s): Ensure that scoops/measuring cup handles do not come in contact with the product.
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Equipment/utensils/food contact surfaces not of suitable design/material. Observed operator was using cardboard overtop of suitable low contact surfaces. Shelving was observed that was raw wood.
     • Corrective Action(s): Discard cardboard and paint raw wood shelving to ensure easy cleaning & sanitation. To be corrected by July 5, 2023.
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not in good working order. Observed ambient temperatureat front of house milk cooler was probed at a minimum of 12.1°C. Internal temperature of mild was probed at 7.6°C.
     • Corrective Action(s): Adjust/repair/replace front of house milk cooler to ensure temperatures maintained are below 4°C. To be corrected by July 5, 2023.
     • Violation Score: 3
6. Routine InspectionNov 13, 2019

   1 infraction

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Small countertop cooler had food in it that was measured to be ~7-10 C. Setting was not set to the coldest as the products tend to freeze on one end. Explained to the operator to that all potentially hazardous foods must be kept at 4 C or less at all times
     • Corrective Action(s): Required operator to adjust the setting so that all products in the cooler can be maintained at 4 C or lower
     • Violation Score: 5
7. Routine InspectionMay 9, 2019

   0 infractions

8. Routine InspectionOct 4, 2018

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Observed two pots of soup at 35C
     • Corrective Action(s): Operator stated that a small portion of each soup was reheated to serve a customer. Please note, that potentially hazardous food items can only be reheated one time - if you reheat the soup, the remaining portion must either be kept at 60C or above OR discarded.
     • Also, please note that pots, ladels, whisks, etc. must also be washed and sanitized between reheating portions.
     • Both soups were discarded and associated dishes are to be washed and sanitized.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed cardboard lining shelves, under deep fryer/waffle iron area and under grill. Cardboard boxes also used to store utensils on 5 tier metal shelf by stove.
     • Corrective Action(s): Please note that cardboard is not an appropriate material to be used in a kitchen for surface and/or storage of food equipment.
     • Remove all cardboard. this is has been discussed in previous inspections.
     • Violation Score: 9
9. Routine InspectionApr 3, 2018

   1 infraction

   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation:
     • Corrective Action(s): Remove cardboard around equipment. Cardboard is not a suitable material for a a fold surface.
10. Routine InspectionNov 21, 2017

    0 infractions

11. Routine InspectionSep 14, 2011

    0 infractions