Skip to content
Loading map…

Ha Cafe

4729 Kingsway, Burnaby · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noodles soaking in water stored at room temperature.
      • Bean sprouts soaking in water stored at room temperature by grill.
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Noodles softening in water are to be stored in the cooler at 4 C.
      • Bean sprouts ready to use by grill are to be stored on ice to keep product at 4 C prior to cooking.
      • Operator made corrections during inspection.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous foods stored at room temperature: bean sprouts 12 C, chicken 21 C, shrimp 21 C, cut vegetables 13 C, mussels 28 C, shrimp shells 14 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple cooking pans stored under stove soiled with grease and food debris.
      • Multiple wiping rags stored on counter tops, not used with sanitizer.
      • Corrective Action(s): All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink (by cook station) - sink completely obstructed by stacks of soup bowls.
      • 2 compartment sinks - papertowel dispenser is empty.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice spatula stored in stagnant water.
      • Food items stored in lower cooler - stored without covers.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood above cooking equipment is heavily soiled with grease and is overdue for professional cleaning.
      • Mouse droppings observed on floor behind chest freezer in storage room.
      • Ice machine interior has build-up of residue on ice forming surfaces
      • Corrective Action(s): Hood is to be professionally serviced.
      • All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Temperature logs discontinued as of previous inspection March 10, 2025.
      • Corrective Action(s): Cooler temperatures are to be verified to ensure food is maintained at safe temperature.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Meat cutlets placed in kitchen cooler, product temperature 39 C
      • Corrective Action(s): Product discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink is obstructed with dishware and food containers.
      • Staff washroom papertowel dispenser is empty and not compatible with current papertowel supply.
      • Dishwasher station papertowel dispenser is not working, not compatible with current papertowel supply.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Operator cleared area around kitchen handsink to provide access for handwashing.
      • Provide working, stocked papertowel dispensers for staff washroom and dishwasher station.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Deep fried onion rings in freezer stored on open trays without covers.
      • Deep fried spring rolls placed on open trays in contact with raw meat products.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Professional pest control has not provided service to premise since previous inspection.
      • Corrective Action(s): Pest control service to increased bi-weekly until pest activity is under control.
      • Pest control to assess potential entry points and pest proof locations accordingly.
      • Kitchen - under 2 compartment sink - tile baseboards are to be repaired pest proof wall cavity.
      • Front service counter - wall to the right of sink cabinet to be equipped with baseboard to and seal off bottom corner of cabinet.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed on floor corners of back storage room, under dishwashing sinks, inside cabinet under kitchen handsink, on floor in corners of front storage room, and on floor / baseboard under customer washroom handsink.
      • Debris and dust remain on surfaces identified by operator as having been cleaned that previously impacted by mouse droppings:
      • - cart outside staff washroom, front servery metal shelving units
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Premise cleaning is to be conducted on a daily basis to maintain premise sanitation in a consistent manner and discourage pest activity.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation Plan has been removed from premise.
      • Corrective Action(s): Sanitation Plan is to be available on site for staff training and verifying cleaning practices.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cleaned food utensils stored in bucket with water collecting in the bottom.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest activity observed throughout premise.
      • Live mouse observed in staff washroom.
      • Corrective Action(s): Additional measures are to be taken to pest proof premise.
      • Sealing all holes / gaps in walls such as inside front bar cabinet, baseboard below kitchen 2 compartment sink.
      • Do not use rodent poison stations inside premise. Mechanical traps only.
      • Increased pest control services until activity is under control. (Bi-weekly)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations:
      • - storage room floor along all walls under shelving and behind equipment
      • - on shelves of hallway cart outside staff washroom
      • - on floor throughout staff washroom
      • - on floor in corners of front storage room
      • - on lower shelf and inside cabinet of front service bar
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright cooler 8 C
      • Right hallway mini cooler 5 C
      • Corrective Action(s): Repair / adjust cooler units to maintain food at 4 C or colder.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Vegetable peeler soiled with food debris.
      • Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed washing their hands while still wearing single use disposable gloves.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Upright freezers and upright cooler - raw animal proteins stored together with potentially ready to eat food items.
      • Open single use metal trays stored with visible food debris.
      • Rice cooker spatula stored in a container of stagnant water.
      • Cook line prep coolers - food containers stored open without covers.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Revised sanitation plan remains pending from previous inspection.
      • Corrective Action(s): Provide a copy of detailed sanitation plan for review.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior - debris on surfaces where cubes are formed.
      • Blue shelving unit (adjacent to 2 compartment sinks) - trace mouse droppings in corners of lower shelf.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Revised Food Safety Plan remains pending from previous inspection.
      • Corrective Action(s): Provide updated Food Safety Plan that reflects menu and food processing procedures.
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan not available on the premise.
      • Corrective Action(s): Operator is to provide a new Food Safety Plan that reflects the safe preparation of all menu items.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grill area - back wall, lower shelving and floor under grill have deposits of grease.
      • Corrective Action(s): Conduct further cleaning to remove all grease build-up. Correction date: July 30
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New tile work in kitchen under sinks and within dry storage room - have gaps at wall joints.
      • Front bar counter - raw wood undercounter structure, wall missing baseboard and undersink cabinet has several gaps and openings that allow for pest harborage.
      • Corrective Action(s): Seal all tile joints with silicone to close all finishing gaps. Correction date: Today
      • Front bar - paint all raw wood (2 coats), seal all gaps with silicone, install baseboards where absent and pest proof all holes within sink cabinet. Correction date: 3 months
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation Plan not available on the premise.
      • Corrective Action(s): Operator is to provide a new Sanitation Plan that reflects a complete cleaning and sanitizing schedule for all equipment and surfaces within the premise and detailed instructions how to perform cleaning steps.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 8 containers of cut vegetables stored at room temperature 20 C
      • Soft noodles stored at room temperature
      • Containers of fried onions stored at room temperature 20 C
      • Bins of peeled onions and sliced lettuce stored at room temperature 20 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken breasts 29 C stored in cooler unit.
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • Container of ready to use knives and food utensils - knives and food utensils soiled with visible food debris.
      • Cooking pots stored on shelving with mouse droppings.
      • Mouse droppings observed in the following locations:
      • - back storage room floor, corners, wall cavities
      • - kitchen undercounter shelving, floor under equipment, inside cabinet of handsink
      • - on floor behind hallway servery equipment
      • - on floor throughout front storage room
      • - on floor throughout front service station
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple rags in front and hallway without sanitizer solution.
      • Front counter bleach spray bottle filled with solution greater than 1000 ppm chlorine.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink - hot water faucet is missing the handle
      • Dishwashing sink soap dispenser is empty
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Repair / replace hot water faucet handle
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Peeled onions, vegetable bins and bin of dry noodles covered with mouse droppings.
      • Raw meats stored together with cooked foods in 2 door upright cooler.
      • Corrective Action(s): Food contaminated with mouse droppings is to be discarded.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back storage room: walls are poorly finished and without base boards allow for rodent entry and harborage.
      • Both storage areas are cluttered and poorly organized with inventory on the floor, preventing cleaning efforts and pest control.
      • Corrective Action(s): Back storage room: walls are to be refinished - durable, smooth, non-porous and easy to clean. Baseboards are to be installed throughout room.
      • Storage areas are to be re-organized. All non-business items are to be removed and all inventory to be stored on shelving provided.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right hallway cooler 7 C
      • Front counter cooler turned off.
      • Multiple broken, cracked and melted plastic strainers and bowls throughout kitchen.
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Discard all damaged food containers.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed large bath towels under the wash sinks and washer -operator indicates it is used to wipe up spills
      • Corrective Action(s): Remove the bath towels they can harbour bacteria.
      • Use your mop and bucket for floor cleaning
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker place back hydrated noodles in the fridge -unknown how long they were sitting on the counter -internal temperature at 16 deg C (room temperature)
      • Corrective Action(s): Discarded noodles -no time tracking is being done for potentially hazardous foods at room temperature -DO NOT PLACE BACK IN THE FRIDGE. Discard after 2 hours outside of the fridge.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in dry storage room and bar area. Last pest control report from Assured Pest Control in February indicates rodent activity
      • Did not observe contaminated/altered food packages due to rodents
      • Corrective Action(s): Clean and disinfect areas with droppings. Keep foods in rodent proof containers.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door AGAIN observed the left corner ajar leaving about a 3" gap -the proposed brick/chair that would be used to tighten the gap not in use.
      • This is a repeat citation from the September 22, 2022 routine inspection
      • Correction Order issued
      • Corrective Action(s): Have the door repaired/replaced so the screen door fully closes or keep the back main door closed at all times
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front stove vents caked with char
      • Area under shelving in dry storage has loose gravel, debris there, and mouse droppings.
      • Bar area flooring has mouse droppings
      • Corrective Action(s): -Clean and sanitize front vents more frequently such as monthly
      • -Clean and disinfect flooring
      • Check each morning for new droppings for cleaning
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small rightside preparation fridge is too warm -measured at 20 deg C air temperature
      • See code 308 for further instructions
      • Corrective Action(s): Repair/replace fridge -maintain potentially hazardous foods at or below 4 deg C
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employee washroom handwash sink has no paper towels in dispenser
      • Corrective Action(s): All handwash sinks must be adequately stocked and clear for use
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back main door and screen door wedged open at time of inspection.
      • As well screen door does not fully close -about a 3" gap
      • No fly control measures in place in the kitchen with the presence of flying insects
      • Corrective Action(s): Keep either the main door or screen door closed except during active transfer of goods.
      • Repair screen door so it FULLY closes -there must be no gap present for entry of pests such as rodents
      • Place fly control measures in the kitchen (mechanical type only)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front exhaust vents are charred black
      • Corrective Action(s): Clean and disinfect.
      • Increase the cleaning schedule for these items
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right side small preparation cooler is at 20 deg C -operator indicates the foods were placed there 15minutes ago from the main cooler
      • Corrective Action(s): Do not use malfunctioning fridges -must keep foods at or below 4 deg C at all times
      • Remove all potentially hazardous foods from the fridge
      • Repair/replace the fridge
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No Daily Temperature Logs are being maintained for fridges and dishwasher
      • Corrective Action(s): Maintain daily temperature logs
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -minced garlic and butter/margarine in preparation cooler
      • inserts double-stacked. Too high above the fill-line temperature at 10 deg. C --> discarded
      • --> Do not double stack the inserts store below the second indented line
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: -A number of frozen foods defrosting at room temperature
      • --> raw meat in utility sink
      • --> frozen packages of pasta and cut vegetables
      • --> Do not defrost at room temperature.
      • Defrost health safely overnight in fridge, under running cool water or as part of cooking process
      • Corrective Action(s):
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Some what appears to be old mouse droppings observed under shelves in dry storage room, behind carts at bar area -hard-to-reach areas
      • --> clean and disinfect and check the next day for fresh droppings
      • --> Professional Pest Control comes in every 2 weeks as per operator
      • --> operator to email me the last report
      • you should be copied on their summary reports
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Paper towel dispensers empty - only paper towel rolls present. Operator indicates there is a back log on the right fitting towel rolls.
      • --> if this is a reoccurring problem have alternative means to dispense the rolls like the spindles
      • Corrective Action(s):
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): -Some detergents stored next to soysauce in back dry storage room.
      • --> store the cleaning chemicals down and away from all foods.
      • Corrective Action(s):
      • Violation Score: 3