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Han Lin Noodle House

408 6th St, New Westminster · Restaurant

26 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At start of inspection, prep area handsink (the only handsink in the kitchen) was obstructed by a stainless steel bowl stored in the basin.
      • Corrective Action(s): Staff removed the bowl. DO NOT OBSTRUCT handwash stations. All handsinks must be accessible for handwashing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Under the front counter between the prep cooler and mini fridge
      • Corrective Action(s): Remove droppings, clean and sanitize using a bleach solution.
      • Continue to monitor for activity and maintain sanitation. There is significant improvement since the last routine.
      • Date to be corrected by: March 24, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature of the glass door mini fridge was 7.3C. Dropped down the lowest to 5.9C and started warming up again.
      • Corrective Action(s): Staff moved all potentially hazardous foods into other working coolers (3 soy sauce chickens delivered this morning, 1 tupperware of cooked rice noodles).
      • Keep monitoring the temperature of this cooler. Staff are finding the inside constantly freezes over, defrost cycle does not fully defrost the ice build up.
      • Do not store any potentially hazardous foods in this cooler until it is able to maintain 4C or colder for a FULL DAY. If not able to maintain 4C, this cooler must be replaced.
      • Date to be corrected by: March 24, 2026
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bbq meats in the hot holding case measured 50C at the time of inspection.
      • Corrective Action(s): Staff adjusted the temperature dial, temperature inside the hot holding case is now 60C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Prep area handsink had no liquid soap for handwashing.
      • Corrective Action(s): Staff refilled the soap dispenser at time of inspection. ALL handwash stations must be fully supplied at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One container of frozen wonton filling was thawing in room temperature. Surface temperature of the filling was 3C.
      • Corrective Action(s): Staff moved the container into the cooler immediately. If a faster thaw is required, use cold running water in the prep sink until the item is ready to use.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in the following areas:
      • > Under the steam table
      • > Under the shelving behind the gyoza station
      • Corrective Action(s): Remove droppings, clean with a strong bleach solution. Inspect for any new entry points and seal immediately.
      • Staff are asked to look under and behind the oven on the other side of the electrical panel for any rodent entry points. The flooring in this area is noted to be in poor condition and may serve as an entry point.
      • Date to be corrected by: November 14, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mini cooler at the counter had ambient temperature of 8.9C.
      • Corrective Action(s): Service or replace this cooler so that the ambient temperature is 4C or colder at all times.
      • All potentially hazardous foods in this cooler were stored at the start of the day and have been moved to another working cooler. Staff also removed the cardboard lining on each shelf. Only non-potentially hazardous sauces may remain in this cooler until a follow-up inspection takes place.
      • Date to be corrected by: November 14, 2025
      • Violation Score: 3
  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): Five whole chickens stored in the walk-in cooler were not properly cooled down. Internal temperature while in the cooler probed to be >30C for all five chickens.
      • Staff informed they were fried about 30 minutes ago.
      • Corrective Action(s): All five chickens were removed from the walk-in to finish cooling down.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO, staff rushed to store the following items in the walk-in cooler:
      • 1) A container of pieces of deep fried pork. Temperature of the pork at the time of observance was 26C. Staff inform the pork was fried earlier in the morning approximately 2.5 hours before the time of inspection.
      • 2) A container of five (5) deep fried whole chicken and one (1) whole duck. Temperature of the duck was 17.8C. Temperature of all five chickens ranged from 28.9C to 36.3C. Staff inform the duck was delivered this morning, and chickens were deep fried approximately 30 minutes before the time of inspection.
      • Corrective Action(s): 1) Staff were instructed to remove the pork from the walk-in cooler. If the pork is for IMMEDIATE USE, it is allowed to stay in ambient temperature for up to 4 HOURS before the leftovers must be discarded.
      • 2) All five whole chickens are to remain out in ambient temperature until they have cooled down to 20C.
      • DO NOT store potentially hazardous foods that are >20C in the walk-in cooler in response to the arrival of EHO.
      • All staff members here are equipped with a thermometer. Temperature MUST be checked BEFORE storing any cooked food into the cooler.
      • TIME TRACKING will be required moving forward.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1 rodent caught on sticky trap near the steam table.
      • Corrective Action(s): Remove the catch. Ensure to monitor ALL traps, including the mechanical traps left by pest control.
      • Date to be corrected by: today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the following areas:
      • > Under the steam table (dim sum section)
      • > Under the shelving behind the gyoza station
      • > On top of the oil containers under the shelving by the prep sinks.
      • Corrective Action(s): Remove droppings. Clean and sanitize these areas with a STRONG bleach solution (20mL of bleach for every 1L of water).
      • > Continue to monitor for droppings and other signs of rodent activity DAILY.
      • Date to be corrected by: July 28, 2025
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observed several large bins of food stored in the walk-in cooler that are not covered.
      • 2) One bag of rice by the reach in freezer next to the dining room was open and not sealed.
      • Corrective Action(s): All stored food must be protected from contamination while in storage. Once hot foods are finished cooling down, cover with a lid or plastic wrap. All dry goods must be sealed and pest proof when not in use.
      • Date to be corrected by: today.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • 1) Under the sink at the front counter
      • 2) Under the steam table
      • 3) Under the shelves behind the dumplings station
      • Corrective Action(s): Remove droppings. Monitor for activity and any new entry points, seal immediately. Clean these areas with a strong bleach solution.
      • Date to be corrected by: March 28, 2025
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat warming case had an ambient temperature of 55C. The case was filled approx. 30 minutes before the start of the inspection.
      • Corrective Action(s): Temperature was adjusted to 60C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink by the dishwashing area and prep sink was missing soap.
      • Corrective Action(s): Provide soap at this handsink. All handwash stations must be fully supplied at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large can stored in the prep sink area was significantly dented at the edge of the can.
      • Corrective Action(s): Discard can. Do not use for public consumption.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. One live catch observed under the sink in the bar area.
      • 2. Droppings observed under the shelves behind the dumpling section and under the counters at the bar area
      • Corrective Action(s): Remove the catch. Pull all stored equipment out from under the shelves and cabinets. Thoroughly clean and sanitize these areas with a bleach solution. Seal all entry points and gaps around pipes.
      • Have a visit by pest control.
      • Date to be corrected by: 1 week
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Vent hood filters at the cook line
      • > Under the front counter at the bbq section
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. One section of the vent hood filters will be done tonight, the other half will be done tomorrow evening.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat hot holding unit was not maintaining 60 C. Meat in the tray on display had an internal temperature of 47C. Staff informed it was made 30 minutes ago.
      • Corrective Action(s): The meat was relocated to the over for hot holding. Do not store potentially hazardous foods in the hot holding unit until it can maintain 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer available near the wok station. The solution in the sanitizer pail had no detectable chlorine.
      • Corrective Action(s): Staff made a fresh bleach solution at the time of inspection. Ensure 100 ppm chlorine residual sanitizer is always available and in use during food prep to ensure the food counters stay free of contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooler shelves, cooler and freezer seals, areas around the cookline equipment, and the area under sinks in the dishwashing area have build up of grease and debris.
      • Corrective Action(s): Thoroughly clean the hard to reach areas and deep clean the coolers to maintain sanitation. Date to be corrected by: Sept 5, 2023
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed around the fryers.
      • Corrective Action(s): Clean underneath and behind the fryers, as well as on the side of the 2 door freezer within one week.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food were kept on the floor.
      • Corrective Action(s): Do not store any food directly on the floor. Corrected during the inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One live mouse was found in a sticky trap underneath the BBQ table.
      • Corrective Action(s): The following action is required:
      • -Continue to have a pest control inspect the restaurant regularly and keep the reports on site.
      • -Clean all droppings every day.
      • -Clean all food and grease off the ground every day.
      • -Continue to monitor for and seal any holes or entry points for rodents in this restaurant.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): a) A container of chicken was stored directly on the floor.
      • b) Containers of food were double stacked in the walk-in cooler.
      • Corrective Action(s): a) Keep all containers of food off the floor at all times.
      • b) Do not double stack containers of food.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the following areas:
      • -Underneath the BBQ steam table near the front of the restaurant.
      • -Underneath the table in the dish pit.
      • Pest control comes on site biweekly and the reports were available for review during the inspection.
      • Corrective Action(s): Clean all droppings with a bleach solution today. Check for and seal any entry points within two weeks.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open during the inspection.
      • Corrective Action(s): Corrected.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef was being marinated at room temperature and had an internal temperature of 12 C.
      • Corrective Action(s): Discontinue this practice, marinate meats in the walk-in cooler. The meat was cooked during the inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ duck and pork held in a hot holding unit at 40-47 C. All hot held foods must be kept over 60 C.
      • Corrective Action(s): Discarded. Hot holding unit adjusted during the inspection. Ensure that it is adjusted to have a temperature of >60 C.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand washing sink was obstructed and was being used for food prep.
      • Corrective Action(s): Do not store anything in the sink and do not use it for anything else, since it is the back kitchen's only hand washing sink.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers were double stacked directly on top of other foods in the walk-in cooler.
      • Corrective Action(s): Discontinue this practice since it can introduce contaminants from the bottom of the container directly into the food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two dead mice observed in sticky traps underneath the shelving in the BBQ area. A small amount of droppings was found along the floor in the BBQ area and in the cupboard there. A small amount of droppings was observed in the storage area of the "take out" area. The restaurant has a contract with a professional pest control company, their last visit was August 13, 2021.
      • Corrective Action(s): 1) Have a pest control company come on site and provide a detailed report.
      • 2) Seal any entry points found by the pest control company with steel wool or an alternative.
      • 3) Clean all droppings with a bleach solution.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed to remove grease and food debris buildup in the following areas:
      • 1) Underneath the grill
      • 2) Shelving
      • 3) Some ceiling tiles have accumulated grease.
      • 4) Hard to reach areas.
      • Corrective Action(s): Correct by Friday, August 27th.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install a working thermometer in the hot holding unit for BBQ meats.
      • Corrective Action(s): Friday
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use wiping cloths were not consistently stored in sanitizer between uses.
      • Corrective Action(s): In-use wiping cloths need to be stored in a bucket of santizer in between uses to prevent bacteria from growing on them. All work stations were equipped with buckets of bleach sanitizer (chlorine at 200ppm) but staff on cook line were not consistently returning the in-use wiping cloths to the sanitizer in between uses. Instructed operator to correct and talk to staff at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser at servery was empty.
      • Corrective Action(s): Liquid soap shall always be provided at hand sinks for handwashing. Instructed staff to refill dispenser at time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff washing hands without taking off and discarding the single-use/disposable gloves on their hands.
      • Corrective Action(s): Single-use/disposable gloves shall be discarded after each use/task as they are not intended to be washed. Staff person tasked with portioning and preparing each order for cooking was observed using their gloved hands to directly handle a variety of different ingredients (mostly vegetables) without removing and discarding the gloves for handwashing. The same staff person was also observed handling a variety of ingredients without gloves. Whether they kept their gloves on or off for handwashing, this staff person did not wash with liquid soap, rather simply rinsed their hands under the water. Handwashing must be performed using warm water and liquid soap to remove dirt/filth and kill bacteria. Instructed operator to instruct all staff to dispose of single-use gloves after each task and to wash their hands properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff using bare hands to handle various uncooked food items.
      • Corrective Action(s): The use of bare hands to handle food without handwashing in between can increase the chance of cross-contamination. Utensils such as scoops and tongs should be provided for each food item to prevent direct hand contact. Also discuss with staff to use the utensils instead of hands to handle the food. Instructed operator to correct at time of inspection.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in bucket of sanitizer in between uses.
      • Corrective Action(s): In-use wiping cloths must be stored in a bucket of sanitizer in between uses to prevent the growth of bacteria on the cloths. Every work station was equipped with a bucket of bleach sanitizer (200ppm chlorine) but none of them contained any towels. Staff were observed leaving in-use wiping cloths on the counters at room temperature in between uses. Store all in-use wiping cloths in the sanitizer and give reminder to all staff that cloths must be stored in this manner. Operator corrected at time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed food handler washing hands while wearing disposable plastic gloves.
      • Corrective Action(s): Disposable plastic gloves are for single-use only. After each task the gloves must be discarded prior to hand washing. Instructed staff person to change gloves and wash hands again.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff using hands to gather various raw and cooked ingredients in preparation for the cooking of various dishes.
      • Corrective Action(s): Observed staff using their hands to gather various raw and cooked ingredients for various dishes without washing hands in between. At all times, direct hand contact (with or without gloves) should be limited to prevent contamination and/or cross contamination. Provide utensils (e.g. spoons, tongs, etc.) for the various containers of ingredients to limit direct hand contact with food.
      • Date to be corrected: June 14, 2019
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Observed not placing in-use wiping cloths into bleach sanitizer in between uses.
      • Corrective Action(s): Several in-use wiping cloths in various areas of the kitchen and bar left on counter tops in between uses. All work stations were equipped with at least one bucket of bleach sanitizer (all were found to have an adequate chlorine concentration of 200ppm), however the buckets were usually in areas that are not easily accessible. In-use wiping cloths shall be stored in the bleach sanitizer in between uses to prevent growth of bacteria on the towels. The buckets of bleach sanitizer shall be conveniently located for staff to use - avoid placing them under counters, on the floor or placing covers over the container. Also advised supervisor to use smaller buckets and make room for them on counters so that staff can access them easily. Operator corrected at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed foodhandler wash hands by rinsing in a large bowl of tepid water.
      • Corrective Action(s): Foodhandler was in the process of making a batch of fried shrimp and used their bare hand to batter the shrimp before placing into deep fryer. While the shrimp were frying the foodhandler rinsed their hand in a large bowl of tepid water and then dried their hands on a wiping cloth that sat on a counter. This process of fyring the shrimp and rinsing of the hand repeated without any proper handwashing at a hand sink with liquid soap. The bowl of tepid water was cloudy due to the batter that was rinsed off of the foodhandler's hand. Discussed this matter with supervisor and stressed that proper handwashing must take place when hands are dirty - rinsing in a bowl of water is not acceptable. Advised supervisor that they should also consider using tongs or chopsticks to batter and transfer the shrimp to the fryer instead to avoid getting hands dirty with batter. Advised supervisor to discuss with all foodhandlers about proper hand hygiene.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed cooks using bare hands to add cornstarch-water mixture to foods being cooked in the wok.
      • Corrective Action(s): The cornstarch-water mixture shall be added to other ingredients using a spoon to prevent direct hand contact. At time of inspection a spoon was available and in the larger container used to make the cornstarch-water mixture, but a cook was observed using their hand instead. Direct hand contact with the cornstarch-water mixture can lead to cross contamination. Discussed with supervisor and advised that hand contact with the mixture must stop and was previously discussed in a previous iinspection. Avoiding direct hand contact with ingredients will help prevent contamination of food. Advised supervisor to review proper procedures with cooks and food preparation staff.
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open and screen door was not in use at time of inspection.
      • Corrective Action(s): Pest entry through the back entrance must be prevented by keeping the back door closed or using the screen door. Screen door was closed at the time of inspection.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large boxes of frozen fish found stored at room temperature.
      • Corrective Action(s): Staff indicated the fish was delivered today and would be thawed under cold running water in the utility sink. However, at time of inspection the utility sinks were being used to wash a large batch of vegetables with another large batch of vegetables that were still to be washed. Do not store potentially hazardous foods like fish at room temperature. Discussed with staff to store the two boxes of fish in the walk in cooler until the utility sinks are available for thawing the fish. Instructed the staff to put the two boxes of frozen fish in the walk in cooler. The fish were still below 4 degrees Celsius.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Door handles on coolers and freezers were filty.
      • Corrective Action(s): Door handles need to be kept clean to avoid cross contamination. Clean all door handles and keep them clean on a regular basis.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Works stations lacked containers of sanitizer for storing in-use wiping cloths.
      • Corrective Action(s): At time of inspection there was only one bucket of bleach sanitizer for in-use wiping cloths which was at one end of the cook line. All work stations in the restaurant shall have at least one bucket of bleach sanitizer for in-use wiping cloths. The bleach concentration for the one bucket of sanitizer in the kitchen was at the appropriate concentration of 200ppm chlorine. Please make sure the buckets of bleach sanitizer are changed every 2-4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in the walk in cooler were either not covered or were improperly covered.
      • Corrective Action(s): Foods must be covered to prevent contamination using proper fitting lids or plastic food wrap that covers the entire opening of the containers.
      • Date to be corrected: September 24, 2018
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door and screen door for the back entrance was open at time of inspection.
      • Corrective Action(s): Keep the back door closed or use screen door to prevent pest entry. Staff corrected at time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Several plastic bins for food storage were found to be damaged/broken.
      • 2. Light fixture in dishwashing area is out of order.
      • Corrective Action(s): 1. Damaged/broken utensils cannot be properly cleaned and sanitized. Discontinue use of and replace all damaged/broken food storage containers.
      • 2. Adequate lighting is required in all food storage, preparation and cleaning areas. Make sure the light fixture in the dishwashing area works to provide adequate lighting for that area.
      • Date to be corrected: September 24, 2018
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): A large, uncovered bucket of cleaning solution sitting on top of a box was found beside the deep fryer.
      • Corrective Action(s): Staff indicated the cleaning solution was made in preparation for changing the used oil in the deep fryer during the quiet period in the afternoon. The preparation/storage of uncovered cleaning chemicals shall not take place near food or in food preparation areas during times when food is being prepared. Instructed staff to cover the bucket of cleaning chemcals and store it away from food and food contact surfaces until it is time to clean the deep fryer.
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Some bamboo dim sum steamers are black with mildew.
      • Corrective Action(s): Discontinue using the older bamboo steamers that have mildew on them. When bamboo steamers start showing signs of mildew they need to be discarded unless you can effectively clean them to remove the mildew. Operator corrected at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods in walk in cooler not covered.
      • Corrective Action(s): Foods must be covered to prevent contamination. Operator corrected at time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was open and screen door was not closed at time of inspection.
      • Corrective Action(s): Keep the back door or screen door closed when not in use to prevent pest entry. Corrected at time of inspection.
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed chopping knives stored in between equipment where it is very difficult to clean and sanitize
      • Corrective Action(s): Required operator to remove the knives, clean and sanitize, then store them in a clean container
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed food containers in the walk-in cooler lacking proper covers to protect food from contamination
      • 2. Garbage bag was being used to store noodles in the walk-in cooler
      • 3. Prep sink was being used to marinate meat products
      • Corrective Action(s): 1. Required operator cover all products in the cooler to protect it from contamination
      • 2. Required operator to remove garbage bag and NOT TO USE garbage bag to store food. Food discarded at the time of inspection
      • 3. Required to remove meat from the sink and use a proper clean and sanitized container to marinate meat products. Operator removed the meat, cleaned and sanitized the sink at the time of inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): One of the cooler by the entrance to the kitchen missing door handle
      • Corrective Action(s): Required operator to fix the door handle
      • Date to be corrected by: Mar.28.2018
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Cook used bare hands to retrieve ingredients when utensil was provided.
      • Corrective Action(s): Cook used bare hands (fingers) to grab corn starch (i.e. corn starch and water mixture for thickening sauces) when a utensil was provided in the container. At all times, direct hand contact with foods should be avoided to prevent cross contamination. As per the last inspection, utensils shall be used to retrieve the corn starch mixture. Operator discarded the remaining corn starch mixture as cross contamination may have occurred and reminded cook and other staff to use utensils. Also discussed with operator to ensure all food handlers wash their hands frequently even when utensils are in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods in walk in cooler not covered and raw foods stored above cooked foods.
      • Corrective Action(s): Foods must be covered to prevent contamination. Raw foods must not be store above cooked or reatdy to eat foods. Operator corrrected at time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door left open.
      • Corrective Action(s): Back door must be kept closed when not in use. If door is left open for fresh air, the screen door must be closed to prevent pest entry. Operator closed door at time of inspection.
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was blocked.
      • Corrective Action(s): Do not place anything into hand sinks as this obstructs hand washing. Operator removed the container of water that was sitting in the hand sink.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff are improperly using single-use disposable gloves and are not washing hands at adequate frequency.
      • Corrective Action(s): Staff observed wearing single use disposable gloves to carry out multiple tasks that involve direct hand contact with food or food utensils/equipment, without changing gloves and washing hands in between tasks. Single use disposable gloves must be removed and discarded after each task, and staff must wash hands with liquid soap and paper towels before putting on a new pair of gloves.Discussed with operator to remind staff about proper use of single use disposable gloves and to remind staff about proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Foods in walk-in cooler not covered.
      • 2. Foods in containers are double stacked.
      • Corrective Action(s): 1. Foods in coolers must be covered to prevent contamination.
      • 2. Foods in containers must not be double stacked unless there is a proper-fitting lid or other method to prevent the bottom of containers coming into contact with food in the container below.
      • Date to be corrected: Today.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Staff observed drinking water and tea from personal cups/water bottles in food preparation area.
      • Corrective Action(s): Staff shall not eat or drink while in food preparation areas. Eating or drinking leads to frequent hand-to-mouth contact which may lead to cross-contamination of food, utensils or equipment. Discussed with operator that should staff eat or drink they need to wash their hands with liquid soap and paper towels before resuming food handing duties.
      • Violation Score: 3