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Happy Lamb Hot Pot (Burnaby)

200 - 4755 Kingsway, Burnaby · Restaurant

40 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build-up behind dry storage area chest freezer and along walls under dry storage shelving.
      • Walk-in cooler: residue / debris on cooler compressor fan covers, food debris on floor under storage shelving.
      • Bar: Cabinet below handsink and floor spaces on both sides of undercounter cooler have debris build-up.
      • Cooking line: Grease droplets forming on ventilation hood above deep fryers and woks. Grease / debris on floor under deep fryers and wok station.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard used to line shelving in some cooler units and storage shelves on cooking line.
      • Corrective Action(s): Do not use cardboard to line surfaces as it cannot be adequately cleaned to provide a sanitary surface.
      • 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): Approximately 20 hot pot bowls prepared in advance containing fresh vegetables (peeled garlic, green onion, sliced tomato) store at room temperature, temp 18 C.
      • 5 bins of cut vegetable and soft noodle stored at room temperature at slicing station, temp 10 - 15 C.
      • Corrective Action(s): Product discarded.
      • 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): Front self service station: food warmer displays: spring rolls 42 C
      • Food warmers in use are not capable of maintaining food at 60 C or hotter.
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Do not use current warmers to hot hold potentially hazardous foods.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Knives stored in a soiled knife rack, knives stored with visible food debris on surfaces.
      • Food bins stored directly on the floor after cleaning and sanitizing in dishwasher.
      • Clean trays and plates stored on lower shelving behind sliced meat chest freezer, food debris and raw meat pieces on shelves with dishware.
      • 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: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mulitple wiping rags in use on food preparation counters without sanitizer available.
      • 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
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Kitchen staff observed using their personal cell phone while cooking and foodhandling in kitchen.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Hot pot chest freezer - all meats observed unpackaged or in an open container or tray.
      • Walk-in cooler - food containers observed half covered or covered with poor fitted lids leaving food unprotected.
      • Dry storage room chest freezer - pre-made ice cream cones stored without covers for protection.
      • 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: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Back food prep sink mounded with meat packages defrosting in cold running water. Sink overfilled with meat above water line not maintained at 4 C or colder.
      • 2 boxes of frozen chicken defrosting on food prep counter at room temperature.
      • Corrective Action(s): Food items relocated to walk-in cooler at 4 C.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking line ventilation hood - cleaning certificate has expired and is due for new professional cleaning and re-certification.
      • Cooking line floor, undercounter storage shelves and cooking equipment have build-up of food and / or grease deposits.
      • Ice machine interior and lid has debris and residue build-up on surfaces.
      • Hot pot slicing station - floors, shelves and under / behind equipment build-up of food debris.
      • Walk-in cooler - food debris on floors, shelves and trays used to line shelving.
      • Cabinet interiors under cook line handsink (server station end) and bar handsink have build-up of debris and clutter.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple damaged plastic food storage containers observed heavily cracked and chipped.
      • Old blender in storage - plastic heavily cracked and worn.
      • Corrective Action(s): Discard all damaged food containers and equipment as additional fragments can break off and contaminate food.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen and dishwashing station - floor corners, under shelving / counters debris in corners.
      • Kitchen cooking line - grease / food build-up under and behind equipment.
      • Dry storage area - grease / residue on floor under shelving units.
      • Ice machine - interior of lid has residue build-up.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New upright freezer and new meat slicer unit - protective wrapping remains on stainless steel surfaces.
      • Corrective Action(s): Remove all plastic wrapping from steel surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting station: chest freezer 7 C
      • Corrective Action(s): New upright freezer installed to replace use of chest freezer.
      • Remove chest freezer no longer capable of maintaining food in a frozen state.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Back kitchen
      • - bin of vegetable peelers - peelers soiled with food debris, storage bin soiled with grease and food debris
      • - Ice machine interior - residue observed on surfaces around ice forming equipment
      • Cooking line
      • - food trays stored on floor between food equipment
      • Dry storage
      • - spice grinder stored with visible food debris on internal surfaces
      • 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.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler
      • - raw meats stored above and or in contact with ready to eat food items.
      • - bean curd soaking in bucket of water while remain in opened packaging.
      • - bowls and utensils for food dispensing stored on shelving in cooler and within food containers
      • Dry storage shelving
      • - soiled containers filled with a variety of oil mixtures, stored at room temperature.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • When soaking food items in water, ensure food items have been removed from protective packaging to avoid contamination risk.
      • Ensure handles for food utensils are stored a manner to avoid handle food contact. Food utensils are to be cleaned and sanitized after use.
      • Do not store food in soiled containers. Ensure oil mixtures prepared on location are stored under refrigeration.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen cookline
      • - ventilation hood has grease build-up forming drops above food equipment.
      • Back kitchen area / service corridor elevator
      • - mouse droppings on floor along walls, under shelving and inside both staff washrooms.
      • - dry storage shelving has build-up of debris
      • - fruit fly activity and fly droppings observed on ceiling, wall and shelving surfaces
      • 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: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken, cracked, chipped food trays in back kitchen.
      • Melted, broken, chipped plastic food bins in back kitchen.
      • Corrective Action(s): Discard all broken, damaged food equipment and containers to avoid food contamination.
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Used pair of disposable gloves left on shelf above hot pot preparation counter.
      • Corrective Action(s): 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: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large volume soup pot of stew in walk-in cooler 22 C, cooked previous day.
      • Corrective Action(s): Product discarded.
      • 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: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple bins of cut produce stored at room temperature throughout inspection, 15 -20 C
      • Cook line prep cooler - food contents in top inserts 7 - 10 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dishwashing staff handling both soiled dishware and clean dishware while wearing same set of gloves.
      • Dishwasher staff not using dishwasher for cleaning larger dishware.
      • Knives stored in soiled knife holders, knives observed 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.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • When unloading clean dishware from dishwasher, staff must have clean hands to not contaminate sanitized dishware.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot pot prep area handsink blocked with container of food in sink basin.
      • Corrective Action(s): 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: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple containers of food stored on the floor in kitchen and walk-in cooler.
      • Food items stored without proper covers.
      • Soiled lids and cardboard used to cover some food items.
      • Cutting board and food trays placed on top of garbage can for food preparation.
      • Staff observed washing their hand into sink filled with food.
      • Raw meats stored together with produce throughout cooler units.
      • 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.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • 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.
      • Food preparation is to be conducted on clean surfaces to protect food from contamination.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not maintained for cold storage units.
      • Corrective Action(s): Daily temperature logs are to be maintained to verify cold storage units are operating at food safe temperatures.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen cook line, hot pot prep area, dishwashing area - floors are soiled with debris build-up.
      • Bar walk-in cooler - walls, shelves, compressor fan covers heavily soiled with mold growth.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cook line prep cooler 7-9 C
      • Bar walk-in cooler 6 C
      • Sink across from 2 door upright cooler is missing a hot water faucet handle.
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Replace hot water faucet handle.
      • Violation Score: 9
  11. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease / debris on floor behind deep fryers.
      • Ceiling vent and adjacent panels in front of deep fryers have grease residue build-up.
      • Metal wire shelving unit next to ice machine has food debris build-up on surfaces.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Chili oil product made in house, is not consistent in process with central location that has approved procedures for preparing and distributing chili oil to partner locations.
      • Corrective Action(s): Discontinue preparing chili oil in house and obtain product from central kitchen supplier.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple containers of chicken bones / meat in large plastic bins, product mounded high in each container. Front right bin, internal temperature 8 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
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags on counters along cooking line with no detectable sanitizer residual.
      • 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: Bar handsink - hot water supply is not adequate for handwashing purposes.
      • Corrective Action(s): Repair handsink plumbing to re-establish hot water supply.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food deliveries stored on floor in back kitchen area next to garbage and soiled dishware sorting.
      • Walk-in freezer is overstocked with food inventory.
      • Corrective Action(s): Ensure food items are stored off the floor.
      • Organize and store food deliveries upon arrival.
      • Reduce inventory in walk-in freezer. Increase delivery frequency of smaller orders to better manage storage space available.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking line - oil build-up on floor under deep fryers.
      • Back kitchen area
      • - debris on floor under shelving / equipment, and on lower shelving.
      • - fruit fly activity impacting walls and ceiling
      • 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.
      • Ensure upon closing food waste / garbage is bagged and covered as not to pose a food source for pests.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen cooking line: grease and debris collecting on floor and back wall under and behind wok station and sides of deep fryer equipment.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • 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): cooked meat in plastic bucket 14 C
      • tray of sliced raw meat stored on dry storage shelving 15 C
      • noodles soaking in water and vegetables stored at room temperature on counters in back prep area 10-14 C
      • cut vegetables stored on upper shelves of cooking line (garlic, ginger, green onion) 21 C
      • garlic sauce (self serve cooler) 6 C
      • Corrective Action(s): Products discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Clean dishware stored together with food items.
      • Food utensils stored in soiled containers with staff personal items.
      • Clean dishware / food containers stored on grease traps.
      • 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
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple soiled wiping rags in back prep area on counter tops with no detectable sanitizer residual.
      • Mulitple dough mixer heads stored soiled with visible food debris.
      • Knives stored in knife racks soiled with grease deposits.
      • Tray of food utensils below grill stored soiled with food debris and grease.
      • Stockpile of soiled plastic buckets and lids stored in walk-in cooler.
      • 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).
      • 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.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back prep area handsink used for defrosting frozen seafood.
      • Corrective Action(s): 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: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler, walk-in freezer, back kitchen prep area - food items stored directly on the floor.
      • Food items stored without proper covers, food containers stacked within each other throughout all food storage areas, coolers and freezers.
      • Staff personal items (jackets, bags, snacks, medications) stored together with food and food utensils throughout kitchen and storage areas.
      • Rice scoops stored in container of stagnant water.
      • 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.
      • 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.
      • All staff items are to be stored separate, away from food / utensil storage areas.
      • 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: 15
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature records for coolers, hot holding, cooling of cooked food items not maintained.
      • Corrective Action(s): Daily temperature logs are to be maintained for all cold storage units, hot holding units and cooling food items to ensure food safety.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking line - floors under cooking equipment have grease and food debris build-up
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inventory of cracked, broken, melted plastic food bins throughout kitchen.
      • Self serve cooler unit - top inserts (left side) 6 C
      • Corrective Action(s): Remove from use and discard all damaged food containers.
      • Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Tea pots stored together with chemical inventory.
      • Back kitchen storage shelves - plastic food bins stored with chemical inventory.
      • Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
      • Violation Score: 3
  15. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display warmer unit - fries 30 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler - wire shelving units, debris and mold growth present on surfaces of shelving.
      • Cooking line - floor, equipment (fryers, burners) have grease / debris build-up on surfaces.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display warmer - warming surface 21 C
      • Corrective Action(s): Unit is not to be used for keeping potentially hazardous foods hot, unless demonstrated that it can maintain temperatures above 60 C.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of lamb bone stock in walk-in cooler 10 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 process can be avoided by making fresh product daily.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): New self serve display cooler (seating area) - kim chi 12 C, minced garlic 6 C, chopped vegetables 7 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): New front self serve food warmer - noodles 50 C
      • Kitchen line oven - lamb bones with meat on baking pan 31 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Kitchen line upper wall shelves used for clean dish storage - wall drywall material is damaged and flaking debris onto shelf and potentially on to dishware.
      • 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.
      • Refinish wall area above clean dish storage shelving to protect surfaces and dishware from contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both foodhandlers in back food preparation area are not using sanitizer solution with their wiping rags, rags had no detectable trace of sanitizer.
      • 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
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff in back food preparation area - observed wiping their soiled hands using wiping rags and attempting to wash their hands while still wearing 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: Staff placing open pieces of meat into chest freezer by meat slicer without using a container or protective wrap on food.
      • Staff using a visibly discolored spray bottle filled with water to spray on vegetables prior to service.
      • Preassembled spicy hot pot pots stored under work counters in kitchen cook line - pots stored with dry food ingredients without protective covers.
      • 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.
      • Use fresh water from a food preparation sink to wet produce prior to service, do not use stagnant water from a potentially contaminated spray bottle to apply water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dishwasher / back preparation area - debris on floors and lower shelving surfaces.
      • Walk-in cooler - shelving has food debris build-up.
      • Kitchen cooking line - floor under cooking equipment and lower portions of equipment around fryers have build-up of debris and grease.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Damage serving trays - observed with material flaking and peeling off.
      • Plastic strainer baskets - observed cracked and broken
      • Walk-in cooler - back section of cooler, compressor is unplugged and not in operation.
      • Corrective Action(s): Discard and replace all damaged food containers.
      • Restore function to back walk-in cooler compressor.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Servery station sanitizer containers 0 ppm chlorine
      • Knife rack by dishwasher - rack and knives inside had visible food debris
      • 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).
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers on floor in walk-in cooler and walk-in freezer.
      • Cloth rags used to cover vegetable trays.
      • Cart for clean plates stored next to meat slicer, pieces of raw meat observed falling on dishware prior to use.
      • 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.
      • 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.
      • Relocate cart away from slicer or provide a protective barrier to prevent food debris landing on clean dishware.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following locations:
      • - walk-in cooler compressor and shelving units have build-up of mold and debris
      • - grease and debris on floor under cooking line equipment
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving in cooler units observed covered with cardboard sheets or plastic mats.
      • Corrective Action(s): Remove all liners from cooler shelving as they restrict air flow inside cooler and obstruct cleaning measures.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bleach sanitizer bucket had ~0ppm detectable chlorine residual
      • Corrective Action(s): Minimum is >100ppm chlorine concentration for bleach sanitizer
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buckets stored under cooking line -dirty in-use utensils there
      • Worker's open foods at dishpit area while she washing dishes
      • Corrective Action(s): Keep the floor area clear of goods under the cooking line -to ease cleaning underneath
      • No worker eating while working in food preparation or cleanup areas. Workers are to eat/drink during their breaks not while working
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar area handsink has weak stream of hot water.
      • Corrective Action: Plumber coming to service sink tonight
      • Send service report to Fraser Health after completion.
      • Corrective Action(s):
      • Violation Score: 5
  22. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1) Frozen meats stored unprotected in chest freezer outside main walkin cooler. This is a repeat violation.
      • Correction order issued. Continued contravention will require increased enforcement
      • 2) Large box of glutinous rice in dry storage chewed through by mice
      • Corrective Actions: Foods discarded. Store meats covered in freezers. Store any soft packaged foods in pest proof containers
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Bar area handsink has weak stream of hot water.
      • Corrective Actions: Have sink serviced.
      • Hands must be washed with warm water
      • Date To Be Corrected By: 08/30
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly activity in kitchen. Mouse droppings in following areas
      • 1) Under metle racks by equipment storage
      • 2) In dish pit area
      • 3) In dry food storage area, on floor, shelves, on top of bins and cans. Some food chewed into by mice
      • Corrective Actions: Clean all droppings with bleach solution. Sort through all foods in dry storage and dispose of any foods that have been chewed through. Clean tops of all cans and bins. Place any soft packaged foods into pest proof containers. Closure order issued
      • Date To Be Corrected By: 08/29
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Side door does not close properly.
      • 2) 20+ large bins of unwashed dishes left unwashed from previous night.
      • Corrective Actions: 1) Have door fixed so it closes properly and easily
      • 2) Do not leave dishes soiled with food overnight
      • Pests may enter into the premises through gaps, and leftover food may serve as a source of food
      • Date To Be Corrected By: 1 week
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food debris and dirt under shelves and equipment opposite cook line
      • 2) Many large bins of unwashed wares left overnight
      • 3) Mouse droppings in premise (see 304)
      • Corrective Action: Deep clean premise in listed areas.
      • Sanitation is important in pest control
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 9
  23. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The extra-large pots are STILL onsite -operator suggested a cleaning method for the pots while onsite
      • Corrective Action(s): This is a strict requirement -Each compartment of the wash sinks must be sized large enough to accommodate the largest cooking item that requires cleaning -in your case this is the extra large pots.
      • Operator is to remove these 2 extra large pots from the facility -refer to the last report and pictures emailed referenced
      • Final warning -increased enforcement will occur for further citations
      • Violation Score: 5
  24. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Frozen meats unprotected stored in chest freezer outside main Walk-in cooler -original packaging was removed
      • NOTE: this infraction has been observed in previous inspections -continued contravention will require increased enforcement
      • Corrective Action(s): Chest freezers are not for bulk food storage -the shelves and cavity are not regularly cleaned and sanitized.
      • Discarded the uprotected frozen meats
      • Protect your foods leaving them in the original packaging or in clean food grade containers
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in too large containers stored at room temperature:
      • -various mushrooms at 15 deg C
      • -hydrated vegetables at 17 deg C
      • Preparation cooler beside Walk-in cooler -a few inserts of tofu chunks are exceeding the fill-line -temperatures were measured at 11 deg C
      • Corrective Action(s): Discarded the mushrooms and hydrated vegetables
      • Only SMALL portions are allowed at room temperature that which can be used up within < 2 hours. Any leftovers after 2 hours is to be discarded. DO NOT PUT BACK IN THE FRIDGE
      • Discarded the layer of tofu chunks that exceeded the fill-line. Do not exceed the fill-line of inserts in preparation coolers: the 2nd indented line in the inserts
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 2 extra large soup vats are too large to be adequately cleaned at the wash sinks.
      • Your largest piece of equipment must either fit inside the wash sinks or the dishwasher
      • Corrective Action(s): Remove the 2 extra large soup vats from the facility
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area far corner floor area filthy.
      • Some food debris/grease observed under cooking line area -equipment observed stored there: busser trays, cleaning brush
      • Corrective Action(s): Clean and disinfect.
      • Do not store any equipment under the cooking line -you are expected to clean, degrease and mop there nightly
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large bucket of dried black fungus mushroom immersed in warm water in main Walk-in cooler -temperature of water at 34 deg C. Worker indicates the dried mushroom had been there for about 30 minutes
      • Corrective Action(s): Once dried mushroom is hydrated it must be kept either hot/cold. Worker filtered out the water, rinsed with cold water then placed in a bucket topped off with ice then placed back in the fridge.
      • Next time hydrate the dried mushroom with cold water then place in the fridge
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knife/cleaver block stored below drain pipes for the grease interceptor
      • Corrective Action(s): Do not store food/dishware/utensils under pipes as they have a tendency to leak
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dishwash racks stored on the floor next to the washer
      • Corrective Action(s): Keep these dishwash racks clean -store above the dishwasher or in a sanitary area
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A raw wooden shelf observed above the sinks outside of the main Walk-in cooler
      • Corrective Action(s): Raw wood is not a cleanable material.
      • Place hard plastic liner overtop the shelf or paint it over with an oil-based paint
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Octopus being thawed in the mop sink. Operator indicated the mop sink was cleaned and sanitized before use.
      • This is a repeat infraction from a routine inspection in 2018 -Correction Order issued
      • Corrective Action(s): Do not process foods in the mop sink! This is a dirty area only for the mop equipment.
      • Use your food preparation sinks only for foods.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef tendons being thawed stored in sink at room temperature overnight
      • Corrective Action(s): Discard
      • Thaw foods Health Safely -see code 210 for further details
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Extra large vat: Electric Soup Warmer is only being rinsed off as per operator
      • -Meat slicer is visibly soiled with food debris and has not been used since last night
      • Corrective Action(s): -Operator must be cleaning and sanitizing equipment properly -Submit your sanitation plan how your Electric Soup warmer is being cleaned and sanitized thoroughly
      • Discontinue use of this piece of equipment until it is approved
      • -Clean and sanitize meat slicer thoroughly
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -A few food buckets in Walk-in cooler not covered and stored on the floor
      • -bowls in use for bulk foods one scooper for a sauce was submerged in the walk-in cooler
      • Corrective Action(s): -Protect all foods with lids/food wrap
      • -use scoopers only for bulk foods and keep the handles out of the food to better avoid contamination
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A sink full of raw beef tendons at room temperature -operator indicates it has been there since midnight (>2 hours)
      • Corrective Action(s): Discarded the beef tendons
      • thaw potentially hazardous foods safely:
      • -overnight in the fridge
      • -under cool running water in original plastic packaging
      • -as part of the cooking process
      • Violation Score: 5
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Extra large Electric Soup Warmer vat added last June 2020 is not being cleaned and sanitized properly.
      • Corrective Action(s): Operator to submit Sanitation Plan for Electric Soup Warmer
      • Violation Score: 1
  27. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handsinks -paper towel dispenser stuck, nothing coming out
      • Corrective Action(s): Repair dispensers -ensure all handwash sinks are adequately stocked and in good working order
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scooper left on top of ice machine
      • Corrective Action(s): This surface is not regularly cleaned and sanitized. Dishwash and remove ice scooper. There is already a scooper hanging inside the machine
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Two dishwash rack have been manually repaired with wire and zapstraps.
      • Corrective Action(s): Discard the racks -the wire may come undone
      • Violation Score: 3
  28. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: NEW OBSERVATION: Frozen fish and meat observed thawing under cool running water -not in the original plastic packaging
      • Corrective Action(s): Leave the frozen perishables in the orginal sealed packaging to better prevent contamination
      • See additional notes in the Comments section
      • Violation Score: 1
  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is storing perishables at room temperature during rush periods: various tofus, hydrated noodles and mushrooms -the amounts of foods is too large to safely use within 2 hours
      • NOTE: this is a REPEAT infraction from the June 11, 2018 routine inspection -Correction Order issued attached. The next enforceable step is ticketing/closure
      • Corrective Action(s): Use SMALL PORTIONS of perishables ONLY at room temperature during the rush periods -use smaller containers. Any foods leftover after 2 hours must be discarded
      • Containers of tofu and noodles were discarded at time of inspection
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed two workers wash their hands with the disposable gloves still on and no soap was used.
      • Corrective Action(s): Do not handwash with disposable gloves. Discard the gloves, wash hands with soap and warm water and place new disposable gloves on.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -A few open food cans and storage observed: condensed milk and barbecue sauce
      • -A few baskets of vegetables double-stacked without a barrier between in Main Walk-in cooler
      • Corrective Action(s): When food cans are opened empty out the contents -do not store the food in the open can
      • Put lids between stacked foods
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door observed wide open and wedged for ventilation. The back door leads to an uncontrolled public area where the dumpsters are.
      • Corrective Action(s): Keep this door closed or install a screen door for ventilation
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Caked on grease and food debris observed in the hard-to-reach areas under the cooking line near the walls
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Again observed frozen meats laying bare in chest freezer next to Walk-in cooler
      • NOTE: this was also cited in the September 18, 2018 routine inspection -repeat infractions will require increased enforcement such as $345 ticket(s)
      • Corrective Action(s): Discarded unprotected foods
      • Protect your foods leave the meats in the orginal packaging until ready for use
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaver observed lodged between wall and appliance -this is not a cleanable surface/area
      • Corrective Action(s): Dishwash cleaver
      • Do not store utensils between appliances -store the cleavers in a washable container, magnetic knife wall strip
      • Operator will be installing the knife wall strip
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving minimum rinse temperatures
      • See Code 308 for further details
      • Corrective Action(s): Repair washer
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Another filthy towel observed zap strapped to the faucet next to the dishwasher
      • NOTE: this was also cited in the January 18, 2018 routine inspection -continued infractions here will require increased enforcement such as ticketing
      • Corrective Action(s): Remove the towel
      • Use food safe rubber tubing like you are using at the other faucets at the stove
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature washer final rinse is not achieving minimum temperatures -tested multiple cycles and all were below the 71 deg C at plate minimum
      • NOTE: indicator readout says wash temperature too low
      • Corrective Action(s): Have your unit serviced immediately
      • Operator to Manually Dishwash in the meantime: wash-rinse in the dishwasher and chemical sanitize with your bleach sanitizer at the wash compartment sink
      • Violation Score: 9
  32. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in Cooler does not have plastic air flaps at the doorway -for the size and high traffic use of this unit the plastic air flaps
      • Corrective Action(s): Obtain Walk-in cooler door strip curtain to better maintain cool temperatures of the Walk-in cooler (like you have in the Walk-in Freezer)
      • Violation Score: 3
  33. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): New Observation:
      • Meat slicer has food debris at the blade and is supposed to be in the clean state as per operator
      • Corrective Action(s): There should be no food debris visible on the meat slicer when it is in the clean state.
      • Remove the quick release items for the meat slicer -clean and sanitize
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in the back kitchen area next to the utility sink and dishwasher again observed blocked off with fish fillets defrosting under running water.
      • NOTE: handwash infractions have been noted multiple times at this facility within the last two years:
      • March 29, 2017 routine inspection report #SJEN-AKWTKW
      • August 16, 2017 routine inspection report #ECAO-AQASZE
      • Corrective Action(s): Keep your designated handwash sinks clear for handwashing only and properly stocked with paper towels and soap -place signs in Mandarin if need be
      • Correction order issued -next enforceable step is ticketing at $230 per infraction
      • Violation Score: 5
  34. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Some frozen meats not protected from contamination in chest freezer - discard.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for waitress area. Worker is only using soap and water for dining tables - wiping towels left on counters.
      • Corrective Action(s): Bleach sanitizer must be used for food contact surfaces at >100 ppm chlorine residual. Towels must be left in the sanitizer buckets when not in use (as you have in the kitchen).
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Drain/fruit flies present in the bar area
      • Corrective Action(s): Clean and sanitize all surfaces with your bleach solution. There should be no sticky surfaces. Clean and disinfect under the handwash sink.
      • -Minor cleaning dry storage room - exterior of bins, floors and shelves.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Drain/fruit flies present in the bar area.
      • Corrective Action(s): Clean and sanitize all surfaces with your bleach solution. There should be no sticky surfaces. Clean and disinfect under the handwash sink.
      • -Minor cleaning dry storage room - exterior of bins, floors and shelves.
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Remove the old meat slicer - no longer in use.
      • Corrective Action(s):
  35. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet noodles in large buckets at room temperature in excess of 2 hours as per worker
      • Mushrooms in original cardboard flats stored at room temperature in excess of 2 hours as per worker
      • Corrective Action(s): Discard these noodles and mushrooms. These are perishable items and must be kept at or below 4 deg C or in portions where they will be served within 2 hours
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils such as rice spatulas and tongs are only being dishwashed/changed daily as per worker
      • Corrective Action(s): Dishwash immediately -you must be dishwashing or replacing in-use utensils at least every 4 hours
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -wet noodle buckets stored next to utility sinks on the floor without covers
      • -meat is not being protected in chest freezer display next to Walk-in cooler
      • Corrective Action(s): -Discard noodles as these are temperature abused as well.
      • Protect your foods -place covers / leave in the original packaging
      • NOTE: this was cited in a previous routine inspection -increased enforcement will be required such as tickets
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen squid and mussels sitting in stagnant water
      • Corrective Action(s): Defrost under cool running water or overnight in the fridge
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dishware/utensils have accumulated since last night and the time of inspection was at 3pm.
      • Corrective Action(s): You should not be leaving dirty dishware overnight -will attract pests
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some Daily Temperature/Concentration Log checks are missing for the main dishwasher and the bar glasswasher
      • Corrective Action(s): You must be checking daily
      • Violation Score: 1
  36. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New Observation:
      • A very large pot is in use that will not fit the wash sinks or the range stoves storing chilli oil
      • Corrective Action(s): Remove the very large pot. Your wash sinks must be able to contain the largest piece of equipment of which this large pot exceeds that
      • Violation Score: 3
  37. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1: Many perishables being stored at room temperature including tofu and mushrooms in the back kitchen areas
      • 2: Perishable items stored above the fill-line air vents in the preparation cooler
      • Corrective Action(s): 1: Operator is to TIME STAMP all perishables stored at room temperature.
      • Maximum of 4 hours at room temperature then DISCARD -do not place back in the fridge
      • Only take out enough perishables that you will use within the 4 hour period
      • Do not store foods on the ground in open containers
      • 2: Do not store perishables above the air vents in the preparation cooler insert area
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -filthy towel attached to wash sink faucet
      • -dry storage room floors under shelves sticky and some food debris
      • Corrective Action(s): -Remove the attached filthy towel -suggest installing an adjustable nozzle to control spray strength
      • -Clean and disinfect under shelving units in dry storage -use a degreaser
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Low rise mop sink next to handwash sink in kitchen used for rinsing dishware as per operator
      • Corrective Action(s): The low rise mop sink is for that purpose ONLY -do not use for food purposes or washing dishware
      • Place a sign at the mop sink "MOP USE ONLY" and translated to Chinese
      • Violation Score: 3
  38. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed thawing of tripe unprotected in running water
      • Corrective Action(s): Foods should not be exposed directly but in the original packaging -see Comments section for more information
      • Violation Score: 1
  39. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handsinks covered up or used for utility purposes:
      • -the back handsink next to washer was full of mushrooms being rinsed
      • -the handsink at cooking line was covered up with a tray of food
      • NOTE: this was cited in the last routine inspection back on the March 29, 2017 report -continued contravention will require increased enforcement: ticketing
      • Corrective Action(s): Designated handsinks are for HANDWASHING ONLY
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is only washing hands at dishpit with spray nozzle.
      • Corrective Action(s): Dishwasher MUST wash hands at designated handsinks! Dishwasher should have 2 pairs of gloves (different coloured): one for dirty dishes and one for clean
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 large buckets of noodles stored on the ground not covered
      • 2. Mushroom bucket was being thawed under running water in the mop sink
      • 3. Workers are drinking in the food preparation -employee cups everywhere
      • Corrective Action(s): 1. Protect your foods! -keep covers especially in vulnerable areas like on the floor
      • 2. Do not use your mop sink for food preparation! Use your other utility sinks
      • 3. No eating/drinking in food preparation areas -use your dining areas for this purpose
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Two shelving units at cooking line -the lowest shelf is too close to the ground (cannot be cleaned properly underneath)
      • 2. No Daily Temperature logs are being maintained for fridges and dishwasher
      • 3. A portable deep fryer in use not located under exhaust vents
      • Corrective Action(s): 1. Minimum height for shelves off the ground is >15 cm (6 inches)
      • 2. Maintain Daily Temperature logs for all fridges and dishwasher -templates provided
      • 3. Relocate portable deep fryer under the hoods or remove from premises
      • Violation Score: 3
  40. Follow-Up Inspection

    0 infractions