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Happy Valley Food City

3860 Lougheed Hwy, Burnaby · Restaurant

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable food item observed to be cooling/draining outside in back alley near to garbage area. Food item was not protected from contaminants or pests by a lid or covering. Food item was exposed to elements and potential pests.
      • CORRECTED DURING INSPECTION - items discarded
      • .
      • Corrective Action(s): Ensure no food preparation including dispensing, cooling, storing, cutting, portioning etc. is occurring outside of food preparation areas including outside.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spaghetti noodles observed to be at internal temperatures of 45 degrees Celsius. Staff explained a broken rice cooker was the cause. (Rice cooker is no easily closed but does appear to function. Manager to replace broken rice cooker today)
      • CORRECTED DURING INSPECTION - noodles were reheated.
      • .
      • Corrective Action(s): Ensure broken rice cooker is replaced and food items are properly reheated prior to placing into hot holding units.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of 200ppm QUAT sanitizer or 100ppm Chlorine in any food preparation area.
      • Broken sanitizer solution spray bottle observed in serving area.
      • CORRECTED DURING INSPECTION - Manager replaced all sanitizer solution at time of inspection. 100ppm Chlorine was made at time of inspection
      • .
      • Corrective Action(s): Staff are to be trained to use sanitizer solution
      • Sanitizer solution is to be changed daily and in use. Ensure sanitizer solution is used.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly inside ice and not hung back on hook inside ice machine.
      • Bowl stored directly inside dry storage goods.
      • Clean dishes are stored directly beneath dirty dish drop off area at dishpit. There is the potential for contaminates from dirty dishes to fall onto these clean dishes.
      • Knives stored between equipment in "cracks" which are not routinely cleaned instead of knife containers
      • Cardboard in use on counters
      • Food items for dim sum area stored on floor in walk in cooler unit
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure staff are using hook for ice storage
      • Ensure staff are removing dry goods scoops and bowls after use. These items are to be washed and sanitized in dishwasher after use.
      • Relocate clean dishes from this area.
      • Ensure knife storage container is used.
      • Cardboard is not to be used as counter or shelf liner. Remove all cardboard as it is dirty and can not be cleaned or sanitized.
      • Ensure food items are stored up above floor on shelves.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required throughout. More thorough cleaning required.
      • - Mould observed on walk in cooler fans and lower vegetable container
      • - Rusted shelving observed in walk in cooler unit
      • - Not enough storage shelves
      • - Floors were observed to have much food debris and dishes in corners in all areas
      • - Lower shelves required cleaning due to food debris in back food preparation area and service (tea) area and area under rice cookers
      • - Tops of dry storage bins in various areas have food debris
      • - Ceiling in various areas had visible mould and dust accumulation
      • - Inside two door stand up freezers had food accumulation
      • .
      • Corrective Action(s): Ensure deep and thorough clean of above areas.
      • .
      • Violation Score: 9
  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): Congee stored on lower shelf across from grill and not in cooler unit. This is a repeat violation. Staff need to store congee in the cooler unit. This has been discussed at previous inspections. CORRECTED DURING INSPECTION - item returned to cooler unit.
      • Upon arrival of EHO some staff were observed to move potentially hazardous food items to cooler units. Only a few items were observed and items in cooler unit found to be at 10-13 degrees Celsius.
      • .
      • Corrective Action(s): Find nearby cooler unit to store congee. Staff are currently storing congee in walk in cooler unit which is proving to be too far away.
      • Discuss with staff which cooler near to grill would work best for congee storage.
      • If staff are knowledgeable enough to know not to have potentially hazardous food items on counter when EHO arrives then they know not to keep these items out when EHO is not present. Discuss with staff.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in front serving area. Staff observed to wipe down counters with water.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure sanitizer solution is available for use in each food production area and ensure staff are using sanitizer solution as opposed to water.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Rolling rack observed blocking hand sink at dishwashing area.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): This has been discussed at previous inspections. Discuss with staff and ensure all hand sinks remain free from obstructions and freely accessible at all times.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed. The facility requires a deep clean. The following was observed:
      • - Floors throughout had build up of food debris including but not limited to the following areas: under cooking equipment, under coolers and freezers, under racks in storage area, under lower shelves, inside walk in cooler units
      • - Dry storage area has items stored on floor, food debris spilled under shelves
      • - Food debris observed on shelves in walk in coolers and under counter coolers
      • - Dust observed on ceilings of walk in cooler units
      • - Grease observed in upper exhaust canopy, under cook lines and on equipment and shelving surrounding cook line
      • .
      • Corrective Action(s): - Ensure floors, lower shelves, greasy areas are routinely cleaned. Any build up of food debris will contribute to a pest infestation. As facility does not currently have a pest infestation cleaning must occur to continue a lack of pests.
      • - Nothing is to be stored on floors. Ensure dry storage is organized. Obtain additional shelving if possible
      • - Cook lines must be more thoroughly cleaned. This includes increasing the cleaning frequency of the exhaust canopy.
      • .
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO staff had multiple potentially hazardous food items on counter stored at ambient air temperatures. Temperatures of 9-13 were found.
      • CORRECTED DURING INSPECTION - staff immediately moved items into coolers without direction from EHO.
      • .
      • Corrective Action(s): Staff are knowledgeable in food safety and handling. Staff know that storage of potentially hazardous food items at ambient temperatures is not permitted. Food items are to be returned to coolers whether EHO is present or not present.
      • Do not allow staff to develop bad habits of storing potentially hazardous food items at busy time periods at ambient air (room) temperatures. These items are to be returned to the cooler units after use.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dim Sum hand sink blocked with trays.
      • CORRECTED DURING INSPECTION - trays removed by EHO.
      • .
      • Corrective Action(s): Ensure all handsinks are available for use throughout the day. Do not block hand sinks.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives observed down cracks of equipment
      • Rice Scoops not stored on ice - CORRECTED DURING INSPECTION
      • Staff beverages stored on food preparation surfaces - CORRECTED DURING INSPECTION
      • Upon arrival of EHO noodles were stored - CORRECTED DURING INSPECTION
      • Dirty cloth used to cover noodles - CORRECTED DURING INSPECTION
      • Dry storage area has dry goods not stored in pest proof containers
      • .
      • Corrective Action(s): Knives are not to be stored down cracks as the equipment is not routinely cleaned as a knife rack would be.
      • Scoops are to be stored on ice to prevent/limit bacterial growth.
      • Staff beverages are not to be stored on food preparation areas and are to be stored in designated area away from potentially spilling into or on food preparation surfaces.
      • Ensure no food is stored at back door. This is a high traffic area. Deliveries are made in this area and it is unsuitable for cooling
      • Ensure only clean materials cover food items.
      • Ensure pest proof containers are used for storage of dry goods
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: CLEANING REQUIRED: The overall sanitation of the facility has decreased significantly since the last inspection. It is very noticeable. Cleaning is required in, but not limited to, the following areas:
      • - Walls where food splatter has accumulated
      • - Floors under equipment - hard to reach areas
      • - Lower shelves
      • - Inside coolers including bottoms in drawer coolers
      • - Shelves in walk in coolers
      • - Rolling racks and trays in dim sum walk in cooler unit
      • - Seals in coolers
      • - Organize dry storage area
      • *** This is not a complete list. Staff must clean areas that require thorough cleaning.
      • .
      • Facility is using outdoor garbage covered area for storage of food equipment. This has been discussed repeatedly. This area is not rodent proof and is not suitable for storage for food equipment. This was discussed at opening inspection. These items have been directed to be removed at multiple inspections. The food equipment is to be removed from this area (plates, bowls, woks, cups, platters, trays, rolling carts, etc)
      • Rat droppings were found today in this area.
      • Photographs taken
      • CORRECTION ORDER IS ISSUED TODAY IN REGARDS TO THIS ITEM.
      • .
      • Corrective Action(s): More thorough cleaning is required overall. The restaurant requires a deep and thorough cleaning.
      • The restaurant must ensure staff are routinely cleaning - Daily, weekly, monthly cleaning must occur.
      • .
      • The food equipment is to be removed from this back area (plates, bowls, woks, cups, platters, trays, rolling carts, etc) as it was never approved for long term storage of food items
      • .
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival EHO observed food items stored in ice baths at temperatures 8-13 degrees Celsius and food items stored on trolley at internal temperatures of 9 degrees Celsius.
      • CORRECTED DURING INSPECTION - Items relocated to cooler units.
      • .
      • Corrective Action(s): Ensure cooler units are used as ice baths in this hot location do not keep food items at temperatures of less than or equal to 4 degrees Celsius. Do not keep food items at room temperature during lunch rush for indefinite periods of time.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Pans observed to be stored behind ladder directly on floor.
      • Knives observed to be put away and stored for future use when not properly cleaned and sanitized.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure staff are properly cleaning items prior to putting away as "clean"
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Multiple violations for hand sinks:
      • - Upon entry of EHO hand sink at dishwashing area was blocked and not easily accessible
      • - The hand sink at cook line had been improperly refilled with hand sanitizer solution and not with liquid hand soap
      • - Paper towel dispensing unit in women's staff washroom was malfunctioning.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): - Ensure hand sinks remain free from obstructions.
      • - Hand sinks are to be stocked with liquid soap and not hand sanitizer
      • - Ensure staff are alerting Management when issues arise with paper towel dispensing units.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Many personal beverages stored in food preparation areas and above food preparation areas
      • - In Bar hand sink paper towels are stored directly above ice intended for consumption.
      • - Knives observed to be stored down cracks in between equipment in various areas around kitchen.
      • - Food items stored in direct contact with previously used cardboard and black garbage bags
      • - Scoops observed to be stored directly inside of dry storage containers
      • .
      • Corrective Action(s): - Personal beverages should not be stored directly on or above food preparation surfaces as this has potential for spills and contamination of food
      • - Paper towels in bar area should not be situated directly above ice intended for consumption as this has potential for wet hands to drip water into ice
      • - Ensure adequate amount of knife holders throughout. Knives should not be stored directly down between equipment as these areas are not routinely cleaned and sanitized
      • - Garbage bags are not suitable for food as they have toxins. Cardboard is not able to be washed and sanitized. Do not place cooked food items directly onto previously used cardboard
      • - Ensure scoops are removed from dry storage containers after use
      • .
      • -
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Back door screen is not tight fitting.
      • - Many items in dry storage area not in pest proof containers.
      • - Back area continues to have many items not necessary for business use. Area is very cluttered.
      • .
      • Corrective Action(s): - Ensure door sweep/skirt is installed at screen door to prevent entry of pests
      • - Ensure bagged items are placed into pest proof containers as much as possible.
      • - Clutter leads to pest infestations. Remove any item not necessary for business.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • - Lower shelves in server area
      • - Upper exhaust canopy vents need to be removed more frequently and cleaned more frequently as area has significant amount of grease
      • - Floor under cook line needs more cleaning as grease has accumulated
      • - Dry goods are not to be stored directly onto floor in dry storage areas. Remove and place on shelves to aid in proper cleaning of area
      • .
      • Corrective Action(s): .
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives stored down cracks between equipment.
      • .
      • Large pots stored in front of dishwasher area that is for dirty dishes. This area is unsuitable for clean dish storage as food or debris can fall from plates into clean pots.
      • .
      • Large bowls stored on grease trap. Grease trap is not sanitary and is not to be used for storage.
      • .
      • Large whisk found to be stored in space between hand sink and two compartment sink in grill area. Discussed with staff
      • .
      • Corrective Action(s): Obtain knife rack for knives and instruct staff not to store knives down cracks between equipment that can not be cleaned.
      • .
      • Large pots need to be relocated to new area. Do not store clean items in this area in the future
      • .
      • Obtain new area for bowl and equipment storage. No item is to be stored on top of grease trap.
      • .
      • Ensure staff do not store clean items in areas that could soil the clean equipment.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO men's staff washroom was missing liquid soap in dispensing unit. Staff were aware but had not yet replaced soap. EHO observed staff to use washroom
      • CORRECTED DURING INSPECTION - Liquid soap replaced.
      • .
      • Corrective Action(s): Ensure staff are informing management when hand sinks are unavailable for use.
      • Management is to replace missing item at hand sink immediately.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal Cell phones stored in serving station in utensil holder.
      • Personal Cell phone stored in bar area
      • Personal beverages stored in food preparation areas throughout.
      • CORRECTED DURING INSPECTION
      • .
      • Open cans of evaporated milk observed on counter at time of arrival of EHO.
      • CORRECTED DURING INSPECTION
      • .
      • External storage area being used. Area not approved for use as area is open to elements and to pests. DO NOT continue to use this area for storage of any equipment intended for use within the restaurant.
      • .
      • Corrective Action(s): Items removed during inspection.
      • Personal cell phones are to be stored in designated staff storage areas or on your person. Not to be stored in food production areas
      • Open beverages are not to be stored in food preparation areas. Have designated staff beverage area.
      • .
      • Open cans of evaporated milk are to be dispensed into food grade containers and moved to cooler unit if to be saved for later.
      • .
      • The area in the back exterior is not approved for storage. Remove all items not intended for use at restaurant. This area is unsuitable for storage and has been discussed at previous inspections. All old items from previous restaurant are to be discarded and those items intended for use within the restaurant are to be relocated to suitable and approved area.
      • ...
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage area has many items stored on floor.
      • .
      • Floor under deep fryer in dim sum area has large pool of grease. Floor under grill area has food debris. Food debris found on floor of walk in cooler unit.
      • .
      • Exhaust canopy grill vents are not being cleaned at adequate frequency. Items are only cleaned once per month.
      • .
      • Mould observed on walk in cooler unit walls. Lower shelves of grill area have food debris. Some walls on backsplash have food residue and debris.
      • .
      • Inside of bar beverage dispenser requires cleaning
      • .
      • Corrective Action(s): Items are not to be stored on floor. Items must be stored up off floor to protect from contamination and promote cleaning.
      • .
      • More thorough cleaning of floor is required specifically under hard to reach areas.
      • .
      • Increase cleaning frequency of exhaust canopy grills to once per week.
      • .
      • Ensure cleaning of walk-in cooler unit. More thorough cleaning throughout facility.
      • ..
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two compartment sink in dishwashing area is leaking.
      • Two compartment sink in grill area is leaking onto floor.
      • Staff aware of leaks
      • .
      • Corrective Action(s): Ensure leaks are repaired to prevent further damage to restaurant or pest infestation.
      • .
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked/blanched poultry "drying out" in ambient air temperatures. Temperatures of partially cooked poultry at 21 degrees Celsius.
      • CORRECTED DURING INSPECTION. item discarded.
      • Ice bath used for potentially hazardous food items in dim sum area when under counter cooler unit is less than 3 feet away from ice bath.
      • CORRECTED DURING INSPECTION. items returned to cooler unit.
      • .
      • Corrective Action(s): The drying of poultry is to occur at temperatures of 4 degrees Celsius or less. This process must be contained to a cooler unit. Ensure this practice occurs inside a cooler unit going forward.
      • Only cooler units capable of maintaining less than or equal to 4 degrees Celsius are to be used for cold storage. Ice baths do not maintain temperatures at or below 4 degrees Celsius. Do not continue this practice.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff beverages were observed throughout food preparation areas. One person's jacket found stored on upper shelf in cooking area.
      • Ice scoop in server station handle submerged in ice.
      • Cutting board stored on floor in dim sum area.
      • Cardboard box used for food storage in dim sum area.
      • Food not covered in stand up cooler unit
      • Scoops left inside dry storage bins containing food
      • Outside covered alley used for food equipment storage.
      • .
      • Corrective Action(s): Staff beverages should be contained to designated areas away from food preparation
      • Ice scoops are to be stored outside of ice containers to prevent contamination of ice.
      • Ensure no food preparation surfaces are stored on floor. No food or equipment on floor.
      • Only easily cleanable, non- absorbent containers are to be used for food storage.
      • Food is to be covered in stand up cooler unit.
      • This is not best practice and scoops should be removed from dry storage bins after each use
      • Outside area not approved for food storage. This area was not approved as part of original floorplan and is unsuitable for storage of food equipment such as take out containers and porous bamboo steamers. Remove food equipment from outside storage area immediately.
      • .
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following places:
      • - Bar beverage holseter as food debris has accumulated
      • - Floors in corners and hard to reach areas throughout including under dishwasher, shelves and cooking lines (x2) as food and grease has accumulated
      • - Shelves throughout
      • - Clean and organize dry storage area
      • .
      • Corrective Action(s):
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic sauce and Pepper sauce found to have internal temperatures of 44 degrees Celsius while stored on grill. Items were stored on top of two slices of bread.
      • CORRECTED DURING INSPECTION. Bread slices removed and items reheated.
      • .
      • Corrective Action(s): Ensure bread slices are removed as they are insulating the potentially hazardous food items from maintaining temperatures of 60 degrees Celsius.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher hand sink blocked with rolling cart at time of inspection.
      • CORRECTED DURING INSPECTION - cart removed from area.
      • Corrective Action(s): Ensure staff are not blocking this area.
      • .
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple observations of potentially hazardous food items out at room temperature for "lunch rush" - indefinite periods of time.
      • Internal temperature of food items found to be at 20-45 degrees Celsius.
      • CORRECTED DURING INSPECTION - Items relocated to cooler units.
      • .
      • Corrective Action(s): Discuss with staff.
      • Additional hot holding unit across from grill is recommended.
      • Potentially hazardous food items are not to be stored at ambient air temperatures for indefinite periods of time
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two blocked hand sinks upon arrival of EHO.
      • Hand sink in cook line has large amounts of items stacked in front.
      • Hand sink by dishwashing area blocked with rolling racks and clean dish rack.
      • CORRECTED DURING INSPECTION. Items relocated and hand sinks freely accessible.
      • .
      • Corrective Action(s): Ensure handsinks are freely accessible at all times. Discuss with staff.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Staff personal items above food preparation surface and food items
      • 2) Ice machine had ice scoop stored directly into ice
      • 3) Clean dishes in dish rack are located directly next to mop sink area
      • 4) Walk-in cooler units have food items stored directly onto floor
      • .
      • Corrective Action(s): 1) Relocate staff personal items. Staff beverages should not be located directly above food preparation areas or food. Have designated area for staff beverages
      • 2) Ice machine scoop is to be stored on hook inside and never directly into ice. Discuss with staff.
      • 3) Clean dish rack is to be relocated to area away from mop sink. Discuss with staff
      • 4) At no time is food to be stored on floor of walk-in cooler unit. Discuss with staff
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door does not appear to be tight fitting.
      • .
      • Corrective Action(s): Have Pest Control company inspect all door for potential points of entry at next inspection.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning and organization required.
      • .
      • Corrective Action(s): 1) Clean under grills and large equipment.
      • 2) Clean and organize server area. Ensure nothing is on floor and personal items are tucked away in designated staff areas
      • 3) Remove all items from electrical area. Discard anything not required for use.
      • 4) Outside area requires cleaning and organizing. Remove all items that are not necessary for business from this area. Do not use area as food or food equipment storage.
      • 5) Storage area requires cleaning and organizing. Remove items up off floor.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Two door stand up cooler appears to be leaking. Technician has been contacted to service unit.
      • 2) Sanitizer dispensing unit was not attached to mop sink. The item was not able to dispense sanitizer solution. CORRECTED DURING INSPECTION - multi head attachment installed at time of inspection
      • .
      • Corrective Action(s): 1) Ensure unit is serviced.
      • 2) Ensure staff do not detach unit again. Sanitizer solution is to be readily available from dispensing unit at all times.
      • .
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator doesnot have FOODSAFE. One of the operators (Lougheed Holdings Company Ltd) must be FOODSAFE certified.
      • Complete FOODSAFE within ONE month
      • Corrective Action(s):
      • Violation Score: 1