Hdmona Habesha Eritrean Bar & Restaurant

A - 14916 104th Ave, Surrey · Restaurant

3 inspections

1. Follow-Up InspectionJul 7, 2026

   0 infractions

2. Routine InspectionJul 6, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1. Shell eggs were stored at ambient temperature overnight, and were above 4 degrees C for more than 2 hours.
     • 2. Milk was above 4 degrees C for less than 2 hours in the under-the-counter cooler.
     • Corrective Action(s): 1. Ensure shell eggs are refrigerated during storage at 4 degrees C or less to prevent potential growth of harmful bacteria and/or production of toxins. Operator discarded the shell eggs above 4 degrees C for more than 2 hours during the inspection.
     • 2. Operator transferred the milk into another refrigeration unit to store it at 4 degrees C or less. Ensure milk is stored at or below 4 degrees C to prevent potential growth of harmful bacteria and/or production of toxins, and to prevent potential spoilage.
     • Violation Score: 15
     • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
     • Observation (CORRECTED DURING INSPECTION): Hot running water was not available at the handsinks and 2-compartment sink.
     • Corrective Action(s): Operator closed the food service establishment during the inspection, and had a certified plumber repair the hot water tank during the inspection. Certified plumber informed the heating element was not secure, and he secured the heating element in the hot water tank. Hot running water was available at the handsinks and 2-compartment sink once repairs were made to the hot water tank by the certified plumber.
     • Violation Score: 25
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hot running water was not available at the handsinks.
     • Corrective Action(s): Operator closed the food service establishment during the inspection, and had a certified plumber repair the hot water tank during the inspection. Certified plumber informed the heating element was not secure, and he secured the heating element in the hot water tank. Hot running water was available at the handsinks and 2-compartment sink once repairs were made to the hot water tank by the certified plumber. Ensure facility continues to have hot running water throughout operation.
     • Violation Score: 25
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the spray bottle as the test strips were bleaching out.
     • Corrective Action(s): Ensure 100 ppm chlorine sanitizer is used to effectively sanitize food contact surfaces, and without causing potential chemical contamination of food.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Under-the-counter bar cooler was at 9 degrees C.
     • Corrective Action(s): Monitor and maintain the under-the-counter cooler to 4 degrees C or less if this cooler is to be used for storage of cold potentially hazardous food; Effective immediately. Operator transferred the dairy milk into another working cooler during the inspection.
     • Violation Score: 3
3. Routine InspectionNov 24, 2025

   1 infraction

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): 1. Vegetable slicer stored in a clean area was observed to have food residues over it. Vegetable slicer had been used last night by a staff member according to the Operator, and it had not been disassembled, cleaned, sanitized, and air dried.
     • 2. A cell phone and electronic pad was observed to be stored over the prep. table surface.
     • Corrective Action(s): Operator placed the vegetable slicer into the 2-compartment sink for ware-washing, removed the cell phone and electronic pad from the prep. surface, and sanitized the prep. table surface. Ensure vegetable slicers are disassembled, washed, rinsed, sanitized, and air dried either immediately after each use, or at least every 4 hours between use and after final use each day. Ensure prep. surfaces are maintained in a sanitary condition without any cell phones or pads placed over them.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Handsink basin near the dishwasher had glassware inside it, and it lacked paper towels.
     • Corrective Action(s): Operator moved the glassware to the 2-compartment sink, and re-stocked the handsink with single-use paper towels. Ensure handsinks are accessible and used for handwashing purposing only, are not blocked, and are kept supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing practices.
     • Violation Score: 5