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1A - 11968 207th St, Maple Ridge · Restaurant

6 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found food cooling in the middle of the 3 compartment sink.
      • Corrective Action(s): Use the sink on the right for cooling foods to protect from contamination. Use the sink on the left for soap and water, and the middle sink for soaking in sanitizer ( 100 - 200 ppm chlorine bleach).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found only 1 drain stopper in the 3 compartment sink, unable to properly fill sinks at the same time.
      • Corrective Action(s): Purchase drain stoppers for the 3 compartment sink so foods can be cooled, and dishes washed.
      • CORRECT: today
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment is still only being washed and sanitized at the end of the night.
      • Corrective Action(s): Must wash and sanitize equipment that is in continual use every 4 hours or less. If items are not in continual use they must be washed and sanitized after each use.
      • CORRECT: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink had a scoop for pearls inside.
      • Corrective Action(s): Hand sinks must remain clear and free of utensils and equipment, so they are easily accessible.
      • CORRECT: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff repeated observed moving from til to making drinks without washing hands
      • Corrective Action(s): Remind all staff of proper hand washing techniques (i.e. wash hands before handling food especially after handling till/cash). Use liquid soap, and paper towel when washing hands.
      • CORRECT: today
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual ware washing is only being done at night time.
      • Corrective Action(s): Must manually wash all equipment such as blenders, spoons containers after each use or every 4 hours if in continual use.
      • CORRECT: immediately
      • Violation Score: 15
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Open and clear containers of toppings (popping balls in various flavors, coffee jelly) and a container of cooked pearls stored at room temp. The instructions on the containers stated "please refrigerate after opened". Temp at 8C, staff indicated that they were pulled out of the fridge in the morning.
      • Corrective Action(s): Ensure to always follow the instructions from manufacturer for food storage. Pearls once cooked becomes PHF, and need to be stored at <4C, or used up within 2 hrs. For the containers of popping balls and coffee jelly, store them over ice water baths to maintain refrigeration temperature (tempering). Operator needs to obtain mechanical refrigeration unit to ensure proper storage and safety of these products in the long term.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Operator indicated that they use hot water sanitizing method for dishware's, but failed to produce how they are monitoring for hot water temperature, no thermometer was available
      • 2)Blender containers were only being rinsed after each usage. Staff indicated that those are only being washed at 5pm-5:30pm when it is downtime for the facility
      • Corrective Action(s): 1)Temperature monitoring for hot water sanitization process all records needed. Ensure temp of water is at >77C at all times. Alternatively, operator can switch to a chemical sanitizing process, use bleach sanitizing solution in the 3rd compartment sink, ensure the concentration is at 200ppm, soak for 2 mins, then air dry
      • Corrected during inspection
      • 2) Blender containers need to be washed and sanitized every 4hrs to minimize cross-contamination with potential allergens. Alternatively, operator can obtain more containers to use.