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Hiel Cafe

101 - 7885 6th St, Burnaby · Restaurant

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door cooler in back prep area continues to have issues. Lowest temperature it was able to reach (using both fridge thermometer, operator's probe thermometer and inspector's thermometer) was 8C. Staff stated it was 2-3C in the morning prior to food prep.
      • Corrective Action(s):
      • 1) Move all potentially hazardous foods to working cooler.
      • 2) Repair or replace cooler so that it can achieve and maintain 4C
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Front display cooler (pop and cake) measured 10C
      • 2) Back two door sliding cooler measured 8C
      • Corrective Action(s):
      • 1+2) Move all potentially hazardous foods to working coolers. Repair or replace coolers.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is still leaking when in use. Staff stated that facility is in process of renting a new dishwasher as the current one is too old to be repaired.
      • Corrective Action(s):
      • 1) Ensure any leaking water is immediately mopped up
      • 2) Ensure final rinse temperature is at least 71C prior to use
      • 3) Install new dishwasher ASAP
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator tests the temperature of dishwasher with infrared thermometer prior to usage. Dishwasher must be tested prior to use as it does not consistently reach proper rinse temp.
      • Corrective Action(s): Infrared thermometers are not accurate in this use-case. Use your waterproof thermometer.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Staff in back washed gloved hands.
      • 2) Staff in front are using dipper well to wash hands.
      • Corrective Action(s):
      • 1) Gloves cannot be reused. They are single use items. Get new gloves and wash hands prior to putting them on.
      • 2) Do not use dipper well for handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher leaks copious amounts of water during cycle
      • Corrective Action(s): Repair dishwasher. Mop up all water to avoid pest infestation.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Wiping cloths had no detectable sanitizer.
      • 2) Front food prep area did not have sanitizer.
      • Corrective Action(s):
      • 1) Wiping cloths munst be stored in sanitizer when not in use.
      • 2) Prepare sanitizer solution for front food prep area.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit has not been moved to the front as per previous inspection.
      • Corrective Action(s): Permit has now been moved.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler has not been repaired, can barely maintain 7C with doors closed. Foods inside came from freezer and measured -3C to 1C at time of inspection.
      • Corrective Action(s):
      • - Move all potentially hazardous foods to working cooler.
      • - Do not use cooler until it has been properly repaired and you have an actual thermometer.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door sliding cooler did not drop below 8C throughout entire inspection. No temperature logs available.
      • Corrective Action(s): Discard all potentially hazardous foods. Call technician.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in spray bottle or bucket in back food prep area.
      • Corrective Action(s): Make new solution immediately.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler/hot holding temperatures are not being recorded.
      • Corrective Action(s): Start recording cooler and hot holding temperatures Daily.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff are using alcohol sanitizer for sanitizing food contact surfaces.
      • Corrective Action(s): This is not an approved sanitizier for food contact surfaces. Start using 100ppm bleach and water solution as discussed. LABEL THE SPRAY BOTTLES.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The lighting in the back kitchen is not consistent. The area where the upright freezer and rice cooker are kept is quite dimly lit. The hallway leading to the staff washroom is quite dimly lit as well. The upright freezer by the rice cooker does not have a functioning light inside.
      • Corrective Action(s): Provide brighter lighting in these areas. Replace the light bulb in the freezer.
      • Violation Score: 3
      • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The operating permit is not posted in a conspicuous location.
      • Corrective Action(s): Post the operating permit in the front of house as discussed.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Sweep under the counter where the toaster oven is stored (front of house); remove the moldy dishware from inside the "Quest" cooler in the kitchen and wash them; clean under and between all equipment in the back kitchen; clean ceiling tiles around the vent in the back kitchen.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: There's a bare wood shelf in between the prep counters in the back. The top of the shelf has an accummulation of food debris and cannot be easily cleaned.
      • Corrective Action(s): Replace/resurface this shelf as discussed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dishwasher is leaking every time it's run.
      • 2) The temperature of the cake display cooler is 11 degC.
      • Corrective Action(s): 1) Get the leak fixed.
      • 2) Cheese cake and cakes with dairy icing were moved to a working cooler. Get the cake cooler fixed. Do not store PHF's in this cooler until it has been fixed and can maintain a temperature of 4 degC or below.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some coolers do not have thermometers inside.
      • Corrective Action(s): Ensure that all coolers are equipped with thermometers.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FS Level 1 Certificate has expired.
      • Corrective Action(s): Get recertified by August 31, 2022.
      • Violation Score: 1
  14. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cups still being stored in front handwashing sink.
      • Corrective Action(s): Handwashing sink is for handwashing ONLY. Do not store utensils and equipment in basin. This is a repeat violation.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Crabs, lobsters, octopi and shellfish being defrosted in the back kitchen in containers on the floor. Owner states that she is holding it for another member of her church to thaw out for a private party tonight as this other member does not have enough space in her home. Owner has stated that seafood will not be cooked in this premises.
      • Corrective Action(s): This premises is not equipped (no ventilation hood) nor permitted to cook or serve raw proteins for the public or for private parties. Remove all crabs, lobsters and shellfish from the premises. Only food for the cafe can be stored in this premises. Correction Order Issued.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is unable to reach a minimum of 71C at the final rinse cycle.
      • Corrective Action(s):
      • Repair or replace machine. Purchase a waterproof thermometer.
      • Until it is repaired, you must manually sanitize. Wash and rinse dishes using the machine, then fill up the sink with a 200ppm chlorine solution. Submerge all equipment into chlorine solution for at least two minutes and allow to air dry. Manual warewashing sign provided in Korean.
      • This is only a temporary measure. Dishwasher must be able to reach 71C or hotter at the follow-up inspection or a Closure Order will be issued.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink full of used cups.
      • Corrective Action(s): Handwashing sinks must only be used for handwashing. Cups removed at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: No clear separation of foods for staff and customers.
      • Corrective Action(s): Clearer separation of foods for staff and customers must be implemented to avoid cross-contamination. Staff stated that raw ground pork, wakame and rice in plastic container was for a staff meal.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Bibimbap now offered on menu. Staff stated that it was added to the menu around September. No food safety plans submitted. Premises does not have ventilation hood.
      • Corrective Action(s): Cease offering bibimap until a food safety plan has been approved. Approval from fire department for cooking raw proteins without a ventilation hood also required.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler inserts containing meat, vegetables, and other perishable foods need to be discarded. They were probed to be 8-10C. This is a repeated violation.
      • Corrective Action(s): Discard the food in the insert. Chicken, cut tomatoe, cut lettuce, egg salad discarded. Date to be corrected: today
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The right half of the sandwich prep cooler inserts measured 8-10C. This may be due to the fact that the inserts sit on top of the fan unit. Otherwise the temperature of the prep cooler maintains 3.2C. Do not store perishable foods on the inserts if they do not maintain 4C or less.
      • Corrective Action(s): Fix unit to maintain 4C or less throughout the unit. Date to be corrected: today
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Foods in sandwich prep coolerat >4C (tuna 8C, chicken 12.9C (top); air temp at 5.5C (bottom))
      • 2. Sandwich display cooler air temperature at 5C.
      • **All foods were moved to the standing cooler in the kitchen. Do not use the coolers noted until repair is done to get temperatures at 4C or below.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher did not meet sanitizing temperature requirement of 71C. Temperatures checked at 48C. Rewash and sanitize all utensils from today using manual dishwashing method in 2 compartment sink. Do not use until it is repaired and that sanitizing temperature requirement is met.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand sink in the kitchen did not have liquid soap. Dispenser was refilled when notified.
      • 2. Hand sink in kitchen had obstructions (cutting board, garbage can). obstructions were removed when notified.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1.High temperature dishwasher did not meet temperature sanitizing requirement of 71C at the plate (measured at 48C).
      • 2.The sandwich prep cooler and sandwich display cooler at >4C.
      • Corrective Action(s): 1. Repair the dishwasher so that high temperature sanitizing requirement is met. Provide a dishwasher safe thermometer to monitor the temperature. In the meantime, use manual dishwashing method: wash, rinse and soak in 100ppm chlorine solution for 2 minutes, then air dry on clean rack.
      • Correction date: 1 day.
      • 2. Repair the coolers noted so that temperature is at 4C or below.
      • Correction date: 1 day
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bottle of chlorine sanitizer not labelled. Operator provided label when notified.
      • Corrective Action(s):
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Flat electric grill - dried pancake batter
      • Corrective Action(s): Ensure all food contact surfaces and equipment are cleaned after use and not left with food debris. Clean.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets with wiping cloths noted - 1 in front of house and 1 in back. Sanitizer used to sanitize cloths daily and surface cleaner spray bottle used to wipe counters.
      • Corrective Action(s): Ensure all food contact surfaces are sanitized with 100 ppm chlorine every 4 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp dishwasher leaking water on the floor, operator indicated this issue has been going on for 2 weeks.
      • Corrective Action(s): Ensure the dishwasher does not leak water and is functioning properly. Operator indicated the landlord has been contacted to get technician in to fix unit. No scheduled time of service arranged yet. Contact technician and get dishwasher serviced.
      • Correction date: 2 weeks
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: -Left front display (beverage) cooler noted at 15 C with probe thermometer and with unit thermometer.
      • -Milk jugs (1L & 4L), whip cream and canned pop noted in cooler
      • Corrective Action(s): Ensure cooler is capable of maintaining 4 C or less to safely cold hold potentially hazardous foods (dairy) - PHFs. Discard all PHF and drinks.
      • Correction date: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Moldy rice left in rice cooker in back of dry storage area above chest freezer. Unit appears to be put away dirty/ with food debris still inside unit.
      • Corrective Action(s): Ensure all dishware and equipment are properly emptied and cleaned after each use before being put away and stored.
      • Correction date: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 2 sanitizer bottles noted at back handsink with no (0 ppm) chlorine detected.
      • Corrective Action(s): Ensure sanitizer bottles are supplied with 100 ppm chlorine and clean wiping cloths to properly sanitize food contact surfaces.
      • Correction date: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Both front and back handsink is blocked by dirty dishes.
      • Back sink blocked with cutting board and front sink blocked by recycling cans and jugs.
      • Front handsink soap dispenser empty.
      • Corrective Action(s): Ensure all handsinks are fully supplied with hot & cold water, liquid soap and paper towel during operation. Handsink must also be free of obstructions to allow easy access for food handler/staff to access sinks for hand washing only.
      • Re-fill soap dispenser, empty both sinks and allow easy access to sinks (removed materials obstructing access to sinks).
      • Correction date: immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left front beverage display cooler noted at 15 C. Ice block developed around coils at top interior of unit.
      • Corrective Action(s): Ensure cooler is capable of maintaining cooler temp of 4 C or less during operation.
      • Until unit is capable of maintaining a temp less than or equal to 4 C it must not be used.
      • Service / repair unit.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 2 sanitizer bottles noted without labels.
      • Corrective Action(s): Ensure all sanitizer bottles are properly labelled with its contents: "bleach & water", "sanitizer", etc. This ensures staff will know which chemical is being used for what purpose.
      • Correction date: immediately
      • Violation Score: 3