Ho Fung Chinese Restaurant
724 6th St, New Westminster · Restaurant
22 inspections
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Upright cooler in the FOH was at 6.6 degC. Cooler had some meat and cheese in it along with drinks.
- Corrective Action(s): Thermostat adjusted during inspection. Ensure cooler's at 4 degC or below at all times.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Some mold build up noted inside ice machine.
- Corrective Action(s): Operator cleaned the machine during the inspection.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Rice had been taken out of the cooler and placed in the rice cooker for reheating under the 'warm' setting.
- Corrective Action(s): This is unacceptable. Rice from the cooler MUST be reheated in the microwave first to at least 74 degC, then placed in a preheated warmer and kept above 60 degC.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings noted on shelving in the kitchen, between coolers and inside the cupboard in the FOH.
- Corrective Action(s): Clean the droppings using bleach solution. Contact a pest control company for servicing.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: A thorough cleaning required under the cooking equipment, baffles on exhaust hood. The exhaust hood is overdue for servicing. A couple of floor tiles are missing under the cooking equipment as shown. Some build up noted inside the ice machine.
- Corrective Action(s): Get the hood serviced Clean the grease build-up under and around the cooking equipment. Replace the missing floor tiles. Empty the ice machine and thoroughly clean the inside.
- Violation Score: 3
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Operator did not have a bleach sanitizer solution prepared for use. She made the solution during the inspection.
- Corrective Action(s): Always have bleach sanitizer available for use (1tsp per litre of water). Store all your wiping cloths in it.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: A bar of soap was being used for handwashing at the hand sink located in the BOH. Staff claimed that the mounted soap dispenser was leaking.
- Corrective Action(s): Discard the bar soap. Replace the soap dispenser with a new one.
- Violation Score: 5
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Floorboards are missing under the mats in front of the hand sink located at the FOH.
- Corrective Action(s): Remove both mats. Replace the missing floor boards. Do not use mats that can absorb spills and are hard to clean.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: There's mold growth around the fan grates in the walk-in cooler and on the wall above the dishwasher; the baffles on the exhaust hood is dripping with grease; there's grease build up under the cooking equipment.
- Corrective Action(s): Clean as discussed.
- Violation Score: 9
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: Operator does not have valid FS level 1 certification.
- Corrective Action(s): Get certified before July 19, 2024.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Observation
- - Handwashing station in the back kitchen is
- obstructed with trays
- Corrective Action(s): Corrective action
- - Handsink must be available and accessible at
- all time.
- Violation Score: 5
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation (CORRECTED DURING INSPECTION): Observation
- - Failed to hold a valid permit while operating
- a food service establishment
- Corrective Action(s): Corrective action
- - Letter if outstanding Health Act Permit fee was
- hand-delivered
- - A cheque # 003029 of $150 received
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Observation
- - Chopped vegetables and cooked meat stored
- in coolers are uncovered
- Corrective Action(s): Corrective Action
- - Cover all foods in containers to protect from
- food contamination.
- Violation Score: 3
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation (CORRECTED DURING INSPECTION): Observation
- - Operator failed to hold FoodSafe Level 1 or
- equivalent
- Corrective Action(s): Corrective action
- - Food Safe level 1 can be taken in person or
- online at www.foodsafe.ca.
- Date To Be Corrected By : Immediately
- Violation Score: 1
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): There was no detectable chlorine residual in the bleach bucket.
- Corrective Action(s): Operator made a fresh batch of 200 ppm bleach solution at the time of inspection. Ensure the solution is replaced timely. Obtain test strips to routinely check chlroine concentration.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) There were multiple uncovered containers with chopped vegetables and cooked meat stored in the coolers.
- 2) Knives stored in the crack between the wooden block and the wall.
- Corrective Action(s): This is a repeat violation. Operator covered most containers at the time of inspection. Knives were taken to the dishwashing area. Food contact surfaces must be protected from contamination. Uncovered containers in the cooler are prone to cross contamination.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 1) Knives stored in the slot betweent he wall and the cutting block.
- 2) Dirty rags kept on food contact surfaces. Staff observed wiping down surfaces with the rags kept on counters.
- 3) Rice paddles kept in tepid water.
- Corrective Action(s): 1) Staff moved all the knives to the dishwashing area at the time of inspection. Ensure knives are kept in a clean container to maintain sanitation.
- 2) Wash cloths and rags should be kept in bleach solution after use to prevent the growth of pathogens and build up of toxins. Staff moved them to the sanitizer pails.
- 3) Rice paddles should be kept in ice water or in temperatures above 60 degrees Celsius. Staff moved them to the sink for washing and refilled the container with ice.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Several food containers were left uncovered in the coolers.
- Corrective Action(s): Ensure food is covered with tight fitting lids to prevent cross cotnamination.
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for in-use wiping cloths on cookline had less than 10ppm chlorine sanitizer.
- Corrective Action(s): Bleach sanitizer shall have a concentration of 200ppm to prevent the growth of bacteria on in-use wiping cloths. Bleach sanitizer shall be changed every 2-3 hours. Instructed staff to correct violation at time of inspection.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): In-use rice paddles stored in a container of tepid water.
- Corrective Action(s): In-use rice paddles shall be stored in a container of ice and water to maintain at 4 degrees Celsius and avoid growth of bacteria. Rice paddles and containers shall be washed and sanitized once ice has melted. Instructed staff to correct at time of inspection.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: 1. Buckets of bleach sanitizer for in-use wiping cloths not adequate in number and stored improperly in the kitchen.
- 2. In-use wiping cloths not stored in bleach sanitizer in between uses.
- Corrective Action(s): 1. Buckets of bleach sanitizer shall be adequate in number to allow for convenience use by food handlers. Kitchen requires at least 2 buckets of bleach sanitizer - one for the cook line and one for the food preparation area. The buckets of bleach sanitizer shall be placed in areas that are convenient to use (e.g. on counters adjacent to work areas). The one bucket of bleach sanitizer was kept on the floor under a shelf. Instructed staff to correct violation at time of inspection.
- 2. In-use wiping cloths for the front of house and back of house were not stored in bleach sanitizer in-between uses. In-use wiping cloths shall be stored in bleach sanitizer in between uses to prevent bacteria from growing on them. Instructed staff to correct violation at time of inspection.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Cooked foods left out on the counter in the kitchen
- Corrective Action(s): Cooked foods and sauces were found left on kitchen counters for over 2 hours. Most of these foods were at room temperature and staff was instructed to discard them. Cooked foods shall be cooled as quickly as possible and once the temperature reaches room temperature, they shall be stored in a cooler.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings found on and under the counter in the front counter where drinks are made.
- Corrective Action(s): Clean up droppings and sanitize the affected areas to prevent contamination of food.
- Date to be corrected: Nov 6, 2019
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Bar cooler was 15 degrees Celsius.
- Corrective Action(s): Bar cooler shall be capable of maintaining foods at 4 degrees Celsius or less. At time of inspection the cooler was used mostly to store canned/bottled drinks, but a container of tofu dessert was also foundin the cooler. Staff indicated the tofu dessert was for personal consumption. Informed staff that tofu dessert must be stored at 4 degrees Celsius or less, and instructed them to discard it to avoid potential foodborne illness. Cooler shall be serviced/repaired to ensure it is capable of maintaining foods at 4 degrees Celsius or less. In the interim, only use this cooler to store canned/bottled drinks.
- Nov 12, 2019
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Noodles in large deep pans were observed sitting at room temperature (surface temperature 21 Degrees Celsius)
- Operator indicate that they are cooing it before putting in cooler (probed at 30 Degrees Celsius)
- Correction: Use shallow pans to cool the noodles to ensure that they are cooled in shorter time
- Corrective Action(s):
- Violation Score:
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: 1. Cutting knives observed to be place in the gap between the cutting table and the wall
- Date To Be Corrected By 2019/04/12
- 2. Scoops for rice observed to b sitting in warm water ( at 20 Degrees Celsius)
- Correction: 1. Properly store knives in holders or sanitary container to ensure it isn't contaminated
- 2. Use ice water to store scoop to prevent microbial growth occurring on the scoop
- Corrected During Insp.
- Corrective Action(s):
- Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Food stored in cardboard boxes observed on the floor in walk-in cooler
- Corrected During Insp.
- 2. Containers with food in reach-in cooler beside the food preparation table observed on be without lids and stacking on each other.
- Correction:1 Place food on racks above ground in walk-in cooler
- 2. Place lids on containers storing food and do not double stack the containers to prevent contaminating the food
- Date to Be Corrected By 2019/04/12
- Corrective Action(s):
- Violation Score:
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen meat observed to be thawed by sitting at room temperature
- Correction: Thaw frozen food with cold running water or submerge in cold water (change every 2-4 hrs to ensure water temperature is adequate for cooling)
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: General clustering of cardboard boxes and plastic containers observed on premise, especially near back door area
- Correction: Avoid clustering to prevent harbourage of pests. Throwaway used cardboard boxes and reorganize storage space
- Date To Be Corrected By 2019/04/15
- Corrective Action(s):
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen raw meats thawed at room temperature on the counter.
- Corrective Action(s): Frozen foods must not be thawed at room temperature at this may allow for the growth of bacteria in/on the food. Thaw foods in a cooler, submerged in cold water or in the microwave. The meat that was being thawed was still completely frozen. Instructed staff to thaw foods submerged in cold water and to change the cold water every 30 minutes.
- Violation Score: 1
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Found old mouse droppings under the counter in the front bar area.
- Corrective Action(s): Clean up the droppings and sanitize the affected area. Continue to monitor for droppings on a daily basis and clean up droppings immediately. Droppings appeared to be old and no signs of pest activity found anywhere else in the premise. Reviewed pest control report from November 22, 2018 and no concerns noted. Operator started cleaning the droppings at time of inspection.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Various items not related to the operation of the restaurant found stored in the front of house.
- Corrective Action(s): Operator has been selling new umbrellas to customers and storing beauty/cosmetic related items (e.g. make up brushes and boxes of fake eye lashes) in the servery and bar area. These items are not required for the regular operation of the restaurant and shall be removed as soon as possible. These items also add to the clutter in the servery which can harbour pests like mice and cockroaches. Also remove other unnecessary items from the restaurant such as empty boxes for equipment and organize the servery.
- Date to be corrected: December 17, 2018
- Violation Score: 9
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer.
- Corrective Action(s): In-use wiping cloths must be stored in a container of bleach sanitizer (200ppm minimum) when not in use. Operator prepared one container of bleach and water for the servery and one for the kitchen - both were at 200ppm.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. Food stored in opened tin cans.
- 2. Canned/bottled drinks stored in ice machine
- 3. Bare hands used to retrieve cornstarch-water mixture.
- Corrective Action(s): 1. Unused portions of canned food shall not be stored in the opened tin can. The opened tin can could rust and contaminate the food. Transfer unsused portions of canned food to food grade containers and discard/recycle the tin cans.
- 2. Nothing should be store in the ice machine as this can contaminate the ice. Remove the canned and bottled drinks, discard the ice and thoroughly clean and sanitize the interior of the ice machine.
- 3. Use a spoon to retrieve the cornstarch-water mixture when needed for thickening soups and sauces. Do not use bare hands as this will contaminate the cornstarch and the food being cooked. Discard the bowl of cornstarch-water mixture and wash the bowl in the dishwasher.
- Operator transferred food in opened cans to plastic food containers, discarded the ice and started to clean the ice machine, and discarded the bowl of cornstarch-water mixture.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Bottled vinegar wrapped in newspaper on storage shelves.
- Corrective Action(s): Do not use newspaper for food storage or in food storage areas. Bottled ingredients need to be stored carefully to avoid breakage. Operatore discarded the newspaper.
- Violation Score: 3
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Wiping rags not stored in bucket of bleach sanitizer when not in use.
- Corrective Action(s): Wiping rags must be stored in a bucket of bleach sanitizer when not in use. Do not leave used rags sitting on counters as this will allow bacteria in the towel to grow. Also keep one bucket of bleach sanitizer at either end of the cook station. Operator corrected at time of inspection.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Foods in coolers are not covered.
- Corrective Action(s): Keep foods covered to prevent contamination. Operator corrected at time of inspection.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen meat found thawing at room temperature.
- Corrective Action(s): Frozen foods must not be left at room temperature to thaw. Thaw frozen foods in the cooler over night or in the microwave. Frozen meat was still completely frozen. Operator placed frozen meat in cooler at time of inspection,
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floor under wok station and deep fryer is filthy.
- Corrective Action(s): Floor under the wok station and deep fryer must be cleaned on a regular basis. All grease and food scraps need to be removed.
- Date to be corrected: May 31, 2018
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Large wooden chopping block has a large pit in the chopping surface.
- Corrective Action(s): The surface of the wooden chopping block must be smooth and even to allow for easy cleaning and sanitizing. Discontinue using the chopping block until the top surface has been sanded down to provide a smooth and even surface.
- Date to be corrected: June 6, 2018
- Violation Score: 9
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Raw fish and squid left a room temperature.
- Corrective Action(s): At time of inspection raw fish and squid were left at room temperature on the chopping block. Staff preparing the seafood was interrupted and left the work area to tend to another task. Do not leave potentially hazardous foods at room temperature. If food preparation is interrupted, place the food in the cooler. Staff instructed to put food back into cooler.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Equipment not properly washed and food equipment placed on floor.
- Corrective Action(s): Several mixing bowls on the shelves were found to be greasy despite staff saying they were cleaned. All food equipment must be properly cleaned and sanitized. Make sure utensils are washed in sanitized in the dishwasher.
- The metal frame for the hot water steamer was placed on the floor by staff and then returned to the steamer. Do not use food equipment that has been on the floor unless it has been properly washed and sanitized.
- Staff instructed to wash and sanitized the above noted equipment at time of inspection.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: Food contact surfaces not properly sanitized in between uses.
- Corrective Action(s): Wiping rags used for counters and food preparation surfaces must be stored in a bucket of bleach and water (1 teaspoon bleach per 4 litres of water) when not in use. When wiping down counters and food preparation surfaces, a wiping rag along with a bleach and water solution must be used.
- Date to be corrected: immediately
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Foods in coolers not covered.
- Corrective Action(s): Foods must be covered to prevent contamination. Staff instructed to cover the foods.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floor area under stove/wok area is greasy.
- Corrective Action(s): Make sure to clean the floor under the stove/work area on a regular basis to prevent build up of grease and to prevent attracting pests like cockroaches.
- Date to be corrected: 1 week.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Edges of metal flashing along walls and shelveing units not sealed.
- Corrective Action(s): Seal all edges of metal flashing to prevent harborage sites for pests. This shall be completed before re-opening the restaurant. Operator started sealing the remaining unsealed edges of metal flashing at time of inspection.
- Date to be corrected: Today.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Bowls and plates not washed after use.
- Corrective Action(s): Several dirty bowls and plates found on a lower shelf along the cook line. Two of the bowls had dead cockroaches in them. Bowls, plates and any food utensil must be cleaned after each use to avoid attracting pests. Cook indicated the bowls and plates were left over from the previous owner.
- Date to be corrected: Today.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live cockroaches found in the kitchen.
- Corrective Action(s): Live cockroaches in all life stages and cockroach frass (i.e. droppings) found in the kitchen - specifically on the walls, crevices, and in glueboard traps. Kitchen and all of its contents must be thoroughly cleaned and sanitized, and remove all unnecessary items to reduce clutter. After the cleaning has been done, the restaurant must be treated for cockroached by a licensed pest control company. A copy of the pest control company's work report (not invoice) must be provided for review. Operator shall enter into a 6 month contract with the licensed pest control company to eradicate the cockroach infestation. A copy o fthe service contract shall also be provided for review.
- Date to be corrected by: immediately.
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: 1. Cardboard lining dry storage shelves.
- 2. Empty cardboard boxes and other refuse on the ground beside the dumpsters.
- Corrective Action(s): 1. Do not use cardboard to line the dry storage shelves as this can provide areas for cockroaches to hide.
- 2. Dispose of all cardboard boxes and refuse into the dumpsters to prevent attracting pests.
- Date to be corrected: immediately.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation is poor.
- Corrective Action(s): Areas under shelving, equipment, and work tables need to be cleaned. Walls need to be cleaned to remove grease and grime. All areas of the kitchen require regular cleaning to prevent attracting pests.
- Date to be corrected: immediately.
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]