Skip to content
Loading map…

House of Tofu Soup

1&2 - 4563 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

House of Tofu Soup has been inspected 22 times by Fraser Health Authority since October 11, 2012. The most recent inspection, on September 22, 2026, recorded 1 infraction.

5 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 8 times across 8 separate inspections, most recently on September 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on September 15, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 7 times across 7 separate inspections, most recently on March 13, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on March 17, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 13, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

22 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large bucket of tofu for tofu soup sitting on top of bed of ice
      • Corrective Action(s): Ice is only along the bottom and will not keep the upper layers cold. Use a smaller bucket of tofu (fill enough for lunch/dinner rush only) surrounded in ice water, and re-fill as necessary.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops at three different stations in room temperature water
      • Corrective Action(s): Use ice water for rice scoops.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 bags of teokbokki measured 20-30C. Staff stated that one of the bags was delivered hot in the morning, and that the other two were taken out from the cooler about 3 hours ago.
      • Corrective Action(s): Potentially hazardous foods must be kept below 4C, or above 60C. Discard teokbokki
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup in rice cooker measured 51C
      • Corrective Action(s): Rice cooker does not seem to be able to maintain temperature at 60C or above. Replace unit so that soup is hot held at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine has mould growth
      • Corrective Action(s): Clean and sanitize ice machine
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted by dishwasher and by hallway cooler
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Food debris noted behind cookline
      • 2) Vent baffles require cleaning
      • Corrective Action(s):
      • 1+2) Clean and sanitize kitchen.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitizer solution in kitchen >200ppm
      • 2) Mould noted in ice machine
      • 3) Rice scoop stored in room temperature water
      • 4) Dishwasher did not dispense detectable chlorine at final rinse cycle. Staff were using pH test paper because chlorine test paper didn't show any colour. No sanitation log available.
      • Corrective Action(s):
      • 1) Lower concentration to be between 100-200ppm chlorine
      • 2) Clean ice machine. Staff started cleaning at time of inspection.
      • 3) Store rice scoop in ice water.
      • 4) This is a REPEAT VIOLATION; dishwasher is consistently broken at all routine inspections since 2024
      • Dishwasher fixed at time of inspection, dispensing 50ppm chlorine. Purchase new chlorine strips and start a sanitation log. Get your technician to look at the dishwasher. Staff must re-wash all equipment.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted by cooler in the hallway, and behind shelving near the dishpit
      • Corrective Action(s): Clean and sanitize entire kitchen.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large label noted on cleaver
      • Corrective Action(s): Remove sticker as this is cannot be properly cleaned and sanitized.
      • Violation Score: 3
  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): Small prep cooler measures 9C
      • Corrective Action(s): Remove all potentially hazardous foods, repair unit. Ensure that it can achieve and maintain 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher does not dispense any chlorine sanitizer at final rinse cycle.
      • THIS IS A REPEAT VIOLATION.
      • Corrective Action(s):
      • Staff managed to repair unit at time of inspection - staff replaced sanitizer container of sanitizer. Recommend having tubes for detergent, rinse aid and sanitizer changed out in case of blockage.
      • 1) Re-wash and sanitize all equipment.
      • 2) Begin keeping sanitizer logs; dishwasher must be tested at least once a day and sanitizer levels recorded. This will be checked at subsequent inspections.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted next to fridge in hallway.
      • Corrective Action(s): Clean and sanitize area noted. Ensure pest technician recommendations are followed.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Chlorine in spray bottle >200ppm.
      • 2) Dishwasher did not dispense any measurable chlorine at final rinse cycle. No sanitizer observed leaving sanitizer entering machine. Wash water temperature 54C despite hot water booster (cannot be used for high temp warewashing).
      • Corrective Action(s):
      • 1) Use a 100ppm bleach solution.
      • 2) Repair or replace dishwasher so that it is able to either dispense 50ppm chlorine or reach a temperature of at 71C at the final rinse cycle. Once repaired or replaced, rewash all equipment.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing sink had food in basin.
      • Corrective Action(s): Handwashing station is for handwashing ONLY. This is a repeat violation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Foam pellets observed behind dishwashing line.
      • Corrective Action(s): Clean up foam pellets and ensure this is not insulation as it may indicate pest entry.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in back kitchen.
      • Corrective Action(s): Sanitizer must be available at all times. Solution made at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lids to small pressure cookers being rinsed in handwashing sink.
      • Corrective Action(s): Handwashing station is for handwashing ONLY
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape noted at handwashing station again.
      • Corrective Action(s): Remove duct tape. This is not an easily washable surface.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler across cookline measured 7C.
      • Corrective Action(s): Repair or replace cooler so it is ablve to achieve and maintain 4C. Move foods to sliding glass door cooler until it has been repaired.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen only has one spray bottle with chlorine solution. Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s): Make up small buckets of 100ppm chlorine solution; store wiping cloths within when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station is used for washing rice
      • Corrective Action(s): Handwashing stations are for handwashing ONLY
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees observed to wash gloved hands.
      • Corrective Action(s): Gloves are single-use items and cannot be washed. Use a new pair each time handwashing is required (between incompatible tasks, or after touching contaminated surfaces).
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tape noted throughout facility, including around handwashing sink.
      • Corrective Action(s): Tape cannot be properly cleaned. Remove.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand washing sink did not have paper towels available in the dispenser.
      • Corrective Action(s): Corrected during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Packaged raw meat stored on top of ready to eat foods (kimchi) in the walk-in cooler.
      • Corrective Action(s): Store raw meat on the bottom shelf or in a separate area from ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings was observed in the storage room and more droppings were observed in the back hallway.
      • Corrective Action(s): Send a copy of the pest control report to Fraser Health. Continue having a professional pest control company come on site and follow their recommendations.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed a garbage bag full of empty beverage cans in the staff washroom. Flies were noted around the garbage bag.
      • Corrective Action(s): Do not store garbage or recycling items in the staff washroom which is directly connected to the back of the kitchen. Remove the garbage bag of empty cans and organize the staff washroom. Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • 1. Dry storage room wall (soy sauce splash)
      • 2. Front counter handwashing sink: Inside of the cabinet below handsink had mold on surface
      • 3. Ventilation hood canopy: excessive grease buildup noted.
      • Corrective Action(s): Wash and sanitize the above noted areas. Contact professional cleaning company to clean ventilation hood canopy according to the cleaning schedule.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles were not labeled.
      • Corrective Action(s): Label all sanitizer spray bottles to avoid misuse. Correct today
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not have any detectable chlorine when tested with test strips.
      • Corrective Action(s): Sanitizer bucket was empty at the time of inspection. Bucket was filled with extra chlorine sanitizer, and after priming, 100ppm chlorine detected during the sanitizing cycle. Ensure to check the concentration of the sanitizer every morning before shift starts. Directed operator to buy chlorine test strips and educate the staff for sanitizer testing procedures. All dishes which did not go through proper sanitizing step should run through dishwasher again.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel observed in the front handsink and the handsink in staff washroom.
      • Corrective Action(s): Above noted handwash stations were supplied with single use paper towels at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw beef and eggs stored above vegetables in walk-in cooler.
      • Corrective Action(s): Ensure all raw meat and eggs are stored below vegetables and other ready-to-eat products to prevent contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fan covers for slide door cooler and walk-in cooler are soiled with dust.
      • Corrective Action(s): Clean the fan covers.
      • Date to be corrected: immediately
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Employer does not have a Covid Safety Plan.
      • Corrective Action(s): Develop a covid safety plan and submit it to me by August 5, 2020
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods were being kept on the counter after lunch rush.
      • Corrective Action(s): As discussed, after lunch/dinner rush, move all cooked foods and raw meats into the coolers.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom did not have any soap in both dispensers.
      • Corrective Action(s): Stock the washroom with soap and paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A bag of onions was being stored outside the back door.
      • Corrective Action(s): REPEAT OFFENSE: This violation has been coded a few times. If this happens again, you will be issued a violation ticket.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning issues need to be addressed.
      • Corrective Action(s): Clean the cupboard under the front hand sink. Place a garbage bin closer to this sink. Clean behind the boiler. Clean the dry storage room that's kept locked, especially under the storage shelves.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff working today had FS level 1 certification.
      • Corrective Action(s): At least one staff member must have Foodsafe level 1 certification at all times.
      • Violation Score: 1
  16. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There's no temperature log being maintained.
      • Corrective Action(s): Start recording all cooler and hotholding temperatures DAILY.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There's water pooling at the bottom of the small prep cooler located across from the hand sink in the kitchen.
      • Corrective Action(s): Get the leak fixed.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: `1. Dumplings observed at be sitting at room temperature probed at 10 deg. C and 28 deg. C (pan fried). Operator indicated that dumplings are taken out of cooler to be pan fried then fried again.
      • 2. Potato mash at preparation cooler at server station measured at 7 deg. C, the ambient air temperature measured at 8 deg. C
      • Correction: 1. Ensure dumplings are kept in the cooler at below 4 deg. C, do not leave out at room temperature, take out portions of what's needed to be used for cooking immediately.
      • 2. Ensure cooler temperature is at below 4 deg. c, potato mash are moved to another cooler, get cooler repaired.
      • Date To Be Corrected By: Cooler repaired by 2019/05/27
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Fantasik cleaner indicated by operator to be used for cleaning surfaces.
      • 2. Towels observed to be lying on tables, towels are used for wiping food contact surfaces.
      • Date To Be Corrected By: 2019/05/27
      • Correction: 1. Fantasik cleaner is not an adequate sanitizer for disinfecting, ensure surfaces are sanitized by sanitizers (e.g. chlorine, quats, and etc.)
      • 2. Keep towels in sanitizer bucket after usage to ensure it is kept in sanitary condition before next use.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meat observed to be stored above and beside vegetables in cooler and freezer.
      • 2. Food observed ot be stored outside of backdoor.
      • 3. Chipped bowls observed in kitchen area
      • Date To Be Corrected By: 2019/05/27
      • Correction: 1. Place all raw meat below vegetables and ready to eat products
      • 2. Store food inside the premise, do not leave them outside where they are prone to contamination
      • 3. Ensure chipped bowl is not used as chipments can contaminate food
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler observed to have food stored all over the ground, some organization is required to ensure the cooler is kept clean.
      • Date To Be Corrected By: 2019/05/27
      • Correction: Organize the items in the cooler, ensure adequate space is provided for staff to walk-in and clean the corners and gaps.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Chest freezer observed to have the top board fall out, revealing insulation & circuits
      • 2. Handwash sink at server station observed to have masking tape wrapped around the head of faucet. - 12 deg. C
      • Date To Be Corrected By: 2019/05/27
      • Correction: 1. Ensure equipment is functional, contact technician to repair the equipment.
      • 2. Ensure equipment is functional, contact technician
      • Corrective Action(s):
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu, chopped onions, green onions, pepper noted on prep table and next to stove. Tofu was at 6 deg. C.
      • Corrective Action(s): Do not store cold potentially hazardous foods in temperature danger zone (4 deg. C - 60 deg. C). You may have foods out in the danger zone but no more than 2 hours & only during lunch/dinner rush.
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked dumpling noted in the microwave. Internal temperature 30.8 deg. C. Cook informed us that it has been in room temperature since 11:30 a.m. (Tim of inspection 3:00 pm)
      • Corrective Action(s): Discarded dumplings
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Following conditions were noted during inspection:
      • 1) raw chicken stored on top of other produces in the walk in cooler
      • 2) mushroom insert stacked on top of another mushroom insert without a lid in between.
      • 3) In use utensils stored in water with food debris floating.
      • 4) Multiple food items in walk-in cooler and sliding door cooler (BiBimBap station) were not covered
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: uncooked dumpling noted on the prep table. We were told they were thawing them
      • Corrective Action(s): Use proper thawing techniques. Following methods are recommended for frozen dumpling:
      • 1) thaw in cooler
      • 2) microwave
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings noted throughout the premise. Kitchen to dry storage area.
      • Corrective Action(s): Remove the mouse droppings then clean and sanitize the area with >= 100 ppm bleach solution. Bleach will deactivate bacteria, viruses and pheromones which attracts more rodents. Continue with pest control contract.
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large chest freezer near the dish washing station was covered with fake floor tiles.
      • Corrective Action(s): Replace the cover with a material that is easily cleaned and sanitized. Stainless steel is recommended.
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration units lack working thermometers. Temperature records not maintained.
      • Corrective Action(s): Purchase food grade thermometers for each refrigeration unit. Record cooler temp.'s once a day.
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Store cooked foods inside the cooler after lunch/dinner rush.
      • Correction date: today
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Do not store food (eg) onions in the back hallway.
      • Correction date: today
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in dry storage rooms (both).
      • Corrective Action(s): Clean droppings using bleach. Contact out a pest control company.
      • Correction date: Dec 20.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease build up under the stove.
      • Corrective Action(s):
  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff is using Fantastic cleaner to clean the countertops in the kitchen.
      • Corrective Action(s): As discussed, use a foodgrade sanitizer to clean the countertops e.g. bleach and water solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tofu ladle was being stored in water.
      • Corrective Action(s): Store the ladle in ice water or in a clean, empty container
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There's grease buildup under and behind the cooking equipment. There's dust/debris accummulation on the fan grate of the walk-in cooler and the walls around the light.
      • Corrective Action(s): Get these areas cleaned up.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There's no paper towel holder/dispenser at the hand sink in the front service area.
      • Corrective Action(s): Install a dispenser as discussed.
      • Violation Score: 1
  22. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website