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I Salad

12 - 1 Ferry Causeway, Delta · Restaurant

10 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is good. Some area require cleaning.
      • Corrective Action(s): Routinely clean floor and side of tall cooler (by hand washing sink) and back upper area of ice machine.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Both operators have taken the Food Safe Level 1 (Basic) course. Certificates have expired.
      • Corrective Action(s): Update your Food Safe certificate (or equivalent training course certificate) so at least one person per shift will have.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Salad bar self serve food items measured greater than 4C - between 7-9C, and under case area measured 5-6C
      • Corrective Action(s): Please have refrigeration unit serviced to maintain 4C and also use the lids on the salad bar to help maintain proper temperature.
      • Violation Score: 15
  4. Routine 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): Temperature of food stored in upper buffet table ranges from 42F to 52F. Some food is lower risk (such as pickled beets and olives and food stored in vinegar or salt) but some food is higher risk and should be stored at 40F (4C) or colder or brought out in smaller volumes and discarded after 2 hours.
      • Corrective Action(s): Higher risk foods (meat, ham, cheese, cooked pasta, cooked grains/legumes, cooked vegetables) are to be discarded when the food temperature is more than 40F (4C) for more than 2 hours. Food in display is to be discarded at the end of the day as discussed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food in buffet is not covered. This may allow food to be contaminated.
      • Corrective Action(s): Food covered with lids during inspection. Recommend posting signs to advise customers on procedures. Covers may also help to keep food colder.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan for self-serve buffet table requires updating to show time limits.
      • Corrective Action(s): Update your plan and provide a copy to Fraser Health.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food made fresh today was not pre-chilled before placing in the self serve display cooler. Food temperature for those items is above 4C/40F. Other items are kept at 4C.
      • Corrective Action(s): Small amount of food that was not pre-chilled was discarded during inspection. Update your food safety plan. Pre-chill food to 4C and then place in cold display. Cooked tapioca pearls for bubble tea also need to be kept cold or used within 2-3 hours.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During operator's absence, one person is to have Food Safe training.
      • Corrective Action(s): Staff working alone to have a valid Food Safe level 1 (or equivalent training) certificate.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items are being stored in opened, original metal containers.
      • Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. Items are not to be stored under refrigeration units - condensation lines.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items noted stored in opened metal containers.
      • Corrective Action(s): All food items are to be tranferred into covered, food grade containers - do not store in opened metal containers. All items are to be stored in covered, food grade containers below front display unit. No open food items permitted.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Storage containers are being double stacked ontop of food items - food items are not kept protected.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The prep cooler air temperature is at 16C. Food temperature is at about 15C as well. Salad self serve - food temperature are at more than 4C (measured 10C).
      • Discard all food that is higher risk (potentially hazardous foods such as dairy, chicken, cooked rice, tofu, cooled bubble tea) that has been at more than 4C for more than 2 hours.
      • Corrective Action(s): Corrected this date.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair or service/adjust the 2 door prep cooler so it can keep food at 4C or colder. Use ice under the salad self serve items and limit time foods are displayed (bring out in small batches). In the meantime, do not store high risk foods in this cooler as they must be at 4C or colder.
      • Corrective Action(s):
      • Violation Score: