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Indian Wok

5212 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Indian Wok has been inspected 26 times by Fraser Health Authority since August 15, 2017. The most recent inspection, on October 1, 2026, recorded 1 infraction.

6 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 9 times across 9 separate inspections, most recently on February 12, 2026. 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 October 1, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 4 separate inspections, most recently on September 4, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on April 9, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on November 7, 2024. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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.

26 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed by the dishwashing area and by the dish rack.
      • Corrective Action(s): 1) Ensure food debris in organics bin is covered
      • 2) Ensure to wipe down surfaces of equipment if there is oil debris and food debris to prevent flies from getting attracted
      • Correct by: Today
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal foods stored above public foods in bar mini-cooler
      • Observed AGAIN an open food can in the preparation cooler
      • Corrective Action(s): Store personal foods always on the bottom in case of any leakage
      • Once food cans are open transfer any leftovers into a washable container
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: One of the fryers units is not in use but is food ridden with grease and food debris
      • Corrective Action(s): Do not leave unused units in an unsanitary state -clean and sanitize
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mini-cooler at bar area showing temperature 8-9 deg C
      • Noted the fridge is overly packed with pop cans
      • No potentially hazardous foods stored there -just pops and shelf-stable sauces/drink mixes
      • Corrective Action(s): Leave a few inches gaps between foods and the walls in the fridge to provide air flow.
      • Check your thermometer at food level if temperatures do not stabilize at or below 4 deg C the unit thermostat will need adjustment or fridge repair
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed two buckets of cooked deep fried veggie balls at 31 deg C. Operator indicates it was cooked about an hour ago and was just transferred from the baking pans.
      • Corrective Action(s): When cooling down the deep fried veggie balls ensure you are following this procedure:
      • Step 1:
      • 60 deg C to 20 deg C within 2 hours using the baking pans with layer thickness of 1" to 3"
      • THEN placing in the buckets
      • 20 deg C to 4 deg C within 4 hours inside the fridge
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open food cans of corn niblets observed in the fridge
      • Corrective Action(s): Empty out the food content leftovers into washable containers -open cans will rust once opened
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Carpet mat observed in the back dishpit area
      • Corrective Action(s): Do not use carpets in the kitchen as they are absorbent and not easily cleanable -use only rubberized mats in the kitchen for extra traction
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed containers of pooled raw shelled egg stored in the fridge.
      • Operator discarded the pooled egg
      • Observed cabbage head under raw meats in the fridge
      • Corrective Action(s): Pooled raw egg storage is not allowed -you were cited for this back in 2019.
      • Once cracking open the egg it must be cooked immediately for single dishes -see the BCCDC Pooling Egg document re-emailed to the operator.
      • Another alternative is to use pasteurized egg yolk in the carton
      • Do not store ready-to-eat foods below raw meats/seafoods/eggs
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease deposits and food debris observed under the fryers -from last night (inspection at opening 5pm)
      • Fridge door handles, sink faucets are noticeably dirty/food laiden
      • Corrective Action(s): This is a possible pest food source and unsanitary -clean, degrease and mop under the cooking line before the end of the day
      • Clean and sanitize all the fridge handles, faucets
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: mini-fridge next to the cooking line is STILL there as stated in the last routine inspection -not in use nor is it being used for storage
      • Corrective Action(s): Remove the fridge -final warning (ie. tickets)
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large container of cooked shredded chicken just cooked being cooled -temperature at 64 deg C
      • Corrective Action(s): Cool in your wide shallow baking pans to expedite the cooling process
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Still observing some equipment not in use next to the cooking line like the empty shelves behind the small preparation cooler, the empty mini-fridge there
      • Corrective Action(s): Remove these items for equipment useful to the restaurant
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: See Code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and food debris below the fryers -it would take many weeks to accumulate to this level.
      • Fryer unit not in use is covered with food debris
      • Exterior of soup kettles, rice makers are caked with food debris
      • Shelves around the cooking line are filthy with food debris
      • Corrective Action(s): Clean and sanitize.
      • You must be mopping, degreasing and disinfecting under the cooking EVERY NIGHT -any of this food debris would serve as a food source for rodents
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some cardboards in use on the floor. Tin foil liners observed on some shelves
      • Corrective Action(s): Remove all single-use materials used as floor/shelf liners -you must be cleaning and sanitizing as necessary when these surfaces get soiled
      • Use washable mats for traction at the cooking line
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 306 for details
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: See Code 306 for details
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the back food storage areas and under the front bar:
      • -on the floors, shelves -did not observe any direct contamination of foodstuffs
      • Rid-All Pest Control report from September 27 indicates rodent activity
      • Corrective Action(s): Clean and sanitize with your bleach solution ALL areas with mouse droppings
      • If any foods are observed with mouse activity it must be thrown out.
      • Keep all lightly packaged foods such as paper, soft plastic, nylon packaging in rodent proof containers off the floor on the shelves
      • Remove all equipment/construction materials out of the back dry storage areas
      • CHECK EACH MORNING for new droppings/mouse activity for cleanup -use a high powered flashlight (not phone light) when inspecting for mouse activity
      • Have your pest control come in for an inspection after the organizing and cleanup
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspaper and cardboard used for floor/shelf liners
      • Corrective Action(s): DISCARD all newspaper/cardboard -do not use for floors and shelves
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small preparation cooler not in use next to cooking line -not plugged in
      • Corrective Action(s): Either repair or remove from the facility to make room for extra shelving
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Minor amount of mouse droppings noted on floor near dishwashing sinks and under dry storage shelving.
      • Corrective Action(s): - Clean up droppings and sanitize areas. Monitor for any further activity. Ensure any additional droppings present are cleaned up promptly and the area sanitized. To be corrected: 05-Apr-2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease noted under cook line
      • - Food splatter noted on wall behind chest freezer
      • Corrective Action(s): - Clean areas above to remove food splatter and grease. To be corrected by: 05-Apr-2023
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Boxes of onions stored on the floor
      • Corrective Action(s): - Place boxes on shelving 6 inches or more off of the floor. To be corrected: 13-Aug-2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food residue and grime noted on hard to reach areas of floor such as along edges and around wheels/legs of shelving units/equipments.
      • - Grease build up noted on exhaust canopy vents (Note: professional service not due until Oct 2022)
      • - Mouse droppings (appear to be from past issues) noted by wheel of dry storage shelving unit
      • Corrective Action(s): - Move out moveable equipment and thoroughly clean/scrub hard to reach areas of the floor to remove residue, grime, mouse droppings.
      • - Clean vents from exhaust canopy to remove grease build up. Operator reported they are due to be cleaned Monday.
      • To be corrected: 23-Aug-2022
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: NEW OBSERVATION:
      • Double stacking of food containers observed without a barrier
      • Corrective Action(s): Place a barrier between the containers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is still lacking in the kitchen -grease-laiden racks still observed
      • Fridge doors and cavities were still to be found to be food laiden
      • Under fryers there is a large wooden plank and woks stored there -the floors there are grease laiden
      • Floors have food debris
      • Rice cookers, soup holders are food laiden on the outside
      • NOTE: Inspection at 130pm after rush hour
      • Corrective Action(s): Remove the wooden plank under the fryers -the woks as well should not be stored there
      • Clean and sanitize these surfaces
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats and eggs observed above vegetables and cooked foods in 2-door display fridge in kitchen
      • Corrective Action(s): Maintain raw meats/seafoods/eggs below vegetables and cooked foods -post the FOODSAFE sign on proper organizing at the fridge door
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -plastic racking behind small preparation cooler in kitchen is grease laden
      • -on top of fridge across from exhaust hoods is food laden
      • -fridge cavities and doors has food debris and greasy
      • Corrective Action(s): Clean and sanitize daily
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-compartment utility sink next to washer -the backing is not sealed with the wall
      • -Paint fading and beginning to chip atop chest freezer in kitchen (was painted 4 months ago as per operator)
      • Corrective Action(s): Re-silicone and seal to better prevent water going behind
      • -Re-paint the freezer top (use an oil-based paint). You will need paint the freezer top more often (at least every 2 months)
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A large mound of utensils in a strainer observed in dishwasher
      • Utensils in the middle will not be adequately cleaned and sanitized
      • Corrective Action(s): Utensils must be flattened out in a single layer for adequate cleaning
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pooled egg and storage in the fridge observed.
      • Corrective Action(s): Once raw shelled eggs are cracked open they must be immediately cooked.
      • Print out and review the BCCDC documents on pooled eggs emailed to the operator -keep with your Food Safety Plans
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas are have minor grease/food debris:
      • -fridge doors, fridge shelves, floors, sink faucet knobs and basins
      • Corrective Action(s): Clean and sanitize with bleach
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Grocery plastic bags being reused -observed cooked foods in plastic bags
      • Corrective Action(s): Discarded the cooked food.
      • Do not reuse single use containers. Use your washable containers!
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: NEW OBSERVATION
      • Chest freezer in kitchen is rusted over
      • Corrective Action(s): Remove rust and repaint the chest freezer cover or replace the entire chest freezer lid
      • Send me a picture verification within a week as per email below signature
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: cooked chicken pieces in a voluminous container on counter -core temperature of the container at 61 deg C
      • Corrective Action(s): You must cool foods FAST:
      • Step 1
      • 60 deg C to 20 deg C in 2 hours: wide-shallow pans at 1-3 inches in depth
      • Step 2
      • 20 deg C to 4 deg C in 4 hours: trasfer food to the container and place in the fridge
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is placing perishable foods at room temperature (5-59 deg C) in excess of >2 hours.
      • Operator is placing perishable foods at room temperature for rush hours then placing back in the fridge
      • Corrective Action(s): Discarded a number of perishables that were placed back in the fridge
      • Operator is to FULLY utilize the preparation cooler insert level for assembly of foods -this will cut down the need to place any perishables out at room temperature
      • Operator is to only take out SMALL portions of perishable foods that will be used within 2 hours after which any leftovers are to be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Raw chicken box above cooked foods in 2-door undercounter stainless
      • -Egg plant and cucumber directly touching the shelves in domestic fridge
      • Corrective Action(s): -Discard cooked foods
      • Raw meats MUST be stored below ready-to-eat foods
      • -Shelves in the fridge are not regularly cleaned and sanitized -store the whole vegetables in the original bags or on on washable trays
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lower stainless shelf next to cooking line handsink:
      • -milk basket is filthy, an open bulk bag of MSG stored there, shelf there is filthy
      • -back storage hallway has foods stored on the ground and the shelves there cannot be accessed without climbing over
      • -rags used for hot plating at the woks are filthy
      • -a tray of miscellaneous equipment including tools stored on the preparation table next to the dishwasher
      • -electric fan next to 3-compartment sink is filthy with grease
      • Corrective Action(s): Clean and sanitize these these areas
      • NOTE as cleaning and sanitizing is a reoccurring issue here a Correction Order has been issued
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Despite the preparation cooler being onsite for the last 6 months the insert levels are not being utilized for the intended purpose -non-perishable sauce was stored at insert level
      • NOTE: this is a repeat infraction from the last routine check
      • Corrective Action(s): You are to utilize your preparation cooler inserts for assembly of perishable ingredients like your cut chestnuts, cut carrots, meats, and dairy ingredients.
      • At least 6 standard sized inserts can be fitted in the preparation cooler -you are expected to utilize this space
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Open can of ketchup stored in the fridge
      • Corrective Action(s): Remove all food contents once a tin can is opened -once open the tin may leach onto the food
      • Violation Score: 3
  22. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation is an ongoing issue here and has been cited in the last few routine inspections.
      • Following areas are in need of attention:
      • -Back storage areas need organization
      • -Remove all goods not related to restaurant
      • -keep foods above the ground on your shelves
      • -Dry storage containers for flour, sugar, etc. are not being cleaned out when new bags are placed in
      • -Fridge doors and cavities are food laiden
      • -Wall areas around the dishwasher and 3-compartment sink
      • Corrective Action(s): Clean and sanitize these areas more regularly
      • NOTE: repeated sanitation citations will require increased enforcement: ie. ticket(s), closure
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mini-freezer next to stove is frosted over with ice
      • Corrective Action(s): Defrost more regularly
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old rice cookers kept onsite next to dishwasher
      • Corrective Action(s): Remove any goods not used in the restaurant out of the premise
      • Violation Score: 1
  23. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator is still having difficulty separating worker personal effects from public foods and food areas
      • Corrective Action(s): All your personal effects need to be centralized to one area and that is in the back shelving area
      • Violation Score: 1
  24. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Top of chest freezer used for a food preparation area -the handle area is covered with duck tape and is fraying
      • Corrective Action(s): Either replace the freezer top lid
      • or
      • Place clean cutting boards on top of the freezer to work on
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some minor cleaning needed in the kitchen: fridge/freezer door and handles dirty.
      • Fridge and freezer cavities are dirty
      • Corrective Action(s): Clean and sanitize these surfaces today and more regularly
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Again observed cardboard floor liners and newspapers used for shelf liners. As well newspapers used for wrapping bananas.
      • Corrective Action(s): DO NOT RE-USE NEWSPAPERS OR CARDBOARD BOXES FOR SHELF/FLOOR LINERS
      • Only use food-grade wrap for foods: ie. Saran Wrap, tin foil, wax paper
      • Continued contravention here will require increased enforcement
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some personal effects are being stored in the kitchen area -a whole bulk storage unit is filled with personal clothing
      • Corrective Action(s): Your personal effects area is in the back behind the washer -place only food related goods in the kitchen area
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 1-compartment utility sink next to stove has been blocked off for years with a preparation table as per operator and is not needed
      • Operator plans to place another 2-door upright commercial fridge there instead
      • Corrective Action(s): Remove the 1-compartment utility sink to make way for another fridge
      • within 2 months
      • Violation Score: 1
  25. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New observation: tin foil used as shelf cover under 2-compartment sink
      • Corrective Action(s): Do not use single use materials as floor/shelf liners like the cardboard or newspaper.
      • You must be cleaning and sanitizing daily. Your shelf and floor surfaces are of such materials that they can be cleaned and sanitized DAILY
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door undercounter fridge (leftside) internal temperatures showing:
      • 12.2 deg C for raw chicken
      • 11.8 deg C for sauce
      • No Daily Temperature logs are being maintained for fridges or dishwasher
      • Operator is using the thermostat (digital readout) for fridge temperature
      • Corrective Action(s): Discard all perishables in this unit.
      • Have this unit adjusted/serviced immediately
      • Have a thermometer at food level for monitoring temperatures
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Hanging towels at stove used for cleaning surfaces
      • Hanging towels at waitress cart for cleaning dining tables
      • Corrective Action(s): Maintain your wiping towels in your bleach sanitizer solution: >100ppm chlorine (1/2 teaspoon bleach + 1 liter water)
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: 1. Goods being stored directly on the floor in the back storage area:
      • -pops, equipment directly on the floor
      • 2. Daily Temperature logs not being maintained for fridges and dishwasher
      • Corrective Action(s): 1. Put in 1 more multi-level shelving unit in the back -ensure the lowest level is >15cm off the floor to facilitate cleaning and monitoring of pests
      • 2. Maintain Daily Temperature logs to better ensure your equipment is in good working order -templates provided
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some foods observed directly under sinks:
      • -ginseng box under 2-compartment sink
      • -condiments under front handsink
      • Corrective Action(s): Do not store foods directly under sinks -sinks have a tendency to leak non-potable water
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed for hard-to-reach areas in kitchen:
      • -between appliances, in corners and sides where gunk is
      • Corrective Action(s): As above
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is using many paper-based floor and shelf liners
      • Corrective Action(s): Paper based floor/shelf liners are not acceptable:
      • Acceptable food surfaces are smooth, non-absorbent, easily cleanable and non-toxic -all of which newspapers and cardboard do not meet
      • You MUST be cleaning and disinfecting as needed -using plastic mats where necessary for additional support
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door undercounter fridge (leftside) too warm
      • Corrective Action(s): Repair unit
      • Violation Score: 3

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