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Jade Palace Chinese Restaurant

4524 Hastings St, Burnaby · Restaurant

12 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of the food stored at room temperature measured at above 4C (~7C):
      • > liquid egg
      • > cooked beef
      • > tapioca pudding
      • Corrective Action(s):
      • - Staff placed them in ice that is filled up to the level of the food in the container, as it has been ~30 minutes since the foods were stored at room temperature.
      • - Do not store foods at room temperature.
      • - Ensure foods are stored in ice or in a cooler measured at 4C or below at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - Low temperature dishwasher dispensed 0 ppm chlorine. Chlorine container dispensing to the dishwasher was empty at the time of inspection.
      • Corrective Action(s):
      • - Staff replaced the empty chlorine container. Low temperature dishwasher dispensed 50 ppm chlorine at plate level during the final rinse cycle.
      • - Ensure to check the chlorine container and monitor the concentration of chlorine using chlorine test strips.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Trash can blocking the access to the hand washing station located next to the prep sink.
      • Corrective Action(s):
      • - Staff moved the trash can away from the hand sink.
      • - Ensure hand sinks are easily accessible at all times to facilitate frequent hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Raw meat stored above vegetables inside the display cooler by the prep sink.
      • 2. Knife holder filled with oil and food debris.
      • Corrective Action(s):
      • 1. Reorganize the cooler.
      • - Ensure raw meat are stored below vegetables and ready-to-eat foods to prevent potential food contamination.
      • 2. Clean and sanitize the knife holder.
      • - Ensure the knife holder is kept in a sanitary manner at all time to store clean knives.
      • ***Date to be corrected by: Today***
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed cooked rice and noodles stored at room temperature by the 3-compartment sink. Internal temperature of the rice measured at 36C and noodles measured at 34C.
      • Corrective Action(s):
      • - Staff moved the rice and noodles into a walk-in cooler maintained at below 4C.
      • - Do not cool foods at room temperature.
      • - Ensure foods are cooled from 60C to 20C within 2 hours, and 20C to 4C within the next 4 hours or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer in 2x buckets had a high concentration of bleach. It measured at above 200 ppm chlorine.
      • Corrective Action(s):
      • - Staff replenished the sanitizer and they measured at 100 ppm chlorine.
      • - Use chlorine test strips to check the chlorine concentration after the solution is made.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Paper towel dispenser in staff's washroom upstairs was empty.
      • Corrective Action(s):
      • - Staff restocked the dispenser with single use paper towels.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Carrot cake in 4 door cooler measured had an
      • internal temperature of 43°C to 46°C. Four containers of carrot
      • cakes were found in cooler and operator stated that
      • food has been cooling for over 2 hours.
      • Corrective Action(s): Corrective action(s): 4 containers of carrot cakes were
      • discarded during the inspection. Ensure that food is cooled
      • from 60°C to 20°C in 2 hours, and 20°C to 4°C in
      • the next 4 hours.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dim sum items (BBQ pork bun, sticky rice) were left
      • on counter next to cookline. Internal temperature of
      • BBQ pork buns was 15°C. Operator stated that dim sum
      • items were taken out of cooler 1 hours before the inspection.
      • 2. Cut vegetables were left at room temperature.
      • Internal temperature of cut peppers was 10°C, and pickled
      • vegetables was 6°C.
      • Corrective Action(s): Corrective action(s):
      • 1. Dim sum items were immediately placed back into the
      • cooler. Ensure that dim sum items are not taken out of
      • cooler in advance and remain at 4°C or lower until
      • steamed.
      • 2. Cut vegetables for stir fry must be discarde after 2
      • hours or kept in the cooler at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice used for fried rice was observed sitting at
      • room temperature. Internal temperature of large rice
      • container measured 35°C. Rice has been left at room
      • temperature for over 3 hours.
      • 2. Internal temperature of meat pastries was 47°C.
      • Ambient temperature of hot holding unit was 48°C. Operator
      • stated that pastries stored in hotholding unit for less than 2 hours.
      • Corrective Action(s): Corrective action(s):
      • 1. Large container of rice was discarded during the
      • inspection. Rice used for fried rice must be kept at or
      • above 60°C prior to cooking.
      • 2. Hot holding unit was on wrong setting. THis was corrected
      • during the inspection, and hot holding unit ambient
      • temperature measured 69°C. Food in hot holding was used
      • within 2 hours.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Mildew was observed in the interior of the ice
      • machine. This is a repeat violation.
      • 2. Knife holders (next to cookline) were not maintained
      • in a sanitary condition. Debris was observed.
      • Corrective Action(s): Corrective action(s):
      • 1. Discard ice. Clean and sanitize interior of the
      • ice machine with a bleach solution. Ensure that
      • a regular cleaning schedule for ice machine is
      • developed.
      • 2. Clean all knife holders anmd ensure that knife
      • holders are cleaned regularly.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in bucket at tea station measured above 200 ppm.
      • Corrective Action(s): Corrective action(s): Bleach sanitizer was diluted
      • to 100 - 200 ppm during the inspection. Ensure that
      • test strips are used to verify concentration of
      • bleach sanitizer buckets.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice scoops and in-use utensils were stored in room
      • temperature water.
      • 2. Containers of food was stored on floor in walk-in cooler.
      • 3. Bowls used as scoops in dry food items (flour) were
      • placed directly in the food.
      • Corrective Action(s): Corrective action(s):
      • 1. Store in-use utensils in ice water at all times to
      • prevent pathogen growth.
      • 2. Ensure that all food items are stored 6 inches off the
      • floor to prevent contamination.
      • 3. Bowls were removed and run through dishwasher.
      • Ensure that bowls are stored outside dry storage
      • containers, or scoops with handles are purchased
      • with handles kept out of food items.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Minor amounts of rodent droppings were observed
      • in the janitorial sink room, under shelves
      • in dry storage area next to walk- in freezer. Pest control
      • company contract is in place. Reports were reviewed on
      • site.
      • Corrective Action(s): Corrective action(s): Remove droppings, clean and
      • sanitize areas with a bleach solution. Ensure that
      • pest control company recommendations are followed,
      • and to maintain premises in a sanitary condition.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Flour and food debris was observed along walls
      • and floor in bakery room.
      • 2. Debris was observed under shelving near stairs.
      • 3. Grease, and debris was observed at and around the
      • cookline.
      • Corrective Action(s): Corrective action (s): Clean areas listed above to prevent
      • the attraction of pests. Ensure that hard to reach
      • areas are cleaned regularly.
      • Date To Be Corrected By: June 11, 2025
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. Broken/melted plastic containers (*3) were observed
      • in the dishwashing area.
      • 2. Two knives stored in
      • knife holder under counter in dishwashing area were
      • rusty.
      • Corrective Action(s): Corrective action(s):
      • 1. Broken containers(*3) were discarded.
      • 2. Two rusty knives were discarded. Knife holder was
      • run through dish washer. Ensure that broken and rusty
      • equipment is discarded.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 1. Meat grinder in back storage area next to walk-in
      • cooler was observed on shelf. Operator stated that
      • this machine is no longer in use.
      • 2. Container with utensils, tongs, and other equipment
      • was observed on shelf on the dishwashing area.
      • Corrective Action(s): Corrective action(s): Remove all equipment that is
      • not required for food premises operation.
      • Date To Be Corrected By: June 4, 2025
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs and cooked beef were stored at room temperature. The cooked beef had an internal temperature of 13 C (discarded) and the eggs had an internal temperature of 9 C and were cooked immediately.
      • Corrective Action(s): Discontinue holding eggs or meat at room temperature.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: The ice machine had visible mildew buildup inside.
      • Corrective Action(s): It was emptied and cleaned during the inspection. Clean the ice machine monthly from now on.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: A portable flat top grill was observed on the cook line. Remove the grill, since there is no ventilation hood available above the grill for removing grease laden vapors.
      • Corrective Action(s): Today.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One mouse was observed in a sticky trap upstairs.
      • Corrective Action(s): A professional pest control company is required. Provide confirmation that a pest control company has been onsite by Monday, January 20th.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas today:
      • -Grease buildup underneath the cook line.
      • -Clean the floor in the bakery to remove flour buildup and grease.
      • Corrective Action(s): Today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The ceiling paint is peeling above the cook line.
      • Corrective Action(s): Fix by Monday, January 20th.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The ice machine had visible mildew buildup inside.
      • Corrective Action(s): Cleaned during the inspection. Ensure that ice machines are cleaned on a regular schedule.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the kitchen hand washing sinks was obstructed, a bowl was stored inside of it.
      • Corrective Action(s): Do not store anything inside hand washing sinks. Corrected during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas in the kitchen:
      • -The floor, especially underneath the cook line and under equipment.
      • -Shelving and walls to remove grease buildup.
      • -In the bakery: clean the equipment, containers, floor, shelves and walls
      • Corrective Action(s): Clean by Friday, August 30th.
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main kitchen hand washing sink not supplied with soap
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food was observed to be double stacked in the walk in cooler.
      • 2) Knives were stored in between the wooden block cutting board and table. Discontinue this practice since this area is not cleaned regularly
      • 3) The ice scoop in the server's area was stored in the ice machine with the handle directly in the ice. Discontinue this practice.
      • Corrective Action(s): All of the above noted items were corrected during the inspection.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease and food debris accumulation noted underneath the cook line.
      • 2) Clean the walk in cooler door to remove grease accumulation.
      • Corrective Action(s): 1 week.
      • Violation Score: 9
  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A leak was observed coming from the water supply to the sink beside the dishwasher.
      • Corrective Action(s): Repair this as soon as possible.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food in a container was stored on the floor at the start of the inspection. It was moved to the walk-in cooler afterwards. Discontinue this practice.
      • 2) Food in the walk in cooler was stored in a container on the floor.
      • 3) Food was stored in a plastic container that was in poor condition.
      • Corrective Action(s): 1) Corrected during the inspection.
      • 2) Do not store food in a container on the floor, it must always be kept off the ground.
      • 3) The container was discarded during the inspection.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas to remove grease and food buildup:
      • -Underneath the cook line
      • -Underneath equipment and shelving in the kitchen, bakery and storage areas.
      • -Clean door handles
      • -Clean the knife holding rack.
      • Corrective Action(s): Clean by Monday, November 20th.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Do not double stack foods, since this can cause direct contamination.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the flooring in the walk-in freezer and on the cook line.
      • Corrective Action(s): Today.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Replace missing floor tiles around the deep fryer so that the surface is smooth, impermeable and easy to clean.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 3