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Jade Valley Restaurant

149 - 10090 152nd St, Surrey · Restaurant

19 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above vegetables (green pepper and celery).
      • Corrective Action(s): Ensure raw meat is stored below and/or separately from ready-to-eat foods to prevent potential attraction of pests. Cooler was re-organized at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood covers were found to have grease accumulation.
      • Corrective Action(s): Ensure vent hoods are cleaned on a regular basis and grease is removed to prevent potential attraction of pests. Excess grease may also be a fire hazard.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upright cooler (kitchen) foods were at 10C.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were moved to coolers at 4C at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods were double stacked directly on top of one another.
      • Corrective Action(s): Ensure foods are stored in a sanitary manner, with a physical barrier between foods to prevent potential contamination of foods. Foods were re-organized at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility was found to have rodent droppings in the kitchen, front service area and storage area. Dead rodent was observed by the kitchen prep cooler.
      • Corrective Action(s): Contact a pest control operator to determine the source of infestation and apply control measures.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were found throughout the facility.
      • Corrective Action(s): Clean and sanitize all areas affected with rodent droppings.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen upright cooler was at 10C. Operator attempted to adjust the cooler to a colder setting and temperatures did not change.
      • Corrective Action(s): Contact a service technician to service cooler and ensure it can maintain 4C or less on a consistent basis. Operator has a service appointment for 15:00 today.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A knife was stored between a prep table and prep cooler.
      • Corrective Action(s): Ensure utensils are stored in a sanitary manner. The space between the prep table and prep cooler cannot be cleaned and sanitized on a regular basis.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed by the back door and in a container used to store alcohol beverages. Did not observe any pests in the monitoring stations.
      • Corrective Action(s): Continue to monitor facility and clean and sanitize affected areas on a daily basis. Contact pest control services if issues worsen.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease was observed on the vent hood.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife was stored in the space between the prep table and the prep cooler.
      • Corrective Action(s): Discontinue the practice of storing knives in the space between the prep cooler and prep table - this area cannot be cleaned and sanitized on a regular basis and may result in contamination of foods.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods were double stacked on top of one another without a physical barrier.
      • Corrective Action(s): Ensure foods are not stacked directly on top of one another to prevent potential contamination of foods. Foods were separated by a plastic lid at the time of inspection.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen by the cook line.
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings and observe for continued activity. Contact pest control services as needed to prevent further pest infestation.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Foods were double stacked directly on top of one another.
      • 2) Raw meat was stored above potential ready-to-eat foods.
      • 3) Sauce was stored in an opened metal can.
      • Corrective Action(s): 1) Discontinue the practice of double stacking foods directly on top of one another without a physical food grade barrier to prevent potential contamination of foods. Foods were moved at the time of inspection.
      • 2) Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection.
      • 3) Ensure the contents of canned foods are transferred to food grade containers once they are opened to prevent potential contamination of foods. Sauce was transferred to a plastic container at the time of inspection.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed by the beverage storage area and kitchen at the time of inspection.
      • Corrective Action(s): Contact professional pest control operator to mitigate pest infestation. Clean and sanitize all areas affected with rodent droppings.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler in the service area was at 8C to 9C.
      • Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Potentially hazardous foods were moved to coolers at 4C at the time of inspection.
      • Correction date: May 02 2023.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer pail was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Kitchen had a carpet lining the entry way.
      • Corrective Action(s): Surfaces must be smooth, non-absorbent, and easily cleanable. Replace carpet with a more suitable material.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above a container of vegetables.
      • Corrective Action(s): Ensure raw meats are stored below and separately from potential ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead German cockroach was found in a tin cat monitoring stations and old rodent droppings were observed in the kitchen.
      • Corrective Action(s): Remove all rodent droppings and sanitize all affected areas with a bleach sanitizer. Continue to monitor for pests and contact professional pest control services as needed. Droppings were cleaned and affected areas were sanitized at the time of inspection.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was prepared in the kitchen at the time of inspection.
      • Corrective Action(s): Each food preparation area must have bleach sanitizer prepared at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen foods were stored at room temperature (food items were still frozen).
      • Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to prevent the growth of pathogens and of the formation of toxins. Food items were placed in a cooler at 4C at the time of inspection.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Five dead rodents were found in a tin cat. Did not observe pest activity in other tin cats or droppings throughout the kitchen.
      • Corrective Action(s): Clean out tin cat and monitor for continued pest activity. Monitor for continued pest activity and contact pest control services as needed.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pails and spray bottle of yellow solution were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels fade/wear off, containers must be relabelled.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several items were being cooled at room temp without time tracking.
      • - 3 bus pans of deep fried prawns (39-55*C)
      • - 3 bus pans of fried noodles (22-26*C)
      • - 1 bus pan of cooked chicken. (20*C)
      • Noodles were discarded. The rest moved to fridge. Chicken was reported to have cooled in cold water first.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Glass-front fridge by cash register was 14*C; Internal food temps were 14-15*C. Discarded all perishables; 2 bus pans cooked meat, partial case of steamed noodles and 10 flats of eggs.
      • Corrective Action(s):
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in hard-to-reach corners. Clean, trap and monitor.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fridge as noted in #205 is ~ 14*C. Repair. Call for re-inspection.
      • Corrective Action(s):
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Poor cooling practices observed.
      • 1) Noodles are left cooling on countertop- no time tracking. Large container. According to staff - just over two hours since cooking. Surface noodles are 21 degrees Celsius; internal temperature is 28 degrees Celsius. Use your cooling curve - foods must cool from 60 degrees Celsius to 20 degrees Celsius in < 2 hours; then from 20 degrees Celsius to 4 degrees Celsius in < 4 hours. Proper cooling should be done quickly and in small containers. Put noodles in fridge in small/shallow containers when they are cool enough to stop steaming. Discarded 2 large containers of noodles.
      • 2) Cooked pork nuggets are cooing in a very large box. Cool all foods in shallow containers.
      • Corrective Action(s):
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts are left on the counter with no temperature control. 20 Celsius. Discarded. Bean sprouts must be kept cold.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Utensils are stored in dirty, tepid water. Use ice water or clean, dry container.
      • 2) Cleavers stored ready for use, dirty and in a dirty container.
      • 3) Shelves throughout kitchen are dirty, many with mouse droppings, and used to store "clean" dishes or take-out containers.
      • 4) Numerous containers are put away for re-use while still dirty. All dishes, utensils and containers must be washed & sanitized after every use.
      • 5) Cutting board is hung on a dirty hook against a very dirty wall. Cutting board is also still dirty.
      • 6) Rice cooker and dishwasher had a dirty crust of food grime along their tops. Clean these items frequently. Also rice paddle was visibly grimy and had not been properly cleaned for some time.
      • Corrective Action(s):
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning cloths left on countertops had no detectable traces of sanitizer. Keep cleaning cloths in sanitizer.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Used cardboard boxes are used for food contact surfaces. Freshly cooked pork was placed directly in a dirty cardboard box and another bus pan was lined with with dirty cardboard. Do not use cardboard from used boxes as food contact surfaces.
      • 2) A dirty wire with dirty wooden clothespins is hanging directly above the prep cooler. move this to an area where it is not directly over open food or dishes.
      • 3) Dirty shelves throughout could easily drop dirt, dust or mouse droppings into open food.
      • 4) Vent hood is dripping grease which could drip into food. Clean.
      • 5) Baskets made of plastic have holes in bottoms and sides and are placed on dirty surfaces. These containers are not protective and may only be used with appropriate added protection.
      • Corrective Action(s):
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent (mouse) droppings noted throughout kitchen including shelves with dishes. Premise is ordered to close.
      • Corrective Action(s):
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door left open at time of inspection. Keep closed.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise is very dirty. There are gross accumulations of grime and food debris under and behind all equipment. Premise requires a thorough cleaning. Poor sanitation is contributing to rodent problem.
      • Corrective Action(s):
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Corrugated plastic is not durable or easily washable and must be removed from the restaurant. This material is noted in the storage area as well as on the live fish tank.
      • 2) Knife holder made of an old plastic container and screwed to the wall is not sufficiently washable. Remove.
      • 3) Unfinished wood noted in several areas is not washable. Very difficult to clean and most of these wood surfaces are heavily caked with grime. Remove or re-finish.
      • Corrective Action(s):
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several shelves have badly worn finishes. Refinish.
      • Corrective Action(s):
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Vat of rice in upright cooler outside kitchen had an internal temperature of 19.1C. The rice was prepared last night.
      • Corrective Action(s): The vat of rice was discarded at time of inspection. Ensure that all potentially hazardous foods, including rice, are cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. Improperly cooled foods may lead to growth of bacteria which cause foodborne illness. Rice can be cooled more quickly by using portioning into wider and shallower containers and cooling smaller batches of rice at a time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two can openers and chef's knife contained grease and food debris.
      • Corrective Action(s): The can openers and chef's knife were cleaned and sanitized at time of inspection. Utensils need to be in sanitary condition after use to prevent contamination of food items.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple infractions were noted in the glass upright cooler:
      • 1. Wonton was stored next to minced beef.
      • 2. Raw beef container was placed above produce.
      • Corrective Action(s): 1. The wonton was placed on the other side of the cooler where produce and cooked items are typically stored.
      • 2. The raw beef container was moved to the lower shelf of the walk-in cooler where raw items are typically stored.
      • Ensure that all raw items are stored separately from or under cooked items / produce to prevent cross-contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation slats above deep fryer and wok stove contain large amounts of grease.
      • Corrective Action(s): Remove the ventilation slats and run them through the dishwasher. Ensure that you monitor the ventilation slats and clean them as required to prevent grease accumulation.
      • Date to be corrected by: March 21st
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover has not been replaced yet (initial violation on RPT #ATYRAV).
      • Corrective Action(s): Operator states that the replacement light cover that was purchased was too large. Operator attempted to install the light cover at time of inspection, but could not do so. Please adjust / trim / purchase new light cover so that it will fit on the ceiling tile.
      • Date to be corrected by: 3.31.2018 (End of month)
      • Violation Score: 1
  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to-reach areas of the floor (near the entrance door, around the dishwasher, near the backdoor, and corner next the prep. cooler) were accumulating buildup of debris and require detailed cleaning.
      • Corrective Action(s): Clean hard to reach areas around and behind equipment of the floor to remove the buildup of debris; Correct within 1 month.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover over one ceiling light is missing above the food prep. area. Operator mentioned that they have an extra light cover on-site and need to install it.
      • Corrective Action(s): Replace the missing light cover over the ceiling light so that food is protected from contamination by potential broken glass fragments. Correct within 1 month.
      • Violation Score: 1