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Jav's Kaldero Authentic Filipino Cuisine

103A - 15155 101st Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Jav's Kaldero Authentic Filipino Cuisine has been inspected 27 times by Fraser Health Authority since January 27, 2020. The most recent inspection, on July 2, 2026, recorded 2 infractions.

7 of 27 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 12 times across 12 separate inspections, most recently on July 2, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 9 times across 9 separate inspections, most recently on July 2, 2026. For example: 209 - Food not protected from contamination [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 9 times across 9 separate inspections, most recently on March 19, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on October 4, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on February 28, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

27 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cold potentially hazardous food (sticky rice dessert in two containers) measured at 15 to 16 degrees C internal temperature. The sticky rice food products were observed stored on the right side of the hot-holding case, and staff informed he had held it on ice. Ice was observed to have been melted. Time-tracking procedures were not in place for the sticky rice dessert.
      • 2. Eggs were stored above 4 degrees C for less than 2 hours in the prep. cooler which was at 17 degrees C.
      • Corrective Action(s): 1. Ensure potentially hazardous food is either hot-held at or above 60 degrees C or cold-held at or below 4 degrees C to prevent potential growth of harmful bacteria and/or production of toxins in the food. Potentially hazardous food above 4 degrees C and below 60 degrees C for more than 2 hours must be discarded. If you are interested in using time as a public health control measure, you must maintain written documentation for time-tracking potentially hazardous food displayed at ambient temperature up to 4 hours maximum from removal of temperature control, after which leftovers must be discarded. Staff member voluntarily discarded the rice desserts.
      • .
      • 2. Ensure cold potentially hazardous food is stored/displayed at 4 degrees C or less to prevent potential growth of harmful bacteria and/or production of toxins. Keep the prep. cooler empty of potentially hazardous food until it is monitored and maintained at 4 degrees C or less; Correct immediately. Staff member transferred the eggs above 4 degrees C for less than 2 hours to the walk-in-cooler at 4 degrees C or less.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (deep fried chicken) was below 60 degrees C, and it was cooked about half hour ago.
      • Corrective Action(s): Ensure hot potentially hazardous food is either hot-held at or above 60 degrees C, or time-tracked via a written method to be held at ambient temperature up to 4 hours maximum from removal of temperature control, after which leftovers must be discarded. Staff member created a time-stamp for the deep fried chicken, and informed he would discard the leftovers within 4 hours from the time that the chicken had been cooked.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Reusable plates and bowls were observed stored in the front self-service area without being inverted and without a sneeze-guard in place.
      • Corrective Action(s): Ensure plates and bowls (service utensils) are stored in a manner to protect them from any potential contamination (e.g. from potential coughing/sneezing by customers). Staff inverted the plates and bowls in the self-service area during the inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler was at 17 degrees C. Prep. cooler contained eggs in it at the time of inspection. This is a repeat violation.
      • Corrective Action(s): Adjust, re-service the prep. cooler to 4 degrees C or less, or replace the prep. cooler with a prep. cooler that is in good working order at 4 degrees C or less, and that is monitored and maintained at 4 degrees C or less; Correct 1 month, and provide an update to the Environmental Health Officer. Do not store any potentially hazardous food in the prep. cooler that is not in good working order; Correct immediately. Staff transferred the eggs stored above 4 degrees C for less than 2 hours into the walk-in-cooler during the inspection.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle was not labelled.
      • Corrective Action(s): Ensure to label the chlorine sanitizer to identify the contents. Staff member labelled the chlorine sanitizer during the inspection to identify the contents.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler is not in good working order according to staff, and it was observed to be unplugged.
      • Corrective Action(s): Repair the prep. cooler so that it is monitored and maintained at 4 degrees C or less; Correct within 2 weeks, and prior to re-stocking it with potentially hazardous food, and provide an update to the Environmental Health Officer. If replacing the prep. cooler, replace the prep. cooler with a commercial prep. cooler that is maintained at 4 degrees C or less. Prep. cooler was empty of food.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food in the prep. cooler was stored above 4 degrees C internal temperature for more than 2 hours:
      • -Fish and sausage at 15 degrees C internal temperature
      • -Corn beef at 15.6 degrees C internal temperature
      • -Pork hocks at 17 degrees C internal temperature
      • -Liver sauce at 13 degrees C internal temperature.
      • Prep. cooler was at 17 degrees C at the bottom, and 18 degrees C at the upper component.
      • Corrective Action(s): Staff discarded the above-noted potentially hazardous food products above 4 degrees C for more than 2 hours. Staff member transferred the boiled eggs (internal temperature of an egg at 17 degrees C, however still undergoing the cooling process from the boiling step earlier today and still within the critical limit for cooling) into another refrigeration unit to store them 4 degrees C or less.
      • .
      • Ensure to store/display potentially hazardous food at 4 degrees C or less to prevent potential growth of harmful bacteria and/or production of toxins. Keep the prep. cooler empty of potentially hazardous food until it is monitored and maintained at 4 degrees C or less. Operator directed staff to store shelf stable drinks in the prep. cooler, and to use the bar under-the-counter cooler (measured at 2 degrees C) next to the cook line for food storage as an interim measure.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were jammed in the dispenser in the customer washroom, and were not accessible.
      • Corrective Action(s): Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices. Staff member adjusted the paper towel roll in the dispenser to enable access to paper towels at the above-noted handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked eggplant and cooked chicken skin was observed in contact with non-food grade newspaper. Staff member informed they generally use single-use food grade parchment paper, however used a newspaper that had been delivered this one time.
      • Corrective Action(s): Staff member discarded the above-noted cooked eggplant and chicken skin during the inspection. Ensure nontoxic and food grade materials are used to contact food to protect it from any potential contamination. Discontinue practice of using non-food grade newspaper to contact food.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler was at 17 degrees C at the bottom, and at 18 degrees C in the upper inserts.
      • Corrective Action(s): Adjust, re-service, or replace the prep. cooler so that it maintains a temperature at 4 degrees C or less; Correct within 1 week and prior to re-stocking it with potentially hazardous food.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler was at 13 degrees.
      • Corrective Action(s): Operator informed he would replace the prep. cooler with a new commercial prep. cooler of similar size capacity by tomorrow. Monitor and maintain the replacement prep. cooler at 4 degrees C or less; Correct within 2 days and prior to stocking it with potentially hazardous food. Ensure the new replacement prep. cooler is equipped with an accurate thermometer for monitoring its refrigeration temperature.
      • .
      • In the interim, continue keeping the current prep. cooler empty of potentially hazardous food, unless it is maintained at 4 degrees C or less.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. fish and eggs) were stored above 4 degrees C (fish measured at approximately 11 degrees C) in the prep. cooler. Prep. cooler was at 3.8 degrees C based on the temperature log from earlier today, however it was at 12 degrees C at the time of inspection.
      • Corrective Action(s): Cold potentially hazardous food above 4 degrees C for less than 2 hours was transferred into the bar cooler, which was at 1 degrees C. Ensure to keep cold potentially hazardous food stored at 4 degrees C or less to prevent growth of potential harmful bacteria and/or production of toxins in the food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the back kitchen area was obstructed with a blender jug, and lacked paper towels.
      • Corrective Action(s): Ensure all handsinks are accessible for handwashing purposes only, and supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff removed the jug to enable access to the handsink, and re-stocked the dispenser with single-use paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler was at 12 degrees C.
      • Corrective Action(s): Keep the prep. cooler empty of potentially hazardous food until it is monitored and maintained at 4 degrees C or less; Correct immediately. Adjust/repair/re-service the prep. cooler to maintain it at 4 degrees C or less; Correct within 1 week and prior to re-stocking it with potentially hazardous food, and provide an update to the Environmental Health Officer.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle was not labelled to identify the contents.
      • Corrective Action(s): Ensure all sanitizer spray bottles and pails are kept labelled to identify the contents. Operator labelled the sanitizer spray bottle during the inspection.
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held pork was measured at 44-50 degrees C internal temperature.
      • Corrective Action(s): Hot-held pork below 60 degrees C for less than 2 hours was reheated (deep fried) to at least 74 degrees C during the inspection.
      • .
      • Monitor hot-holding temperatures of food at least every 2 hours, and ensure hot-potentially hazardous food is stored/displayed at or above 60 degrees C to prevent the growth of any potential harmful bacteria and/or production of toxins.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (deep fried chicken and deep fried pork) had an internal temperature between 44-46 degrees C (below 60 degrees C) in the hot-holding steam table. These products were placed into the hot-holding unit less than 2 hours ago according to staff.
      • Corrective Action(s): Staff reheated chicken and pork once to at least 74 degrees C, and transferred it into the hot-holding unit. Reheating step can only be done once. Ensure hot-held food is hot-held at 60 degrees C or hotter to prevent the growth of any potential harmful bacteria and/or production of toxins.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Four small inserts containing sliced fruit and dessert were observed stored on ice in the customer accessible area during buffet service, without a proper sneeze-guard barrier in place.
      • .
      • 2. Extra knives (separate from the knives stored on the clean magnetic knife bar) were observed stored in contact with a plumbing component near the 3-compartment sink.
      • Corrective Action(s): 1. Staff voluntarily discarded the above-noted food products.
      • .
      • 2. Staff placed the knives into the ware-washing sink for re-washing and sanitizing. Ensure the knives are stored on a clean designated storage area once washed, rinsed, sanitized, and air dried to protect them from any potential contamination.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle was not labelled.
      • Corrective Action(s): Staff member labelled the chlorine sanitizer spray bottle during the inspection. Ensure all cleaning and sanitizing agents are kept labelled to properly identify the contents.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): A small amount of sliced fruit (pineapple and watermelon) and dessert were observed stored on ice, without a sneeze-guard barrier in place, in the customer accessible area intended for buffet service.
      • Corrective Action(s): The above-noted products were voluntarily discarded by staff. Operator informed they would stop the operation of selling/serving cold potentially hazardous food during the buffet service.
      • .
      • It was discussed with staff on-site and the Operator over phone that the following is required for the sale/service of sliced fruit and dessert in the buffet service: an appropriate sneeze-guard barrier (made of easy to clean, durable, smooth, impervious to moisture, and non-toxic materials), AND either mechanical refrigeration for the sliced fruit and dessert to display/store this product at 4 degrees C or less, or adequate time-tracking procedures to use time as a public health control measure in accordance with the Food Retail and Food Services Code. If you wish to sell/serve cold potentially hazardous food as part of the buffet service, submit your written proposal to the Environmental Health Officer to apply for health approval.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperatures of deep fried chicken and pork in hot holding unit registered between 30-40 deg C for an unknown period of time.
      • Corrective Action(s): Staff VOLUNTARILY discarded the above mentioned food product.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizers spray bottle and pail with wiping cloths registered <10 ppm chlorine.
      • Corrective Action(s): Staff created a new food contact surface sanitizer that registered at 100 ppm chlorine.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, oil, and food build up noted underneath the cookline (specifically under the deep fryer)
      • Corrective Action(s): Thoroughly clean and sanitize the above mentioned areas, focus on hard to reach areas as well. If required, pull equipment forward to clean hard to reach areas.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler unit storing only non potentially hazardous food items (pop and other similar drinks) registered a temperature above 4 deg C.
      • Corrective Action(s): Service, repair, or adjust the cooler such that it can maintain 4 deg C or lower temperatures.
      • Do not store any cold potentially hazardous foods in the cooler unit until it can maintain temperatures of 4 deg C or lower.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface spray sanitizer registered a concentration < 10 ppm chlorine.
      • Corrective Action(s): Staff created a fresh sanitizer solution which registered between 100-200 ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in the back handwashing station paper towel dispenser.
      • Corrective Action(s): Staff restocked the dispenser such that the handwashing station was supplied with hot and cold water, soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Grey debris noted on the inside of the ice-machine, debris could potentially be mold
      • 2) Improper dispensers were in direct contact with dry food product in bulk containers.
      • 3) Leftover food product was stored in opened tin can containers in the front undercounter cooler unit.
      • Corrective Action(s): 1) Staff discarded the ice and thoroughly cleaned and sanitized the inside walls of the ice-machine
      • 2) Staff removed the improper dispensers from the dry food bulk containers.
      • 3) Staff discarded the tin can containers with leftover food product. Once tin can containers are opened and leftover food product remains, transfer food proudct into food grade containers.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in-cooler was above 4 degrees C (measured at approximately 10 degrees C).
      • Corrective Action(s): Potentially hazardous food was transferred from the walk-in-cooler and has been kept refrigerated in the under-the-counter cooler and prep. cooler since yesterday. Food deliveries are not scheduled this weekend according to staff. Walk-in-cooler contained whole vegetables and shelf stable beverages at the time of inspection. Staff informed a technician is scheduled to re-service the walk-in-cooler by February 12, 2024 (Monday).
      • .
      • Continue keeping the walk-in-cooler empty of potentially hazardous food until it is monitored with an accurate thermometer and consistently maintained at 4 degrees C or less; Effective immediately. Re-service or adjust the walk-in-cooler to maintain it at 4 degrees C or less; Correct by February 12, 2024. Ensure cold potentially hazardous food is stored at 4 degrees C or less to prevent potential growth of harmful bacteria and prevent potential toxin production.
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held rice in the rice warmer in the back prep. area was at 54 degrees C internal temperature.
      • Corrective Action(s): Staff reheated the rice hot-held below 60 degrees C for less than 2 hours to above 74 degrees C internal temperature, and then hot-held it in the rice warmer. Ensure rice is hot-held at least 60 degrees C to prevent potential growth of harmful bacteria and/or toxin production.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back prep. area lacked liquid soap.
      • Corrective Action(s): Staff re-stocked liquid soap at the above-noted handsink. Ensure handsinks are kept accessible and supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing conveniently near all food handling areas.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in-cooler was measured between 6 to 7 degrees C.
      • Corrective Action(s): Operator informed the walk-in-cooler may be on a defrost cycle. Monitor the temperature of the walk-in-cooler to ensure it returns to a temperature of 4 degrees C or less. Transfer potentially hazardous food above 4 degrees C internal temperature for less than 2 cumulative hours into the other refrigeration units if the walk-in-cooler does not return a temperature of 4 degrees C or less in a timely manner. Operator also scheduled a technician to assess the walk-in-cooler.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot running water was not accessible at the handsink near the back food preparation and ware-washing area since the hot water knob had been removed. Paper towel dispenser was stocked with paper towels, however paper towels were stuck inside it.
      • Corrective Action(s): Re-install the hot water knob to enable access to hot running water at the above-noted handsink; Correct today. Staff opened the paper towel dispenser to enable access to paper towels through it.
      • .
      • As an interim measure, ensure staff properly wash hands at the 2-compartment prep. sink next to this handsink or at the front designated handsink prior handling food and conducting ware-washing activities in the back kitchen area. Staff informed they are not using the prep. sink for food prep. tonight. Ensure the prep. sink is properly cleaned, sanitized, and allowed to air dry prior to using it for food prep.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Knives were stored in a hard to clean gap between the prep. table and wall.
      • .
      • 2. Greater than 200 ppm chlorine sanitizer was setup in the labelled sanitizer spray bottle as the chlorine test strips were bleaching out.
      • Corrective Action(s): 1. Staff transferred the knives into the ware-washing sink for cleaning, sanitizing, and air drying. Staff informed that the clean knives will then be stored on the clean designated knife strip. Discontinue practice of storing knives in the hard to clean area between the prep. table and wall.
      • ,
      • 2. Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) in the spray bottle. Ensure chlorine sanitizer is setup and changed frequently to maintain it at 100-200 ppm to effectively sanitize food contact surfaces, while protecting food from any potential chemical contamination.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspaper was observed lining a lower table surface in the back kitchen area.
      • Corrective Action(s): Remove the newspaper and discontinue practice of lining surfaces with newspaper since it is absorbent; Correct today. All equipment and liners are required to be made of durable, non-absorbent, easy to clean, smooth, and non-toxic materials.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice and chicken was hot held below 60 degrees C internal temperature for less than 2 hours in the front steam table.
      • Corrective Action(s): Staff voluntarily discarded the rice. Staff reheated the chicken to 74 degrees C internal temperature and then transferred it to the hot-holding unit. Reheating step can only be done once. Staff placed lids over the empty spaces of the steam table to retain the heat. Monitor hot-holding temperatures with a probe thermometer to ensure food is hot-held at least 60 degrees C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back area was blocked with equipment over the basin and equipment (e.g. a cart and ladder) in front of it. Handsink lacked paper towels.
      • Corrective Action(s): Ensure handsinks remain accessible for handwashing and are supplied with single-use paper towels, liquid soap, and hot and cold running water. Staff removed the equipment stored on and around the handsink to enable access to it. Operator re-stocked paper towels in the paper towel dispenser. Recommended: Post a written reminder near this handsink advising staff to not block it.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two sieve spatulas appeared broken.
      • Corrective Action(s): Operator removed both broken spatulas from the food premises to protect food from any potential physical contamination from broken metal fragments.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Newspaper was observed lining a table surface near the cook line.
      • Corrective Action(s): Discontinue the use of newspaper to line surfaces since it is not made of easy to clean, impervious to moisture, and durable materials. Staff removed the newspaper.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Under-the-counter cooler lacked a thermometer inside it.
      • Corrective Action(s): Operator placed a thermometer from the nearby prep. table into the under-the-counter cooler during the inspection. Ensure to monitor refrigeration temperatures using accurate thermometers.
      • Violation Score: 1
  19. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A cooked beef dish was at 44 degrees C internal temperature in the front hot-holding steam table. This hot potentially hazardous food item was below 60 degrees C for less than 2 hours according to the Operator.
      • Corrective Action(s): Cooked beef menu item hot-held below 60 degrees C for less than 2 hours was reheated to 74 degrees C on the stove-top before transferring it into the hot-holding unit during the inspection. Hot-held items in the front steam table were subsequently covered with lids between use. Ensure hot potentially hazardous food is maintained at or above 60 degrees C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in the spray bottle and sanitizer pail was above 100-200 ppm as the chlorine test strips bleached out.
      • Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in the spray bottle and sanitizer pail by diluting 1/2 teaspoon of household bleach per L of water. Ensure chlorine sanitizer is maintained at 100 ppm for sanitizing preparation and food contact surfaces.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in-cooler was at 4.6 to 6 degrees C at the time of inspection. Operator informed that they had added a cooler fan at the top of the walk-in-cooler. Walk-in-cooler was empty of cold potentially hazardous food; it was being used to store raw whole vegetables.
      • Corrective Action(s): Repair, adjust, or re-service walk-in-cooler to ensure it is maintained at or below 4 degrees C; Correct by September 21, 2022. In the interim, continue keeping the walk-in-cooler empty of cold potentially hazardous food until it can maintain a temperature at or below 4 degrees C.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored inside the walk-in-cooler was at approximately 5 degrees C at the time of inspection. Walk-in-cooler was between 5 degrees C to 6.7 degrees C throughout the inspection. Operator informed that they had this walk-in-cooler re-serviced last week and would contact the technician again to re-service or repair it.
      • Corrective Action(s): Operator transferred the cold potentially hazardous food from the walk-in-cooler into the three door prep. cooler. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Keep the walk-in-cooler empty of cold potentially hazardous food until it can be maintained at or below 4 degrees C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held potentially hazardous food was measured below 60 degrees C (measured at approximately 40 degrees C) inside two inserts for less than two hours. These products appeared to have been being reheated in the hot-holding unit.
      • Corrective Action(s): Staff reheated the above-noted food to 74 degrees C at the stove-top and then transferred it into the hot-holding unit. Ensure potentially hazardous food is cooked/reheated to 74 degrees C or hotter prior to hot-holding it at or above 60 degrees C.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the spray bottle. Chlorine sanitizer was not initially setup in a sanitizer pail. Restaurant had opened recently at the time of inspection.
      • Corrective Action(s): Operator setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) in a labelled spray bottle and labelled sanitizer pail during the inspection. Ensure 100 ppm chlorine sanitizer is available and used throughout all hours of food preparation, service, and operation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back kitchen area lacked paper towels.
      • Corrective Action(s): Operator restocked this handsink with paper towels. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and single-use paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in-cooler was measured at 5 to 6.7 degrees C throughout the inspection.
      • Corrective Action(s): Ensure the walk-in-cooler is maintained at or below 4 degrees C; Correct within 2 days and contact the district Environmental Health Officer for a follow up inspection. In the interim, ensure to keep the walk-in-cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C; Effective immediately.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Second Operator did not have valid FOODSAFE Level 1 or equivalent course training. No staff on duty had valid FOODSAFE Level 1 course training at the time of inspection.
      • Corrective Action(s): Ensure the Operator and at least one staff member in the absence of the Operator holds valid FOODSAFE Level 1 or equivalent course training; Correct within 1 month and provide an update to the district Environmental Health Officer.
      • Violation Score: 1
  23. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the 2-compartment prep. sink in the back area had a paper bag covered over the faucet. Operator stated they use the 2-compartment sink for handwashing.
      • Corrective Action(s): Operator removed the paper bag from the faucet. Handsink was observed to be in good working order as it was supplied with liquid soap, hot and cold running water, single-use paper towels, and as no leaks were observed. Ensure hands are washed at the designated handsink during food preparation and service.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Greater than 200 ppm chlorine sanitizer was measured in the sanitizer spray bottle as the test strips were blanking out.
      • 2. Sticky fly strip with flies caught was observed stored directly above the prep. table.
      • Corrective Action(s): 1. Operator setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the sanitizer spray bottle.
      • 2. Operator removed the fly strip from the area above the prep. table. Ensure sticky fly traps are located in areas that are away from food prep. and food/equipment storage areas to protect food from possible contamination.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): One door under-the-counter cooler lacked a thermometer. Staff mentioned that this cooler's thermometer stopped working.
      • Corrective Action(s): Ensure the under-the-counter cooler is equipped with an accurate thermometer to monitor that it maintains a temperature at or below 4 degrees C. Operator placed a working thermometer inside this cooler during the inspection.
      • Violation Score: 1
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various foods (listed below) observed in reach-in sandwich cooler in kitchen area above 4 C.
      • - Top cooler well items: whole eggs (18.7 C) and pork (18.7 C),
      • - Inside reach in unit: cooked rice (16.1 C) and homemade sweet and sour sauce (15.9 C)
      • Corrective Action(s): All foods in sandwich cooler were discarded during inspection. DO NOT use sandwich cooler until it is replaced/repaired and it can hold a temperature of 4 C or lower to prevent bacteria growth.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried chicken held in buffet hot holding well observed at 43.4 C. Insert of deep fried chicken was over filled.
      • Corrective Action(s): Deep fried chicken was reheated to 74 C. As stated in previous inspection report, all lids on the buffet unit must be secure on top of insert to allow food in the unit to hold 60 C or above. Ensure all foods are held at 60 C and lids are secure on buffet unit to prevent the growth of bacteria and their toxins.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Cup with no handle observed inside a container of Kwek Kwek mix.
      • 2. Boxes of frozen foods observed stored directly on the floor in the walk-in freezer.
      • 3. Frozen food in walk-in freezer observed not covered. Large amount of dripping condensation from fans causing ice build-up on shelving and on pans.
      • 4. Light shield missing in preparation area by dishwasher.
      • 5. Clean pots and pans stored directly on a rusty surface in preparation area.
      • Corrective Action(s): To prevent cross contamination of foods and food contact surfaces:
      • 1. Ensure a scoop with a handle is used in dry good bins and they are stored in a sanitary manner outside the food bin.
      • 2. All food and food contact surfaces are to be stored at least 6 inches off the floor.
      • 3. All food, not in the process of cooling, are to be covered at all times.
      • 4. Repair/replace light shield in preparation area to protect food and food contact surfaces from glass breakage.
      • 5. Store all food and food contact surfaces on a surface that is nontoxic, smooth, and easy to clean.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Bottom shelving in preparation area holding clean pots and pans observed with large amounts of rust.
      • 2. Yellow cutting board being used in preparation area observed with deep gashes in its surface.
      • Corrective Action(s): 1. Repair/replace shelving unit to ensure all materials are durable, smooth, nontoxic, and easy to clean.
      • 2. Large gashes in food contact surfaces can harbor bacteria and make the surface difficult to clean. Repair/replace cutting boards over time to prevent bacteria cross contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Sandwich reach-in cooler in kitchen area holding an ambient temperature of 15 C.
      • 2. Walk-in freezer observed with large amounts dripping condensation creating large amounts of ice. Two inserts placed under fan to collect condensation.
      • Corrective Action(s): Repair/Replace sandwich reach-in cooler unit so it can hold potentially hazardous foods at 4 C or below. Do not use the unit until it has been repaired. Date to be completed: immediately.
      • 2. Repair walk-in freezer to prevent cross contamination of food from condensation and ice.
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of inspector LARGE volume of food out of cooler units. Internal temperatures measured of various meat dishes 18-27 degrees Celsius. CORRECTED DURING INSPECTION - items removed from counter tops back into preparation cooler.
      • .
      • Large Delivery of raw meat upon arrival of Health Inspector. CORRECTED DURING INSPECTION - items moved to cooler/freezer at request of Health Inspector.
      • .
      • Corrective Action(s): Ensure adequate cooler storage space. Facility has removed one insert cooler and replaced with a hot holding unit. NO FOOD ITEMS that are supposed to be stored in either coolers or freezers should be out on counters stored at room temperature during lunch rush.
      • .,
      • Ensure Deliveries of potentially hazardous food items are added to cooler/freezer units immediately after receiving them. Facility has 4 employees working during shift.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Items in Hot holding unit at temperatures of less than 60 degrees Celsius. Internal temperature found to be 55 degrees Celsius. Hot Holding unit missing all inserts. CORRECTED DURING INSPECTION - Inserts/lids added to missing areas.
      • .
      • Corrective Action(s): Ensure all lids/inserts are in place for Hot Holding unit. Hot Holding unit is designed such that all inserts are to be in place to ensure no heat escapes. Lids to be on all items going forward. Purchase clear plastic lids if facility wishes to show customers the product.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer observed to have meat debris under blade in hard to reach areas.
      • .
      • Corrective Action(s): Ensure this item is taken apart and cleaned and sanitized after each use. DO NOT use item throughout the day without proper cleaning between uses.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsinks had used cloths in basin of sink. Back handsink was so full of used cloths handwashing not possible at this sink. CORRECTED DURING INSPECTION - Health Inspector had to remove dirty used cloths to wash hands.
      • Front handsink has paper towels on domestic paper towel dispensing unit.
      • .
      • Corrective Action(s): Do not block handsinks.
      • Used cloths are to be stored in a bucket.
      • Remove all domestic paper towel dispensing unit and utilize commercial units at facility. Order appropriate paper towels.
      • .
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One cooler unit with inserts has been removed and in its place one Hot Holding unit has been added
      • Three small coolers have been added to area next to cash register.
      • Both changes made without Health Approval
      • Corrective Action(s): DO NOT use the coolers next to the cash register, that are easily accessed by patrons, for any food items intended for preparation in the kitchen. Use only for drinks as it is now.
      • DO NOT make any alterations without approval from the Fraser Health Authority.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Thawing raw prawns found to be stored on lower shelf in cooking area. CORRECTED DURING INSPECTION - items moved to cooler unit.
      • .
      • Corrective Action(s): Ensure proper thawing occurs. DO NOT thaw on counters at room temperature.
      • Food items are to be thawed in cold water (4 degrees Celsius or colder) and changed frequently OR in cooler unit at temperatures of less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Collection of pop cans exists under three compartment sink. This is a pest attractant.
      • .
      • Corrective Action(s): Do not allow for pop cans to accumulate in kitchen area. Kitchen is too small to allow for this type of storage.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required under tables on floor in areas that are hard to reach.
      • Clean handles of under counter insert cooler as food debris has accumulated.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Unpainted wood observed in the following places:
      • - Swinging doors leading to kitchen
      • - Base board in restaurant
      • - Water dispensing unit
      • .
      • Carpet used under three compartment sink.
      • .
      • Corrective Action(s): Paint all exposed wood.
      • No carpet in food processing areas. Remove immediately.
      • .
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Bubble tea straws remain from last tenant.
      • .
      • Corrective Action(s): Dispose of any item not required for business. This was discussed at the previous initial inspection.
      • .
      • Violation Score: 1

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