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Jin Soo Sung Chan Korean Restaurant

10312 152A St, Surrey · Restaurant

24 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large pails (half full) of beef in red sauce were at 8C to 9C. Food items were made the previous night and cooled in a cold water bath.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to limit the growth of pathogens and/or the formation of toxins. Sauce can be rapidly cooled in shallow containers or in the freezer. Both pails of food were discarded at the time of inspection.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy sauces in the under counter cooler by the kitchen entrance were at 9C. Sauces were made the previous night. Cooler unit was at 10C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at/or below 4C to limit the growth of pathogens and or the formation of toxins. Sauces were discarded at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above vegetables.
      • Corrective Action(s): Raw meats must be stored below and/or separately from potential ready-to-eat foods to prevent potential contamination of foods. Food items were reorganized at the time of inspection..
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A pail of frozen fish was thawing at room temperature. Fish was still frozen.
      • Corrective Action(s): Frozen potentially hazardous foods must be thawed in a refrigerator or under cold running water. Fish was placed in the walk-in cooler at the time of inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Oil and burnt debris was observed on the vent hood and stove top.
      • 2) Mould was observed growing inside the prep cooler.
      • 3) Small amounts of rodent droppings were observed in the dry storage area, by the small bottles of oil.
      • 4) Some mould growth was observed inside the ice machine.
      • Corrective Action(s): 1) Clean oil and burnt food debris from the vent hood and stove top to prevent potential pest attraction and potential fire hazards. Ensure facility is maintained in a clean and sanitary condition at all times.
      • 2) Clean mould inside the cooler units.
      • 3) Clean and sanitize areas affected with rodent droppings with a 1:9 bleach solution.
      • 4) Empty ice machine and clean and sanitize the ice machine to prevent potential contamination of ice.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler was at 10C. Cooler was set at -2C.
      • Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less on a consistent basis. Technician has been contacted for service.
      • Violation Score: 9
  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): A container (20L) of gravy made the previous night was at 7C in the walk-in cooler.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to limit the growth of pathogens and/or the formation of toxins. Gravy was discarded at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) No bleach sanitizer was available along the cook line. One bottle was empty and the other bottle made approximately 2 weeks ago had no detectable sanitizer.
      • 2) Knife was stored between two prep coolers. Area between prep coolers was found to be heavily soiled.
      • Corrective Action(s): 1) Food grade sanitizer (beach at 100ppm to 200ppm) must be available at each food preparation area to allow staff to sanitize food contact surfaces throughout the day. Bleach at 200ppm was prepared at the time of inspection.
      • 2) Discontinue the practice of storing knives between prep coolers. These areas cannot be cleaned and sanitized on a regular basis. Knife was washed and sanitized at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cook line handwash station cold water was turned off. Handwash station by the dishwasher area had no single use paper towels.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Cook line handwash station cold water faucet was tightened and water was turned on and single use paper towels were replaced at the second handwash station.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Scoops were stored inside ingredient containers.
      • 2) a bin of sugar was uncovered in the dry storage area.
      • Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection.
      • 2) Ensure all foods are covered and protected from potential contamination. Container was covered at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A dead rodent was found in the facility along with numerous droppings. Facility also observed to have fly issues. Pest control report dated October 15, 2025 indicated 6 dead mice observed in monitoring stations and no actions were conducted regarding fly activity.
      • Corrective Action(s): Contact professional pest control services to prevent further infestation of rodents and flies. Ensure all dishware is washed at the end of the night and a thorough cleaning in carried out before staff close for the night. Operator contacted a new pest control operator at the time of inspection to service the facility. Immediately clean and sanitize all equipment, dishware, and utensils. Clean and sanitize all areas potentially affected by rodents. Ensure doors are kept closed at all times. Store all foods in pest resistant containers with tight fitting lids.
      • Correction date: Immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Mould was found inside the prep coolers and along the under counter door seal.
      • 2) Wall along the dishwasher area were found to be soiled and general cleaning required throughout the entire kitchen.
      • Corrective Action(s): 1) Clean prep coolers and door seals to remove mould growth. Ensure all equipment is maintained in a clean and sanitary condition at all times.
      • 2) Clean walls around the dishwasher area and entire kitchen. Ensure kitchen is cleaned and sanitized regularly to prevent rodent and fly infestation.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A pair of knives were repaired with tape.
      • Corrective Action(s): Discard knives. Do not repair knives with tape - all equipment must be maintained in good condition and made of materials which are smooth, non-absorbent, and easily cleanable
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler door seals are in poor condition and require replacement.
      • Corrective Action(s): Replace cooler door seals to prevent loss of cold refrigeration air and to facilitate proper cleaning.
      • Correction: 1 month
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Staff member stated gloves are rinsed with hot water when they become dirty and reusable cloth towels are used to wipe gloves.
      • Corrective Action(s): Review glove use practices with all staff. Gloves must be changed when they become potentially contaminated or soiled to prevent cross contamination. Staff are only to use single use methods for wiping hands - no reusable cloth towels. Use of reusable cloth towels may result in cross contamination of gloves.
      • Violation Score: 15
  5. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cook line handwash station was obstructed by a cart with food.
      • Corrective Action(s): Ensure handwash station is accessible at all times to allow staff to properly wash their hands. Cart was moved at the time of inspection.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris behind the blade.
      • Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A knife was stored between the wall and a prep table.
      • Corrective Action(s): Ensure knives are stored in a sanitary manner to prevent potential cross contamination. The space between the wall and table cannot be cleaned and sanitized on a regular basis. Knife was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside food containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the storage area and the front service area.
      • Corrective Action(s): Clean and sanitize affected areas and continue to monitor for pest activity. Contact your pest control operator if issues persist. Ensure back door is kept closed or screen is in place to prevent further pest entry.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back screen door was opened at the time of inspection.
      • Corrective Action(s): Ensure screen door is kept closed to prevent potential entry of pests. Screen was closed at the time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Appetizer cooler shelving unit was lined with cardboard.
      • Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non absorbent, and easily cleanable. Cardboard was removed at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cook line handwash station was leaking water.
      • Corrective Action(s): Service handwash station and ensure it is maintained in good working order.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knife was stored between prep tables.
      • 2) Bleach sanitizer spray bottle had not detectable chlorine concentration.
      • Corrective Action(s): 1) Do not store knives between prep tables - these areas cannot be cleaned and sanitized on a regular basis.
      • 2) Bleach sanitizer must be between 100ppm to 200ppm to properly sanitize food contact surfaces. Prepare bleach daily and ensure it is at the proper strength. Bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Scoops were stored inside food containers.
      • 2) Canned food item was stored in an opened metal can
      • Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection.
      • 2) Ensure canned food items are transferred to a food grade containers, once the can is opened to prevent potential contamination of foods. Canned item was discarded at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed along the ledge of the window by the noodle making machine.
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Contact your pest control operator to determine potential entry points for rodents and seal the entry points. Use integrated pest management strategies to prevent further infestation. Staff cleaned and sanitized affected areas during the time of inspection.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) A knife was stored between prep coolers.
      • 2) Cell phones were stored above food prep areas, where equipment is stored.
      • Corrective Action(s): 1) Discontinue the practice of storing equipment between prep tables - these areas cannot be properly cleaned and sanitized on a regular basis. Knife was removed and washed and sanitized at the time of inspection.
      • 2) Ensure personal phones are stored in staff areas or on person to prevent potential contamination of food contact surfaces. Phones were moved to designated storage areas at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Foods were double stacked directly on top of one another, with the base of the container in direct contact with the food items.
      • 2) Foods in the walk-in cooler (a box of green onions stored directly on top of an open container of broth) and dry storage were uncovered.
      • Corrective Action(s): 1) Do not double stack foods directly on top of one another, without a food grade barrier separating the foods to prevent potential contamination of foods. Food items were relocated at the time of inspection.
      • 2) Ensure food items are properly covered to prevent potential contamination of foods. Food containers were covered at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep cooler door seals were found to have debris.
      • Corrective Action(s): Ensure equipment is cleaned on a regular basis and is maintained in a clean and sanitary condition.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member along the cook line was observed wiping his hands on a reusable yellow cloth towel.
      • Corrective Action(s): Discontinue the practice of wiping hands with reusable cloth towels - this may lead to cross contamination. Handwashing must be carried out with hot and cold running water, liquid hand soap, and single use paper towels
      • Violation Score: 15
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two cans of energy drink were stored inside the ice used to make beverages.
      • Corrective Action(s): Immediately discontinue the practices. Canned beverages are not sanitary and may result in the ice becoming contaminated. Ice was discarded at the time of inspection.
      • Violation Score: 15
      • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cook with FOODSAFE Level 1 was observed sampling a soup base with a ladle. Ladle was rinsed with water and used on the soup base again.
      • Corrective Action(s): Immediately cease this practice. If staff are tasting foods, spoon must be washed and sanitized after sampling or must be single use. Customer order and soup base was discarded at the time of inspection.
      • Violation Score: 25
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of black bean sauce made approximately 5 hours ago were at 14C and 12C. Containers were approximately 15 to 20cm deep with sauce. One container of Katsu sauce made the previous night was at 6C. Container was approximately 15cm deep
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Foods can be rapidly cooled in the walk-in freezer or in shallow trays (no more than 5cm deep). Black bean sauce was moved to the walk-in freezer to rapidly cool. Katsu sauce was discarded at the time of inspection.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three inserts of soup base were stored at ambient temperature (ranged from 20C to 30C). Staff stated the soup would be reheated when an order was received.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Soups were reheated to greater than 74C and hot held at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle had no detectable chlorine concentration.
      • Corrective Action(s): Bleach sanitizer must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. 200ppm bleach was prepared at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer and vegetable peeler were found to have food debris on the blades. Mandolin slicer food debris had turned black.
      • Corrective Action(s): Equipment must be properly disassembled for cleaning and sanitizing after each use to prevent contamination of foods. Slicer and peeler were disassembled for cleaning and sanitizing at the time of inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed handling a faucet drain pipe with single use gloves and continued to work in the kitchen after washing gloves with water.
      • Corrective Action(s): Gloves must be changed when they become potentially contaminated to prevent potential cross contamination. Single use gloves are not intended to be washed. Review hand hygiene practices with all staff. Staff changed gloves at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside ingredient containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dishware and other debris was found under cooler units.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three pots of soup on the stove were below 60C.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Soup was reheated to greater than 74C at the time of inspection and hot held.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Appetizer food bowls were stacked directly on top of one another, without a physical barrier.
      • 2) Box of potatoes were stored on the floor.
      • Corrective Action(s): 1) Discontinue the practice of stacking foods directly on top of one another to prevent potential contamination of foods. Foods were properly separated at the time of inspection.
      • 2) Ensure foods are stored off the ground to prevent potential contamination of foods. Potatoes were moved off the ground at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease was accumulating on the vent hood over the deep fryer.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential attraction of pests at to prevent a fire hazard.
      • Violation Score: 3
  13. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of spicy soup made the previous night was cooling in the walk-in cooler. Soup was at 9C. This is a continuing violation.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Spicy soup was discarded at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of solution used to spray meat was still unlabelled. This was a continuing violation from the last inspection.
      • Corrective Action(s): All spray bottles must be labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Staff were told to label the spray bottle at the time of inspection. Check spray bottles on a regular basis and relabel bottles as required.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bus pan of cooked chicken made the previous night was at 9C. Bus pan had approximately 15cm of chicken stack in a pile.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled rapidly from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Chicken can be rapidly cooled in single layers on baking sheets or in the freezer. Chicken was discarded at the time of inspection.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice was less than 60C (ranged from 56C to 59C). Staff stated the rice was made an hour ago. No time tracking was used.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. If rice is stored below 60C, a time tracking system must be used. Rice must be discarded if stored below 60C for a cumulative time of 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have carrot and other food debris under the blade.
      • Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing to prevent potential contamination of foods. Slicer was disassembled for cleaning and sanitizing at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) A box of radish was stored directly on a wet floor.
      • 2) Scoops were stored directly inside food containers.
      • Corrective Action(s): 1) Store foods off the ground to prevent potential contamination of foods. Food item was relocated at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two boxes of beef and 6 bags of slicer meat were thawing at room temperature under a prep sink and under a work station. Chef stated the items were delivered and placed in those areas by the delivery person.
      • Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water. Meat items were moved to refrigeration units at 4C or less at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle with solution used to spray meat was unlabelled.
      • Corrective Action(s): Ensure all containers are labelled to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken made approximately 4 hours ago was in a large, covered insert at 26C. Onion gravy made approximately 4 hours ago was at 10C in a 20L pail.
      • Corrective Action(s): Cooked foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Foods can be rapidly cooled using shallow trays, water bath, cooling foods in the walk-in freezer, etc. Sauce was moved to the freezer and chicken was placed on baking sheets in single layers at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cook line handwash station had a container of flour in the hand basin, preventing staff from washing their hands. This is a reoccurring violation.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate handwashing. Insert was removed from the hand basin at the time of inspection. Remove the cart from the front of the handwash station to allow staff easy access to the handwash station at all times.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed washing gloves. This is a reoccurring violation.
      • Corrective Action(s): Single use gloves cannot be washed. Staff must change gloves whenever they become contaminated to prevent potential cross contamination. Review hand hygiene practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Boxes of cabbage and radish were stored directly on the floor by the dishwashing area (floor was wet).
      • Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination. Cabbage and radish was relocated at the time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door screen was left open at the time of inspection.
      • Corrective Action(s): Back door screen must be closed to prevent potential pest entry. Screen door was closed at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep coolers had significant mould growth on the door seals.
      • Corrective Action(s): Ensure door seals are cleaned and sanitized on a regular basis and facility is maintained in a clean and sanitary condition.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cook line was lined with cardboard.
      • Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cook line handwash station was leaking water.
      • Corrective Action(s): Service the handwash station pipe to prevent water leak.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: None of the staff present in the facility at the time of inspection had their FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): While the facility is in operation, at least one staff member must have FOODSAFE Level 1 or equivalent training. Additional staff must be trained, or staff must be scheduled accordingly.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three of containers of bone broth made the previous night were at 8C to 9C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Counters were discarded at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station by the dishwasher area did not have single use paper towels. Paper towel dispenser was both broken and had no paper towels. This is a continued violation.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff members were observed carrying out the following food handling practices at the time of inspection: constantly wiping their hands on their apron in place of handwashing; touching their face and continuing to handle food without handwashing, no changing gloves after using a cellphone, and cleaning surfaces with gloves, followed by food handling without changing gloves. These are continuing violation.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices and properly washing their hands/change their gloves when their hands or gloves become contamination.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) A bottle of laundry chemicals was stored on top of a container of food.
      • 2) Raw meats were stored above ready-to-eat foods.
      • 3) Foods were double stacked directly on top of one another.
      • 4) Scoops were stored inside food containers.
      • 5) Bleach was too strong and resulted in test strip bleaching out
      • Corrective Action(s): 1) Chemicals must be stored in a manner which prevents potential chemical contamination of foods.
      • 2) Raw meats must be stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods.
      • 3) Foods which are double stacked must be physically separated by a food grade barrier to prevent potential contamination of foods.
      • 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • 5) Bleach must be maintained between 100ppm to 200ppm. Concentrations in excess of 400ppm may be toxic to human health. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1 litre of water.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site were unable to provide copies of valid FOODSAFE Level 1 or equivalent training or identification of their name.
      • Corrective Action(s): While in operating, at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff must either have copies of their valid FOODSAFE Level 1 or equivalent training or digital copies of their FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  19. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above cut vegetables.
      • Corrective Action(s): Ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Vegetables were relocated at the time of inspection.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observe eating fried potato, with hands touching his mouth. Chef then handled the food again to sample some more.
      • Corrective Action(s): This is direct contamination of food. Chef and all kitchen staff must review proper hand hygiene practices to prevent contamination of foods. Food item was discarded at the time of inspection.
      • Violation Score: 25
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large 20L container of cooked gravy was placed in the walk-in cooler and was at 90C.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To rapidly cool foods, use the following methods: ice or water bath with frequent stirring of foods, shallow containers, placing the foods in the walk-in freezer, etc. Sauce was placed in a water bath at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous appetizers in the prep cooler were at 15C.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Appetizers were placed in the cooler for less than 2 hours and were transferred to a functioning cooler at 4C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding cabinet of rice ranged from 37C to 50C. Hot holding cabinet was set below 60C and there was no method of time tracking used to indicate when the food was placed in the hot holding unit.
      • Corrective Action(s): Hot foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Rice can be stored between 4C to 60C ONLY if a time tracking system is used and is documented. After 2 hours, the rice must be discarded or used up. Rice was discarded at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All three mandolin slicers were found to have food debris behind the blade.
      • Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Slicers were disassembled for cleaning and sanitizing at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cook line handwash station did not have single use paper towels and a bag of green onions was stored in the handwash basin.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection and green onion were removed from the handwash basin at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Chef handled cellphone and did not wash hands prior to returning to the cook line.
      • Corrective Action(s): Staff must wash their hands when they become dirty to prevent potential contamination of foods. Review hand hygiene practices will all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above vegetables.
      • Corrective Action(s): Re-organize cooler and ensure raw meats are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Vegetables were moved at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould was observed growing on the plastic shelving liners in the walk-in cooler.
      • Corrective Action(s): Ensure shelving units are cleaned and sanitized on a routine basis to prevent potential contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Appetizer cooler was at 15C.
      • Corrective Action(s): Service or adjust cooler to ensure it can maintain 4C or less on a consistent basis. Cooler temperature should be checked daily to verify proper cold holding temperatures.
      • Correction date: Jan 30, 2023
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato appetizer was stored at room temperature at the time of inspection. Staff stated it was made this morning and only placed at room temperature to serve customers. Potatoes were at 27C.
      • 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. Potatoes were placed in the cooler at the time of inspection.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the hot holding cabinet ranged from 52C to 57C. Hot holding cabinet was set at 52C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and/or the formation of toxins. Hot holding cabinet was increased in temperature at the time of inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed preparing raw short ribs on a counter and wiped the counter with a dry cloth towel - no sanitizing step.
      • Corrective Action(s): Food contact surfaces must be properly sanitized after being used to prepare raw foods. Counter was sanitized at the time of inspection.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cook line handwash station was covered with a tray and cooking ingredients.
      • Corrective Action(s): Handwash station must be accessible at all times to facilitate proper handwashing. Tray and ingredients were relocated at the time of inspection.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed using a nitrile glove to wipe his nose and did not change gloves.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices to prevent potential spread of illnesses. Staff member was instructed to change gloves at the time of inspection.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Seeds were stored outside the restaurant uncovered and accessible by the public for drying.
      • 2) Raw meat was stored above vegetables.
      • Corrective Action(s): 1) Foods must be stored in a safe and sanitary manner to prevent potential contamination of foods. Seeds were moved back into the restaurant at the time of inspection.
      • 2) Raw meats must be stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated to the bottom shelf at the time of inspection.
      • Violation Score: 15
  24. Follow-Up Inspection

    0 infractions