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Jugo Juice (Guildford)

1386 - 10355 152nd St, Surrey · Restaurant

26 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was not in good working order, and failed to achieve the sanitizing standard on a consistent basis. Dishwasher had been turned on for more than an hour, and it was run 7 times during the inspection, for which the dishwasher final rinse temperatures at the utensil level were the following: 58 degrees C, 61.4 degrees C, 63.4 degrees C, 67.4 degrees C, 70.4 degrees C, 71.3 degrees C, and then 69.6 degrees C.
      • Corrective Action(s): Public Health Act Corrective Order issued on October 14, 2025 is still in effect. Ensure the following corrective action is undertaken:
      • 1. Re-service or repair the high temperature dishwasher so that it is in good working order and the dishwasher final rinse temperature is at least 71 degrees C at the utensil level on a consistent basis to achieve adequate sanitizing of preparation utensils, equipment, and food contact surfaces; Correct by October 29, 2025.
      • 2. Obtain a waterproof maximum temperature registering thermometer with a suitable cover to monitor the dishwasher final rinse temperature at the utensil level; Correct by October 29, 2025.
      • 3. In the interim, ensure all preparation utensils, equipment, and food contact surfaces are manually washed, rinsed, sanitized, and air dried; Correct immediately. Provide single-use disposable take-out service utensils only; Correct immediately.
      • 4. If a new replacement dishwasher is proposed, ensure to submit the manufacturer's equipment specification sheet and updated floor plan for the proposed replacement dishwasher to the Environmental Health Officer of Fraser Health for review and health approval prior to its installation; Correct immediately.
      • 5. Contact the Environmental Health Officer for a follow up inspection once the above-noted corrective action has been undertaken, and prior to reusing the dishwasher.
      • Violation Score: 15
  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher failed to achieve the sanitizing standard as the dishwasher final rinse temperature was consistently below 71 degrees C at the utensil level (measured at 66 degrees C, 67 degrees C, 69 degrees C, and 66 degrees C) upon four runs. This is a repeat violation.
      • .
      • Dishwasher had been turned on approximately two hours prior to the inspection according to the Manager. Dishwasher was re-serviced on October 10, 2025 according to the Manager, and the dishwasher was used over the weekend according to the Manager.
      • Corrective Action(s): Public Health Act Correction Order was issued. Ensure the following corrective action is met:
      • 1. Re-service or repair the high temperature dishwasher so that it is in good working order and the dishwasher final rinse temperature is at least 71 degrees C at the utensil level to achieve adequate sanitizing of preparation utensils, equipment, and food contact surfaces; Correct by October 21, 2025.
      • 2. Obtain a waterproof maximum temperature registering thermometer with a suitable cover to monitor the dishwasher final rinse temperature at the utensil level; Correct by October 21, 2025.
      • 3. In the interim, ensure all preparation utensils, equipment, and food contact surfaces are manually washed, rinsed, sanitized, and air dried; Correct immediately. Provide single-use disposable take-out service utensils only; Correct immediately.
      • 4. If a new replacement dishwasher is proposed, ensure to submit the manufacturer's equipment specification sheet and updated floor plan for the proposed replacement dishwasher to the Environmental Health Officer for review and health approval prior to its installation; Correct immediately.
      • 5. Contact the Environmental Health Officer for a follow up inspection once the above-noted corrective action has been undertaken, and prior to reusing the dishwasher.
      • .
      • Manager setup 200 ppm QUATS sanitizer in the second compartment sink during the inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher (Jet-Tech EV 18) failed to achieve the sanitizing standard as the dishwasher final rinse temperature was consistently below 71 degrees C at the utensil level (measured at 66 degrees C, 67 degrees C, 69 degrees C, and 66 degrees C) upon four runs. This is a repeat violation.
      • Corrective Action(s): Public Health Act Corrective Order was issued. Ensure the following corrective action is undertaken:
      • 1. Re-service or repair the high temperature dishwasher so that it is in good working order and the dishwasher final rinse temperature is at least 71 degrees C at the utensil level to achieve adequate sanitizing of preparation utensils, equipment, and food contact surfaces; Correct by October 21, 2025.
      • 2. Obtain a waterproof maximum temperature registering thermometer with a suitable cover to monitor the dishwasher final rinse temperature at the utensil level; Correct by October 21, 2025.
      • 3. In the interim, ensure all preparation utensils, equipment, and food contact surfaces are manually washed, rinsed, sanitized, and air dried; Correct immediately. Provide single-use disposable take-out service utensils only; Correct immediately.
      • 4. If a new replacement dishwasher is proposed, ensure to submit the manufacturer's equipment specification sheet and updated floor plan for the proposed replacement dishwasher to the Environmental Health Officer of Fraser Health for review and health approval prior to its installation; Correct immediately.
      • 5. Contact the Environmental Health Officer for a follow up inspection once the above-noted corrective action has been undertaken, and prior to reusing the dishwasher.
      • Violation Score: 9
  4. Follow-Up 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. prepackaged cheese, wraps, a yogurt parfait) were stored above 4 degrees C for less than 2 hours in the deli case cooler. "Deli case" front display cooler was between 8 to 11 degrees C.
      • Corrective Action(s): Ensure cold potentially hazardous food is stored/displayed at or below 4 degrees C to prevent growth of any potential harmful bacteria and/or potential production of toxins. Staff transferred the potentially hazardous food to another working cooler to store it at or below 4 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher was not achieving the sanitizing standard as the final rinse temperature was below 71 degrees C at the utensil level on a consistent basis; this is a repeat violation. Initially, the dishwasher final rinse temperature was below 71 degrees C at the utensil level during multiple cycle runs. Dishwasher then achieved the final rinse temperature of 71 and 72 degrees C after the Manager drained the dishwasher, however the dishwasher final rinse temperature was at 69 degrees C during the subsequent cycle. Dishwasher had been turned on for more than 2 hours according to the Manager, and had been drained twice already this morning and afternoon. Manager also was observed holding the door shut for the dishwasher (to prevent potential leaks), and mentioned the technician is repairing the dishwasher door this week.
      • Corrective Action(s): Based on the invoice dated October 2, 2025, the drain pump had been replaced for the dishwasher, and the technician had advised the Manager to drain the dishwasher at least twice per day. Dishwasher failed to achieve the sanitizing standard on a consistent basis, and is not in good working order. Repair the dishwasher so that it achieves the dishwasher final rinse temperature of at least 71 degrees C at the utensil level on a consistent basis, and so that the appropriate repairs are made to the dishwasher door so that is in good repair and in good working order; Correct within 2 days and provide an update to the Environmental Health Officer.
      • .
      • In the interim, manually wash, rinse, sanitize, and air dry all preparation utensils. Facility provides single-use service utensils only.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deli display cooler was between 8 to 11 degrees C throughout the inspection. This is a repeat violation.
      • Corrective Action(s): Manager informed the deli cooler had been re-serviced, and it was at 2 degrees C earlier this morning. Manager informed she has called the technician to re-assess and re-service the dispaly cooler again.
      • .
      • Monitor and maintain the front display cooler until it is maintained at or below 4 degrees C; Correct within 2 days. Do not use this display cooler for storage of cold potentially hazardous food to be served/offerred for sale to the public until it is monitored and maintained at or below 4 degrees C; Correct immediately.
      • Violation Score: 3
  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher could not achieve the sanitizing standard. Dishwasher final rinse temperature was below 71 degrees C at the utensil level (measured between 67 to 69 degrees C at the utensil level) during multiple cycles. Dishwasher had been turned on over an hour ago according to the Manager.
      • Corrective Action(s): Ensure preparation utensils/food contact surfaces are manually washed, rinsed, sanitized, and air dried. Only single-service utensils are provided. Repair or re-service the dishwasher so that it remains in good working order, and achieves the sanitizing standard -i.e. dishwasher final rinse temperature of at least 71 degrees C at the utensil level; Correct by September 30, 2025.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler was not in good working order, and it was between 8 to 9.8 degrees C.
      • Corrective Action(s): Monitor and maintain the display cooler at or below 4 degrees C; Correct within 1 week. Ensure potentially hazardous food to be offered for sale, sold, or served to the public is stored/displayed at or below 4 degrees C to prevent the growth of harmful bacteria and/or production of toxins; Correct immediately.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yogurt was stored above 4 degrees C in the under-the-counter cooler. Sandwich wraps and cheese were stored in the display cooler above 4 degrees C. Wraps were recently prepared and placed in the display cooler. Manager had checked these coolers earlier today, and informed both were at 4 degrees C (as noted under the temperature log).
      • Corrective Action(s): Ensure to store/display cold potentially hazardous food at or below 4 degrees C to prevent the potential growth of any harmful bacteria and/or production of toxins; Correct immediately. Manager transferred the greek yogurt, sandwich wraps, and cheese above 4 degrees C for less than 2 hours into another working cooler to store them at or below 4 degrees C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dishwasher was not in good working order according to the Manager.
      • Corrective Action(s): Manager informed she has called a technician to re-service the dishwasher today. Manager informed they have been manually washing, rinsing, sanitizing, and air drying the preparation utensils/equipment. Only single-service utensils are provided. Repair or re-service the dishwasher so that it remains in good working order, and achieves the sanitizing standard -i.e. dishwasher final rinse temperature of at least 71 degrees C at the utensil level; Correct within 2 days.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Display cooler was between 7 to 9 degrees C.
      • .
      • 2. Under-the-counter cooler was at 9.8 degrees C, and door seal was loose and could not provide a tight seal when the refrigeration door is closed.
      • Corrective Action(s): Monitor and maintain the display cooler and under-the-counter cooler at or below 4 degrees C; Correct within 1 week. Ensure potentially hazardous food is stored/displayed at or below 4 degrees C to prevent the growth of harmful bacteria and/or production of toxins; Correct immediately. Keep the above-noted coolers empty of potentially hazardous food until they can be maintained at or below 4 degrees C; Effective immediately. Manager informed that replacement refrigeration door seals (gaskets) are on order for the under-the-counter cooler.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer spray bottles registered below minimum 200 ppm QUATs.
      • Corrective Action(s): Staff created a new food contact surface sanitizer that registered at 200 ppm QUATs.
      • QUAT test strips are available on site. Ensure that sanitizers are tested daily to ensure minimum sanitizing concentration is available for sanitizing food contact surfaces.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensil was observed stored in stagnant water containing food residues between use.
      • Corrective Action(s): Ensure in-use utensils are stored either in an empty clean container/surface, or in ice water between use. Wash, rinse, sanitize, and air dry the in-use utensils and their storage containers at least every 4 hours between use, immediately if subject to any incidental contamination, and after final use each day. Manager washed, rinsed, sanitized, and dried the in-use utensil and container, and placed the in-use utensil in ice water during the inspection.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Manager on shift informed she does not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Manager is required to successfully complete a FOODSAFE Level 1 or equivalent course; Correct by October 11, 2023 and provide an update to the Environmental Health Officer.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Air drying shelving unit had accumulating dust/debris present over it.
      • 2. Floor in walk-in-freezer had accumulating food debris present over it.
      • Corrective Action(s): 1. Clean and sanitize the air drying shelving unit to maintain it in a clean condition; Correct today.
      • 2. Clean the floor in the walk-in-freezer to remove the debris and maintain it in a clean condition; Correct within 1 week.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the front service area lacked paper towels. Staff informed the paper towel dispenser is not in good working order.
      • Corrective Action(s): Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff placed a roll of paper towels on the counter-top near this handsink during the inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser at the handsink near the front was not in good working order.
      • Corrective Action(s): Repair the dispenser (battery may need to be replaced) to ensure it remains in good working order; Correct within 1 week. In the meanwhile, ensure to maintain a roll of paper towels on the counter near this handsink.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Under-the-counter single-door refrigeration unit lacked a thermometer at the time of inspection.
      • Corrective Action(s): Ensure the above-noted cooler is equipped with an accurate thermometer to monitor it can maintain a temperature at or below 4 degrees C; Correct within 1 week and provide an update to the district Environmental Health Officer.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Right interior surface of the ice machine had buildup of debris present.
      • Corrective Action(s): Drain the ice and clean and sanitize the ice machine in accordance with the manufacturer's specifications; Correct today. Ensure the ice machine is maintained in a clean condition. It was mentioned that the cleaning and sanitizing frequency for the interior surfaces of the ice machine is every 15 days according to Supervisor.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed taking two jugs that were directly immersed in 200 ppm Quaternary ammonium compounds sanitizer in the second compartment sink unit (that had not been air dried) and placing them near the smoothie prep. area upon a customer order.
      • Corrective Action(s): District Environmental Health Officer explained this potential chemical cross-contamination concern to staff and Supervisor during the inspection. Staff returned the jugs to the second compartment sink unit and Supervisor provided separate jugs that had been previously dishwashed through the high temperature dishwasher to use in preparing the customer order. Do not reuse jugs upon immediately removing them from the QUATS sanitizer that have not undergone an air dry step yet to protect food from any potential chemical contamination. Ware-washing procedures described by shift supervisor included manually washing, rinsing, and sanitizing jugs and then placing them into the high temperature dishwasher and then allowing them to air dry prior to reuse. It was mentioned that the cleaning and sanitizing frequency for the jugs is at least every 4 hours between use and after final use as per the Supervisor. Jugs are rinsed with clean water after each use as per Supervisor.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Under-the-counter cooler for milk and the middle under-the-counter freezer lacked accurate thermometers at the time of inspection.
      • Corrective Action(s): Ensure accurate thermometers are available inside the above-noted refrigeration and freezer unit to regularly monitor that they are maintained at or below 4 degrees C and at or below -18 degrees C respectively; Correct within 1 week.
      • Violation Score: 1
  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Repeat: Black debris still observed on caulking behind two compartment sink.
      • 2. Repeat: Debris still observed under the ice machine.
      • Corrective Action(s): Areas above have not been addressed from last report. Clean areas indicated above to maintain the premises in sanitary condition. Date to be completed: Immediately.
      • Violation Score: 9
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed rinsing off juice jugs at two-comparment sink then placing rinsed jug in solution of sanitizer.
      • Corrective Action(s): Staff were educated on how to wash dishes using the two-compartment sink method. To adequately clean and sanitize dishes to remove bacteria:
      • 1. Remove any residue
      • 2. Wash in hot soap water
      • 3. Rinse with hot water
      • 4. Place in sanitizer for a minium of 30 seconds
      • 5. Air dry
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in preparation area observed obstructed by a large insert of wraps.
      • Corrective Action(s): Wraps were removed. To ensure staff wash their hands regularly, all hand sinks are to be unobstructed and available at all times with adequate supply of soap and paper towel.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed several times washing dishes at two-compartment sink then proceeding to prepare drinks in front area.
      • Corrective Action(s): Staff member was instructed to wash hands and educated on the importance of washing hands when changing tasks. To prevent the spread of disease, ensure hands are washed:
      • 1. Before and after touching your face, mask, nose, eyes, or mouth
      • 2. After using the toilet
      • 3. Before and after preparing food
      • 4. After eating food
      • 5. After touching personal objects such as cell phones
      • 6. After washing dishes and before putting clean dishes away
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use peanut butter scoop observed stored in room temperature water (24.7 C) on the counter.
      • Corrective Action(s): Storing soiled in-use utensils in room temperature water provides food, water, and temperature for bacteria to grow and multiply. In-use utensils are to be stored 1. in ice water measuring 4 C or below, or 2. in hot water measuring 60 C or above, or 3. stored dry on counter and cleaned/sanitized every two hours.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Black organic debris observed on caulking of two-compartment sink
      • 2. Long-standing debris observed on the gaskets of all reach-in coolers in front area
      • 3. Long-standing debris observed on floor under ice machine
      • Corrective Action(s): To maintain the premises in sanitary condition:
      • 1. Repair/replace caulking on two-compartment sink
      • 2. Clean and remove long standing debris from coolers on a regular basis
      • 3. Clean and remove long standing debris under ice machine
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff mentioned wheat grass juicer is sanitized once or twice a day. Cutting board is changed twice or three times a day.
      • Corrective action: Clean and sanitize the equipments. during inspection. All equipment must be washed and sanitized every 2 hr to prevent pathogen growth.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quaternary ammonia sanitizer concentration at 400ppm in sanitizing sink and sanitizer spray bottle.
      • Corrective action: discard or dilute sanitizer to achieve 200ppm QUATS concentration. Always prepare QUATS to measure at 200ppm, to make it food-grade. Higher concentration cannot be used for food-contact surface.
      • 2) Peanut butter scoop in pail of water which is at room temperature and has spinach leaves fallen in it.
      • Corrective action: Discard water and clean and sanitize the pail and scoop. Change water in pail every 2 hr to prevent microbial growth in the water which can potentially contaminate the food.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in back prep area was blocked with boxes.
      • Corrective action: Staff later cleaned the table and sink way accessible for handwashing. Never block handwashing sink to facilitate hand hygiene.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Box with frozen mango left on floor in freezer.
      • Corrective action: Place all foods above floor (at least 6 inches) to prevent potential contamination and to facilitate cleaning.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door open during inspection.
      • Corrective action: Close back door immediately, as it allows entrance for pest.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Freezer door is broken and cannot be opened from the inside.
      • Corrective action: Fix door immediately. This is a high risk issue where employee can potentially get trapped inside the freezer.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on site do not have valid FOOD SAFE level 1 or equivalent certification.
      • Corrective Action: At least one staff on site must have FOODSAFE Level 1 or equivalent at all times.
      • Date to be corrected by: 1 month
      • Corrective Action(s):
  22. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two Cell phones and one set of car keys on food contact surfaces. CORRECTED DURING INSPECTION - items removed and counter tops sanitized.
      • .
      • Corrective Action(s): Ensure counters are reserved for food items and food preparation ONLY. Do not place dirty items on countertops.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant food debris under ice machine on floors. Food Debris under cooler/freezer units.
      • .
      • Corrective Action(s): More cleaning of floors required.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Battery missing for paper towel dispensing unit.
      • .
      • Corrective Action(s): Replace old battery immediately.
      • .
      • Violation Score: 3
  23. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various milks stored on ice in ice bath and not in cooler unit at less than or equal to 4 degrees Celsius - CORRECTED DURING INSPECTION - items relocated to under counter cooler unit.
      • .
      • Corrective Action(s): Ensure ice baths are not used for potentially hazardous food storage as they can not maintain food items at temperatures less than or equal to 4 degrees Celsius
      • .
      • Violation Score: 5
  24. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal items, coat and cell phones, placed on food prep counter. CORRECTED DURING INSPECTION - items removed. Surfaces sanitized.
      • .
      • Corrective Action(s): DO NOT place personal items (purses, jackets, cell phones) on surfaces intended for food preparation. These items are not sanitary.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean underneath juice dispensing spout.
      • Clean ice scoop and container scoop is stored in at the end of each night. Container requires cleaning.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole in cupboard below handsink where plumbing leads into floor/wall. Rodent droppings may be present - it is difficult to determine if debris is rodent droppings.
      • .
      • Corrective Action(s): Seal hole in wall with caulking or some other non-chewable materials (such as metal pot scrubbers)
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • - Under front coolers and freezers
      • - Floor behind and under ice machine.
      • - Inside cupboard under handsink. Sanitize area with 200ppm Chlorine or equivalent. Area may have been contaminated by rodent droppings.
      • .
      • Corrective Action(s):
      • Violation Score: 3