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Kappa Restaurant

1450 George St, White Rock · Restaurant

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust and cobwebs and dead spiders in storage areas.
      • Corrective Action(s): Storage areas require routine cleaning. Remove equipment that is no longer needed for premises to facilitate easier cleaning.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator and manager's FOODSAFE Level 1 is expired.
      • Corrective Action(s): Renew FOODSAFE Level 1 training. Correct by April 9, 2024.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods located in bar cooler: sea urchin registered at 10.5 C, raw ground beef registered at 5.9 C, and spinach salad registered at 12 C.
      • Corrective Action(s): Staff stated these foods were only placed bar cooler one hour ago. Foods were re-located to the basement meat cooler which was at 4 C or below.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants in the basement storage area on shelves and behind freezers
      • Corrective Action(s): Ensure premise is free of pests. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust and debris behind and underneath equipment in kitchen. Dust and spider webs in basement.
      • Corrective Action(s): Facility requires a deep cleaning - focus cleaning efforts behind and underneath equipment. Correct by July 8, 2022.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint on wall near cook line is chipping and chippings are hanging above/near cook line.
      • Corrective Action(s): Remove pieces of chipping paint as this can cause physical contamination of food. All surfaces should be smooth, easily cleanable, non-absorbent and kept in good condition. Correct by July 8, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Fridge located by dishwasher ambient air temperature registered at 7.3 C. Only used for storage of whole vegetables.
      • 2. Meat cooler ambient air temperature registered at 5.5 C - internal temperature of meats was 0 C.
      • 3. Bar cooler ambient air temperature registered at 6.2. Stocked with beverages, spinach salad, beef and sea urchin.
      • 4. Vegetable cooler in basement ambient air temperature was 9 C.
      • Corrective Action(s): 1-4. All coolers must be at 4 C or below. Adjust temperature settings or repair coolers so that they can maintain a temperature of 4 C or below at all times.
      • Temperatures to be verified routinely.
      • Correct immediately.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelf for microwave oven is becoming worn and is difficult to clean.
      • Corrective Action(s): Wooden painted microwave oven shelf is to be resurfaced so it is smooth, impervious to moisture, and easy to clean (or replace) - correct by January 2020.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some black residue noted behind the dishwashing sink.
      • Corrective Action(s): Clean around faucet and at backsplash/wall area behind the dishwashing sink.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizing solution is used to sanitize cutting boards and knives.
      • This needs to be done more frequently.
      • Corrective Action(s): Wash, rinse, sanitize (1 tsp bleach in 1 litre water), and air dry cutting boards, knives and food contact surfaces every 4 hours during food preparation and when open.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions