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Khana Peena Lounge Ltd

2 - 9436 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Khana Peena Lounge Ltd has been inspected 12 times by Fraser Health Authority since November 30, 2023. The most recent inspection, on August 10, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 5 separate inspections, most recently on August 10, 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 5 times across 5 separate inspections, most recently on August 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 12, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on June 3, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 12, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

12 inspections

  1. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated dough mixer is only washed with soap and water.
      • Corrective Action(s): Ensure all food contact surfaces and food equipment is washed, rinsed, sanitized and then air dried.
      • Fraser Health dishwashing infographic in Hindi provided.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser jammed at the hand sink closest to the cooking line.
      • Corrective Action(s): Ensure every hand sink is equipped with hot and cold running water, liquid soap and single-use towels.
      • Hand sinks must also be free of obstruction at all times.
      • Use the second closest hand sink for washing hands until the soap dispenser is replaced or repaired.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Milk crate used for the storage of peeled onions; crate appeared visibly dirty and crate was stored on the floor. Knife stored directly on the peeled onions. Staff picked up crate and container from the floor and placed on cutting boards; staff did not sanitize the bottom of the crate or container.
      • 2. Fly strips hung very close to areas where food is prepped or clean dishes are stored.
      • 3. Dirty apron hanging right above the dishwasher door/tray.
      • 4. Non food items stored on cutting boards such as glove boxes.
      • 5. Cutting boards are worn out.
      • Corrective Action(s): 1. Do not use dirty crates for the storage of food. Do not store crates directly on the floor. Do not store utensils on top of food. Wash all onions before using. Sanitize the bottom of all crates/containers before putting them on food counters.
      • 2. Do not hang fly strips above or close to food prep/storage areas or where clean dishes are stored.
      • 3. Do not hang dirty aprons in the way of the dishwasher where clean dishes will be.
      • 4. Do not store random items on food counters/cutting boards.
      • 5. Replace worn out cutting boards.
      • Correct immediately.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint around the two compartment sink is chipping and surrounding area is mouldy.
      • This is a repeat violation.
      • Corrective Action(s): Replace chipping paint with a surface that is smooth, non-porous and easy to clean.
      • Correct immediately.
      • Failure to comply may result in further enforcement action.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Soap dispenser jammed at the hand sink closest to the cook line.
      • Corrective Action(s): Repair/replace soap dispenser so it working as intended.
      • Correct immediately.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in buckets with wiping cloths registered 0 ppm chlorine.
      • Staff stated solution was made two days ago.
      • Corrective Action(s): Ensure a fresh solution is made daily.
      • Staff prepared fresh buckets of sanitizer solution that registered 200 ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink closest to prep cooler was obstructed with a box of cling wrap.
      • Corrective Action(s): Ensue hand sink is always free of obstruction.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dirty crate (of cilantro) stored on the cutting boards of the prep table.
      • Phone stored on cutting board.
      • Food tongs hung near the dishwasher door and come into contact with the food handler's head when dishes are being loaded/unloaded into the dishwasher.
      • Corrective Action(s): Do not store dirty crates or phones on top of food contact surfaces/cutting boards.
      • Store utensils in a way that protects them from contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted throughout premises.
      • Corrective Action(s): Premises must be free of flies. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cutting boards are worn out.
      • Garbage bins containing organics are not removed/emptied from premises daily.
      • Dough mixer not cleaned after use (last used two days ago).
      • Dirty water not removed from steam table (last used 3 days ago).
      • Corrective Action(s): Replace cutting boards frequently. Cutting boards must be kept in a clean condition.
      • Remove garbage from premises daily.
      • Clean equipment after use/daily.
      • Do not leave stagnant water in steam tables.
      • Premises requires a deep cleaning.
      • Correct immediately.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint around two compartment sink is chipping and area is moudly.
      • Corrective Action(s): Replace chipping paint with a surface that is smooth, non-porous and easy to clean.
      • Correct by July 3, 2026.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: REPEATED VIOLATION
      • 1. No surface sanitizer was onsite at the time of inspection. Staff prepared sanitizer solution during inspection. 200ppm bleach concentration recorded.
      • 2. High temp mechanical dishwasher was not working. Refer to violation 308
      • Corrective Action(s): Ensure that all food contact surfaces/dishes/utensils are properly washed and sanitized.
      • - Food grade surface sanitizer should be prepared daily at the start of facility operation.
      • - Repair the dishwasher immediately.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: REPEATED VIOLATION
      • 1. Handwash sink near prep cooler was blocked with pile of buckets and was not accessible to staff for use.
      • 2. Large handwash sink lacked paper towels. Staff stated that paper towels are out of stock.
      • Corrective Action(s): Ensure that all handwash stations are supplied with hot and cold water, liquid soap and single use paper towels.
      • - Do not block the sinks and ensure that all handwash sinks are accessible to staff for use.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: REPEATED VIOLATION
      • - Few fruit flies observed in the dishwashing area.
      • Corrective Action(s): Please contact your pest control company and implement appropriate control measures.
      • TO BE CORRECTED BY - Immediately and ongoing
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: REPEATED VIOLATION
      • - Facility leaves organic waste in the garbage bin overnight. This could attract flies into the facility. No lid was used to cover the bin.
      • Corrective Action(s): As previously discussed, discard garbage by end of day and use lid to cover the garbage bin.
      • TO BE CORRECTED BY - Immediately and ongoing
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEATED VIOLATION
      • 1. High temp mechanical dishwasher in place. Dishwasher was run multiple times and max temperature of 63.1C recorded at plate level during rinse cycle. Staff stated that technician serviced the dishwasher last week.
      • 2. Mixer/grinder jar used for grinding garlic was broken/cracked. Tape was used around the jar. Staff discarded the jar during inspection.
      • Corrective Action(s): - Repair the dishwasher immediately.
      • - Replace the broken jar with new one.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: REPEATED VIOLATION
      • - One stove burner was observed in the kitchen, not under the kitchen hood and was added without Fraser Health approval.
      • - Electric oven was in the kitchen and was not approved. Staff stated that it is not in use.
      • - Propane tank (unhooked) was observed in the kitchen.
      • Corrective Action(s): Please ensure that premises is maintained as per the approved plans. Prior to making any service/floor plan change, Fraser Health approval is required.
      • - Remove all the equipment that were not approved by Fraser Health as part of facility operation.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Bush 'Orange Red dye' was observed in the kitchen. This dye is not considered food grade and can cause serious health problems.
      • Corrective Action(s): Staff discarded the container during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEATED VIOLATION
      • 1. No surface sanitizer was onsite at the time of inspection. Staff prepared sanitizer solution during inspection. 200ppm bleach concentration recorded.
      • 2. High temp mechanical dishwasher was not working. Staff stated that manual dishwashing is conducted until the dishwasher has been repaired. Staff was requested to demonstrate steps of manual dishwashing and head chef stated sanitize -> wash with soap -> rinse with clean water. Staff was unable to demonstrate proper steps of manual dishwashing.
      • Corrective Action(s): Until the dishwasher has been repaired, please conduct manual dishwashing. Proper steps were discussed with staff during inspection: scrape --> wash with detergent --> rinse --> sanitize --> air dry. Staff prepared 200ppm bleach sanitizer solution during inspection.
      • All dine services to be suspended or use take out containers for dine in services until the dishwasher has been repaired.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: REPEATED VIOLATION
      • 1. Handwash sink near prep cooler was blocked with electric oven and was not accessible to staff for use.
      • 2. Large handwash sink lacked paper towels. Dirty dishes were observed in the sink. Staff brought paper towels during inspection.
      • 3. Handwash sink in the side kitchen had broken hot water tap and no paper towels.
      • Corrective Action(s): All handwash stations must be accessible to staff for handwashing. Ensure that each sink has supply of hot and cold water, liquid soap and single use paper towels.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. In the walk in cooler, multiple food items were directly on the floor.
      • 2. Multiple flour bags were stored directly on the floor in the side kitchen.
      • Corrective Action(s): Storing food items directly on the floor can result in potential food contamination. Please remove the food items from floor and store them at least 6 inches off the floor.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has started pizza services. However, operator was previously advised to submit Food Safety Plan for review and approval prior to commencing any new services.
      • Corrective Action(s): Submit the Food Safety Plan for pizza to your district EHO for review. Until the district EHO approves the Food Safety Plan, no pizza to be served for public consumption.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: REPEATED VIOLATION
      • Fruit flies observed in the kitchen and dishwashing area.
      • Corrective Action(s): Please contact your pest control company and implement appropriate control measures.
      • TO BE CORRECTED BY - Sep 15, 2025
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Dirty dishes from last night were left in the dishwashing sink overnight.
      • 2. Garbage bin in the back has food left overs and no lid to cover the garbage.
      • This could attract flies/pest into the facility.
      • Corrective Action(s): 1. Do not leave dirty dishes in the sink overnight.
      • 2. Use a garbage bin with lid and keep it covered at all times.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEATED VIOLATION
      • 1. High temp mechanical dishwasher in place. Dishwasher was run multiple times and temperature recorded at plate level was 41C. One of the tubes were not connected to any chemical bucket. Only one tube was observed inside the rinse bucket.
      • 2. Handwash sink located in the side kitchen had broken hot water tap.
      • 3. Mixer/grinder jar used for grinding garlic was broken/cracked. Tape was used around the jar.
      • Corrective Action(s): 1. Please repair the dishwasher and handwash sink immediately.
      • 2. Discard the broken jar and replace it with new one.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: REPEATED VIOLATION 1. One burner stove was observed again in the kitchen stored outside the kitchen hood.
      • 2. Small electric oven observed in the kitchen. Staff stated that it is used for making pizza.
      • 3. Another one burner stove was hooked to propane tank and was observed on the side of kitchen. 3 additional propane tanks observed in the kitchen.
      • Both stoves were included to facility operation without Fraser Health approval.
      • Corrective Action(s): Prior to adding new equipment or service change, Fraser Health approval is required. Please remove both stoves offsite.
      • - Submit proposed floor plan to add electric oven.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: REPEATED VIOLATION
      • At the time of inspection, 2 staff were on duty. Both confirmed that they do not have valid FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): As previously mentioned, at least one staff on duty must have valid FOODSAFE Level 1 or equivalent in operator's absence.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 1
  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of chlorine residual in sanitizer bucket recorded >200ppm. This could result in chemical contamination of food when used to sanitize food contact surface. Education provided and staff prepared new sanitizer solution. Chlorine residual recorded at 200ppm.
      • Corrective Action(s): Please ensure that all food contact surfaces are adequately washed and sanitized.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - At the time of inspection, sanitizer spray bottle was recorded at 0ppm chlorine residual. Staff showed bottle of cleaner being used for sanitizing food contact surfaces i.e. prep tables.
      • - 0ppm chlorine residual recorded during rinse cycle at low temp mechanical dishwasher.
      • - No bleach bottle or any other sanitizer available onsite to carry out sanitizing step.
      • Staff brought new bleach bottle during inspection. 200ppm bleach solution was prepared in spray bottle at the time of inspection. 200ppm bleach sanitizer solution was prepared in second sink of 2 compartment to be used for sanitizer step.
      • Corrective Action(s): Please ensure that all food contact surfaces/equipment/utensils are adequately cleaned and sanitized.
      • - Use manual dishwashing to clean and sanitize all the food contact surfaces/utensils/dishes.
      • - Only single use cutlery/dishes to be used for dining area until dishwasher has been repaired and district EHO conducts follow up inspection to verify.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handwash sink near prep cooler lacked liquid soap.
      • 2. Paper towel dispenser at handwash sink in the side kitchen and near dishwashing area lacked paper towels.
      • Staff brought new liquid soap bottles at the time of inspection. Paper towel dispenser were restocked.
      • Corrective Action(s): Please ensure that all handwash sink are equipped with liquid soap, single use paper towels and both supply of hot and cold water.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One burner stove was observed near the cooking line. This burner stove was not under the kitchen hood. At the time of inspection, pan of oil was observed on the burner and thick oil build up on the wall behind the burner.
      • Corrective Action(s): Please ensure that facility is maintained as per the approved plans. Adequate ventilation should be provided at the cooking line.
      • - City of Surrey Fire department will be notified to ensure compliance with City bylaws.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): During inspection, raw frozen fish was observed being thawed in the prep sink filled with water. Temperature of water and fish recorded at 21C. Staff stated that raw fish was put in the sink 1 hour ago and HOT WATER was used for thawing. Considering time <2hrs, fish was stored back in walk in cooler during inspection.
      • Corrective Action(s): Please ensure that frozen potentially hazardous food is thawed in an acceptable manner to prevent the risk of food contamination.
      • - In walk in cooler overnight at temperature of 4C or below
      • - Under cold running water
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed at the handwash sink near prep cooler.
      • Corrective Action(s): - Please contact your pest control company and install appropriate control measures to address this issue.
      • - Ensure that facility is kept free of pests at all times.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food spill observed on door of stainless steel freezer.
      • 2. Brown rags were observed sitting on floor at multiple spots.
      • 3. Build up of oil/grease observed on the ventilation hood.
      • Corrective Action(s): - Please clean up the spill and ensure that facility is maintained in good sanitary condition.
      • - Do not leave rags on the floor.
      • TO BE CORRECTED BY - Immediately
      • - Clean up the ventilation hood by Nov 22, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp mechanical dishwasher not in good working order. 0ppm chlorine residual recorded during rinse cycle. Multiple runs were conducted to verify the concentration of chlorine.
      • Corrective Action(s): Please repair the dishwasher immediately.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 staff were onsite during inspection and both lacked FS Level 1 certificate or equivalent.
      • Corrective Action(s): Please ensure that in operator's absence, at least one staff on duty has FS level 1 or equivalent. Schedule staff accordingly or have all your staff FS certified.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Large block of marble cheese in the walk-in cooler had mould growth all over.
      • 2. Temperature of glass door cooler in back = 19.1 degrees Celsius. Staff were not sure how long the cooler had been off for. Several potentially hazardous foods present in this cooler.
      • Corrective Action(s):
      • 1. Discard block of cheese immediately.
      • 2. Discard the following potentially hazardous foods: 1 gallon of 3.25% milk, 4 bricks of butter, 3 packs of shredded cheese, 7 packs of paneer, 1.25 crates of eggs, 14 packs of whipping cream, large brick of cheddar cheese.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Concentration of sanitizer in all pails = 0 ppm chlorine. Staff informed that "sanitizer" which was found to be glass cleaner was present in the pails.
      • 2. No bleach available onsite for manual dishwashing. Staff informed bleach finished last night.
      • Corrective Action(s):
      • 1. Prepare a 100-200 ppm chlorine (bleach) sanitizer solution in all pails (1/2 tsp bleach per litre water).
      • 2. Immediately purchase a new bottle of bleach to prepare sanitizer for manual dishwashing.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Raw chicken and fish stored on top shelf in walk-in cooler, above ready to eat foods.
      • 2. Open bags of all purpose flour and durum flour observed.
      • Corrective Action(s):
      • 1. Store raw meat products and fish below ready to eat foods. This was corrected during the inspection.
      • 2. Transfer open bags of all purpose flour and durum flour to pest proof containers.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • 1. Pizza was being prepared onsite at the time of inspection. Pizza has not been approved as a menu item as per the approved Food Safety Plan.
      • 2. Display cooler with sweets still present onsite even though it was discussed with the Operator that this was not approved.
      • Corrective Action(s):
      • 1. Immediately stop preparing pizza. Do not prepare or serve pizza as it is an unapproved food item.
      • 2. Remove display cooler with sweets from the premises. Sweets are not permitted to be served from this display cooler.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. High temperature dishwasher still not working adequately as dishes sanitizing with 61.1 degrees Celsius.
      • 2. Temperature of glass door cooler in back (near washroom) = 19.1 degrees Celsius.
      • Corrective Action(s):
      • 1. Service high temperature dishwasher today. Dishes need to be sanitizing with at least 71 degrees Celsius at the dish level after the final rinse cycle.
      • 2. Repair glass door cooler in back so temperature is maintained at or below 4 degrees Celsius.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • 1. Dish soap and sponge stored at hand sink by the large prep cooler.
      • 2. Shelves above large prep cooler have exposed wood.
      • Corrective Action(s):
      • 1. Remove dish soap and sponge from this hand sink. All hand sinks are to be used as designated hand washing stations only - not permitted to be used for dishwashing or preparation. This was corrected during the inspection.
      • 2. Seal shelves above large prep cooler with sealant or paint.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • No staff onsite had certification in FOODSAFE Level 1 or it's equivalent.
      • Corrective Action(s):
      • Immediately register all staff in a FOODSAFE Level 1 course or it's equivalent. At least one person onsite must hold certification of FOODSAFE Level 1 or it's equivalent. Repeated violation will result in an immediate Violation Ticket.
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The following areas still require cleaning:
      • - Baffles of ventilation canopy.
      • - Walls, ceiling and floor of kitchen.
      • - Shelving units and storage areas.
      • Corrective Action(s):
      • Clean all areas listed above.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • High temperature dishwasher has still not been serviced for it's leaking problem. Operator informed that the Plumber will come by tomorrow to service the dishwasher.
      • Corrective Action(s):
      • Service high temperature dishwasher to ensure dishes are being sanitized with at least 71 degrees Celsius at the dish level after the final rinse cycle.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • 1. 3-compartment sink not flush against the wall.
      • 2. Faucet of hand sink by stove is leaking when turned on.
      • Corrective Action(s):
      • 1. Seal 3-compartment sink to wall with silicone/caulking to prevent water damage/mould growth on wall.
      • 2. Repair faucet of hand sink by stove so it does not leak.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation:
      • Operator stated that several equipment is not used for the facility and will be removed from the premises.
      • Corrective Action(s):
      • Remove all items/equipment not needed for the operation of the premises.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • Temperature of walk-in cooler = 11.3 degrees Celsius.
      • Temperature of large prep cooler = 8.6 degrees Celsius.
      • Corrective Action(s):
      • Discard all potentially hazardous foods from walk-in cooler and large prep cooler.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation:
      • Pizza still stored in pizza warmer that was turned off.
      • Corrective Action(s):
      • Discard pizza in pizza warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • High temperature dishwasher is not working as noted in violation 308. Facility is using manual dishwashing however it is not conducted in a proper manner as dishes are not being washed, rinsed and sanitized.
      • Corrective Action(s):
      • Ensure manual dishwashing is conducted using the following steps:
      • 1. Scrape
      • 2. Wash with detergent and +45 C water.
      • 3. Rinse with +45 C clean water.
      • 4. Sanitize with 200 ppm chlorine (bleach) sanitizer.
      • 5. Air dry
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • 1. Hand washing stations by prep cooler and cookline completely blocked with dirty dishes.
      • 2. Hand washing station at back by pizza warmer does not have paper towels.
      • Corrective Action(s):
      • All hand washing stations must be easily accessible at all times and fully equipped with liquid soap, paper towels and hot/cold running water.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation:
      • No employees observed to wash hands during entire inspection.
      • Corrective Action(s):
      • Educate employees on proper and frequent hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Open bag of flour stored on floor beside a dirty mop
      • - Multiple foods double stacked on prep counter and in coolers
      • - Open cans of tomato paste stored in walk-in cooler
      • - Fish stored on top of dough in walk-in cooler
      • Corrective Action(s):
      • - Ensure all food is covered and protected from contamination.
      • - Store all food in pest proof containers.
      • - Discard open can of tomato paste.
      • - Store meats below ready to eat foods.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Deep cleaning required for the following:
      • - Baffles of ventilation canopy
      • - Cookline (stoves)
      • - Under and behind all equipment, sinks, storage areas
      • - Prep counters
      • - Inside all sinks
      • - All shelving units
      • - Used knives stored in bucket
      • - Used kitchen utensils/ladles stored in bucket with water
      • - All hand-held equipment (e.g. blenders)
      • - Walls of kitchen
      • - Ceiling of kitchen
      • - Floor throughout entire facility
      • Corrective Action(s):
      • Deep clean all areas listed above. Review your Sanitation Plan with entire staff for daily, weekly and monthly cleaning.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Temperature of walk-in cooler and large prep cooler not maintained at proper temperatures. Walk-in cooler = 11.3 degrees Celsius. Large prep cooler = 8.6 degrees Celsius.
      • 2. According to the Operator, the high temperature dishwasher is turned off due to a leaking problem.
      • Corrective Action(s):
      • 1. Service walk-in cooler and large prep cooler to ensure temperature is maintained at or below 4 degrees Celsius.
      • 2. Service high temperature dishwasher to ensure dishes are being sanitized with at least 71 degrees Celsius at the dish level after the final rinse cycle.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • - 3-compartment sink not flush against the wall.
      • - Pots and pans stored under 3-compartment sink.
      • - Dirty rags observed at dish pit.
      • Corrective Action(s):
      • - Seal 3-compartment sink to wall with silicone/caulking to prevent water damage on wall.
      • - Store all clean dishes in a designated storage space.
      • - Remove dirty rags from dish pit.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation:
      • Operator stated that several equipment (e.g. pizza oven, dough mixer, display cooler) is not used.
      • Corrective Action(s):
      • Remove all items/equipment not needed for the operation of the premises
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

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