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Kilin Restaurant

1117 South East Frontage Road, McBride, V0J 2E0 · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: The bulk food container including rice bag, flour and starch buckets, were observed on the floor. *The bulk food area is not being maintained or serviced. All food used or to be used in a commercial food establishment must be protected from contamination and handled in a sanitary manner and store atleast above 15 cm/ 6 inches off from the ground.
      • Corrective Action: Ensure all the bulk food items including in the freezer, were stored atleast 15 cm/6 inches off from the floor to protect from he contamination. A follow up will be done to ensure compliance.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various utensils used a scoops are left in product for ongoing use including ingredient bins, flour and Starch. *Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: During the inspection, no active sanitizer was detected in the mechanical dishwashing equipment. This presents a significant public health concern, as the dishwasher is not adequately cleaning and sanitizing utensils. *Sanitizing solutions must be sufficiently concentrated to destroy bacteria and other harmful micro-organisms on food-contact surfaces. Failure to properly sanitize surfaces may lead to contamination of staff, clients, and food, increasing the risk of foodborne illness.
      • Corrective Action: As per the operator, dispensing pipe has some issue and is planning to change it before using the dishwasher. The new product was available in the facility at the time of inspection. Operator to not use the dishwasher for sanitizing until it is fixed and able to dispense sanitizer (if Chlorine then 50-100 ppm). Also, ensure to send an email with picture of the sanitizer test strips after fixing it by 4:30 PM on 11/ Sept/2025. A follow up inspection will be done and failure to comply might result in further action.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. *Cloths once used can harbour and grow bacteria if left as used at room temperature. A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination.
      • Corrective Action: This violation was corrected onsite and operator stored the cleaning clothes in the chlorine sanitizer bucket. The concentration of solution was measured as 100 ppm of chlorine.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods (raw meat) was left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator immediately covered the containers storing raw meat. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station is being used for purposes other than hand washing, such as washing vegetables. Public health significance - Handwashing sink should only be used for washing hands and should be fully equipped with hand soap, hot and cold running water and paper towel. This is to ensure proper use of handwashing station and to prevent cross-contamination which further helps to prevent spread of various foodborne illnesses.
      • Corrective Action: Operator to ensure that the handwashing sink is only used for the purpose of handwashing.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff members including the operator have valid food safety training at the time of inspection. A person in charge who has food safety training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.