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Kitchen On The Ridge

22375 Lougheed Hwy, Maple Ridge · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two hot holding units containing sauces observed at 50C. Staff removed from hot holding and heated on the stove. Staff noted the two holding units take longer to reach 60C.
      • Corrective Action(s): Ensure that foods are not placed in the hot holding unit until they can reach 60C or higher. Replace or repair the hot holding unit if its starting to fail. Use a probe thermometer to check temperatures regularly.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Raw meats observed being washed directly in the two compartment sink. Meats were removed.
      • 2) Ventilation hood has significant grease acculumation.
      • Corrective Action(s): 1) Corrected During Inspection: Ensure that staff do not wash raw meats in the two compartment sink as this is designated for manual warewashing. Washing meats in the sink can lead to contamination of pathogens onto dishware and utensils. Ensure staff deep clean and sanitize the sinks before any other use.
      • Date to be corrected by: immediately
      • 2) Ensure to clean the ventilation hood. Maintain a regular schedule to clean the ventilation hood. The ventilation hood must be cleaned so grease does not contaminate food.
      • Date to be corrected by: March 31, 2026
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer sprays observed over 400 ppm. Bleach sanitizer sprays were corrected to 200 ppm.
      • Corrective Action(s): Ensure that all bleach sanitizer sprays/buckets being used do not exceed 200ppm. Maintain sanitizer at 100-200ppm chlorine and change out as needed. Use your chlorine test strips to verify the concentration.
      • Date to be corrected by: immediately
      • Violation Score: 5
  3. Routine Inspection

    0 infractions