Skip to content
Loading map…

La Meza Grill

11955 88th Ave, Delta · Restaurant

27 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back area for food preparation hand sink out of order due to clog in drain.
      • Corrective Action(s): Operator aware of issue and to have hand sink serviced. In the interim, staff to wash hands at the adjacent 2 compartment sink.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Box of frozen pork bones observed thawing at room temperature in back food preparation area. Internal food product temperature at 18 degrees C.
      • Corrective Action(s): Discarded. Ensure all frozen foods are thawed in an acceptable manner. Thaw under cold running water or in the cooler.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed throughout the premise.
      • Corrective Action(s): Clean underneath and behind equipment on a daily basis. Remove soiled cardboard used to line the floor at the cooking line. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection back area for food preparation hand sink out of order due to clog in drain.
      • Corrective Action(s): Operator aware of issue and to have hand sink serviced. Correct immediately.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of quats sanitizer solution in the kitche observed to be over 400ppm in concentration. Pail of quats sanitizer solution in the front serving area also observed to be over 400ppm in concentration. Reminder to follow manufacturer's directions on dilution. Verfiy concentration with test strips.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back area hand sink obstructed from use with a large baking tray.
      • Corrective Action(s): Do not obstruct hand sinks, always have clear and available for staff to hand wash.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature approximately -2 degrees C. Back area 2 door freezer at -14 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the kitchen and in the back area food preparation area.
      • Corrective Action(s): Clean all food spills quickly, eliminate any standing water, and thoroughly clean underneath and behind all equipment/shelves. Contact a pest control company if required. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in freezer ambient air temperature approximately -2 degrees C. Back area 2 door freezer at -14 degrees C.
      • Corrective Action(s): Adjust temperature setting and service if required. Ensure all freezer units are capable of maintaining -18 degrees C or less. Correct by August 20, 2025.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse temperature at the plate level 67 degrees C.
      • Corrective Action(s): For the final rinse cycle the minimum final rinse temperature must be at or above 180 degrees F or 82 degrees C at the gauge and at or above 71 degrees C at the plate level. Service the high temperature dishwasher. Correct immediately.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher final rinse temperature at the plate level 67 degrees C. Rinse temperature gauge not serviced and still stuck at reading of 146 degrees F.
      • Corrective Action(s): For the final rinse cycle the minimum final rinse temperature must be at or above 180 degrees F or 82 degrees C at the gauge and at or above 71 degrees C at the plate level. In the interim, operator has setup the 2 compartment sink for manual warewashing. 200ppm quats available for sanitizing dishes and utensils.
      • 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): Cut carrots and cabbage observed stored in the back area 2 door cooler with an ambient air temperature of 8-9 degrees C.
      • Corrective Action(s): Ensure all cut fruit and vegetables are stored at or below 4 degrees C. Cut carrots and cabbage relocated to the walk in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back area used food preparation not provided with an approved food contact surface sanitizer solution.
      • Corrective Action(s): Ensure the back area food preparation area is also provided an approved food contact surface sanitizer solution. 200ppm quats prepared by staff.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires improvement. Food debris accumulations observed throughout the main cooking line. Grease and food debris accumulations observed around the deep fryer, stove, and grill.
      • Corrective Action(s): Thoroughly clean the main cooking line. Correct by February 3, 2025.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Back area 2 door cooler ambient air temperature observed to be 8-9 degrees C.
      • - High temperature dishwasher digital display not in good working order. Reading appears damaged and is unchanged with a temperature reading of 146 degrees F and "ready".
      • Corrective Action(s):
      • - Service and ensure cooler is capable of maintaining 4 degrees C or less. Correct by January 31, 2025.
      • - Service the high temperature dishwasher digital display. Correct by February 3, 2025.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal food product temperatures of food products in inserts at both preparation coolers observed to be 10-12 degrees C. Lower section ambient air temperatures ~10 degrees C.
      • Corrective Action(s): Cold potentially hazardous foods in inserts reduced to half and ice added to supplement cold holding. All cold potentially hazardous foods in the lower sections relocated to the walk in cooler and sliding glass door cooler.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back area hand sink obstructed from use. Plastic food container lid placed on top of the hand sink basin.
      • Corrective Action(s): Ensure all hand sinks are clear of obstructions and available for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on the exhaust canopy. Food debris accumulations observed underneath the preparation coolers and around the main cooking line.
      • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy and in/around all cooking equipment. Correct by September 12, 2024.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Internal food product temperatures of food products in inserts at both preparation coolers observed to be 10-12 degrees C. Lower section ambient air temperatures ~10 degrees C. Water also observed pooling at the lower shelves for both coolers.
      • Corrective Action(s): Service both preparation coolers immediately. Ensure units are capable of maintaining 4 degrees C or less. Do not use the lower sections to store any cold potentially hazardous foods. Only small quantities of food products to be placed in the inserts. Any cold potentially hazardous not used up within 2 hours to be discarded.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice ladles and scoops for ice cream observed stored in standing water.
      • Corrective Action(s): Ensure rice ladles and scoops for ice cream are stored in clean containers/trays and cleaned on a regular basis. Ladles and scoops washed in the high temperature dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution for use at the main cooking line concentration well over 400ppm.
      • Corrective Action(s): Follow manufacturer's directions on dilution of quats. Ensure quats is diluted to 200ppm and available for sanitizing food contact surfaces.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dry products observed stored in Home Depot bucket.
      • Corrective Action(s): Do not store any food products in Home Depot buckets. Store food products in food grade containers. Correct immediately.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of food observed stored on the floor in the walk in cooler. Several containers of food products observed stored without proper covers in the sliding glass door cooler.
      • Corrective Action(s): Cover food products to protect from contamination. Ensure all food is protected from contamination at all times Correct immediately.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: 2 door freezer next to the walk in freezer ambient air temperatures ~ -12 degrees C. Operator's accurate indicating thermometer reading ~ 8 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust the temperature setting and ensure -18 degrees C. Service if required. Correct by December 18, 2023.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accmulations observed underneath and behind equipment and hard to reach areas. Soiled carboard observed stored on the floor in the cooking area. Grease accumulations observed on the exhaust canopy.
      • Corrective Action(s): Thoroughly clean underneath and behind all equipment. Focus cleaning efforts in all hard to reach areas. Do not use cardboard to line the floor in the cooking area. Thoroughly clean all aspects of the exhaust canopy. Correct by December 18, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door freezer next to the walk in freezer ambient air temperatures ~ -12 degrees C. Operator's accurate indicating thermometer reading ~ 8 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust the temperature setting and ensure -18 degrees C. Service if required. Correct by December 18, 2023.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1 or equivalent. Correct by January 15, 2024.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Uncovered food products observed in the sliding glass door cooler across from cooking area. Uncovered food products also observed in the lower sections of the preparation coolers.
      • - Scoops used to dispense food products observed stored directly in dry products.
      • Corrective Action(s): Cover all foods to protect from contamination. Do not store scoops and other dispensing utensils directly in dry products. Ensure all food is protected from contamination. Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Serving area hand sink paper towels not placed inside a holder or dispenser.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels in dispensers. Correct by August 23, 2023.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat Violation: All the cardboard has been removed, but some new ones were added under the plastic floor matt in the kitchen area.
      • Corrective Action(s): This is not sanitary because the cardboard is not easily cleanable and absorbs liquids which can lead to pest issues. The district EHO has requested for the operator to cease this practice. Discard the cardboard and just focus on doing more frequent cleaning to avoid build up.
      • Correction Date: Immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat Violation: The prep cooler on the right side has still not been fixed and is operating at 10 degrees C.
      • Corrective Action(s): Move all the perishables foods to the prep cooler on the left side because it is functioning at or below 4 degrees C. As per your district EHO, you may continue temporarily using the cooler on the right hand side but make sure you are adding ice to keep the temperature at or below 4 degrees C. The operator said that the technician has ordered the part for fix this.
      • Correction Date: Tuesday, March 28, 2023.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods internal food product temperatures in inserts at the right preparation cooler ~ 10 degrees C. Ambient air temperature of right preparation cooler lower section ~10-12 degrees C.
      • Corrective Action(s): Staff have placed ice in the food products to supplement cold holding. This is a temporary measure. Service the right preparation cooler and ensure it is capable of maintaining 4 degrees C or less.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly in ice machine.
      • Corrective Action(s): Store all scoops and dispensing utensils outside of food products. Ensure all food is protected from contamination and utensils are stored in sanitary manner at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registers 68-69 degrees C at the plate surface during the final rinse cycle.
      • Corrective Action(s): Premise is now restricted to single use dishes/utensils only. Utensils and equipment used for cooking to be washed, rinsed, then sanitized for 2 minutes in 200ppm at the 2 compartment sink.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink for preparation area obstructed from use by stainless steel tray and soiled tub used for meat storage.
      • Corrective Action(s): Ensure all hand sinks are clear of obstructions and available for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on the exhaust canopy. Food debris and grease accumulations observed on the exterior of both preparation coolers.
      • Corrective Action(s): Premise requires a thorough cleaning. Clean and sanitize all food equipment. Focus cleaning efforts underneath and behind all cooking equipment. Correct immediately.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Soiled cardboard used to line the floor in the main cooking area and hallway leading to the back preparation area. Cardboard also used to line shelves for dry products and shelves inside the walk in cooler.
      • Corrective Action(s): Cardboard is not a suitable material to line shelves or floors as it can absorb moisture and is not an easily cleanable material. Discard all cardboaord used to line the floor and shelves. Cease this practice of using cardboard line the floor and shelves.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Cold potentially hazardous foods internal food product temperatures in inserts at the right preparation cooler ~ 10 degrees C. Ambient air temperature of right preparation cooler lower section ~10-12 degrees C.
      • - High temperature dishwasher registers 68-69 degrees C at the plate surface during the final rinse cycle.
      • Corrective Action(s):
      • - Staff have placed ice in the food products to supplement cold holding. This is a temporary measure. Service the right preparation cooler and ensure it is capable of maintaining 4 degrees C or less. Correct immediately.
      • - Premise is now restricted single use dishes/utensils only. Utensils and equipment used for cooking to be washed, rinsed, then sanitized for 2 minutes in 200ppm at the 2 compartment sink. Service the high temperature dishwasher immediately. Ensure it is capable of
      • Violation Score: 15
  16. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Garlic rice observed reheating in the rice cooker.
      • Corrective Action(s): Ensure garlic rice or plain rice is reheated to 74 degrees C for 15 seconds within 2 hours then transferred to the rice cooker for hot holding at or above 60 degrees C. Operator reheated the garlic rice in the microwave.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of frozen fish observed thawing at room temperature at the 2 compartment sink.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed under cold running water or in the walk in cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations again observed on the exhaust canopy.
      • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy.This piece of equipment requires more frequent cleaning to prevent the buildup of grease. Correct by December 13, 2022.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Scoops and other dispensing utensils stored directly in dry products.
      • .
      • General organization requires improvement in the walk in cooler and freezer. Some food products not provided with adequate covers.
      • Corrective Action(s):
      • Ensure all scoops and other dispensing utensils are stored outside of dry products. Store these utensils in a sanitary manner at all times. Correct immediatley.
      • .
      • Organize contents in the walk in cooler and freezer. Ensure all food products are covered to protect from contamination. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on the exhaust canopy.
      • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy. Correct by June 21, 2022.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Both cutting boards on the preparation cooler counter tops discolored and with grooves, cut marks, etc.
      • Corrective Action(s): Plane the cutting boards or replace. Ensure all food contact surfaces are in good condition, smooth, non absorbant, and easy to clean. Correct by June 21, 2022.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Ambient air temperature of walk in cooler at time of inspection ~ 9 degrees C. Digital display gauge and control reading "sensor 9" and "setting 8".
      • The internal food product temperatures of the following items were observed:
      • - 2 large raw roats 9 degrees C.
      • - 2 small inserts of marinated pork rib 9 degrees C.
      • - Cooked chicken BBQ skewers 10-11 degrees C.
      • - 3 tubs of marinated raw chicken 10 degrees C.
      • - 4 tubs of marinated raw pork 9-10 degrees C.
      • - Tub of raw ground pork 10 degrees C.
      • - Tub of raw pork belly 9 degrees C.
      • - Cooked pork sisg in bags (5) 9 degrees C.
      • .
      • Inserts in preparation coolers ~ 6-7 degrees C.
      • Corrective Action(s):
      • Above items in the walk in cooler were discarded.
      • .
      • Instructed staff to store smaller quantities in the inserts and to use an ice bath during busy times.
      • Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer bucket observed stored in the back food preparation area hand sink basin.
      • Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is prepared and avaialble for use at all times. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer bucket observed stored in the back food preparation area hand sink basin. Hot water tap missing.
      • Corrective Action(s): Do not store any equipment/utensils in hand sink basins. Hand sinks are for hand washing purposes only. Install the hot water tap to the back food preparation area hand sink. In the interim, hand washing to be done in the adjacent 2 compartment sink.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed one staff wash hands with gloves on with no soap then proceed to dry with paper towels.
      • - Bar soap observed at the front service area hand sink.
      • Corrective Action(s):
      • - Gloves are to be single use and discarded when soiled. Before putting on new single use gloves hands must be washed with warm water with liquid soap then dryed using single use paper towels.
      • - Discard the bar soap. Wash hands with liquid soap. Correct immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils observed stored in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulations observed througout the premise.
      • Corrective Action(s): Clean underneath, behind and all hard to reach areas in around shelves, and equipment. Correct by August 30, 2021.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - At the time of inspection back food preparation area hand sink hot water tap missing.
      • - Ambient air temperature of walk in cooler at time of inspection ~ 9 degrees C. Digital display gauge and control reading "sensor 9" and "setting 8". After 1hour adjusting setting to 2 ambient air temperature observed to be 4-6 degrees C.
      • - Water observed leaking from the high temperature dishwasher.
      • Corrective Action(s):
      • - Install a tap for the hot water side for the back food preparation hand sink. Correct by August 30, 2021.
      • - Service the walk in cooler and ensure unit is capable of maintaining 4 degrees C or less. Do not use to store any cold potentially hazardous foods until serviced and followup inspection conducted by area environmental health officer. Correct immediately.
      • - Service the dishwasher. Correct by August 30, 2021
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard used to line the floor in the cooking area.
      • Corrective Action(s): Do not use cardboard to line the floor. Use the available rubber mats. Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1. Correct by September 30, 2021.
      • Violation Score: 1
  21. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Red stains (blood?) noted on the door handle of the fridge.
      • Corrective Action(s): Ensure door handles are clean to prevent cross contamination of food items.
      • Violation Score: 5
  22. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Red stains, food debris noted on handles of fridges. The portion of the wall that is below the counters are heavily soiled. Hard to reach areas are dirty. Dirty cardboards used on the floor. Dirty rags on the counter.
      • Corrective Action(s): 1) Clean the handles to prevent foodborne illnesses from cross contamination.
      • 2) Clean the walls. Clean all hard to reach area. Clean grime from the fire extingisher.
      • 3) Remove the cardboards and obtain nonslip mats.
      • 4) Store rags in sanitizer solution.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor covering is in poor condition in several areas (e.g., around the grease trap, floor drain, under the handsink)
      • Corrective Action(s): Repair the floors.
      • Violation Score: 5
  23. Routine Inspection

    0 infractions

  24. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting board is dirty.
      • Corrective Action(s): Remove black grime from cutting board.
      • Violation Score: 15
  25. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps under and between the double metal doors.
      • Corrective Action(s): Close the gaps.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Missing door on the ice machine.
      • Corrective Action(s): Replace the plastic sheet with a permanent door.
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pots of cooked foods were being cooled on top of the prep counter (36C).
      • Corrective Action(s): Cool food rapidly and refrigerate as soon as possible, i.e., use cooling wand or put in shallow containers and place inside the cooler as soon as possible.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many food items were stored at room temperatures, i.e., bubble tea ingredients, frozen meats and shrimps thawing at room temperature, various cooked foods stored on the rack just inside the door into the kitchen.
      • Corrective Action(s): Store meats and cooked foods in the fridge. Thaw frozen food in the fridge.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dirty woks being stored in the mop sink.
      • Corrective Action(s): Do not store or wash cooking equipment/tools in the mop sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored inside the ice machine.
      • Corrective Action(s): Store outside in a clean container.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps in the exterior doors.
      • Corrective Action(s): Close the gaps.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Blood was dripping onto the containers and plastic bags of food inside the upright double glass door fridge. The faucet handles of the handwashing station were dirty. The inside of the reach-in cooler across from the stove/grill were dirty. Spills and splatters noted on various surfaces.
      • Corrective Action(s): The blood has been clean up. Clean the kitchen thoroughly.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No door on the ice machine.
      • Corrective Action(s): Replace the door.
      • Violation Score: 1
  27. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of congee and sauce were stored at room temperature. Both items have been returned to the fridge during the inspection.
      • Corrective Action(s): Keep cooked foods out of the danger zone temperature. Keep hot above 60C or cold below 4C (in the fridge).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soils on the side of the handwashing sink.
      • Corrective Action(s): Ensure that the handwashing sink is clean to prevent recontaminating hands after they are washed.
      • Violation Score: 5