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Ledger Place

4100 Ledger Ave, Burnaby · Restaurant

6 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No battery at soap dispenser at handsink by dishwasher.
      • 2. No paper towel in dispenser at handsink by dishwasher.
      • Corrective Action(s): Replenish liquid handsoap and paper towel at handsink.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed on shelving racks.
      • Corrective Action(s): Transfer open bags of dry goods in food grade and pest proof containers.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables observed at room temperautre with temperature of 37oC. Chef indicated food was cooled and was placed in cooler up until 10 minutures before I arrived. When asked, chef indicated food was made at 10am, then placed at room temperature for 1 hour until placed in cooler for 3.5 hours.
      • Corrective Action(s): Cool foods properly:
      • 60oC to 20oC in 2 hours at room temperature; then
      • 20oC to 4oC in 4 hours in cooler.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetables observed at room temperautre with temperature of 37oC. Chef indicated food was cooled and was placed in cooler up until 10 minutures before I arrived. When asked, chef indicated food was made at 10am, then placed at room temperature for 1 hour until placed in cooler for 3.5 hours. Once chef removed food from cooler, it will be reheatd in hot holding unit.
      • Corrective Action(s): Foods must be reheated to 74oC before placing in hot holding unit that is over 60oC. Chef advised to reheat food before placing in hot holding unit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods such as cooked chicken, fries, and cooked vegetables observed on top of hot holding unit at time of visit. Temperatures of foods ranged from 33oC to 43oC. Chef indicated foods were just made.
      • Corrective Action(s): Potentially hazardous foods must be kept hot over 60oC or under 4oC at all times.
      • Chef was directed to reheat food then place in hot holding unit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bin is placed in front of handsink at time of visit.
      • Corrective Action(s): Handwashing stations must be accessbile at all times. Garbage bin has been relocated.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observerd on shelf in storage room.
      • Corrective Action(s): Transfer open bags of dry goods in food grade containers.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions