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Lee Garden Seafood Restaurant

110 - 6401 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Lee Garden Seafood Restaurant has been inspected 31 times by Fraser Health Authority since July 24, 2017. The most recent inspection, on September 2, 2026, found no infractions.

7 of 31 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 13 times across 13 separate inspections, most recently on August 31, 2026. For example: 209 - Food not protected from contamination [s. 12(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 6 times across 6 separate inspections, most recently on August 31, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 5 times across 5 separate inspections, most recently on January 13, 2026. For example: 304 - Premises not free of pests [s. 26(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 June 23, 2022. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 27, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(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.

31 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Trays of raw prawns at room temperature with no time tracking at 18 deg C
      • Corrective Action(s): Prawns moved to walk in cooler. Do not leave prawns out at room temperature unless you are ACTIVELY using them. Do not leave the prawns sitting in the sink at room temperature. Do not leave any meats or seafood sitting at room temperature.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in walk in cooler uncovered : plastic containers with lotus roots, other vegetables in water, etc.
      • BBQ duck sitting on top of container uncovered
      • Corrective Action(s): Cover all food items in walk in cooler, especially because the walk in cooler racks are dirty and can contaminate/drop debris into the food below.
      • Correct by: Immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse observed upstairs underneath one of the racks in the dry storage room.
      • Corrective Action(s): 1) Remove dead mouse
      • 2) Clean and sanitize affected area immediately
      • 3) Send copy of pest control report to EHO
      • Correct by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor sanitation throughout kitchen:
      • 1) Floors underneath stove and the wall in the corner by the stove is filled with grease/blackened debris
      • 2) Walk in cooler racks (the one against the wall at the back of the cooler and the one by the entrance door) are full of debris
      • 3) Mould on the stainless steel wall panels behind the spray hose in the dishwashing area
      • 4) Ceiling panels full of black dust that can fall onto the surface below
      • Corrective Action(s): Full cleaning required.
      • Failure to clean will result in immediate closure upon follow up inspection.
      • Repeat violation of cleaning issues wil result in immediate closure.
      • Correct by: Immediately
      • Violation Score: 15
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has improved but still dirt/grease buildup observed on the floors behind some of the frying equipment
      • Corrective Action(s): Clean these areas thoroughly to remove all buildup
      • Correct by: today
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Rodent droppings observed on floors in the upstairs storage area as shown to manager.
      • 2) Rodent poison blocks observed in kitchen back storage corner area
      • Corrective Action(s): 1) Remove all droppings. Contact pest control. Send copy of report to EHO
      • 2) Remove rodent poison blocks from kitchen (done during inspection). No rodent poisons are permitted inside the facility. You must only use physical traps (ie. sticky traps, snap traps, etc)
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor sanitation noted in several areas of facility:
      • -Underneath cooking stoves on the floors , thick buildup of grease/black debris/ food debris/dirt
      • -Floor underneath the dry storage rack by the staircase to upstairs had a pool of black grease/oil/dirt/debris buildup
      • -Flour buildup underneath dry storage rack in the corner
      • -Pipes running into crab tanks are covered in green algae/moss, also the pipe along the wall leading to the crab tanks was covered in wet black mold/dirt
      • Corrective Action(s): Thorough cleaning is to be done throughout entire kitchen. If facility cannot find time to clean properly, facility will be closed until it can be cleaned.
      • Correct by: immediately
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles underneath cooking line are coming off, some are broken which is leading to the buildup of dirt/grease/debris
      • Corrective Action(s): Repair floors to be smooth and impervious to moisture
      • Correct by: 1 month
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many food items left at room temperature:
      • -Whole chickens left in sink at 23 deg C
      • -Large trays of cut vegetables by the kitchen entrance
      • -Marinated cooked beef in pan
      • **If you are not actively cutting or prepping any of these potentially hazardous food items, they should not be left out at room temperature
      • Corrective Action(s): All items moved into walk in cooler. If you want to leave items out at room temperature, begin time tracking them every 2 hours otherwise food items will be discarded.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed underneath shelving unit by the stairs as well as on the floor in the upper level by the stairway (showed this to staff member on site)
      • Corrective Action(s): 1) remove droppings and sanitize areas
      • 2) do not store any food items or boxes of food on the floor
      • 3) Provide copy of recent pest control report to EHO
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of grease debris underneath all cooking equipment in kitchen, requiring a thorough wash/deep clean
      • Surfaces of food equipment throughout kitchen need a thorough wipe down as well
      • Corrective Action(s): Clean all above mentioned areas thoroughly
      • Correct by: Today
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered food items:
      • -large bread/pastry item in walk in cooler
      • -Chopped pumpkin stored in large metal bowl on rack
      • -Various items in walk in cooler
      • Corrective Action(s): Ensure all food items are covered and protected from contamination.
      • Correct by: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed in upstairs area on floor, as shown to manager
      • Corrective Action(s): Remove droppings and clean affected areas
      • Correct by: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris buildup observed underneath cooking line as shown to manager on site
      • Corrective Action(s): Clean floors thoroughly, deep clean is to be done within the next week
      • Correct by: this week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tile underneath mop sink is broken/partially missing and is now collecting dirty water underneath.
      • Corrective Action(s): Replace broken tile so that the floor is smooth/easy to clean
      • Correct by: 2 weeks
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in upstairs dry storage area (floors underneath dry storage racks), as shown to staff on site
      • Corrective Action(s): Remove droppings and get pest control company to visit this week.
      • Correct by; this week
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor as observed during inspection:
      • -Grease/buildup of debris in kitchen particularly in the stove area
      • -Rodent Droppings as noted in violation code for pests
      • Corrective Action(s): Remove droppings and clean above areas as noted.
      • Correct by: today and ongoing
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: hot water knob for handwashing station by stove does not work
      • Corrective Action(s): Repair handwashing station immediately. In the meantime, staff are using other handwashing station by kitchen entrance.
      • Correct by: Today
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Refer to report #DSOG-CTMTWJ.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refer to report #DSOG-CTMTWJ.
      • Corrective Action(s):
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refer to report #DSOG-CTMTWJ.
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Open bags of dry foods stored in the upstairs storage room.
      • - Three trays of fried noodles stored double stacked, uncovered in the upstairs storage room.
      • - Large bucket of rice stored uncovered near the back staff washrooms.
      • Corrective Action(s): Cover all foods with saran wraps or plastic lids.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build up of dirt on ceiling tiles throughout the kitchen, especially above the dishwasher.
      • Corrective Action(s): Clean the ceiling tiles.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The door at the upright cooler is loose, not fully sealing the upright cooler. The ambient temperature of the upright cooler is measured at 5C.
      • Corrective Action(s): Fix the door. The doors must fully seal the cooler to prevent temperature fluctuation.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Missing working thermometers inside multiple coolers in the kitchen.
      • - The outside temperature gauge at the walk in cooler appears to be inaccurate.
      • Corrective Action(s): Provide working thermometers inside all refrigeration units.
      • Violation Score: 1
  13. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Upstairs storage areas not organized due to more multi-level shevles on order.
      • Corrective Action(s): Operator to verify (email) within 2 weeks for organizing the goods on shelves, cleaning and disinfecting the area
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple large buckets of cooling congee at room temperature or already in the Walk-in cooler:
      • -internal temperature ranging between 30-35 deg C
      • -no ice bath or ice wands in use to expediate cooling
      • NOTE: You were cited for this infraction back in the routine inspection June 13, 2018
      • Corrective Action(s): Discarded 6 large buckets of congee including the congee cooked and cooled in the fridge as same procedure was used as per operator.
      • You must cool FAST:
      • 60 deg C to 20 deg C within 2 hours: using ice baths and/or ice wands
      • then
      • 20deg C to 4 deg C within 4 hours: place in the fridge (do not place foods above 20 deg C in the fridge as you will warm up the entire fridge!)
      • Operator to submit Food Safet Plan for Congee: recipe based format for review
      • Reference Food Service Establishment Package: https://www.fraserhealth.ca/health-topics-a-to-z/food-safety/requirements-for-food-businesses#.Y9FyAXbMLaJ
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 handwash sinks deficient:
      • -handsink next to back door -the paper towel dispenser is coming out too slowly
      • -handsink in opposite corner of cooking line -the hot water pressure is too low at maximum
      • Corrective Action(s): Adequately stock handwash sinks and ensure they are in good working order
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -6 hanging whole BBQ Chicken in the Walk-in cooler unprotected. Operator indicates the whole chicken is received in bags but the bags were removed then hanged in the Walk-in cooler using hooks.
      • -A few food items stored on the floor under the multi-level shelves in Walk-in cooler
      • -Observed a few food trays in Walk-in cooler double stacked
      • Corrective Action(s): -Keep the chickens covered to protect from contamination.
      • -Do not place any foods on the floor under the multi-level shelves in the Walk-in cooler to faciliate cleaning
      • -Have a hard barrier between food trays when stacking
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The upstairs storage areas is accumulating goods and improper warehousing. Goods are stacked floor to ceiling and areas cannot be inspected because there is no organization .
      • A few bulk bags observed open (rice)
      • Corrective Action(s): Store goods on the multi-level shelves and in formulate aisles so as all areas can be inspected and cleaned
      • Store opened bulk bags in your rodent proof containers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food debris and grease under the cooking line AGAIN.
      • Equipment such as woks and dim sum trays stored under the cooking line AGAIN.
      • Corrective Action(s): REMOVE ALL EQUIPMENT under the cooking line -keep that area clear for cleaning purposes
      • Clean, degrease, mop under cooking line EVERYDAY
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Personal worker effects stored on upper shelves at cooking line such as bags and sweaters
      • Corrective Action(s): Do not store personal effects at your cooking line!
      • Workers are to store personal effects in the designated areas such as upstairs or in their cars
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed the carpet floor mat in front of the cooking line!
      • Corrective Action(s): DO NOT USE CARPET IN THE KITCHEN! It cannot be cleaned
      • Use the plastic floor mats you had before for extra floor traction
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at time of inspection (330pm) in the kitchen -wet wiping towels left on counters
      • Bar Glasswasher showing 0ppm chlorine residual as per test strips
      • Corrective Action(s): Bleach sanitizer must be available at all times at a concentration >100ppm chlorine residual as per test strips. The rinsed wiping towels are to be stored in the sanitizer when not in use.
      • Glasswasher must have a minimum chlorine concentation of >50ppm -operator to call serviceman immediately. Use the main washer in the meantime.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A busser tray of soaking celery under the utility sink as well as the 2 boxes of frozen pig feet
      • Upper shelves in kitchen at cooking line are sticky with residue
      • Corrective Action(s): Do not store open foods on the ground OR under sinks
      • Clean and sanitize all upper shelves -maintain your Cleaning Schedule for all surfaces
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 boxes of frozen chicken feet thawing under 2-compartment sink -surface temperature at -2 deg C
      • Corrective Action(s): Do not defrost at room temperature.
      • Defrost health safely either overnight in the fridge, under cool running water or as part of the cooking process
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly present around the mop sink area leading to stairwell upstairs
      • Corrective Action(s): Clean and sanitize surfaces, ensure your pest control is addressing fly control
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris under the cooking line, woks being stored under cooking line
      • Corrective Action(s): Remove all equipment under cooking line, store the woks upstairs -you must clean, mop and disinfect under the cooking line EVERY NIGHT
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher has no chlorine residual.
      • Daily Log sheets have not been maintained since August 2021
      • Corrective Action(s): Repair glasswasher
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily Temperature/Concentration Logs are not being maintained for fridges, dishwasher and glasswasher -posted logs show last checked back in August 2021!
      • Corrective Action(s): You should be maintaining the log sheets daily to ensure the units are in good working order
      • Violation Score: 1
  17. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Observed one bucket of congee in the Walk-in Cooler -temperature at 30 deg C. Operator indicates it was cooked about 30 minutes ago.
      • Corrective Action(s): Improper cooling.
      • You must cool fast:
      • Stage 1: 60 deg C to 20 deg C within 2 hours using ice wands and/or ice baths
      • stage 2: 20 deg C to 4 deg C within 4 hours in the fridge
      • Operator placed an ice wand in the congee
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, and grease still present under cooking line and exhaust vents.
      • Operator indicates the professional cleaners are midway through the cleaning procedure.
      • Corrective Action(s): NOTE: Front exhaust vents can be cleaned by the restaurant. Do not wait every 3 months with the scheduled service -at least monthly these vents should be cleaned
      • Operator to verify cleaning completed for front vents and cooking line floors by Friday
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Public washroom has bare paper towel roll for handicapped washroom only.
      • Women's public washroom paper towel dispenser is not working
      • Corrective Action(s): Paper towel rolls must be dispensed to prevent the ends from being contaminated when handled
      • Worker repaired the dispenser
      • Ensure the public washrooms are checked every hour
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Open food cans and storage observed in Walk-in cooler and 2-door display cooler: Hoisin Sauce, Coconut chunks and cream of corn
      • -Some double stacking of foods without a barrier in between -baskets of vegetables in Walk-in cooler
      • -Live seafood aquarium has algae accumulation on the walls and pipes
      • -Buckets of food stored right next to the mop sink
      • Corrective Action(s): -Discard the open cans.
      • -Do not double stack foods without a barrier inbetween
      • -Clean the aquarium of the algae accumulation it is poisonous to the live seafood
      • -Once the food cans are open empty out the contents
      • -Do not store foods next to the dirty mop sink
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Accumulation of grease, food debris under cooking line, cooking range and behind oven
      • -Food debris, flour under the dry storage area outside the employee washrooms
      • -Dishwasher floor area under the washer filthy
      • -Dishwash racks stored on the floor in dishpit area
      • Corrective Action(s): Clean, degrease, and disinfect these areas nightly
      • -Store the dishwash racks on the upper shelves not on the unsanitary floor
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Woks, pots and other equipment stored under the cooking line
      • Corrective Action(s): The floor area under the cooking line MUST be cleaned, degreased and disinfected at least nightly -keep this area clear to facilitate cleaning
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old dough mixer is no longer in use but still stored on the premise
      • Corrective Action(s): Remove from the premise -will enable more dry storage space
      • Violation Score: 1
  19. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: NEW OBSERVATION:
      • -1 light panel overhead dishwasher is missing the shatter shield
      • Corrective Action(s): Replace shatter shield to protect open foods/ware below
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Discarded a container of cooked rice and sprouts stored at room temperature
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): One chopping block next to back screen door is pitted, has crevices with food debris -cannot be cleaned adequately
      • Corrective Action(s):
      • Do not use the chopping block until it can be shaved down -must be a smooth surface to adequately clean and sanitize the surface
      • If this becomes a continual problem you will be required to remove all wooden chopping blocks and use hard plastic/glass cutting boards instead
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Bowls in use for bulk foods
      • -double stacking of food observed in the fridges
      • Corrective Action(s): -Remove the bowls -use scoopers with handles -handle-up out of the food to protect the foods from hand contamination
      • -do not double stack foods without a barrier/lid inbetween
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor areas under the cooking wok/fryer lines have grease and food debris.
      • Equipment is being stored under the cooking lines
      • Corrective Action(s): Remove all equipment from under the cooking lines -must be clear to facilitate cleaning
      • Degrease, clean and sanitize under the cooking lines
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher rinse gauge is showing temperatures of 87 deg C -tested at plate level shows 71.6 deg C which is equivalent to a gauge temperature of 82 deg C
      • Corrective Action(s): Have the dishwasher rinse gauge calibrated
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Raw meats/seafoods/eggs observed vegetables in 3-door display cooler and Walk-in cooler
      • -The large pot of thawing beef brisket observed directly under the sink without a lid
      • -Some bowls in use for bulk foods and some of the scoopers not properly placed in the bulk food: buried
      • Corrective Action(s): -Maintain raw meats/seafoods/eggs below other foods -FOODSAFE signs provided that should be posted
      • -Discarded the beef brisket -do not store foods directly under sinks due to the tendency of leaking non-potable water
      • -Use only scoopers/ladels for bulk foods lodged in the food handle-up to reduce hand contact with the foods
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large pot of beef brisket was observed thawing at room temperature under the utility sinks. Worker indicates the beef has been there since about 8am -about 4 hours
      • Corrective Action(s): Discarded the beef brisket.
      • Defrost safely either by:
      • -overnight in the fridge
      • -under running cold water
      • -as part of the cooking process
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold observed on the walls in the Walk-in cooler.
      • Shelving rack next to back door sticky and has food debris.
      • Kitchen ceiling tiles especially above the dishwasher are dust laden
      • Live shellfish tank exterior and piping have algae growth again
      • NOTED in the June 13, 2018 routine inspection
      • Corrective Action(s): Clean and sanitize more regularly as part of your daily, weekly, monthly cleaning schedule
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed a large stack of newspapers in the kitchen -worker indicates it is for personal use. Later observed newspaper lining a bussing cart shelf
      • Corrective Action(s): Discard the newspapers -workers must be cleaning food contact surfaces with the santized rags
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaver again observed stored between the cutting block and wall. This despite there being a magnetic wall strip for knives directly above it -the area between the cutting block and wall is an unsanitary area and cannot be cleaned regularly on a practical basis. This infraction has been noted in previous inspections:
      • -January 9, 2019 routine inspection report
      • -July 24, 2017 routine inspection report
      • Correction Order Issued -last warning until ticketing occurs
      • Kitchen dishwasher is not using sanitizer buckets but leaving the towels in detergent instead
      • Corrective Action(s): -Do not store utensils between the wall and equipment -store in sanitary areas such as the magnetic wall strip -operator placed a sign above the knife strip as a reminder
      • Detergent is not adequate for removal of pathogenic microorganisms from surfaces. Use your bleach sanitizer buckets like the rest of the kitchen maintaining the towels in bucket after use
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door -the door sweep is no longer flush with the ground a 1-3" gap can admit the entry of mice
      • Corrective Action(s): Replace the door sweep so it is flush with the ground
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Upstairs storage areas has food debris on the ground, open bulk boxes/bags observed.
      • Corrective Action(s): Organize, clean and disinfect the upstairs floors -keep goods on the available shelves
      • Open bulk boxes/bags must be stored in rodent proof containers: bread crumbs, tea leaves
      • Violation Score: 3
  24. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under woks/cooking line are STILL grease laiden and excess food debris
      • NOTE: operator indicates that the state of the floors under the cooking line are such that professional cleaning is needed -once this is completed the day-to-day cleaning can be easily coompleted
      • Corrective Action(s): Clean and disinfect these floors daily
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleavers, chisel, scraper observed wedged between cutting boards and wall -this is not a sanitary area to place utensils
      • Corrective Action(s): Dishwash these utensils
      • NOTE: this infraction was cited previously on July 24, 2017 report -repeat infractions will require increased enforcement such as ticketing
      • Operator to purchase magnetic wall strips next to chopping blocks for these utensils
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Vegetable baskets are double stacked without protection inbetween
      • -Bread crumbs bullk bag open upstairs
      • -Dented/damaged food cans observed
      • Corrective Action(s): -Place a lid between the baskets -operator to make available basket covers for all containers
      • -Open bulk food bags are to be placed in rodent proof containers
      • -Return to supplier/discard any damaged food cans
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -food debris, grease buildup under cooking woks/grills
      • -floors in kitchen are greasy (inspection at 945am)
      • -upper hanging shelves next to cooking line grease laiden
      • -floors upstairs have debris
      • -shelving unit for dirty dishes food laiden, filthy
      • Corrective Action(s): Clean and sanitize these areas
      • Kitchen floors must be cleaned, degreased and mopped nightly
      • Violation Score: 3
  26. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Live fish tanks still have algae -see last report for further details.
      • Corrective Action(s): One more week granted -next time inform me if you cannot meet the deadlines given
      • Operator to email me date stamped pictures of the live seafood tanks before next Wednesday: [email protected]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lower wall area under handsink next to backdoor has not been properly repaired
      • -damaged parts still evident under metal covering
      • Corrective Action(s): Remove all damaged parts and repair the wall as originally intended -coving must be sealed to the wall
      • Operator to email me date stamped pictures of the wall by next Wednesday as well
      • Violation Score: 3
  27. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 large buckets of congee observed cooling in the walk-in cooler
      • -internal temperature at 64.5 deg C
      • Improper cooling
      • Corrective Action(s): Cool soups in ice baths/Cooling wands then transfer to the walk-in cooler
      • Step 1: 60deg C to 20 deg C within 2 hours
      • Step 2: 20 deg C to 4 deg C within 4 hours
      • Operator will obtain at least 2 Cooling wands
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reused wiping towels left on counters used with sanitizer spray only
      • Corrective Action(s): Any reused wiping towels are to be rinsed after use then LEFT IN SANITIZER BUCKETS maintained at >100ppm chlorine residual
      • Do not leave your wiping towels on counters
      • NOTE: Operator to obtain Chlorine Test Strips for monitoring sanitizer buckets and glasswasher
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Live fish/shellfish tanks have algae growth on exterior walls and piping
      • -Remove all foods stored next to the mop sink on the floor area -this is one of the dirtiest areas of the restaurant
      • Corrective Action(s): -Clean and disinfect today
      • Double your frequency of cleaning the tanks -there should be no algae/mold present
      • -Store your cleaning chemicals next to the mop sink instead (CORRECTED DURING INSPECTION)
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door -the door sweep has a hole that may permit the entry of rodents
      • Corrective Action(s): Replace the door sweep so it is flush with the ground
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -wall area under handsink next to back exit falling apart -drywall is crumbling, coving undone
      • -rinse thermostat for main dishwasher is inaccurate -not reflective of at plate temperatures
      • Corrective Action(s): Repair
      • Have your dishwasher thermostats calibrated by a serviceman
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily temperature logs not being maintained for fridges and dishwashers
      • Corrective Action(s): Maintain daily
      • Violation Score: 1
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -A hose at the dishwash sinks extends past the fill-line -these sinks are constantly full of water
      • -No eating/drinking allowed in the kitchen areas -personal cups throughout the stove line and preparation table area
      • Corrective Action(s): -Remove all personal employee cups -employees are to eat in non-food preparation areas only: ie. dining area, upstairs, dishwashing area, outside etc.
      • -Place a vacuum breaker / check valve at the faucet -do not leave the hose in the sink until this is installed
      • 2 days Correction:
      • NOTE: send picture verification of this once installed: [email protected]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bare paper towel rolls in use throughout the kitchen
      • Corrective Action(s): Remove all bare rolls
      • Bare paper towel rolls must be dispensed to better prevent the ends from being contaminated when handled -note spindle table top type dispensers okay
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Inadequate storage area for personal effects set aside for kitchen workers. Currently their coats and bags are placed on top of a chair upstairs
      • Corrective Action(s): Place a cabinet of cubby holes, mini-locker system or a designated multi-level shelf for employee personal effects -upstairs storage area is your best option.
      • 2 weeks Correction: Send picture verification of this to [email protected]
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 2-door display fridge for pastries has no accurate thermometer at food level
      • Corrective Action(s): All refrigerators must have an accurate thermometer to better reflect food temperatures
      • Violation Score: 1
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): A box of cooked chinese donuts stored in cardboard box labelled cherries in walk-in freezer
      • Corrective Action(s): Discard donuts.
      • Do not store foods in previously used single-use containers -must be washable clean containers!
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaver again stored between wooden cutting board and wall!
      • Corrective Action(s): This is the second time this has been cited since last routine inspection -next enforceable step is ticketing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Double stacking of foods observed in Walk-in cooler for vegetables -multiple containers
      • 2. Pooling and storage of eggs observed in 3-door display fridge in kitchen
      • 3. soy sauce stored right next to mop sink
      • Corrective Action(s): 1. Must have lids between containers -bottoms must not be contacting food directly
      • 2. No pooling and storage of eggs is allowed -once the eggs are cracked they must be cooked immediately -see chinese translated handouts provided for more information
      • 3. Do not store foods next to mop sink area (this is a dirty area)
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Again operator defrosting meats without protection under running water
      • Corrective Action(s): Meats must be in original sealed packaging for thawing under running water
      • See Comment section below for further details
      • Further infractions will require ticketing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area under wooden cutting board and baking ovens -hard-to-reach areas filthy
      • Dry storage containers -the exteriors are filthy
      • Corrective Action(s): Clean and sanitize
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back screen door is STILL not self closing -hinges installed are not working
      • Corrective Action(s): This screen door MUST be self closing
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Goods stored directly on the ground in dishpit area
      • 2. Daily temperature logs for fridges/dishwasher not maintained since July 17
      • Corrective Action(s): 1. Do not store goods directly on the floor -relocate all extra cleaning detergent/sanitizer vats to upstairs storage room
      • 2. Maintain temperature logs DAILY
      • Violation Score: 3

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