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Lee Garden Seafood Restaurant

110 - 6401 Kingsway, Burnaby · Restaurant

29 inspections

  1. 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
  2. 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
  3. Follow-Up Inspection

    0 infractions

  4. 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
  5. 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
  6. Follow-Up Inspection

    0 infractions

  7. 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
  8. Follow-Up Inspection

    0 infractions

  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. Follow-Up Inspection

    0 infractions

  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. Follow-Up Inspection

    0 infractions

  27. 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
  28. Follow-Up Inspection

    0 infractions

  29. 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