Skip to content
Loading map…

Little Beetle

100J - 6640 Vedder Rd, Chilliwack · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Fried chicken in hot holding unit was measured at a maximum temperature of 50.8C with a calibrated probe thermometer.
      • Corrective Action(s): Fried chickenmust be reheated to 74C within 2 hours or discarded. Operator to submit food safety plan to health inspector. Operator is stating that fried chicken is prepped in the morning, cooled, stored in the walk-in cooler, then directly into the hot holding unit, and then fried before serving.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Kitchen high temeprature dishwasher was not working at the time of inspection.
      • Corrective Action(s): Temporarily use the two-comparment sink dishwashing method until the end of the day (2 more hours until closing). Restaurant must be able to use the dishwasher to maintain sanitary conditions for the capacity of the restaurant.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hand sink beside bread cutter had the hot water valve turned off due to faucet being broken.
      • 2. Kitchen dishwasher was not working at the time of inspection.
      • Corrective Action(s): 1. Repair hand sink. Operator stated that the hand sink will be replaced with a new one.
      • Date to be corrected by: 1 week
      • 2. Repair kitchen dishwasher, ensure 71.0C at plate level is reached.
      • Date to be corrected by: Immediately
      • Violation Score: 9
  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): The ice cream machine hopper was measured at 9 - 11°C with cream.
      • Corrective Action(s): All perishable foods must be stored at 4°C or lower always.
      • The cream (ie. perishable foods) must be stored at 4°C. If the machine cannot maintain the temperature, it can't be used.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Staff stated that the ice machine gets emptied at the end of the day and cleaned with hot water. No sanitizing step was found to be implemented.
      • 2. The meat sliced was found with dried food crumbs.
      • Corrective Action(s): Clean thoroughly and sanitize. To be corrected within 2 days.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed a staff with single use disposable gloves handling food items, such as sausages then proceeded to handle cell phone and then handle foods again.
      • Corrective Action(s): Wash hands and change gloves when changing tasks.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The pea shoots (fronds of live plant) were found inside the walk-in cooler at room temperature. The staff was unable to provide more information at the time of inspection.
      • Corrective Action(s): Microgrees are associated with many outbreaks including Listeria. Please submit appropriate food safety plan. To be corrected within 1 week.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A new ice cream mahine and the orange juicer were installed and being used. No Sanitation Plan was provided.
      • Corrective Action(s): Provide appropriate sanitation plans.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: in operator's absence, no staff on-site has FoodSafe training. Nine staff were working at the time of inspection.
      • Corrective Action(s): Every operator must ensure that at least one staff hold Food Safe certificate in absence of operator. To be corrected within 2 weeks.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions