Longtail
116 - 810 Quayside Dr, New Westminster · Restaurant
19 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): hot line double undercounter cooler contents measured 9.4C
- Corrective Action(s): Moved potentially hazardous foods to working coolers. Ensure that all cold potentially hazardous foods are kept <4C at all times
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: undercounter cooler at the hot line was unable to maintain contents <4C at all times.
- Corrective Action(s): Repair the cooler unit and do not use it until has been repaired.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Ice machine found to have mildew build up in the ice maker and on various plastic parts in the ice well
- Corrective Action(s): Discard the ice and clean and sanitize the machine. Ensure this is done on a more frequent basis.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher being used for washing dishes. Sanitizer concentration measured 0 ppm chlorine at the dish surface
- Corrective Action(s): Re-wash and sanitize all dishware that has run through the machine today.
- Ensure that the dishwasher sanitizer concentration is checked twice daily using test strips.
- Obtain test strips if not available on site.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface after several cycles.
- Corrective Action(s): Discussed with operator to use 3 compartment manual warewashing method for sanitizing dishware that comes out of the mechanical dishwasher as a temporary measure.
- Staff set up sink with sanitizer solution.
- Call a technician to repair the mechanical dishwasher ASAP. due 48 hours
- Violation Score: 9
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection. Solution out of dispenser measured 200 ppm QUATS
- Corrective Action(s): Ensure that sanitizer solution is readily available in spray bottles or buckets to sanitize work surfaces and food contact surfaces. Continuously used surfaces must be sanitized minimum once per 4 hours.
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): left rice cooker was not holding contents >60C. Rice measured 55C internal
- Corrective Action(s): Reheated. Ensure that all hot potentially hazardous foods are stored >60C at all times.
- Repair or replace the hot holder if it is unable to maintain temperature
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease build up noted in fire suppression mechanism in fume hood, on pipes above the 2 compartment sink, and on the insulation above the back handsink.
- Corrective Action(s): conduct a thorough cleaning of the facility with particular attention to grease build up. Grease build up is a pest attractant and can present a fire hazard
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: OUTSTANDING ISSUES:
- -rubber baseboards under the 3 compartment sink is peeling off of the wall
- -hole in wall under 2 compartment sink and baseboards missing. corner of this area is also dirty with grease and debris
- Corrective Action(s): Repair the hole and replace all floor/wall joints with baseboards. Clean the above noted areas on a more frequent basis.
- due: ASAP
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): curry of the day made >4 hours prior and stored in the right side Undercounter cooler. product measured 35C internal
- Corrective Action(s): discarded. Follow proper cooling procedures and use an ice bath for cooling sauces and other large batch products.
- Hot potentially hazardous foods must be cooked from 60C to 20C in 2 hours and 20C to 4C in 4 hours, maximum.
- Foods must be cooled quickly to prevent activating bacteria that cannot be killed with typical cooking temperatures
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): right side undercounter cooler measured 13C ambient temperature.
- Corrective Action(s): products moved to working cooler units. do not use the right side prep cooler until it is repaired.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Ice scoop left in ice machine, buried in ice
- Corrective Action(s): do not store ice scoop in ice machine's ice well. Store ice scoop in a sanitary manner
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: rodent droppings observed under the metro rack shelf and in the corner near the mop sink and hand sink
- Corrective Action(s): clean the areas and remove the rodent droppings. sanitize area using a 100 ppm chlorine bleach solution.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: right side undercounter cooler not able to maintain contents at or below 4 C
- Corrective Action(s): repair the cooler unit. due 2 days
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): This inspection done by an EHO student
- 1) left prep cooler was at 7.7 deg C ambient air temp
- -internal temperature of row shrimp: 9.2 deg C and raw chicken (previously frozen): 6.0 deg C Stored in the cooler since the morning (around 9 am). Internal temp for cooked chicken in insert above the cooler: 9.7 deg C
- 2) Right prep cooler was at 9.7 deg C ambient air temp
- -Internal temp of cutted eggplant was at 12 deg C
- Corrective action: Only store a small portion of food inside the prep coolers and discard any leftover food after 4 hours until the coolers are fixed and able to maintain food at or below 4 deg C
- *Time stamp the food inside the prep cooler to allow staff to know when to discard leftovers
- Corrective Action(s):
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Sanitizer in spray bottles were at 50 ppm QUATS. Staff stated that they replace the sanitizer every couple of days.
- 2) Wiping rag weren't being stored in sanitizer. No sanitizer residue detected on the wiping rags during inspection.
- Corrective action 1) Sanitizer spray bottles were reprepared on-site and were at 200 ppm QUATS. Ensure sanitizer is being replaced on a daily basis.
- 2)Wiping rags were soaked in 200 ppm QUATS sanitizer solution. Ensure wiping rags are being soaked in sanitizer when not in use to prevent potential pathogen growth.
- Corrective Action(s):
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Backdoor was left open even when there's no receiving of food.
- Date To Be Corrected By: 2021/08/18
- Corrective action: Ensure backdoor is remained closed when not in use for receiving deliveries to prevent potential pest entrance.
- Corrective Action(s):
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: two prep coolers were malfunctioning that unable to maintain food at or below 4 deg C to prevent potential pathogen growth
- Date To Be Corrected By: 2021/08/18
- Corrective action: Repair the prep coolers and do not store potentially hazardous foods inside the prep coolers overnight until the coolers are fixed and able to maintain food at or below 4 deg C.
- Corrective Action(s):
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hablo upright cooler unit storing foods at greater than 4 deg. C. Air temperature measured 8.7 deg. C.
- Internal temperature of container of sauce measured 8.9 deg. C. Unit's temperature gauge read 8.9 deg. C.
- Corrective Action:
- -Repair/adjust temperature of cooler unit to maintain foods at 4 deg. C or less.
- -In the meantime, move foods into a working cooler.
- Corrected During Inspection
- Corrective Action(s):
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had measured at 50 ppm.
- 2) Wiping cloths noted on counters at room temperature. This can promote bacterial growth.
- Corrective Action:
- -1) Remake quats sanitizer solution so concentration is a minimum of 200 ppm.
- 2) Soak wiping cloths in a sanitizer solution of adequate concentration (quats: 200ppm) when not in use to minimize bacterial growth.
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: True refrigerator in back area contained foods that were not protected from contamination. Containers of chopped vegetables did not have lids.
- Corrective Action:
- -Ensure food in storage are covered and sealed with a food-grade lid.
- Date To Be Corrected By: Immediately
- Corrective Action(s):
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings noted underneath 3-compartment sink area.
- Corrective Action:
- -Clean and sanitize area under the sinks.
- -Continue to monitor this area using traps.
- Corrective Action(s):
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Backdoor observed opened at time of inspection.
- Worker notes that backdoor is being used for order pick up due to COVID-19.
- Corrective Action:
- -Keep backdoor closed or install a screen door to minimize entry of pests.
- Date To Be Corrected By: 2 weeks
- Corrective Action(s):
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Three out of three staff on duty do not have FOODSAFE Level 1 certification or equivalent.
- Corrective Action:
- -At least 1 staff on duty must have FoodSafe certification at all times.
- Date To Be Corrected By: Today.
- Corrective Action(s):
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Lids missing from some food containers in cooler units. Some double stacked containers. Do not double stack containers without lids. DATE TO BE CORRECTED BY: Immediately.
- Corrective Action(s):
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed underneath mop sink clean and sanitize area., conducted on a more requent basis. DATE TO BE CORRECTED BY: Immediately.
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Back door left open. Do not keep door propped open as this can allow pests to enter.
- Corrective Action(s):
- Violation Score:
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Floors in kitchen was peeling. Must reseal floors. DATE TO BE CORRECTED BY: 4 months
- Corrective Action(s):
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Chicken thighs in oven found to be at 40C (5 pieces). Operator stated that the oven was turned off an hour ago to cool down the chicken
- Corrective Action(s): do not cool chicken in a hot oven. all hot potentially hazardous foods must be cooled quickly
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Tub of defrosting chicken found in mop sink (packaged)
- Corrective Action(s): do not store foods in the mop sink, this is not a sanitary location. Operator got a new tub for the chicken and moved it to the cooler
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings observed behind staff personal belongings buckets and underneath the front of house handsink.
- One dead mouse found behind staff belongings.
- Corrective Action(s): Clean the area and remove the dead mouse and droppings. clean these areas on a more frequent basis.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and food debris noted on wall and baseboard left of the 6 burner stove and under the deep fryer
- Corrective Action(s): Clean this area more frequently. Remove baseboard and clean, before replacing baseboard
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: rodent droppings observed in 6 burner stove debris tray.
- Corrective Action(s): Clean and sanitize the debris tray. Ensure that this is done on a more frequent basis.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and food debris build up observed beside deep fryer
- Corrective Action(s): clean this area on a more frequent basis.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer solution in container for towels measured 0 ppm QUATS
- Corrective Action(s): Refilled container. Ensure that sanitizer is maintained at 200 ppm QUATS for surface sanitizing throughout operational hours
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings found in corners and hard to reach areas throughout the kitchen;
- -behind the mop sink
- -behind the undercounter cooler
- -underneath the 2 compartment sink
- -underneath the handsink
- Corrective Action(s): Pull equipment from walls, remove droppings, and sanitize areas
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Hard to reach areas behind/underneath equipment and sinks have rodent droppings, as well as food and grease build up;
- -underneath the 2 compartment sink
- -underneath and behind the mop sink
- -underneath the handsink
- -behind the undercounter coolers
- -in the debris tray of the 6 burner stove
- -around the deep fryer
- -lids and containers of bulk goods
- Corrective Action(s): Remove equipment from the walls and conduct a THOROUGH and DEEP cleaning of the facility.
- Develop a cleaning schedule outlining how often and where in the kitchen deep cleaning will be done.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: -mop sink coming off of the wall. Operator plans to remove sink from premises
- -flooring peeling and areas of debris and grease build up observed. Exposed rough concrete observed on floor in kitchen
- Corrective Action(s): Repair the mop sink (this sink must be in place for removing mop water)
- Conduct a full clean of the floors to remove debris and grease build up.
- Floor must be repainted/sealed within 6 months.
- Violation Score: 3
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Observed handwashing station in the back corner is obstructed so that it is not reachable. This is a repeating infraction. Must stop current practice.
- Corrective Action(s): Required operator to remove all obstruction so staff has access to the hand sink at all times
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): observed one of the rice cookers having rice from the day before sitting at 45~ 50 C
- Corrective Action(s): Required operator to discard rice.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Refer to Code#308
- -due to dishwasher not working, utensils are not being properly washed and sanitized
- Corrective Action(s): Required operator to use 3 compartment manual warewashing method: wash rinse and sanitize cycles to ensure that all utensils and pots are properly washed and sanitized
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Hand washing sink in the back had obstructions in front so hard to get into the sink. staff using two compartment prep sink for hand washing.
- Corrective Action(s): Required operator to remove obstructions and use the hand sink
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: at the end of sanitizing cycle, dishwasher did not have any sanitizing solution; 0 ppm detected
- Corrective Action(s): required operator to call for service immediately. Until fixed, use manual dishwashing method.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]