L'otus Cake Boutique
4352 Beresford St, Burnaby · Restaurant
16 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION):
- - Low temperature dishwasher initially had less than 50ppm chlorine (around 10 - 25ppm) from the final rinse water. After drain & refill, there was no chlorine detected.
- Corrective Action(s):
- - Instruction given to use manual dishwashing method. Staff may continue to use the dishwasher but the finished wares should be submerged under 100ppm chlorine solution for final step. 2nd sink was filled up with 100ppm chlorine solution at the time of inspection.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- - Low temperature dishwahser not able to dispense chlorine at adequate concentration.
- Corrective Action(s):
- - At the observed max. temperature (which was 42C), chlorine level should be at 50ppm minimum. Repair / adjust the dishwasher to have the final rinse water dispensing more than 50ppm chlorine minimum.
- Date to be corrected by: May 27, 2025
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation:
- REPEAT VIOLATION:
- - Observed dish detergent and scrubber inside the kitchen handsink.
- - Kitchen handsink has no liquid soap in the dispenser.
- Corrective Action(s):
- - Ensure this handsink is readily available for use. Do not store any items inside the sink. Staff stated that extra soap cartridges are arriving tomorrow. Ensure order is placed ahead to prevent shortage in the future.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION):
- - Handsink in the kitchen obstructed with garbages and a scrubber.
- Corrective Action(s):
- - Ensure handsink basin is always empty to allow easier & frequent handwashing at all times.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation:
- - Food debris observed on the edges of cake cooler door frame.
- - Debris and garbages observed underneath equipments: sandwich prep cooler at the front, underneath stand up coolers inside the kitchen (far corners), underneath gelato machine.
- Corrective Action(s):
- - Clean the areas noted above.
- Date to be corrected by: Today
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back kitchen handsink blocked with sanitizer bucket and pot scrubbers.
- Corrective Action(s): Manager removed items from handsink.
- Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Corrugated plastic sheets used for placing cakes during transport to location.
- Corrective Action(s): Discontinue use of corrugated plastic pieces as they cannot be suitably cleaned and sanitized as a food contact surface.
- Sheets discarded during inspection.
- Violation Score: 3
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: Use of Quaternary Ammonia sanitizer feeder system has discontinued. Chemical provider no longer in business.
- Corrective Action(s): Update Sanitation Plan procedures to reflect the use of chlorine 100 - 200 ppm as food equipment and contact surface sanitizing.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Manager and staff on duty - Foodsafe certificates have expired.
- Corrective Action(s): Additional staff are to obtain new certificates in Foodsafe or equivalent.
- One Foodsafe certified staff to be onsite during all periods of operation.
- Violation Score: 1
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff on duty with Foodsafe certificate.
- Corrective Action(s): A minimum of one staff is to have a certificate in Foodsafe on shift during premise operation.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Blender lid - clear plastic part has fractured with pieces of plastic missing and other fragment that are loose.
- Corrective Action(s): Discard and replace damaged blender lid component.
- Do not use damaged food equipment as fragments can easily break off and contaminate food.
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation (CORRECTED DURING INSPECTION): 4 pairs of used disposable gloves left on counter tops.
- Corrective Action(s): Used gloves discarded.
- When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer container in back kitchen 0 ppm Quaternary Ammonia.
- Sanitizer container in front kitchen 1000 ppm chlorine.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
- Ensure that when using wiping rags with spray sanitizer product, the same chemical sanitizer is used for both to avoid adverse chemical reactions.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back kitchen handsink - papertowel dispenser is empty
- Front kitchen handsink - soap dispenser is empty and papertowels not provided in dispenser
- Staff washroom handsink - papertowel dispenser is empty
- Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
- Hand-washing stations are to kept stocked with provisions and accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Ice machine interior is discolored from residue build-up.
- Floor around ice machine has debris build-up.
- Corrective Action(s): Ice machine is to be emptied and all surfaces cleaned and sanitized before use.
- Clean floor around and under ice machine to remove all debris.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Supply of bamboo cups - cups are roughly finished and porous
- Corrective Action(s): Discontinue use and remove supply of bamboo cups as they are not of suitable design to allow for proper cleaning and sanitizing.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 2 door upright freezer 4 C
- Corrective Action(s): Repair / adjust freezer to maintain frozen food at -18 C
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Low temp. dishwasher 0 ppm chlorine.
- Soiled wiping rags left on food preparation surfaces with no detectable sanitizer residual.
- Staff on duty unaware the difference between sanitizer to be used on food contact surfaces and disinfectant to spray to be used on high touch surfaces.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
- Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
- Staff to be trained on correct use of food contact sanitizer and disinfectant spray for high touch surfaces.
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back of house handsink filled with dishware.
- Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Ice scoop stored inside ice machine.
- Corrective Action(s): Ice scoop to be stored in a sanitary location outside ice machine to prevent handle ice contact.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Ice machine interior is soiled with deposit formation.
- Corrective Action(s): Interior of ice machine is to be cleaned and sanitized.
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: Staff observed not changing gloves after completing a sale transaction and proceeded to process food orders.
- Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions