Luxe Chinese Seafood Restaurant
138A - 19653 Willowbrook Dr, Langley · Restaurant
22 inspections
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) Raw Chicken feet in a bowl sitting directly on another bowl with diced carrots covered with plastic wrap
- 2) Open cans of bamboo shoots, mushrooms, etc sitting on shelf covered in plastic wrap.
- Corrective Action(s): 1) Raw food (chicken) cannot be sitting directly on top of ready to eat food or even stored on a shelf above ready to eat food (carrots). Discarded at time of inspection.
- 2) Once a can is open, the inside layer starts to deteriorate. To ensure food is safe to eat all food must be removed from the can and placed in a food grade container such as plastic or metal insert. This is a repeat violation.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mildew and debris visible on the pipes above the live seafood tanks
- Corrective Action(s): Cleaning required in this area including the pipes, walls and floor around the tank due to the high humidity. by Feb 1/26
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Large batches of seafood (shrimp and fish) being prepped at time of inspection
- Corrective Action(s): REPEAT VIOLATION:
- -Ensure smaller batches of food are out at room temperature, only bring out one small container at a time instead of 3 bus bins of shrimp and 3 bus bins of fish. Then return the container to the cooler before bringing out another one.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Bleach spray bottles at 0ppm Chlorine
- Corrective Action(s): Ensure spray bottles are refilled daily. Bleach spray bottle checked after refilling and found to be at 100ppm
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Several cans of vegetables and sauces opened and covered with plastic wrap in the walk in cooler
- Corrective Action(s): Ensure once a can has been opened, that it is transfered to a plastic containers or metal insert. Do not keep food in original cans
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 6-8 cooked ducks hanging off of storage rack cooling with a dirty fan blowing on them.
- Corrective Action(s): Properly cool the ducks from 60C to 20C in 2 hrs then placing in the fridge and cooling from 20C ato 4 C in 4 hrs. Do not use the dirty fan to blow dust of food.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Large batches of food (Seafood, chicken) being prepped at once.
- Corrective Action(s): Small batches should be taken out of the fridge prepared then put in the fridge or cooked. Do not prepare an entire bus bin or 4 bus bins of food at once. The food is being left at room temperature for too long.
- Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Container of frozen chicken feet defrosting on a back shelf
- Corrective Action(s): Defrosting must be done in the cooler, under constant cold running water or in the microwave. Never leave food to defrost at room temperature.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris, dirt and grime build up and requires cleaning.
- Corrective Action(s): Clean the following locations:
- -Fan blowing on the storage shelves
- -the back storage closet where the floor is close to the back door
- -shelves in the walk in cooler
- -under both cooklines by Nov 5/24
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 2 large strainers of shrimp sitting out at room temperature waiting to be processed
- Corrective Action(s): Ensure food is not being left out at room temperature for more than 2 hours. The less time at room temperature the better. Each staff person should only work on a small amount of food at a time, then get more from the cooler. Discussing this with the manager at time of inspection
- Violation Score: 5
- 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): 1) Upon entering the kitchen there were several containers of food, such as meat, seafood and sauces out on work surfaces at room temp. Staff quickly placed them in the fridge knowing the proper storage of these items. Food items were probed and found to be between 4-7C.
- Corrective Action(s): 1) Ensure all food is stored in the fridge unless actively processing/cutting or adding it to items being cooked.
- 2) Have 1 person working on 1 item at a time, not multiple items as this leaves food out for extended periods of time.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No spray bottle or bucket with sanitizer in the kitchen or being used in the kitchen. Only spray bottle sitting at the front counter for servers to use.
- Corrective Action(s): Manager made a bottle of sanitizer at time of inspection and explained to staff it is to be used on surfaces. Bleach bottle at 100ppm
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Raw meat products being stored above ready to eat items (vegetables) in the walk in cooler
- Corrective Action(s): Ensure raw meat is always stored on the bottom shelf and ready to eat items such as vegetables are stored at the top.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of food debris and grease in the following areas:
- -Hood vents, floors and walls behind both cooklines. Hood vents were due to be cleaned in May 2024
- -Under dry storage shelves in dry storage area
- -Walls and floors under food prep areas in the very far back of the kitchen by the back door.
- -Storage shelves across from front cookline where dishes and spices are being stored
- Corrective Action(s): Thoroughly clean and sanitize the above areas as well as any other areas that have food debris accummulation or grease.by Friday June 14/24
- Violation Score: 9
- 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 (CORRECTED DURING INSPECTION): A couple of black garbage bags being used to cover food in the walk in cooler.
- Corrective Action(s): Garbage bags are not meant to store food that is to be eaten as they aren't clean and chemicals can leach out of them.
- Always use plastic bags or food wrap that is intended for food.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Fish being defrosted in sink of room temp water.
- Corrective Action(s): Ensure food is being defrosted under constand cold running water, never in a sink full of water.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning required due to food and grease build up in the following areas:
- -Under the counters and shelves by the back door
- -under the counter where the rice cookers are located
- -under the back prep counter
- Corrective Action(s):
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and dirty build up in hard to reach areas.
- Corrective Action(s): Ensure the following areas are cleaned
- -Under all equipment on the cookline (Front cookline and back cookline)
- -under all shelves in the dishwashing area
- -under all shelves in the dry storage area
- -Under all equipment in the back prep area
- -walls and ceiling around both cooklines by March 7/23
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- 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): Hot holding units at 35C, food must be kept at 60C or above
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Lots of raw food being stored above ready to eat food including duck above veggies. Always ensure raw product is stored below ready to eat product to prevent the possibility of raw dripping on ready to eat foods.
- Corrective Action(s):
- Violation Score: 9
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen whole ducks siting in bus bin on counter and fish in sink of water. Ensure all food is defrosted either under constant cold running water, in the walk in cooler or microwave.
- Corrective Action(s):
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning required in the following areas by June 6/22
- -dry storage under shelves
- -hood vent as it's very greasy and dripping
- Corrective Action(s):
- Violation Score:
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Front handsink tap is broken and does not turn off unless you turn off valve underneath.
- Corrective Action(s): Repair/replace tap by June 15/22
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Ensure all fridges and freezers have thermometers and ensure they are checked and recorded daily on a log sheet. by June 6/22
- Corrective Action(s):
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff members on site with a valid Foodsafe Certificate.
- Corrective Action(s): One person at all time must have Foodsafe by June 15/22
- Violation Score: 1
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Grease and food debris accumulation on walk-in cooler shelving, floor under shelving, under fans.
- Corrective Action(s): - Clean walk-in cooler to remove grease and food debris.
- Date To Be Corrected By: 2020/08/06
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: High temperature dishwasher measured at maximum 59C at plate surface during final rinse cycle - not reaching 68C as required.
- Corrective Action(s): - Service or repair dishwasher so it reaches 68C at plate surface during final rinse
- - Alternate method for one day: use dishwasher wash cycle then transfer dishes to 100 ppm chlorine bleach solution in sink and soak for 30 seconds. Clean sink prior to use for sanitizing. Air dry dishes after sanitizing.
- Date To Be Corrected By: 2020/08/06
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease build-up on vent hooding and cooking station
- Corrective Action(s): - Clean station to remove grease build-up.
- Date To Be Corrected By: 2020/08/06
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: More cleaning in the dim sum preparation area, food debris noted under and on shelving units. Grease noted on shelving unit in dishwashing area.
- Corrective Action(s): These areas need to be washed and sanitized. Continue to follow your sanitation plan and maintain the sanitation of the premise at a high level.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1) Water leaks noted under several sinks and dishwashing area.
- 2) Light covering missing from light above cooking / prep area.
- Corrective Action(s): 1) Fix leaking pipes.
- 2) replace light covering above cooking / prep area.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- 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): 1) Noted food debris and dust on dishes located across from cookline used for plating menu items.
- 2) Noted staff member using the same pair of gloves to load dirty dishes into dishwasher and remove clean dishes from dishwasher to put them away.
- Corrective Action(s): 1)Ensure dishes used for plating and serving menu items are protected from contamination. These items need to be washed and sanitized.
- 2) Ensure staff member loads dirty dishes with one pair of gloves and removes clean dishes with another pair of gloves or washes hands.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Noted raw food items stored above other foods in coolers.
- Corrective Action(s): Arrange coolers so raw meats and seafoods are stored seperately or below other food items. Walk-in cooler has a lot of food inside. More organization is required.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris noted on floor around flour bins in dim sum area.
- Corrective Action(s): This area need to be cleaned. More attention required under and behind equipment and storage bins. Continue to follow your sanitation plan.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Noted several serving plates with chips and cracks.
- Corrective Action(s): These plates can no longer be washed and sanitized properly and become a hazard if other chips break off into food. Discard broken dishware.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Mould and dirt accumulation on plastic boards / paper located on corner wall of dish pit area.
- Corrective Action(s): This area needs to be fixed to ensure all surfaces are smooth and easily cleanable.
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Walkin cooler cooling unit and covers soiled.
- Walkin cooler shelves have corrosion.
- Corrective Action(s): Clean cooling unit and covers.
- Walk-in cooler shelving showing signs of corrosion, repair or replacement will be required in the future
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): food products kept at room temperature
- Corrective Action(s): Decrease quantities of perishables food kept at room temperature, use ice baths to keep foods cold
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Walkin cooler shelving soiled with food debris of a various nature
- Corrective Action(s): Clean entire walk-in cooler and shelving
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Raw vegitables covered with stained towel
- Corrective Action(s): All covering material to be clean and impermeable
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and food debris accumulations around cooking equipment.
- Dim sum preparation area has accumulations of dry ingredients
- Corrective Action(s): Clean areas with accumulations.
- Dim sum preparation area, remove all container and clean floors and under equipment, especial area near hot water tank
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher surface soiled.
- Areas under and behind cooling equipment soiled with food debris a vast quanitities of grease
- Corrective Action(s): Clean equipment and areas this include both fumehood canopies. Clean all grease accumulations. Clean or replace material used to cover piping behind cooking equipment.
- Violation Score: 9
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Ladder hung above food preparation area
- Corrective Action(s): Remove ladder
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Cooking equipment heavily soiled, vast accumulations of food debris and grease.
- Ceiling soiled in areas
- Corrective Action(s): Clean area and have fumehood serviced. Re-inspection required.
- Clean Ceiling.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Walk-in cooler lacks adequate lighting
- Corrective Action(s): Increase lighting in walk-in cooler
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food stains and debris visable on walls and under and behind equipment.
- Corrective Action(s): Clean areas, use your sanitation plan.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Damage surfaces throughout premise.
- Corrective Action(s): Repair damaged surfaces and ensure gaps under baseboards caulked and cravessess to prevent debris accumulations.
- Fill gaps/holes around plumbing lines/drains or other protrusions out of walls and floors.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Recently prepared foods stored under 6 inch shelving of stainless steel counter.
- Ice scoop observed being stored in ice machine
- Corrective Action(s): Relocated prepared foods to prevent contamination.
- Store ice scoop in a washable container and remove from ice machine
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Heavily soiled food hood canopy filters, grease accumulations
- Corrective Action(s): Clean filters with routinely, more often.
- Clean food debis and grease accumulations from cooking equipment and dim sum cooking area
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]