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Makan Time

2307B - 4525 Lougheed Hwy, Burnaby · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed raw ducks (x6) hanging on hooks by the shelving unit in the dishwashing area. Internal temperature of the ducks measured at above 4C (15C-18C).
      • Corrective Action(s):
      • - Discarded by the staff during the inspection.
      • - Discontinue this practice immediately. Cold potentially hazards foods must be stored at 4C or below at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following items observed stored at room temperature. Internal temperature of the foods measured at below 60C:
      • <On the cart>
      • >> (3x) Roasted ducks (20C-23C)
      • >> (1x) Pan of rice (23C)
      • >> (2x) Stainless steel container of stewed beef (24C,27C)
      • >> (1x) Pan of roasted pork (23C)
      • >> (1x) Pot of garlic soup (24C)
      • <On the stove with the burner turned off>
      • >> (2x) Pots of curry chicken (34C, 40C)
      • >> (2x) Small pots of sauces (45C, 47C)
      • Corrective Action(s):
      • REPEAT VIOLATION:
      • - Discarded all items by the staff during the inspection.
      • - Keep the burner on to maintain foods at 60C or above.
      • - If this violation occurs again, further enforcement action will be taken.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing sink by the main dishwasher was blocked by containers of dirty dishes.
      • Corrective Action(s):
      • - Containers of dirty dishes were moved away from the handwashing sink during the inspection.
      • - Ensure handwashing sinks are easily accessible at all times.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following items observed being cooled at room temperature:
      • > Roasted ducks (x2) on hooks (probed at 19C-20C)
      • > Stewed beef stored in white containers (x3) (probed at 49C); staff stated they were made at 12:30 pm. Waited 2 hours and probed at 30C.
      • Corrective Action(s):
      • - Staff discarded the above-mentioned items at the time of inspection.
      • - Ensure foods are cooled in an acceptable manner. Proper cooling curve must be met (60C to 20C within 2 hours, 20C to 4C within the next 4 hours or less).
      • - Obtain ice wands to facilitate cooling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed roasted porks (x2) stored at room temperature.
      • Corrective Action(s):
      • - Staff moved the roasted porks into a cooler achieving and maintaining at below 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. No sanitizers observed inside the kitchen.
      • 2. Observed wiping cloths stored in a bucket filled with water at the bar area.
      • Corrective Action(s):
      • 1 & 2. Staff made the chlorine sanitizers at the time of inspection. It measured at 100 ppm chlorine.
      • - Ensure chlorine test strips are used to monitor the concentration of chlorine sanitizer.
      • - Ensure wiping cloths are stored inside surface sanitizer at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing sink by the oven did not have any hand soap available for use.
      • Corrective Action(s):
      • - Staff restocked the hand soap dispenser.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following foods were being cooled at room temperature:
      • >> oven-baked ducks (x3) on hooks above a 2-compartment sink (probed at 20C-24C)
      • >> oven-baked porks (x3) on hooks on shelving racks (probed at 40C-44C)
      • The staff noted the foods were at room temperature less than 2 hours
      • Corrective Action(s):
      • - The staff transported above-mentioned foods in a walk-in cooler during the inspection.
      • - Proper cooling curve must be met for potentially hazardous foods: 60C to 20C within 2 hours & 20C to 4C
      • within the next 4 hours.
      • - Do not cool potentially hazardous foods at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The undercounter low temperature dishwasher dispensed 0 ppm of chlorine during the final rinse cycle.
      • Corrective Action(s):
      • - The staff replenished the chlorine sanitizer to the low temp dishwasher.
      • - Ensure to monitor the concentration of the chlorine at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A hand sink by the under counter coolers was blocked by a container.
      • Corrective Action(s):
      • - The staff removed the container out of the hand sink during the inspection.
      • - Ensure the hand sink is easily accessible at all time to facilitate proper hand washing procedure.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • - Flattened boxes were observed below the oven in the kitchen and below the shelving racks
      • inside the walk-in cooler.
      • Corrective Action(s):
      • - The staff removed the flattened boxes at the time of inspection.
      • - Ensure all surfaces are easily cleanable to promote good sanitation of the facility and prevent pest attraction.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - A hand sink by the low temperature dishwasher (kitchen) was coming off from the wall.
      • Corrective Action(s):
      • - Ensure the hand sink is properly secured to the wall.
      • Date to be corrected by: IMMEDIATELY
      • Violation Score: 3