Mashawee Lebanese Grill
2 - 1558 Johnston Rd, White Rock · Restaurant
13 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): Dishwasher unable to reach sanitizing temperatures. Dishwasher is significantly leaking.
- Corrective Action(s): One of the two compartment sink is filled with bleach water, 100ppm chlorine, for manual dishwashing.
- Staff to manual dishwash until dishwasher has been fixed/serviced.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher observed to be significantly leaking.
- Temperature unable to reach 71C at plate level.
- Staff stated they have filed a service request and a technician should be coming in to service the dishwasher.
- Corrective Action(s): In the meantime, please ensure one of the sinks is filled with bleach water at 100ppm chlorine. Manual dishwash/sanitize.
- Please service dishwasher to ensure it can reach 71C at plate level.
- To be corrected by: Sept 29, 2025
- Please email EHO the service report.
- 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
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): 1. Food too cold at hot holding unit suggesting food has not been reheated or cooked to proper temperature. Restaurant opens at 10am, inspection conducted at 11am. Food must be reheated to 74C before placing it in hot holding. Hot holding unit temperature probe measure 57-60C for the three inserts of meats.
- 2. When instructed staff to reheat food back to 74C, staff lacks awareness that food must be reach 74C or above before placing into the hot holding.
- Corrective Action(s): Instructed staff to continue cooking until 74C or above.
- Please ensure all staff is aware that food must be cooked to 74C before placing it into the hot holding unit.
- Please ensure staff temperature checks food routinely and more frequently than just the first batch.
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hot holding unit of meats (chicken, beef, lamb) measure 57-60C depending on where in the insert probed.
- Chicken and Beef managed to reach 60C at the very center but around 58C closer to the sides, ~50C at the top.
- Lamb: highest temperature reached 57C, ~55C closer to the sides, ~50C at the top.
- Corrective Action(s): All potentially hazardous foods must be hot held at 60C and above.
- Please ensure hot holding unit has been preheated before placing food into unit.
- Instructed operator to reheat to 74C before placing food back into hot holding unit.
- Violation Score: 15
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): A pot of soup on the counter measure a internal temperature of 32C after more than 2 hours of cooling
- Corrective Action(s): Use appropriate cooling techniques to ensure all foods are cooled from 60 - 20C in 2 hours and 20 - 40C within 4 hours. Extensive cooling allows potential foodborne pathogens to multiply rapidly and/or release toxins, which could potentially result in foodborne illness
- Violation Score:
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation (CORRECTED DURING INSPECTION): Fraser Health permit to operate is posted at the back of the kitchen and is not visible to the public
- Corrective Action(s): Ensure permit is posted in a location that is visible to the public. This informs the public that the food service establishment is inspected and permitted by the health authority
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Scoops stored inside various food storage bins
- Corrective Action(s): Scoops should be stored in a separate container outside of the food storage bin to prevent contamination
- Date to be Corrected by - Immediately
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Staff are using plastic gloves as a plug for the dishwashing sink.
- Corrective Action(s): Dishwashing sink requires a proper plug in each compartment. Correct by Nov 6, 2023.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): High temperature dish washer was not achieving 71C on plate surface during final rinse cycle. Additionally no sanitizer solution present in 2 compartment sink. Inadequate dish washing may not destroy pathogenic bacteria or other organisms that could contaminate other products and spread to the public.
- Corrective Action(s): Staff filled a compartment of 2 compartment sink with 100ppm chlorine solution. Directed staff that sanitation step should last 2 minutes and use Fraser Health poster as a guide. Follow up if staff intend to use dishwasher, service or repairs be required to achieve 71C temperature at final rinse on plate surface
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Scoops and spoons observed laying flat inside dry food product. This is a point where cross contamination can occur.
- Corrective Action(s): Store scoops and spoons outside of food products.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in a sanitizer solution.
- Corrective Action(s): Always store wiping cloths in a sanitizer solution when not in use. Staff placed all wiping cloths in sanitizer during time of inspection.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer solution made with bleach and soap. Wet wiping cloths stored on counters and not in the sanitizer solution.
- Corrective Action(s): New sanitizer solution was made. All wiping cloths were placed in solution. Do not mix bleach with soap. Do not leave wet wiping cloths on counters.
- To make a sanitizer solution:
- - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water
- OR
- - Change sanitizing solutions in sinks and buckets every couple of hours
- - Change sanitizing solutions in bottles daily
- - All bottles should be labelled.
- - Use test strips to measure the concentration of sanitizer.
- Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Eggplant dip thawing in sink at room temperature.
- Corrective Action(s): Thaw food in a safe way:
- - Move frozen food into the refrigerator to thaw slowly
- - Place frozen food in it's original package or in a clean container under cold running water
- - Never leave frozen food on the counter at room temperature.
- Staff relocated dip to upright cooler.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions