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Microchip Technology Unit #63651

105 - 8555 Baxter Pl, Burnaby · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Soap dispenser at handsink in side kitchen is out of battery.
      • Corrective Action(s): Replace battery so that liquid handosap is present at handwashing station at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noticeably less than last inspection, but are still observed in the following areas:
      • -->floor in dry storage room in kitchen
      • -->floor under shelving rack (for clean equipment) across from walk-in cooler
      • -->floor in big storage room (first shelving rack in the hallway)
      • Corrective Action(s): Remove droppings and sanitize areas.
      • Continue to monitor and seal any gaps and holes identified.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease observed on floor under deep fryer.
      • Corrective Action(s): Clean the above mentioned area.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiments and sauces at back kitchen observed storing at room temperature. Condiments are stored in a bus bin with water at time of visit, with water measured at 6.1oC. Food internal temperature measured at 4.9oC for mayo and sliced tomatoes at 9.8oC. Sauces in squeeze bottles are stored in container with no water/ice (bottom of container is dry). Ranch is measured at 18.5oC.
      • Corrective Action(s): Potentially hazardous foods must be kept cold at 4oC at all times. Using ice is a short term solution. An undercounter commercial cooler should be used.
      • All potentially hazardous foods discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of dry goods observed in kitchen storage rooms (ie. navy beans, salt, rice).
      • Corrective Action(s): Store all open bags of dry goods in pest proof and food grade containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • -->corner under clean dish table at dishwashing area
      • -->behind undercounter 1-door cooler at front/under panini table
      • -->under 2-door prep table at front
      • -->next to wheeld dry bins at side kitchen (x 2)
      • Building has their own pest control team.
      • Corrective Action(s): 1. Remove droppings and sanitize areas.
      • 2. Continue to monitor.
      • 3. Seal any holes/cracks identified.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bucket had 0 ppm Quats detected. Staff has changed sanitizer and at least 200 ppm is detected. Ensure sanitizer in buckets are available in each food preparation area.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A container of equipment (ie. knives, spatula, etc.) observed inside one handsink in main kitchen. Handwashing stations must be accessible & clear of items at all times.
      • Corrective Action(s):
      • Violation Score: 5