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Midam Rice Cafe

110 - 4501 North Rd, Burnaby · Restaurant

30 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No sanitizer available
      • 2) Ice machine has mould build up
      • 3) Ice shaver machine has mould build up
      • 4) Rice scoop stored in stagnant room temperature water
      • Corrective Action(s):
      • 1) Sanitizer must be available when food prep is occuring, must measure 100-200ppm chlorine
      • 2) Clean and sanitize machine
      • 3) Clean and sanitize machine
      • 4) In-use utensils must be stored in ice water, and must be fully washed/rinsed/sanitized every four hours
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lone handwashing station in back area blocked by garbage can and prep table
      • Corrective Action(s): Handwashing station must be easily accessible. Move garbage can and prep table.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • Dishwasher unable to reach 71C at the final rinse cycle. Waterproof thermometer reads 54C
      • According to display, tank temperature is 91C when idle. When run, tank temperature is about 45C.
      • Corrective Action(s):
      • You MUST:
      • 1) Wash and rinse items in the dishwasher
      • 2) MANUALLY sanitize by submerging all equipment in a solution of 100-200ppm chlorine
      • This solution is temporary and may only be done for tonight. Call your dishwasher technician and repair it so that it reaches 71C or hotter at the final rinse cycle.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Foods stored uncovered in coolers and freezers
      • 2) Drywall compound stored on top of rice cake machine
      • Corrective Action(s):
      • 1) Cover foods in storage
      • 2) Do not store drywall compound with food contact items
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Mould growth noted on walls of walk-in cooler
      • 2) Mould growth noted on lids of ice cream freezers
      • Corrective Action(s):
      • 1+2) Clean and sanitize areas noted
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Miso soup reheating in soup warmer.
      • Corrective Action(s): Food must first be re-heated to at least 74C prior to being hot held in hot holding units. Hot holding units must already be pre-heated to 60C or above prior to the addition of food.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Under counter cooler measured 8C
      • Corrective Action(s): Move all potentially harzardous foods to working coolers. Repair or replace cooler so that it is able to achieve and maintain 4C/40F
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods not covered in cooler/freezer units.
      • Corrective Action(s): Cover all foods in storage.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler directly across from cookline measured 11C. Staff stated it had been broken for about a week.
      • Corrective Action(s): Discard all foods inside cooler. Do not use until it has been repaired and can achieve and maintain 4C.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths again stored directly on counter
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice cooker cooking in storage room
      • Corrective Action(s): Do not cook foods in the storage room as there are no handsinks within this area
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Rust noted on bingsoo shaver machine screw.
      • Corrective Action(s): Staff cleaned item at time of inspectoin using "Rust-Off". Ensure that entire mechanism is thoroughly cleaned and rinsed of Rust-Off prior to using it to prepare food.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large containers of soup and sauces cooling at room temperature.
      • Corrective Action(s): These large containers of soup/sauce will not cool quickly enough at room temperature. Use an ice bath. Foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces and cut vegetables on metal table right by cookline.
      • Corrective Action(s): Potentially hazardous foods must be stored at 4C or colder. Chef put items in fridge at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths not stored directly in sanitizer when not in use.
      • 2) In-use utensils stored in room temperature water
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer when not in use.
      • 2) In-use utensils must be stored in ice water; the utensils and container must be run through the dishwasher every four hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Containers of food stored directly on the floor in walk-in.
      • 2) Open can of corn noted in cooler.
      • Corrective Action(s):
      • 1) Do not store containers of food directly on the floor - the bottom of the container is now contaminated and may contaminte other work surfaces if placed on top
      • 2) Transfer canned foods to food safe containers once it is open
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit flies noted in storage room.
      • Corrective Action(s): Ensure that there are no sources of food/water for fruit flies to breed; maintain sanitiation.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in units (1 cooler, 2 freezers) require cleaning. Food debris noted on walk-in floors and debris on walls.
      • Corrective Action(s): Clean and sanitize units.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths not stored in sanitizer solution when not in use.
      • 2) In-use utensils stored in room temperature water
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer when not in use.
      • 2) In-use utensils to be stored in ice water. Water must be changed when ice has melted, or at the four hour mark, whichever comes first. Utensils and container to be washed and sanitized at the four hour mark.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Current staff on-site are not FOODSAFE certified; staff stated owner will be in later on in the evening.
      • Corrective Action(s): At least one staff member must have FOODSAFE during food prep and service.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Broth was cooling on stove that was turned off. Brother measured 40C.
      • Corrective Action(s): Discard broth. Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Foods in prep cooler directly across from cookline measured 11-14C.
      • 2) Cut and prepped vegetables stored directly on the counter top.
      • Corrective Action(s):
      • 1) Discard all potentially hazardous foods.
      • 2) Any vegetables that have been cut and prepped must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Bingsoo shaver has major build up of mildew and mould.
      • 2) Wiping cloths not stored in sanitizer.
      • 3) In-use utensils stored in stagnant room temperature water.
      • Corrective Action(s):
      • 1) Clean and sanitize every four hours when in-use.
      • 2) Sanitizer cloths must always be stored in sanitizer when not in use.
      • 3) In-use utensils must be stored in ice water. Ice water to be changed out every four hours.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lone handwashing sink in back area blocked by garbage can. Hose was attached to faucet for staff to clean deep fryer.
      • Corrective Action(s): Handwashing sinks are for handwashing ONLY.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored on a middle shelf in walk-in cooler.
      • Corrective Action(s): Eggs and raw meats must be stored below and away from raw foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Build up of debris underneath equipment.
      • 2) Build up of debris in walk-in cooler.
      • Corrective Action(s):
      • 1+2) Clean and sanitize food prep area.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Use of newspaper throughout facility to sop up oil.
      • Corrective Action(s): Do not use newspaper in facility as these are not meant to be food contact surfaces or used in a food preparation setting.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler near cookline cannot achieve nor maintain 4C.
      • Corrective Action(s): Repair or replace. Do not use this cooler until it has been repaired.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member onsite has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The ventilation hood canopy had excessive grease build-ups on its surface.
      • Corrective Action(s): The current deep cleaning schedule for the unit is every 3 months. More frequent deep cleaning may be considered. Contact cleaning company to schedule deep cleaning immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The main handsink in the back of the kitchen: a paper towel dispenser was not functioning properly.
      • Corrective Action(s): Repair the paper towel dispenser. Given 1 week. Meanwhile, provide a paper towel stand at the handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Walk in cooler: observed raw meats (in a container with lid) stored above raw vegetables
      • 2. Dipper wells for cooking utensils such as spatula, scissors, and ice cream scoop: no ice cubes present
      • 3. A bag of onions was put on the floor without protection
      • Corrective Action(s): 1. Position ready to eat foods and raw vegetables above non-ready-to-eat and raw meat products to prevent contamination. Another option is to divide sections of the shelf rack for each use.
      • 2. Dipper wells for cooking utensils must be chilled under 4 C or filled with food grade sanitizer such as bleach water. Most common practice is using ice cubes and replenish as necessary to keep dipper wells less than 4 C at all times.
      • 3. All food items must be placed off the floor to prevent contamination
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed mouse droppings in the dry storage room behind the rice/flour bins.
      • Corrective Action(s): Clean up and monitor pest activity by pulling out bins and boxes at least every 2-3 days. Cleaning is the key to pest control.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirts and debris noted under the storage shelving rack in the walk in freezer.
      • Corrective Action(s): Sweep the floor (hard to reach areas) frequently.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked vegetable in the bottom unit of sandwich cooler probed at 6.8C. Minimum ambient temperature measured at 5.9C. Upper unit measured at 4C.
      • Corrective Action(s): All food items in the bottom unit were moved to another cooler that is capable of maintaining food at temperature of 4C or below. Always keep cold potentially hazardous food at 4C or below to prevent growth of germs.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Overall sanitation needs to be addressed. Debris build-up underneath shelving units in walk-in coolers & freezers observed. Old mouse droppings observed in hard to reach areas & underneath shelving units in dry stroage room. Grease build-up noted on vent grills.
      • Corrective Action(s):
      • Clean & sanitize affected areas. Clean vent grill to prevent grease dripping on food.
      • Date to be corrected by: June 30, 2021
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Walk-in cooler door knob is broken; rubber seal of the cooler door coming off.
      • - One light fixture in the ceiling above dishwasher area not covered.
      • - Bottom unit of sandwich cooler not fully functional as it is incapable of maintaining food at 4C or below.
      • Corrective Action(s):
      • - Repair these items to ensure tight closure of the cooler door.
      • Date to be corrected by: July 7, 2021
      • - Ensure all light fixtures are covered.
      • Date to be corrected by: July 7, 2021
      • - Stop using the bottom unit until it is fully repaired.
      • Date to be corrected by: immediately
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer found/being used in the kitchen.
      • Corrective Action(s): Ensure to check temperature of coolers daily using a thermometer.
      • Violation Score: 1
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Two containers of rice were noted between 20-22 deg. C on rolling shelf.
      • Correction: Both containers of food were thrown out. Food must be kept at or below 4 deg. C, or at 60 deg. C or above. When reheating foods, the internal temperature must reach 74 deg. C minimum before hot holding at 60 deg. C or above.
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Rice was portioned in small containers and kept in a warmer noted at 54 deg. C.
      • Correction: Thermostat was adjusted during inspection. Foods must be kept at 60 deg. C or above.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: spray bottles did not contain sanitizer. Staff rushed to prepare sanitizer solution when he saw us.
      • Correction: Sanitizer must be used to clean food contact surfaces. Ensure sanitizer is at 100 ppm chlorine, or 1 tsp of bleach to 1 liter of water.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: handsink did not have paper towels.
      • Correction: All handwashing stations must have hot/cold running water, soap, and paper towels.
      • Corrective Action(s):
      • Violation Score:
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Delivered an Outstanding Permit Fee letter. Permit fee paid via cheque for $83.32. Cheque number 003347.
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Pork was being thawed at room temperature.
      • Correction: Foods must be thawed at 4 deg. C or below.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation: General sanitiation needs to be addressed.
      • Correction: Cleaning required behind cooking appliances, prep coolers, and hard to reach areas. Dry storage shelves must be cleaned (old mouse droppings must be cleaned and sanitized on wooden frames).
      • Corrective Action(s):
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Staff member blew his nose and continued to chop cabbage without handwashing.
      • Correction: Operator must speak to all staff regarding proper handwashing procedures.
      • Corrective Action(s):
      • Violation Score:
  20. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The kitchen hand sink was out of paper towels and soap. The single compartment sink was out of paper towels.
      • Corrective Action(s): Ensure that the handsinks are fully equipped at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean under the shelves in the walk-in cooler, under the stoves/cooking equipment. Get the exhaust hood serviced.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff on duty had FS level 1 certification while the Owner and Manager were away.
      • Corrective Action(s): At least one staff on duty must have FS level 1 certification.
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Do not store rice at room temperature.
      • Corrective Action(s): Keep it in the fridge or hot above 60 degC.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Thawing was being done at room temperature.
      • Corrective Action(s): Always thaw foods in the cooler, under running water or microwave.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed on the bottom shelves in the dry storage room, employee room, in boiler room, in one of the cupboards in the front service area (there was a hole around the pipes in this cupboard which the manager sealed during the inspection).
      • Corrective Action(s): Other holes around piping have been sealed as requested by Abell pest control technician. Clean all the mice droppings as discussed. These should be done at the end of every night and not allowed to accumulate. Do not overstock the storage room. This will make is easier for cleaning purposes. Keep pest control on contract.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning has to improve.
      • Corrective Action(s): Kitchen floors need to be swept/mopped; clean the grease under the cooking equipment; clean all mice droppings.
      • Violation Score: 3
  22. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats are still being stored above vegetables in the walk-in cooler.
      • Corrective Action(s): Always store raw meats below vegetables and other ready to eat foods.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Foodsafe certificates issued before July 2013 have now expired.
      • Corrective Action(s): Get recertified. There must be at least 1 staff on shift with FS level 1 certification.
      • Violation Score: 1
  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean jelly temperature was 25 degC. Rice cake temperature was 20 degC. Cooked rice on the floor was at 15 degC. All foods had been out for over 2 hours.
      • Corrective Action(s): All foods were discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no available sanitizer in the kitchen. Two of the bleach bottles were empty and 1 had detergent in it. This is a recurring issue.
      • Corrective Action(s): Always have 200ppm (1oz bleach per ga water) available for sanitizing counters, and other equipment.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The main handsink was blocked by a table and garbage bin.
      • Corrective Action(s): This handsink must be accessible for handwashing at all times. Do not block access to this sink. This is a repeat offence.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meats are stored above ready to eat foods in the walk-in cooler.
      • 2) Foods were being stored on the floor in the kitchen.
      • 3) Bowls are being used to dispense dry foods.
      • Corrective Action(s): 1) Raw meats must always be stored under vegetables and ready to eat foods.
      • 2) All cooked foods should be stored on the counter and not on the floor.
      • 3) Buy scoops for dispensing dry foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in the dry storage room, along the back hallway, boiler room and inside the cupboards in the front. A dead mouse was caught on a trap by the back door. Abell pest control is on contract. Operator called the manager of Abell pest control who confirmed that they are on contract, but due to staffing issues, haven't been able to service the restaurant for the past 2 months! He indicated that he would have a technician at the restaurant today.
      • Corrective Action(s): As discussed, continue to clean all the droppings every 2nd day. Use bleach/water solution to scrub and clean the areas. Continue to contract out the pest control company twice a month. If Abell is not able to provide regular service, switch companies.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The water hammering issue at the kitchen handsink has still not been fixed.
      • Corrective Action(s): This was coded on the last inspection report. Get this fixed.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There are many pieces of equipment on-site that are not being used for the business on a regular basis.
      • Corrective Action(s): Remove all equipment that isn't used for the business. Store all foods, equipment 15 cm off the ground to allow for easier cleaning.
      • Violation Score: 1
  24. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Braised pork belly that had been cooked at 10:30am this morning had been cooling out at room temperature at the time of the inspection (2pm).
      • Corrective Action(s): The pork belly was discarded. When cooling foods, you must cool from 60 degC to 20 degC within 2 hours and from 20 degC to 4 degC within 4 hours. The other option is to keep the pork belly hot (above 60 degC) at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spoons were being stored in water.
      • Corrective Action(s): As discussed, spoons must always be stored in water with ICE. Once the ice melts, drain the water and add more ice with a little bit of water.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in several areas. One dead mouse seen caught in a trap.
      • Corrective Action(s): Clean out all droppings in the cupboards in the front service area and storage area in the back. Remove the dead mouse. Contract out a different pest control company. An assessment needs to done as to where the mice are coming from and what further action can be taken to control rodent entry into the kitchen. Keep pest control invoices on-site for review. Ensure that the pest control company is coming in for servicing at least once a month.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is better, but still needs improvement.
      • Corrective Action(s): Clean under and behind equipment; clean out the ice machine; clean out the ice build-up in walk-in freezer.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There appears to be a water pressure issue when you turn on the water at the kitchen hand sink.
      • Corrective Action(s): Get this fixed.
      • Violation Score: 3
  25. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some droppings still visible in one section of the dry storage room.
      • Corrective Action(s): All droppings must be cleaned up daily as discussed. Pest control company to come in once a week until August 31, 2017. The work order from the pest control company must be emailed/faxed to me weekly. After the end of August, the frequency of visit will be reevaluated.
      • Violation Score: 9
  26. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in dry storage room, inside cupboards in the front service area, back hallway and behind door in boiler room
      • Corrective Action(s):
      • Violation Score: 15
  27. Routine Inspection

    0 infractions

  28. Routine Inspection

    0 infractions

  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    0 infractions