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Money Foods Enterprises

1003 - 4500 Kingsway, Burnaby · Restaurant

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed raw marinated chicken hung up above the prep counter, measured at 20C.
      • - Observed raw marinated pork inside a big stainless steel tub, measured at 19.8C.
      • - Observed multiple packs of cooked chicken feet and duck wings on display cooler, measured at 14C.
      • - Observed house made green onion oil sauce in room temperature.
      • Corrective Action(s):
      • - Pork was discarded at the time of inspection.
      • - Operator stated that chickens were going to be boiled right away. They were cooked at the time of inspection.
      • - Cooked chicken feet, duck wings, green onion sauce were transfered back to cooler at the time of inspection.
      • *Do not have chickens 'waiting' in room temperature to be cooked. Store them inside the cooler until they are ready to be cooked.
      • *Do not marinate meat in room temperature. It should be done in refrigeration temperature.
      • *Store packed potentially hazardous items inside cooler.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Items stored inside the hot cabinet measured from 34C to 50C.
      • Corrective Action(s):
      • - Items were reheated at the time of inspection. Ensure to maintain the hot held food items at 60C or above.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 3 compartment sinks, prep sink etc. had all the ducks and chickens hanging up above, with the juices dripping on the counter & sink surfaces.
      • Corrective Action(s):
      • - Do not expose the sinks and counters for potential contamination. Operator to designate a different area for this procedure or think of a way to collect the drips. All areas were cleared and sanitized at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No sanitizer in use inside the kitchen.
      • Corrective Action(s):
      • - 100ppm chlorine sanitizer made at the time of inspection. Ensure to have sanitizers ready before operation starts.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Kitchen handsink was filled with lids and other miscellaneous items.
      • Corrective Action(s):
      • - Do not block the sink. Ensure handsink is accessible at all times.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • - Observed multiple boxes of frozen meat stored outside of the walk-in cooler door.
      • Corrective Action(s):
      • - Items were still in the frozen state. Ensure to move them to cooler immediately after the delivery. Items moved to the walk-in cooler at the time of inspection.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Observed plastic cardboard material being used around the butcher's block.
      • Corrective Action(s):
      • - This material cannot be properly cleaned & sanitized. Remove this material.
      • Date to be corrected by: Today
      • Violation Score: 3