Skip to content
Loading map…

Mui Garden Restaurant

4727 Kingsway, Burnaby · Restaurant

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked soup bones and meat 26 C, placed directly in cooler.
      • Corrective Action(s): Product discarded.
      • No cooling process in place to facilitate rapid cooling of food items.
      • Soup bones are to be used immediately for continued daily production of soup.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut choi 17 C, 2 bags of soft noodles 19 C, salted fish in oil 24 C, cut vegetables (onion, garlic) 25 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags on cooking line left out on surfaces do not have any detectable sanitizer residual.
      • Knives and food utensils stored with visible food debris on surfaces.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats stored together with ready to eat food items.
      • Food containers / items observed stored without using covers to protect food items within cooler units.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil and debris on floor under cooking line.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags in use on cooking line - no detectable sanitizer solution.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Staff relocated all rags in use to sanitizer container available.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Upright cooler - raw meats stored above vegetables and cooked food items.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grill canopy sanitation has improved, some grease drops remain on hood surfaces.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of grease from surfaces.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 large bins of beef brisket cooling at room temperature (internal temp 37 C), with no available means to rapidly cool product.
      • Corrective Action(s): Product discarded.
      • Beef brisket is to be obtained from an approved supplier, pre-cooked, frozen as previously established.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cut vegetables in bowls stacked on top of each other at room temperature, temp 23 C
      • Multiple sauce mixes container fresh vegetables at front bar stored at room temperature
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pot of curry soup stored on the kitchen floor, temp 30 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags in use, left on counter surfaces without sanitizer solution prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Bar handsink obstructed by container of sanitizer, preventing staff from washing their hands.
      • Kitchen handsink obstructed with strainer basket and covered with food debris, preventing staff from washing their hands.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed washing their hands while still wearing soiled disposable gloves.
      • Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Hainan chicken cooling in cold water bath in 2 compartment sink. Staff observed washing dishes in adjacent sink at the same time. Following dishwashing, sink was then used to rinse raw meat adjacent to cooling chicken. Sink used for soiled dishware and food preparation was not cleaned and sanitized between uses.
      • Raw meats stored together, above ready to eat food items in kitchen coolers.
      • Rice spatulas stored in container of stagnant water.
      • Corrective Action(s): Cooling chicken and raw meat discarded.
      • When cooling chicken in 2 compartment sink - no other duties are to be conducted that may contaminate ready to eat food product.
      • When using sinks to process food, they must be cleaned and sanitized before.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up on cooking ventilation hood above range, grease droplets forming on several surfaces that can drip into food.
      • Mouse droppings on floor in kitchen corner under bulk food bins.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings in corner behind hot water tank.
      • Cook line ventilation hood (above deep fryer, stove) - grease build-up and drops forming on surfaces.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Hot holding counter - new warmer has gap on counter, a piece of styrofoam used as insert to fill gap.
      • Corrective Action(s): Replace styrofoam piece with material that is smooth, nonporous and easily cleaned.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in cooler units stored without covers, some containers stacked within each other with no covers.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back corner 1 door upright cooler - lower shelf, raw meats stored together with cooked meat and fresh vegetables.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace debris collecting on floor under front servery ice machine location.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 8 used wiping rags on work counters without sanitizer residual.
      • Knives and food utensils stored in kitchen with visible food debris from previous use.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers stored in coolers without covers, double stacked. Some non-fitted lids were placed over food items in a dis-organized manner not protecting food.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations:
      • - corners of staff washroom
      • - floor around hot water tank, dead mouse in trap behind water tank
      • - on floor behind back corner cooler and dry storage shelves
      • - on floor under dishwashing sinks
      • - on floor at kitchen entrance by rice warmers
      • Grease food debris on cooking area vent hoods, deep fryer, stove burners, back wall behind cooking equipment, on floor under cooking equipment.
      • Live cockroaches observed under dishwashing sinks.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Multiple cooking pots observed oversized and cannot fit within dishwasher or dish washing sinks to be cleaned and sanitized.
      • Large amount of product inventory stored on floor in back kitchen, preventing staff from cleaning or pest control monitoring.
      • Corrective Action(s): Remove all oversized cooking pots that cannot fit within sinks / dishwasher.
      • Provide additional shelving to store and organize inventory off the floor (6"/15 cm) to allow for cleaning and pest control monitoring.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): large pot of soup stock on floor of kitchen, 29 C
      • pot of potatoes on stove top, burner off, temp 49 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Several wiping rags in use without sanitizer solution available at staff work stations.
      • Knives, vegetable peelers stored with visible food debris on surfaces.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored in cooler units without covers / lids.
      • Food containers double stacked inside each other in cooler units.
      • Rice scoop spatulas stored in container in container of stagnant water.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door - when in closed position has gap at bottom that allows for pest entry into premise.
      • Corrective Action(s): Install a door sweep / weather strip along base of door to close gap to exclude pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking line - grease build-up on upper pipes (oil drips forming), floor under cooking equipment and around adjacent work tables.
      • Mouse droppings throughout staff washroom, back dry storage areas and below dishwashing sink area.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Several cracked and melted plastic strainer baskets.
      • Corrective Action(s): Discard all damaged food containers to avoid potential contamination of food from fragments of plastic.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed food worker move stations from working with raw chicken to cutting Hainan Chicken (cooked) without washing hands inbetween.
      • Corrective Action(s): Food workers are to ALWAYS wash hands thoroughly after working with raw meats/seafoods/eggs then to cooked foods (ready-to-eat foods)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed utensils (chopsticks, spoons/forks) being washed improperly as a "mound" of utensils on a flat wash tray.
      • Corrective Action(s): Rewash utensils and always use the utensils wash holder so as there is lessor likelihood dishware is improperly washed
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Some foods double stacked / uncovered in 1-door display fridge next to back door
      • Corrective Action(s): Do not double stack foods without a hard barrier inbetween and keep foods covered from contamination!
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The steel plate under the cooking line STILL sticking up with the potential of food debris lodged underneath
      • Operator indicates a steel cover will be placed over it enabling it to be cleaned easier
      • Corrective Action(s): All floor areas must be able to be cleaned and disinfected
      • Operator to verify by the end of the week via email
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Operator is doing advanced food preparation and is not approved:
      • -Cooked potatoes in a large basket at room temperature -temperature at 29 deg C
      • Corrective Action(s): No advanced food preparation is allowed as stated in the initial inspection last year. You must submit Food Safety Plans of EVERY food item you want to cook in advance and have these plans approved:
      • i.e.
      • Cook --> Cool --> re-heat --> serve
      • Discarded the potatoes
      • Currently you are only allowed to:
      • Cook --> Serve
      • or
      • Cook --> Hot hold --> Serve
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous noodles and vermicelli left out at room temperature since before noon (>2 hours)
      • Corrective Action(s): Discarded the noodles
      • Do not store 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): Numerous wet wiping towels for food contact surfaces left on counters in the kitchen
      • Corrective Action(s): Leave your rinsed towels in the bleach sanitizer solution when not actively used to reduce bacterial loads
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink at kitchen next to washer has no paper towels
      • Corrective Action(s): All handsinks must be adequately stocked and clear for use
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A piece of stainless steel floor covering has been added below the cooking range and is folded over leaving portions that cannot be cleaned adequately
      • Corrective Action(s): Must be smooth and flush with the floor to adequately clean
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curry sauce stored at room temperature -at 20 deg C and was cooked over 2 hours ago
      • Corrective Action(s): Discard curry sauce
      • Keep the sauce hot >60 deg C as per your Food Safety Plan. You have insufficient facilities/equipment for cooling this food
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping towels left out on counters and not actively used
      • Corrective Action(s): Store the rinsed wiping towels in the bleach sanitizer solution when not in use otherwise bacteria will build-up and spread when used
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping towels left on counters when not actively used (front and back)
      • Corrective Action(s): Store your rinsed wiping towels in the bleach sanitizer buckets after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw pooled shell egg observed in display fridge
      • Corrective Action(s): Discard the pooled egg
      • Once the egg is cracked open it must be cooked immediately. Operator provided the BCCDC guideline for pooling eggs -attach the english/chinese copies with your Food Safety Plan and review with all workers
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): -Some bowls in use for bulk foods and scoopers not in the proper holders
      • -Wok stored under cooking line
      • Corrective Action(s): -Do not use bowls for bulk foods -scoopers only and place the scoopers in the proper holders outside of the foods
      • -Do not store any equipment under the cooking line -these floor areas must be mopped, cleaned and disinfected daily
      • Violation Score: 3