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Myst Asian Fusion

2 - 6400 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Myst Asian Fusion has been inspected 25 times by Fraser Health Authority since July 4, 2017. The most recent inspection, on May 7, 2026, recorded 2 infractions.

5 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 18 times across 17 separate inspections, most recently on May 7, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 11 times across 11 separate inspections, most recently on May 7, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on January 16, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 20, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 14, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

25 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some of the items in the inserts stored in ice water (chopped green onion, cilantro) were at 8-9 deg C because the containers were not fully submersed in the ice water bath.
      • Corrective Action(s): As discussed, all cold must be at 4 deg C or less. Do not put the containers of the green onion and cilantro into a second container and then in the ice bath, put them directly into the ice bath without any secondary container.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice being stored in a sink that did not have any cover on it to protect the ice from contamination.
      • Corrective Action(s): All ice moved to a container with a lid
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various items on ice (chopped onions, sauces, etc) were at 10 deg C and they were only put on top of the ice, not inside an ice water solution
      • Corrective Action(s): Staff filled the tray with a mixture of water and ice and pushed all the inserts inside. Any foods that cannot be kept at 4 deg C or less must be used within 4 hours and discarded. If your ice bath is not working, you must keep a record/time tracking log of all foods that are not at 4 deg C or less and what time you bring them out and what time they are discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Minced beef stew dish inside hot holding unit was at 40 deg C, staff had to stir food repeatedly
      • Corrective Action(s): After 10 minutes, stew was at 60 deg C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit not able to keep foods at 60 deg C or greater
      • Corrective Action(s): Repair or replace unit to maintain hot foods at >60 deg C
      • Correct by; Today
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various items in cooler at 14-15 deg C:
      • - in house mayonnaise
      • -Eggs
      • -freshly chopped veggies
      • Corrective Action(s): All items discarded; ensure to keep all potentially hazardous food items at 4 deg C or less
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine residual
      • Corrective Action(s): After multiple attempts, dishwasher achieved 50 ppm chlorine residual. Re-run all dishes through this machine and check each load with your test strips to ensure it is achieving 50 ppm chlorine residual after each cycle.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee overdue in amount of $250.00 , hand delivered overdue permit fee notice
      • Corrective Action(s): Pay permit fee immediately
      • Correct by: ASAP
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required on floors by cooking line, as well as the shelving units
      • Corrective Action(s): Clean kitchen equipment surfaces thoroughly
      • Correct by: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Handwashing sink in bubble tea area has very low water pressure. Repair this
      • 2) Dishwasher took multiple attempts to achieve 50 ppm chlorine residual; ensure that it is adjusted/repaired so that it can consistently dispense sanitizer
      • Corrective Action(s): Repair above mentioned items
      • Correct by: Today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items in inserts stored on ice were at 12-13 deg C (chopped green onions, various other foods by the stove), operator indicated they were put there 1 hour prior
      • Corrective Action(s): Move items back to cooler; All items must be used within the next hour or discarded.
      • Time tracking must be maintained for all items in inserts stored in ice as the ice is not keeping the food items at 4 deg C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Various "clean" dishes (plates, etc) stored by the cooking line had debris/dirt/oil on them
      • Corrective Action(s): Dishes must be run through the dishwasher again. Ensure that all clean dishes are visually inspected before putting them back on the shelves for storage.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered buckets of cooked pork bones in walk in freezer
      • Corrective Action(s): Cover pork bones to protect them from contamination
      • Correct by: today
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No time tracking done for all the food items in inserts on ice
      • Corrective Action(s): Time tracking must be done starting immediately. If foods are not time tracked and are not at 4 deg C or less when left on ice, all foods will be discarded regardless.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several potentially hazardous foods were stored in inserts on ice or in room temperature without time tracking and measured above 4C:
      • > Shredded scallions
      • > Cut onions, green onions, cabbage
      • > Diced chicken and pork
      • > Pooled eggs
      • > Bean sprouts
      • Items were prepared for the cook line approx. 1 hour before the arrival of EHO.
      • Corrective Action(s): THIS IS A REPEAT VIOLATION. ALL FOOD ITEMS stored in room temperature MUST be time tracked for maximum 2 hours before discarding the leftovers. Do not store leftovers back into the coolers.
      • Food items that are stored in inserts on ice cannot be maintained at 4C or colder and are to be treated as room temperature holding. Do not store anymore than what can be used WITHIN 2 HOURS.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 sanitizer bucket at the bar did not have enough bleach.
      • Corrective Action(s): Staff added more bleach. Obtain chlorine test strips to verify the concentration each time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops and chopsticks were stored in still water.
      • Corrective Action(s): Scoops for rice must be stored DRY or ON ICE.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Cook line - vent hood filters above the deep fryer
      • > Under the cook line - grease accumulation
      • > Dry storage room - dry goods under the racks
      • Corrective Action(s): Clean and sanitize as per your sanitation plan.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main walk-in cooler has an air temperature of 5C at time of inspection. Staff have been in and out of the cooler throughout the inspection putting away deliveries. Probed an overnight food item (egg noodles) from the cooler and measured 4.7C. Temperature display on the outside of the cooler indicated 47F (8.3C), thermometers inside the cooler indicated 5-6C.
      • Corrective Action(s): Service this cooler ASAP. It is your main walk-in cooler. It must be capable of maintaining 4C or colder at all times.
      • Date to be corrected by: November 7, 2024
      • Violation Score: 15
  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): - A container of raw eggs stored at room temperature.
      • - Cooked tapioca pearls stored at room temperature without time stamps.
      • - Bean sprouts left at room temperature.
      • - Open container of mayonnaise stored at room temperature.
      • Corrective Action(s): Discard the food items noted above. All potentially hazardous food items must be stored at < or = 4C at all times.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Plates, bowls, cooking equipment, utensils not sanitized due to dishwasher improperly working.
      • Corrective Action(s): Re-wash and re-sanitize all plates, bowls, cooking equipment, and utensils through the dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff thawing frozen seafood inside the designated handwashing sink in the back of the kitchen.
      • Corrective Action(s): Remove the food from this sink. This is a designated handwashing sink and must be used for handwashing only.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Fraser Health Operating Permit is not posted.
      • Corrective Action(s): Immediately post the Operating Permit with a valid decal on the wall in a conspicuous area. If permit is missing, the operator must order a replacement permit.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0ppm chlorine bleach concentration at the time of the inspection. Staff did not have any appropriate test strips to test the sanitizer concentration.
      • Corrective Action(s): Call the technician for assistance. The low temperature dishwasher must dispense at minimum 50ppm chlorine bleach concentration.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Working thermometer missing in the upright cooler at the bar.
      • Corrective Action(s): Provide a working thermometer inside the upright cooler at the bar.
      • Violation Score: 1
  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): Marinated eggs in sauce in large containers cooling down in the Walk-in cooler -internal temperature at 45-50 deg C -cooked approximately an hour ago as per operator
      • Improper cooling. Do not put any foods in fridges over 20 deg C otherwise you will warm up the entire fridge
      • NOTE: improper cooling infraction was cited in the routine inspection report on March 7, 2019. Continued infractions will require increased enforcement such as ticketing/closure
      • Corrective Action(s): You MUST cool food fast:
      • Step 1: 60 deg C to 20 deg C within 2 hours using shallow containers, ice bath and/or ice wands
      • Step 2: 20 deg C to 4 deg C within 4 hours place in the fridge
      • Charts provided -post at the fridge
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler next to deep fry station has internal temperature readings of 8 to 9 deg C (chicken, beef).
      • Also observed hot foods stored in this unit -cooling beef at 30 deg C, cooling beef tripe at 40 deg C
      • Again do not put hot foods in fridges! Anything over 20 deg C must be cooled properly as per Code 203
      • Corrective Action(s): Remove ALL foods from this unit into the Walk-in cooler.
      • Operator does not know when the cooling beef and beef tripe were cooked ---> discard these items
      • Have the unit serviced to ensure it is in good working order
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler next to frying station too warm
      • Corrective Action(s): Remove all foods from unit and have it serviced.
      • All fridges must be able to maintain foods at or below 4 deg C
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily temperature logs not maintained -could not locate logs for the main walk-in cooler or preparation cooler next to fryers
      • Corrective Action(s): Maintain daily temperature logs for ALL fridges
      • Violation Score: 1
  12. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • handsink blocked off with a basket of vegetables in the bac near the employee washroom
      • Corrective Action(s): Do not block off designated handsinks -only for handwashing
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous foods stored at room temperature:
      • -Taiwanese sausage and shrimp double stacked in insert level of preparation cooler -temperature at 14 deg C and unknown for how long
      • -Large container of seaweed and bean sprouts sitting on ice -temperature at 12 deg C
      • Corrective Action(s): -Do not exceed the fill-line for insert level of preparation coolers -the 2nd indented line in the inserts. Discarded the taiwanese sausage and shrimp
      • -Storing potentially hazardous foods on ice is not a substitute for mechanical refrigeration. Only take out enough seaweed and bean sprouts that will be used within < 2 hours -SMALL PORTIONS -discarded half the container
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored inbetween the sink and wall in an unsanitary location -outside the employee washroom food preparation area
      • Corrective Action(s): Dishwash the knives. The area between the wall and the sink cannot be cleaned regularly in a practical manner. Store your knives in the designated knife holders/containers
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -AGAIN observed the pooling of raw egg yolk for storage in the Walk-in cooler
      • NOTE: this was cited back in the July 2021 routine inspection -Correction Order issued FINAL WARNING
      • Soy sauce buckets stored next cleaning chemical and under the utility sinks next to the cooking line
      • Corrective Action(s): -Discarded the container of raw egg yolk.
      • Once the egg is cracked open it must be cooked right away otherwise use pasteurized egg yolk (carton) for storage -refer to the BCCDC guideline for pooling of egg provided last July 2021 -print a copy of these guidelines for reference
      • -Do not store foods next to cleaning chemicals and under sinks
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed multiple buckets/containers/bags of frozen meats/seafoods stored on the shelves outside of the Walk-in freezer.
      • Frozen shrimp bags at 12 deg C and been there >3 hours as per operator
      • This citation was noted in the last routine inspection back in July 2021 -Correction Order issued -FINAL WARNING until increase in enforcement
      • Corrective Action(s): Thaw foods health safely
      • Discarded over 10 bags of frozen shrimp
      • Operator to submit Food Safety Plan on thawing of potentially hazardous foods
      • Violation Score: 5
  14. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Internal temperature of bucket of congee at 12 deg C. Operator indicates the congee was cooked yesterday (date stamped)
      • Corrective Action(s): Discarded the congee.
      • You MUST be cooling foods fast:
      • Step 1: 60 deg C to 20 deg C within 2 hours using ice baths and or ice wands for the congee
      • Step 2: 20 deg C to 4 deg C within 4 hours in the fridge
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Still some areas under the woks not cleaned -food debris and grease observed
      • Corrective Action(s): Clean and disinfect.
      • Operator to verify by Friday the floor areas under the cooking line have been thoroughly cleaned -email
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): -Approximately 6 large boxes of frozen meats from incoming shipments stored under sinks, cleaning chemical (soap) to be processed within 4 hours as per operator
      • -Containers of pooled raw egg observed
      • Corrective Action(s): -Improper thawing -thaw meats overnight in the fridge, under cool running water or as part of the cooking process
      • Improper storage -do not store cleaning chemicals above foods, do not store foods under sinks or on the floor
      • -Do not pool raw egg and store -once the raw shelled egg is cracked open it must be cooked right away -See BCCDC document on Pooling Egg provided in english/chinese
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice trays for potentially hazardous foods in use -these are not a substitute for mechanical refrigeration.
      • Corrective Action(s): USE SMALL PORTIONS ONLY -that will be used within 2 hours. Any leftovers must be thrown out. Do not place back in the fridge as no time tracking is followed
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One hot holding unit had internal temperatures of 55 deg C, and 56 deg C
      • : black pepper sauce, gravy
      • Worker indicates it was cooked about 30 minutes ago
      • Corrective Action(s): Re-cook the sauce and gravy
      • Must be maintained above 60 deg C
      • Operator to determine what setting on the dial is >60 deg C. Have all the hot holding units demarkated where this is.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A number of foods observed double stacked without a barrier inbetween.
      • Foods stored on the ground and some without covers -soup, onion bag. Foods stored on the floor in the Walk-in Freezer. Foods stored on the floor under the Walk-in cooler shelves
      • Raw meat stored above ready-to-eat foods in preparation cooler
      • Grass feeder spreader stored above foods in side storage room
      • Corrective Action(s): Maintain barriers between stacked foods -anything on the bottom will be transferred onto the foods beneath
      • Do not store foods on the ground. Keep foods covered
      • Store Garden Equipment down and away from foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Some food debris and oil spots under cooking line.
      • -Equipment is stored under the cooking line: woks, pots
      • -Upper shelves in all kitchen areas are cluttered with personal effects such as cups and other unrelated kitchen goods
      • Corrective Action(s): -Remove all equipment from under cooking line -this floor area needs to be cleaned, degreased nightly
      • -Clean and disinfect the floor area
      • -Remove all worker personal goods from kitchen upper shelves and place in lunch room -there should be no eating/drinking in the kitchen areas. Clean and sanitize. Re-organize the upper shelves for food related items only
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Extra large woks stored under cooking line. These woks exceed the size of the dishwasher and wash compartments.
      • Corrective Action(s): Remove from the premise
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Overly stocking foods in the Walk-in Freezer and Walk-in Cooler. All the shelves are full. Foods stacked from floor in Walk-in Freezer. Cannot gain entry in either Walk-in units. You are overtaxing the compressor.
      • Corrective Action(s): Reduce the volume of stock otherwise a reduction in menu/seating may be required.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Small insert of chicken and pork were stored at room temperature and temperature measured 18.2C and 18.3C
      • - Insert of breaded chicken was 24C. Staff were unable to confirm how long product had been at room temperature
      • Corrective Action(s): - Above items were discarded at the time of inspection. Ensure potentially hazardous foods are kept at 60C or higher or at 4C or colder. Small portions may be kept out for the lunch rush; however, must be used up or discarded within 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - 0ppm chlorine detected in buckets designated for sanitizer solution. No chlorine residual present on wiping rags. The remainder of buckets checked had adequate levels of chlorine.
      • Corrective Action(s): - Ensure solution is changed frequently enough to maintain 100-200ppm chlorine. Change solution if it appears cloudy/dirty. Ensure wiping cloths are stored in solution.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed employee washing hands with gloves on. This is unacceptable.
      • Corrective Action(s): - Train all employees on proper handwashing practices. If gloves are being used, they must be removed/replaced at the same frequency that hands are washed which is at any point hands may have become contaminated. Glove use is not a replacement for handwashing
      • Violation Score: 5
  17. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation:
      • 1) Multiple inserts of frozen foods thawing on the counter at room temperature
      • 2) Slabs of raw beef defrosting
      • Staff stated that these containers and beef have been thawing since the morning for use during dinner rush. Temperatures measured approximately 3-4C.
      • Corrective Action(s):
      • 1) Move inserts that are not immediately needed for food prep to working coolers.
      • 2) Staff will be preparing beef within the next hour.
      • Proper thawing techniques include:
      • 1) Under cold, running water OR
      • 2) In the cooler
      • Space is limited in this kitchen for proper thawing. Operator states that he will speak with his staff about propering thawing techniques as listed above, and will try to arrange with supplier to ship the meats already thawed.
      • Owner to send an email about plan regarding thawing food going forward to the undersigned by June 14, 2019.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large stock pots stored in the freezer. Soups/sauces within measured 60C.
      • Corrective Action(s):
      • Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. It must be cooled by:
      • a) placing the food in small shallow containers OR
      • b) using an ice wand OR
      • c) placing the food in an ice bath and continuously stirring
      • Staff moved soup/stock into smaller, shallower containers at the time of inspection. Obtain an ice wand to facilitate cooling in the future.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food stored in metal inserts on top of a bed of ice were approximately 8C.
      • Corrective Action(s): Use an ice water mixture to ensure that the entire insert is surrounded by water 4C or colder. Temperature checks must be done every two hours, and ice to be refilled accordingly. Ice water mixture made at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in bar/bubble tea area had equipment within the basin.
      • Corrective Action(s): Handwashing sinks are for handwashing only. Equipment cleared from sink at the time of inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation:
      • a) Foods in inserts were being defrosted on the counter. Foods measured 4C.
      • b) New shipment of fish about to be defrosted (current batch is in cold running water) stored at room temperature, measuring -2C.
      • Corrective Action(s):
      • a) Ensure frozen foods are thawed in the cooler. Foods moved to walk-in cooler at the time of inspection.
      • b) New shipments should be stored in cold holding units until space is available for defrosting.
      • Violation Score: 3
  19. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various cooked meats meant for the hot holding unit stored under the sink.
      • Corrective Action(s): Move the meats to the hot holding unit or cool them for cold storage (60-20C in 2 hours, and 20-4C in 4 hours)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored under the hand sink.
      • Corrective Action(s): Move foods to proper storage areas.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Metal container of beef was cooling with the lid on under the sink.
      • Corrective Action(s): Foods must be cooled from 60-20C in 2 hours or less or from 20-4C in 4 hours or less. Staff moved the container to the cooler at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-cooked noodles stored at room temperature
      • Corrective Action(s): Cooked/prepped foods must be stored at 4C or colder, or 60C or hotter. Staff moved noodles into the cooler at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Meat stored under the sink
      • 2) Foods uncovered in the coolers/freezers
      • Corrective Action(s):
      • 1) Do not store foods under the sink
      • 2) Cover all foods with a food grade material like plastic wrap or tin foil; do not cover with cloth or newspapers
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor fruit fly infestation in the front bar area
      • Corrective Action(s): Remove any sources of food, water or harbourage for fruit flies. If a sticky trap is to be used, please ensure that it is hung at least 2m/6ft away from food prep areas. UV light installed. Do not use electric fly swatter.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1.Pudding cooled at room temp with lid on - condensation noted on lid
      • 2. Cooked sauces stored in cooler with lids - condensation noted on lids
      • Corrective Action(s): All hot foods requiring cooling must be cooled rapidly. Cooling at room temp or directly in cooler with lids are not acceptable cooling practices for hot foods.
      • Acceptable rapid cooling methods include:
      • 1. Ice bath
      • 2. Cooling wand
      • 3. Small, shallow pan without lid
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of sprouts stored at room temperature beside 3 comp sink right of cooking line.
      • Corrective Action(s): Ensure all potentially hazardous foods (sprouts) are stored at or below 4 C. Do not store PHFs at room temp.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1.Some food inserts in lower prep cooler and some food inserts in walk in cooler by reach in doors noted without lid or cover.
      • 2. 1 insert of raw chicken kabobs stored above ready to eat greens in walk in cooler
      • 3. 5 cans of Coke stored in beverage ice bin.
      • 4. Rice scoopers and ice cream stored in water at room temp
      • Corrective Action(s): Ensure all food is stored covered and protected from contamination.
      • 1. All food must be stored with covers/lids.
      • 2. Keep all raw bloody meat separate or under all ready to eat foods
      • 3. Do not keep any cans or potentially unsanitary containers/products in ice that will be consumed.
      • 4. Do not stored any scoopers in water at room temp. Keep in ice bath or in water for no longer then 2 hours before being replenished.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sprouts and cut veggies noted at room temp on prep tables.
      • Corrective Action(s): Ensure all potentially hazardous foods such as sprouts and processed foods are maintained at or below 4 C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer has food debris accumulation around interior of guard.
      • Corrective Action(s): Ensure meat slicer is completely disassembled and properly wash, rinsed and sanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice scooper in bar left in ice unit.
      • 2. Double stack of bowls with food on other bowls with food in prep cooler insert
      • 3. Cardboard box used to hold non-packaged noodles.
      • 4. Rice scoopers stored in room temp water
      • 5. Dry food scoopers stored in bulk food bins in food.
      • 6. Cracked lid for bulk dry food bin in front of walk in cooler held together with tape.
      • Corrective Action(s): Ensure all food is protected from contamination.
      • 1. Ice scooper is stored outside unit in sanitary condition
      • 2. Do not double stack bowls. The bottom of a container must never sit directly on top of food with out a sanitary barrier.
      • 3. Cardboard is not an acceptable food container. Cardboard can not be cleaned and sanitize and therefore not a sanitary material for holding food. Replace with food grade plastic or stainless steel food container when directly holding food.
      • 4. All rice scoopers must be stored in a sanitary and safe manner. Recommend storing in ice bath, once ice melts then replenish ice and water bath.
      • 5. All dry food scoopers must have handles and stored outside of food to prevent food handler contact with food.
      • 6. Repair / replace plastic lid for dry food storage container to prevent possible plastic/ physical contamination.
      • Correction date: 1 day
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Side kitchen screened door has gap under it.
      • 2. Minimal pest control devices noted in facility - ex. only one in dry storage room at the back of room
      • Corrective Action(s): 1.Ensure a door sweep is installed under all exterior doors that have no gap large enough to allow pest entry.
      • 2. Ensure there is adequate pest control devices available in facility to protect from possible pest activity. Adequate number of devices combined with suitable device placement will be key to control possible pest activity conditions.
      • Correction date: 1 week
      • Violation Score: 3
  24. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1 rice scoop for front rice cooker observed to be stored in standing water at room temperature. Water measured to be 21 deg C. Other rice scoops were stored on ice at time of inspection.
      • Corrective Action(s): All rice scoops must be stored on ice and replaced when ice has melted or stored in a clean and dry area. Ensure all rice cooker stations are checked for ice.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 container of raw meat observed to be stored on top of insert of raw meat in prep cooler by cooking station. All other coolers did not have any double stacking or barrier in between where double stacking occurred.
      • Corrective Action(s): Do not double stack (bottom of container directly touching food) unless there is a barrier in between.
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of eggs and beef paste/beef cakes were left at room temperature, stored ontop of hot holding unit. Measured at 30 deg C. Manager informs that they were left there to be put into hot holding.
      • Corrective Action(s): Eggs and beef paste were discarded. Do not cycle inserts to keep food hot. Food must be kept either below 4 deg C or above 60 deg C at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): All rice scoops were stored in standing water at time of inspection.
      • Corrective Action(s): Store all food contact surfaces and equipment in ice or in a clean and dry area. Do not store food contact items in standing water. Wash and sanitize rice scoops prior to use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No sanitizers were in use at time of inspection in kitchen.
      • 2) Waitress stations' sanitizer sprays were filled with soap and 0 ppm chlorine detected
      • Corrective Action(s): 1) All stations must have a sanitizer bucket with towels or sanitizer spray to properly clean and sanitize area at all times
      • 2) Do not put soap in the sanitizer bottle. Fill with water and 1 cap of bleach to properly clean and sanitize
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had empty detergent bucket and detected 0 ppm chlorine at time of inspection. Maintenance was called and unit was repaired during the inspection. Sanitizer bucket intake was not sucking up enough sanitizer.
      • Corrective Action(s): Dishwasher is repaired at time of inspection. Ensure the chemical buckets are not empty as the dishwasher is used throughout the day. Check the dishwasher from time to time with test strips to ensure at least 50 ppm chlorine is achieved at the dish.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Ventilation hood observed have food debris and oil caked onto panels and inserts. Oil droplets forming on the side of ventilation hood. Staff informs that they are cleaned biweekly.
      • 2) All coolers observed to have food double stacked with bottom of container directly touching food
      • 3) Open tin can of sauce observed to be stored in original tin
      • 4) Brocolli observed to be stored in raw seafood and meat prep cooler.
      • Corrective Action(s): 1) Ventilation hood requires cleaning at least once a week or more frequent to prevent oils and food debris from dripping into food
      • Date to be corrected: Today
      • 2) Food cannot be double stacked unless there's a barrier inbetween food and container.
      • Date to be corrected: Immediately
      • 3) Once opened, food in tin cans must be stored in a food safe container. Do not store food in opened tin cans
      • CORRECTED DURING INSPECTION
      • 4) Store vegetables separately from raw meats and seafood to prevent cross contamination
      • CORRECTED DURING INSPECTION
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard used to line cupboards in bubble tea station observed to be dirty and stained with food debris and oils.
      • Corrective Action(s): Remove cardboard and do not line cupboards with cardboard. Surfaces must be smooth, durable and non-absorbant to facilitate cleaning.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Temperature logs for coolers and freezers are not maintained (up to July 1). Dishwasher sanitizer logs are recording temperatures up to 85 deg C when it is a low temperature, chemical dishwasher.
      • Corrective Action(s): Keep up to date with cooler and freezer temperature logs and properly train staff to take dishwasher sanitizer logs as the current ones are fabricated.
      • Date to be corrected: Today
      • Violation Score: 1

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