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Nando's Chickenland (Metrotown Centre)

340 - 4820 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Nando's Chickenland (Metrotown Centre) has been inspected 33 times by Fraser Health Authority since September 12, 2012. The most recent inspection, on May 26, 2026, recorded 1 infraction.

12 of 33 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 8 times across 8 separate inspections, most recently on October 20, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 6 times across 6 separate inspections, most recently on April 14, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on October 17, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 12, 2017. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on May 26, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

33 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings on floor either side of back door entrance and next to front beverage cooler.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all 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
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front service area: left corner behind pop syrup boxes - trace mouse droppings on floor.
      • Corrective Action(s): Area is to be thoroughly cleaned to remove all 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
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bottles of rice gravy mix stored at room temperature, 25 C, Label indicates product must be stored under refrigeration.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Counter top warmer - rice 38 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: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed on kitchen floor around alto sham warmers and in front service area, floor corners on both sides of point of sale station.
      • Storage room - debris collecting on floor in corners under dry storage shelving units.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all 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
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 5 - 6 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Correction date: Oct 20, 2025
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling left of ventilation hood - grease build-up.
      • Floor behind cooking line - food debris on floor.
      • Trace droppings on floor under front service counter.
      • Debris on floor in corners along walls of storage room floor.
      • 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: Storage room - milk crates used for food inventory storage.
      • Corrective Action(s): Replace crates with wire shelving unit to provide floor clearance allowing for convenient cleaning and additional vertical storage capacity.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fresh produce stored together, stacked on top of raw poultry containers.
      • 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: Kitchen - wall and exterior of vent hood right side of cook line, grease build-up on surfaces.
      • Front service area - mouse droppings on floor inside cabinet between syrup rack and pop dispenser and on floor behind gas cylinders.
      • Storage room - debris on floor under shelving units.
      • 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: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floor space under ovens / deep fryer - oil and food debris build-up.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 6-8 C
      • Kitchen 2 door undercounter cooler 6-7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings on floor and lower shelf under beverage dispenser and front handsink.
      • Corrective Action(s): 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
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 5.8 C
      • Middle Alto sham warmer 58 C
      • Left Alto sham warmer 54 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Repair / adjust warmer units to maintain food at 60 C or warmer.
      • Violation Score: 15
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 door upright cooler - food inventory, raw chicken product shelved adjacent to raw vegetables (salad ingredients)
      • Corrective Action(s): Re-organize cooler inventory.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Baseboard of pop syrup cabinet damaged allowing for pest harborage inside cabinet.
      • Corrective Action(s): Install metal flashing or sealed wood strip to pest proof bottom of cabinet.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage room - debris on floor in corners under dry storage shelves
      • Walk-in cooler - walls / corners have food deposits
      • Kitchen - wall wire shelving units have grease / dust build-up
      • Front service area - mouse droppings around pop dispenser and behind drink cooler.
      • 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
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ambient temperature 7 C, chicken probed internal temperature 5 C
      • Walk-in cooler door does not self close tightly to provide seal.
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Correction date: April 14, 2022.
      • Repair / replace door seal and / or closing mechanism so door remains tightly sealed without using boxes to barricade the door.
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inventory of latex gloves on site.
      • Corrective Action(s): Discontinue further use of latex gloves, as latex can pose a food allergen risk. If disposable gloves are used; vinyl, plastic or nitrile disposable gloves are suitable for safe foodhandling.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 7 C
      • Kitchen 2 door undercounter cooler 6 C
      • Corrective Action(s): Repair / adjust cooler units to maintain food at 4 C or colder.
      • Violation Score: 15
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back kitchen ceiling vent cover and adjacent ceiling tiles have build-up of grease.
      • Trace mouse droppings on floor behind cooking line and chest freezer.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of 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
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pre-cooked rice improperly cooled in cold storage. As per previous inspections, this facility is to operate in a cook - hot hold - serve manner only. Repeat violation
      • *Corrective action: rice discarded. Failure to comply will result in further progressive enforcement.
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held chicken in middle hot holding unit measured 57 deg. C at the surface, 59.9 deg. C per probe thermometer.
      • *Corrective action: adjust the temperature of the unit.
      • Staff increased temperature during inspection. Surface temperature reached 64 deg. C by end of inspection.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Sanitizer bucket containing wiping cloth measured 50ppm QUATs as per test strips.
      • -Staff prepared snaitizing solution for manual dishwashing that measured 50ppm QUATs.
      • *Corrective actions: -Increase the amount of QUATs added. Discusse with staff to add a total of 9 -10 "pumps" for sanitizer bucket and 3 small containers for manual dishwashing solution. Required concentration 200ppm.
      • Corrective Action(s):
  20. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 bin of rice stored on counter at room temperature 34 C
      • Corrective Action(s): Product discarded.
      • As discussed cooling facilities are not available to safely cool batches of food product.
      • All food to be processed in a cook, hot hold manner only.
      • Violation Score: 5
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: 3 bins cooked rice 25 C, cooling in cooler.
      • 1 bin rice in microwave 30 C
      • Corrective Action(s): Discontinue cooling of large batches of rice. Kitchen facilities do not support safe, rapid cooling of foods.
      • Rice is to be cooked and hot held in warming units available at 60 C
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Right alto sham food warmer 53-56 C
      • Corrective Action(s): Repair or adjust food warmer to maintain food at 60 C or hotter.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  22. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall mount soap dispenser is broken.
      • Storage room - lacking adequate amount of dry storage shelving.
      • Corrective Action(s): Repair / replace wall mount soap dispenser at kitchen handsink.
      • Provide additional shelving units within dry storage room to be organise inventory and increase dry storage capacity.
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Multiple bins of cooked rice in 2 door upright cooler internal temperature 30 C.
      • Corrective Action(s): Cooler unit is not designed to maintain food contents at 4 C and cool large volumes of cooked, hot food product.
      • Discontinue cooking and cooling rice in advance. Kitchen facilities are limited and operational capacity is maximized. Streamlined, simple food preparation is to be conducted to reflect kitchen design.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contents of walk-in cooler 8 - 11 C internal temperature.
      • Storage room upright cooler top shelf 4 C, bottom shelf 8 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Storage room upright cooler - do not overstock shelving with boxes of food product that restricts airflow preventing cooler from maintaining all food product at 4 C or colder.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Middle alto sham - lower drawer (half chickens) 52 C
      • Right alto sham - upper and lower drawer 54 C
      • Corrective Action(s): Repair / adjust alto shams to maintain hot food above 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed placing raw chicken breasts on used, soiled baking racks without cleaning and sanitizing food contact surfaces.
      • Corrective Action(s): 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.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 200 ppm quaternary ammonia sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink soap dispenser is broken, counter soap dispenser provided.
      • Corrective Action(s): Repair wall mount soap dispenser for handwashing purposes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff food handling in kitchen - on work counter container of raw chicken next to both soiled dishware and container of cooked rice.
      • Container of salad dressing stored with chemical inventory in storage room.
      • Corrective Action(s): Raw meats must be stored and processed away from ready to eat foods to prevent contamination of food products.
      • Food items must be stored and processed away from soiled dishware to prevent contamination of food products.
      • Chemicals are to be stored separate and away from food to prevent contamination of food products.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings and construction debris on floor / corners under front service counter.
      • 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
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 8-14 C
      • Storage room - corner undercounter freezer 0 - -1 C
      • Corrective Action(s): Repair / service walk-in cooler to maintain food at 4 C or colder. Correction date: today.
      • Discontinue use of undercounter freezer unit, this unit is not capable of maintaining multiboxes of frozen food product at -18 C or colder.
      • Replace freezer unit / crates with metal wire shelving units to provide additional dry storage capacity.
      • Violation Score: 15
  24. Follow-Up Inspection

    0 infractions

  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    0 infractions

  27. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: kitchen 1 door upright cooler 7 C
      • kitchen 2 door upright cooler 7 C
      • Corrective Action(s): Repair / adjust coolers to maintain 4 C or colder.
      • Violation Score: 9
  28. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 trays of chicken portions 54 C
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Staff reheated chicken in oven.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: middle and right alto sham food warmer units max temp 54 C
      • Corrective Action(s): Adjust / repair warmers to maintain food items at 60 C or hotter.
      • Violation Score: 9
  29. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: locker upright cooler 6-8 C.
      • Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
      • Violation Score: 3
  30. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: storage locker upright cooler is over stocked and restricting air flow - bottom shelves 10 C.
      • Corrective Action(s): Product is to be removed to allow proper air flow to all areas of cooler to ensure all food product remains 4 C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: left hot sham 35 - 64 C
      • middle sham 49 - 53 C
      • right sham 48 - 53 C
      • Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Ensure warmer units are set to correct temperature and verify with thermometer, do not rely on digital read outs for accurate temperatures.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Scissors, tongs and spoons stored with visible food debris build-up.
      • Corrective Action(s): 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.
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage locker floor and walkin cooler floor / walls soiled with build-up with debris.
      • 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
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken in middle Auto-Sham was 47C - 57C. External gauge on Auto Sham read 181F
      • Corrective Action(s): Hot potentially hazardous food must be kept at >60C. Batch of chicken had been transferred to hot holding unit 30min prior and was therefore re-heated to 74C and transferred back to the hot holding unit. Monitor temperature of product to ensure hot holding temperature is adequate. Ensure chicken is immediately transferred to hot holding unit after being cooked in the oven. Do not allow chicken to cool to <60C. Hot holding units are not designed to re-heat foods, only to maintain a temperature.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Knives being stored in space between prep cooler and counter. Discontinue this practice.This space is not clean.
      • Corrective Action(s): Rewash and sanitize knives. Store utensils in a clean location. Correction date: Immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted on floor of storage room by entrance door.
      • Corrective Action(s): Clean up all droppings and disinfect the area. Continue to monitor for future acitivity. Pest Control technician is on-site weekly - follow all instructions from Pest Control technician. Correction date: July 19/17
      • Violation Score: 3
  33. Routine Inspection

    0 infractions

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