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Neptune Palace Restaurant

2307 - 4525 Lougheed Hwy, Burnaby · Restaurant

20 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Food items (e.g. batter, broth, pork bits in oil) stored at room temperature. The internal temperature of the mentioned foods measured at above 4C.
      • Corrective Action(s):
      • - Staff moved the food items into the cooler measured at below 4C during the inspection.
      • - Ensure food items are placed in the cooler as soon as the peak period is over. NO foods should be stored at room temperature for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Surface sanitizer in one of the buckets measured at 0 ppm chlorine.
      • 2. Missing surface sanitizer at the bar.
      • Corrective Action(s):
      • 1. Replenished and measured at 100 ppm chlorine.
      • 2. Place surface sanitizer in a bucket at the bar TODAY.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing sink next to the dishwashing area blocked by a garbage can and big pots.
      • Corrective Action(s):
      • - Staff moved the items from the hand sink during the inspection.
      • - Ensure handwashing stations are easily accessible at all time to encourage frequent handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Raw foods stored above or next to the ready-to-eat foods on shelving units in the walk-in cooler.
      • 2. Dirty dishes stored in one side of the prep sink while frozen raw shrimps are being thawed in the other side.
      • 3. Foods not covered and stacked on top of each other, with bottom of the containers directly touching the food below.
      • Corrective Action(s):
      • 1. Reorganize the walk-in cooler.
      • - Keep raw foods below ready-to-eat foods to prevent potential contamination.
      • 2. Move dirty dishes to the dishwashing sink.
      • - The prep sink must be used for food preparation ONLY.
      • 3. Keep all foods covered.
      • - Do not stack containers directly on food.
      • ***Date to be corrected by: today***
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A large pan of cooked rice observed being cooled at room temperature. Internal temperature of the rice measured at 30C.
      • Corrective Action(s):
      • - Discarded by a staff.
      • - Rice should be cooled in the walk in cooler, NOT at room temperature as it cannot meet the proper cooling curve.
      • - Proper cooling curve: 60C to 20C within 2 hours, 20C to 4C within the next 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Pile of cooked noodles (1xbasket) were stored at room temperature. Internal temperature of the noodles measured at 15C.
      • Corrective Action(s):
      • - Discarded by a staff member.
      • - Do not store any foods at room temperature.
      • - Bring out 3-5 portions of cooked noodles at a time during the meal service to minimize the amount of time food is held at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Low temperature dishwasher in the main kitchen dispensed 0 ppm chlorine at plate level during the final rinse cycle.
      • - Staff were unsure which product was connected as the sanitizer. At the time, two detergent products and one rinse agent were connected to the dishwasher.
      • Corrective Action(s):
      • - The onsite manager connected the correct chlorine sanitizer to the dishwasher. Dishwasher dispensed 100 ppm chlorine at plate level during the final rinse cycle.
      • - Train all staff members to check products before connecting to the dishwasher and monitor sanitizer concentration daily using the chlorine test strips available on site.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Food debris observed throughout the main kitchen and the tea prep area.
      • Corrective Action(s):
      • - Deep clean the kitchen.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION):
      • - Flour machine covered in food debris was observed by the cookline. Staff indicated they do not use the flour machine.
      • Corrective Action(s):
      • - At the time of inspection, the flour machine had been removed from the kitchen, covered with a plastic bag, and set aside to be taken out of the facility.
      • - Do not store any items that are not required for food premises operations.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 3x oven-baked ducks were stored at room temperature on a cart for cooling. Internal temperatures measured between 25C and 27C.
      • Corrective Action(s):
      • - Staff discarded the oven-baked ducks.
      • - Ensure potentially hazardous foods that have been cooked are cooled under refrigerated storage to achieve safe cooling.
      • - Educated staff on proper cooling curve requirements for safe cooling: Must be cooled from 60C to 20C within 2 hours, and cooled to 4C within the next 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Following potentially hazardous foods were stored at an internal temperature of above 4C:
      • >> One-third full container of baked fish: 27C
      • >> One-third full containers (x2) of deep-fried chickens: 28C-30C
      • Corrective Action(s):
      • - Staff discarded the above-mentioned food items, as it had been at room temperature for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATIONS:
      • 1. Glasses were not properly sanitized through the glasswasher.
      • 2. Plates were not properly sanitized through the low temperature dishwasher.
      • Corrective Action(s):
      • 1 & 2. Glasses and plates were washed/sanitized after both glasswasher and dishwasher dispensed 50 ppm chlorine during the final rinse cycle at glass/plate level.
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 2x packages of frozen meat were being thawed at room temperature on a cart.
      • Corrective Action(s):
      • - Staff moved frozen meat into a walk-in cooler maintained below 4C for a proper thawing.
      • - Educated staff on safe thawing methods for food safety compliance:
      • a) in a cooler achieved and maintained at 4C or below
      • b) under cold running water
      • c) in cold water (changing the water every 30 minutes)
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • REPEAT VIOLATIONS:
      • 1. Glasswasher dispensed 0 ppm chlorine during the final rinse cycle at glass level. Air bubbles were observed in the connected tubes and the chlorine container underneath the glasswasher had a low solution level.
      • 2. Dishwasher dispensed 0 ppm chlorine during the final rinse cycle at plate level. Chlorine container under the dishwasher was empty.
      • Corrective Action(s):
      • 1 & 2. Glasswasher was primed by a staff and the chlorine containers for both glasswasher and the dishwasher have been replaced at the time of inspection. Both dispensed 50 ppm chlorine at plate level during the final rinse cycle.
      • - Monitor the level of chlorine solution regularly to ensure plates/glasses are properly sanitized at all times.
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cuttle fish was stored at an internal temperature of 15 C.
      • Corrective Action(s): Discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasses run through the glasswasher and dishes run through the dishwasher were not properly sanitized.
      • Corrective Action(s): The dishwasher was fixed during the inspection. Any glasses that are usually washed in the bar glasswasher will be run through the dishwasher until it is fixed.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Food in containers was stored directly on the floor in the kitchen.
      • Corrective Action(s): Discontinue this practice.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Remove clutter from the floor in the dish pit. Items stored on the floor in the dish pit are subject to contamination and when items are stored there, it does not allow for proper cleaning.
      • 2) Clean the floor in the storage room
      • 3) Grease buildup observed on the main cook line's ventilation hood. This should be cleaned frequently enough to prevent grease buildup.
      • Corrective Action(s): 1) Correct today.
      • 2 & 3) Clean today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The dishwasher had 0 ppm chlorine at the plate level when tested. It was observed that the chlorine container underneath the dishwasher was empty and was subsequently replaced during the inspection.
      • 2) The glass washer had 0 ppm chlorine at the plate level.
      • Corrective Action(s): 1 ) The dishwasher was corrected during the inspection. Correction Order issued due to repeat violations.
      • 2) The glasswasher was not working after replacing the sanitizer solution. Fix by Friday, March 21.
      • Violation Score: 15
  7. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two hand washing sinks had bowls stored inside of them.
      • Corrective Action(s): Do not store anything in front of, or inside hand washing sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A knife was stored in between a cutting block and table. This area is not routinely cleaned and is unsanitary.
      • Corrective Action(s): The space between the cutting block and the table will be removed so that knives cannot be stored here.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The dish pit is still cluttered. Many items are stored directly on the floor, making it difficult to clean.
      • Corrective Action(s): Remove excess containers and baskets as soon as possible.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The front glass washer had 0 ppm chlorine. The sanitizer container was completely empty and daily tests were not being completed.
      • Corrective Action(s): Corrected during the inspection- 100 ppm chlorine tested. Check daily and keep records.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The back hand washing sink near the BBQ oven was covered with a tray at the start of the inspection. Also, the hand washing sink next to the dish pit was covered with a tray and had containers stored in front of it. After these items were moved, it was observed that this sink was obstructed a second time during the inspection.
      • Corrective Action(s): Corrected during the inspection.
      • Do not store anything inside or in front of hand washing sinks.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Several foods were double stacked in the walk in cooler. Discontinue this practice.
      • 2) Knives were stored in the space between a wooden cutting block and a table. This is unsanitary.
      • 3) Food was stored in containers on the floor in the kitchen and walk in cooler. Discontinue this practice.
      • Corrective Action(s): 1) Corrected during the inspection.
      • 2) Install a knife holder for these knives by next Tuesday ( November 12)
      • 3) Corrected during the inspection.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Scallops were thawing at room temperature. Discontinue this practice. All foods must be thawed in a refrigerator or under cold, running water.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas had poor sanitation and require cleaning:
      • -Underneath both cook lines to remove grease buildup
      • -Both ventilation hoods have grease and dust buildup
      • -Parts of the wall and ceiling in the kitchen have dust buildup.
      • -The dish pit was cluttured, remove all items from the floor and clean.
      • Corrective Action(s): Clean by Tuesday, November 12.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Scallops were held at room temperature at 10 C. Ensure that potentially hazardous food is not kept at room temperature for extended periods of time.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Double stacked foods noted in one of the prep coolers.
      • Corrective Action(s): Corrected during the inspection. Discontinue this practice and ensure that all staff are properly educated.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Insulation and some old droppings were noted in the electrical room. Pest control is onsite regularly and has not noticed any issues for the past three months.
      • Corrective Action(s): Clean the electrical room (cleaning started during the inspection) and seal any potential pest entry points within one week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Repeat violation: Sanitiation under both cook lines was poor. Grease buildup visible and food debris noted.
      • Corrective Action(s): Follow up inspection on Friday. Changes are needed to ensure that the restaurant is cleaned properly. Further enforcement action is possible for repeat violations.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The kitchen dishwasher had 10 ppm chlorine when tested. The sanitizer bucket was replaced and it achieved 100 ppm afterwards.
      • Corrective Action(s): Corrected during the inspection. Ensure that the dishwasher is checked daily.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Items run through the glass washer were not being properly sanitized. See code 308.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The bakery hand washing sink was obstructed. Do not store anything in front of or inside hand washing sinks.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food was stored directly on the floor in the walk in cooler. Do not store food on the floor, it must always be kept 6"/ 30 cm off the ground.
      • Corrective Action(s): Correct today.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Four dead mice were found in traps in the electrical room.
      • Corrective Action(s): Continue using a professional pest control company and follow their recommendations. Report to be reviewed during the next inspection.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Many packaged foods in the dry storage room were not kept in pest proof containers. Ensure that all foods are kept in a sealed, pest proof container with a tight, fitted lid.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: a) Cleaning needed underneath both cook lines to remove grease and food debris buildup.
      • b) Remove items from the floor in the dish pit.
      • Corrective Action(s): a & b)1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The glass washer had 0 ppm chlorine and was not sanitizing glasses properly.
      • Corrective Action(s): It was fixed during the inspection. Check daily and keep records.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: a) Double stacked foods noticed several times in coolers throughout the restuarant. Discontinue this practice since it can lead to direct contamination of food.
      • b) Do not store knives in between the cutting block and table, since this area is not routinely cleaned. Purchase/ install a knife rack or magnetic knife holder.
      • Corrective Action(s): a) Corrected during the inspection.
      • b) Correct within one week.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • -There is significant grease buildup under the main cook line and under the fryers on the second cook line.
      • -The floor requires cleaning throughout the facility, especially underneath equipment and tables.
      • -Cardboard placed on the floor in front of the BBQ oven. Discontinue this practice.
      • -The walk-in freezer requires organiziation.
      • Note: The ventilation hood will be cleaned professionally tomorrow.
      • Corrective Action(s): Clean as soon as possible.
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Large amounts of dim sum observed to be stored on rolling rack.
      • - Upon arrival of EHO potentially hazardous food items found in dish storage area across from cooking line.
      • - Cooked duck and pork belly found under and beside oven at temperatures of 20-30 degrees Celsius
      • CORRECTED DURING INSPECTION - all items placed back into cooler unit.
      • Corrective Action(s): - Obtain additional cooler for dim sum. Large quantities of dim sum should not be at room temperature. Dim sum cooler adjacent to cooking area is required.
      • - Cooking line and relocation of coolers was discussed during initial inspection. No food is to be stored in dish storage area or cooler unit will need to be relocated back to this cooking line area. Discuss with staff.
      • - Cooked pork and duck is to be stored in cooler unit. This was discussed at previous inspections with staff.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO glasswasher not obtaining final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass.
      • CORRECTED DURING INSPECTION - EHO observed lines had been mixed for sanitizer and for detergent. Once lines were placed into correct jugs the glasswasher achieved a final sanitizing rinse of 50ppm Chlorine.
      • .
      • Corrective Action(s): Both jugs were half full. Staff have NOT been conducting daily checks of glasswasher. Glasswasher is to be tested daily with same test strips as for dishwasher unit.
      • Ensure going forward staff is designated to test dishwasher and glasswasher units.
      • .
      • 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): Upon arrival of EHO the hot water was measured to be at a temperature of 22 degrees Celsius.
      • Staff were observed to be rinsing all dishes in dishwashing area with hot water thereby contributing to draining the hot water tank.
      • CORRECTED DURING INSPECTION - Staff were instructed to cease using hot water for rinsing and hot water was measured to be at 36 degrees Celsius 60 minutes later.
      • .
      • Corrective Action(s): FAILURE TO HAVE ADEQUATE HOT WATER FOR FACILITY WILL RESULT IN A CLOSURE ORDER.
      • The facility MUST have adequate supply of hot water at ALL TIMES. Failure to do so will result in a closure order issued to the restaurant until such time as hot water is restored and potential fines.
      • Discuss hot water use with staff. Having hot water running continuously all morning in dishwashing area is not recommended.
      • Investigate hot water tank and ensure size is adequate.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: BAR AREA
      • - Designated Hand sink has been turned off. Other beverage sink is being used for hand washing purposes.
      • BAKERY AREA
      • - Hand sink blocked with stack of dishes and covered by tray with butter
      • TEA AREA
      • - Hand sink blocked by items piled in front of sink
      • MAIN KITCHEN
      • - Oven glove inside hand sink next to oven
      • .
      • Corrective Action(s): Turn on hand sink in bar area
      • Ensure all remaining hand sinks are free from obstructions. Do not put things in, on or in front of hand sinks.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: DOWNSTAIRS STORAGE UNIT
      • - items are stored on floor
      • - Opened food items observed
      • STORAGE HALLWAY
      • - Personal items (jackets, coats, bags) found hanging on racks with food items
      • - Microwave oven plugged in and in use in this area.
      • - Items stored on floor.
      • BAKERY AREA
      • - Staff observed to have Starbuck's beverage cup on food preparation surface
      • - Garbage can used as food preparation table
      • - Personal items (beverage containers, shoes, jackets, etc) found on various shelves throughout
      • TEA AREA
      • - Paint cans observed
      • BAR
      • - Personal items stored in bar area
      • MAIN KITCHEN
      • - Rice paddle stored in room temperature water
      • - In dishwashing area clean dishes are stacked in rack next to dishwasher. Protection is needed for spray from dirty dishwater.
      • - Inside walk in cooler unit raw meat items are stored adjacent and above ready to eat food items and vegetables
      • - Knives stored down crack between walk-in cooler and meat block
      • .
      • Corrective Action(s): - Items are to be stored up off floor
      • - No opened food items in downstairs storage area
      • - Personal items are not to be stored in food production areas or stored amongst food or equipment. Obtain designated storage for personal effects for staff
      • - Rice paddles are to be stored on ice water
      • - Obtain protective covering for rack of clean dishes OR relocate clean dishes
      • - Better organization of walk in cooler unit required. Raw meat should be located in designated areas away from ready to eat and vegetable items.
      • - Obtain knife storage for butcher's block. Do not store knives down cracks/crevices
      • - Storage Hallway is NOT an approved food preparation space. Remove microwave and do not cook or prepare food in this area
      • - Remove all paint cans to storage area. No food storage with chemicals or paint.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean exhaust canopy filters more frequently.
      • Remove all cardboard from oven area. Cardboard is dirty and can not be cleaned.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooked duck hanging from rolling rack and rod above three compartment sink at temperatures of 21 degrees Celsius
      • CORRECTED DURING INSPECTION.
      • Item transferred to walk in cooler unit.
      • .
      • Corrective Action(s): This is a REPEAT VIOLATION. This is the second warning. Repeat violations will escalate in enforcement.
      • FINAL WARNING.
      • Potentially hazardous food items are to be stored at temperatures of less than or equal to 4 degrees Celsius and greater than or equal to 60 degrees Celsius.
      • DO NOT STORE COOKED OR RAW MEAT OUTSIDE OF HOT HOLDING OR COLD HOLDING STORAGE UNITS.
      • .
      • Violation Score: 5
  20. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked barbecue duck and pork at room temperature stored hanging on rolling rack
      • Raw duck hanging to dry above three compartment sink.
      • CORRECTED DURING INSPECTION - item relocated to walk-in cooler unit.
      • Cooked and raw bowls of meat found upon arrival of EHO.
      • CORRECTED DURING INSPECTION - items relocated to cooler units.
      • .
      • Corrective Action(s): These items are NOT to remain at room temperature for indefinite periods of time.
      • These items are to be stored in walk-in cooler unit until ready to cook or prepare.
      • No hanging potentially hazardous duck or pork cooked or uncooked out at room temperature to dry or wait to be cooked to serve.
      • Storage of these items is to occur in walk-in cooler unit.
      • Raw and cooked proteins are to be stored in cooler units. Not acceptable for these items to be stored at room temperature. This was discussed at Initial inspection at which time the EHO was informed a staff member would prepare dishes and they would be passed to the chef. This is the expectation going forward or the under counter cooler units will have to return to area approved on plans across from woks.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed to enter and exit washroom having gloves on hands. Staff was for front of house.
      • .
      • Corrective Action(s): Discussion with staff in regards to proper hand washing and glove changing required.
      • Once gloves are soiled they are NOT to be washed. Once gloves are soiled they are to be removed, hands are to be washed and new gloves are to be donned.
      • No saving of gloves. Gloves are single use and not to be washed.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items observed to be hanging from food storage shelves.
      • .
      • Corrective Action(s): Designated storage area for personal items required.
      • .
      • Violation Score: 3