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Neptune Wonton Noodle

4405 Central Blvd, Burnaby · Restaurant

37 inspections

  1. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • - Observed a long crack along the back of the floor by the dry strorage area. Crack is leading to gap in the floor - allowing accumulation of water & debris.
      • Corrective Action(s):
      • - There is fruit fly activity in the area. Ensure to Clean out the gap and seal it up to prevent accumulation of water & debris in the area.
      • Date to be corrected by: 2 months
      • Violation Score: 9
  2. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed bbq chicken inside the hot cabinet measured at 40C. Other items inside the cabinet are hotter and it appears that they were put inside the hot cabinet in the middle of cooling process.
      • Corrective Action(s):
      • - Do not store cooled down products inside the hot cabinet as the temperature has already reached the danger zone (4C-60C). Reheat the item and then transfer the item to the hot cabient immediately. Ensure hot cabinet temperature is maintained at 60C or above.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Fruit fly issue not resolved. Numerous fruit flies observed in the dry storage room and inside the staff washroom.
      • Corrective Action(s):
      • - Deep cleaning to be conducted. Clean & wipe all surfaces including the wall and the floor. Consult with the professional pest control company to implement measures to decrease the fly population.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Metal rack shelving units still observed with grease & food debris.
      • - White barrel containers observed with dead fruit flies in the dry storage room.
      • - Food debris still observed on the floor in the dry stroage area.
      • Corrective Action(s):
      • - Clean & sanitize.
      • 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):
      • - Observed cooked/chopped bbq pork condiment (appears to be for fried rice) at 13C in room temeperature.
      • Corrective Action(s):
      • - Item was transferred back to a cooler. Ensure to store all potentially hazardous food items in cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed hot held soups at 40-43C in noodle kitchen.
      • Corrective Action(s):
      • - Items were reheated at the time of inspection. Ensure to 1) boil the contents and 2) have the hot water bath at 60C or above before transferring the food items into the warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No bleach sanitizer was observed at the main kitchen when the inspection started. Staff made bleach sanitizer upon the arrival of the inspector.
      • Corrective Action(s):
      • - Always have the bleach sanitizer equipped at every station before operation begins.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Notable amount of fruit flies observed in the dry storage room and inside the staff washroom.
      • Corrective Action(s):
      • - Deep cleaning required in these area. Clean all surfaces with sanitizer (walls, containers, sink, floor).
      • - Mop buckets inside the washroom require deep cleaning as well. Ensure to clean them with detergent water.
      • Date to be corrected by: 19-AUG-2025
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Dry storage area: White barrel containers for sauces / oils observed with sticky residue on the outer surface. Dead fruit flies observed on top of the containers. Stainless steel shelvings observed with grease & debris build up.
      • - Next to the dishpit area: Containers holding clean plates & bowls observed with food debris and stains. Plastic bags covering the plates observed with stains.
      • - Main cook line: Undercounter shelves holding stacks of plates observed with grease & food debris. Floor drain appears to be clogged with grease.
      • Corrective Action(s):
      • - Clean the areas noted above. Replace all stained / old plastic bags covering the plates.
      • Date to be corrected by: 19-AUG-2025
      • Violation Score: 3
  4. Follow-Up Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: Obsered dead lobster in the live tank.
      • Corrective Action(s):
      • - Item discarded. Ensure to monitor the tank to sort out dead ones and discard.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed two metal trays (for oven) in the mop sink.
      • Corrective Action(s):
      • - These metal trays are food contact surfaces. They cannot be cleaned in mop sink where there can be potential contaminants. Ensure they are cleaned properly following wash, rinse and sanitize order in dishwashing sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease pile observed underneath the cook line.
      • Corrective Action(s):
      • - Clean.
      • Date to be corrected by: 1 month
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • - Dead raw king crab observed inside walk-in cooler.
      • Corrective Action(s):
      • - This crab was taken out dead from the live tank as per the staff; the time when the crab died cannot be determined. Due to fast decomposing properties of crustacean species, they should not be consumed once they die. Item discarded. Ensure to discard any seafood once they are found dead in the live tank.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed rice in rice cooker (kitchen) at 56C. The plug was taken out.
      • Corrective Action(s):
      • - Staff stated that rice was being cooled down for fried rice preparation. Ensure to cool it down in open environment with no lid to follow correct cooling procedure. When the hot rice is cooled down in a closed container, the cooling down occurs too slow that it spends too much time in the danger zone (4C- 60C). Cool down from 60C to 20C within 2 hours (in ambient temp) and 20C to 4C or below within 4 hours (inside cooler).
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Ventilation hood service is overdue. Grease build-up observed.
      • Corrective Action(s):
      • - Service and clean all ventilation hoods.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed ready-to-eat dessert dishes (pudding, steamed rice cakes etc.) placed next to and underneath raw food items inside walk-in cooler.
      • Corrective Action(s):
      • - Ensure to physically separate storage area of ready-to-eat items and raw food items as there is a risk of contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation:
      • REPEAT VIOLATION: 4 boxes of frozen fish placed underneath the counter being thawed in room temperature.
      • Corrective Action(s):
      • - Staff stated that they were delivered not too long ago. Ensure to move frozen items right to the cooler once they arrive if they need to be thawed; room temperature thawing is not allowed.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Flies observed in the dry strorage area, staff washroom and hot water tank area.
      • Corrective Action(s):
      • - Equip fly traps in above areas.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • - Water pooling observed on the floor throughout the kitchen.
      • - Dirty mop water observed inside the mop bucket next to the dry storage area and inside the staff washroom.
      • Corrective Action(s):
      • - Ensure to empty out dirty mop water immediately after use.
      • - Clean & sanitize the floor; wipe the floor dry.
      • - Monthly pest control done by Ecolab. Last report from May 9th 2025 indicates of excess water on the floor and floor drains in need of cleaning. Ensure to complete the action items listed in the report.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease build up observed on the floor underneath the cook line.
      • - Debris & filth observed on the floor underneath the sinks in the dishwasher area, and on the dishwasher surface & the wall behind.
      • Corrective Action(s):
      • - Clean the areas noted above.
      • Date to be corrected by: May 27, 2025
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • - Broken floor tiles observed at the back kitchen.
      • Corrective Action(s):
      • - Repair.
      • Date to be corrected by: within 4 months.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Glasswasher at the noodle bar not dispensing chlorine from the rinse water.
      • - No sanitizing solution available at the noodle bar.
      • Corrective Action(s):
      • - It appears that the tubing and the pump is broken for the chemical lines of the glasswasher. Ensure to repair the unit and they should properly dispense detergent, rinse aid and chlorine. All cups used at this location were brought back to the main kitchen for dishwashing.
      • - The only spray bottle present had water. New bleach solution was made at the time of inspection. Ensure to use bleach water (1L water to 1/2 tsp bleach) as a sanitizing solution for dining tables, counters and food prep area.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Whole duck and chicken (for pecking duck) in direct contact with shelving unit inside walk-in cooler.
      • Corrective Action(s):
      • - Ensure that food is not in direct contact with the shelving units. Plastic liners/ bags are used to cover the food products at the time of inspection. Ensure to clean and sanitize the shelving units.
      • Date to be corrected by: Jan 20, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Debris and stains observed on the floor at the corner of the shelving units holding all plates.
      • - Debris and water pooling observed on the floor next to the stand up dim sum cooler by the noodle bar kitchen.
      • - Aluminum foil that was used to line the shelving counter at the main kitchen cook line is disintegrating. Ensure to take them off and re-line them. The area should be able to easily cleaned & sanitized.
      • Corrective Action(s):
      • - Clean the areas noted above.
      • Date to be corrected by: Jan 20, 2025
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • - Thin sheet of wood that was being used as a base for knife storage was disintegrating.
      • Corrective Action(s):
      • - Wood sheet was discarded. Ensure to use a durable material that is easy to clean as the base.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Glasswasher chemical dosing pump and tubing appears to be broken. Rinse aid and chlorine are not being dispensed.
      • Corrective Action(s):
      • - Repair. All tubings and pump must be working properly.
      • Date to be corrected by: Jan 20, 2025
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • - Lighting by the prep table across the cook line is not bright enough.
      • Corrective Action(s):
      • - Some of the ceiling lights are missing in this area. Install new light tubes.
      • Date to be corrected by: Jan 20, 2025
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Scum & scale build up observed in the dishwasher unit.
      • - Biofilm observed inside the ice machine (kitchen).
      • - Metal base that holds oven trays observed with bioflm.
      • Corrective Action(s):
      • - Use descaler to remove scale build up in the dishwasher unit. Scum was cleaned off at the time of inspection.
      • - Clean & sanitize the ice machine after turning the unit off and emptying all ice out.
      • - Clean & sanitize the metal base.
      • Date to be corrected by: Today
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 2 Boxes of frozen raw fish observed underneath the sink. Staff stated they were going to thaw them under cold water. Surface temperature was measured at 0C.
      • Corrective Action(s):
      • - Do not thaw frozen food item in room temperature. There was one empty sink in 2 compartment prep sink however there were raw vegetable being washed in the other sink. Ensure to prevent any cross contamination (do not process raw fish next to raw vegetable). Do not put frozen food items out in room temperature unless they can be thawed under cold running water immediately. Fish was transferred to walk-in cooler at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Moisture, bioflim, rust build up observed on the floor on the left edge of the fish tank.
      • - Food debris observed on food carts inside the kitchen.
      • - Clutter observed around the dishpit.
      • - Mouldy caulking observed around the dish sink (kitchen).
      • - Debris & stains observed around the dish sink.
      • Corrective Action(s):
      • - Clean all areas noted above.
      • - Re-do the caulking around the dish sink.
      • Date to be corrected by: May 1, 2024
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Filth & grime build up observed inside the high temperature dishwasher.
      • - Grease & food debris marks observed inside the undercounter coolers (noodle bar kitchen & main kitchen).
      • - Black marks (that appears to be mould) observed on the ceiling of the upper fish tank (surface covered with plastic wrap).
      • Corrective Action(s):
      • - Clean & sanitize areas noted above.
      • Date to be corrected by: 17-JAN-2024
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Low temperature dishwasher had 0ppm from the final rinse solution.
      • Corrective Action(s):
      • - Technician came during the inspection and repaired the sanitizer line tube. Final rinse solution measured at 100ppm after the repair. Ensure this is checked every day before shift starts. Equip a chlorine test strip and educate the dishwasher how to check the chlorine level from the final rinse.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Debris observed on the floor of the dry storage room and the hallway.
      • - Mouldy & wet floor observed in the corner of the noodle bar kitchen.
      • - Dust build up observed aroung the ceiling vent in the dishwashing area.
      • - Stains observed on walls inside the main kitchen (above & next to sinks).
      • Corrective Action(s):
      • - Clean areas noted above.
      • Date to be corrected by: 17-JAN-2024
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Cardboard used as liners & containers.
      • Corrective Action(s):
      • - Remove cardboards used for above purposes.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation:
      • - Unused ice machine inside the kitchen. Manager stated that a new ice machine will be purchased.
      • Corrective Action(s):
      • - Remove the ice machine from the premises.
      • Date to be corrected by: 17-JAN-2024
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - REPEAT VIOLATION: Glasswasher not repaired.
      • Corrective Action(s):
      • - Ensure the glasswasher is in working condition within a month. Operator to notify the inspector when it is repaired. Correction Order issued.
      • Violation Score: 9
  14. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Biofilm observed inside the ice machine located in the main kitchen.
      • Corrective Action(s):
      • - Turn the ice machine off, empty all ice out, clean & sanitize.
      • Date to be corrected by: Today
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • - Observed ambient temperature ranging from 8C to 10C for 3 door stand-up cooler storing chopped up veggies & meat.
      • Corrective Action(s):
      • - Inspection took place after rush hour and the ambient temperature could have been affected temporarily. Monitor the cooler temperature and ensure it is brought down to 4C or below within an hour. Transfer all potentially hazardous items to working cooler if this cooler is not capable of maintaining ambient temperature of 4C or below. This will be checked during the follow up inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Braised beef in hot holding unit (warmer) measured at 43C. Other food items in the same hot holding unit measured at 60C or above.
      • Corrective Action(s):
      • - Ensure to fully cook / reheat the food item to reach the internal temperature of 74C or above before transferring them to hot holding unit. Staff could not verify the time when the beef was cooked. Product discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Meat slicer observed with food debris.
      • - Ice machine observed with biofilm.
      • Corrective Action(s):
      • - Properly clean & sanitize the items mentioned above. For ice machine, ensure to turn the machine off, empty ice out before cleaning.
      • Date to be corrected by: Today
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer in white bucket (inside kitchen) stripped out the test strip - this indicates that the concentration is too strong.
      • Corrective Action(s):
      • - Ensure to follow correct mixing ratio when making bleach sanitizer. 1 tablespoon of bleach to a gallon of water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • - No proper dispenser/ holder / stand available for paper towel at the front counter.
      • Corrective Action(s):
      • - Equip a dispenser/ holder/ stand for paper towels.
      • Date to be corrected by: July 12, 2023
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Numerous items are uncovered for storage inside walk-in cooler and walk-in freezer.
      • - BBQ Chicken/Pecking duck products hanging randomly inside walk-in cooler; some in direct contact with containers holding other food items.
      • Corrective Action(s):
      • - Cover all food items.
      • - Ensure to have a designated space in walk-in cooler for drying cooked poultry products. They should not be in a location prone to being contaminated from above or around nor they should be directly in contact with other containers or the shelving unit.
      • Date to be corrected by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Sticky food debris and stains observed on equipment surfaces, crevices.
      • - Food debris observed on lower shelving units, on floors beneath equipment.
      • - Dust build up observed on the ceiling panels around ceiling vents.
      • - Dust build up and grease build up observed on ALL of the ventilation hood panels.
      • - Staff washroom in unsanitary condition.
      • - Dust build up observed on fan covers inside walk-in cooler and 3 door stand-up cooler.
      • - Equipment storage room cluttered with boxes on floor.
      • - Walk-in cooler and walk-in freezer overstocked.
      • - Debris build up observed on the stainless steel compartments for dried tea leaves.
      • - Unused equipment stored in the corner of the noodle bar kitchen.
      • Corrective Action(s):
      • - Deep cleaning of the facility required.
      • - Clean all areas noted above.
      • - Remove any unused equipment from the premises.
      • - Re-organize storage in the storage room and walk-in cooler and freezer. All items must be 6 inches off the floor.
      • - All floors will be checked during the follow up inspection.
      • Date to be corrected by: July 12, 2023
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Glasswasher at the noodle bar is broken as per staff. Dishwasher in the main kitchen is being used for washing glasswares.
      • Corrective Action(s):
      • - This has been noted in the previous inspection report. Ensure to repair the glasswasher by the follow up inspection date - July 12, 2023.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler at the bar still measured at 16C. No potentially hazardous foods stored inside. Only glass cups and beverages.
      • Corrective Action(s): Fix the cooler prior to the next routine inspection. Do not store any potentially hazardous foods inside the noted cooler.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Frozen cheese stored at room temperature. Staff stated that it was being thawed.
      • - Chopped vegetables (ie garlic, peppers, onions, etc) stored at room temperature in the cook line.
      • Corrective Action(s): Store all perishable, potentially hazardous food items inside the cooler at < or = 4C.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No hot water at handwashing stations at the servery, front bar, and POS area.
      • Corrective Action(s): Provide hot water at the noted handwashing stations. Use the three handwashing stations in the kitchen in the meantime.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Bowl and strainer stored directly inside the main handwashing sink beside the wok station.
      • - No hot water at the handwashing stations at the front servery, bar, and front POS area.
      • - The handwashing station beside the walk in cooler was blocked by a large garbage bin.
      • Corrective Action(s): - Remove all items from the handwashing sinks. Ensure that all handwashing stations have hot water supply to adequately wash hands. Do not block the handwashing stations and ensure there is easy access.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted.
      • Corrective Action(s): Post the permit with a valid decal.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: An open bag of rice stored uncovered in the dry storage room.
      • Corrective Action(s): Store all open bags of foods inside a container with tight fitting lids.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: A bag of frozen cheese stored at room temperature. Staff stated that it was being thawed.
      • Corrective Action(s): This is improper thawing. Thaw all frozen food inside the cooler at < or = 4C.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler at the bar (closest to the handwashing station) measured 15C.
      • Corrective Action(s): Fix or replace the cooler. Ensure that the cooler is measured at < or = 4C. Do not store any potentially hazardous food items inside this cooler in the meantime.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometer inside the upright cooler in the main kitchen.
      • Corrective Action(s): Provide a working thermometer inside the noted cooler.
      • Violation Score: 1
  18. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating Permit is still not posted.
      • Corrective Action(s): Order a replacement certificate at the billing department. Instructions provided at the time of the inspection.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Double stacking of foods still observed in the walk in cooler. Multiple food items observed uncovered.
      • Corrective Action(s): Do no double stack foods inside the walk in cooler. Ensure to cover all foods with plastic saran wraps.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ventilation hoods above the cooking line still not cleaned. Operator stated that professional cleaning is scheduled on February 1st.
      • - Food spills still not cleaned.
      • Corrective Action(s): Clean the areas noted above. Refer to report #DSOG-CN62QM for details.
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple chopped and prepared vegetables (broccoli, cabbage, lettuce, onions, greens) items stored at room temperature.
      • Corrective Action(s): Immediately store all items inside the cooler at < or = 4C. All chopped vegetables must be stored inside the cooler at < or = 4C at all times.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Soap dispenser was filled with dish soap.
      • 2) There was no hot water at the following handwash stations:
      • - back servery handwash
      • - at the noodle bar
      • - at the front POS system area
      • - in the staff restroom
      • 3) A cooking bowl and strainer were stored inside the middle handwash station in the kitchen at the time of the inspection
      • Corrective Action(s): 1) Staff replaced dish soap with hand soap at the time of the inspection.
      • 2) Immediately provide hot water at the following areas noted above. All handwash stations must be fully equipped with hot running water in order to adequately wash hands. In the meantime, use the remaining three handwash stations that are supplied with hot water.
      • 3) Staff removed the bowl and strainer from the sink.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Operating Permit Certificate is not posted.
      • Corrective Action(s): Post the Fraser Health Operating Permit with a valid decal on the wall. If the permit cannot be located, the operator must order a replacement.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Double stacking of foods observed inside the walk in cooler, and upright sliding door cooler.
      • - Multiple food items stored uncovered inside the coolers and freezer.
      • - A box of vegetables stored directly on the wet floor.
      • - Packages of frozen foods stored directly on the floor of the walk in freezer.
      • Corrective Action(s): - Do not double stack foods.
      • - Cover all foods with plastic saran wraps or covers.
      • - Do not store foods directly on the floor.
      • - Store all foods on shelves and off the floor.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish and other seafood stored at room temperature in the back of the kitchen. Staff stated that foods were being thawed.
      • Corrective Action(s): Immediately store all frozen seafood inside the cooler. Follow the proper thawing procedures:
      • - inside the cooler at < or = 4C
      • - under cold running water
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Daily temperature log is not kept up to date.
      • Corrective Action(s): Immediately begin daily temperature log for all coolers and freezers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Significant build up of grease on ventilation hoods above the cooking line. Professional cleaning is required.
      • - Food spill in the dry storage room behind food carts.
      • - Significant build up of water and grease on the floors throughout the kitchen.
      • Corrective Action(s): - Schedule for professional cleaning of the ventilation food.
      • - Clean up the food spills in the areas noted above.
      • - Keep the floors dry after moping.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Dish soap stored in hand soap dispensers at handwash stations in the kitchen.
      • Corrective Action(s): Replace all dish soap with hand soap.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant accumulation of dirt in the ceiling tiles above the cooking line and dishwasher, as noted in the previous report. The operator stated that new ceiling tiles will replace the old ones once the electrician installs the hot warmer.
      • Corrective Action(s): Replace the old dirty ceiling tiles with new ones. Please inform the inspector once the job has been completed.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature abused foods stored in improperly working undercounter cooler in the main kitchen:
      • - raw eggs stored inside plastic bin at 16C
      • - cheese at 16C
      • - chopped vegetables at 15C
      • - rice noodles
      • Corrective Action(s): Discard all the food items noted above. Do not store any cold potentially hazardous food items inside the improperly working cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature abused hot foods stored inside the improperly working warmer:
      • - Two large pieces of cooked pork at 29C
      • - Approx. 12-16 egg tarts at 25C
      • Corrective Action(s): Discard the food items noted above. Do not store any hot potentially hazardous food items inside the improperly working warmer.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer at the dim sum station.
      • Corrective Action(s): Staff prepared sanitizer at 100ppm chlorine bleach concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - No paper towels inside the dispenser at the back handwashing station (adjacent to the walk in cooler).
      • - Plastic basket inside the sink at the handwashing station (same location as above).
      • - Tong and tea cup lids inside the sink at the front handwashing station (serving station).
      • Corrective Action(s): - Provide paper towels inside all dispensers to adequately dry hands after washing
      • - Do not store any cooking equipment, utensils, or cups inside the sinks designated as handwashing stations.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Daily temperature log is not kept up to date for all coolers/freezers.
      • Corrective Action(s): Keep up to date with temperature log for all coolers.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Significant pooling of water throughout the floors in the main kitchen, especially near the back.
      • - Too much clutter inside the back storage room and dry food storage area.
      • - Grease and dirt build up behind the shelves in the dry food storage area.
      • - Grease and food build up inside undercounter coolers.
      • - Significant accumulation of dirt in the ceiling tiles above the cooking line and dishwasher.
      • Corrective Action(s): Clean the areas noted above. Implement a deep cleaning schedule, especially in hard to reach areas (ie behind equipment, shelves, underneath sinks). All food items must be stored off the floor. Keep the floors as dry as possible.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): - Improperly working undercounter single door cooler in the main kitchen at 15C.
      • - Improperly working warmer cabinet at 30C.
      • - Improperly working undercounter two door cooler in the dim sum station at 8C.
      • - Broken glasswasher.
      • Corrective Action(s): Fix or replace the noted equipment above. All coolers must be measured at < or = 4C. All hot warmers must be measured at > or = 60C.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing or broken thermometers inside multiple coolers (ie undercounter single door cooler in the main kitchen, behind steamers, undercounter two door cooler in the dim sum station.)
      • Corrective Action(s): Provide working thermometers inside all coolers/freezers.
      • Violation Score: 1
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Build up of grease on handles of coolers.
      • - Build up of dirt on fans inside the walk in cooler.
      • - Build up of grease on faucet handles at the handwashing stations.
      • - Cups and glasses ran through improperly working glasswasher.
      • - Build up of mildew inside the ice machine.
      • Corrective Action(s): - Clean up all grease on handles of coolers, faucets at the handwashing stations.
      • - Clean up the dirt on cooler fans.
      • - Rewash and resanitize all cups and glasses.
      • - Drain, scrub, wash/clean, and sanitize inside the ice machine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handwashing station in the middle of the kitchen (beside upright display coolers) was completely blocked by garbage bin.
      • - There was a strainer basket inside the designated handwashing sink at the front bar area.
      • - There was a metal scrubber in the back handwashing sink near the walk in cooler.
      • Corrective Action(s): Remove the garbage bin, strainer basket and metal scrubber from the sinks. All handwashing station must be completely free of equipment and made easily accessible. Designated handwashing is only for washing hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Multiple food items stocked on top of each inside the coolers (walk in, undercounter, display).
      • - Rice scoop stored in lukewarm water.
      • - Multiple food items stored uncovered inside the coolers and on shelving racks in the dry storage room.
      • Corrective Action(s): - Do not double stack food items that are not covered.
      • - Cover all food items with proper lids or plastic wraps.
      • - Store rice scoops in ice water.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Significant pooling of water on floors in the main kitchen. The floors were also greasy.
      • - Build up of food debris in the walk in cooler, inside all undercounter coolers, and upright coolers.
      • - Significant clutter (ie boxes, equipment) in the room designated as "Office" in the back.
      • - Dirt and grease in the following areas:
      • - in the dry storage area
      • - behind grills and steamers
      • Corrective Action(s): Deep cleaning is required in the following areas:
      • - floors
      • - inside all coolers
      • - declutter room designated as "Office"
      • - dry storage area
      • - main kitchen
      • This will be checked during the next follow up inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Glasswasher not dispensing any sanitizer.
      • - Leaky pipe at the three compartment prep sink.
      • Corrective Action(s): - Fix the glasswasher and ensure it dispenses min 50ppm chlorine sanitizer. Run all cups and glasses through the low temperature dishwasher in the back of the kitchen.
      • - Fix the leaky pipe and ensure there is no water pooling in the kitchen.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing thermometers inside multiple coolers.
      • Corrective Action(s): Provide working thermometers inside all refrigeration units. Do not solely rely on gauge reading on the equipment.
      • Violation Score: 1
  26. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): -Gray water in the mop bucket noted.
      • -->Ensure to drain dirty water and rinse with clean water immediately after cleaning. Pooling of dirty water can provide a breeding ground for flies to multiply. On-going issue.
      • Corrective Action(s):
  27. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sink knobs were missing in the bar
      • 2. Handsink access was blocked by a large organic bin
      • Corrective Action(s): Do not block the access to the handsink at any time
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk in freezer: noted dumplings and chicken bones on the shelf without any cover. Cover all food items in the cooling units.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: hot water and cold water knobs were missing at the 2 sinks in the bar.
      • Corrective Action(s): Intall a knob at each sink immediately. Today.
      • Violation Score: 3
  28. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Noted 4 buckets of congee cooled in the walk-in cooler.
      • --> Provide a smaller container to cool congee.
      • --> The existing containers are too large in volume to achieve proper cooling.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Repair the BBQ hot case.
      • Ensure the unit can hold food temperature @ 60 deg. C or above at all time
      • --> Call the health inspector when the unit is repaired.
      • --> Do not resume BBQ duck service until re-approved by the health inspector.
      • Corrective Action(s):
  29. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Observed 3 BBQ ducks and 1 BBQ pork in the BBQ hot case at the time of inspection. The internal temperature of the products were @ 31.8 deg. C, 28.5 deg. C, 32.7 deg. C, and 30.9 deg. C.
      • -Observed 2 BBQ chickens on the cutting board @ 21.6 deg. C and 21.9 deg. C.
      • -A corrections order was issued:
      • Discard the products immediately.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): -Noted 2 handsinks (one in the BBQ station and one by the walk-in cooler) were blocked with a tray.
      • --> Do not block handsinks at any given time.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Noted a pot full of cooked chickens were cooled in the mop sink beside the used mop bucket filled with grey water.
      • --> Discard the chickens.
      • --> Do not use the mop sink for food preparation.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -The BBQ hot case was not functioning adequately to hold 1 week. hot BBQ foods @ 60 deg. C or above. Refer to the previous reports for the repeated infractions.
      • -A correction order was issued.
      • Corrective Action(s):
      • Violation Score: 15
  30. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 buckets of congee were leftout at room temperature.
      • 2. Noted BBQ ducks and porks leftout at room temperature. Temeperature was @ 35oC.
      • Corrective Action(s): 1. The congees were being cooled at room temperature. This is not a proper cooling procedure. Ensure to cool congee in the walk in cooler in a shallow container.
      • 2. BBQ meats were delivered 1 hour prior to the inspection. Ensure the BBQ meats go into cooler immediately once delivered.
      • Meats and congees were moved to a walk in cooler.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The meat slicer was not cleaned properly aftet use. Noted dried food debris on the back of the blade and inside the blade guard.
      • Corrective Action(s): Ensure all removable parts to be taken off when cleaning.
      • Follow the cleaning instruction on the wall.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not functioning properly to sanitize dishes.
      • Corrective Action(s): Failed to check the sanitizer level daily.
      • A techinician was called during inspection.
      • Fill up the 2 compartment sink with the bleach water @ 100ppm to sanitize the dishes for 2 minutes until the machine is repaired.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted raw/cooked meat stored above the raw vegetables in the walk in cooler.
      • Corrective Action(s): Ensure the raw vegetables are placed above the meats to prevent contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not able to sanitize dishes @ 50ppm Cl.
      • Corrective Action(s): The hose was clogged and not able to draw the sanitizer from the bucket.
      • Repair the unit immediately. Dishwasher technician was called during inspection.
      • Violation Score: 15
  31. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies still present in the following area:
      • 1) Dry storage
      • 2) Mop sink
      • 3) Back kitchen (with meat slicer)
      • Corrective Action(s): Arrange a pest control service asap.
      • -Directed to perform a drain flush.
      • Correction date: September 24, 2018
  32. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted a pot of chicken feet leftout at room temperature. The temperature of the chicken feet pot was @ 20oC. The pot was leftout at room temperature overnight.
      • Corrective Action(s): Discarded during inspection. Follow the proper cooling procedure.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted the meat slicer was not cleaned properly. Dried food debris were on the blade and stuck in the blade guard. The unit was left uncleaned overnight.
      • Corrective Action(s): Directed to take all removable parts out and wash in the dishwasher.
      • Use bleach water with wiping cloth to clean the surface of the unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach water was prepared onsite during inspection.
      • Corrective Action(s): Bleach water must be prepared at all time during operation hours to sanitize food contact surfaces and wiping cloths.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. No liquid soap was available at 2 handsinks in the kitchen
      • 2. One of the handsinks by the main cook line: the hot water valve was turned off and the soap dispenser was broken.
      • Corrective Action(s): Ensure all handsinks are fully equipped with liquid soap and paper towel
      • Replace the broken soap dispenser. Given 3 day to replace the broken soap dispenser. Meanwhile, use the pump type liquid soap.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted a large number of flies in the following areas:
      • Dry food storage room
      • Utility room in the back alley
      • Corrective Action(s): Remove all flies from the area.
      • Enhance cleaning of wall, floor and equipment. Correct today.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • 1. Dry food storage. Sauce spills
      • 2. Under the metal shelve where the chicken feets were kept
      • 3. Back storage room
      • Corrective Action(s): Clean up dirts and spills. Remove clutters. Today.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back storage room was not organized.
      • Corrective Action(s): Remove not in use items from the room and move away from the facility. Given 3 days.
      • Violation Score: 3
  33. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Noted a stock pot of chicken feet and a congee were being cooled at the room temperature.
      • Corrective Action(s): To cool food properly, use the following methods:
      • 1. Under cold running water
      • 2. Divide the contents in a smaller pots or pans
      • 3. Stirr frequently
      • Then move into a cooler @ 4oC or less.
      • Use timer or log to track how long the foods were being cooled down at room temperature. Do not leave out at room temp over 2 hours.
      • Review the cooling procedure with the staffs.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 BBQ ducks were in the BBQ warmer. The internal temperature of the BBQ ducks @ 37oC
      • Corrective Action(s): Discarded during inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted a bowl in a handsink beside the walk in cooler.
      • Corrective Action(s): Repeated violation. A correction order was issued. Any further repeating infraction may result in further enforcement actions taken by the Health Department.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Back storage room: uncleaned dough mixer bowl noted. Not organized kitcen utensils and boxes.
      • 2. The grey water present in the mop bucket.
      • Corrective Action(s): 1. Re-organise the back storage room. Do not store any uncleaned items
      • 2. Dump grey water immediately after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The BBQ warmer was maintaining temperature at 45.7oC at the time of inspection. Noted 2 BBQ ducks in the BBQ warmer.
      • Corrective Action(s): Repeated violation. The BBQ warmer must maintain the ambient air temperature at 60oC or over. As per our discussion during the previous inspection, the BBQ service is now prohibited due to the repeated infraction. Remove all BBQ items off the menu. Turn off the machine. A correction order was issued.
      • Violation Score: 15
  34. Follow-Up Inspection

    0 infractions

  35. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Ongoing infraction. The BBQ meats (ducks, pork) in the BBQ hot case internal temperature @ 27-38oC.
      • Corrective Action(s): Discarded during inspection. Ordered to cease the BBQ service until: 1. the BBQ hot case is repaired to maintain over 60oC at all time 2. A Food Safety Plan for the BBQ meats to be revised and submitted to the health inspector. The full approval must be granted by the health inspector for resuming the BBQ service.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Excessive gunk layer was noted on the dough mixer.
      • Corrective Action(s): Scrub the entire surface thoroughly, wash and sanitize. This equipment must be fully cleaned and sanitized each use. Clean today
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The low temp dishwasher was not able to sanitize dishes properly @ 50ppm Cl.
      • Corrective Action(s): No daily chlorine check was performed by the restaurant. Closure order was issued. Re-wash and re-sanitize all glasses, cups, culteries, plates and utensils again in the facility (including the ones that were already cleaned)
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 handsinks in the kitchen were blocked off with a sanitzer bowl.
      • Corrective Action(s): Ensure all handsinks are free of any object to facilitate handwashing practice.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ongoing infraction. The following areas require thorough and scheduled cleaning:
      • 1. Dimsum prep table (walls, shelving unit, and behine the prep table)
      • 2. Dry storage area
      • 3. BBQ station (walls, and behind the wooden meat cutting table)
      • Corrective Action(s): Wash and sanitize the above noted areas. Submit a weekly cleaning schedule for the kitchen, BBQ station, dishwashing area, dry storage room, walk in coolers, walk in freezers and etc. Must be submitted and reviewed by the health inspector. Today.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The low temp dishwasher was not able to sanitize dishes properly.
      • 2. The BBQ meat case was not able to maintain temperature over 60oC
      • Corrective Action(s): Repair the equipment above immediately.
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The back storage rooms were not organized.
      • Corrective Action(s): Remove the items that are not required for the operation and organize the rooms. Today.
      • Violation Score: 1
  36. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning:
      • -Significant improvement in cleaning.
      • -Noted a few areas still needed a detail cleaning.
      • 1) Food Storage bins in the back storage room. - Remove all grimes off the lids.
      • 2) Vegetable food prep area - The wall mounted shelf needs to be cleaned.
      • 3) The wall beside the walk-in freezer.
      • Correction date: Today.
      • Corrective Action(s):
  37. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted cut vegetables for stir fry were left out at room temperature.
      • Corrective Action(s): All cut vegetables are considered perishable and must be stored in a cooler less than 4 deg. C or only allowed to left out at room temp less than 2 hours.
      • All vegetables were moved into a cooler.
      • Ensure to leave a certain amount of vegetables out at room temperature to use within 2 hours.
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted the BBQ meats (duck, pork, chicken) in the BBQ hot case. Temperature of the meats were @ 51 deg. C - 53 deg. C. The meats were cooked less than 2 hours.
      • Corrective Action(s): All meats were transferred back into the walk-in cooler.
      • Ensure all hot potentially hazardous foods be hot held @ 60 deg. C or above at all time.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach residual was detected in 2 bleach buckets in the main kitchen.
      • Corrective Action(s): Prepare bleach water daily to ensure the chlorine is maintained @ 100 ppm or above at all times.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted the hand sink was blocked off with a garbage can in the main kitchen.
      • Corrective Action(s): Never block the hand sink with any equipment.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Walk-in cooler. Noted a box of shrimp placed above raw vegetables.
      • 2) Noted a stainless steel bowl in use to scoop flour.
      • Corrective Action(s): 1) Never put any raw meat or seafood above raw vegetables. Re-arrange placement
      • Corrected during inspection.
      • 2) Provide a proper scoop with a handle.
      • Correction date - Immediately
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted flies in the back dry storage room
      • Corrective Action(s): Keep the area clean and free of moisture.
      • Contact the pest control service to control fly issue.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility was noted to be in a dirty condition.
      • The following areas must be cleaned and sanitized thoroughly:
      • 1) BBQ station: walls, corners, underneath the stove.
      • 2) Main kitchen: deep fryer, corners, panels behind the stove, Old BBQ oven, dough mixer, and work table.
      • 3) Dry storage: corners, shelves
      • 4) Food storage containers and buckets: Outside, inside and its lids.
      • 5) Back equipment storage room: re-organize the room to enhance cleaning.
      • Corrective Action(s): --> Remove all food debris, gunks, and grease build ups.
      • --> Provide a new cleaning schedule for all kitchen equipment and areas. (Submit to the Health Officer's email) by Oct 2, 2017
      • --> A correction order was issued.
      • Correction date: Today.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The BBQ hot case was holding food @ 51 deg. C - 53 deg. C.
      • This is not an acceptable hotholding temp. range.
      • Corrective Action(s): Call technician immediately to bring up the hot case temperature above 60 deg. C at all time.
      • Do not store any meat until repaired and approved by the Health Officer.
      • Violation Score: