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New Lakeview Seafood & Wun-Tun Restaurant

7763 6th St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

New Lakeview Seafood & Wun-Tun Restaurant has been inspected 39 times by Fraser Health Authority since August 29, 2017. The most recent inspection, on October 5, 2026, recorded 2 infractions.

8 of 39 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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

What these findings mean

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

  • 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 18 times across 18 separate inspections, most recently on April 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 16 times across 16 separate inspections, most recently on January 6, 2026. 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 9 times across 9 separate inspections, most recently on October 5, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 6 times across 6 separate inspections, most recently on October 5, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on August 19, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

39 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): While wiping cloths had chlorine residual, they must be stored in sanitizer when not in use
      • Corrective Action(s): Store cloths in sanitizer when not in use. Place buckets in convenient areas
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroach noted at waitress station trap. Facility has changed pest control companies
      • Corrective Action(s): Clean and sanitize entire kitchen. Continue with pest control. Discard all contaminated foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted behind, beneath and between equipment
      • Corrective Action(s): Clean and sanitize entire kitchen
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler 8C
      • Corrective Action(s): Turn back down to 4C. No potentially hazardous foods inside.
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Again, no chlorine residual on damp wiping cloths. Wiping cloths left on table. Sanitizer bucket is available but not in an easy to access place for cookline staff.
      • Corrective Action(s):
      • 1) Store wiping cloths in bleach when not in use
      • 2) Do NOT rinse bleach off prior to wiping
      • 3) Rinse food debris off cloth after wipning tables and equipment
      • 4) Return to bleach sanitizer bucket
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodents noted on pest report. 3/9 traps had activity
      • Corrective Action(s): Clean and sanitize entire kitchen. Maintain cleanliness and seal all entry holes.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observation: Wiping rags stored at prep counter were wet with 0 ppm chlorine residual.
      • Corrective action: Always keep the wiping rags inside the sanitizer solution to prevent microbial growth.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Cold water at the handwashing sink in kitchen was turned off.
      • Corrective action: Operator turned on cold water during inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Observation:
      • 1) Raw meat stored next to vegetables in walk-in cooler.
      • 2) Bucket of sprouts stored uncovered on the floor in walk- in cooler with raw fish stored on the shelf directly above.
      • 3) Big containers of sauces stored at the bottom shelf of prep table, uncovered.
      • Corrective action:
      • 1) Store raw meats away from vegetables and ready to eat foods.
      • 2) Store the sprouts in a covered container away from raw meat and 6" off the floor.
      • 3) Cover the sauces with a lid to protect from contamination.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation: Rodent droppings were observed in the following areas:
      • 1) under the rack by walk-in cooler.
      • 2) behind the streamer along the wall.
      • 3) Under the diswashing area.
      • 4) In the dry storage area.
      • ---> Observed 1 live cockroach under the grill and four dead nymphs in the dry storage areaa on sticky trap.
      • Corrective action: Clean the above area effected by rodent droppings and sanitize with 100 ppm bleach solution. Monitor for pest activity.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Obsevation:
      • 1) Pil and greaser buildup observed under the equipments on cook line.
      • 2) Grease buildup observed an exhaust vents.
      • 3) Container used to store knives was in unsanitary condition.
      • 4) Food debris and grime buildup behind the dishwashing area.
      • 5) Rodent droppings: observed in several places (see violation - 304)
      • Corrective action: Operator to clean the areas mentioned above.
      • Date to be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score: 15
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Observation: No Foodsafe level 1 certified staff is present on site.
      • Corrective action: Ensure at least 1 staff with valid foodsafe level 1 certificate is present on site at all times.
      • Date to Be Corrected By: 1 month.
      • Corrective Action(s):
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Multiple foods stored on the counter at room temperature:
      • - noodles
      • - eggs
      • - cut vegetables
      • Corrective Action(s):
      • Do ONE of the following:
      • 1) Store in cooler at 4C at all times
      • 2) Follow your original food safety plan - 1 hour at room temperature, then food is discarded
      • 3) Submit an updated food safety plan regarding food at room temperature.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths did not have chlorine residual.
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in kitchen. Pest report states that rodents were caught
      • Corrective Action(s): Clean and sanitize kitchen. Seal all holes.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sole handwashing sink had hot water only. Staff stated the tap leaked.
      • Corrective Action(s): Hot and cold water must be available. Owner adjusted sink so some cold water was available. Repair fully so that water is at a comfortable temperature to handwash.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Permit fee of $250.00 for April 2025 - March 2026 outstanding.
      • Corrective Action(s): Owner provided cheque (7596) for the full amount
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Various foods in different coolers/freezers not properly covered
      • 2) Frozen jug used for cooling crab tank water stored with food
      • Corrective Action(s):
      • 1) Cover all foods in storage
      • 2) Do not store this jug with food as the outside is in contact with crab tank water
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind equipment, especially between wall and upright white freezer
      • Corrective Action(s): Clean and sanitize kitchen. Have pest control forward report
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Knives stored in gaps between equipment
      • Corrective Action(s): Gaps in equipment cannot be adequately cleaned.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large bucket of soup left out at room temperature to cool. Operator stated the bucket will be moved to the walk-in cooler later.
      • Corrective Action(s): This volume of soup cannot be adequate cooled in time. Foods mut be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth kept on counter
      • Corrective Action(s): While this has improved (most wiping cloths stored in bleach water), all wiping cloths must be kept in bleach when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw eggs stored above cooked foods
      • 2) Raw meat stored directly next to the vegetables
      • 3) Frozen fish stored directly in the freezer (no bag or box)
      • Corrective Action(s): Reorganize all your coolers and freezers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings by walk-in cooler ledge
      • Corrective Action(s): Clean and sanitize kitchen. Seal all holes.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build up between and behind equipment.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Grease build up behind cookline, between equipment on cookline
      • 2) Walk-in cooler and sliding glass cooler had food debris
      • Corrective Action(s):
      • 1+2) Clean and sanitize entire kitchen. Operator said company was scheduled for a deep clean.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Rodent droppings observed but not limited to:
      • - along back wall behind rice bags
      • - by upright freezer near water boiler
      • - behind dishwashing line
      • Corrective Action(s): Clean and sanitize areas where rodent droppings are found using a bleach solution. Forward latest pest report to the undersigned.
      • Violation Score: 15
  10. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Raw eggs measured 17C
      • Corrective Action(s): Eggs discarded.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice in rice cooker measured 32C
      • Corrective Action(s): Discard rice. Rice must be kept at 4C or colder, or 60C or hotter.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pot kept in handwashing sink.
      • Corrective Action(s): This sink is for handwashing only. This is a REPEAT violation.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee of $250.00 for April 2023 - March 2024 is still outstanding.
      • Corrective Action(s): Pay permit fee as per demand letter within 10 business days.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 4 live cockroaches noted on glueboard behind dishwasher
      • Corrective Action(s):
      • 1) Clean and sanitize ENTIRE kitchen, especially near dishwasher as this area is moist.
      • 2) Increase pest technician visits and ensure they deal with cockroaches. Pest report only notes tasks related with rodents.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted throughout the kitchen. Debris noted behind, between and beneath equipment.
      • Corrective Action(s): Clean and sanitize ENTIRE kitchen.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer solution
      • Corrective Action(s): Wiping cloths must be stored in sanitizer solution
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pot noted in handwashing sink basin
      • Corrective Action(s): Handwashing station is for handwashing only
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced vegetables stored at room temperature
      • probed at 15°C - 16°C and time stamp was in use.
      • However, the operator noted old batches get mixed
      • with new batches of prepped vegetables. Staff diso
      • transferred the prepped vegetables into the
      • walk-in cooler.
      • Corrective Action(s): corrective action : Do not mix old batches with
      • new batches of prepped vegetables. With the
      • time stamp in place, after 2 hours prepped
      • vegetables must be discarded.
      • If this practice repeats, the premises is no longer
      • permitted to use time as a control and must
      • keep all vegetable at 4°C or below.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth stored on the counter at the back of
      • the kitchen
      • Corrective Action(s): corrective action: Keep wiping cloth inside the
      • bucket with sanitizer solution to
      • prevent microbial growth.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Foods were not cover
      • 2) Raw chicken stored beside cilantro inside the walk-in cooler
      • 3) Chee hau sauce stored inside opened can.
      • 4) Frozen basa in 2 boxes were stored at room temp
      • Corrective Action(s): corrective action : 1) cover food to protect from contamination
      • 2) Place raw chicken below cilantro.
      • 3) Transfer chee hau sauce into a
      • food grade container.
      • 4) Transfer frozen basa into a freezer.
      • Date To Be Corrected By : 2024/05/02
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen raw meats were stored directly on the
      • floor to thaw .
      • Corrective Action(s): corrective action : Frozen meat must be thawed
      • by completely submerging the meat
      • and under cold runnings water
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings and a sticky trap with two live
      • cockroaches were observed inside the dry storage
      • by the hot water tank.
      • Corrective Action(s): corrective action : 1) Remove droppings and apply bleach
      • solution on affected areas to destroy pathogens.
      • ( 1 tsp bleach per 1 litre of water )
      • 2) Replace the sticky trap with cockroaches with a
      • new sticky trap. Ensure to follow pest control company's recommendations.
      • Date To Be Corrected By : 2024/05/02
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed on the fire suppression line
      • and beside the stove unit at the cook line
      • Corrective Action(s): corrective action : Remove and clean grease buildup
      • in the above mentioned areas. Ensure those areas and
      • other hard to reach areas get cleaned on a daily
      • basis.
      • Date To Be Corrected By : 2024/05/02
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s): Store wiping cloths in sanitizer when not in use
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): No time-stamping is occuring as per previous inspection.
      • Corrective Action(s): Operator to change to system where staff are recording the time the food item is taken out of the cooler and when it is discarded rather than "time cards." Employee to sign off when actions are completed. This is your final chance.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in bleach. Wiping cloths did not have chlorine residual.
      • Corrective Action(s): Wiping cloths must be stored in bleach sanitizer when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Rice bin broken
      • 2) Shelving unit used for vegetables placed directly on the floor
      • 3) Raw eggs placed on middle shelf
      • 4) Frozen fish stored directly in freezer, no cover or bin.
      • Corrective Action(s):
      • 1) Replace rice bin
      • 2) Do not place any food containers directly on the floor as this contaminates the bottom of the container which is then placed on a food contact surface.
      • 3) Raw eggs must be stored on the bottom shelves in case of breakage.
      • 4) Do not store foods without proper coverage.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Pork being thawed in stagnant water. Staff turned on water when inspector entered kitchen.
      • Corrective Action(s): Ensure cold water is running at all times.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted throughout kitchen, especially in sliding glass cooler.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  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 (CORRECTED DURING INSPECTION):
      • 1) Cut vegetables stored at room temperature, no time tracking. This is a REPEAT VIOLATION.
      • 2) Walk-in cooler very slow toreach 4C/40F.
      • Corrective Action(s):
      • 1) All cut vegetables are considered potentially hazardous foods. These must be kept at 4C or colder, or discarded after 2 hours (if kept at room temperature). Discard.
      • 2) Repair cooler so it reaches and maintains 4C.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in back kitchen.
      • Corrective Action(s): Bleach sanitizer must be available at all times. Store all wiping cloths within bleach when not in use. New solution made at time of inspection.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Box of raw chicken stored underneath sink, right next to leaking dishwasher.
      • 2) Insert of raw beef placed on the floor.
      • 3) Cooked rice stored on top of bag of raw rice to cool
      • 4) Rice cooker plugged in right outside bathroom door - this is not a food prep area.
      • Corrective Action(s):
      • 1) Do not store any foods underneath the sink. Place raw chicken in the coolers as soon as they are received.
      • 2) Do not place any foods on the floor.
      • 3) Cool rice on proper food contact surface.
      • 4) Foods can only be cooked in prep area.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Pork thawing in stagnant water.
      • Corrective Action(s): Foods must be thawed in cold running water.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Cockroach noted on glue board.
      • 2) Rodent droppings noted in hard to reach areas.
      • Corrective Action(s):
      • 1+2) Clean and sanitize entire kitchen. Pest report reviewed for March 2023 (more recent report not available).
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Excessive food debris in all cooler units.
      • 2) Excessive grease on vents
      • Corrective Action(s):
      • 1+2) Clean and sanitize entire kitchen.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher does not drain, water leaking all over floor.
      • Corrective Action(s): Repair dishwasher.
      • Violation Score: 15
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in the display cooler are not covered. Cooked rice is being stored under raw seafood/meat in the walk-in cooler.
      • Corrective Action(s): Cover all foods in the coolers. Always store raw meats/seafood below ready to eat foods and vegetables.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several mice droppings noted along ledge outside the walk-in cooler and under the cooking equipment in the same area, under dry storage shelves in the dry storage room, around the hotwater tanks. Operator has a pest control company on contract.
      • Corrective Action(s): Thoroughly clean these areas. Follow the pest technician's recommendations regarding cleaning.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood is overdue for servicing. The baffles have grease build-up. There's extreme grease/debris buildup under the cooking equipment in the kitchen, under the dishwasher and sinks, under the prep counter space. The display cooler has a buildup of food debris inside and along the door jambs and doors themselves.
      • Corrective Action(s): Thoroughly clean these areas and/or equipment.
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were being stored out at room temperature after lunch rush.
      • Corrective Action(s): Move all PHF's in the coolers after lunch/dinner rush.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: One of the taps on the main kitchen hand sink is not working again. This infraction has been coded during the last 2 routine inspections as well.
      • Corrective Action(s): Temporary fixes are not working. REPLACE THE WHOLE SINK OR ELSE A VIOLATION TICKET WILL BE ISSUED.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were being stored above cooked foods in the glass display cooler. Foods in the coolers were not covered.
      • Corrective Action(s): Store raw meats BELOW cooked foods. Cover all foods in the coolers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A thorough cleaning is required. Sanitation is very poor.
      • Corrective Action(s): Clean the baffles on the exhaust hood as they have a lot of grease build up; clean the floor under the cooking equipment; clean the bins/lids in the dry storage room; clean under the sinks; clean the glass display cooler including the doors, jambs, shelves; clean under the wok area outside the walk-in cooler.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two of the three ceiling light bulbs have burnt out in the dry storage room and visibility is poor.
      • Corrective Action(s): Replace the ceiling light bulbs.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, at least one staff on-site must have valid Foodsafe Level 1 certification.
      • Corrective Action(s): Get this addressed.
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables,and noodles were stored at room temperature.
      • Corrective Action(s): After lunch rush, all cut vegetables and other potentially hazardous foods must be moved into the cooler.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed under the dry storage shelves in the dry storage room, along the ledge in the wok cooking area; under the shelf used to store bags of rice.
      • Corrective Action(s): Clean these areas using a bleach/water solution as discussed.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean under the dry storage shelves; clean the lids of the dry storage bins; clean under the dishwasher and sink.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hot water tap at the kitchen hand sink is leaking so staff are keeping the hot water tap turned off.
      • Corrective Action(s): The handsink must always have hot and cold running water. You cannot shut off the hot water. Get the leak fixed or replace the tap.
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The Building Complex has power supply, but still does not have water supply. Operator has connected a hose from his unit to a neighboring house in order to get water supply.
      • Corrective Action(s): As discussed, Closure Order remains in effect until water supply has been restored within the complex.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hand sink in the kitchen is leaking. The cold water tap cannot be turned off.
      • Corrective Action(s): Fix/replace the tap.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bowls are being used for dispensing dry storage food products instead of scoops e.g. rice. Rice bin is stored close to the wok cooking area and sauces, etc are getting into the dry rice. Lids for the dry storage bins in the dry storage room are dirty.
      • 2) Foods in the chest freezers in the front dining area are not covered.
      • Corrective Action(s): 1) Replace the bowls with actual scoops. Relocate the rice bin as discussed. Wash the lids for the dry storage foods.
      • 2)Cover the foods in the freezer properly.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A mouse noted in a snap trap under the wok cooking area. Remove the mouse as discussed. Droppings noted around the dry storage food containers in the dry storage room (beside the water heater)
      • Corrective Action(s): Continue with your pest control service. Clean the droppings and food debris around the dry storage bins.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There's a gap under the side door that's between the two washrooms.
      • Corrective Action(s): Seal the door gap to prevent pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There's grease build-up on the pipes and the side of the counter under the 2-compartment sink in the kitchen.
      • Corrective Action(s): Clean this area.
      • Violation Score: 3
  26. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some cut vegetables still out at room temperature.
      • Corrective Action(s): All cut vegetables must be stored at 4C or below, or must be discarded after 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Some wiping cloths not stored in sanitizer.
      • Corrective Action(s): All wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods still left uncovered in walk-in cooler, sliding glass door cooler and some dry goods bins are not covered.
      • Corrective Action(s): Cover all foods in storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning still required throughout the kitchen.
      • Corrective Action(s): Clean and sanitize kitchen area
      • Violation Score: 3
  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at room temperature.
      • Corrective Action(s): All cut vegetables must be stored at 4C or colder. Keep must be kept at 4C or colder or must be discarded after 2 hours.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice measured approx 40C in rice cooker.
      • Corrective Action(s): Rice cooker unable to keep 60C or hotter; rice moved to steamer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in bleach when not in use.
      • Corrective Action(s): Store wiping cloths in bleach solution when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Uncovered dry storage bins
      • 2) Foods uncovered in cooler
      • Corrective Action(s):
      • 1) Ensure dry storage bins are covered to prevent cross-contamination and pest contamination
      • 2) Cover foods in cooler to prevent cross-contamination
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed by the back window sill. Most recent pest report states mice were found on the premises.
      • Corrective Action(s):
      • 1) Clean droppings up as soon as they are found using a 1:10 bleach solution.
      • 2) Store all foods in pest proof containers - ensure that rice bags are checked to ensure that there is no pest contamination
      • 3) Follow all pest company recommendations.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door ajar after deliveries
      • Corrective Action(s): Close door after deliveries to prevent entrance of pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Grease build up throughout the kitchen, especially behind, between and beneath equipment.
      • 2) Food debris in sliding door cooler
      • 3) Mould build up on walk-in cooler fans
      • Corrective Action(s):
      • 1, 2, 3) Clean and sanitize kitchen
      • Violation Score: 15
  28. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts, diced peppers and onions stored at room temperature.
      • Corrective Action(s): All cut vegetables must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in bleach bucket.
      • Corrective Action(s): Cloths must be stored in sanitizer when not in use. This is a recurring violation.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee washed gloved hands.
      • Corrective Action(s): This is an unacceptable practice. Gloves used for handling food must be discarded (single-use).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Food being prepared on "clean" side of dishwashing line.
      • 2) Raw cuttlefish stored above celery
      • 3) Foods uncovered in cooler
      • 4) Delivery of frozen seafood left directly on the floor
      • Corrective Action(s):
      • 1) Do not use dishwashing line for food preparation. Dishes must move in one direction only to avoid cross-contamination.
      • 2) All raw foods must be stored under vegetables and ready to eat foods
      • 3) Cover all foods in storage.
      • 4) Foods must be stored when received.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Droppings noted along the window sill by the walk-in cooler and by the hot water tank
      • - Pest report for January 2020 reviewed - 2 mice caught by professional pest control
      • Corrective Action(s):
      • - Clean and sanitize kitchen
      • - Reduce clutter in the kitchen
      • - Clean any droppings with a 1:10 bleach solution (1 cup bleach: 10 cups water)
      • - Plug any holes when found
      • - Follow professional pest control recommendations
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Extensive cleaning in kitchen required, especially beneath, behind and between equipment.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 15
  29. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths found stored on the table. This has repeated on 2 inspections. Wiping cloths must be stored in a sanitizer bucket to prevent the growth of bacteria on the wiping cloths and to prevent the spread of bacteria onto food contact surfaces
      • Corrective Action(s): Store wiping cloths in sanitizer buckets. Repeated non-compliance may result in further enforcement action. Date to be corrected: today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1)Sliding door coolers still have encrusted debris on them
      • 2) Grease hood has not been cleaned. Operator noted this will be cleaned on Wednesday.
      • Corrective Action(s): Clean all noted areas. Date to be corrected: today
      • Violation Score: 9
  30. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored out at room temperature measured 9-12C for more than 2 hours. Pepers, onions, celery, broccoli. Any cut, peeled, washed vegetables must be stored 4C or less as these items are now perishable when processed in this manner. Repeated non-compliance may result in enforcement action.
      • Corrective Action(s): Discard foods. Date to be corrected: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several wiping cloths found stored on tables. These need to be stored in sanitizer solution to prevent the spread of bacteria.
      • Corrective Action(s): Store wiping cloths in sanitizer solution. Date to be corrected: today
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed coming out of the washroom to stir some noodles in a strainer basket without washing his hands with soap.
      • Corrective Action(s): Retrain all employees proper handwashing using warm water, liquid soap, and paper towel before handling food and after any source of contamination. Date to be corrected: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Boxes of frozen food stored on the floor in the kitchen
      • 2) Box of vegetables stored on the floor infront of dish washer
      • 3) Containers of meat buckets stored on floor in walk in cooler
      • 4)Foods are not covered in the cooler
      • 5) Meat stored above green onion and beside vegetables in walk in cooler
      • 6) Rice bin is not covered
      • 7)Flour bin is not covered
      • Corrective Action(s): 1)All foods must be covered when not in use and when put away for storage
      • 2) Foods must be stored at least 6 inches off the floor and in a manner that protects them from contamination. Do not double stack food items without a protective layer
      • 3) Ready to eat foods such as vegetables must be stored above meat products to protect them from contamination
      • Date to be corrected: today
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted underneath the table by the rice cooker. 1 dead cockroach on a glueboard underneath the dishwasher.
      • Corrective Action(s): Contact pest control provider to eliminate the pest problem. Date to be corrected: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Dirt buildup on the floors
      • 2) Dirt buildup on the sliding door coolers
      • 3) Grease hood has build up of grease and the cleaning was due in September, 2019
      • 4) Crab tank requires cleaning as the water is brown and the glass display has black build up
      • 5)Cardboard used on the floor. This is not an acceptable practice unless discarded every 4 hours to maintain cleanliness.
      • Corrective Action(s): 1) Clean all areas where there is dirt buildup
      • 2) Clean the grease hood
      • 3) Clean the crab tank
      • 4) Remove the dirty cardboard from the floors.
      • Date to be corrected: today
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee provided food safe issued in 2012. These have expired and food safe certificates expire every 5 years
      • Corrective Action(s): Provide valid food safe level 1 certificate and a shift schedule indicating which employees have a valid food safe level 1 certificate. Date to be corrected: today
      • Violation Score: 1
  31. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available during inspection. Wiping cloths noted on counter.
      • Corrective Action(s): Ensure sanitizer solution is prepared at the start of day and refilled every 2-4 hours (as it gets dirty) and keep it maintained at 100 ppm chlorine. Wiping cloths must be stored in sanitizer solution or at least have 100 ppm chlorine detected on wiping cloths while left on the counter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncooked rice stored in large blue plastic bulk food bin with lid placed beside bin. Cooked rice cooling in strainer on wire shelf above open bulk rice bin.
      • Corrective Action(s): Ensure all uncooked/dry bulk food is covered and protected from contamination and or moisture with a fitted lid. All food must be protected from contamination to prevent possible pathogen growth.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Improvements in sanitation noted in storage room across from staff washroom and floors.
      • Additional cleaning required:
      • 1. Inside microwave -greasy and food debris
      • 2. "Clean side" of dishwasher - food debris noted
      • 3. Commercial hood panels above wok cookers covered in grease, fan above steam table covered in grease and dust and walk in cooler fan has dust debris noted on cover and ceiling.
      • 4. Under/behind wire metal shelving
      • 5. Hard to reach areas - corners, under equipment
      • Corrective Action(s): Ensure the above areas are maintained in sanitary condition.
      • Correction date: 1 week
      • Violation Score: 9
  32. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upside down bowl covering drain and soap dispenser noted in handsink basin.
      • Corrective Action(s): Ensure the handsink is free of any obstructions. Do not store items in handsink.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.Large box of thawing meat stored at room temp under kitchen handsink. Operator says meats was delivered frozen today. Meat nearly completely thawed
      • 2. Frozen meat in cold water in compartment of prep sink
      • Corrective Action(s): 1. Ensure all potentially hazardous foods once received from supplier are put away immediately. Do not leave delivered food on floor of kitchen while on break.
      • 2. Ensure all frozen food thawed in water is thawed under cold running water.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water faucet handle/ knob in steam cooking area has broken off and is replaced with a clamp wrench.
      • Corrective Action(s): Ensure all faucets are functioning properly which means all parts are present. Repair broken knob.
      • Correction date: 2 weeks
      • Violation Score: 3
  33. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer available at front waitress station
      • 2. Dishwasher water has 50 ppm chlorine - water noted as very dirty (greasy and food debris)
      • Corrective Action(s): 1.Ensure sanitizer 100 ppm chlorine is available in all sections of premises were food is handled/ prepared with clean wiping cloths. Do not leave wiping cloths dry on the counters, store in sanitizer solution.
      • 2. Dishwasher water must be replenished at least once a day if not more. Water in final cycle should be nearly clear and have at least 50 ppm chlorine detected. Dump, clean and refill dishwasher unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food not covered in:
      • 1. Small counter top cooler
      • 2. Sliding door cooler
      • 3. Rice in open sack
      • 4. Cashews in open sack in open container on shelf
      • 5. Partly opened cans of corn, condensed milk, other foods
      • Corrective Action(s): Ensure food is covered when stored to protect food from contamination. Food stored outside of coolers must be stored in pest proof containers. Improvements noted in walk in cooler however more can be done.
      • Ensure all opened cans of food are emptied into a food grade container with lid if not completely used. Do not stored food in opened cans.
      • Correction date: 2 days
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted under metal shelf and on wooden shelf where flour containers are stored.
      • Corrective Action(s): Ensure all mouse droppings are cleaned up and continue to monitor for current pest activity, if any.
      • Correction date: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Improvements in sanitation noted in storage room across from staff washroom and floors.
      • Additional cleaning required:
      • 1. Inside microwave -greasy and food debris
      • 2. Handles of all cooler units - greasy
      • 3. Inside coolers
      • 4. "Clean side" of dishwasher - food debris noted
      • 5. Commercial hood panels above wok cookers covered in grease, fan above steam table covered in grease and dust and walk in cooler fan has dust debris noted on cover and ceiling.
      • 6. Hard to reach areas - corners, under equipment
      • Corrective Action(s): Ensure the above areas are maintained in sanitary condition.
      • Correction date: 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard box used to hold cooked chicken in walk in cooler. Box covered in grease/oils
      • Corrective Action(s): Suitable containers for storing food is smooth, durable, easy to clean and food grade. Do not store food in cardboard boxes especially when they are cooked. Discard cardboard boxes and exchange for suitable containers.
      • Correction date: 1 day
      • Violation Score: 3
  34. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse noted on sticky trap under steam equipment
      • Corrective Action(s): Ensure dead mouse is discarded. Re-set pest control devices in area and investigate possible entry point into kitchen.
      • Reviewed pest control report and contract from Dashing Pest Control.
      • Inform pest control of pest activity and follow pest control technician recommendations.
      • Correction date: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Removable panels above ventilation hood - heavy grease accumulation
      • 2. Outside bulk food bins - heavy food splatter
      • 3. Shelves and cooking equipment - food debris and splatter
      • 4. Hard to reach areas
      • Corrective Action(s): Ensure above areas are regularly cleaned.
      • Correction date: 1 week
      • Violation Score: 9
  35. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliding door cooler in back kitchen noted 9 C at the lowest temp recorded with probe thermometer.
      • Corrective Action(s): Ensure all food is relocated to a cooler at or below 4 C. Move food to walk in cooler until sliding door cooler is functioning properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food in sliding door cooler and bulk food bins are put away with no lid or cover
      • 2. 2 light fixtures above kitchen area missing plastic covers
      • 3. Glass access door to walk in cooler has large crack across it on the outside pane and the inside pane has a small crack.
      • 4. Dry bulk food bin scoops berried in food
      • Corrective Action(s): Ensure food is protected from contamination.
      • 1. All food once put away must be covered with a lid or plastic wrap.
      • Correction date: immediately
      • 2. Light fixtures must have protective covers over it to protect food from glass hazard - discussed LED tubes as possible replacement option.
      • Correction date: 2 weeks
      • 3. Glass access door to walk in cooler must be replaced before the glass shatters and contaminates food.
      • Correction date: 2 weeks
      • 4. All scoops must have handles that are stored outside of food to protect food from contamination by food handler.
      • Correction date: 1 day
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 2 mice noted on glue boards under steam equipment in kitchen. No other signs of pest activity noted during inspection.
      • Corrective Action(s): Ensure premises is pest free. Reviewed latest pest control report - January 2018. Operator did not know when the last time the pest control tech was in or if they still have a contract. Pest control provided by Dashing Pest Control.
      • Required actions:
      • 1. Contact pest control company and get another inspection
      • 2. Get a contract with pest control company with routine monthly inspections
      • 3. Keep inspection reports on-site for review by FHA health inspector
      • 4. Follow all recommendations by pest control tech and write all corrective actions taken by operator on the back of inspection report.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Grease accumulation on removable ventilation hood panels
      • 2. Heavy food debris accumulation on cooking equipment.
      • 3. Food debris noted on scale in dry storage room
      • 4. Food debris in container holding clean utensils
      • 5. Food debris accumulation in hard to reach areas.
      • 6. Knives stored between cutting block and prep table - food debris noted between tables.
      • Corrective Action(s): Ensure cleaning is addressed in the areas noted above.
      • Do no put clean dishes away in dirty containers.
      • Do not put dirty dishes away - clean first then store.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door cooler noted at 9 C at the lowest temp recorded with probe thermometer.
      • Corrective Action(s): Ensure cooler is functioning properly and able to be maintained at or below 4 C and keep food safe. Until cooler is functioning properly the food must be moved out of cooler immediately.
      • Correction date: 2 weeks.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor ties have cracks and some have missing pieces (parts broken off).
      • Corrective Action(s): Ensure the floor is smooth, durable and easy to clean. The current floor will need some repairs. Repair broken or missing tiles.
      • Correction date: 4 months
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in sliding door cooler is cracked and does not appear to be accurate.
      • Corrective Action(s): Ensure all cooler units has an accurate thermometer in it to monitor its temperatures.
      • Correction date: 2 weeks
      • Violation Score: 1
  36. Follow-Up Inspection

    0 infractions

  37. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice stored at room temperature. Rice was brought out at lunch time for the purpose of making fried rice. Staff unsure exactly how long rice had been at room temperature. Temperature of rice was 20C
      • Corrective Action(s): Staff were instructed to discard the rice at the time of the inspection. Cooked rice is a potentially hazardous food and must be kept refrigerated (4C or colder) or hot (60C or above). Only take out amount necesssary for cooking as ordered. Do not keep potentially hazardous food at room temperature.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Grease accumulation noted on exhaust canopy and behind grill/fryer/cooking line
      • -Dirt/debris noted under equipment/prep tables
      • Corrective Action(s): -Thoroughly clean exhaust canopy and under/behind cooking line to remove all grease
      • -Clean floor under equipment to remove all dirt/debris.
      • -This has been a repeat issue on previous inspections. Operator to submit a revised cleaning schedule to address cleaning frequency and detail of cleaning. Correction date: Feb. 6/18
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Container of raw meat noted stored over produce and dumplings in sliding door cooler. Items were uncovered.
      • -Numerous items in the walk-in cooler and sliding door cooler were noted uncovered.
      • -Glass bowls noted being used as scoops in food products
      • Corrective Action(s): -Re-organize cooler and label sections to be used for storage of raw meat. Store raw meat beneath ready to eat items and produce to prevent the possibility of contamination.
      • -Cover all items in storage with tight fitting lids or food grade wrap. Discontinue use of used soy sauce containers/packaging for food storage. These containers are not suitable for this purpose as they are intended for one time use. Obtain proper food storage containers with tight fitting lids to prevent this issue from re-occurring.
      • -Obtain scoops to be used and stored with scoop handles not in contact with food
      • Correction date: Feb. 6/18
      • Violation Score: 9
  38. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Still found a few items in walk in cooler and dry storage that were uncovered or not in pest proof containers
      • Corrective Action(s): Ensure all opened items are protected from contamination either in a sealable container, with plastic wrap, aluminum foil, or lid.
      • CORRECT: today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Most cleaning has been done, still need to clean back rail of ventilation, and the floors all the way to the back wall under the cook line as some grease still noted.
      • Corrective Action(s): Continue working on cleaning of the floors and throughout premises on a daily basis.
      • Violation Score: 3
  39. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. <50 ppm chlorine in front bucket.
      • 2. Dishwasher had a final rinse of ~10 ppm chlorine.
      • 3. Multiple dishes, pots, pans, and utensils were put away unwashed and sanitized.
      • Corrective Action(s): 1. Must ensure chlorine sanitizer is 200 ppm (1 tbl spoon chlorine bleach to 1 litre water)
      • 2. Must ensure dishwasher has a final rinse of 50 ppm chlorine.
      • 3. All dishes, pots, pans and utensils must be rewashed once dishwasher has been repaired.
      • Premises is closed until dishwasher has been repaired and all dishes, pots and pans have been washed and sanitized properly.
      • CORRECT: Immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff are using 2 compartment dishwashing sink to wash hands as it is more convenient then using only hand sink. No paper towel is available.
      • Corrective Action(s): If staff are going to use on of the 2 sinks to wash their hands, must supply liquid soap, and paper towel.
      • CORRECT: today.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff wearing black dishwashing glove to handle food with out washing between, then same staff member switched to disposable gloves and continued to wash hands with glove on and not dry.
      • Corrective Action(s): Remind all staff of proper hand washing: must remove gloves and wash hand with liquid soap, hot and cold water, then dry with paper towel. Place new gloves on after hands have been washed.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found onions and a box of beef sitting on the floor,
      • 2. Found multiple containers in the coolers, freezers and dry storage that were not covered
      • 3. Found open bags of dry goods sitting on shelves.
      • Corrective Action(s): 1. Must keep all food 6" off the floor at all times
      • 2. Must keep all food covered at all times.
      • 3. All opened bags of food must be placed into pest proof containers.
      • CORRECT: today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease and food build up noted through out premises on equipment, food containers, on shelves, walls, ventilation system and on floors through out especially under equipment and shelving units.
      • Corrective Action(s): A deep and thorough cleaning must be done of all surfaces and all equipment.
      • Premises is closed until all cleaning has been completed.
      • CORRECT: Today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wood chopping block mentioned in previous report still not repaired, uneven surface difficult to clean.
      • Corrective Action(s): Must refinish or replace cutting block so it is easily cleanable.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found ketchup bottles being used to hold chlorine bleach.
      • Corrective Action(s): Must label all containers that contain chemicals.
      • CORRECT: today
      • Violation Score: 3

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