Nikko Teriyaki

904B - 9855 Austin Rd, Burnaby · Restaurant

17 inspections

1. Follow-Up InspectionApr 13, 2026

   0 infractions

2. Routine InspectionFeb 23, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - Cut vegetables stored in large buckets at ambient temperature beside grill.
     • Corrective Action(s): - Cut and processed vegetables must be stored at or below 4C.
     • - Move cut vegetables into cooler at or below 4C.
     • [Correction Date: Immediately]
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - Hot Holding Unit for Chicken turned off and not in use at time of inspection.
     • - Cooked chicken (3 inserts) stored at ambient temperature above grill: 43C to 45C
     • Corrective Action(s): - Hot potentially hazardous foods must be stored at or above 60C.
     • - Discard cooked chicken stored at ambient temperature.
     • [Correction Date: Immediately]
     • **Process for cooked chicken was reviewed with employees during previous inspections:
     • COOK (≥74C) --> HOT HOLD (≥60C) --> SERVE
     • **Food Safety Plan not available on-site for review. Submit a Food Safety Plan to Fraser Health and keep a copy on-site for employees to reference.**
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Cleaning is required in the following areas:
     • - Grease and food debris accumulation on floors under all front service area cooking equipment and coolers (especially floor/ wall edges).
     • - Grease accumulation on the surfaces of all cooking equipment (grill, deep fryer, noodle station).
     • - Grease and food debris accumulation on counter top hot holding unit.
     • - Grease and food debris accumulation on walls and floors in front service area.
     • - Heavy food debris and grease accumulation on grill shelf surfaces.
     • - Heavy grease and food debris accumulation around and under counter top hot holding unit.
     • - Grease accumulation on exhaust ventilation hood surfaces.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Remove grease and hardened food debris accumulation in above noted areas.
     • **Work on maintaining a higher level of sanitation, especially in hard to reach areas.
     • [Correction Date: 09-March-2026]
     • Violation Score: 9
3. Routine InspectionNov 7, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Cleaning is required in the following areas:
     • - Grease accumulation on floors under all front service area cooking equipment and coolers.
     • - Grease accumulation on surfaces of cooking equipment (grill, deep fryer).
     • - Floors and hard to reach areas under all equipment in front service area.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Work on regularly maintaining a high level of sanitation, especially in hard to reach areas to minimize potential pest attraction and harbourage.
     • [Correction Date: 14-Nov-2025]
     • Violation Score: 3
4. Follow-Up InspectionFeb 7, 2025

   0 infractions

5. Follow-Up InspectionJan 31, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following area:
     • - Grease accumulation on wire shelving beside grill.
     • - Grease and food debris accumulation on grill edges, wok station edges, and hard to reach areas between equipment and wall/ equipment spaces.
     • - Grease and food debris accumulation under grill (area between grill and cooler drawers) and counter surface under deep fryer.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 07-Feb-2025]
     • Violation Score: 9
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: - Items required for the food premises operation are stored outside the premises in the common corridor hallway. Employee states that items are stored in the corridor during operational hours and then moved onto a trolley and placed inside the premises after hours.
     • Corrective Action(s): - Obtain auxiliary storage space. All items required for the food premises operation must be stored inside approved areas of the premises. Storage in the common corridor hallway is not permitted.
     • - Further enforcement actions may be taken should operator fail to obtain storage space or demonstrate that stock can be managed accordingly.
     • **The original approval for this premises included an auxiliary storage room. Operator ended lease of storage room without health approval.
     • [CORRECTION DATE: 07-Feb-2025]
     • Violation Score: 5
6. Routine InspectionJan 24, 2025

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - Internal temperature of cooked chicken stored in inserts on grill ledge above grill: 38C to 42C
     • Corrective Action(s): - Hot potentially hazardous foods must be stored at or above 60C.
     • **Grill ledge area is not a hot holding unit and is not capable of maintaining hot foods >60C.
     • - Operator states that chicken in inserts on grill ledge were cooked approximately an hour ago. Discussed cooling process with operator. Remaining chicken is to be cooled and then stored in a cooler. Cooling process reviewed with operator. All of the cooked chicken must be reheated to an internal temperature of at least 74C before service.
     • [Correction Date: Immediately]
     • **Original Health Approval to be reviewed. Operation may have only been approved as "Cook-->Serve" due to the size of the premises and equipment availability; therefore, cooling and/ or hot hold processes may not be permitted.
     • **Provide a Food Safety Plan to Fraser Health by 14-Feb-2025 for review.
     • **Advanced cooking of large batches is not permitted. Inadequate space inside premises to facilitate safe and proper cooling and cold holding processes OR hot holding.
     • **Obtain a mechanical hot holding unit to hold precooked chicken. Hot holding unit must be capable of holding hot foods at or above 60C. Hot Holding unit must be obtain by 28-Feb-2025.
     • Violation Score: 15
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Cockroaches (adult life cycle) observed in glue trap between noodle station and grill cooler drawers.
     • Corrective Action(s): - Replace glue trap.
     • - Thorough cleaning is required throughout the entire premises to minimize potential pest control attraction and harbourage. Refer to Violation Code 306.
     • - Report cockroach activity to your pest control company and request for treatment.
     • **Ensure that all areas of the premises are accessible for pest control service.
     • **Request for additional glue traps.
     • **Follow all recommendations provided by your pest control company.
     • [Correction Date: 31-Jan-2025]
     • - Provide a copy of the pest control service report for review during the follow-up inspection.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Food debris, grime, and heavy grease accumulation observed in the following areas:
     • - Floors under grill cold holding drawers and walls behind cooking equipment.
     • - Area between the underside of grill and cold holding drawers.
     • - Between noodle station equipment and cold holding drawers.
     • - Floor under noodle station and prep cooler.
     • - Walls behind noodle station, prep cooler, wire shelving, shelf and screen monitor equipment beside grill.
     • Corrective Action(s): - Remove food debris, grime, and grease accumulation and thoroughly clean above noted areas.
     • - Thoroughly clean all other surfaces and hard to reach areas in the premises.
     • [Correction Date: 31-Jan-2025]
     • **A higher level of sanitation is required throughout the premises, especially in hard to reach areas to minimize potential pest attraction and harbourage.**
     • Violation Score: 9
7. Routine InspectionOct 10, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - Wiping cloths not stored in sanitizer between uses.
     • - Sanitizer not readily available.
     • Corrective Action(s): - Store wiping cloths in 200 ppm QUATS between uses.
     • - 200 ppm QUATS must be readily available to sanitize food contact surfaces.
     • [Correction Date: Immediately]
     • - Employee mixed 200 ppm QUATS at time of inspection. QUATS test strips available to verify sanitizer concentration.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Heavy grease and food debris accumulation observed on shelf and screen monitor equipment beside grill.
     • - Cardboard used to line shelf beside grill appears saturated with grease.
     • Corrective Action(s): - Thoroughly clean above noted area and regularly maintain a higher level of sanitation.
     • - Do not line surfaces with cardboard. All surfaces must be sooth, non-absorbent, and easily cleanable.
     • [Correction Date: 17-Oct-2024]
     • Violation Score: 3
8. Routine InspectionMar 15, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): - No sanitizer available.
     • Corrective Action(s): - Wiping cloths must be stored in sanitizer between uses.
     • - 200 ppm QUATS made at time of inspection. QUATS test papers available to verify sanitizer concentration.
     • [Correction Date: Immediately]
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas:
     • - Heavy grease and food debris accumulation under and behind all cooking equipment (grill, noodle station).
     • - Food debris and dirt accumulation under kitchen shelves and 3-compartment sink area.
     • - Food debris accumulation under storage shelving in kitchen and prep cooler and wall shelves in front area.
     • - Grease and food debris accumulation in all floor/ wall edges throughout the premises.
     • - All other surfaces and hard to reach areas.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • - Do not use cardboard to line surfaces. All surfaces must be durable, smooth, non absorbent, and easily cleanable.
     • [Correction Date: 22-March-2024]
     • Violation Score: 9
9. Routine InspectionJan 8, 2024

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - Inserts of cooked chicken meat "cooling". Temperatures of food in each insert: 27.1C; 42.7C; 56.1C
     • - Staff unable to describe cooling procedures and/ or verify when items were cooked and then placed for cooling.
     • - Food probe thermometer unavailable for staff to monitoring temperatures.
     • Corrective Action(s): - Insert with chicken at 56.1C - staff to reheat food and use immediately for grill orders.
     • - Inserts with chicken at 27.1C and 42.7C - staff discarded at time of inspection.
     • - Cooling Procedures reviewed with staff:
     • - 60C to 20C WITHIN 2 Hours
     • - 20C to <=4C WITHIN 4 Hours
     • - Use food probe thermometers to monitor temperatures. Use tracking records to assist with remembering when items were cooked and when cooling process begins.
     • [Correction Date: Immediately]
     • Violation Score: 5
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: - Kitchen door (opens into corridor) kept open.
     • Corrective Action(s): - Keep kitchen door closed at all times when not in use to prevent potential rodent entry.
     • - Insect mesh screen is flexible at the bottom and will not be effective at preventing rodent entry.
     • [Correction Date: 08-Jan-2024]
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - Thorough cleaning required in the following areas:
     • - Heavy grease and food debris accumulation under all cooking equipment (grill, noodle station).
     • - Food debris and dirt accumulation under kitchen shelves and 3-compartment sink area.
     • - Food debris accumulation under storage shelving in kitchen and prep cooler in front area.
     • - All other surfaces and hard to reach areas.
     • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
     • [Correction Date: 15-Jan-2024]
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: - Unused "cutting machine" stored in premises in front of stock pot burner.
     • Corrective Action(s): - Remove "cutting machine" from the premises. [Correction Date: 15-Jan-2024]
     • Violation Score: 1
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: - No staff on duty has valid FOODSAFE Level 1 or equivalent.
     • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent at all times.
     • - Train and schedule staff accordingly.
     • [Correction Date: 08-Jan-2024]
     • Violation Score: 1
10. Routine InspectionFeb 8, 2023

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat stored above vegetables in the walk in cooler.
      • Corrective Action(s): Store raw meat on the bottom shelf.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required underneath the main cook line.
      • Corrective Action(s): Today.
      • Violation Score: 3
11. Routine InspectionJul 20, 2022

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning required in the following areas: remove grease build-ups and food debris
      • - By the grease trap
      • - Underneath the dry food shelving rack
      • - Underneath the main grill and deep fryer
      • Corrective Action(s):
      • Violation Score: 9
12. Routine InspectionApr 19, 2021

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: 1. Large pot of Japanese curry cooling at room temp in back kitchen - noted at 80 C
      • 2. 2 large inserts of chicken teriyaki cooling at room temp on upper shelf under prep table
      • Corrective Action(s): Ensure all hot foods requiring cooling are rapidly cooled:
      • >60 C to 20 C in 2 hours
      • 20 C to <4 C in 4 hours
      • Total: 6 hours max - if longer discard
      • Reviewed cooling options depending on food items and volume.
      • 1. Small portions
      • 2. Ice bath
      • 3. Cooling wand
      • Correction date: immediately
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Uncooked egg noodles stored in insert above prep cooler at room temp.
      • Corrective Action(s): Ensure noodles are placed in cooler after use and not left out at room temp.
      • *REPEAT VIOLATION for specific item. Correction Order Issued
      • ***If noodles are left out at room temperature for longer then 2 hours again a ticket may be issued ***
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle noted in back kitchen at 0 ppm. Solution appears to be soapy/bubbly.
      • Corrective Action(s): Ensure sanitizer solution is available in front and back of house at 100-200 ppm chlorine in labeled container.
      • Post sanitizer prep instructions in back kitchen for staff to follow.
      • ***REPEAT VIOLATION - Correction order issued
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Large bag of frozen beef thawing in large sink at room temp.
      • Corrective Action(s): Reviewed safe thawing options. Do not allow thawing to take place at room temp or left out over night.
      • Ideal thawing of large quantities of food are done over night in the walk in cooler.
      • Correction date: immediately
      • Violation Score: 1
13. Follow-Up InspectionDec 6, 2019

    0 infractions

14. Follow-Up InspectionDec 2, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Uncooked noodle noted in insert on top of paper towel dispenser outside of prep cooler. Staff said noodles are kept out of cooler during the rush.
      • Corrective Action(s): Ensure all potentially hazardous foods (uncooked noodles) are maintained at or below 4 C in a cooler. Do not store PHFs above 4 C for more then 2 hours or it must be discarded.
      • *REPEAT VIOLATION
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No sanitizer spray bottle available / or known location by staff at the front food prep area.
      • 2. 3 comp sink used for manual dishwashing - sanitizer solution under 50 ppm chlorine detected
      • Corrective Action(s): 1. Ensure sanitizer solution of 100 ppm chlorine is available to sanitize food contact surfaces in all areas (2) of facility where food is prepared (front kitchen and back kitchen).
      • *REPEAT VIOLATION
      • 2. Staff were able to explain manual dishwashing procedure and demonstrate how it is done however the concentration of sanitizer is too low. Sanitizer solution must be at 50 ppm - 100 ppm chlorine. Reviewed with staff how to make a solution strong enough for a half filled compartment of water and about 50 ml of bleach = 100 ppm chlorine. Train staff how to make a strong enough sanitizer to accomplish a proper sanitizing step for manual dishwashing.
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. 2 large buckets of broccoli (one with loosely fitted lid and another without a lid) on shelf stored under two shelves of marinating raw proteins.
      • 2. Container of raw meat stored directly on the floor
      • Corrective Action(s): Ensure all food is protected from contamination - covered and stored off the ground
      • 1. Store all veggies and ready to eat foods separate or above any raw proteins to prevent possible contamination. Re-organize walk in cooler : raw proteins (meats) separate / below ready to eat foods / veggies.
      • 2. Ensure all food is stored off the ground to protect from contamination and allow for proper cleaning.
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff (2) holds a valid FOODSAFE Lv1 or equivalent during operation.
      • Owner/primary operator is out of town.
      • Corrective Action(s): At least one (1) staff per shift must have a valid FOODSAFE Lv1.
      • Schedule shifts with staff with FOODSAFE.
      • Correction date: 1 day
      • Violation Score: 1
15. Routine InspectionNov 19, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Uncooked prepackaged noodles noted in prep cooler in insert above other inserts - noted at 10 C
      • Corrective Action(s): Ensure all potentially hazardous foods requiring cold storage are stored properly at 4 C or less in cooler. Relocate.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Back prep room sanitizer bottle noted 0 ppm chlorine.
      • Front kitchen sanitizer bottle noted at 200 ppm chlorine
      • Corrective Action(s): Ensure all sanitizer bottles are maintained at 100-200 ppm chlorine with cleaning wiping cloths and available at front kitchen and another at the back prep area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink blocked by cooking equipment.
      • Corrective Action(s): Ensure the handsinks are clear of obstructions at all times during operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1.Scooper sunken into master stock soya sauce pot.
      • 2. Miso paste stored in double plastic bag on the floor of walk in cooler
      • Corrective Action(s): 1.Ensure all scoopers are stored outside of food in a sanitary manner.
      • 2. Ensure all food is covered and stored at least 6 inch off the floor to protect food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Bottom of interior of grill cooler - food debris
      • 2. Beverage lid sealer machine - very sticky
      • Corrective Action(s): Ensure the above areas are being cleaned regularly
      • Correction date: 2 days
      • Violation Score: 3
16. Follow-Up InspectionJun 7, 2019

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at front prep area
      • Corrective Action(s): Ensure labeled sanitizer bottle with clean wiping cloth is available in front prep area as well as back prep area - 2 bottles require minimum. Ensure sanitizer is maintained at 100 ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1.Back handsink blocked by thawing frozen packaged food.
      • 2. Back handsink out of paper towels
      • Corrective Action(s): Ensure all handsinks are free of obstructions and stocked with paper towels to allow for proper handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Food debris in hard to reach areas
      • 2. Food debris and splatter in coolers and counters.
      • 3. Heavy clutter in back work area
      • Corrective Action(s): Ensure food premises is organized and there are designated food prep areas and designated dirty areas. Try to keep sinks clean and dishes washed to prevent build up.
      • Correction date: immediately
      • Violation Score: 3
17. Routine InspectionMay 14, 2019

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Teriyaki chicken cooling in metal strainer over bowl at room temp.
      • Corrective Action(s): Ensure all warm foods requiring cooling are cooled rapidly - on large tray, single layer (not stacked on top of each other), allowed to cool for 30 min max at room temp then placed in cooler to rapidly bring down to 4 C.
      • >60 C to 20 C in 2 hours
      • 20 C to < 4 C in 4 hours
      • --------------------------------
      • 6 hours total
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Manual dishwashing missing sanitizing step.
      • 2. Labeled "Sanitizer" bottle noted with unknown chemical - unable to detect QUATS or chlorine with test strips.
      • Corrective Action(s): Ensure all dishware and food contact surfaces are cleaned and sanitized.
      • 1. Manual dishwashing must have all 4 steps: 1. Wash (warm water & detergent) 2. Rinse 3. Sanitize (50 ppm - 100 ppm chlorine solution) 4. Air Dry. Add sanitizing step and train staff on proper manual dishwashing steps. Manual dishwashing sign provided (English). EHO will provide Chinese version as requested by operator at next visit.
      • 2. Labelled sanitizer bottles must have either 100 ppm chlorine or 200 ppm QUATS detected in bottle/bucket with clean wiping cloths available to properly sanitize surfaces.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsinks blocked by dirty dishes.
      • Corrective Action(s): Ensure all handsinks are free of obstructions to allow for proper handwashing by staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large sealed bag of meat stored on large plastic lid on the floor of walk in cooler
      • Corrective Action(s): Ensure all food is stored at least 6 inch off the ground and kept covered to protect food from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. food debris and spills noted inside front prep cooler
      • 2. food debris build up in corners of floor in back prep room
      • Corrective Action(s): Ensure all areas of the food premise are maintained in sanitary condition
      • Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard on either side of flat top grill noted with heavy grease/oil splatter. Cardboard being used to contain splatter from the cooking food.
      • Corrective Action(s): Ensure cardboard is not used in the kitchen to absorb oil and act as a barrier for splatter. Replace cardboard with stainless steel or equivalent splash guards at a suitable height to contain splatter. Remove all cardboard liners and increase cleaning in these areas if they become dirty.
      • Correction date: 2 weeks
      • Violation Score: 3