Skip to content
Loading map…

No 1 Beef Noodle House

4741 Willingdon Ave, Burnaby · Restaurant

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO various food items stored at room temperature including: pooled eggs, tea eggs, battered chicken legs, cooked squash, insert of cooked meat items, etc.
      • Some of these items were found to be at temperatures below 7 degrees Celsius - CORRECTED DURING INSPECTION - These items were placed back into cooler unit.
      • Some of these items were found to be at temperatures greater than 7 (approximately 8-13 degrees Celsius) - CORRECTED DURING INSPECTION - items discarded including pooled eggs, tea eggs, cooked squash.
      • .
      • Corrective Action(s): This has been discussed repeatedly with staff.
      • Staff are continuing to store items in space adjacent to walk in cooler unit.
      • It has been recommended to owner to fill this space with other items to ensure this space is not used for holding potentially hazardous food items at room temperature.
      • The next step in progressive enforcement will be to require an insert cooler in this area or removing items from menu.
      • ..
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Facility is currently storing pots and pans outside in the rain.
      • These items are directly exposed to elements.
      • .
      • Corrective Action(s): Remove these items from outdoors immediately.
      • Facility is not approved to store food or food related equipment outside exposed to the elements.
      • Cease the storage of food equipment outside immediately. Remove all items from outside immediately and place inside.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Upon arrival of EHO facility lacked sanitizer solution. Only once EHO had asked staff where sanitizer solution was located did staff make sanitizer solution.
      • Facility had been open for 2 hours and food production was well under way at facility.
      • Staff was observed to wipe down trays with cloth measuring 0ppm Chlorine. All wiping rags at facility were measured to be 0ppm Chlorine. This makes sense as staff had yet to make sanitizer solution for the day.
      • .
      • Corrective Action(s): Staff need to be trained to make sanitizer solution at start of the shift and not only once Fraser Health inspector arrives.
      • Staff need to be trained to USE sanitizer solution. The sanitizer solution is to be used on trays OR trays can be washed through dishwasher.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In front bubble tea area simple sugar mixture stored below sink in area where chemicals are stored.
      • Bowls and scoops stored directly inside dry storage bins.
      • Corrective Action(s): Food items are not to be stored in this area. Ensure this area is for chemical storage only. Remove food from this area immediately.
      • Ensure staff are removing scoops and cups from dry storage bins after use.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO potentially hazardous food items were observed to be thawing at room temperature.
      • CORRECTED DURING INSPECTION - EHO instructed staff to remove items from work space and place back into walk in cooler unit.
      • .
      • Corrective Action(s): Ensure proper thawing occurs. Staff are FOODSAFE level one certified. Staff have learned that proper thawing occurs at temperatures at or below 4 degrees Celsius either in the cooler unit or in cold water in prep sink.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Ceiling has dust throughout
      • - Walls of interior of walk in cooler have splatter along sides.
      • - Containers of dry storage need cleaning and scoops need to be removed after use.
      • - Lower shelves across from grill cook line need to be cleaned as food splatter has accumulated. Dishes in this area have food debris splattered on them as well
      • .
      • Corrective Action(s): Ensure the above areas are cleaned.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Various containers in walk in cooler unit were stacked. Stacking cooked food items inside insert containers with tight fitting lids does not allow for cold air to cool hot food items. Hot air can not escape from closed containers and stacking contains heat for longer.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Cooked food items need to spread out and have lids open to let heat escape. EHO recommends if there is not enough room in walk in cooler unit for cooling use walk in cooler unit at adjacent facility as walk in cooler unit in this area is much larger and food items can be spread out. Ice baths can also be used.
      • .
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Cooked meat item was observed to be reheated in hot holding unit. Internal temperatures of 14 degrees Celsius observed. It was explained to EHO that item was needed for afternoon and staff had failed to thaw enough for today's rush.
      • CORRECTED DURING INSPECTION - item was added to hot water and rapidly reheated.
      • .
      • Corrective Action(s): Previously cooked food items from cooler unit are to be rapidly reheated to 75 degrees Celsius to ensure bacterial growth does not occur.
      • Ensure items are reheated properly in future. Do not use hot holding unit to reheat as it does not reheat hot or fast enough.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Spring rolls found to be at temperatures of 23 degrees Celsius upon arrival of EHO. CORRECTED DURING INSPECTION - items discarded.
      • Tea eggs found to be at temperatures of 10 degrees Celsius upon arrival of EHO - CORRECTED DURING INSPECTION - staff quickly processed eggs and placed into cooler unit.
      • .
      • Corrective Action(s): Ensure food items are not left at room temperature for rush. If unable to process foods immediately return to cooler unit. These items should not remain outside of cooler units for indefinite time periods.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoop placed under paper towel unit at front.
      • CORRECTED DURING INSPECTION - EHO relocated ice cream scoop container.
      • .
      • Corrective Action(s): The current location has the potential to contaminate ice cream scoops as dripping water from hands can easily enter into container. Discuss with staff. .
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen raw meat observed to be thawing outside of cooler unit or running cold water.
      • CORRECTED DURING INSPECTION - upon arrival of EHO staff quickly removed item from shelves and placed into walk in cooler unit.
      • .
      • Corrective Action(s): Staff are aware of rules for food handling and food safety. It should not take arrival of EHO for staff to ensure proper food safety is occurring.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required on lower shelves where food debris has accumulated.
      • Cleaning required on underside of shelves in food production area as food splatter was observed and this is not an area that is routinely cleaned.
      • Shelving units in dry storage area are rusting and have spills. Clean and sanitize wire shelves.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation
      • Upon arrival of EHO multiple potentially hazardous food items observed to be stored outside of cooler units and found to be at temperatures exceeding 4 degrees Celsius at approximately:
      • - Cooked chicken - 23 degrees Celsius
      • - Cut Cabbage - 20 degrees Celsius
      • - Raw pooled eggs - 20 degrees Celsius
      • - Sausage - 20 degrees Celsius
      • - Dumplings - 19 degrees Celsius
      • - Meat item - 16 degrees Celsius
      • The ambient air temperature at the time was approximately: 18 degrees Celsius
      • .
      • CORRECTED DURING INSPECTION - Items discarded at direction of EHO
      • .
      • This is an ongoing repeated violation. EHO was at facility during follow up inspection conducted in March to discuss this very issue. It was explained that due to the repeated violations the next instance of this occurring would result in a TICKET to be issued.
      • .
      • Corrective Action(s): A TICKET will be issued at next inspection as result of above issues. EHO will contact Manager to discuss a meeting at which the ticket will be issued.
      • .
      • Discuss violations with staff. Staff should NOT be continuing to place potentially hazardous food items on counters instead of placing in cooler units. EHO observed large container of cooked chicken in walk in cooler approximately 5 paces from where staff was storing room temperature cooked chicken. EHO observed cut vegetables (broccoli and cut cabbage) on shelf directly next to cooler unit.
      • Staff are choosing to place potentially hazardous food items out at room temperature instead of obtaining items from cooler unit directly.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to soup area is out of liquid soap.
      • Hand sink in bubble tea area has jug blocking soap access.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied and all hand sinks are readily accessible.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff glove use is unacceptable. Staff are observed to handle items with gloved hands and return to handling food without hand washing. Staff are observed to wash gloves.
      • .
      • Corrective Action(s): Gloves are to be removed at each time they are soiled, hands washed and NEW GLOVES are to be placed on hands.
      • There is to be no washing of gloves, no saving of gloves after hands are washed.
      • .
      • Manager explained that staff are supplying their own gloves however no additional gloves were present when asked for by EHO. Staff could not present EHO with additional gloves.
      • .
      • Gloves are not required in food production areas and can even lead to lack of hand washing. Facility is to remove gloves permanently unless staff are taught how to change gloves and when to change gloves and wash hands.
      • .
      • This includes bubble tea area as well.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility in unsanitary condition in kitchen area. EHO observed:
      • - Food on floor throughout
      • - Large amounts of debris under cooking equipment
      • - Large amounts of splatter at shelving unit behind deep fryers
      • - Large amounts of food splatter at back area next to door and microwave
      • - Curtains throughout very dirty
      • - Dry storage unit had spills on floors and shelves, rusty shelving units, splatter on containers, scoops placed inside bins of dry storage items, etc.
      • - Lower shelves storing plates had food splatter and piles
      • - Sides of equipment splattered with food
      • - Ceiling tiles covered in dust and grime
      • - EHO found that while touching surfaces a layer of sticky and greasy residue was found on many surfaces
      • .
      • Corrective Action(s): Overall condition of kitchen unsanitary. Much improvements are needed in back kitchen area with respect to cleanliness.
      • EHO to return for follow up to assess cleaning. Deep thorough cleaning needs to occur.
      • .
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violations.
      • Staff are continuing to use side table unit to store raw eggs, prepared chicken - temperatures of 23 degrees Celsius observed. CORRECTED DURING INSPECTION - items discarded.
      • Staff are continuing to use table on two compartment sink to store vegetables.
      • CORRECTED DURING INSPECTION - items relocated to walk in cooler unit
      • Staff are continuing to store sprouts and vegetable items across from woks and fryer units. Sprouts observed to be at 13 degrees Celsius. Meat and dumplings found across from woks and fryer units. Temperatures of 13 degrees Celsius observed.
      • CORRECTED DURING INSPECTION - items returned to cooler unit
      • Bubble tea pearls not time stamped for 2-4 hour use.
      • CORRECTED DURING INSPECTION - time stamp added upon direction of EHO
      • .
      • Corrective Action(s): This has been discussed at each routine inspection.
      • Facility must store potentially hazardous food items in cooler or hot holding units. If number of cooler units are inadequate then additional cooler units are to be added across from grill.
      • This has been discussed as far back as during change of ownership.
      • Further enforcement action will occur if food items are found outside of cooler units stored in areas across from grill, on counter at two compartment sink or two shelves across from walk in cooler. Many discussions have been had in regards to these items.
      • Time stamping of bubble tea pearls is required to have pearls stored at room temperature. If facility is unable to time stamp for bubble tea pearls the item will be required to be stored in cooler unit as all other potentially hazardous food items are at facility.
      • .
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items being dispensed for school lunch programs cooked and not portioned immediately. Items left on counters for extended periods of time.
      • .
      • Corrective Action(s): More hot holding units or use of oven will be necessary for such a large meal service.
      • Food Safety plan will need to be updated to include addition of hot lunch school program if program is to continue. Currently facility is very tight for space without adequate hot holding units for advance preparation.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution in kitchen area.
      • CORRECTED DURING INSPECTION - EHO instructed staff to make sanitizer solution.
      • .
      • Corrective Action(s): Staff are to have sanitizer solution made prior to the start of food production. Staff know better and should not require the instruction of EHO to have adequate supply of sanitizer solution made available to use throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw cut vegetables stored on counter under hand sink paper towels. Once staff wash hands drips from hands will enter into food storage containers as hands reach for paper towels. This area not designed for storage of food items. Raw vegetables in containers in bottom of sink. Once hand sink is in use water sprays into secondary sink thereby hitting food items. This has been discussed in the past.
      • .
      • Scoops are placed inside food storage bins.
      • .
      • Corrective Action(s): Ensure this area is not used for long term storage of food items.
      • Scoops are to be removed after each use from storage bins.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: EHO observed large amounts of food, debris and pooling grease under grill area on floor. Area has not been cleaned in some time.
      • EHO observed large amounts of spilled food on floor of walk in storage area. Shelves in storage area need cleaning. Shelves of units across from grill/wok need cleaning. Much food debris has accumulated.
      • .
      • Corrective Action(s): Ensure staff and hired company to clean floors are actually conducting scheduled cleaning.
      • .
      • Violation Score: 15
  8. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Previously partially and fully cooked meat items stored on back counter for indefinite periods of time. Chef stated they were just cooked. Internal temperatures of 13, 17 and 19 degrees Celsius for items.
      • Facility is not permitted to keep partially or fully cooked food items on counters out of hot or cold storage for indefinite periods of time. This has been discussed numerous times.
      • CORRECTED DURING INSPECTION - Items discarded.
      • Containers of chopped vegetables found on back counter stored at ambient air temperatures.
      • .
      • This was discussed at previous inspection: " Facility is not permitted to time track food items in kitchen area as this could not be consistently achieved. This has been discussed with Chef on prior occasions. The facility has purchased an insert cooler to store potentially hazardous food items until needed at cook line. Food items are not to remain on counters until needed."
      • .
      • Do not continue this practice.
      • .
      • Corrective Action(s): The facility has had numerous warnings in past. Going forward if potentially hazardous food items are found to be stored outside of cooler units or outside of hot holding units and are not directly in the midst of being handled, prepared or cooled then these items will be discarded and ticketing may occur. Today large quantities of costly meat was discarded.
      • .
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food items (cooked poultry carcasses) stored in large bucket container to cool. This does not have large enough surface area to allow for hot air to escape and cold air to hit all food items quickly.
      • Food items (cooked congee) stored in bucket with lid. Tight fitting lid does not allow for hot air to escape and cold air to penetrate cooling item
      • .
      • Corrective Action(s): Discuss proper cooling techniques with Head Chef.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO containers of chopped vegetable items (cabbage and broccoli) on counter. Staff indicated they were for cooking.
      • After 45 minutes to an hour the items remained with a time tracking sticker above.
      • Upon arrival of EHO containers of meat, flour and raw eggs on lower shelf. Temperatures of 11 degrees Celsius observed. Chef explained these items were currently in use. After 45 minutes to an hour the items remained.
      • CORRECTED DURING INSPECTION - items returned to cooler unit
      • .
      • Corrective Action(s): Facility is not permitted to time track food items in kitchen area as this could not be consistently achieved. This has been discussed with Chef on prior occasions. The facility has purchased an insert cooler to store potentially hazardous food items until needed at cook line.
      • Food items are not to remain on counters until needed.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked deep fried meat items in stainless bowl found to be on counter at temperature of 20 degrees Celsius. Chef informed EHO these items had "just been cooked".
      • CORRECTED DURING INSPECTION - Items discarded.
      • Food items in hot holding unit at temperatures of 44, 45 and 43 degrees Celsius. EHO was informed by staff that unit was not turned on with enough time to heat prior to items being placed inside
      • CORRECTED DURING INSPECTION - items reheated to 75 degrees Celsius and placed back into unit
      • .
      • Corrective Action(s): It takes a considerable amount of time for deep fried items to cool to temperatures of 22 degrees Celsius. Do not store potentially hazardous food items for "lunch rush" on counter (at ambient air temperatures for undefined amounts of time). Facility has tried to time track items at ambient air temperatures unsuccessfully and is no longer permitted to practice this storage method.
      • Facility has obtained under counter insert cooler and informed EHO that only one was required during change of ownership. EHO recommended two insert coolers. The facility is not to leave potentially hazardous food items on counter but is to store these items in cooler unit. If an additional cooler unit is required then facility must obtain one.
      • .
      • This issue has been discussed in the past. Owner is to discuss with head Chef.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution too high in kitchen area.
      • Dishwasher achieving final sanitizing rinse at the plate of 0ppm. Chlorine in container was very low concentration. It is very obvious facility is not testing dishwasher daily for had the dishwasher been tested daily someone would have discovered the dishwasher was not operating properly.
      • CORRECTED DURING INSPECTION - EHO instructed Chef to obtain new container of sanitizer solution and replace old container. EHO then instructed Chef to "prime" the unit until sanitizer solution ran from dispensing tube. Upon multiple runs afterwards the dishwasher then did obtain final sanitizing rinse of 50 ppm Chlorine.
      • .
      • Corrective Action(s): Ensure chlorine sanitizer test strips are used to test dishwasher and sanitizer buckets DAILY.
      • Today the facility was spared the cost of closure and cost of dishwasher technician as the EHO assisted facility staff with dishwasher troubleshooting. It is not the job of the EHO to troubleshoot the dishwasher. If during a future inspection the EHO discovers a malfunctioning dishwasher the EHO will not again troubleshoot the issue, the restaurant will be ordered closed until such time as the dishwasher can be repaired.
      • .
      • THE OPERATION OF THE DISHWASHER IS THE RESPONSIBILITY OF THE FACILITY STAFF - ENSURE CHLORINE SANITIZER TEST STRIPS ARE USED TO TEST THE DISHWASHER DAILY.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsinks obstructed x2 in bubble tea area.
      • CORRECTED DURING INSPECTION. EHO instructed facility to remove items from inside sinks.
      • .
      • Corrective Action(s): Both hand sinks are to remain clear from obstructions at all times. Explain to staff.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash hands by rinsing gloves.
      • .
      • Corrective Action(s): Instruct staff on proper hand washing practices.
      • Gloves are to be removed, hands washed and new gloves placed on hands.
      • Staff are never to wash gloves as if they are hands.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning:
      • - Broken floor tiles throughout
      • - Entire storage room requires cleaning (food spilled on floors and shelves, rusted shelves)
      • - Lower shelves in kitchen area had food debris
      • - Dishwashing area requires cleaning
      • - Inside walk in cooler unit
      • - Inside of hot holding units - water is to be changed daily
      • .
      • Corrective Action(s): Ensure the above areas are cleaned more frequently
      • .
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO several potentially hazardous food items including Bubble tea Pearls and eggs were stored without time recording and outside of cooler or hot holding storage.
      • CORRECTED DURING INSPECTION - Items returned to cooler unit. Bubble tea pearls time tracked.
      • .
      • Corrective Action(s): Facility staff have demonstrated repeatedly inability to properly time track potentially hazardous food items that are stored outside of cooler units.
      • Ownership change resulted in new under counter cooler unit being purchased and installed. The need for ambient temperature storage of potentially hazardous food items should have been eliminated with this cooler addition.
      • **** The facility is NOT permitted to use ambient temperature for storage of potentially hazardous food items in kitchen area as staff can not properly demonstrate using time recording.
      • **** Going forward ONLY THE BUBBLE TEA PEARLS are to be time tracked at ambient temperatures. If facility continues to fail to label Bubble tea pearls with time stickers/time records then storage of Bubble tea pearls at ambient temperatures will not be permitted either.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One container of meat item in hot holding unit at temperatures of less than 60 degrees. Temperatures of 44-48 degrees Celsius observed.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): DO NOT double stack food items in hot holding unit. Food containers are to be in direct contact with hot water bath to ensure temperatures of 60 degrees Celsius are maintained.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO only one container of sanitizer solution was made available in kitchen area. No sanitizer solution was made in Bubble tea area and the other container of sanitizer solution in kitchen was measured to be at 0ppm Chlorine.
      • CORRECTED DURING INSPECTION - staff were instructed to replace sanitizer solution in kitchen. Staff made sanitizer solution in Bubble tea pearl area.
      • .
      • Corrective Action(s): Ensure adequate amount of sanitizer solution is made prior to food production in all food production areas.
      • Do not make only once EHO arrives.
      • Sanitizer solution must be made in the morning and changed throughout the day.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needs to occur in the following places:
      • - Shelves of kitchen throughout
      • - Cutting block area (walls and shelves)
      • - Dry storage (bins and shelves
      • - Walls of walk in cooler unit have mould growth.
      • .
      • Corrective Action(s): Ensure routine cleaning in these areas.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher temperatures are too low. Low temperature dishwasher information panel states dishwasher minimum wash and minimum rinse temperature is to be 120 degrees Celsius.
      • At time of inspection and after repeated cycles dishwasher was only able to achieve maximum temperatures of 103 degrees F (39.9 degrees Celsius).
      • Broken dry storage containers in dry storage area.
      • Walls of walk in cooler unit are rusty and require repainting.
      • .
      • Corrective Action(s): Have dishwasher serviced. Water temperatures need to reach a minimum wash of 44 degrees Celsius so that fat is able to be properly removed from dishwasher.
      • Replace broken dry storage containers in dry storage area
      • Repaint/resurface walls of walk in cooler unit
      • .
      • .
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple violations:
      • - Previously prepared cooked chicken stored at room temperature
      • - Pot of soup on floor found to be at 32 degrees Celsius
      • - Sausage stored at room temperature.
      • - Spring rolls stored at room temperature
      • CORRECTED DURING INSPECTION - chicken discarded by staff
      • .
      • Corrective Action(s): These items are to be stored in cooler unit or in hot holding unit. Food items should not be stored at room temperature for indefinite periods of time.
      • A cooler unit was added to facility to stop the storage of potentially hazardous cooked items at room temperature. Add additional hot holding units or keep items in cooler unit as discussed during change of ownership.
      • Discuss with staff.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff in Bubble tea area asked how often blenders were washed in dishwasher. Staff informed EHO only once per day.
      • It was explained to staff that all common use items are to be properly washed-rinsed and sanitized every 2 to 4 hours or more frequently as necessary throughout the day.
      • .
      • Corrective Action(s): Ensure all staff are aware of frequency of sanitizing requirements for all common use items.
      • It is recommended to instruct staff by way of a poster at blender area in Bubble tea area.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at grill/pass through area blocked at time of inspection.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure hand sinks are available throughout the day.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to handle money and then resume duties (rinsing blender equipment)
      • CORRECTED DURING INSPECTION.
      • Corrective Action(s): Proper glove use discussed with staff. After soiling of gloves the gloves must be removed and hands washed and new gloves donned. It may be more time efficient to either have one designated person on cash. Gloves must be changed at each soiling and can not be washed. Gloves are to be changed frequently throughout the day.
      • Discuss with staff.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pot of soup found to be stored on floor under grill.
      • Pan found stored on top of garbage can.
      • Dishes found outside on rack.
      • CORRECTED DURING INSPECTION.
      • Corrective Action(s): Do not use floor to store food items
      • Do not use garbage cans as surfaces for food storage or equipment storage.
      • No storage of equipment or food items outside. Only chemicals to be stored outside.
      • Discuss these items with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • - Dry storage area shelves
      • - Back wall behind grill
      • - Floor under grill
      • - Dishwashing area
      • - Lower shelves across from grill
      • - Dry storage containers - fronts and lids
      • .
      • Corrective Action(s):
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions