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Obanhmi (Burnaby)

4994 Newton St, Burnaby · Restaurant

17 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): Fried eggs on counter 24 - 31 C
      • Contents of storage room prep cooler 13 - 15 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 liter milk expired Jan 28, 2026, 2 1 liter creams expired Jan 26, 2026.
      • Corrective Action(s): Product discarded.
      • Ensure product is rotated on shelves in a first in first out basis. Product past its expiration date is to be removed from use.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat Violation: Hot plate set-up with a used egg crate box for pan frying eggs.
      • Milk crates used for storage of inventory along front counter.
      • Corrective Action(s): Permit to Operate Condition: No production of grease laden vapors. Open cooking is not permitted on location - remove hot plate and all frying pans from the premise.
      • Failure to Operate according to Permit conditions will result in Permit suspension.
      • Provide a shelving unit to replace milk crates to ensure inventory is stored off the floor and allow for cleaning.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Storage room prep cooler 13 - 15 C
      • Right 2 door prep cooler (front service line) 5 - 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit: food items 42 - 57 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Before placing food items in warmer, cold foods are to be reheated to 74 C then placed in the warmer to be maintained at 60 C.
      • Temperatures of food are to be verified with a probe thermometer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff stock soiled dishware on food preparation counter and rinsing soiled dishware in food sinks.
      • Corrective Action(s): All sorting and rinsing of dishware is to be conducted at the dishwashing station. After sorting and rinsing, all dishware are to be cleaned and sanitized using dishwasher available.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution sanitizer stocked in Lysol labelled spray bottles.
      • Corrective Action(s): Remove Lysol labels from spray bottles and label spray bottles as containing sanitizer solution (100 ppm chlorine)
      • Violation Score: 3
  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 14 assembled sandwiches stored at room temperature, meat ingredients 15 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Used, soiled carboard box used to store assembled, ready to serve sandwiches.
      • Corrective Action(s): Discard all used, soiled carboard boxes.
      • Food items are to be stored within / on clean, washable surfaces free of contamination.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spring roll stored on counter 18 C, internal temperature.
      • Previously reheated spring rolls left in oven drawer at room temperature.
      • Corrective Action(s): Product discarded.
      • Spring rolls are to be maintained at 4 C or colder under refrigeration.
      • Spring rolls are to be reheated when needed for order assembly.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 wiping rags on counters with no detectable sanitizer residual. Sanitizer bucket empty.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Staff prepared sanitizer solution during inspection and relocated cloths to sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Soiled food measuring scoops stored on top of prep cooler food inserts at 11 C
      • Food tongs stored in prep cooler food inserts where handle portions of tongs are in direct contact with food ingredients.
      • Corrective Action(s): Food portioning cups are to be cleaned and sanitized after use.
      • Tongs are to be positioned safely in food containers such that handles do not contact food product.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings under janitorial sink in dry storage room and on floor both sides of grease trap in main kitchen area.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2 frying pans in dishwasher area and 1 hot plate stored on shelving in dry storage area.
      • Corrective Action(s): Open cooking is not permitted on location - remove hot plate and all frying pans from the premise.
      • Violation Score: 9
  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): Prep cooler top food inserts are overfilled above fill line and double stacked above cooler inserts: food items internal temperature 7-10 C
      • Spring rolls stored at room temperature above fryer unit, internal temp 29 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food utensils in use stored in container of stagnant water.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor to sides of grease trap and inside adjacent cabinets.
      • Residue deposits observed on interior surfaces of ice machine.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior is discoloured from scale deposits and requires additional cleaning.
      • Corrective Action(s): Clean and sanitize ice machine interior.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags in use without sanitizer containers for wiping rags prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink obstructed with food utensil tray and food equipment in sink basin.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • All food preparation is to be conducted at 2 compartment sinks, not the handsink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior - scale deposits / biofilm on interior surfaces.
      • 1 door upright freezer - debris collecting on bottom of freezer.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 2 door upright cooler does not have an accurate thermometer for temperature monitoring.
      • Corrective Action(s): Install a thermometer inside cooler unit.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright cooler 3-7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Until repaired, cooler is not to be used.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Chest freezer station - damaged rubber baseboards have been removed since previous inspection.
      • Corrective Action(s): Re-install new washable baseboards throughout this location.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 buckets of cut vegetable from supplier stored at room temperature, internal temp 7-9 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Several wiping rags on counters without sanitizer residual.
      • Sanitizer container 0 ppm chlorine
      • Clean dishware stored beside soiled dishware sorting.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Re-organize dishwashing section - clean dishware to be stored away from soiled dishware.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoops stored in ice machine and in ice bin.
      • Electrified fly trap located on counter above dishwasher.
      • Corrective Action(s): Ensure ice scoops are stored outside ice storage containers or placed on storage hook available to prevent handle ice contact.
      • Relocate fly trap away from food and clean dishware storage areas to avoid insect part contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Premise is infested with mice.
      • Premise does not have a professional pest control service agreement.
      • Corrective Action(s): Provide a professional pest control service agreement with a minimum monthly service.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Chest freezer area - rubber baseboard is peeling from walls and can be damaged by mouse activity.
      • Wall under handsink in washroom has holes around pipes.
      • Corrective Action(s): Replace rubber baseboards with wood baseboards to pest proof base of walls in these locations.
      • Seal holes in wall in washroom.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations:
      • - washroom corners
      • - under mop sink
      • - around front and back pillars in seating area
      • - under shelving in storage room
      • - inside lower cabinets of kitchen
      • - beside ice machine
      • - in corners around upright cooler / freezer
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage room (deep fryer) - plastic shelf flush to floor and some inventory stored directly on floor.
      • Corrective Action(s): Replace or adjust shelving to provide 6" clearance from the floor to allow for premise cleaning and pest monitoring.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright cooler 4-6 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed foods stored above the insert fill-line at preparation cooler*. A tray of sliced avocado placed on top of the insert containers.
      • Internal temperature of sliced avocado at 10 deg C processed over 2 hours ago as per worker
      • *Also cited March 21, 2022 Initial inspection
      • Corrective Action(s): Discarded the avocado
      • Do not store foods above the fill-line.
      • Preparation cooler 2nd indented line in inserts is the fill-line
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator is AGAIN reusing vinegar plastic bottles -the food that goes into the handles cannot be adequately cleaned and sanitized.
      • This was noted in previous reports:
      • -March 21, 2022 -Initial inspection cited
      • -September 14, 2022 -Routine inspection -Correction Order issued
      • Ticket issued as attached
      • Corrective Action(s): DO NOT REUSE food containers that cannot be cleaned and sanitized properly
      • Remove ALL of these types of containers that are being reused.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink at bar -dispenser is broken -no paper towels present
      • Corrective Action(s): Repair dispenser
      • NOTE: a bare paper towel roll alone is not adequate as ends will get contaminated
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-compartment wash sink is leaking
      • Corrective Action(s): Repair leak
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added another table in front of the oven in the aisle for the hot holding unit
      • Corrective Action(s): Remove the table from the aisle -place the hot holding equipment on your food counter -submit the Floor Plan indicating this added unit
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed vinegar containers being reused -the handles of these jugs cannot be cleaned by a practical means
      • This was cited back on the March 21, 2022 inspection -Correction Order issued
      • Corrective Action(s): Discard the vinegar containers
      • Do not reuse food containers that cannot be cleaned adequately
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: AGAIN None of the 3 workers including the manager has valid FOODSAFE Level 1 or equivalent. 2 of the workers have expired certificates
      • This was noted in the last routine inspection back on June 21, 2022 -Correction Order issued
      • Corrective Action(s): Operator must be FOODSAFE Level 1 certified. As well, in the operator's absence at least one worker must be certified
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed 2-sink compartment Manual Wash method with operator however there was no mention of the bleach sanitizing step and there was only 1 plug available.
      • Corrective Action(s): You MUST be sanitizing with bleach as per the sign posted at >100ppm concentration for at least 30 seconds.
      • You need 2 plugs for each sink at the same time -one for washing/rinsing and the other for sanitizing.
      • Operator located the plug (behind the counter on the floor)
      • A Vietnamese translated wash sign will be emailed to the operator -post when received
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Thermostat on the Dishwasher is not accurate and min/max thermometer operator is using has no reading (fried)
      • Corrective Action(s): Calibrate the thermostat for washer to monitor wash/rinse temperatures.
      • NOTE: Daily temperature logs have not been maintained for June -you should be monitoring everyday the washer temperatures as you are doing for the fridges
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the 4 workers are certified in the operator's absence.
      • Corrective Action(s): You MUST have at least one worker certified in this course at all times to better ensure food safety
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions