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Ocean Palace Chinese Seafood Restaurant

109 - 1077 56th St, Delta · Restaurant

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice kept at room temperature overnight
      • Corrective Action(s): Please make sure that rice is cooled and stored in walk in cooler overnight, not at room temperature
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Wrapped iceberg lettuce is stored on bottom shelf (below raw meat which is in a container). Noodles covered with cloth.
      • Corrective Action(s): Iceberg lettuce to be stored above raw food. Do not cover food with cloth.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: What appear to be mouse droppings noted on a bottom shelf. Monitoring traps empty. Pest control for building is in place.
      • Corrective Action(s): Deep clean kitchen. Consult with licenced pest control as to sealing gaps etc. where pests may enter.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food or dirt noted on floor and shelves.
      • Corrective Action(s): Deep clean kitchen.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden chopping block used to cut raw meat/poultry is becoming worn, pitted, and difficult to clean.
      • Corrective Action(s): Re-surface wooden chopping block so it is smooth and can be cleaned and sanitized. Correct within the next month.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Stainless steel prep table is sanitized at night but should be sanitized again at the beginning of next shift and every 4 hours. Ice machine was cleaned but not the upper ceiling area.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry food contact surfaces prior to use and every 4 hours if used continuously. Use 1 tsp of domestic bleach in 1 liter of water. Ice machine ceiling components to be cleaned regularly. Update your sanitation plan and cleaning schedule.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is ok. Some cleaning of floor and shelves in dry storage room require cleaning.
      • Corrective Action(s): Deep clean floor under equipment, around grease trap, and shelves in dry storage room more often. Follow a written cleaning schedule. Clean up all food spills promptly so pests are not attracted to food spills.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chlorine spray bottle and bottle containing hand soap are not labelled.
      • Corrective Action(s): Label all chemical bottles to accurately show contents.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Bar cooler is not equipped with a thermometer. Temperature is ok at 4C.
      • Corrective Action(s): Provide an accurate indicating thermometer for this cooler.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths for cleaning counters and other food contact surfaces are a source of contamination if they are not sanitized. There is no sanitizer being used today during inspection.
      • Corrective Action(s): 1. Immediately provide sanitizer on site such as plain domestic bleach. Corrected: Operator was able to find chlorine bleach.
      • 2. Wash, rinse, sanitize, and air dry counters and food contact surfaces (use 1 tsp plain bleach in 1 liter water).
      • 3. Store wiping cloth in sanitizing solution (1 tsp bleach in 1 liter water and change every 4 hours). Wear gloves to protect hands.
      • 4. Empty and clean ice machine. Clean upper white tub above ice tray (during next cleaning).
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Wiping cloth touching cooked noodles - could be a source of contamination. Cooked noodles are stored in a used cardboard box.
      • Corrective Action(s): Corrected: Cooked noodles that may have been contaminated with wiping cloth discarded during inspection. Store food in food grade containers that have been washed and sanitized prior to use. This will protect from contamination. Use a clean new paper towel or safe alternative to absorb grease if necessary.
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has improved - good.
      • Corrective Action(s): Continue to follow a routine cleaning schedule. Clean up food promptly. Clean dry storage shelves daily.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Men's staff/customer washroom requires paper towels.
      • Corrective Action(s): Provide paper towels in a dispenser at men's washroom. Replace as needed.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw chicken is being defrosted in large prep sink. Water is not running and is not changed frequently.
      • Corrective Action(s): Defrost /thaw frozen chicken in walk in cooler overnight if possible. If using cold water to defrost, keep chicken in original wrapping if possible and keep cold water running OR change water every 30 minutes. Completely wash, rinse, and sanitize prep sink after use.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Monitoring traps are empty however there are some rodent (mouse) droppings on shelves in cooking area and in dry storage area.
      • Corrective Action(s): Improve pest control program: Immediately check all food and discard if evidence of contamination. Store food in pest proof bins. Thoroughly clean premises, Continue monitoring for pests and consult a licensed pest control expert. Seal holes where pests may enter. Do not leave any food out. Clean and sanitize all surfaces at start of shift and at end of shift.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Improved cleaning required. Food/debris noted on some shelves and on floor under equipment.
      • Corrective Action(s): Food can attract pests and dirt can make it difficult to monitor for pests. Thoroughly clean premises, including under equipment, shelves, floor, etc. Clean dirty pots and utensils right away. Follow a routine cleaning schedule.
      • Violation Score: 15
  8. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden chopping block for vegetables only has some pitted areas that are difficult to clean and sanitize.
      • Corrective Action(s): Food contact surfaces, including the wooden chopping block, are to be smooth so that they can be easily cleaned. Repair chopping block and in meantime, use an alternate cutting board for vegetables that can be easily cleaned and sanitized.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s): Operator to update Food Safe certification by January 2022.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wooden butcher blocks require cleaning and sanitizing. Chlorine sanitizing solution is at 50 ppm.
      • Corrective Action(s): Surfaces of wooden butcher blocks are to be smooth and easy to clean. Follow your sanitation plan and cleaning schedule. Note that the wiping cloths are now being stored in a stronger sanitizing solution (100-200ppm chlorine) - corrected during inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Updated food safety plan for menu items, including chicken broth, required.
      • Corrective Action(s): Provide copies of your food safety plan to Fraser Health. Quick cooling of hot food: When food tempearture falls below 60 C, cool within 2 hours to 20 C (room temperature) and within 4 hours to fridge temperature (4 C).
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Main kitchen pest monitoring traps empty and no evidence of pests in this area. Food is stored in pest proof bins.
      • Evidence of rodents (mice) was noted in the bar area which currently is not in use (take out only).
      • Corrective Action(s): Clean bar area and continue monitoring. If there are any holes where pests can enter, seal holes. Consult with licenced pest control if needed. Premises must be free of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is being done. Deep cleaning in hard to reach areas can be improved.
      • Corrective Action(s): Clean bar floor area, under glassware washer, and in hard to reach areas. Follow a written cleanining schedule.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator advised that his Food Safe Level 1 certificate is more than 5 years old. One staff person has a valid Food Safe certificate (as per Operator).
      • Corrective Action(s): Operator to update his Food Safe Level 1 (or equivalent) by December 2021 and provide a copy to Fraser Health.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not being properly stored.
      • Corrective Action(s): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water
      • - Change sanitizing solutions in sinks and buckets every couple of hours
      • - Change sanitizing solutions in bottles daily
      • - Use test strips to measure the concentration of sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Thawing procedures not adequate.
      • Corrective Action(s): Thaw food in a safe way:
      • - Move frozen food into the refrigerator to thaw slowly
      • - Place frozen food in it's original package or in a clean container under cold running water
      • - Never leave frozen food on the counter at room temperature.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: ongoing.
      • Corrective Action(s): Deteriorating surfaces are to be kept in a state of good repair. Continue efforts to repair/replace damaged items and/or surfaces.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/food contact surfaces being stored with food debris.
      • Corrective Action(s): As discussed, "ALL" food contact surfaces must be washed and disaffected after use. All items must be protected from contamination during storage.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage still requires improvements.
      • Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. No double stacking of storage containers is permitted when saran wrap is being used to cover containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large accumulation of ants noted - rear prep sink/upright freezer.
      • Corrective Action(s): Pest control company is required to provide corrective action. Documentation required.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food equipment not being washed and disinfected after use. Wiping cloths not being properly stored. Too many cloths noted.
      • Corrective Action(s): ALL food contact surfaces must be washed and disinfected after use! All items are required to be stored in a sanitary manner to prevent post contamination. ie: Upper shelves. Wiping cloths must be stored in a sanitizer at all times. (ie: Bleach)
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items not protected during storage. Food items are being stored in original - opened metal containers.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants/rodent dropping noted.
      • Corrective Action(s): Pest control company providing services. Sanitation (Refer to Violation Notes) is part of an effective e rodent control program. Rodent proofing "All" entry sources is required to be conducted. Plug all holes in walls and ceiling tiles! Reinspection and a report from the pest control company is required to be submitted to my attention asap.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Damaged/broken containers/food contact surfaces noted.
      • Corrective Action(s): All damaged food storage containers/food contact surfaces must be removed immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Ongoing. Damaged surfaces are required to be repaired or replaced.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being properly stored.
      • Corrective Action(s): Corrected! Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Use test strips to measure the concentration of sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage: Damaged storage containers noted. Food items are being stored uncovered and unprotected. Double stacking of storage containers noted.
      • Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. Remove all damaged containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls, behind and under equipment, etc.
      • Corrective Action(s): Facility is required to be kept clean and organized. Cleaning of "hard to reach" areas is to be conducted on a routine basis by pulling all items away from walls.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted. (ie: walls, surfaces, storage shelving)
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not being properly stored. Too many cloths noted throughout prep area.
      • Corrective Action(s): Wiping cloths (used on food contact surfaces) are to be kept store in a sanitizer at all times. Monitoring of the sanitizer strength required. Remove all unused cloths/towels from prep areas.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food not being properly stored. Containers not properly sealed with tight fitting lids. Containers being stacked ontop of one another without lids being used.
      • Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. Cooked food items are to be kept stored above raw food items. Thawing procedures discussed. (ie: Microwave, under running water or in a refrigeration unit.)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease noted behind/under stoves - deep fryers, along walls around service ice machine, etc.
      • Corrective Action(s): Cleaning of hard to reach areas required. (ie: Behind/under equipment - along walls. remove all unused items/equipment form facility to free up space.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating tables, equipment and surfaces noted.
      • Corrective Action(s): effort required to upgrade surfaces prior to next inspection! As discussed.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Utensils/food contact surfaces are not being cleaned and disinfected after use.
      • Corrective Action(s): Ensure all food contact surfaces are being washed and disinfected after use. All items are to be air dried and stored in a sanitary manner above prep lines!
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Deteriorating storage containers noted. Containers do not have proper fitting lids. Double stacking of storage containers noted.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Remove all damaged containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris/grease noted throughout facility. (ie: Below/under shelving, along prep and storage lines, below/behind grills, etc.)
      • Corrective Action(s): Clean and organize entire facility. Pull all items away from walls. Clean behind and under equipment, shelves, etc.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Ongoing.
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surfaces are not being washed and sanitized after use. Knives stored in between walls and shelving. Storage containers soiled. Wiping cloths are not being stored in a sanitizing solution. Large accumulation of cloths noted.
      • Corrective Action(s): Clean and sanitize all food contact surfaces. All items are to be stored in a sanitary manner in order to prevent post contamination. Storage containers are to be kept clean. Cleaned items are to be kept stored off of floors.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/ingredients are not being properly protected during storage. Storage containers are being double stacked, unprotected, ontop of one another. Ingredients are being stored in opened, original metal containers. Ingredients are not being refrigerated according to manufacturers specifications. Damaged storage containers are being used.
      • Corrective Action(s): All food/ingredients are to be kept stored in "clean", covered, food grade containers. Double stacking of food containers are only permitted when food items are being kept properly covered. Ingredients requiring refrigeration is required after opening, according to manufacturers specifications. Remove all damaged food storage containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A large accumulation of grease/food debris noted below storage lines, behind stoves/grills, on storage shelving, etc.
      • Corrective Action(s): Clean and organize entire facility, including work and storage areas. Pull all items away from the walls and clean below and under all equipment, including walk in cooler shelving.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces/work surfaces noted.
      • Corrective Action(s): Upgrades noted. Continued effort to keep all surfaces in good repair required.
      • Violation Score: 1
  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food stored in unprotected containers are being stored ontop of each other. Storage containers deteriorating.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered food grade containers. Damaged storage containers are to be discarded.
      • Violation Score: 3