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Oh! Zzhu Sam Korean Restaurant

7506 Edmonds St, Burnaby · Restaurant

26 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable sanitizer at final rinse cycle in dishwasher
      • Corrective Action(s): Sanitizer solution was switched for a new bucket of solution, now measures 50ppm at final rinse cycle. Get dishwasher serviced regardless - machine has had issues dispensing 50ppm chlorine at final rinse cycle for the past several inspections.
      • Ensure your machine is tested DAILY
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the back freezer room
      • Corrective Action(s): Clean and sanitize area
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher dispensed 10ppm chlorine at final rinse cycle on first run, and 0ppm chlorine on subsequent runs.
      • Corrective Action(s):
      • CLOSURE ORDER ISSUED
      • - repair or replace dishwasher so that it is able to dispense at least 50ppm chlorine at the final rinse cycle
      • Violation Score: 25
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanibucket did not have any detectable chlorine
      • 2) Dishwasher did not have any detectable chlorine
      • Corrective Action(s):
      • 1) Make new solution of 100ppm chlorine
      • 2) Operator adjusted dishwasher, 50ppm chlorine dispensed. As this unit appears to have on and off issues, have tech service this unit. Ensure that it is tested before use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wands stored in chest freezer without protective layer.
      • Corrective Action(s): As the outside of the ice wand is what makes contact with food, ensure that the ice wand is stored in a clean dry container, or wrap the outside with saran wrap until use.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings noted under sink at waitress station.
      • Corrective Action(s): Clean droppings. Ensure that there is no food leftover night to attract pests. Pest report reviewed.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in prep cooler measured 7-8C (inserts and bottom measured).
      • Corrective Action(s): Move to working cooler. Tech called at time of inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has gap at bottom
      • Corrective Action(s): Add weather stripping or repair door.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape used throughout facility.
      • Corrective Action(s): Do not use tape as it is not easily cleanable.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) 2 large tubs of Korean spicy pork bone soup measured 8C. Staff stated it had been made yesterday. Pictures taken. This is a repeat violation.
      • 2) Large insert of Korean marinated potatoes in cooler measuring 55C.
      • Corrective Action(s):
      • 1) Food must be cooled from 60-20C in 2 hours or less and then from 20-4C in 4 hours or less. Discard both tubs. If you are unsure of how to cool properly, re-take FOODSAFE Level 1 or equivalent.
      • 2) Put large portions of food in smaller containers to facilitate cooling.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member washed their hands with water only.
      • Corrective Action(s): Hands must be washed with soap and hot water.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation:
      • 1) Baby octopus thawing in stagnant water.
      • 2) More baby octopus thawing at room temperature.
      • Corrective Action(s):
      • 1+2) Baby octopus must be thawed in cold running water or in the cooler overnight.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted near cookline.
      • Corrective Action(s): Clean and sanitize entire kitchen. Facility is also under surveillance for cockroaches. Sanitation must be maintained.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Grease noted along the sides of equipment and behind cookline.
      • 2) Debris noted behind cookline and warewashing area.
      • Corrective Action(s):
      • 1+2) Clean and sanitize entire kitchen.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: What appears to be caulking has not yet been removed from dishwasher.
      • Corrective Action(s): Replace with something smooth and easily cleanable.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Paper towel soaked in oil is repeatedly used to oil stone bowls.
      • Corrective Action(s): Use a washable brush (ex. silicone brush).
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprout soup noted at room temperature. Staff stated it had been made more than two hours ago.
      • Corrective Action(s): Discarded. Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. This is a repeat violation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored directly in sanitizer.
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to wash gloved hands. This is a repeat violation.
      • Corrective Action(s): Soiled gloves must be removed and discarded prior to proper handwashing. Put on a new pair of gloves after handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored on top of vegetables in walk-in cooler. This is a repeat violation.
      • Corrective Action(s): Raw eggs and meat must be stored below and away from vegetables and ready to eat foods.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: As per pest report and per staff, cockroaches are noted in the facility.
      • Corrective Action(s):
      • 1) Declutter restaurant.
      • 2) Clean and sanitize restaurant.
      • 3) Continue working with pest control.
      • 4) Remove domestic roach spray from kitchen.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Excessive grease noted near cookline especially near deep fryer.
      • 2) Side of equipment caked in food debris.
      • Corrective Action(s): 1+2) Clean and sanitize entire kitchen.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Cardboard used to line food contact surfaces. This is a repeat violation.
      • 2) What appears to be caulking is lining area near dishwasher
      • Corrective Action(s):
      • 1+2) Food contact surfaces must be smooth and easily washable. Remove cardboard. Fix area near dishwasher with a suitable material.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low-temperature dishwasher was not working at time of inspection. Several cycles were run and sanitizer tube was primed a few times. 0ppm chlorine measured at plate surface.
      • 2) Bleach solution in spray bottle measured at 50ppm chlorine. Per staff, solution was refreshed a week ago.
      • Corrective Action(s): 1) Repair dishwasher such that it is dispensing a minimum of 50ppm chlorine at the plate surface. Staff called technician at time of inspection.
      • -In the meantime, use 2-compartment manual dishwashing to sanitize dishes. Staff demonstrated knowledge in manual dishwashing. Sink plugs available. For sanitizing step, ensure items are soaked in a 100-200ppm bleach solution for 2 minutes before air drying. Staff has chemical test strips on-site.
      • 2) Remake bleach solution to between 100-200ppm chlorine for food contact surfaces. Staff remade solution on-site and solution tested at 200ppm.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff washing gloved hands at handsink. This will not properly remove bacteria from hands.
      • -Instructed staff to remove gloves and wash hands at time of inspection.
      • -Gloves are single-use only. Ensure hands are washed between tasks, before wearing gloves, and after removing gloves.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of food were not covered in walk-in cooler.
      • Corrective Action(s): Cover containers with lids. Ensure food in storage is covered and protected from contamination.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several dried mice droppings noted underneath counter in front area.
      • Corrective Action(s): Clean and sanitize noted area. Monitor area for pest activity. Contact pest control company as needed.
      • Date to be corrected by: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature dishwasher is not dispensing chlorine.
      • Corrective Action(s): See Code 302.
      • Date to be corrected by: today
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large containers of broth at cooling at room temperature. Current temperature >60C. Staff stated they wait about an hour before putting it in the walk-in cooler to finish cooling.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Putting large containers such as the broth above in the walk-in cooler may damage the unit, and warm up the other potentially hazardous foods within; additionally, the broth will not cool fast enough.
      • Purchase ice wands to facilite faster cooling. Until these are purchased, you must use either an ice bath to cool the broth or split it into smaller containers for faster cooling.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation requires work throughout the entire kitchen. Grease build up in hard to reach areas, especially between, beneath and behind equipment. Sanitation issues also noted by pest control technician.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspapers and cardboard used to line surfaces.
      • Corrective Action(s): Do not use newspapers and cardboard to line surfaces as these are not waterproof nor easily cleaned.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle did not have any detectable chlorine.
      • Corrective Action(s): Sanitizer solution remade - measured 100ppm chlorine. Sanitizer must be available at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs and raw chicken stored above ready to eat foods in the walk-in cooler. This is a repeat violation.
      • Corrective Action(s): Store raw eggs and raw meats below ready to eat foods to avoid cross-contamination. Foods moved at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires improvement, especially behind and beneath equipmment.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large container of soup noted in the walk-in cooler, measuring approximately 25C. Operator states that it was made recently and was just moved to cooler to finish cooling.
      • Corrective Action(s): Split large portions of food to ensure it cools evenly. Food in large container will retain temperature in the middle. Ensure all foods are cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Operator split soup into smaller containers at the time of inspection. Recommend purchasing ice wand.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Eggs stored on top shelf in walk-in cooler.
      • Corrective Action(s): Store eggs and other raw meats on the bottom shelves and away from ready to eat foods to avoid cross-contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Dropppings noted between equipment in kitchen
      • 2) Latest pest report states that a mouse was removed behind one of the freezers
      • Corrective Action(s):
      • - Clean and sanitize areas where droppings are found using a 1:10 bleach solution (1 cup bleach: 10 cups water)
      • - Ensure back door is closed at all times
      • - Cover foods to avoid pest contamination
      • - Follow all suggestions from professional pest control
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up behind cookline.
      • Corrective Action(s): Clean and sanitize area noted.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the prep cooler in the kitchen at >4C (bean sprouts in container stored above inserts16C, shrimp in inserts 6C, jalapenos in inserts 4C, noodles 13C (in container stored above inserts). Bean sprouts were discarded. Noodles were sitting there for 1 hour so was moved to walk-in cooler, shrimp were divided into smaller portions and placed into cooler below at 4C. Food in bottom of cooler was 4C.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Aprons were hung around the paper towel roll above the hand sink. Aprons were removed and were asked to be stored in another clean location at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Foods in freezer standing freezer was left open overnight for an unknown amount of time. Temperatures: beef 9C-12C (5 bags), mushrooms (2 bags), 5 bags of ground beef at 2.1C. Since, it was unknown how long the foods were thawing at room temperature, all foods in the freezer must be discarded.
      • Corrective Action(s):
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Labelled sanitizer bottles noted through out facility, dirty soiled cloths available. Food contact surfaces are sanitized at the end of the day.
      • Corrective Action(s): Ensure all food contact surfaces are sanitized every 4 hours or sooner. Wiping cloths must be clean and available to wipe down food contact surfaces. Sanitizer must be detected on the cloths before the surfaces are wiped down. DO NOT WAIT until the end of the day to wipe down surfaces.
      • Correction date: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available at kitchen handsink at entrance to kitchen - dispenser empty.
      • Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in walk in cooler and prep cooler not covered.
      • Corrective Action(s): Ensure all food once stored are covered to protect it from contamination.
      • Correction date: 2 days
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings noted in left corner storage area on the floor/pallet.
      • Corrective Action(s): Ensure all droppings are cleaned up and area monitored by pest control technician. Pest control serviced twice a month. Reports reviewed Aug,Sept and Oct. Some mouse activity noted and holes in lower wall repaired/blocked. Follow recommendations noted on each report:
      • "Be careful with back entrance door. Keep back screen door closed tightly at all times".
      • Correction date: 3 days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Improvements noted in sanitation and clutter however some areas need additional attention:
      • 1. Commercial ventilation hood has heavy build up of grease on panels and upper ducts are tripping with grease all the way up to the ceiling.
      • 2. Under dishwasher area - build up of food debris
      • 3. Walk in cooler fan cover - dust build up
      • 4. Hard to reach areas - corners and lower shelves - food splatter
      • Corrective Action(s): Ensure the above areas are cleaned more regularly. Operator cleans hood vent panels weekly - will need to clean them more frequently to prevent heavy build up through the week. Corner storage areas are being rotationally cleaned and improvements are noted, keep this up.
      • Correction date: 1 week
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher noted at <50 ppm chlorine at the plate during sanitizing cycle. Test strips available.
      • Corrective Action(s): Ensure dishwasher is able to sanitize dishes at 50-100 ppm chlorine. Ensure dishwasher is tested daily and sanitizer jug is checked.
      • Until dishwasher is repaired a manual sanitizing method will be required. Run dishes through dishwasher and then remove and place in sanitizer solution in compartment of sink at 100 ppm chlorine for 2 minutes then Air Dry.
      • Correction date: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 Large strainer of cut cabbage and onions are sitting on top of used garbage bins.
      • Corrective Action(s): Do not use dirty garbage bins to hold strainers containing food. Garbage are dirty and can contaminate food. Cease practice immediately.
      • Correction date: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in back corner left of cooking equipment.
      • Corrective Action(s): Ensure all droppings are cleaned up and pest control is informed. Additional pest control devices and preventing pest entry techniques may be required.
      • Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp dishwasher noted <50 ppm chlorine at the dish.
      • Corrective Action(s): Ensure low temp dishwasher is maintained at 50 to 100 ppm chlorine at the dish in the sanitizing step. Repair unit. Technician contacted during inspection and will be on-site today.
      • Correction date: immediately
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 6 + cooking frying pans and pots stored above cooking line on plates with food debris cooked on the units. Operator throws them through the dishwasher at the end of day.
      • Corrective Action(s): Ensure all dishware including pots and pans are cleaned after each use and after each food rush at a minimum.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temp dishwasher 0 ppm chlorine detected. Sanitizer bucket noted with sanitizer solution. Sanitizer line appears to have lost prime.
      • Corrective Action(s): Ensure sanitizer is detected at 50-100 ppm chlorine at the dish after the final cycle. Educated owner about priming unit and how to do it. If unable to sanitize with dishwasher then sanitize manually in 2 comp sink. 100 ppm chlorine for 2 minutes then air dry. Manual dishwashing procedure signage (Korean version) provided.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in left far corner next to hot water tank doors and cooking line. Droppings noted on glue boards through out facility. No droppings noted on shelves or food contact surfaces during inspection.
      • Corrective Action(s): Ensure all droppings are cleaned up and all activity (droppings, bedding, damage) is reported to pest control. Pest control onsite every 2 weeks. Pest control provided by Orkin and now All Catch Pest Control. Pest control report reviewed. Follow all recommendations by pest control tech:
      • 1. Reduce clutter
      • 2. Keep back door closed when not in use.
      • Correction date: 2 days
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Back door left open
      • 2. Left corner of kitchen is heavily cluttered with food storage bins, unable to see the floor or shelves. Pallet not removed during cleaning
      • 3. Hot water tank closed not accessed or monitored for pest activity - warm and has gaps in door to kitchen.
      • Corrective Action(s): 1.Ensure all entry points into kitchen are kept closed to prevent pest entry. Use screen door.
      • 2. Re-organize heavily clutter areas and coordinate cleaning of hard to reach areas when pest control does inspection to allow them access to these areas and provide proper pest control and recommendations.
      • 3. Monitor all rooms and spaces of premise regularly for pest activity and to inform pest control of findings.
      • Correction date: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant improvement in sanitation noted however more cleaning is required in hard to reach areas.
      • 1. Far left corner of kitchen - behind and under shelving
      • 2. Under pallets at dish pit
      • 3. Under shelves and floor of walk in cooler
      • Corrective Action(s): Ensure these area are cleaned regularly and a deep cleaned is planned routinely to monitor for pest and prevent food accumulation.
      • Correction date: 1 week
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 1. Sanitizer bottles not labelled (3 bottles noted)
      • 2. Ant poison white powder sprinkled around back door outside and inside.
      • 3. 2 small green packets of possible rodent bait noted around hot water tank closet and back left corner storage
      • Corrective Action(s): 1.Ensure all chemical bottles are labelled with its contents.
      • (Corrected during inspection)
      • 2./3. Do not use any poisons inside a food premises as it is a chemical hazard and can contaminate the food. Remove immediately.
      • Correction date: immediately
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed mice droppings in the storage room where chest freezers are kept.
      • Corrective Action(s): Required operator to clean and sanitize all areas in the storage room
      • Date to be corrected: immediately
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Observed storage room having open space in the roof where rodents may enter the premises
      • 2. Observed a hole along the wall at the cashier area under the cooler
      • Corrective Action(s): Required operator to provide adequate service to prevent pests from entering the premises
      • Date to be corrected immediately
      • Violation Score: 9
  24. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed plates to have to mice droppings. Shelves where plates are kept have significant number of mice droppings.
      • Corrective Action(s): Required operator clean and sanitize all places in the premises and have opening and closing cleaning schedule made and have it in effect IMMEDIATELY
      • Date to be corrected by: immediate
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed significant number of droppings at multiple sites:
      • 1. On clean dishes shelves
      • 2. On cleaned plates
      • 3. All corners around the premises
      • Operator advised that last cleaning was done 1 month ago and large cleaning was done after previous routine inspection
      • Corrective Action(s): Required operator to clean and sanitize throughout the premises immediately. Must call pest control company to come in every week until sanitary conditions can be maintained
      • Date to be corrected: immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall premises observed to have significant accumulation of food and grease build-up especially under cooking equipment and in the corner where they keep dried goods.
      • Corrective Action(s): Required operator to clean and sanitize all areas IMMEDIATELY. Operator is to provide daily cleaning schedules (opening AND closing) to ensure that premises is cleaned every day.
      • Date to be corrected by: Immediately
      • Violation Score: 15
  25. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. gaps in the back entrance and back door (kitchen) still not sealed
      • 2. holes in the wall behind line cooler at bar area not sealed
      • Repeated violation. Also noted in the report from pest control company. continuous violation may lead to progressive enforcement
      • Corrective Action(s): Required operator to keep seal all gaps and holes to prevent pest from entering and to remove harbourage areas
      • Date to be corrected: Nov 15th2017
      • Violation Score: 9
  26. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed mouse droppings on shelves where clean dishes and bowls are kept; also found droppings inside one of the stone bowls
      • Corrective Action(s): Required operator to remove all dishes and bowls off the shelves then:
      • 1. Clean and sanitize all shelving surfaces
      • 2. Clean and sanitize all dishes and bowls through the dishwasher
      • Date to be corrected: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code 301 and 304
      • Corrective Action(s): Required operator to wash and sanitize all kitchenware and shelf surfaces
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed multiple areas that had mouse droppings:
      • 1. On the plate and stone bowl shelves in the main kitchen area
      • 2. On top of pest-proof food containers
      • 3. Under and in between shelves, grill, and deep fryer
      • 4. Back storage area where two chest freezers are located
      • 5. Under the dishwasher sinks.
      • Corrective Action(s): -Required operator to remove all equipment, utensils and kitchenware to clean and sanitize all areas noted above. Monthly visit from pest control company is taking place and reports kept onsite; reviewed and discussed with operator about 2 unresolved issues that are ongoing findings.
      • -Have a regular cleaning schedules in place in order to eliminate all food sources for pests immediately
      • Date to be corrected by: Nov 9th 2017
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed
      • 1. front and back entrance doors with large enough gaps for pests to enter
      • 2. Holes in the wall behind the line cooler in the bar area
      • Corrective Action(s): Required operator to:
      • 1. Install door sweepers to completely block all possible entrance points, which was also noted by Orkin several times
      • 2. Block all holes as they can be nesting sites for pests
      • Date to be corrected by: Nov 9th 2017
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris build-up in the corners and hard-to-reach areas. Mouse droppings also concentrated in these areas
      • Corrective Action(s): Required operator to remove all equipment, shelving, and clutter to perform deep cleaning throughout the kitchen
      • Date to be corrected by: Nov.9th.2017
      • Violation Score: 9