Ojas Blend

1531 Johnston Rd, White Rock · Restaurant

9 inspections

1. Follow-Up InspectionFeb 6, 2026

   0 infractions

2. Routine InspectionFeb 3, 2026

   2 infractions

   • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Butter chicken internal food product tempreature 12 degrees C and cooked diced chicken internal food product temperature 38 degrees C observed in the front area hot holding unit.
     • Corrective Action(s): Staff reheated the butter chicken and cooked diced chicken to over 74 degrees C in th oven. Ensure all foods are reheated to over 74 degrees C within 2 hours then hot held at or above 60 degrees C.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): At the time of inspection 3 compartment sink not setup for manual warewashing. Dirty dishes and utensils observed stored in all 3 sinks. Parition between sinks not in good working order.
     • Corrective Action(s): In the interim, a large pot, large enought to accomdate the largest piece of dishware placed in the 3rd sink and filled with 100ppm bleach for manual warewashing. Ensure all dishes and utensils are washed, rinsed, sanitized in 100ppm bleach for 2 minutes then air dryed.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink paper towel holder empty.
     • Corrective Action(s): Ensure staff washroom hand sink is provided with liquid soap and paper towels at all times.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation:
     • - Scoops and other dispensing utensils stored directly in dry products.
     • - Opened bags of dry products observed in the storage area.
     • - Raw shell eggs observed stored above vegetables in the walk in cooler.
     • Corrective Action(s):
     • - Store scoops and other dispensing utensils outside of dry products.
     • - Dry products once opened are to be transferred to food grade containers with tight fitting lids.
     • - Raw shell eggs and any raw meat/seafood are to be stored below vegetables and ready to eat foods.
     • .
     • Ensure all food is protected from contamination at all times. Correct immediately.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 3 compartment sink paritions not in good working order. Small gap in partitions allowing water to pass between sink the 3 sinks. 3 compartment sink unable to be filled with warm water with detergent, clean water, or chemical sanitizer.
     • Corrective Action(s): Repair or replace the 3 compartment sink immediately.
     • Violation Score: 15
3. Follow-Up InspectionJul 2, 2025

   0 infractions

4. Follow-Up InspectionJun 3, 2025

   0 infractions

5. Routine InspectionMay 27, 2025

   2 infractions

   • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Cooked rice in hot holding unit internal food product temperature 45-58 degrees C.
     • Corrective Action(s): Ensure cooked rice is reheated to at or above 74 degrees C within 2 hours then hot held at or above 60 degrees C. Staff reheated the rice again in the oven.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Cut pepper, cut tomatoes, cut cucumbers, and baked broccoli/cauliflower/carrots internal food product temperatures ~ 7-9 degrees C in inserts at the front preparation cooler. Lower section ambient air temperature at ~7-8 degrees C.
     • Corrective Action(s): Staff has reduced quantity in inserts to 1/2 and to be used within 2 hours. Any leftover after 2 hours must be discarded. All cold potentially hazardous foods in in the lower section relocated back to the walk in cooler.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand sink next to GBS oven and pizza preparation cooler hot/cold water supplied turned off due to leak.
     • Corrective Action(s): In the interim, hand washing to be done at the hand sink by the 3 compartment sink.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation:
     • - Hand sink next to GBS oven and pizza preparation cooler hot/cold water supplied turned off due to leak.
     • - Cut pepper, cut tomatoes, cut cucumbers, and baked broccoli/cauliflower/carrots internal food product temperatures ~ 7-9 degrees C in inserts at the front preparation cooler. Lower section ambient air temperature at ~7-8 degrees C.
     • Corrective Action(s):
     • - Service this hand sink. Ensure it is in good working order with hot/cold running water supplied at all times. Correct immediately.
     • - Service the front area preparation cooler. Ensure unit is capable of maintaining 4 degrees C or less at all times. Correct immediately.
     • Violation Score: 9
6. Routine InspectionOct 22, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution prepared and available for use.
     • Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution or 200ppm quats sanitizer solution is prepared and available for sanitiziting food contact surfaces.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION):
     • - At the time of inspection front area hand sink hot and cold water supplies turned off.
     • - Staff washroom hand sink not provided with single use paper towels.
     • Corrective Action(s):
     • - Ensure hot/cold running water is provided to the hand sink at all times.
     • - Ensure staff washroom hand sink is provided with liquid soap and paper towels at all times.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris accumulations observed in the food preparation area. Cardboard, empty containers, etc. observed in the back area.
     • Corrective Action(s): General sanitation requires improvement. Clean underneath and behind all equipment. Discard all uneccessary items. Correct immediately.
     • Violation Score: 3
     • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: Operator stated FOODSAFE level 1 certificate has expired.
     • Corrective Action(s): Operator to retake FOODSAFE level 1 or equivalent. In the absence of the operator at least one staff on duty must have FOODSAFE level 1 or equivalent. Correct by November 30, 2024.
     • Violation Score: 1
7. Routine InspectionApr 3, 2024

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand washing station in staff washroom was not supplied with paper towels. Liquid soap dispenser is broken but alternative soap is provided.
     • Corrective Action(s): Supply hand washing station with paper towels and repair the liquid soap dispenser.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food is being stored on the floor (ie. bag of onions in dry storage area).
     • Corrective Action(s): Keep all food off the floor to avoid potential contamination.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Water supply to the hand washing station by the kitchen entrance is turned off. Operator states it is turned off because the nearby oven shares the water connection and currently needs repairs. Turning the water on would result in a leak.
     • Corrective Action(s): Repair all necessary items so the water supply can be restored to the hand washing station. Ensure hand washing is being done at the rear hand washing station. Correct as soon as possible.
     • Violation Score: 3
8. Routine InspectionNov 16, 2023

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Insert of cooked chicken measured approximately 47°C.
     • Corrective Action(s): Reheat the chicken to 74°C and ensure it is held at a minimum of 60°C.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): In-use scoops and knives were stored in a bucket of room temperature water.
     • Corrective Action(s): Clean and sanitize these scoops and knives. Store them in an insert of hot water ≥ 60°C at the steam table. Ensure they are cleaned and sanitized at least every 4 hours.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Bucket of bleach sanitizer at the front area measured 0 ppm.
     • Corrective Action(s): Prepare 100-200 ppm bleach sanitizer by mixing 1/2 teaspoon household bleach per 1L water.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Bin of chickpeas was being drained at the mop sink.
     • Corrective Action(s): Do not drain chickpeas or do any food prep at the mop sink to avoid contamination.
     • Violation Score: 3
9. Routine InspectionJan 3, 2023

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): The hot holding units were operating at 50 degrees C.
     • Corrective Action(s): The operator claims that the food has only been sitting there for one hour. Heat the food to 74 degrees C, then put it back in the hot holding unit at the increased temperature of 60 degrees C.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): The operator was asked to call forward one employee with their food safe level 1 certificate to explain to the EHO the proper method for manual warewashing in the 3 compartment sink.
     • Corrective Action(s): The employee explained the first 2 steps correctly, but made a mistake on the third step. The third step includes placing the dishes in a sanitizer solution, luke warm water with 50 to 100 ppm bleach. Follow the poster above the 3 compartment sink to ensure accurate manual warewashing steps are being followed. The operator and employees were shown an example of how to accurately wash dishes.
     • Violation Score: 5
     • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
     • Observation (CORRECTED DURING INSPECTION): There was no sanitizer present at the time of the inspection.
     • Corrective Action(s): Ensure that there is sanitizer buckets and spray bottles readily available at all operational hours of the business, with 100 to 200 ppm Chlorine (bleach), by preparing 2 mL of bleach in 1 L of water.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): The hand sink closest to the center prep table does not have any paper towels.
     • Corrective Action(s): Ensure all hand sinks are stocked with soap and paper towels so employees can adequately wash their hands.
     • Violation Score: 5
   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Permit not posted anywhere in the premises.
     • Corrective Action(s): Operator claims it is in his car and will post it. Ensure it is posted in a place where it can easily be seen.
     • Correction Date: January 6, 2023
     • Violation Score: 1
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: There are small amounts of mouse droppings around the kitchen perimeter and a larger abundance in the dry storagre area. The droppings are not in contact with food.
     • Corrective Action(s): Ensure that the droppings are cleaned and that the area is that sanitized with 100 to 200 ppm bleach solution. Make sure that physical/mechanical traps (sticky traps, snap traps, bait stations) are being set around the perimeter of the premises. Make sure to block any entrance points with a metal mesh screen. If these actions are done and the problem persists or get worse, hire a pest management company immediately.
     • Correction Date: ASAP
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: There is a dog cage and dog fence stored in the back of the premise.
     • Corrective Action(s): There are no dogs allowed in the restaurant, ensure that these items are removed from the property.
     • Correction Date: January 6, 2023
     • Violation Score: 1