OKB Omni Kitchen & Bar
9044 Glover Rd, Langley · Restaurant
18 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Cooler measured at 9 C. System was just serviced so should work. Dial was adjusted colder, but didn't respond.
- Corrective Action(s): Relocate hazardous foods below and supplement top inserts with ice as interim measure.
- Re-evaluate unit and record temp logs. This can be reviewed at follow up inspection date noted.
- Have unit serviced again if necessary.
- See reinspection date noted.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher not measuring any chlorine at plate. Primed system with chef and observed santizer moving through the lines. However, it was observed that the chlorine was leaking out prior to entry into the washwater. Split in line noticed. Chef taped transport line and sanitizer made it through system.
- Corrective Action(s): Make sure tape stays in place and test system at the beginning of each day.
- Have unit serviced and transport line for sanitizer replaced.
- Once servicing is complete and the leaking chlorine stopped, clean the area below and around the dishwasher and grease trap to remove any residual chemicals and debris as discussed.
- Follow up date as noted on report.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Upright freezer massively frosted over and has compromised most food in this unit.
- Corrective Action(s): Discard food in this unit and perform a complete defrost on this unit. Clean unit once frost removed. Send pics of completed work. Follow up in two weeks if pics not sent in.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Main areas and primary food contact surfaces look pretty clean and organized. Some of the more hidden and hard to reach areas of kitchen observed dirty. These include:
- - Under and behind cookline;
- - Doors/handles to cooling units;
- - walk-in cooler floor.
- Keep an eye on the dishpit and surrounding area.
- Corrective Action(s): Clean up above areas as discussed.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings noted in back storage areas and mop sink room as discussed. New Pest Control Company in place.
- Corrective Action(s): Make sure to clean up the following areas including the mouse droppings so pest control can place traps accordingly:
- - Below ice machine as discussed, and this area in general;
- - Mop room as discussed:
- - Employee washroom as discussed.
- **Install door flashing at back door to outside as there is a large enough gap for mice to enter.
- COntinue to make improvements to overall cleanliness in premises.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: A) Kitchen prep cooler measured 8 to 9 C. Clamshell lid open and several inserts missing, likely causing significant temperature loss.
- B) Walk-in cooler ambient temperature 8 to10 C, but plant-based ground beef at 4.5 C. Unit door right next to cookline grill/fryers. Temp logs not up to date.
- Corrective Action(s): Monitor units and make sure they can both maintain 4 C or less. Start temp log system again.
- Service units if not maintaining proper temperatures.
- Re-inspection to audit these units to be completed on date noted on report.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher sanitizer and detergent containers empty. No residual chlorine measured in the system. Operator replaced and primed sanitizer.
- Dishwasher check valve discharging water directly onto floor, which is being intercepted by large bus pan. Bus pan is full and water is accumulating on floor under dishwasher.
- Corrective Action(s): Unit measured 50 ppm solution at 53 C rinse water temperature after prime and is ok.
- Water must be cleaned up and discharge controlled. Bus pan should only be a temparary solution.
- This will be checked at follow up inspection date noted.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Moderate amount of mouse droppings noted in mop room, storage areas and secondary prep stations. Evident in corners around equipment and on some shelves in secondary prep station. Discussed with operator and he has just entered into bi-weekly Pest Control contract.
- Corrective Action(s): Make sure premises is better organized and cleaned up, including any and all droppings. Make sure to follow technicians advice to control/eliminate activity. Remove food debris and accumulations on daily basis.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Dishwashing area : under dishwasher and adjoining sinks have residue.
- Corrective Action(s): Thoroughly clean area and sink residue and disinfect.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Ice Machine has bioslime formation.
- 2. Hand washing sink to have physical barrier to prevent ice contamination from hand washing activities.
- 3. Hand washing resource required in kitchen area
- Corrective Action(s): 1. Clean and disinfect ice machine and keep ice scoop in washable container that is to be washed dailly
- 2. Install barrier.
- 3. 2-compartment sink to be equipped with liquid soap and paper towels to suppliment hand washing when sink at bar is not accessible
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Lack of lighting in rear north portion of kitchen area at pizza dough press area
- Corrective Action(s): Install or modify light fixtures to increase lighting.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Glassware stored in ice used for beverages
- Corrective Action(s): Glassware or beverage containers not to be stored in beverage ice bin.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Ice machine has discoloration on ice defector shield.
- 2. Hand washing sink next beverage ice bin
- Corrective Action(s): 1. Clean and disinfect ice machine as per manufacture instructions.
- 2. Install barrier between hand washing station and ice bin to prevent potential ice contamination.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: Main prep cooler in kitchen measured at 8.5 C top inserts and bottom. Currently no food kept in unit so not a hazard. Do not keep any food in unit until it can maintain good temperature.
- Corrective Action(s): Have unit checked/serviced by technician. Keep temp logs for unit, and all units once operational as per food safety plan.
- Call for re-inspection. Send email and pic of functioning unit.
- Violation Score: 5
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Most areas of premises cleaned. Some areas missed. Some cleaned areas showing active mouse activity. Areas of activity include:
- - Front counter shelves, floor and cupboards;
- - Pot shelves opposite dish pit, especially on floor at wall;
- - Dry food/baking cupbaord (with sink well) and work surface, and behind this station on the floor;
- - Exposed electrical conduits behind baking goods and dry food station;
- - Space behind hot holding station;
- Corrective Action(s): Clean identified areas. Take pictures of cleaned areas and send to this office. Remove mouse droppings in above areas as discussed.
- Move pot shelf and clean up this area. Block floor wall interface with baseboard or similar in this and all areas of kitchen.. Clean shelves again. **Note - This shelving unit not appropriate for food environment as it is not easily cleanable. Shelves made of MDF particle board which is flaking away. Bottom shelf of unit not 6" off floor. No wheels for easy movement and area cleaning. PLAN TO REPLACE.
- Continue to plug access points into the dry food storage unit as discussed. Purchase and use proper plastic containers that can house the flours, grains, sugars etc. to protect food from contamination and prevent mouse access as food source. Send pictures of completed work.
- Block off electrical and plumbing networks at entry/exit point from walls/floors as discussed. Steel wool (or similar) and expandable foam combination is acceptable. Send pictures of completed work.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Base cavity of prep cooler not able to maintain food at 4 C or less. Insert section able to do so. No thermometers or temperature monitoring performed by staff. Noodles in (partially broken) container at 11 C. Clam shell lid open and not closable due to sauce containers sticking up.
- **inside of unit very dirty and observed with build up of food debris. Magnetic gaskets dirty.
- Corrective Action(s): Investigate temperature issues noted above. Do not store any food in inner cavity. Purchase thermometer for unit. Start temperature monitoring of unit. ** Clean unit inside and out. Review at follow up inspection date for re-opening premises.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher chemical containers empty. Unable to verify sanitizer levels. Staff was unaware. No procedures to verify status of chemicals and not chemical test strips available for staff.
- Corrective Action(s): All dishes in premises must be re-washed with proper chemicals in place for dishwasher, and when dishwasher can be verified functioning as per manufacturers specifications. (Most contaminated due to rodent activity).
- Verify to this office work is complete.
- Review prior to re-opening.
- Violation Score: 15
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Fees not paid for this operating year. Fees letter delivered.
- Corrective Action(s): Must pay fees as per letter RE: Outstanding Health Permit Fees. Must be paid in full prior to re-opening.
- Violation Score: 1
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: Operating permit not displayed. Not able to locate during inspection.
- Corrective Action(s): Find and post in location of premises that can be seen by public. Obtain replacement permit if cannot find.
- Violation Score: 1
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent activity noted in all parts of premises. Significant activity noted in walk-in cooler. Noted in dry food storage areas and cabinets. Noted on many food shelves, food container storage shelves and work surfaces. Noted on floor and hard to reach areas of kitchen and other areas. Most areas of kitchen are contaminated by rodent activity and droppings. Dry food not properly portected from rodent activity.
- Corrective Action(s): Discard all contaminated food.
- Clean up all areas of food premises.
- Obtain professional pest control technician to provide advice and action related to all aspects of Integrated Pest Control. Establish contract for rodent control/elimination. Provide copy of report including recommendations to this office.
- Review upon completion of work.
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Rodent access and harbourage areas in many areas of premises. Mechanical room, kitchen, walk-in cooler, floor wall connections and other areas too numrous to list observed during inspection. Significant amount of clutter and disorganization in the premises prevents proper assessment. Food debris on floor in most areas of kitchen. Signifcant sources of food for rodents. Observed dead mouse caught in trap.
- Corrective Action(s): Eliminate all entry points and harbourage areas for rodents. Premises requires significant clean up. Sanitation plan required to ensure no build up of food or debris is noted in premises once re-opened.
- Provide written and comprehensive sanitation plan to this office for review prior to re-opening.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Premises observed dirty. Rodent propping everywhere. Food debris in many areas of floor of prep and storage space. General debris including cloths on floor behind equipment and counters. Walls observed with dried food accumulations in multiple areas of premises.
- Corrective Action(s): Entire premises including floors, walls ceiling, shelves, inside cooling units and food storage space requires cleaning. A complete reset of premises is needed.
- Review prior to re-openins.
- Violation Score: 15
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Much of the kitchen and food prep areas not designed to be easily cleanable, and are not clean. Exposed wood beams in kitchen are dirty and cobwebs are evident everywhere. Chandelier in kitchen greasy and dirty. Door frames made of wood not easily cleanable. Drywall ceiling partially completed, but itself is not finished to allow easy cleaning. Texture painted walls are dirty and not cleaned.
- Corrective Action(s): Make necessary upgrades to premises such that the premises wall, ceiling finishes are easily cleanable and are durable. Send plan for action to this office.
- Review prior to re-opening premises.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Staff on-site not trained with foodsafe level one or equivalent.
- Corrective Action(s): Get staff properly trained within 30 days. On line coourses available.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher has still not been repaired - Operator stated that the dishwasher will be repaired by Wednesday.
- Corrective Action(s): Only single use dishes are to be used for customer service - regardless if its dine in our dine out. All re-usable dishes are to be put away in the interim.
- Re-usable dishes for food prep may continue to be used - these are to be washed and sanitized manually using the three compartment sink and a 100ppm Cl solution. The dishwasher is NOT to be used for sanitizing.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher has not been serviced
- Corrective Action(s): Do not use dishwasher for sanitizing until it has been serviced, is appropriately equipped with detergent and sanitizer, can maintain a 50ppm Cl residual and is in good working order.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher is still not properly washing and sanitizing dishes, there is no detergent attached to the dishwasher and after the final rinse, measuring 0-10ppm Cl
- Corrective Action(s): Service or replace the dishwasher to ensure the following:
- - An appropriate detergent is connected to the dishwasher and it is being drawn into the unit
- - Consistent residual sanitizer concentration of 50ppm Cl. To be verified with test strips
- In the interim, operator will be testing every load with test strips to verify 50ppm Cl until it has been repaired or replaced. This is to be completed by November 13th or enforcement action will follow as per Correction Order.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Ensure all surfaces are smooth, easily cleanable and impermeable - observed bare wood in several areas
- Cleaning has improved, however still requires work in the following areas:
- Corrective Action(s): - Back prep area - including, shelves, walls, floor
- - Inside prep cooler
- - Seal all bare wood
- - Storage rack
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher has not been appropriately serviced and is testing at 0 - 10 ppm Cl
- Corrective Action(s): Service or replace dishwasher
- - Ensuer dishwasher has an appropriate detergent and tests at 50ppm Cl after final rinse cycle as per Correction Order.
- To be corrected by November 13, 2019
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler is not maintaining foods at 4C or below. Probed salsa and pine nuts, tested at 8.0C and 8.6C respectively.
- Corrective Action(s): All foods moved to walk-in cooler. Repair or Replace unit to ensure it can maintain foods at 4C or below.
- In the interim, you may use icebaths to hold inserts during busy periods. Otherwise, all products must stay in cooler.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Observed soup reheating in food warmer
- 2. Observed quinoa at 29C in instant pop
- Corrective Action(s): 1. Please note that food warmers are not intended to reheat, you must reheat to 74C on the stove or in a microwave. Product moved to cooler at time of inspection.
- 2. Cooked Quinoa is a potentially hazardous food and must be stored at 60C or above, or 4C or below. Discarded at time of inspection.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 1. Observed spray bottles of fantastik throughout the kitchen and no sanitizer.
- 2. Discussed in-use utensil policy, all equipment and cutting boards currently washed at the end of the day
- Corrective Action(s): 1. Please note that fantastik is not an approved sanitizer and is not to be used on food contact surfaces. Only approved sanitizers (i.e. 100ppm Cl solution) is to be used on food contact surfaces.
- 2. Please note that all cutting boards, knives, tongs, etc. that are used throughout the day are to be washed and sanitized every 4 hours.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: A thorough organizing,cleaning and sanitizing is required throughout the kitchen.
- Corrective Action(s): Adress the following areas:
- - Inside and outside of all equipment (including coolers)
- - Floors, walls, counters, etc.
- - Underneath and between all equipment
- - Inside dishwasher and at sinks
- - All shelves and storage areas
- - Walkin cooler and storage racks
- - Remove or replace wooden shelves in front cooler
- Recommend placing any items/equipment not required for daily use in a storage bin(s) to be stored in back storage area to decrease clutter
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher is not in good working order - sanitizer is manually added and there is no detergent or rinse aid.
- Corrective Action(s): Staff stated dishes are currently hand washed prior to loading into dishwasher and then bleach is added manually. This is a temporary measure.
- Repair or Replace the unit to ensure dishes are automatically washed and sanitized.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions