Old Farmhouse Kitchen
7985 N Fraser Way, Burnaby · Restaurant
20 inspections
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back storage area has food debris on the floor areas and under the shelves
- Corrective Action(s): Clean and disinfect
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Utility sink faucet in the back kitchen is loose and coming apart
- Dishwasher digital readout for temperature readings unreadable
- Corrective Action(s): Repair the faucet
- Operator cleaned out the digital display
- NOTE: operator should be monitoring dishwashing rinse temperatures regularly as you are for the fridges ensuring rinse temperatures >180 deg F / 82 deg C minimums are being met
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Observed old food debris on the meat slicer in it's clean state
- Corrective Action(s): Clean and sanitize the meat slicer thoroughly
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Observed raw meats mixed in with ready-to-eat deli meats in the same container at the 2-door stainless fridge
- Open food cans observed in the fridge -tomato paste
- Corrective Action(s): Keep raw meats down and away completely separate from ready-to-eat foods
- Empty out the food contents once tin cans are opened as they may begin to rust
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Spatulas for panini grills are being placed under the grill -these surfaces cannot be cleaned on a regular and practical basis
- Corrective Action(s): Dishwash the spatulas and store your utensils in a sanitary location (i.e. magnetic wall strips, clean washable containers/trays, etc.)
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Public washroom has no paper towels in dispenser
- Corrective Action(s): Refill the dispenser
- Ensure all designated handsinks are adequately stocked:
- paper towels dispensed
- pump soap
- hot/cold water and clear for use
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed worker go into the back mop room /storage area then go back and continue food processing without changing gloves and washing hands
- NOTE: worker indicates they are instructed to wash their hands with the same pair of disposable gloves the whole day (??)
- Corrective Action(s): After EACH contamination point food workers must change their disposable gloves, wash their hands and don new disposable gloves.
- NOTE:
- Disposable gloves are not durable enough to the continual handwashing thoughout the day. You MUST be discarding the disposable gloves after contamination points if workers cannot maintain this then do not use disposable gloves. Handwashing is mandatory whereas disposable gloves is optional only
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): A makeshift shelf in the display chest freezer (above the fill-line) has been installed -potentailly hazardous foods of custard pastries placed there -internal temperature 11 deg C
- Operator indicates the foods are moved there from the 1-door stainless every morning (about an hour ago)
- Corrective Action(s): Remove the shelf place the foods in your display fridge -refrigerater temperatures will not be maintained at that location in the chest freezer
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Coffee area designated handsink has no paper towels
- Corrective Action(s): All handsinks must be properly stocked with paper towels in dispenser
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some food debris observed under multi-tiered shelves in the kitchen and back storage area -lowest shelf is flush to the ground and does not enable cleaning underneath easily
- Corrective Action(s): Clean and disinfect the floors underneath the shelves
- Either raise the lowest shelf on the multi-tiered racks >15cm off the ground or put a plastic liner so debris does not fall through the holes
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer reservoirs for wiping towels in the back kitchen measured at ~0ppm chlorine concentration
- Corrective Action(s): Maintain bleach sanitizer solutions >100ppm for adequate sanitizing of food contact surfaces
- NOTE: operator to obtain Chlorine Test Strips (range between 0-200ppm) for monitoring sanitizers
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed worker wash hands with disposable gloves on
- Corrective Action(s): Disposable gloves must be discarded when contaminated -contamination point --> dispose gloves --> wash hands --> place new gloves on.
- If this cannot be maintained then discontinue use of gloves and wash hands regularly
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Disposable cups used for bulk foods
- Corrective Action(s): Use only washable scoopers stored in the food handle up or in a washable container outside of the food
- Disposable cups will degrade after repeated use
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Observed a large roast at 45 deg C and a pot of curry sauce 35 deg C cooling at room temperature -worker indicates they have been there about an hour
- Corrective Action(s): Improper cooling.
- You must cool foods fast:
- Step 1: 60 deg C to 20 deg C within 2 hours using ice bath/wands for soups/broth or cut down the roast into smaller pieces transferred to a baking pan (thickness 2")
- Step 2: 20 deg C to 4 deg C within 4 hours -transferred to fridge
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 2-door display fridge too warm
- air temperatures ranging 8-9 deg C
- Internal sandwich at 8 deg C
- Corrective Action(s): Remove all potentially hazardous foods from unit into another fridge.
- Adjust thermostat to a colder setting and/or have it serviced to maintain foods at or below 4 deg C
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back dry storage room -food debris below shelves -lowest levels have holes in enabling food debris falling through
- Corrective Action(s): Clean and disinfect floor area -recommend placing hard plastic liners on lowest shelf so nothing falls through
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 2-door display fridge too warm
- Corrective Action(s): See Code 205 for details
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): - In use wiping cloth present on counter with no chlorine residual. No chlorine detected in bucket where in use wiping cloths are kept.
- Note: 200ppm chlorine sanitizer was present in spray bottle
- Corrective Action(s): - Keep in use wiping cloths in sanitizer solution to prevent bacterial growth and cross contamination. Ensure sanitizer solution is maintained at required level 100-200ppm chlorine. Use test strips to check concentration. Change solution if it becomes cloudy/dirty or if concentration has decreased to below required level.
- - Ensure food contact surfaces are cleaned and sanitized at least every 4 hours or more frequently (ie. after preparing foods of raw animal origin)
- - Corrective action taken at time of inspection: Multiple containers of chlorine sanitizer solution prepared and in use wiping cloths placed in solution. Test strips present and used to verify concentration.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): - No sanitizer residual detected on wiping cloths present on cutting board on line cooler.
- - Bucket with wiping cloths in back dishwashing area had insufficient chlorine level. Concentration measured <100ppm chlorine.
- - Bucket with wiping cloths in back food preparation area had no sanitizer (chlorine) detected.
- Corrective Action(s): - Keep in use wiping cloths in sanitizer solution at required concentration (ie. 100-200ppm chlorine). Replace solution regularly throughout the day to ensure sanitizer level is maintained. Use test strips to verify concentration.
- - Corrective action taken at time of inspection: Buckets were re-filled with sanitizer solution and verfied to be 100-200ppm chlorine. Cutting board was sanitized.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: - Storage area and food preparation area are disorganized and cluttered with excess items (boxes, bags, buckets, equipment which is no longer in use)
- - Grime/debris noted on floor
- Corrective Action(s): - Remove all recyclables and any items no longer required for the operation of the food premises.
- - Move all moveable items and thoroughly clean floor to remove grime and debris. To be corrected by: 03-Nov-2022
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: - Pipe under 2 compartment warewashing sink is leaking.
- Corrective Action(s): - Have pipe repaired so that it is in good working order and no longer leaking. To be corrected by: 03-Nov-2022
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION):
- Prep cooler was at ambient air temp of 10 deg.C.
- --> Internal temp of potentially hazardous food stored inside:
- - Mayo sauce: 10 deg.C
- - Cooked chicken in insert: 13 deg.C
- - Sour Cream: 10 deg.C
- --> Thermometer inside the cooler showed 10 deg.C
- --> Staff didn't maintian and record temperature log for a couple weeks
- Corrective action: All potentially hazardous food stored in the prep cooler for more than 2 hours were discarded including: (discarded by manager)
- - Small containers of cold cut meats, Tzaziki sauce, Hammus
- - A bucket of goat feta cheese, sour cream
- - 3 containers of coleslaw
- - half bucket of mayo sauce
- - small containers of cut vegetable, cooked bacon and meat, sliced cheese, Tuna Salad, condiments
- Corrective Action(s):
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION):
- A container of cooked rice was left at room Temperature for about an hour and half, and the rice was just cooked prior that
- - Internal temperature of the rice: 54 deg.C
- Staff stated that the rice will be used up during lunch rush.
- Corrective action: Ensure hot potentially harzardous food such as cooked rice being kept at or above 60 deg.C. Staff transferred the cooked rice into multiple shallow containers to allow rapid cooling and stored the rice in a working cooler.
- Corrective Action(s):
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION):
- Noted multiple staffs were washing their hands with gloves on, which is not an appropriate method to replace hand washing. Manager stated that Staffs were informed to wash their hands with gloves on to save cost and for public's perception.
- Corrective action: Staff were adviced to remove their gloves and properly wash their hands. Proper hand washing method was reviewed with manager, operator, and staff.
- * gloves are single use only and cannot be used to replace hand washing.
- Corrective Action(s):
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- Prep cooler was at 10 deg.C ambient air temp. No temperature log is being recorded for several weeks.
- Corrective action: Do not store any potentially harzardous foods inside the malfunctioning prep cooler until it's been Repaired and able to maintain food stored at or below 4 deg.C. Maintain a daily temperature log for all refrigeration units. Ensure the malfunctioning prep cooler serviced and repaired.
- Corrective Action(s):
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): - Staff member observed slicing cheese in dishwashing area. Although packaging was still present o cheese, surface used did not appear clean and there is potential for contamination due to dirty dishes immediately adjacent.
- Corrective Action(s): - Staff was advised to use a surface/area designated for food preparation.
- - Do not use dishwashing area for any food preparation.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): - Single use plastic containers previously used for food products were being re-used as ice wands for cooling. These containers are not intended for this purpose. Plastic used in single use containers is not intended to be immersed in a hot food item and may not be safe due to concerns of chemical leaching at elevated temperatures.
- Corrective Action(s): - Staff directed to discard plastic containers and discontinue using them for this purpose. Operator located purpose built ice wand at time of the inspection. Only use a purpose built ice wand for this purpose.
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Display cooler measures 9C
- Corrective Action(s):
- - Move all foods into working coolers and have the coolers serviced.
- - During rushes, food may be moved into the cooler for a maximum of 4 hours before being discarded (they must not be moved back into working coolers)
- - Do not store foods in this unit overnight
- - Staff moved the foods at the time of inspection.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: No written food safety plan available.
- Corrective Action(s): Ensure a food safety plan is developed and provided to Fraser Health for approval.
- Correction date: Mar 15, 2018
- Violation Score: 1
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: No sanitation plan available.
- Corrective Action(s): Ensure a sanitation plan is developed and provided to Fraser Health for approval.
- Correction date: Mar 15, 2018
- Violation Score: 1
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Routine Inspection
2 infractions
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Staff observed re-using single use disposable gloves between tasks (handling money, dirty dishes, food prep, cleaning) with out hand washing.
- Corrective Action(s): Ensure all staff follow proper handwashing practices.
- 1. Wash hands regularly - start and end of shift, after using the toilet, after break, between tasks, after handling money, before handling food or clean dishes, etc.
- 2. Disposable single use gloves are used for one task only, after each task the gloves must be discarded, hands washed and new gloves used for next task or customer.
- Correction date: immediately
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1.Far right 2 door freezer unit in dining room labelled "Ice Cream" - contents are not for sale and used by kitchen as frozen food storage.
- 2. Staff stuff (cloths, bags, etc) stored on random shelves in back storage room.
- Corrective Action(s): 1.Ensure all food storage units outside kitchen keeps food protected and is properly labelled to avoid confusion by the public. Label freezer unit : " No for sale" or "Employee's only".
- Correction date: 1 week
- 2. Ensure all staff stuff is kept in a designated spot in the storage room and not in random spots. Designate a specific shelf or area for staff.
- Correction date: 1 week
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: No FSP available.
- Corrective Action(s): Ensure a written FSP is completed and a copy provided to Fraser Health for approval.
- Correction date: Mar 8, 2018
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Ceiling panels build up of dust and debris around ceiling vent and above oven exhaust in kitchen
- Corrective Action(s): Ensure ceiling is maintained in sanitary condition.
- Correction date: 1 month
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Raw wood block used to secure long prep cutting board in place.
- Raw wood blocks placed under side counter gate - not secured.
- Corrective Action(s): Ensure all raw wood is replaced by smooth, durable, easy to clean material.
- Correction date: 1 week
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: 1. Sanitizer bottles in unlabelled containers.
- 2. Soups labelled with food item only in containers.
- Corrective Action(s): 1.Ensure all sanitizer bottles are properly labelled with its contents.
- Correction date: 2 days
- 2. Soup containers must be properly labelled:
- -Product name
- -Date packaged
- -Premise packaged
- -Premise address
- Correction date: 1 month
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Missing ceiling tile in corner behind digital menus in kitchen.
- Corrective Action(s): Ensure all surfaces -floor, ceiling and walls are sealed, smooth, easy to clean and durable.
- Replace all missing ceiling tiles.
- Correction date: 1 month
- Violation Score: 1
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: No written sanitation plan available.
- Corrective Action(s): Ensure a written sanitation plan is completed and a copy is provided to Fraser Health for approval.
- Correction date: Mar 8, 2018
- Violation Score: 1
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Routine Inspection
0 infractions