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Onibendon

110 - 1125 Nicola Ave, Port Coquitlam · Restaurant

15 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back not adequately sealed
      • Corrective Action(s): Please seal back door to prevent entry of pests
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing floor tiles/broken floor tiles in kitchen- large holes present
      • Corrective Action(s): Operator indicates they have contacted insurance that the floors will be fixed.
      • Ensure floors are smooth and easy to clean
      • Correct by: 3 months
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies/small flies observed in the dishwashing area. Showed this to staff. Staff are aware and say they set up traps.
      • Corrective Action(s): Ensure to replace traps as needed. As well, ensure to prevent attracting any more flies by consistently cleaning up spills/liquids, and taking out the garbage regularly
      • Correct by: Today and ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of grease/debris in fumehood above stove
      • Corrective Action(s): Staff indicated that it will be serviced/cleaned this week. Ensure it is thoroughly cleaned to prevent any grease/debris from dropping into any food below
      • Correct by: this week
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine in spray bottle measured at >200 ppm, bleached out the test strip.
      • Corrective Action(s): Staff immediately dilute the chlorine solution with more water, chlorine solution tested at 100 ppm at the end of the inspeciton.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Used dishware was placed inside the hand washing sink.
      • Corrective Action(s): Staff immediately remove the dishware away from the hand sink. Hand washing must only be used for hand washing.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish display cooler measured at 6-9C. Operator mentioned that raw fish (salmon, tuna, etc) ae used up within 2 hours during rush time, and only small portions of raw fish are held at the display cooler during non-busy times.
      • Corrective Action(s): Ensure that all potentially hazardous food items (ie raw fish) are used up within 2 hours and put back into a cooler capable of holding 4C or below before 2 hours has been passed.
      • Storing cold potentially hazardous food above 4C can promote growth of foodborne illness causing pathogens.
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives (x4) stored underneath a microwave in a back prep table. Underneath the microwave is not cleaned frequently. Contaminated knives may introduces foodborne illness causing pathogens to food items.
      • Corrective Action(s): Immediately wash and sanitize the knives and store them in a clean and dry environment.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Re-make the chlorine used for food contact surfaces measured 0ppm of chlorine
      • 2) Front food prep table wiped with a cloth without using a sanitizer.
      • Corrective Action(s): 1) Re-make the chlorine solution to 100ppm (½ teaspoon or bottle cap in 1L of water)
      • 2) Wipe food contact surfaces using the chlorine solution
      • 3) Store the used cloth in the chlorine solution
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A kitchen handwashing sink is blocked by a stainless steel bowl
      • Staff are NOT encouraged to wash hands when handwashing station is inaccessible
      • Corrective Action(s): Remove the bowl out of the handwashing sink. Handwashing sink must be used for handwashing ONLY. Using handwashing sink for other purposes may contaminate the sink and results in poor hand hygiene and foodborne illnesses.
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One of their staffs was observed for not washing his hands using soap and drying using re-usable cloth. Also multiple observation of the staff taking his phone in between food preparation noted.
      • Corrective Action(s): Handwashing must be done using liquid soap and single use towels. Re-wash hands when in contact with unclean surfaces like phone, hair, garbage, dirty dishes and etc.
      • A manager trained the staff with proper handwashing procedures on-site.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A pan of dumplings in a walk in cooler, a bowl of tempera in a walk freezer and bowl of frozen shrimp in a chest freezer not covered.
      • Corrective Action(s): All food in coolers and freezers must be covered from potential contamination
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1)Accumulation of grease observed underneath, behind, and on side of a fryer and grills
      • 2) Minor accumulation of food debris observed underneath dry storage rack
      • 3) Accumulation of dust and some mould observed underneath dishwashing area
      • Date to be corrected by: Today
      • Corrective Action(s): Perform deep and thorough cleaning of all hard-to-reach areas including the areas mentioned above. Unsanitary conditions may attract pests and provide harbourage areas.
      • Violation Score:
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed two used dish cloths with bits of food debris on them stored on the counter top when no in use. (note no food preparation was being done at the time).
      • Corrective Action(s): Store all cloths that are not in use in a sanitizer to prevent growth of bacteria in the cloth and then to sanitize the counter tops as well.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observed used gloves stored away for reuse.
      • 2) Observed frozen whole salmon laying on the floor of the walk in cooler without a protective covering
      • Corrective Action(s): 1) Single use gloves are intended to be used once then discarded and cannot be cleaned properly for reuse. Discard gloves after they are used and removed, then wash hands and put on a new pair of gloves when ready to do food preparation again.
      • 2) Ensure all food is protected from contamination (ex wrapped in a food grade wrapping) and stored at least 15cm up off the floor.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few containers of food in containers that were sitting inside inserts on top of line cooler. These foods were warmer than the foods that were directly in the inserts.
      • Corrective Action(s): All food that is in a container on the top of the line cooler must sit directly in the cooler and not be stacked on top. All stacked containers moved down below during inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One bottle of sanitizer not labelled.
      • Corrective Action(s): Label this bottle today and make sure all chemical containers have a label for quick and accurate identification.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Vent hood requires cleaning.
      • Corrective Action(s): Have the vent hood serviced for cleaning.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Water leaks from the tap at the hanwashing sink.
      • Corrective Action(s): Repair the tap so that it does not leak. DATE TO BE CORRECTED: IMMEDIATELY.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles are not labelled.
      • Corrective Action(s): Label all sanitize bottles to prevent mis-use.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The line cooler lacks a thermometer.
      • Corrective Action(s): Equip the cooler with a working thermometer so that staff can monitor temperatures consistently.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of water was kept in the handwashing basin in the kitchen area.
      • Corrective Action(s): Handwashing stations are only for handwashing. Do not prep food or place other equipment in the handwash sink. Staff removed items at the time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Foam was taped the side of the line cooler to protect staff from bumping into the corners.
      • Corrective Action(s):
      • - Remove the foam and tape as these surfaces cannot be adequately washed and sanitized
      • - If you require a bumper, please purchase a material that can be washed and sanitized
      • - Foam removed at the time of inspection
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a closed container of raw beef slices marinading stored in the walk in cooler above the salad dressings. *This was noted in the last report*
      • Corrective Action(s): Ensure that raw meat is always stored separate/below all other foods, especially foods that are ready to eat like salad dressings. Meat relocated during inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observed a bottle of ant spray, a bottle of Advil and staff personal belongings stored in the dry storage area above and or with food.
      • Corrective Action(s): Reorganize and store all chemicals below and separate from food. Have a space somewhere for staff belongings that is not with food. Recommend dedicating an area on a shelf that is separate from food. Due: tomorrow
      • Violation Score: 3