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Parsley Doner

F17 - 4567 Lougheed Hwy, Burnaby · Restaurant

23 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Rodent droppings observed in the kitchen and in storage #2.
      • Corrective Action(s):
      • - Previous pest control reports were reviewed during the inspection. No pest activity noted by the pest control technician for Jan and Feb.
      • - Contact the pest control company to discuss the issue.
      • - Continue to monitor for pest activity.
      • - Seal all holes/gaps, if found any, to prevent pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed in the following areas:
      • >> back corner underneath the counter where the rice cooker is located.
      • >> on the shelf underneath the microwave.
      • >> on the shelf underneath the handwashing sink by the cookline.
      • >> underneath the shelving units in storage #2 by the sliding door cooler.
      • Corrective Action(s):
      • - Remove all droppings and disinfect the affected areas with bleach.
      • ***Date to be corrected by: within 2 days***
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed staff serving beef doners to customers prior to secondary cooking of the doners. Staff stated they "usually" undergo secondary cooking step.
      • Corrective Action(s):
      • - Educated staff on the proper handling of doners. Secondary cooking must be taken after slicing the meat from the cone at all times.
      • - Ensure the internal temperature of the meat achieves minimum 71C for at least 15 seconds.
      • Violation Score: 5
  5. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - Dried and fresh meat juice slime observed on the shelves and on the floor inside the walk-in freezer.
      • Corrective Action(s):
      • - Deep clean the freezer.
      • **Date to be corrected by: today**
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Staff was unable to properly explain how to do a manual dishwashing using a 3-comparment sink.
      • Staff noted during the day time dishes get washed with detergent and rinsed with water. They sanitize the dishwares only at the end of the night.
      • Corrective Action(s):
      • Educated the staff of proper manual dishwashing procedure. All washed dishwares must be fully submerged into a 3rd sink with sanitizer for at least 30 seconds every time they conduct manual dishwashing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1. Rodent droppings observed in the following areas:
      • - back corner underneath the counter where the rice cooker is
      • - storage room #2: underneath the shelving rack & beside the sliding-door freezer
      • 2. A small group of fruit flies (~6) observed underneath the 3-compartment sink.
      • Corrective Action(s):
      • 1. Remove all rodent dropping noted above. Use chlorine solution to disinfect the affected areas.
      • 2. Increase the frequency of pest control service. Ensure the facility gets cleaned at the end of the operation daily.
      • Date to be corrected by: Aug 20, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris observed in the following areas:
      • - under the 2-door reach in cooler
      • - under the 3-door undercounter cooler
      • - under the griller
      • Corrective Action(s):
      • Deep cleaning required for the above mentioned areas to prevent attracting pests.
      • Date to be corrected by: Aug 20, 2025
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two sanitizer bottles were observed onsite. One had 0 ppm chlorine and the other one had > 200 ppm chlorine (the test strip bleached out). If chlorine (bleach) is used as a sanitizer, it is only safe at 100 ppm (1 tsp per liter). Ensure that a sanitizer solution at this concentration is always available for use.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease and food debris observed underneath equipment throughout the kitchen.
      • 2) The walk in freezer had significant food buildup inside of it.
      • Corrective Action(s): 1 & 2) Clean both by Monday, November 18th and develop a cleaning schedule so that the kitchen and storage rooms are cleaned on a regular basis.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two out of three hand washing sinks were not supplied with paper towels
      • Corrective Action(s): Ensure that sinks are always supplied with hot and cold water, soap and paper towels.
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee in the amount of $150.00 payable to Fraser Health.
      • Corrective Action(s): Pay the permit fee as soon as possible.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two bags of flour in the kitchen and in the back were stored directly on the floor.
      • Corrective Action(s): Do not store food directly on the floor. Food must be stored in pest proof containers off the floor.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventilation hoods had dust and grease buildup.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two sandwiches were prepared (chicken and beef) and were held at room temperature. Discontinue this practice, all foods must be kept either hot or cold.
      • Corrective Action(s): Removed from sale during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink next to the cook line was not supplied with soap. The other two sinks were fully equipped
      • Corrective Action(s): Ensure that all sinks are supplied with soap and paper towels at all times.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Packages of rice in the dry storage room were not held in pest proof containers.
      • Corrective Action(s): Store all food in the dry storage room in pest proof containers within one week.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty at the time of the inspection had FoodSafe level 1 or an equivalent course. One staff member was reported to be on break, but they were not observed onsite during the inspection.
      • Corrective Action(s): Ensure that at least one person on duty at all times has FoodSafe level 1. This must account for worker's breaks as well. Further enforcement may take place during future inspections if this requirement is not met.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two out of three hand washing sinks were not supplied with soap.
      • Corrective Action(s): One staff member purchased two pump style soap dispensers at the time of the inspection.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff at the time of the inspection had FoodSafe Level 1 training.
      • Corrective Action(s): Ensure that at least one person has FoodSafe training at all times.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Soap dispenser at the hand sink located above the mop sink has fallen off the wall.
      • Corrective Action(s): Re-install this dispenser within one week.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of flour were stored directly on the ground in the storage room. To prevent contamination, store all food 15 cm/ 6 inches off the floor.
      • Corrective Action(s): As soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease has started to accumulate on the ventilation hoods. The date of the last professional cleaning was October, 2022.
      • Corrective Action(s): Ensure that the vent panels are cleaned by staff on a regular basis (within one week) and that a professional company does a thorough cleaning to remove grease buildup.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The 2-compartment sink has a sign stating "Do not use." This was approved as a food preparation sink.
      • Corrective Action(s): Ensure that this sink is made available for use by staff.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): EHO observed staff slicing chicken from Donair spit and placing into hot holding unit without secondary cook step.
      • When staff was questioned they informed the EHO that the secondary cook step was not used. Staff informed EHO the meat was sliced off the donair, added to hot holding unit and then served to customer with each order.
      • When instructed to remove all meat from hot holding unit and cook for secondary cook step the staff asked the EHO how to do this. They had no knowledge of how to cook meat on grill for secondary cook step and could not inform EHO as to whether the facility had a thermometer or not to ensure proper temperatures were obtained (75 for the Chicken, 71 degrees Celsius for the beef)
      • CORRECTED DURING INSPECTION
      • EHO instructed staff to cook items on grill prior to serving to customers.
      • .
      • Corrective Action(s): The facility had submitted a Food Safety plan which specifically outlines a secondary cook step requirement for the donair. In order to ensure thorough cooking has occurred it was discussed with owner at time of the restaurant opening the requirement for this secondary cook step once meat has been removed from the donair spit. Once the cooked meat has been on the donair spit/cooker there is risk the food is not fully cooked. This was discussed at the initial and subsequent inspections. Any changes to operation including Food Safety plan procedures are to be discussed with FHA to ensure safety of customers.
      • The BCCDC Guideline: "Guideline for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products" was provided to the operator which outlined the rationale for this secondary cook step to ensure public safety.
      • .
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding unit not at 60 degrees Celsius.
      • CORRECTED DURING INSPECTION - as food items had not been properly cooked they had not reached high enough temperatures to be maintained at 60 degrees Celsius and were put onto grill in pan for secondary cook step.
      • .
      • Corrective Action(s): Ensure food items are properly cooked to 75 degrees Celsius and hot holding unit is warmed to 60 degrees Celsius prior to placing into hot holding unit. This will involve a secondary cook step.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): EHO observed staff improperly washing dishes. EHO questioned staff on how to wash dishes. No staff could properly describe how to wash dishes in a restaurant even though THREE dishwashing signs are posted in the facility.
      • This item has been discussed prior. The third compartment sink is to be set up for dishwashing and have chemical sanitizer in it.
      • EHO asked where the sanitizer testing strips are and staff could not answer.
      • It is NOT the role of the EHO to adequately train the staff at the restaurant in proper dishwashing requirements as occurred today.
      • CORRECTED DURING INSPECTION.
      • EHO described and instructed the staff on how to fill the sink with chemical sanitizer solution and how long to soak the items once cleaned. Owner was able to locate test strips once arrived.
      • .
      • Corrective Action(s): Dishwashing in a restaurant setting is to have 4 steps:
      • 1) wash
      • 2) rinse
      • 3) sanitize
      • 4) air dry
      • It is important that all 4 steps are followed to ensure public safety. The sanitizer solution must be made such that it is 100-200ppm Chlorine or equivalent. Facility has chosen to provide chlorine sanitizer to staff.
      • Test Strips are required to ensure proper levels are achieved.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of soap at two of three hand sinks
      • Lack of cold water at two of three hand sinks.
      • - No single sink was adequately supplied
      • Hand sink blocked with broom
      • Hand sink blocked with mop and mop bucket.
      • CORRECTED DURING INSPECTION - Staff from Corporate arrived and were able to adjust faucets, install handsoap, locate hand soap
      • .
      • Corrective Action(s): It is imperative that not only are all sinks adequately supplied they are also fully accessible. Upon arrival of EHO state of hand sinks is unacceptable.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff not washing hands between glove use.
      • CORRECTED DURING INSPECTION - staff instructed to wash hands when gloves are removed and new gloves are donned.
      • .
      • Corrective Action(s): As described in FOODSAFE level one or equivalency training hands are to be washed prior to donning of gloves.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal mugs found in food preparation areas
      • Onions on floor
      • Pots and pans on floor
      • Items on grease trap.
      • .
      • Corrective Action(s): - No personal mugs in food preparation areas; personal items in designated staff areas
      • - No onions or pots and pans on floor
      • - No storage of items on grease trap.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning to occur:
      • - Floors in hard to reach areas
      • - Remove dirty mop to back area when not in use
      • - Clean lower shelves
      • - Clean cooler fronts
      • .
      • Corrective Action(s): More cleaning and organizing. Facility is too small to be disorganized.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO no person had FOODSAFE Level one or equivalent training.
      • .
      • Corrective Action(s): At least one staff member is to be present when owner is not with FOODSAFE Level one or equivalent training.
      • .
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink soap dispensing unit has come off of wall.
      • Mop stored in mop sink blocking hand sink use.
      • .
      • Corrective Action(s): Reinstall unit so that it is once again wall mounted and can be used by staff.
      • Ensure mop is returned to storage area so that it does not impede traffic flow to hand sink.
      • .
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage unit requires items to be stored up off floor.
      • .
      • Corrective Action(s): Ensure items are not stored on floor. Utilize storage racks.
      • .
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Upon arrival of EHO food items found to be at temperatures less than 60 degrees: donair meat 22 degrees Celsius, chicken donair 45 degrees Celsius.
      • Both items were found to be stored in insert containers on counter not in hot holding unit. Owner stated food receives secondary cook step is then added to counter room temperature storage tubs and is then put back onto grill. This is not as per food safety plan.
      • Owner asked if the meat from the Donair cooking unit can be stored in pan beneath roasting cooking unit: This is not a hot holding unit. Do NOT store meat in this location.
      • Repeat violation.
      • CORRECTED DURING INSPECTION - Food items reheated on grill unit and front hot holding unit was reorganized to place donair meat inside.
      • .
      • 2) Sauce was observed in fry warmer at temperatures of 44 degrees Celsius.
      • CORRECTED DURING INSPECTION - Item relocated to grill.
      • .
      • 3)
      • Rice improperly reheated. Rice found to be in hot holding unit at 34 degrees Celsius
      • CORRECTED DURING INSPECTION - Rice reheated in oven
      • .
      • Corrective Action(s): The facility requires additional hot holding units. This was discussed with owner upon arrival of owner.
      • The owner explained that additional menu items had been added and therefore the hot holding units are not large enough to accommodate all new product.
      • It was explained to owner that all hot held food items are to be held in this front hot holding unit OR on the grill (as with the sauce). The Fry unit is NOT to be used for hot holding as it is not designed for food to be hot held with the heat lamp. It is not capable of keeping food items hot (above 60 degrees Celsius) in food inserts. The facility is NOT to store food items on counter or in pan at bottom of donair cooking unit.
      • The facility must continue to utilize front hot holding units for all food items OR use grill OR obtain additional hot holding unit.
      • Obtain stem thermometer
      • .
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): EHO observed staff member washing dishes in third compartment sink without using sanitizing step.
      • Three compartment sink method not employed - staff observed to wash dishes in third compartment sink without use of sanitizer
      • CORRECTED DURING INSPECTION - Staff corrected action and sink was filled with sanitizer solution. Dishes washed-rinsed-sanitized.
      • .
      • Corrective Action(s): Ensure all staff are properly trained. The three compartment dish method is WASH-RINSE-SANITIZE-AIR DRY.
      • The facility was constructed without a dishwasher therefore the third compartment sink must be filled at all times.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO the hand sink blocked with trays and containers dirty dishes.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Repeat violation.
      • It is crucial that all handsinks are freely accessible throughout the day.
      • .
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No one present with food safe level one certification.
      • CORRECTED DURING INSPECTION - owner arrived
      • .
      • Corrective Action(s): Manager and additional staff to obtain FOODSAFE LEVEL ONE or equivalent Certification.
      • Manager and staff must be signed up IMMEDIATELY to avoid ticketing.
      • .
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff was observed to remove chicken from donair rotating unit and begin to put meat into wrap without secondary cook step. CORRECTED DURING INSPECTION - EHO prevented staff from putting uncooked meat into wrap and was directed to conduct secondary cook step.
      • .
      • Corrective Action(s): Staff are to never serve meat directly from rotating unit without secondary cook step on grill. Even if customer requests directly from the rotating unit a secondary cook step is required. Discuss with all staff: it is a requirement for all meat carved from rotating unit to undergo secondary cook step on grill and reach 71 degrees Celsius prior to serving to customers as per the facility's own Food Safety plan.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO one item of frozen meat observed thawing on delivery cart, cooked rice in container on bottom of delivery cart, etc.
      • Manager explained delivery had occurred earlier in the day. As it was currently the lunch rush staff had not placed items into cold storage and would not be able to until well after lunch rush.
      • .
      • Corrective Action(s): Ensure deliveries are put away into cold storage IMMEDIATELY upon arrival of delivery. If delivery is coming too late in the day discuss with owners. Deliveries must come at a time that enables staff to add items to cooler units as soon as possible.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Donair meat found in two tubs in cooler unit which had previously been on counter unit. Lack of adequate hot holding units at facility. This has been discussed at previous inspections.
      • Throughout the inspection the staff were observed to use the fry warming unit to store cooked donair meat. This unit is not designed for inserts of meat to be placed into fry insert. Hot holding units are designed so that the inserts are to be directly in contact with the heat from below. The addition of another insert is a barrier to heat transfer. Cease this practice immediately. This has been discussed at previous inspection. This unit is meant for fries.
      • .
      • Corrective Action(s): Facility requires additional hot holding units. Counter top plug in hot holding for cooked donair meat.
      • The facility does not use the hot holding units at the front where rice is located as this is not in close enough proximity to grill and donair rotating units.
      • Obtain additional Hot holding units IMMEDIATELY.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not in use upon arrival of EHO. No rags observed throughout. Spray bottles were all located along corner hand sink.
      • Lack of sanitizer solution in two compartment sink upon arrival of EHO. All sinks filled with dishes - some dirty, some clean. Last night's dishes were cleaned and left to dry in two compartment food processing sinks.
      • Tongs, meat slicers and other frequently used utensils cleaned and sanitized once per day.
      • .
      • Corrective Action(s): Sanitizer solution is to be in third compartment sink at all times as facility lacks dishwasher. The sanitizer solution is to be used throughout the day.
      • Only drying rack is to be used for drying dishware. The dishes should not be piled in the food processing sink. Clear off drying rack. Drying rack is NOT a storage area.
      • All frequently used items such as tongs, meat slicers, etc. are to be washed-rinsed-sanitized-air dried every 4 hours or more frequently as required.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO 2 of the 3 hand sinks were blocked with mops and brooms.
      • Upon arrival of EHO all three hand sinks lacked paper towels.
      • .
      • Corrective Action(s): Relocate all brooms and mops to dry storage room. The facility does not have the space to store 5 mops/brooms.
      • Ensure all hand sinks are adequately supplied with liquid soap in dispensing unit, paper towels and both hot and cold running water.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to change gloves without hand washing.
      • .
      • Corrective Action(s): Staff are required to wash hands prior to changing gloves. Discuss more frequent hand washing with all staff
      • Have one designated person handling cash and at least one person designated to food handling so that it assists with speed during lunch rush. Having someone at cash and at food means that person is now required to wash hands after each cash interaction during lunch rush. Staff will often forgo proper hand washing if a line occurs.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires organization. Upon arrival of EHO drying rack was full of equipment for long term storage, two compartment sink filled with drying, clean dishes from previous night, rolling cart with food items from delivery in middle of food preparation area, sinks filled with items except 1 of 5, Mop sink filled with bucket and brooms, etc.
      • .
      • Corrective Action(s): More storage is required.
      • Cleaning of dishes from "warehouse"/commissary is not ideal. Discuss with owners transporting dirty dishes back to commissary to have items washed and sanitized in dishwasher.
      • This restaurant was not set up for such large scale dishwashing which is why a commissary was required for the facility to operate properly. There is no room for such a large amount of dishes: no storage to keep clean dishes, small drying rack, no upper shelves, only three compartment sink.
      • The space is extremely limited and therefore, so too are operations.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present with FOODSAFE Level One.
      • .
      • Corrective Action(s): It is a legal requirement that one person at all times is present with FOODSAFE Level 1 or equivalent training. This is a repeat violation.
      • .
      • Violation Score: 1
  21. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken donair found to be on rolling cart upon arrival of EHO. This item was to be placed on rotisserie once other donair had been used.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Storage of potentially hazardous food items is not to occur outside of the temperatures less than or equal to 4 degrees Celsius. The item needs to be stored in freezer or cooler unit until the rotisserie is empty. DO NOT store these items at room temperature for indefinite periods of time.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food in hot holding unit intended for fries found to be at internal temperatures of 52 degrees Celsius.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): As previously stated: the fry unit is for hot holding of fries only. If staff place hot food items into inserts and then inside the hot holding unit the food will not stay hot. The unit is not designed for this. This unit is meant for fries to be stored at the surface of the unit.
      • 1) Use unit only for hot holding of fries as intended. Do not place food items into unit as no heat source can directly heat insert. The Unit is meant to heat fries at the bottom in the unit directly not in an insert at the top of the unit.
      • 2) Move all items to hot holding unit at front OR
      • 3) Obtain additional hot holding unit
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Lack of test strips for testing sanitizer solution
      • 2) Staff observed to wipe down surfaces without using sanitizer solution
      • 3) Upon arrival of EHO the third compartment sink was not set up for sanitizing
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): 1) Ensure availability of sanitizer solution at facility for staff to test sanitizer solution
      • 2) Ensure staff are using sanitizer solution at facility
      • 3) As discussed at previous inspection, ensure third compartment sink is set up with 200ppm sanitizer solution to be available for staff at all times. The facility does not have a dishwasher therefore the sink must be ready at all times.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink blocked upon arrival of EHO. Items stored inside hand sink. This is a repeat violation.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure handsinks are available for use at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO multiple cloths were observed to be soaking in solution in the two compartment food preparation sink. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): This sink is intended for food preparation only. Do not use for other purposes.
      • .
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Facility is removing cut meat from rotating vertical broiler and placing into stainless steel inserts. According to operator the meat is then to be transferred to grill for secondary cook step. EHO found large portion of cut meat sitting in stainless steel insert on counter top without hot holding unit.
      • Facility is using French fry hot holding unit to store meat cooked from secondary cook step. The French fry hot holding unit can not maintain temperatures of 60 degrees for the meat if it is not stored directly in the unit. Internal temperatures of 55 to 60 degrees Celsius observed.
      • Facility has front hot holding unit in use however as lids were removed from unit temperatures of less than 60 degrees Celsius were observed (55 degrees Celsius).
      • CORRECTED DURING INSPECTION - all meat recooked on grill unit to 75 and placed into hot holding unit or served directly to patron.
      • .
      • Corrective Action(s): Ensure proper hot holding is occurring. Obtain thermometer to check front hot holding unit.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) All sanitizer solution in spray bottles was at concentrations of 0ppm Chlorine.
      • 2) Staff observed to wash dishware without sanitizing step
      • 3) Three compartment sink was not set up with Sanitizer solution for ware washing.
      • 4) Lack of testing strips at facility for testing of sanitizer solution
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Sanitizer solution is to be made daily and tested to ensure 200ppm Chlorine.
      • Sanitizer solution is to be available in third compartment of three compartment sink to facilitate proper dishwashing: WASH-RINSE-SANITIZE-AIR DRY
      • Testing strips are to be purchased and available on site at all times to check chlorine concentrations when making sanitizer solution.
      • .
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Upon arrival of EHO hand sink next to food preparation sink was filled with chemicals and blocked by deliveries
      • 2) All handsinks but one lacked liquid soap
      • 3) All handsinks lacked paper towels in paper towel dispensing units.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Facility is to ensure all three handsinks are freely accessible and adequately supplied with each of liquid soap, single use paper towels and potable water at all times.
      • .
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to handle trash with gloves and not change gloves at time of inspection.
      • Staff could not wash hands has two of the three handsinks were lacking soap and the sink that did have soap was watered down.
      • .
      • Corrective Action(s): Ensure staff are washing hands after handling garbage. Hands are to be washed prior to gloves being put back onto hands.
      • DO NOT add water to soap. Obtain more soap! Facility is located within a mall and there is no excuse for lack of soap.
      • .
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Two compartment sink was covered during operation of facility. The facility was using door fronts to create a make-shift counter work station for food preparation (potato slicing, etc.)
      • The facility was not approved to have this amount of food production occur at facility. The facility was approved to be used in conjunction with a commissary kitchen space. The facility is not equipped with enough food storage space (coolers/freezers), work surfaces or equipment storage space to facilitate food processing occurring at this location. The facility is EXTREMELY small and is not able to allow for enough space to relocate production of food from agreed upon commissary to kitchen space.
      • .
      • Corrective Action(s): Ensure commissary kitchen is used according to agreed upon approval to operate. Currently the space is too limited to conduct vegetable processing on this large scale. There is no room for the equipment necessary for vegetable processing or room for the dirty dishes that result from this processing.
      • Remove any items not necessary for daily use and store in storage unit.
      • The drying rack is for drying of items only. Clean dishes are not to be stored in this location and need to be stored in a sanitary manner on shelving.
      • .
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Garbage cans all have lids. Staff observed to touch bins to place garbage inside with gloved hands.
      • Staff cell phone observed to be stored on food preparation surface.
      • .
      • Corrective Action(s): Remove lids from all garbage cans.
      • Ensure personal items are either stored or on staff. Do not place personal items on food preparation surfaces directly.
      • .
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions