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Peking Restaurant

5939 Hastings St, Burnaby · Restaurant

36 inspections

  1. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed a staff member preparing raw onions outside the kitchen, by the dining area.
      • Corrective Action(s):
      • - Staff moved into the kitchen to continue preparing raw onions during the inspection.
      • - Do not prepare/handle any foods outside of the kitchen as this practice is not approved on the plans.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Small ceramic bowls being used as scoops for dry ingredients.
      • 2. In-use utensils stored in lukewarm water.
      • 3. Cartons of shell eggs stored on the top shelf of the shelving unit inside the walk-in cooler, above ready-to-eat foods.
      • Corrective Action(s):
      • 1. Repeat violation: replace the ceramic bowls with food grade scoops
      • 2. Repeat violation: in-use utensils were removed from the lukewarm water during the inspection.
      • - Educated staff on proper in-use utensil storage practice:
      • a) store at 4C or below (e.g. ice water)
      • b) store at 60C or above (e.g. boiling water)
      • c) store in a clean, empty container.
      • 3. Cartons of shell eggs were moved to the bottom of the shelf, below ready-to-eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Dead mouse caught on a snap trap beside the chest freezer located outside of the kitchen.
      • Corrective Action(s):
      • - Remove the dead mouse and replace the used snap trap TODAY.
      • - Continue to monitor for pest activity and seal any existing holes/gaps present on the premises.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Rodent droppings observed on outer corners of the chest freezer in the storage room.
      • Corrective Action(s):
      • - Droppings were removed during the inspection and the affected areas have been disinfected with bleach.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Small ceramic bowls were used to scoop dry ingredients (e.g. flour)
      • 2. Rice paddles (x3) were stored in lukewarm water.
      • Corrective Action(s):
      • 1. Discontinue using ceramic bowls as a scoop as there is a possibility of breakage and contaminate foods.
      • - Replace them with scoops that have handles.
      • ***Date to be corrected by: IMMEDIATELY***
      • 2. Lukewarm water was replaced with ice to properly store rice paddles at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease build-up in between the oven and the deep fryer
      • Corrective Action(s):
      • - Deep clean the area to reduce the risk of pest attraction.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Large gap observed in ceiling above tea station.
      • Corrective Action(s):
      • - The gap was immediately corrected by the operator by covering it with a ceiling panel at the time of inspection.
      • - Ensure the ceiling is covered at all times to prevent pests from entering the facility.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A sanitizer solution was not prepared at the start of the inspection. A sanitizer solution must be available for use at all times.
      • Corrective Action(s): A 100 ppm chlorine solution was prepared during the inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food was stored without lids on in the walk in cooler.
      • 2) Food was double stacked directly on top of food in the sliding door cooler
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed in the following areas:
      • -Underneath equipment
      • -On the wall next to the cook line.
      • -On the ventilation hood (heavy buildup)
      • Corrective Action(s): Clean the above-noted areas within one week
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Repeat Violation: both owners do not have up to date FoodSafe level 1 or equivalent training.
      • Corrective Action(s): Show proof of enrolment in a FoodSafe level 1 or equivalent course within one week.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required under the cook line and on the side of the deep fryers to remove grease buildup. A professional cleaning is already scheduled for next week.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Both owners have expired FoodSafe level 1 certificates.
      • Corrective Action(s): Ensure that at least one owner has renewed their certificate in the next two months and keeps a copy of the certificate onsite.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Shrimp was stored in a strainer directly on top of raw pork.
      • Corrective Action(s): Corrected during the inspection. Do not double stack foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings was observed in the corner near the hot water tank. The restaurant has a professional pest control company that was onsite today, the report was reviewed during the inspection.
      • Corrective Action(s): Clean with a bleach solution today and continue with a professional pest control company.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Seal the area around the hot water tank to prevent the entry of pests into the walls.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the ventilation hood and the wall next to it.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): The following foods had rodent chew marks on them and were discarded at the time of the inspection:
      • -Two 15 kg bags of rice
      • -One 15 kg bag of sugar
      • -One 454g bag of chilis and one open package of chilis (200g)
      • Corrective Action(s): Discarded during the inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The cold water supply to the sink at the staff washroom was turned off.
      • Corrective Action(s): It was turned back on at the time of the inspection. Do not turn this tap off.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice found in the dry storage rooms. See codes 304 and 305 for details.
      • Corrective Action(s): The restaurant must contract the services of a professional pest control company and provide the report to Fraser Health within one week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Many foods were not stored in pest proof containers, two potential rodent entry points were noted (in the dry storage room and behind the chest freezer in the front) and there was a gap noted at under the back door.
      • Corrective Action(s): The following action is required:
      • -Store all foods in pest proof containers with tight fitted lids
      • -Install door sweeps on all doors
      • -Check the entire restaurant and seal all potential entry points for rodents.
      • A follow up inspection will take place on Monday, November 27th.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in both dry storage rooms
      • Corrective Action(s): Clean with a bleach solution today.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several foods were uncovered in the walk-in cooler, including two buckets of pork.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings found on the second shelf of the storage room. This restaurant has a professional pest control company coming on site regularly, with the last visit being April 24, 2023.
      • Corrective Action(s): a) Clean with a 100 ppm bleach solution
      • b) Place all foods in the dry storage room in a pest proof container with a lid as soon as possible.
      • c) Follow up with a professional pest control company and ensure that all recommendations are being followed.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the ventilation hood to remove grease buildup and underneath the cook line to remove grease/ food debris.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: a) Meat slicer found in dried storage room - organic material/ debris accumulation crusted on it. Operator/ owner explained that it is not used often, maybe once a month.
      • b) small accumulation of oil along cooking line vent hood.
      • Corrective Action(s): a) Before using ensure that meat slicer is cleaned and sanitized properly.
      • Correction: 1 week.
      • b) requires some cleaning and removal of oil on vent hod.
      • correction: 1 week.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A) Food inside the walk in cooler left uncovered:
      • 1. cut veggies
      • 2. deep fired food
      • 3. shrimp containers
      • B) Cardboard labels touching food directly.
      • Corrective Action(s): A) Covers were put on top of food.
      • B) Ensure that cardboard does not touch food.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Broken thermometer inside standing cooler with sliding doors, thermometer face was cracked.
      • Corrective Action(s): Obtain new thermometer for the standing cooler with sliding doors.
      • Correction: 1 week
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pot of soup broth noted at 50 C on single element - OFF
      • Corrective Action(s): Ensure all PHFs are maintained at or above 60 C. Keep the element ON at all time to maintain at least 60 C or hotter.
      • Discard any food that has been under 60 C for more than 2 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Commercial venthood removable panels have heavy grease and oil debris build up.
      • Corrective Action(s): Ensure the removable venthood panels are cleaned routinely to maintain a high level of sanitation and reduce chance of fire hazard.
      • Correction date: 3 days
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO to facility.
      • This is a repeat violation.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Sanitizer solution needs to be prepared at the beginning of the day and available and used throughout the day.
      • It is unacceptable to be lacking Sanitizer solution.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items are not covered in cooler units.
      • .
      • Corrective Action(s): Food items are to be covered in cooler units.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Severe pest infestation.
      • - Rodent droppings found at facility throughout.
      • - Facility currently serviced by a professional pest control company. Previous date is December 2021.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Obtain services of professional pest control company.
      • Have traps set.
      • .
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in the following locations:
      • - On floor under dishwasher and behind dishwasher
      • - On floor under rice cooker/warmer area
      • - On floor between chest freezers
      • - On shelves in ALL dry storages areas including on tops of canned food and boxes
      • - On lower shelf behind main grill food prep area
      • - On upper shelf where plastic wrap is stored
      • - On food preparation shelving unit of flour batter station next to grill
      • .
      • Food splatter observed on shelves, on walls, on counters
      • Debris found under grill
      • .
      • Corrective Action(s): CLEAN AND SANITIZE FACILITY THROUGHOUT
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Sanitize tops of canned food items as these have rodent droppings on top
      • Inspect facility for points of entry for pests. Seal any holes.
      • Obtain services of professional pest control company.
      • Have traps set.
      • .
      • Violation Score: 15
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat violation.
      • Rags held in dirty sanitizer solution. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Sanitizer solution is to be changed frequently throughout the day. The solution (liquid) should never appear "dirty" or have food debris floating in it.
      • Change sanitizer solution throughout the day. Remember to rinse sanitizer cloths
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk In cooler unit temperatures running high. Ambient Air Temperatures of 7-9 Degrees Celsius observed throughout inspection. Temperatures did not go down once during duration of inspection. Owner adjusted cooler at end of inspection.
      • .
      • Corrective Action(s): Have walk in cooler serviced by technician. Ensure temperatures of less than or equal to 4 degrees Celsius are obtained and maintained.
      • .
      • Violation Score: 15
  17. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of chicken broth with chicken bones noted on unlit element at 40 C
      • Corrective Action(s): Ensure all hot foods are maintained at or above 60 C.
      • *Operator heated up broth to a boil.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All cloths sitting in sanitizer solution by dishwasher. Sanitizer solution noted at 50 ppm chlorine and the water appears soiled / cloudy / dirty.
      • Corrective Action(s): Ensure sanitizer solution is maintained at 100-200 ppm chlorine with clean wiping cloths. Solution should be replaced every 2-4 hours or when solution become dirty. If cloths are dirty/soiled, rinse them out before placing them back into sanitizer.
      • *Sanitizer solution replaced during inspection - noted at 200 ppm chlorine.
      • *Train/ remind staff this solution should be replaced regularly
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Whole chickens and large bin of cut uncooked meat left on floor of walk in cooler
      • 2. Large bags of open flour left in open bin on the floor
      • 3. Large pot used to store / hold uncooked rice - covered with oversized plastic garbage lid
      • Corrective Action(s): Ensure all food is protected from contamination - covered and stored at least 6 inch off the ground. This will protect the food from pests and allow for pest monitoring and easier cleaning.
      • 1. Keep all foods at least 6 inches off the ground - in walk in cooler or in the kitchen. After food prep and during storage food must be covered.
      • 2. Ensure all open sacks / bags of food product are transferred into pest proof containers with a secure lid
      • 3. Ensure uncooked rice is stored off the ground 6 inches or more and a more secure lid replaces oversized plastic garbage lid
      • Correction date: Today
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings still noted on lower shelves.
      • Mouse traps noted through out facility.
      • Pest control report from Mar. 2021 reviewed. No more current pest control report available.
      • Back screen door in use during inspection.
      • Corrective Action(s): Ensure pests are controlled and areas with droppings are cleaned up and sanitized with 200 ppm chlorine. Monitor these areas after cleaning to verify there is no current pest activity. Review recommendations by pest control and follow recommendations.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Lower shelves - food debris, mouse droppings
      • 2. Corners and hard to reach areas of kitchen and storage areas - food debris and droppings
      • 3. Under cooking equipment - spillage, food debris
      • Corrective Action(s): Ensure all parts of kitchen are cleaned and areas with mouse droppings are sanitized with 200 ppm chlorine.
      • Correction date: 2 weeks
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Lower shelf across from grill has evidence of rodents. Droppings found. CORRECTED DURING INSPECTION - Items removed from lower shelf and placed in dishwasher. Lower shelf sanitized with 200ppm Chlorine.
      • .
      • Corrective Action(s): Monitor areas that are not frequently used. Ensure lower shelves are routinely cleaned and sanitized.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Meat Slicer stored with food debris in storage area.
      • - Upon arrival of EHO all rags on counters were found to be at 0ppm. CORRECTED DURING INSPECTION - rags relocated to bleach water during inspection and counters wiped with 200ppm chlorine solution.
      • .
      • Corrective Action(s): - Clean and sanitize meat slicer after each use. Accumulation of food items can lead to pest infestation and contaminate meat that is cut at a later point in time.
      • - Ensure rags are returned to chlorine sanitizer solution after each use. It is recommended that chlorine sanitizer be relocated to more convenient location such as counter near main grill area.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Scoops left in dry storage bin.
      • - Bins stored on floor. Buckets stored on floor.
      • - In dry storage area items are stored on floor.
      • - Food items in cooler unit not covered with lids.
      • - Dry food items stored in original bags and open.
      • - Noodles found stored in cardboard container; newspaper inside box
      • - Raw meat stored above and adjacent to ready to eat food items on floor of walk in cooler unit.
      • .
      • Corrective Action(s): - Scoops are to be removed and cleaned after each use. Do not leave in dry food bins.
      • - Buckets and bins that are used in food preparation are not to be stored on floor. Clean these items in dishwasher and relocate these items to shelf.
      • - Ensure items are stored up off floor.
      • - Ensure all food items are covered in cooler units
      • - Ensure opened dry goods are transferred to pest proof storage containers to prevent against pest contamination.
      • - Food items are not to be stored in contact with cardboard or newspaper. Newspaper or cardboard can not be cleaned or sanitized.
      • - Organize walk in cooler unit. Ensure raw meat items are stored BELOW all ready to eat foods including vegetables. Ensure no food items are stored on floor. Relocate all food items on floor to storage shelves.
      • .
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found on lower shelf under hand sink area.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves. Place all items in dishwasher and sanitize both equipment and surface.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Services of professional pest control company have been obtained - ensure owners follow direction as per Pest Technician's recommendations.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and Organizing required throughout.
      • Food debris has accumulated in many places including: Walls, Freezer fronts, Shelves, Equipment fronts, Storage areas, etc.
      • Many items stored on floor throughout including: walk-in cooler, storage areas.
      • .
      • Corrective Action(s): Clean and Organize cluttered areas. Ensure food debris is removed from surfaces where it has accumulated as it is an attractant for pests.
      • .
      • Violation Score: 9
  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: Premise making salted eggs and being held at room temperature. Operator claims it is for personal use.
      • Corrective Action(s): Salted eggs may not be made on-site for personal use. If you want to make salted eggs they must be kept at temperatures at or below 4C / 40F or have your process tested by an accredited lab to show it is food safe.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Noted food debris on meat slicer and other food equipment that has been stored in buckets or shelves. 2) Noted toothbrush and used plastic glove in container with food equipment.
      • Corrective Action(s): 1) Do not store food equipment unless it has been properaly washed and sanitized.
      • 2) Do not store non food items with food equipment.
      • 3) Provide bucket of bleach solution at each work station for wiping cloths
      • *100 - 200 ppm chlorine
      • *2.5 ml bleach for 1 litre of water
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, grease and dirt noted under and behind equipment and shelving.
      • Corrective Action(s): More cleaning required in these areas.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Noted chips on plates.
      • 2) Walk - in cooler: 3C - 5C.
      • Corrective Action(s): 1) Discard any broken or chipped food contact surfaces.
      • 2) Monitor temperature of walk - in cooler. It should be able to maintain cold potentially hazardous foods at temperatures less than or equal to 4C / 40F. Cooler may need to be serviced. Do not overload cooler. Allow for adequate air flow between food items.
      • Violation Score: 9
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Three mouldy cabbages were found in the walk-in cooler.
      • Corrective Action(s): Discarded mouldy cabbages. Do not cut off mould in the future when the extent of the mould is deep into the vegetables.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: FRP added behind dishwasher but there is still no separation between wooden chopping block and new dishwasher.
      • Corrective Action(s): Discussed various options, please have a proper separation between wooden chopping block and new dishwasher as a temporary measure, until the old dishwasher can be removed. Detergent and rinse aid must be connected to dishwasher as well, do not manually add.
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup probed in the walk-in cooler were measured at 6C.
      • Corrective Action(s): Operator took the soup out to reheat for dinner service. Ensure that foods stored in the walk-in cooler are kept at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer appear to have meat debris on the guard and a string of meat fiber on the blade. Repeat.
      • Corrective Action(s): Meat slicer must be taken apart, properly cleaned and sanitized (with 100ppm bleach) after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Opened cans of food (e.g. preserved raddish, pineapples) were stored in the reach in cooler. Repeat. 2) A cut open rice bag was used to cover vegetables in the walk-in cooler. Repeat. 3) Several items in the walk-in cooler and reach in coolers were left open (e.g. soup stocks, vegetables, meats etc.). Repeat. 4) Rice spatula stored in water at 18C and appears to have lots of rice remaining in the bowl.
      • Corrective Action(s): 1) Always transfer opened cans of food into food grade containers. 2) Do not reuse plastics that are meant for one time use. Cover food with food grade material covers, lids and bags only. 3) Cover food after use in the coolers. 4) Change the ice water bath to keep rice spatulas under 4C and in good sanitation.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floors and dry storage floors has food debris and cleaning does not appear to be done recently.
      • Corrective Action(s): Deep cleaning is required, complete by follow up inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler air temperature was at 5-6C.
      • Corrective Action(s): Continue to monitor temperature and adjust if needed. Unable to determine if unit was on defrost cycle. Walk-in cooler should be at 4C or colder.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: New dishwasher (NSF approved as per decal) has been added, and is located between the dish clearing table and wooden chopping block. A cardboard has been placed between new dishwasher and wooden chopping block. Old dishwasher is still in the original location.
      • Corrective Action(s): The concern for new location of dishwasher is potential for food contamination. As explained, you may either 1) remove the old dishwasher and place the new dishwasher in the designated, original location or 2) contain the dishpit area to prevent food from contamination. Any splash guard used must be stainless steel, cardboards are not allowed. Complete by Feb 17 2020. In the future, do NOT make any structural changes to the restaurant without obtaining Health Approval.
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An insert half filled with pooling eggs was left on the counter at 16C; basket of bean sprouts at 17C and salty fish submerged in oil at 17C.
      • Corrective Action(s): All items discarded. Discussed to crack eggs pool eggs when menu item is ordered. Do not store pooled eggs. Place bean sprouts in ice water bath during lunch hour or keep in the fridge until use. Once salty fish is submerged in oil it is no longer non potentially hazardous and needs to be kept at 4C in the fridge. Take out to use when ordered.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweet and sour sauce kept on the stove at 28C. Deep fried chow mein are kept in the oven at 45C.
      • Corrective Action(s): Please ensure that these hot potentially hazardous food are kept at >60C. Operator adjusted stove and oven temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Several wet wiping clothes were left on the counter. 2) Meat slicer used to cut raw chicken was informed to be washed with detergent and water only. Meat debris was observed under the guard.
      • Corrective Action(s): 1) Always store wet wiping clothes in 100ppm bleach santizer between uses. 2) Take apart the unit everytime you clean the meat slicer. Use detergent and water to wash, then rinse off with water and wipe down all parts of the unit with 100ppm bleach then air dry. Directed staff to reclean the meat slicer immediately.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water at two compartment sink and handwashing sink in the kitchen measured at 20 to 23C. Dishwasher was operational.
      • Corrective Action(s): Please have technician service the hot water tank so hot water can be at least 38C at all times. Complete this ASAP.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observed operator wash hands with glove on. 2) Observed staff use finger to stir cornstarch water mixture then dab hands on towel.
      • Corrective Action(s): 1) Please remove gloves, then wash hands properly with soap and water. Then wear a fresh pair of gloves. 2) Do not use hands to stir food ingredient, use spoons or ladles. Wash hands properly using soap and water, then dry with paper towel. Do not dab dirty hands on wet towel as means to wash hands. Cornstarch water mixture discarded.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cut cabbage in the strainer was placed on top of a newspaper lined garbage can. 2) Box of chicken was left on the floor to thaw. 3) Container of carrots and broccoli was left on the floor of walk-in cooler.
      • Corrective Action(s): Food should be not be placed on top of garbage can. Food should be placed 6 inches off the floor as well. Thaw food under cold running water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen floor (under cooking line) was greasy, exhaust hood was oily and has heavy grease build up on the exhaust filters. Service for exhaust hood was also overdue (Sept 2019). Counters appear to have some food debris and grease/dust accumulated.
      • Corrective Action(s): Please conduct a DEEP CLEAN in all noted areas and have exhaust hood serviced in 1 week.
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large insert of cooked noodles was stored at 24-25C in the walk-in cooler. Observed operator moved the noodles from kitchen to walk-in cooler when the inspector walked in.
      • Corrective Action(s): Noodles discarded. Food should be stored at 4C or colder. If noodles were being cooled, they need to cool down to 20C before transferring to the walk-in cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweet and sour sauce and lemon sauce were left on the stove without heat.
      • Corrective Action(s): Directed operator to reheat the sauce and maintain at 60C or hotter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Lid for rice is undersized, allowing pest to potentially contaminate food. 2) Frozen cooked spare ribs and frozen raw chicken bones were store in the grocery bags directly.
      • Corrective Action(s): 1) Obtain a proper sized lid to cover the rice so that pests cannot enter. 2) Transfer food into food grade bags as grocery bags are not meant to store food directly.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood has heavy grease and kitchen floor, walk-in cooler floor and area behind chest freezer in dining area needs to be properly cleaned.
      • Corrective Action(s): Please clean the noted areas by follow up inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Plastic bags are duct taped to line the side of the cooler by wooden cutting board.
      • Corrective Action(s): Please remove plastic bag and duct tape. Properly clean and sanitize the side of the cooler. Install a stainless steel backsplash if you prefer.
      • Violation Score: 1
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One mouldy red pepper found in the walk-in cooler.
      • Corrective Action(s): Red pepper discarded. Ensure to look at ingredients in walk-in cooler and discard food products that are mouldy as they cannot be used.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bag of bean sprouts were left on the counter, measured at 11C. Time of inspection was toward end of lunch rush.
      • Corrective Action(s): Ensure to store bean sprouts in ice water bath during lunch rush, then return the bean sprouts to the cooler at 4C. Do not leave bean sprouts on the counter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) No cover for rice bin. 2) Bowl used to dispense flour. 3) Bag of onions left by door. 4) Several opened bags of bulk food in the dry storage room. 5) Several containers of food not covered in the walk-in cooler (marinated meat, veggies etc.). 6) A tote of squid was left on the kitchen floor.
      • Corrective Action(s): 1) Obtain proper tight fitting lid for the rice bin. 2) Use a scoop to dispense flour and store the scoop outside or standing up so that only handle is exposed. 3) Place onions in a plastic tote container. 4) Keep opened bags of bulk food closed or in a container. 5) Cover food when not in use. 6) Remember to store food 6 inches off the ground, not directly on the kitchen floor.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease dripping over exhaust hood. 2) Food debris on the floor in dry storage room, behind chest freezer in the dining area and hallway where extra equipment are stored.
      • Corrective Action(s): Ensure the above noted areas are properly cleaned by follow up inspection. Remove food debris.
      • Violation Score: 3
  30. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom handsink was blocked by apron hanging from above. No paper towel either.
      • Corrective Action(s): Directed owner to have staff hang their aprons in the dry storage room next door. Don't hang the aprons in washroom as aprons are used for food preparation. Paper towel refilled immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) One opened can of fermented veggie was stored in the reach in cooler. 2) Old can is being used to dispense raw rice.
      • Corrective Action(s): 1) Directed owner to place food content from opened can to food grade container. Remember unfinished food from can should be transferred into a food grade container. 2) Owner will be using large ladle to dispense from now on.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required in the dry storage flooring and behind chest freezer in the dining area.
      • Corrective Action(s): Showed owner areas to clean, please remove equipment, discard items not required for business (e.g. extra cardboards, unused equipment).
      • Violation Score: 3
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed staffs placed a boiling tub of congee on the floor to cool down. Staffs say they leave the congee there for an hour or so and then move it to the walk-in cooler usually.
      • Corrective Action(s): Reviewed proper cooling procedure: use ice water bath and stir constantly, obtain ice wand or store in smaller, shallow containers to cool. Cooling at room temperature for 2 hours max, then move the products to walk-in cooler for remaining for cooling process. This is partially the reason why the walk-in cooler temperature fluctuates if multiple hot food are stored in the walk-in cooler, it elevates the temperature. Then staffs turn down the cooler and it freezes products, so they turn the temperature warmer again. Follow proper cooling procedure as discussed. Staffs filled up sink with cold water to stir at time of inspection.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple items in the walk-in cooler measured at 7-8C.
      • Corrective Action(s): Operator adjusted the walk-in cooler temperature and is now reading at 1.9C. Always keep cold potentially hazardous food at 4C or colder.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Container used to store ice scoop has mildew on the bottom where it is in contact with the scoop touching ice.
      • Corrective Action(s): Operator tried to clean the container but cannot remove the mildew. New container replaced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Many food items were stored in stand up cooler without cover. 2) A stainless steel bowl was stored in a tub of raw chicken; bowl was being used as dispenser. 3) Congee cooling on the floor.
      • Corrective Action(s): 1) Always cover food when not in use. 2) Do not use a dispenser without handle for raw chicken as food handlers touch raw chicken as they reach for the stainless steel bowl. 3) Store food 6 inches off the floor.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sauce spillage under prep table and under cooking line. Cleaning required behind chest freezer in the dining area.
      • Corrective Action(s): Please clean noted areas by Friday July 13.
      • Violation Score: 3
  33. Follow-Up Inspection

    0 infractions

  34. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Egg noodles, rice noodles and stir fry noodles all left on the counter after use.
      • Corrective Action(s): Please return all ingredients back to refrigeration units at <4C after use.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stock of broth stored on the cooking line stove was measured at 54.1C. Owner says she turns the stove off between lunch and dinner service to keep the broth warm.
      • Corrective Action(s): Do not turn off the stove. Keep broth at 60C or hotter between lunch and dinner service OR properly cool down the broth, then reheat the broth to at least 74C for dinner service.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Few of the frying pans stored on shelf in cooking line were coated with black debris all around. Owner says she sometimes uses the frying pans.
      • Corrective Action(s): All food equipment must be maintained in sanitary condition. Clean these equipment properly as directed.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings found on either side of the bar cooler; rat droppings found behind chest freezer in the dining room as well as hallway to back door (under recycling bottles and clutter).
      • Corrective Action(s): Please remove droppings by removing equipment and cleaning underneath in order to monitor for pest activity.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted on the kitchen floor and exhaust filters.
      • Corrective Action(s): Please clean all noted areas.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed an aluminum foil container (used for take out) was being washed in the dishwasher. When inquired why the container was in the dishwasher, the owner was not able to respond and tried to take the container away without answering the question.
      • Corrective Action(s): All take out containers and utensils onsite are single use only, meaning they must be discarded after use. Do not reuse single use items.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): A pair of disposable white gloves were hanging on the kitchen handwashing sink. Inquired owner and she showed me her finger with visible wound as the area has some blood. She says that she was using the glove but took it off.
      • Corrective Action(s): Food handlers must have good personal hygiene and should use a band aid on the wound, then wear a new pair of gloves. All gloves should be disposed of when washing hands then change into a new pair of gloves.
      • Violation Score: 3
  35. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed two containers with blue plastic around the rim being used to store garnishes. The containers appear to be reused after original content is removed.
      • Corrective Action(s): Food transferred to food grade containers. Remember not to reuse containers as they cannot be washed and reused.
      • Violation Score: 3
  36. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed a used tofu container storing bitter melon (one sliced chunk and one whole bitter melon) on top of kitchen handwash station. Turned the bitter melon over and observed several mouldy spots on both melon pieces (greyish white fuzz). Operator tried to salvage the melon when asked to discard the melon, then sliced the mouldy parts out.
      • Corrective Action(s): Discarded both bitter melons. Do not use mouldy food.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Stir fry noodles measured at 50C and stored in a large metal bowl (6 inches high) to cool down on the counter.
      • Corrective Action(s): Reviewed proper cooling procedure with operator. Place food into shallow container or portion into smaller amounts so that food can be cooled down quickly.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the kitchen measured to be 10ppm. Operator remixed and tested 200ppm.
      • Corrective Action(s): Use 100ppm bleach sanitizer for food contact surfaces only. Demonstrated how test strips is used to operator. Change solution more frequently and use test strips to verify every time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Newspaper was observed to be used to cover bokchoy in the walk-in cooler. Some items such as raw marinated meats were stored without cover in the walk-in cooler.
      • Corrective Action(s): Do not use newspaper to cover food, use paper towel or proper food grade bags. Always cover food when not in use.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few mice droppings noted under cashier desk.
      • Corrective Action(s): Please remove droppings.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease buildup underneath deep fryer/stove top range.
      • Corrective Action(s): Please remove grease and clean flooring area more frequently.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A dark grey rug was placed in front of the walk-in cooler.
      • Corrective Action(s): Remove rug immediately. Surfaces where food is stored or prepared must be of smooth, non absorbent material.
      • Violation Score: 3