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Penang Szechuan Cuisine

15228 Russell Ave, White Rock · Restaurant

16 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handwashing station obstructed at the beginning of the inspection. (Being used as a prep sink)
      • 2. Hand soap missing at the two compartment sink by the dishwasher.
      • Corrective Action(s): Please ensure both sinks are always fully stocked with hot and cold running water, liquid soap, paper towels.
      • The middle sink can be used as a dump sink, but must never be obstructed as it is also the primary handwashing sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Single use containers (bowls) observed used as scoops and stored with the food.
      • Corrective Action(s): Scoops must have a handle. When scoops are stored in the food, the handle must not touch the food.
      • To be corrected by: Dec 22, 2025
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Few frozen bags of meat observed being defrosting at room temperture.
      • Corrective Action(s): DO NOT defrost at room temperature.
      • Defrost in cooler a few days ahead or defrost under cold running water.
      • Meats returned to cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime accumulation observed along the cookline, between the gaps of the friers and the stove. Grease observed on the floor below and behind the cookline.
      • Handles, shelving surfaces, exterior surfaces of equipment observed sticky.
      • Corrective Action(s): Please deep clean the kitchen.
      • To be corrected by: Dec 22, 2025
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packaged chow mein noodles, bean sprouts, and a case of tofu stored at room temperature on counters.
      • Corrective Action(s): Operator moved the above potentially hazardous food items into the walk-in cooler. Ensure all perishable food items are stored in the cooler/freezer immediately after receiving them into the facility.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available at the start of the inspection inside the kitchen prep area.
      • Corrective Action(s): Operator made a bleach sanitizer solution measured at 100ppm. Ensure this is made before the restaurant opens.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 large pieces of frozen meat stored on the floor next to the dishwashing area to thaw. Surface temperature of the frozen meat measured at around 4C. Operator stated that the meats are thawed overnight in the sink without running cold water.
      • Corrective Action(s): Operator was instructed to place frozen meat in the sink to thaw under running cold water. Alternatively, thaw in the cooler or submerge under cold water bath and change the water every 30 minutes.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ladle for soup was kept at room temperature and not changed throughout the day. Operator put lade inside cold water. Ensure to change water every 2 hours. 2. Scoops without handles were stored directly inside flour and rice bags.
      • Corrective Action(s): Store scoops outside of food and recommend getting scoops with handles.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables and sprouts stored at room temperature in large quantities. Premises was not busy at the time of inspection.
      • Corrective Action(s): Do not store cut vegetables, sprouts and other potentially hazardous foods at room temperature. Operator was instructed to re-locate them back into the cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food not stored in a sanitary manner in the room that used to be the washroom.
      • Corrective Action(s): Do not use a washroom to store food.
      • Toilet must be completely covered or removed to consider using this space for food and all food must be kept in its packaging and in containers to protect it from contamination. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up on debris and dust between equipment.
      • Corrective Action(s): Clean between and behind equipment so premises is free of dust, debris and food build-up. Correct by March 26, 2024.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweet and sour soup cooked on the stove and then hot hold in CrockPot at 40 C.
      • Corrective Action(s): Ensure equipment for hot holding is able to keep food above 60 C (food must be cooked/reheated to 74 C and equipment must be preheated).
      • Soup was made at 1130. Operator was instructed to cool down food and store in it the cooler and reheat on order.
      • Follow proper hot holding methods and/or obtain new equipment if necessary.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lemon scented bleach used as surface sanitizer and registered at 50 ppm for chlorine.
      • Corrective Action(s): Use unscented bleach for sanitizer solution. Use 1/2 tsp bleach per litre of water for a 100-200 ppm solution.
      • Operator went to go purchase bleach at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap observed at the dedicated hand wash sink and sink obstructed by garbage and empty containers.
      • Corrective Action(s): Hand sink must be kept free of obstruction and be fully stocked with hot and cold running water, liquid soap and single-use towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease behind, underneath and between equipment.
      • Corrective Action(s): Clean more frequently to prevent build-up.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing access obstructed by garbage bin.
      • Corrective Action(s): Garbage bin was moved at the time of inspection however, replace bin with one that fits underneath the sink so the sink is not being obstructed. Correct immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of flour, sugar and other dry goods are kept open.
      • Corrective Action(s): Keep dry goods such as flour and sugar in pest proof containers with lids on. Correct by the next routine inspection.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available at the hand sink.
      • Bins obstructed hand sink.
      • This is a repeat violation.
      • Corrective Action(s): Staff placed soap in dispenser at item of inspection and moved bins.
      • Hand sink must be equipped with hot/cold running water, liquid soap and single-use towels at all times and be free of obstruction at all times.
      • Failure to comply may result in further enforcement action.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot and sour soup hot held in the crock pot was around 50-55 C.
      • Corrective Action(s): Ensure soup is heated to 74 C on the stove before placing it into the hot holding unit (crock pot). The crock pot must be preheated before using. Hot foods must be hot held at a minimum temperature of 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not available. Staff made bleach solution at the time of inspection.
      • Corrective Action(s): Ensure a food contact surface sanitizer is made at the time of opening and changed frequently. Store wiping cloth inside the solution. Use sanitizer on counters and other food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink obstructed by buckets on the floor and dishes all around the dish.
      • Corrective Action(s): Ensure handwashing sink is free of obstruction at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff washing hands with gloves on.
      • Corrective Action(s): When washing hands, use bare hands and then put on clean gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cardboard used to cover foods in walk-in cooler. Left over canned food kept in the can.
      • Corrective Action(s): Do not use cardboard to line food. Transfer left over food in a can to a food-grade container.
      • Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease behind and underneath equipment and on shelves.
      • Corrective Action(s): Ensure all areas of the food service establishment are kept clean and free of food debris/grease.
      • Increase frequency of cleaning.
      • Correct by March 16, 2023.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Covers for light fixtures in kitchen are missing.
      • Corrective Action(s): Light fixtures must be covered with non-breakable material in the event that a bulb breaks. This is to protect the kitchen from glass contamination.
      • Correct by March 31, 2023.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer prepared at the time of inspection.
      • Corrective Action(s): Prepare a bleach-water solution of 100-200 ppm bleach by mixing 2 tbsp of bleach in 1 bottle of water. Use this to sanitize all food contact surfaces.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The high temperature dishwasher is not reaching 71 degrees C. on plate surface during sanitizing cycle.
      • Corrective Action(s): The high temperature dishwasher must reach at least 71 degrees C to adequately sanitize the plate surface. Since there is only a 2 compartment sink present, it is not viable to use manual warewashing as an alternative method. The restaurant will only serve take out orders until the dishwasher is fixed tomorrow morning. Doing take out only will allow the operators to keep up with washing dishes manually. Make sure to contact the Health Inspector before resuming to fully open again. The business owners have verbally agreed to offer take out only service.
      • Correction Date: Immediately.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer buckets prepared did not have cloths dispensed inside them. The cloths are stored on the counter tops.
      • Corrective Action(s): All cloths must be stored in the sanitizer bucket containing 100-200 ppm bleach so that any pathogens on te surface area are destroyed when the cloths are used to clean food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink closest to the the cooking station was obstructed by thawing shrimp.
      • Corrective Action(s): All hand sinks must be easily acessible by employees so that they may adequately wash their hands to prevent the spread of pathogens and cross contamination.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees were observed not washing their hands and using gloves as a replacement for hand washing.
      • Corrective Action(s): It was explained to the employees that gloves should not be used as a replacement for hand washing. Make sure all employees wash their hands adequately and at the correct frequency (after handling cash, handling raw food, going to the bathroom, etc.)
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Minced garlic in oil at 11 C. Product was prepared one day ago and taken out of cooler about 2.5 hours ago.
      • 2. Cut vegetables and cooked meats stored on top of under counter cooler. Operator stated they were taken out about 1.5 hours ago for lunch rush.
      • Corrective Action(s): 1. Product was discarded. Do not store garlic in oil (or onion in oil) mixtures at room temperature. Keep in cooler at 4 C or below at all times.
      • 2.Products were moved to cooler as lunch rush had just ended. Do not keep potentially hazardous foods out of the cooler for more than 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand sink used for food prep.
      • Corrective Action(s): Do not use this sink for anything but hand washing. Use the two compartment sink for food prep.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice cooked in rice cooker that has interior coating peeling off.
      • 2. Leftover condensed milk left in cans.
      • 3. Containers of food left on counter right by hand washing sink.
      • Corrective Action(s): 1. Rice was discarded.
      • 2. Condensed milk was transferred into food-grade bottles. Always transfer leftover canned food into food-grade containers.
      • 3. Do not place food right by hand sink as dirty water can contaminate food. This area should be free of food storage.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw shrimp and raw chicken thawing on room counter prior to preparation.
      • Corrective Action(s): Do not thaw foods on counter. Foods were relocated to cooler.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Rice cooker's interior coating is peeling off and can contaminate food. Operator was instructed to not use this rice cooker at the initial inspection.
      • Corrective Action(s): Do not use equipment that is not in good condition. Remove from premises. Failure to comply may result in further enforcement action.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observation: High temperature dishwasher registered at 67.4 C on plate surface during sanitize cycle. Dishwasher was ran six times. and did not reach the required temperature (71C) during any of the runs.
      • Corrective Action(s): Repair/service/replace dishwasher so that it can adequately sanitize (ie. reach a temperature of 71C on plate surface)
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Single use towels are not easy to reach when washing hands from the cook line side.
      • Corrective Action(s): Ensure both sides of the sink have access to liquid soap, single use towels and garbage bin.
      • Violation Score:
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Freezer of domestic fridge/freezer #4 @ -10C
      • Corrective Action(s): Freezer must be -18C or below. Adjust temperature.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires an in depth cleaning.
      • Corrective Action(s): Clean and sanitize all surfaces including cooler, shelves, behind equipment, etc. So that are visibly clean.
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Interior Part (container) of rice cookers, disintegating (coating is coming off) this is a physical hazard.
      • 2. Cardboard and newspaper used to line cut vegetables.
      • Corrective Action(s): 1. Replace rice cookers so that they are intact.
      • 2. Only use food grade material to store and line food. Replace.
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light covers for ceiling lights missing.
      • Corrective Action(s): Place cover on lights to protect food from contamination and to foulitate easy cleaning.
      • Violation Score: