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Pho 68 (Burnaby)

7360 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pho 68 (Burnaby) has been inspected 20 times by Fraser Health Authority since September 2, 2021. The most recent inspection, on July 17, 2026, found no infractions.

3 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 10 times across 10 separate inspections, most recently on July 16, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 9 times across 9 separate inspections, most recently on July 16, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on August 14, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 19, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 14, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): No ice wand present to cool soups after they are taken off stove. Staff indicated that soups are left at room temperature once they are taken off stove before being trasnferred to containers to put inside the walk in cooler. There is no accelerating of the cooling process currently being done by staff.
      • Corrective Action(s): This is a repeat issue. As mentioned previously, staff must be accelerating the cooling process instead of just leaving soups at room temperature to cool. Operator to obtain ice wand immediately; follow up inspection to be done. Failure to properly cool food items will result in tickets as this was noted previously.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher only achieving ~68 deg C after rinse cycle after multiple attempts.
      • Corrective Action(s): 1) Get dishwasher repaired. Dishwasher repair person was on the way at time of inspection
      • 2) In the meantime, dishes can be run through the dishwasher as the preliminary wash. Then they must be sanitized in your 2 compartment sink by filling up one of the two compartments with bleach and water (1/2 tsp bleach per 1 liter of water) at 100 ppm chlorine. Dishes must be fully submersed for 2 minutes and then can be removed and air dried. This is only permitted until the dishwasher repair person arrives today to fix your dishwasher.
      • Follow up to be conducted tomorrow.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen was blocked by garbage bin
      • Corrective Action(s): Garbage bin removed; do not block this handwash station
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cabbage being prepped/cut right next to the sink where raw meat was being thawed with water.
      • Corrective Action(s): Do not cut/prep/wash cabbage next to raw meats. Rewash cabbage and move it away from this area. Any cabbage that is not being cooked must be discarded.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt/grease debris observed:
      • -Underneath stoves (in between)
      • -Dry storage area on the floors and on the shelf with the bulk bins
      • -Inside walk in cooler on the floors
      • Corrective Action(s): Clean all above mentioned areas thoroughly.
      • Correct by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher only achieving ~68 deg C after rinse cycle. Dishwasher repair person was on the way at time of inspection.
      • Corrective Action(s): Repair dishwasher immediately. You will not be permitted to operate with a non functional dishwasher this weekend. See code 302 for temporary fix until the dishwasher has been repaired by your repair person today.
      • Correct by: immediately
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) 4 buckets of pho broth cooling at room temperature - pho broths all above >60C currently. Staff stated they could not find the ice wands and could not describe the cooling curve.
      • 2) Several baskets of deep fried spring rolls cooling at room temperature
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • 1) Broth moved into sink with ice water. Stir constantly.
      • 2) Move spring rolls into coolers
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No sanitizer in 2 spray bottles
      • 2) Wiping cloths stored directly on coutner
      • Corrective Action(s):
      • 1) Ensure you have at least 100ppm bleach sanitizer (1tbsp in 4L of water)
      • 2) Store wiping cloths in sanitizer solution between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station has no soap, no paper towels and is blocked by a garbage can
      • Corrective Action(s): Handwashing stations must be fully stocked (soap, paper towels and hot and cold running water), and must be easily accessible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Basket of cooked spring rolls placed directly on bucket of raw chicken
      • 2) Raw spring rolls placed on worn wooden board placed over garbage can
      • 3) Foods stored in open cans
      • Corrective Action(s):
      • 1) Ensure that cooked foods don't touch raw foods
      • 2) Do not place foods on top of the garbage can, or on worn wooden boards.
      • 3) Transfer foods from can to food safe container when opened to prevent chemical leaching
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some activity noted in pest report
      • Corrective Action(s): Ensure that your kitchen is thoroughly cleaned and sanitized, and place food in pest proof containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up behind cookline
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee due in amount of $150.00
      • Corrective Action(s): Pay permit fee immediately
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed throughout kitchen. Traps in place from pest control
      • Corrective Action(s): Ensure to consistently replace traps once they are full as well as improve sanitation to prevent more flies from coming
      • Correct by: today and ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • -Buildup of debris on shelving unit across from stove (showed this to staff member)
      • -Buildup of debris on floor in dry storage area
      • Corrective Action(s): Clean above areas thoroughly
      • Correct by: Today
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease debris observed underneath cooking line, some food debris also observed underneath dry storage racks
      • Corrective Action(s): Clean above mentioned areas thoroughly
      • Correct by: This week
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sinks obstructed with a bag of noodles.
      • Corrective Action(s): Operator relocated bag of noodles at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal item (phone) observed on food prep counter in the front area.
      • Corrective Action(s): Operator relocated personal item at the time of inspection. Do not place personal items on top of food prep counters.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION: Inserts of food (fried tofu, fried fishcake, chopped greens) observed to be kept ontop of inserts in perp cooler measuring 11C, 14C, 12C.
      • Corrective Action(s): Operator reports the food times were made within half hour. Food times were moved to working cooler at the time of inspection.
      • DO NOT KEEP INSERTS ONTOP OF OTHER INSERTS AS IT CANNOT KEEP TEMPERATURE BELOW 4C.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food being thawed on floor in walk in cooler
      • 2) Food being cooled on floor by the gas ranger
      • Corrective Action(s): Do not keep food on the floor.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Reddish brown build-up observed inside ice machine
      • Corrective Action(s): 1) Turn machine off and discard all ice
      • 2) Clean (top part of ice grill where the water runs down)
      • 3) Scrub hard with soap
      • 4) sanitize
      • 5) air dry
      • 6) turn machine back on
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts of food (Fried tofu, Fried fish cake, chopped green onions) observed to be kept ontop of inserts in a prep cooler measuring 18C, 19C, and 12C.
      • Corrective Action(s): Operator reports Food items were placed in cooler within the last hour. Operator relocated all food items to working cooler.
      • DO NOT PLACE INSERTS ONTOP OF INSERTS.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Fly traps observed above food prep areas.
      • 2) Food observed to be thawing on floor in walk in cooler
      • 3) Reddish-brown buildup observed inside ice machine
      • 4) Personal items observed on top of food prep areas
      • 5) Knives observed to be stored on surfaces not cleaned with sanitizer
      • Corrective Action(s): 1) Remove all fly traps above food prep areas
      • 2) Do not keep food on floor level
      • 3) Remove all ice from ice bin and discard prior to cleaning
      • 4) Do not keep personal items on food contact surfaces
      • 5) Do not keep kitchen utensils on un-sanitized surfaces.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen beef observed to be placed in still water.
      • Corrective Action(s): Ensure to thaw meat items in either running water or inside the walk in cooler. Operator turned on cold running water at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) High level of grease buildup observed on vents above the fryer
      • 2) High level of food debris observed on the floor along the back wall through out the kitchen
      • Corrective Action(s): 1) Ensure to clean and sanitize vents on a routine basis. If issue persists, a sanitation log will be requested to be maintained.
      • 2) Perform and FULL CLEAN UP. Ensure all surfaces and hard to reach corners are cleaned and sanitized on a ROUTINE BASIS.
      • Date To Be Corrected: Dec 5th
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Reddish brown mildew observed on ice machine
      • 2) Hand washing sink in front area observed to be leaking
      • Corrective Action(s): 1) Discard all ice & turn machine off, Clean with hot water and soap, Rinse, Sanitize with sanitizer, air dry, turn machine back on.
      • 2) Ensure faucet is not leaking.
      • Date To Be Corrected: Dec 5
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: System indicates that the operator has not paid the annual permit fee.
      • Corrective Action(s): Pay the annual permit fee to receive a valid decal.
      • Violation Score: 1
      • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Missing Operating Permit Certificate. Operator unable to locate their Operating Permit Certificate. Repeat violation.
      • Corrective Action(s): Order a replacement. Instruction provided.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Pest control is still missing at this facility. Repeat violation.
      • Corrective Action(s): Hire a professional pest control company for regular inspections. Submit a contract to the health inspector. Refer to report #DSOG-CFRUMV for more details.
      • Correct by: May 9, 2023
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometer inside the undercounter cooler in the main kitchen. Repeat violation.
      • Corrective Action(s): Provide working thermometer inside all refrigeration units.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at the middle handwashing station is not operating.
      • Corrective Action(s): Fix the paper towel dispenser and ensure to dry hands thoroughly using single use paper towels.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Operating Permit is not posted.
      • Corrective Action(s): Post the Fraser Health Operating Permit in a conspicuous area with a valid decal.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Pest control is missing at this facility.
      • Corrective Action(s): Immediately hire a professional pest control company for regularly inspections. Pest control management system is required as part of your Sanitation Plan to control and prevent any future pest issues. Submit a contract that indicates frequency of inspections, targeted pests, and control measures.
      • Correct by: One month.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometer inside the undercounter cooler in the kitchen.
      • Corrective Action(s): Provide a working thermometer inside the noted cooler. All coolers must have working thermometers to adequately measure ambient temperature.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Unable to verify FOODSAFE level 1 certificate.
      • Corrective Action(s): Submit a copy of the owner's or staff FOODSAFE level 1 or equivalent. At min one FOODSAFE trained staff must be working at all times.
      • Violation Score: 1
  13. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts, jalapenos and limes stored above 4C.
      • Corrective Action(s): Cut vegetables must be stored 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): Some wiping cloths not in sanitizer, just sitting on counter.
      • Corrective Action(s): All wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
  14. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken patties measuring 27C stored inside microwave.
      • Corrective Action(s): Patties must be held at 4C or below, OR 60C or higher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths still not stored in sanitizer.
      • Corrective Action(s): WIping cloths must be stored in sanitizer when not in use. Have a sanitizer bucket in all prep areas.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeated violation. Employee observed to wash gloved hands.
      • Corrective Action(s): Gloves are not a substitute for handwashing. EAch time gloves are soiled, gloves must be discarded and hands properly washed before putting on a new pair.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buckets of pho broth stored directly on the floor.
      • Corrective Action(s): Do not place any food containers directly on the floor; once these are placed on counters, the counters will also be contaminated.
      • Violation Score: 3
  15. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Wiping cloths still not stored in sanitizer.
      • 2) Rice scoop stored in ambient temperature water
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • 1) Wiping cloths need to be stored in sanitizer solution. Have bucket in all prep areas and ensure they are easily accessible.
      • 2) Store scoop in an ice water bath at 4C or below; consider placing this insert into your prep cooler if possible
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands.
      • Corrective Action(s): Gloves are not a substitute for handwashing. Each time gloves are soiled, gloves must be discarded and hands properly washed before putting on a new pair.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed shelling shrimp into bucket placed on floor. Staff member placed bucket on food prep surface.
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED - Do not prep food on the floor. Clean and sanitize food prep surface and bucket before re-using.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease closest to fryer mostly cleaned; however, large amounts of grease still remain behind and underneath grill and on sides of equipment.
      • Corrective Action(s): CORRECTION ORDER ISSUED - clean and sanitize areas noted.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard noted on grill.
      • Corrective Action(s): CORRECTION ORDER ISSUED - Do not use cardboard as it cannot be adequately cleaned and sanitized.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several large 5 gallon buckets of pho broth noted on the floor along the back hallway. All measured 60C or above.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Do not allow to cool at room temperature as this is not quick enough.
      • 1) Staff began to cool buckets of pho broth in the prep sink using cold water. Ensure this is stirred constantly and cold water replenished when it warms.
      • 2) Purchase cooling wands to facilitate cooling.
      • 3) Do not stick hot buckets of broth in the cooler as this may overwhelm the unit. It must be cooled prior to placing into the cooler.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts and cut lime stored in ice water solution. However bean sprouts measured 10C.
      • Corrective Action(s): Do not fill bean sprout or lime bucket above water line.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice found in microwave measured 30C. Staff stated it had been out at ambiet temperatures for over two hours.
      • Corrective Action(s): Rice must be hot held at 60C or above
      • OR
      • or a small portion must be taken out, and if not used, discarded after two hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer.
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both front handsinks have food debris and/or equipment in them. This is a repeat violation.
      • Corrective Action(s): As per previous inspections, one sink must be designated the handwashing station and the other as a dump sink for drinks. In previous discussions with operators, the handsink at the end of the station is the handsink and the other (closer to the POS) is the dump sink. The handwashing station must be used for handwashing ONLY.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw beef sitting on top of a pallet in walk-in freezer.
      • 2) Buckets of pho broth stored directly on the floor.
      • Corrective Action(s):
      • 1) Store food in food grade containers.
      • 2) Do not have buckets stored directly on the floor - the bottom is now contaminated and will contaminate food prep surfaces when on top.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive grease noted under cookline.
      • Corrective Action(s): Clean and sanitize area noted.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Round cardboard cut out used to cover pan.
      • Corrective Action(s): Do not use cardboard as it cannot be adequately cleaned. Cardboard discarded.
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing sink obstructed by garbage can.
      • Corrective Action(s): Ensure handsink is not blocked. Garbage can moved at time of inspection.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Deep fry batter out at ambient temperature
      • 2) Rice in bowl left in microwave
      • 3) Sprouts and other vegetables out at ambient temperature
      • Corrective Action(s):
      • 1) Store fry batter in cooler when not in use; take out a small portion at a time
      • 2) Store rice in cooler when not needed
      • 3) Sprouts and other vegetables were put on ice; however, temperature was not low enough. Use an ice water bath and ensure containers are partially submerged. Use a smaller portion as necessary.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Rice scoops stored in ambient temperature water
      • 2) Sanitizer not available near cookline, available only near dishwasher and up front
      • Corrective Action(s):
      • 1) Rice scoops must be stored in ice water. The scoop and container must be washed and sanitized every 4 hours.
      • 2) Have a bottle of sanitizer near the cookline for convenience.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Back handwashing station blocked by garbage can.
      • 2) Front handwashing station used for cleaning blenders.
      • Corrective Action(s): Handwashing stations are for handwashing only and must be easily accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Ice scoop stored directly in ice.
      • 2) Cardboard was used to line unused grill.
      • Corrective Action(s):
      • 1) Scoop must be stored up and out of ice to avoid contamination.
      • 2) Do not line grill with cardboard as it is not easily cleanable.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large, deep bins of spring roll filling in walk-in cooler.
      • Corrective Action(s): Separate into smaller shallower bins to facilitate faster cooling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Baked chicken stored at room temperature, measuring 28C.
      • 2) Chicken wings recently deep fried, stored at room temperature.
      • Corrective Action(s):
      • 1) Discard chicken. Potentially hazardous foods must be cooled to 4C, or held at 60C.
      • 2) Move chicken wings to cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitizer spray bottle did not work. Sanitizer inside bottle did not have any detectable chlorine.
      • 2) Rice scoops stored in room temperature water.
      • Corrective Action(s):
      • 1) Make a new 100ppm chlorine sanitizer solution. Purchase new spray bottles.
      • 2) Rice scoops in ice water. Water must be changed out every 4 hours, and the scoop and container put through the dishwasher.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Handwashing station at far end of cookline clogged with food.
      • 2) Handwashing station near prep sink had various items such as rubber bands and containers. Hand sink did not have paper towels.
      • Corrective Action(s): Handwashing stations are for handwashing ONLY. Ensure they are fully stocked at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Various foods stored in buckets that previously held soap and rinse aid for the dishwasher.
      • 2) Spring rolls were being made in the office area.
      • 3) Ice scoop stored directly in ice machine.
      • 4) Worker cell phones stored on food contact surfaces.
      • Corrective Action(s):
      • 1) Foods must be stored in food grade containers. All foods that have been stored in these buckets must be discarded. Remove all buckets that are not food grade.
      • 2) The office area is not a food prep area. Food must be prepped in the food prep area.
      • 3) Ice scoop must be stored up and out of ice machine to prevent contamination from dirty hands.
      • 4) Do not store items not needed for food prep on food contact surfaces.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Meat in prep sink thawing in stagnant water.
      • Corrective Action(s): Foods must be thawed under cold running water or in the cooler overnight.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Raw wood used as working platform over prep sink.
      • 2) Buckets that previously held soap and rinse aid for dishwasher used to store food.
      • Corrective Action(s):
      • 1) All surfaces must be smooth, impervious to water and easily washable.
      • 2) Use only food grade buckets.
      • Violation Score: 15

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