Skip to content
Loading map…

Pho Century Fine Vietnamese Cuisine

6701 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Century Fine Vietnamese Cuisine has been inspected 29 times by Fraser Health Authority since December 13, 2011. The most recent inspection, on September 8, 2026, recorded 1 infraction.

7 of 29 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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 9 times across 9 separate inspections, most recently on November 27, 2024. 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 August 28, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 8 separate inspections, most recently on September 8, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on June 10, 2020. 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 May 17, 2018. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(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.

29 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed upstairs as well as one dead rodent on one of the sticky traps in the corner underneath one of the old equipment shelves
      • Corrective Action(s): Remove dead rodent and replace trap. Remove all droppings and sanitize affected areas. Pest control company has serviced the restaurant last week
      • Correct by; Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of dirt/debris on dishwasher door seal when dishwasher door is opened
      • Corrective Action(s): Clean surfaces in the dishwashing area throoughly.
      • Correct by: immediately
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed upstairs underneath shelves as shown to staff member
      • Corrective Action(s): Remove droppings and ensure to block any holes that may be leading to rodent entry
      • Correct by: immediately
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed on upper level on floor beside the chest freezers.
      • Corrective Action(s): Remove droppings and clean/sanitize affected areas
      • Correct by: Today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -First floor level: the white shelving unit by the exterior door entrance
      • -First floor level: in the room with the electrical panel on the floor
      • -Second floor level: on the floors underneath some of the shelving units as well as the floors where the chest freezer room is
      • Corrective Action(s): 1) remove all droppings
      • 2) sanitize affected areas
      • 3) Contact pest control for a visit. Ensure pest control is writing down their observations for rodent activity and providing recommendations to you
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed (see code 304)
      • Buildup of wet debris/mildew beside dishwasher on the floor.
      • Corrective Action(s): 1) remove all droppings (see code 304)
      • 2) Find a way to clean the floor beside the dishwasher and remove the buildup
      • Correct by: immediately
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One hole observed in upstairs level where the electrical outlet is, showed this to staff
      • Corrective Action(s): Seal the hole to prevent rodent entry
      • Correct by: This week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some rodent droppings observed:
      • -Kitchen floor in the corner beside the stove
      • -Upstairs on the floor underneath the tables
      • -Upstairs in the hot water boiler room
      • Corrective Action(s): Clean the above mentioned areas.
      • Send copy of next pest control report to EHO
      • Correct by: Today
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Still some rodent droppings observed on upper level, showed this to staff on site
      • Corrective Action(s): Remove remaining droppings, clean affected areas.
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered tray of raw meat in prep cooler across stove
      • Corrective Action(s): Ensure all food items are covered
      • Correct by: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floors in the following areas:
      • - Second floor dry storage areas
      • -First floor, in the front bar shelving area and on the floor beside the upright glass door cooler
      • -Kitchen: underneath the meat slicer table (on the floor) and on the floor beside the stove area
      • Corrective Action(s): Remove all droppings
      • Contact pest control company for a visit ASAP
      • Follow up to be conducted
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some holes observed in second floor which could be providing entry point for rodents
      • Corrective Action(s): Seal all holes to prevent rodent entry
      • Correct by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed, see code 304 for details on location. Cleaning must be done consistently throughout premises.
      • Corrective Action(s): Remove droppings and clean floors of kitchen, bar area, and sweep through the upstairs storage area. Re-organize the upstairs storage area to move boxes off the floor
      • Correct by: Today
      • Violation Score: 15
  10. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 Hydrated noodled not kept in a cooler
      • 2 Bean sprouts in water not kept in a cooler
      • Date to be Corrected By: √
      • Corrective action
      • 1 Operator claims hydrated noodles were just prepared at the time of inspection. Food was put back in a cooler.
      • 2 Operator claims Bean sprouts in water left at room temperature for 2 hours. Food discarded at the time of inspection.
      • Note: Ensure to keep All potentially hazardous Foods at 4 degrees C or below.
      • Corrective Action(s):
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - broth for noodle soup hot held at 48 degrees C. Stove was turned off.
      • Date to be Corrected By: Immediately.
      • Corrective action
      • Reheat broth to 74 degrees C or higher and make sure it is hot held at 60 degrees or higher.
      • - Broth was reheated and operator checked the temperature with IR thermometer.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 Hydrated noodles were left at room temperature and measured 19 degrees C.
      • 2 Washed cilantro left at room temperature and measureed 14 degrees C.
      • 3 Condensed milk for iced coffee prepared in cups and left at room temperature.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • 1 Hydrated noodles in bucket was time-stamped for 2 hours and must be discarded after 2 hours.
      • NOTE:
      • - Soak noodles up to half way and take out more noodles when needed.
      • 2 Washed cilantros must be kept at 4 degrees C or below. This is to prevent from microbial growth.
      • - immediately put back in cooler.
      • 3 condensed milk must be kept in cooler after opening as instructed on the original container.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer solution in bucket measured 10 ppm chlorine.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • - Adjust the solution to 100-200 ppm chlorine.
      • - Check with test strip after making sanitizer solution.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 Used cloth was re-used to clean the grill.
      • 2 Onios and gingers were prepared on dishwasher sink (dirty dishes and food debris present).
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • 1 New, clean cloth must be used to properly clean grill. This is to prevent from cross-contamination
      • 2 Onions and gingers, discarded at the time of inspection.
      • NOTE:
      • - All foods must be prepared at food prep sink.
      • - Dishwashing sinks are for dirty dishes only.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris, container, and grease noted underneath.
      • Date to Be Corrected By: 28-July-2023
      • Corrective action
      • - Clean and disinfect greased area. Food debris and grease can attract pests.
      • Corrective Action(s):
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • - Operator's Food Safe Level 1 has expired.
      • Date to be Corrected By: 21-Aug-2023.
      • Corrective action
      • - Operator must hold FoodSafe Level 1.
      • Corrective Action(s):
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - In operator's absense no staff on duty has FoodSafe Level 1.
      • Date to be Corrected By: 21-Aug-2023.
      • Corrective action= At least one staff on duty must hold FoodSafe Level 1 21-Aug-2023
      • NOTE:
      • - go to www.foodsafe.ca and take foodsafe level 1 course online OR in person
      • - After taking the course (both operator and at least one staff) email the proof of FoodSafe Level 1 Certification to the District EHO).
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts, eggs noted at room temperature.
      • Corrective Action(s): Potentially hazardous foods must be maintained at 4C or colder. If kept above 4C, items may only be used for up to 2 hours before being discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): WIping cloths to be kept in sanitizer when not in use.
      • Corrective Action(s): WIping cloths to be kept in sanitizer when not in use. If you feel bleach has too strong a odor, you may switch to quaternary ammonia at 200-400ppm. Consult your chemical supplier.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at handwashing station in kitchen.
      • Corrective Action(s): Rolls purchased for dispenser too big. Use roll of paper towel on spindle for the time being.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts and lettuce in kitchen stored at ambient temperature.
      • Corrective Action(s): Bean sprouts and lettuce must be stored in cooler or in ice water (4C or less)
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop stored in ambient temperature water.
      • Corrective Action(s): Store rice scoop in clean dry container. Container and scoop must be washed, rinsed and sanitized every four hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored above bean sprouts in upright cooler
      • 2) Newspaper used to soak up oil by fryer
      • Corrective Action(s):
      • 1) Store eggs on bottom shelf in case of breakage.
      • 2) Do not use newspaper. The paper and inks are not meant for food contact.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Eggs stored out at room temperature.
      • 2) Bean sprouts stored in room temperature water.
      • Corrective Action(s):
      • 1) Store eggs at 4C or below.
      • 2) Bean sprouts must be stored in ice water or in the cooler at the waitress station.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water.
      • Corrective Action(s): Rice scoop must be stored in ice water or in a dry clean container. Scoop and container must be washed, rinsed and sanitized every four hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoops stored directly in ice in the upstairs ice machine and in the cooler downstairs by the waitress station.
      • Corrective Action(s): Ice scoops must be stored up and out of ice to prevent contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Noodles and raw beef stored in buckets that previously held fertilizer for plants.
      • Corrective Action(s): Use food grade materials only. Remove buckets.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that one staff member on-site has FOODSAFE Level 1 or equivalent.
      • You may look for an instructor who teaches and provides examinations in your preferred language at https://www.foodsafe.ca/
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in the back kitchen blocked off with a dishwashing rack
      • Corrective Action(s): Handwash sinks must be clear for use ALL THE TIME -do not block them off -use the utility sinks for other purposes
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scooper upstairs found buried in the ice machine
      • Corrective Action(s): Dishwash the ice scooper and discard the affected ice with the handle. Store the ice scooper in washable container outside of the machine
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sinkful of defrosting chicken wings with cold running water.
      • Corrective Action(s): Do not remove the frozen meats from the plastic packaging when defrosting under running water.
      • Leave the frozen meats in the plastic packaging then submerge in the running water to protect from contamination
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Frozen hamburger patties in plastic packaging observed in boiling water
      • Corrective Action(s): Discard patties
      • Do not defrost packaged food in boiling water -the packaging will melt and contaminate the foods
      • Remove the packaging then place in the boiling water -as part of the cooking process
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1-door display upstairs showing internal temperature of wontons at 8 deg C. Air temperature at 9 deg C
      • Corrective Action(s): Remove all perishables from unit into other fridges/freezers.
      • Adjust/repair unit to maintain foods at or below 4 deg C
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking observed in Walk-in cooler without barrier inbetween: cooked onions and ginger bowls
      • Corrective Action(s): Keep lids on all foods to protect from contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1-door display upstairs is too warm
      • Corrective Action(s): Adjust/repair unit -maintain foods at or below 4 deg C
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Dry storage area in the back next to the water heater: onions, garlic, potatoes have mouse droppings all over the food, behind the shelves, on the floor
      • Corrective Action(s): Discarded all the foods
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature chlorine sanitizing washer final rinse tested at 0ppm as per test strips
      • No Daily concentration logs are maintained for the washer -worker does not know when the last time the washer was tested for sanitizer strength
      • Corrective Action(s): Repair washer
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Infestation apparent in the dry storage room as per the droppings found throughout the foods, floor and behind equipment
      • No professional pest control is monitoring the restaurant
      • Corrective Action(s): You are to close the restaurant immediately.
      • Remove all droppings from the effected areas
      • Hire a pest control company and submit a work report on the condition of the restaurant
      • All foods in the dry storage area are to be kept in rodent proof containers (lids must snap tight)
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No sanitizer residual in dishwasher -tested at 0ppm
      • Corrective Action(s): Repair dishwasher
      • Violation Score: 9
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts are left out at more than 2 hours -the container is too large to use within 2 hours
      • Operator is not using the timer to time track the food item at room temperature
      • Corrective Action(s): Discard bean sprouts.
      • Only take out SMALL portions that will meet the 2 hour maximum period at room temperature
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the kitchen -bucket for towels has ~0ppm bleach residual
      • REPEAT infraction and was noted in the May 10, 2018 routine inspection
      • Correction Order issued
      • Corrective Action(s): Maintain your bleach sanitizer buckets >100ppm bleach residual as per your chlorine test strips
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink at the back area has no handsoap coming out of dispenser
      • REPEAT infraction: also cited September 13, 2017 routine inspection
      • Correction order issued
      • Corrective Action(s): Adequately stock your handsinks with paper towels and liquid soap. Keep clear for use
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in dry storage room upstairs under the shelves. Droppings observed in the dry storage room on the main floor next to the washrooms
      • Corrective Action(s): Clean and disinfect the affected areas
      • Operator is to hire a professional pest control company and submit the report to me within 3 days
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Droppings observed in the dry storage room upstairs and dry storage room downstairs next to the washrooms
      • Corrective Action(s): Clean and disinfect these areas
      • Violation Score: 3
  23. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN found Ice scooper buried in the ice machine.
      • NOTE: repeat infractions will require increased enforcement such as $345 tickets
      • Corrective Action(s): dishwash scooper, discard ice
      • Store ice scooper in a clean bucket outside of machine
      • Violation Score: 5
  24. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scooper observed buried in ice machine upstairs.
      • Ice wand not protected from contamination in freezer -mixed in directly with other foods
      • Bowls are used for bulk scoopers
      • Corrective Action(s): Dishwash the ice scooper. Maintain it in a washable bucket outside of the ice machine
      • Dishwash the ice wand. Maintain it in a clean plastic bag or container when storing away.
      • Do not use bowls for bulk foods -use handled scoopers for bulk foods -handle-up when lodged in the food
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available for the dining area at time of inspection -discussed with worker -they are only using water for cleaning between customers then bleach at the ends of the day
      • Wiping towels left on counters after use in the kitchen and dining area.
      • Corrective Action(s): You MUST be using an approved sanitizer for cleaning food contact surfaces.
      • Dilute bleach solution at >100ppm residual is the minimum (1/2 teaspoon bleach + 1 liter water)
      • Leave the rinsed towels in the bleach solution after use.
      • Violation Score: 5
  25. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): New Observation:
      • -again observed worker rinsing mint leaves in front area designated handsink -this was cited in a routine inspection back in September
      • Corrective Action(s): DO NOT USE YOUR DESIGNATED HANDSINKS FOR ANY OTHER PURPOSE OTHER THEN WASHING HANDS
      • Correction Order issued
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Still no accurate thermometer available for front display cooler
      • Corrective Action(s): Operator to email me picture verification there is an accurate thermometer at food level for this fridge by Friday: [email protected]
      • Violation Score: 1
  26. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -1 large container of marinating raw beef stored above ready-to-eat foods (lettuce/green onions/sprouts) in Walk-in cooler
      • -Large container of bean sprouts stored at room temperature
      • -Ice scooper buried in ice machine
      • Corrective Action(s): -Do not store raw meats/seafoods/eggs above ready-to-eat foods -operator is to place sign in walk-in cooler where these foods are to be stored down and away from ready-to-eat foods
      • -Perishable foods stored at room temperature must be time-stamped: 2 hour maximum:
      • Time out of fridge: _______
      • Time to discard: (+2 hours)
      • -Ice scooper to be stored in a washable container outside of ice machine -ice in machine to be discarded immediately
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Front display fridge has no thermometer at food level
      • Corrective Action(s): Place thermometer
      • Violation Score: 1
  27. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • -frozen meats observed stored at room temperature
      • Corrective Action(s): Do not thaw meats at room temperature!
      • Acceptable methods are:
      • -overnight in the fridge
      • -under running cool water (original plastic protective cover in-place on food)
      • -as part of the cooking process
      • Violation Score: 1
  28. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 large buckets of beef bone stock broth observed cooling at room temperature with just a fan -temperature of broth 40.1 deg C
      • Worker indicates the broth has been there for about 1 hour after cooking
      • Corrective Action(s): IMPROPER COOLING
      • You must use ice baths &/or cooling wands for large buckets of soup to meet
      • Step 1: 60 deg C to 20 deg C within 2 hours
      • Step 2: 20 deg C within 4 hours
      • Operator recooked 2 of the buckets and 1 bucket was placed in an ice bath -OK
      • Place Cooling Signs at the back as a reminder
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): knife stored under microwave -uncleanable area
      • tong stored on post -not a regularly sanitized area
      • Corrective Action(s): Store your utensils in clean and sanitized areas such as your magnetic strips, or washable containers
      • Dishwash these implements immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A number of handsinks deficient at time of inspection:
      • -front handsink blocked off with soaking mint leaves, worker was using a hanging towel for wiping hands
      • -back handsink next to washer has no single drying method -no paper towel dispenser available, and sink was blocked off with buckets
      • -upstairs washroom has no single drying method -paper towel dispenser empty, no single dispensing soap available -remove the bar soap -not allowed
      • Workers are NOT washing their hands after contamination points
      • Corrective Action(s): -ALL designated handwash sinks must have
      • 1. single drying method: paper towels in a dispenser
      • 2. single dispensed soap: pumped soap
      • 3. clear for use
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Onions, flour stored directly under sinks
      • 2. Preparation cooler has foods stored above inserts and air vents
      • 3. hose bib at dishwash sink has no backflow prevention device
      • 4. Food workers are eating/drinking in the kitchen -drink cups observed
      • Corrective Action(s): 1. Do not store foods directly under sinks
      • 2. Do not exceed the fill-lines in your preparation cooler: i.e. must be below air vents for the top
      • 3. Place a check valve / vacuum breaker before the hose to protect the water supply
      • 4. No eating/drinking in kitchen -remove all employee cups
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris under shelves upstairs storage areas
      • Corrective Action(s): Clean and disinfect these areas today and more regularly
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. One shelving rack next to public washroom -lowest level is too close to the ground: uncleanable area
      • 2. Daily temperature/concentration logs are not being maintained
      • 3. Overstuffing the Walk-in cooler: foods are being stored directly on the ground in the "walk-in" area
      • Corrective Action(s): 1. increase the height of the lowest level to at least >15cm
      • 2. maintain temperature logs for fridges daily
      • -maintain chlorine concentration logs for washer daily
      • 3. Do not store foods on the floor in the "walk-in" area unless they are on carts
      • Violation Score: 3
  29. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website