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Pho Century Fine Vietnamese Cuisine

6701 Kingsway, Burnaby · Restaurant

28 inspections

  1. 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
  2. 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
  3. Follow-Up Inspection

    0 infractions

  4. 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
  5. Follow-Up Inspection

    0 infractions

  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. Follow-Up Inspection

    0 infractions

  16. 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
  17. Follow-Up Inspection

    0 infractions

  18. 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
  19. Routine Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. Routine Inspection

    0 infractions