Pho Chan

19 - 800 McBride Blvd, New Westminster · Restaurant

28 inspections

Routine InspectionOct 14, 2025
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mice droppings noted beside the cooking equipment, under storage table.
  - Corrective Action(s): Thoroughly clean these areas and continue monitoring for mice.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: There's grease build up under the cooking equipment. The exhaust hood is overdue for servicing.
  - Corrective Action(s): Clean the area under and around the cooking equipment. Get the hood serviced.
  - Violation Score: 3
Routine InspectionMay 1, 2025
1 infraction
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
  - Observation: There's no paper towels inside the back kitchen.
  - Corrective Action(s): As discussed, provide paper towels in a dispenser at the BOH.
  - Violation Score: 1
  - 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Hoisin sauce noted being stored in its orginal can after opening.
  - Corrective Action(s): Transfer canned foods into foodgrade containers after opening.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning required under the stoves, coolers, in between equipment.
  - Corrective Action(s): Thoroughly clean the kitchen.
  - Violation Score: 3
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Sanitizer in spray bottle was mislabeled. The bottle had "detergent" written on it.
  - Corrective Action(s): Ensure all chemicals are properly labeled.
  - Violation Score: 3
Routine InspectionNov 18, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Peanut sauce, moist noodles noted at room temperature.
  - Corrective Action(s): After lunch rush, foods must be moved into the cooler.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Flour used for breading chicken wings had remnants of marinade in it.
  - Corrective Action(s): As discussed, sieve the flour to remove the clumps. Discard the four and wash the container at the end of the day.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mice droppings noted on opened bag of flour. Droppings noted in the dry storage area beside the cook line.
  - Corrective Action(s): Discard the entire bag of flour. Clean the droppings using bleach sanitizer. Continue with pest control services.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning required
  - Corrective Action(s): Clean in and around all coolers, under and around all cooking equipment.
  - Violation Score: 3
Routine InspectionMay 22, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Green onion in oil observed to be stored at
  - room temperature
  - on the tray above the prep cooler.
  - Corrective Action(s): The operator transferred the green onion in oil
  - inside the large prep cooler during inspection
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Food debris observed in the blade guard of the
  - meat slice.
  - Corrective Action(s): Ensure to disassemble all removable parts
  - of the meat slicer to clean thoroughly.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: 1) Rodent droppings observed underneath
  - the large prep cooler, preptable, and in the
  - chemical room.
  - 2) Few cockroaches caught on the glue trap underneath
  - the large prep cooler. One live adult cockroach
  - observed behind the under counter cooler
  - by the cookline
  - Corrective Action(s): 1) Remove the droppings. Clean and sanitize the
  - affected areas with bleach solution
  - 2) Replace the glue trap with a new one.
  - - contact the pest control company
  - - Continue to monitor for new pest activities.
  - - Follow all the recommendations provided by
  - the pest control technician.
  - Date To Be Corrected By : Today
  - Violation Score: 3
Routine InspectionDec 7, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Trays of cooked chicken were being double stacked inside the prep without lids/covers in between.
  - Corrective Action(s): Cover foods with lids before storing in them in the cooler. Do not double stack trays of food without covers/lids in between them.
  - Violation Score: 3
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation: Some frozen foods were being thawed at room temperature.
  - Corrective Action(s): Thaw foods inside the cooler or under running water.
  - Violation Score: 1
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning required.
  - Corrective Action(s): Clean under and behind equipment in the FOH, under the 3-compartment sink, under the shelves in the walk-in cooler. Clean the inside of the ice machine as discussed.
  - Violation Score: 3
Routine InspectionJul 13, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Peanut sauce observed at room temperature.
  - Corrective Action(s): As discussed, after lunch/dinner rush, move the sauce into the cooler.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping cloth solution in the back of house (BOH) did not have any sanitizer in it.
  - Corrective Action(s): Ensure wiping cloths are fully emersed in the water/bleach solution and that the bleach concentration is 200ppm.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: One of the pieces on the meat slicer that directly contacts the food being sliced has several cracks on it.
  - Corrective Action(s): As discussed, replace this piece.
  - Violation Score: 3
Follow-Up InspectionMar 2, 2023
0 infractions
Follow-Up InspectionMar 1, 2023
0 infractions
Routine InspectionFeb 28, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Dishwasher rinse only reached 68 degC at plate level after 4 tries.
  - Corrective Action(s): Dishwasher rinse temperature must reach at least 71 degC at the plate level. Get it serviced. Until then, wash dishes as instructed.
  - Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mice droppings noted under the diswasher and 3-compartment sink. Staff indicated that they have a pest control company coming in for servicing.
  - Corrective Action(s): Pull out everything from under the dishwasher and sink and clean the droppings using bleach solution. Keep pest control reports onsite for review.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning required.
  - Corrective Action(s): The baffles on the exhaust hood requires cleaning; there's grease buildup under and around the stoves which require cleaning.
  - Violation Score: 9
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: None of the staff on duty had FS level 1 or its equivalent certification
  - Corrective Action(s): At least one staff member must have FS level 1 certification at all times.
  - Violation Score: 1
Follow-Up InspectionNov 14, 2022
0 infractions
Routine InspectionNov 7, 2022
2 infractions
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
  - Observation: Rice was being reheated in the rice warmer. Temperature of the rice was 44 degC.
  - Corrective Action(s): Leftover rice MUST be reheated in the microwave before being placed in the rice cooker for hotholding. The rice cooker is not meant to be used as a stove to reheat foods. It keeps hot foods hot.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1) Cooked chicken was stored next to raw chicken. In the prep cooler across from the grill, raw chicken was stored above cooked chicken.
  - 2) Salad rolls are stored in open crates in the walk-in cooler. These are not food grade containers!
  - Corrective Action(s): 1) Always store raw chicken below or away from cooked foods or salads.
  - 2) Purchase some food grade containers with lids to store salad rolls.
  - Violation Score: 9
  - 212 - Operator has not provided acceptable written food handling procedures [s. 23]
  - Observation: Cooler and hotholding temperatures are not being recorded daily. The name of the month is not written on the previous logs.
  - Corrective Action(s): Start recording all you cooler and hotholding temperatures DAILY. Write out the name of the month as well as the year.
  - Violation Score: 1
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning required. Baffles on the exhaust hood has a lot of grease build up. The floor under and around coolers and cooking area require cleaning.
  - Corrective Action(s): Clean all areas thoroughly.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The handle on the soap dispenser in the men's washroom is broken.
  - Corrective Action(s): Replace the soap dispenser or provide soap in the build in dispenser that's at the sink.
  - Violation Score: 3
Follow-Up InspectionJun 6, 2022
0 infractions
Routine InspectionMay 31, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): OBSERVATION : 1) FOOD COOLER AT TILL, TEMP.
  - AT 9C.
  - 2) FOOD COOLER IN FRONT KITCHEN (BESIDE
  - HAND SINK), TEMP AT 15C
  - Corrective Action(s): CORRECTION : 1) BEAN SPROUTS DISGARDED,
  - RECURRING ISSUE - COOLER TO BE
  - REPLACED AS DISCUSSED.
  - 2) ALL PHF INSIDE THIS COOLER WAS
  - DISGARDED. COOLER NEEDS TO BE MAINTAINED .
  - AT 4C OR LOWER. DO NOT STORE
  - PHF IN COOLER UNTIL SERVICED
  - Violation Score: 15
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
  - Observation: OBSERVATION : THERE IS NO PAPER TOWEL
  - DISPENSER INSIDE STAFF WASHROOM .
  - Corrective Action(s): CORRECTION : PUT DISPOSABLE PAPER TOWEL DISPENSER
  - INSIDE STAFF WASHROOM
  - Date To Be Corrected BY: JUNE 6, 2022
  - Violation Score: 1
  - 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): OBSERVATION : 1) PLATES WITH BEAN SPROUTS
  - STACKED ONTOP OF EACH OTHER WITH NO
  - BARRIER.
  - 2) FOOD CONTAINERS FOUND TO HAVE
  - NO LIDS IN THE COOLERS
  - Corrective Action(s): CORRECTIVE ACTION : 1) BEAN SPROUTS
  - DISGARDED. DON'T DOUBLE STACK WITH OUT BARRIER IN BETWEEN.
  - 2) COVER ALL FOODS IN THE COOLER .
  - Date To Be Corrected By: MAY 31, 2022
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: OBSERVATION : MICE DROPPINGS NOTED
  - UNDER BACK FOOD PREP COUNTER
  - Corrective Action(s): CORRECTIVE ACTION : CLEAN AREA USING
  - SANITIZER . CONTINUE MONITER FOR
  - MICE .
  - Date To Be Corrected By: JUNE 6, 2022
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: OBSERVATION : COOLER BY TILL AND
  - HAND SINK ARE NOT MAINTAINING
  - TEMPERATURE
  - Corrective Action(s): CORRECTIVE ACTION: HAVE COOLERS
  - SERVICED TO MAINTAIN 4C OR LOWER.
  - Date To Be Corrected By: JUNE 6, 2022
Follow-Up InspectionAug 3, 2021
0 infractions
Routine InspectionJul 27, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooked meats were observed being stored at room temperature by the stove.
  - Corrective Action(s): After lunch rush, all PHF's must be placed back inside the coolers as discussed.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Meat slicer was dirty. The base of the blender had a buildup of spilt liquids.
  - Corrective Action(s): The meat slicer must be taken apart and sanitized every 4 hours. All equipment must be washed after use.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Raw meats were being stored above the stock in the prep cooler. The stock pot wasn't covered.
  - Corrective Action(s): Always store raw meats below ready to eat foods or vegetables. Cover all foods in the coolers.
  - Violation Score: 3
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation: Meats were being thawed at room temperature.
  - Corrective Action(s): Foods must be thawed under running water or in the cooler as discussed.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Some nymphs observed under the 3-compartment sink in the dishwashing area. A patron had found a cockroach in their soup as well.
  - Corrective Action(s): Contact a pest control company to address the issue and send me copies of the service reports.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Sanitation requires improvement.
  - Corrective Action(s): Do a deep clean and thoroughly clean under all the counters in the front service area. There's an accumulation of food debris under the counters. Clean behind and around the soup pot that is being stored beside the walk-in cooler. Clean under the 3-compartment sink and dishwasher.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Small undercounter cooler located by the front hand sink was at 11 degC. The cooler was used to store mainly sauces.
  - Corrective Action(s): Foods were relocated to different coolers. Get the cooler serviced. Do not use it until it can maintain a temperature of 4 degC or below.
  - Violation Score: 9
Follow-Up InspectionJun 19, 2020
0 infractions
Routine InspectionJun 18, 2020
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation: Cooked chicken is made ahead of time and cooled then stored in the cooler. Then during lunch/dinner rush, the chicken is placed in the upright, display warmer. However, the chicken is not reheated to 74 degC then held at 60 degC. Operator warms the chicken up in the warmer and keeps it in there around 50 degC. Then when an order comes in, he takes the chicken from the oven and reheats it before serving it.
  - Corrective Action(s): This is NOT acceptable. Foods must be reheated quickly to at least 74 degC, then held at 60 degC. This is a REPEAT OFFENCE. Remove the "warming oven" from the premises. DO NOT STORE THE OVEN ON-SITE. You can no longer use this equipment for reheating purposes.
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: REPEAT OFFENCE: Wiping cloths are being stored on cutting boards, counters, etc. They are not being stored in a sanitizing solution.
  - Corrective Action(s): All wiping cloths must be stored inside a sanitizing solution at all times.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Employees are not washing their hands adequately. The soap in the soap dispenser at the back handsink is dry which means that it isn't being used.
  - Corrective Action(s): Train all employees to wash their hands frequently. Wearing gloves doesn't mean that you can touch food and non-food items without washing your hands in between. Clean and refill the soap dispenser in the back kitchen.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Containers of food/stock in the coolers and walk-in cooler are not covered. Menus are being used in the prep coolers as a "liner". Raw meats are stored above vegetables or stock.
  - Corrective Action(s): Cover all foods as discussed. Remove all menus. Clean the shelves, inside of all coolers. Store raw meats below vegetables and other cooked foods.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Upright cooler beside the walk-in cooler was at 16 degC. Move the crushed garlic, tofu, and peanut butter sauce to another cooler.
  - Corrective Action(s): Fix the cooler. It must be able to maintain 4 degC or below at all times.
  - Violation Score: 3
Routine InspectionMar 31, 2020
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Some packaged sprouts were stored in the drink cooler in the cash bar area. The cooler temperature was 11 degC.
  - Corrective Action(s): Donot store sprouts or any other PHF's in this cooler. Storage of non-PHF's like pop is okay.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): A couple of wiping cloths were stored on the counters.
  - Corrective Action(s): Always store wiping cloths in a sanitizer solution.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Foods in the walk-in cooler are not covered.
  - Corrective Action(s): Cover all foods in the walkin cooler. Also, store raw meats away from or below vegetables and cooked foods e.g. sprouts
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning required.
  - Corrective Action(s): Clean all the doors and insides of the coolers, under and around cooking equipment.
  - Violation Score: 3
Follow-Up InspectionDec 12, 2019
0 infractions
Routine InspectionDec 6, 2019
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Cooked chicken is taken out of the cooler and placed in a warming oven to heat up. As per operator the meat is kept "warm" during lunch rush and then on order, it's reheated on the grill prior to serving. Temperature of meat in the warming oven was at 36 degC; warming oven temperature was set to 70 degC.
  - Corrective Action(s): As discussed, cooked and cooled chicken must be reheated to 74 degC within 2 hours prior to serving. So if you're placing it in the warmer, the warmer must be turned up high enough to reheat the meats to 74 degC.
  - Violation Score: 5
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Several cooked items are being stored out at room temperature. However, inspection was conducted during lunch rush.
  - Corrective Action(s): As discussed, after lunch rush (around 2pm) all potentially hazardous foods e.g. cooked meats, sprouts, etc MUST be cooled and placed inside the coolers or held above 60 degC.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping cloths are being kept on counters. There's a dirty towel that's meant to be used under cutting boards.
  - Corrective Action(s): Wiping cloths must be stored in the sanitizer bucket as discussed. Don't use dirty towels under cutting boards. Use disposable towels and discard after use.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General sanitation is poor. There's grease buildup on equipment, storage bins, under and around shelves, etc. The grates on the floor drain in the back kitchen are plugged with food debris and there's a piece of plastic placed around the drain.
  - Corrective Action(s): Remove the dirty piece of plastic. Remove the drain cover and scrub it clean. Clean all surfaces as discussed.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1) Paper towel dispenser in the back kitchen is not working.
  - 2) Dishwasher is leaking.
  - Corrective Action(s): 1) Get the paper towel dispenser fixed. Operator placed some loose paper towels at the sink during the inspection.
  - 2) Operator has ordered new piping for the dishwasher and will fix the leak once the parts arrive. He indicated that the parts are coming from the states and will take 7 days to arrive.
  - Violation Score: 9
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: There's no small probe thermometer to measure food temperature e.g. cooked chicken
  - Corrective Action(s): Buy a small probe thermometer.
  - Violation Score: 1
Follow-Up InspectionMay 24, 2019
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: - Ensure food items in cooler are covered
  - Date To Be Corrected By 2019/05/24
  - Corrective Action(s):
Routine InspectionMay 23, 2019
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooked chicken in hot holding cabinet measured at 29-35 Degrees Celsius. Operator indicated that the chicken is cooked then cooled at room temperature before being placed in hot holder
  - Correction: Hot holding cabinet is not meant for reheating food, discard the chicken and ensure that cooked chicken is placed into a cooler or a hot holder immediately after being cooked
  - Corrective Action(s):
  - Violation Score:
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping towels observed on the counters and preparation table. Towel appears to be dirty and used. No sanitizer bucket available on-site. Operator indicated towels are used and brought back home for laundry.
  - Correction: Ensure a sanitizer bucket is available for washing the towels on-site and ensure food contact surfaces are wiped with sanitizer.
  - Corrective Action(s):
  - Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1. Food in preparation cooler and walk-in cooler (e.g. broth, shrimps) have no Cover. Raw meat observed above cooked beef in walk-inn cooler.
  - Date To Be Corrected By 2019/05/23
  - 2. Plastic take out bowls observed to be submerged in bulk goods.
  - Correction: 1. Ensure all food items are covered and have all raw meat and seafood placed below cooked meat.
  - 2. Use a scoop with handle for dispensing food (dry goods), ensure handle is situated upright and not in contact of dry goods
  - Corrective Action(s):
  - Violation Score:
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1. heavy grease build up observed behind stove and noodles observed on the ground beside preparation cooler.
  - Date To Be Corrected By 2019/05/23
  - 2. Exhaust hood observed to be layered with black grease build up.
  - Correction: 1. Deep[ cleaning required, ensure sanitary conditions are maintained
  - 2. Maintain sanitary condition, increase clean-up frequency of exhaust hood.
  - Corrective Action(s):
  - Violation Score:
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler measured at 11 Degrees Celsius.
  - Correction: Contact technician to repair the cooler, move all potentially hazardous items to other coolers /freezers
  - Date To Be Corrected By May 24/09
  - Corrective Action(s):
Routine InspectionJan 17, 2019
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Raw meats/seafood are being stored above cooked or ready to eat foods inside coolers.
  - Corrective Action(s): Always store raw meats/seafood below cooked foods.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: The premise requires a thorough cleaning. The exhaust hood is overdue for servicing. Operator claims that it will be serviced this coming Sunday.
  - Corrective Action(s): Thoroughly clean the premise. Clean the build-up on cooler doors, rice cookers, backsplashes, under and around cooking equipment, sweep and mop under all shelving and equipment.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sprouts are being kept in the undercounter fridge that's under the cash register. The fridge temperature was 13.8 degC. Thermostat adjusted during the inspection. Sprouts were moved to a working cooler.
  - Corrective Action(s): Do not use this fridge to store PHF's unless it can maintain a temperature of 4 degC or below. Monitor using the thermometer that's inside the cooler.
  - Violation Score: 3
Routine InspectionMay 29, 2018
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): 2 buckets of soup stored in the cooler with temperature of 35 Degrees Celsius.
  - Correction: Food must be cooled in an acceptable manner, which is from 60 Degrees Celsius - 20 Degrees Celsius by using ice wand or ice bath within 2 hours. Then form 20 Degrees Celsius - 4 Degrees Celsius within 4 hours by putting into cooler.
  - This is a repeat violation.
  - Corrective Action(s):
  - Violation Score:
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) Sprouts soaked in water at room temperature, internal temperature is 20 Degrees Celsius.
  - 2) Soaked noodles left at room temperature, internal temperature is 20 Degrees Celsius.
  - Correction: Discard sprouts and noodles, since owner indicates food were placed outside for 2 hours.
  - This is a repeat violation
  - 3) Cooked chicken and pork meat left at room temperature, internal temperatures of those 4 trays of meat were 18-19 Degrees Celsius.
  - Correction: Food has been discarded. Only smaller portion can be placed at room temperature for maximum 2 hours and discard after.
  - Corrective Action(s):
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No chlorine in the spray bottle.
  - Correction: Chlorine with 100 ppm must be available all the time in the spray bottle for sanitation purpose. Owner has prepared bleach solution during inspection.
  - Corrective Action(s):
  - Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): No lid for the soup bucket that stord in the walk in cooler.
  - Correction: All the food that stored in the cooler must has proper cover or lid on it.
  - Corrective Action(s):
  - Violation Score:
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: No label on the sanitizer spray bottle.
  - Correction: Label the spray bottle with "sanitizer".
  - Date To Be Corrected By 1 day
  - Corrective Action(s):
  - Violation Score:
Follow-Up InspectionSep 8, 2017
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was mixed with soap; no chlorine detected. Discussed. Do not mix soap and bleach. Use only water with bleach for sanitizing. New bleach sanitizer prepared.
  - Corrective Action(s):
  - Violation Score: 5
Routine InspectionSep 7, 2017
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation: 1) Large bowl of chicken breasts was left out at room temperature. No time tracking. Internal temperature ranges from 23.8 degrees Celsius to 31.4 degrees Celsius. No Food safety plan available. Operator indicated that the chicken had been cooked at 10 am and that they were cooling it before placing in the cooler. Cooling curve discussed. Foods must be cooled from 60 Celsius to 20 Celsius within 2 hours; then from 20 Celsius to 4 Celsius within 4 hours. Approximately 15 pounds of chicken discarded. See also notes under unsafe cooking.
  - 2) Three large buckets of broth were being cooled at room temperature. 44 Degrees Celsius internal temperature. 5 Gallon buckets are too large to use for cooling unless you use ice baths and/or ice wands. Broth was cooked "this morning," operator estimated around 12 pm which was 3.5 hours previous. Broth should reach 20 Celsius within 2 hours of cooling. Broth discarded. Food safety plan is required for this item.
  - Corrective Action(s):
  - Violation Score: 25
  - 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
  - Observation: Chicken and other meats are "partially" cooked, then cooled and reheated before serving. Of note, bowl of chicken breast noted under improper cooling infraction was noted to be very pink in the middle. Picture taken. When questioned about safe cooking temperatures, the operator did not know the safe temperature required to cook chicken. Chicken must reach an internal temperature of at least 74 Celsius before it is served or cooled. Failure to cook chicken to at least 74 Celsius every time can result in food borne illness. Food safety plan is required for this item detailing safe cooking temperatures and cooling procedures.
  - Corrective Action(s):
  - Violation Score: 25
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: 1) Large bins of sprouts stored in tepid water; 23 degrees Celsius. Discarded.
  - 2) Approximately one dozen eggs left at room temperature. 26.6 degrees Celsius. Discarded.
  - Corrective Action(s):
  - Violation Score: 25
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Storage shelves for clean dishes are dirty and grimy. Clean and sanitize. containers used to hold "clean" utensils are dirty. Clean and sanitize.
  - Corrective Action(s):
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Dirty cleaning cloths left out on food prep surfaces with no trace of bleach. No prepared bleach is kept anywhere in the front or back kitchen. Spray bottle used for customer tables has no detectable bleach. Keep all cleaning cloths in buckets of prepared bleach sanitizer at all times while operating.
  - Sanitize your counters frequently.
  - Corrective Action(s):
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Back kitchen hand sink is plugged, does not drain. Repair. Also was being used as a shelf for dirty dishes. Keep sink accessible for hand washing at all times. Do not put items in or on top of any hand washing sinks. Paper towel dispenser at front kitchen hand sink is not working. Repair.
  - Corrective Action(s):
  - Violation Score: 25
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: No food workers were noted as washing hands during entire inspection, which was over 2 hours long. No paper towel noted in garbage cans. If staff are washing hands frequently and properly you should see used paper towels in the nearby garbage cans.
  - Corrective Action(s): Hand washing discussed. Repair sink and paper towel dispensers and place garbage cans near each handsink for easy use.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1) Eggs are kept on a low shelf in front of the grill; splatterred with grease and grime. This is a very unsanitary practrice. Keep all foods in clean areas.
  - 2) Plastic containers and colanders with holes in bottom and sides are being used for food storage. These containers can not protect food from contamination and are not acceptable for food storage. Of note a plastic colander full of rice was found in a filthy microwave. Rice was discarded.
  - 3)Numerous meats are let uncovered in all fridges. Keep all foods covered during storage at all times.
  - Corrective Action(s):
  - Violation Score: 9
  - 212 - Operator has not provided acceptable written food handling procedures [s. 23]
  - Observation: Submit food safety plans for all food items that were noted as unsafe during this inspection. Eggs, Sprouts, chicken, rice, and broth.
  - Corrective Action(s):
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Fruit flies and some house flies observed throughout. Flies flew out of bread bin when lid was lifted. Full fly strip noted in washroom. glue trap hung near back of kitchen is covered in flies; glue is starting to drip down. Remove glue trap from kitchen.
  - Corrective Action(s):
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: See #306 - Premise is very dirty with food debris which attracts pests. Clean.
  - Corrective Action(s):
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Entire kitchen is very dirty. Grease and food debris has accumulated under all equipment. This is contributing to the fly problem. Clean entire kitchen, ensuring that you pull out all large equipment and clean behind and underneath. All three microwaves in kitchen were noted as being covered inside with extensive splatters of food and pooling grease. Clean all equipment and shelving including microwaves and inside of fridges.
  - Corrective Action(s):
  - Violation Score: 15
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): Paint brush is used for basting food. This is not food grade. Use only food-grade utensils for cooking. Discarded.
  - Corrective Action(s):
  - Violation Score: 3
  - 310 - Single use containers & utensils are used more than once [s. 20]
  - Observation: Disposable take-out containers were observed being washed in the dishwasher for re-use. Do not re-use disposable dishes.
  - Corrective Action(s):
  - Violation Score: 3
Follow-Up InspectionJul 10, 2017
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Sprouts and cooked noodles are being stored out at room temperature.
  - Corrective Action(s): After lunch/dinner RUSH, move these foods into the cooler.
  - Violation Score: 5
Routine InspectionJul 6, 2017
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Meatloaf in a pan was stored on top of the refrigerated inserts with the cover down. Temperature of the meatloaf was 9.7 degC. Operator said that the meatloaf had been there since last night. Meatloaf was discarded.
  - Corrective Action(s): As discussed follow proper cooling procedures for foods. Once cooked, cool foods to room temperature over the counter (under 2 hours) and then place it inside the cooler to cool it down to 4 degC.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: 1) Cloths are being kept over the counter or prep tables.
  - 2) General sanitation is very poor.
  - Corrective Action(s): 1) All wiping cloths MUST be stored inside a bucket with sanitizing solution e.g. bleach. Change the solution every 2-3 hours. Do not store dry rags all over the kitchen.
  - 2) A thorough cleaning is required. Clean all dishes, equipment and countertops as discussed. Clean under the stoves and inside coolers.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Both hand washing sinks did not have any paper towels in the dispenser.
  - Corrective Action(s): Always stock the soap and paper towel dispensers at the sinks. Talk to staff about proper hand washing procedures and make sure they are washing hands before handling foods, etc.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1) Raw meats were being stored above vegeables in the walk-in cooler.
  - 2) The ceiling lights in the kitchen do not have covers. One of the lights under the exhaust hood has burnt out.
  - Corrective Action(s): 1) Always store raw meats below any cooked foods or vegetables.
  - 2) Provide light covers for the lights. Replace the burnt out bulb under the exhaust hood.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Fruit flies observed in several areas of the kitchen. Hanging sticky traps are being used in the back kitchen area.
  - Corrective Action(s): Make sure the traps are not hanging over or close to food prep areas.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1) Prep cooler across from the stove was measured to be 9 degC. Chicken that was being cooled over the counter and around 30-40 degC was placed in that cooler along with other foods that had been stored on the counter.
  - 2) Cardboard boxes used to store items are ripped, have oil stains or mold on them. The nonstick coating of the pan in the small rice cooker in the back has been scraped off in some areas.
  - Corrective Action(s): 1) Don't move hot foods into the cooler until it has cooled down to around 20-25 degC or else it will warm up all other foods around it in the cooler. Get the cooler unit checked. It must be able to maintain a temperature of 4 degC or below.
  - 2) Replace all cardboard boxes with proper storage containers that can be washed as required. Replace the rice cooker pan.
  - Violation Score: 9
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: At least one prep cooler had a thermometer in it that wasn't working.
  - Corrective Action(s): Check to make sure that all fridge thermometers are working and replace the ones that aren't.
  - Violation Score: 1