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Pho D' Lite

2 - 4415 Skyline Dr, Burnaby · Restaurant

38 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings (<5) were observed on the floor along the wall by the walk-in cooler.
      • Corrective Action(s): Remove droppings and sanitize affected areas every morning.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A small gap was observed on the floor drain of the kitchen.
      • Corrective Action(s): Have the gap covered (i.e. mesh) to avoid entrance/harbouring/breeding of pests.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon start of inspection, 1 bucket of raw bean sprouts in water, and a bowl of chopped scallions in oil were stored in room temperature with surface temperature reaching up to 21C. Staff were not using the dedicated prep cooler for storing condiments as previously discussed.
      • Corrective Action(s): Staff returned the bean sprouts and scallion oil into cooler. Do not store in room temperature.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1 opened can of hoisin sauce was stored in the walk-in cooler. Leftover contents were not transferred into a food grade container after opening.
      • 3 orange home depot buckets were being used for storing broth in the walk-in cooler. 1 other home depot bucket was observed stored on site but not in use.
      • Corrective Action(s): Transfer all leftover contents of metal/aluminum cans into a food grade container such as a plastic or metal insert.
      • DO NOT use the orange home depot buckets for storing broth - they are not food grade. The contents of these 3 buckets in the walk-in freezer must be prioritized in order of use, and then do not use the buckets for storing food. This will be verified upon follow-up inspection.
      • Date to be corrected by: 1 week - August 14, 2024.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in the following areas:
      • > Dry storage corner to the left of the swinging doors
      • > Dry storage shelves next to the walk-in cooler
      • > Dishwashing line
      • Corrective Action(s): Remove droppings, clean and sanitize the floors with a strong bleach solution. Continue to monitor the facility for new droppings, entry points, and sanitation.
      • Date to be corrected by: 1 week - August 14, 2024
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed several holes throughout the facility that may allow pest entry:
      • > Floor drain below the dry storage rack next to the walk-in cooler - part of the drain has been intentionally broken off so that staff can direct a drainage pipe down into the drain.
      • > Ceiling panels directly above the dry storage racks have been moved around after work by a technician. Anything moved by a technician during service must be put back into place.
      • > Grated ceiling panel above the walk-in freezer - hole in the corner of the panel
      • > Small gap noted around the pipe coming down from the ceiling above the dishwasher
      • > Mop sink closet is cluttered. There are droppings observed under the raisers used for storing boxes.
      • Corrective Action(s): Seal all holes. Ensure ceiling panels are put back into place so that there are no gaps. Place a cover over the floor drain when not in use to prevent pest entry.
      • Maintain food organization for storage of items so that clutter is minimized. Clutter can contribute to the presence of rodents.
      • Date to be corrected by: 1 week - August 14, 2024
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Four buckets of broth observed in walk-in cooler. Food internal temperature is measured at 64.4oC. Staff indicated the technician is working so they decided to place the buckets in walk-in cooler today.
      • Corrective Action(s): Even though technician is on-site, foods still need to be cooled properly.
      • 60oC to 20oC in 2 hours, at room temperature;
      • then 20oC to 4oC in 4 hours, in cooler.
      • Staff have relocated the buckets to food preparation area.
      • Purchase ice wands to cool foods properly.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked chicken thighs observed in food container and it is placed in the top compartment prep cooler. Food container is not directly stored inside the top compartment, but on top of another cooler. Food internal temperature measured at 24.9oC.
      • 2. Green onion in oil observed at room temperature.
      • 3. Partially cooked rice noodles stored in container at room temperature. Food interanl temperature is measured at 14.4oC.
      • 4. A technician is working on the prep cooler at time of visit, as the prep cooler is not as cold as it should. Air temperature of cooler is measured at 11.9oC. Food temperature is measured at 9.1oC. Technician indicated arrival time was 30 mins earlier.
      • Corrective Action(s): 1-3. Potentially hazardous foods must be stored at least 4oC or less at all times. Foods discarded.
      • 4. Foods are relocated to another cooler. Prep cooler is measured at 3.2oC towards end of visit.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at servery handsink.
      • Corrective Action(s): Handwashing stations must be equipped with hot and cold running water, liquid handsoap, and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Foods are stored on ground in walk-in cooler.
      • 2. Home Depot buckets are used as food buckets.
      • Corrective Action(s): Ensure all foods are stored at least 6 inches above ground.
      • Use food buckets only in food facility.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Heavy rodent infestation observed throughout whole facility. Rodent droppings are observed inside bowls, on plate, on food products, on top of buckets, on floor, and on shelf in the kitehcn. Rodent droppings are also observed outside at dining area such as behind POS system and under booth cushion. One dead baby mouse is observed under booth cushion. It is indicated pest control company comes once a month.
      • Corrective Action(s): Pest control company does not clean for you. Cleaning must be done by operator.
      • Remove all droppings, and sanitize areas.
      • Place all dishes in diswasher for wash.
      • Increase pest control visit to at least twice a month until problem is under control.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole (under front handsink) observed. Also missing or broken ceiling tiles observed.
      • Corrective Action(s): Seal all entry points.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following items require cleaning:
      • -->ventilation exhaust system (due for professional cleaning in December 2023)
      • -->Grill
      • -->Area under grill (excessive amount of grease noted)
      • -->Side of oven
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is too warm, at 11.9oC.
      • Corrective Action(s): Technician is on-site. Ensure temperature of cooler is maintained at 4oC or less.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three staff on duty but none has Foodsafe.
      • Corrective Action(s): At least one staff on duty must be Foodsafe certified.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bucket of bean sprouts, and a bowl each of japapeno, basil and green onion observed storing at room temperature with no time tracking. Also a bucket of noodles in water observed on the ground with no time tracking. Operator indicated foods are just out from cooler. Food temperature of noodles is measured to be 20.2oC.
      • Corrective Action(s): Do not store foods at room temperature. Potentially hazardous foods must be kept cold under 4oC. Foods discarded.
      • **This is the second consecutive routine inspection with the same observation. Failure to comply may result in further enforcement action.**
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer is present in spray bottle but way too strong (over 200ppm chlorine is detected).
      • Corrective Action(s): Reduce bleach poured in spray bottle (1/4 teaspoon bleach/500mL water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Two boxes of fish sauce observed storing under prep table.
      • 2. Rice scoop is stored in stagnant water.
      • Corrective Action(s): 1. Ensure all products are stored at least 6 inches above ground.
      • 2. Store rice scoop in empty container or in ice.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bucket of bean sprouts and a small container of cut limes are observed storing at room temperature. No time track is observed being implemented. Staff indicated bean sprouts was taken out from the walk-in cooler 10 minutes ago. Food temperature is measured to be 16.4oC. After at least 20 minutes, food temperature of bean sprouts only increased 0.7oC, to 17.1oC.
      • Corrective Action(s): Potentially hazardous foods must be stored in cooler under 4oC unless time tracked at room temperature. Foods discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm is noted in bleach sanitizer spray bottle in kitchen. Bleach test strips are present in facility.
      • Corrective Action(s): Bleach sanitizer concentration should be checked daily. Operator has switched solution at time of visit, and at least 100ppm chlorine is observed.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A whisk is observed placed inside kitchen handsink.
      • Corrective Action(s): Handwashing stations must be accessible at all times and clear of items.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Multiple foods observed storing on ground - raw chicken container in walk-in cooler; food buckets in walk-in cooler; boxes in walk-in freezer; and oil.
      • 2. Some foods in walk-in cooler and 3-door prep cooler are not covered.
      • Corrective Action(s): Ensure all foods are stored at least 6 inches above ground, and covered to protect from contamination.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are noted in facility - behind backdoor; under most shelving racks; on shelf around and next to dry goods buckets; floor in mop sink. Pest control company visits monthly. Last visit noted was May 17, 2023.
      • Corrective Action(s): 1. Remove droppings.
      • 2. Sanitize areas - especially sanitize black dirt/debris on floor at corners.
      • 3. Follow recommendations from pest control company.
      • 4. Remove all wooden crates around dishwashing area and store all items 6 inches above ground. Wooden crates only generated a small gap between floor and it is impossible to clean the small space gap. This creates potential harbourage to pests also.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Last professional cleaning noted on ventilation exhaust system was due on September 2022.
      • 2. Floor under cooking line (especially closer to wall) requires cleaning as food debris and/or rodent droppings are observed.
      • Corrective Action(s): 1. Schedule professional cleaning for ventilation exhaust system.
      • 2. Clean floor at cooking line.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several food items stored in prep cooler measured above 4C.
      • > 1 metal container of grilled chicken had internal temperature of 17.3C.
      • > 2 containers of cooked spring rolls had internal temperature of 9.6C.
      • Corrective Action(s): Above food items were discarded at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser at handsink in the kitchen was empty at start of inspection.
      • Corrective Action(s): Soap was refilled immediately. All handsinks must be fully supplied at all times with liquid soap and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice scoop was stored in room temperature water.
      • 2. In walk-in cooler: 2 boxes of vegetables/cilantro were stored on the same shelf next to 2 tupperware of marinating raw meats.
      • Corrective Action(s): 1. Rice scoop must be stored dry or on ice.
      • 2. Reorganize items so that raw meats are stored below and away from ready to eat vegetables and cooked food items.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed one container of frozen pork belly defrosting at room temperature.
      • Corrective Action(s): Pork belly was relocated into the walk-in cooler immediately.
      • > Discussed with staff on site, all frozen foods must be defrosted either in the cooler at 4C or below, or under cold running water.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small hole identified along the bottom of the screen door at the back of the kitchen.
      • Corrective Action(s): Replace screen door, install a secondary door sweep or reinforce the hole identified along the bottom of the screen.
      • Date to be corrected by: 2 weeks.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amount of rodent droppings noted by the screen door, mostly in the right-hand side corner by the identified hole along the bottom.
      • Corrective Action(s): Remove droppings, clean and sanitize this area with a bleach solution.
      • > Frequent cleaning and removal of droppings will help with monitoring for rodent activity.
      • Date to be corrected by: November 25, 2022.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler unable to maintain air temperature of 4C or colder even after adjusting the temperature at time of inspection.
      • Corrective Action(s): Service this cooler immediately to ensure it is fully functioning.
      • All raw meats and seafood must be stored in the walk-in cooler until a follow-up inspection takes place to verify that the cooler can maintain 4C or colder.
      • Date to be corrected by: November 25, 2022.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed several improper cooling practices:
      • > Upon arrival of inspector, 4 buckets of soup broth were immediately moved into the walk-in cooler. Internal temperatures of the broths ranged from 50C to 55C. According to staff, they were prepared in the morning (inspection took place at 2pm).
      • > 1 container of grilled lemongrass chicken was stored in prep cooler insert level after being cooked less than 30 minutes ago according to operator. Internal temperature of chicken measured to be 33.6C.
      • Corrective Action(s): > 4 buckets of soup were removed from walk-in cooler immediately. Normal practice is to place a fan next to the buckets until they have cooled down to 20C. Continue this practice at all times - ensure the temperature is verified using probe thermometer before moving into walk-in cooler.
      • > 1 container of grilled lemongrass chicken was removed from prep cooler to adequately cool down. Again, ensure the temperature is verified using a probe thermometer before placing items into a cooler.
      • Review proper cooling practices:
      • > 60C --> 20C within 2 hours.
      • > 20C --> 4C within 4 hours.
      • > Cooling time starts as soon as food is removed from heat.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several food items were not protected from contamination:
      • > In walk-in cooler: 2 buckets of dried herbs and 1 container of sliced raw beef were not covered.
      • > In prep cooler: 1 container of grilled pork was not covered.
      • > Rice scoop was stored in room temperature water.
      • Corrective Action(s): > All food items must be covered from contamination.
      • > Rice scoop must be stored dry OR on ice.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted one ceiling panel directly above walk-in freezer entrance is missing. Operator stated that the purpose is to vent out hot air.
      • Corrective Action(s): The exposed ceiling panel serves as an entry point for pests. Replace the ceiling panel with a grated cover if extra ventilation is absolutely necessary.
      • Date to be corrected by: August 17, 2022.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Gaskets to prep cooler doors are falling off and in need of replacement soon.
      • Corrective Action(s): Discussed with operator to monitor the condition of the door gaskets to ensure that air is not lost to the surroundings. If there are temperature related violations observed during future routine inspections, the gaskets must be replaced immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Power tools noted underneath the metal storage rack by rice cookers.
      • Corrective Action(s): Remove all items that are not required for the operation of the food premises. Storing items underneath shelving units may contribute to clutter and the harbouring of pests.
      • Date to be corrected by: immediately.
      • Violation Score: 1
  17. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, rice scoop was stored in a pitcher of room temperature water.
      • Corrective Action(s): Rice scoop must be stored on ice OR dry. Staff replaced water with ice immediately.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One bucket of rehydrating noodles measured at 12C. Staff indicated that they are normally kept at room temperature for 1-2 hours before straining the water and putting noodles into the cooler.
      • Corrective Action(s): Bucket of noodles was moved to walk-in cooler immediately. Rehydrating noodles must be kept at 4C or colder. Do not leave in room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution was >200ppm.
      • Corrective Action(s): Solution was diluted to 100-200ppm. Please remember to use test strips on site to verify concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Opened can of oyster sauce in walk-in cooler, uncovered
      • 2) Basket of cooked spring rolls on top shelf of walk-in cooler not covered
      • 3) Box full of raw meats stored on bottom shelf of walk-in cooler next to ready to eat vegetables (onions, spring onions)
      • 4) Opened large of MSG on dry storage shelf.
      • Corrective Action(s): All food kept on the premise must be protected from contamation:
      • 1) Transfer leftover contents of opened cans into a food grade container.
      • 2) Spring rolls were covered with napkins.
      • 3) Raw meats in walk-in cooler were reorganized --> all raw meats or seafood must be stored separate from foods that are ready to eat.
      • 4) Close any opened dry products with elastic band.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • 1) Walk-in freezer --> food debris on the floor and under shelving
      • 2) Walk-in cooler --> food debris under shelving
      • 3) Dishwashing area --> food debris under 2 compartment sink
      • 4) Dry storage shelves --> uncooked rice and food debris on shelf
      • 5) Cook line --> between cooking equipment and vent hood
      • Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan.
      • Date to be corrected by: immediately
      • Violation Score: 9
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bean sprouts in water stored in a large bucket sitting at room temperature; measured at 18C. Staff states bean sprouts are used within an hour.
      • - Foods in walk-in cooler probed at 8C - 10C. Ambient temperature reads 13C on cooler thermometer.
      • Corrective Action(s):
      • - Ensure to have smaller portions of bean sprouts during busy hours. Put ice in bucket to keep them cold during holding. Rest should always be stored in cooler to be maintained at 4C or below.
      • - Transfer all potentially hazardous food (spring rolls, tofu, eggs) inside the walk-in cooler into a cooler that is capable of storing foods at 4C or below. Even during the busy hours, walk-in cooler's ambient temperature should not read 13C. Get it serviced or adjust the temperature to be lower so the stored food products are measured at 4C or below. Do not store any potentially hazardous foods until temperature of 4C or below can be maintained.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front area handsink had no paper towel. Re-usable cloth towel hung on cabinet underneath handsink.
      • Corrective Action(s): Ensure to have all handsinks equipped with hot and cold running water, liquid soap, single use disposable paper towels. Do not use re-usable cloth towel to dry hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Soiled metal wire grill brush found in kitchen.
      • - Dirty frying pans with oil and food residues found on shelve next to grill.
      • Corrective Action(s):
      • - Do not use metal wire brush to clean grill. Staff discarded the brush at the time of inspection.
      • - Ensure to wash and sanitize frying pans after use.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Mouse droppings, grease residues, food scraps observed on floors and hard to reach areas.
      • - Biofilm observed in ice machine.
      • Corrective Action(s):
      • - Clean floor, especially around wall and floor joints, underneath equipment.
      • - Empty the ice machine. Clean and sanitize interior to get rid of all biofilm.
      • Date to be corrected by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler not able to maintain temperature of 4C or below - built in digital thermometer read at 13C.
      • Corrective Action(s): Service the cooler or adjust the cooler temperature. It should be capable of maintaining stored foods at 4C or below.
      • Date to be corrected by: August 23, 2021
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hole in the wall observed underneath 2 comparment sink pipe. Insulator material exposed and scattered on floor.
      • Corrective Action(s): Properly block/pest-proof the hole. Clean up the area.
      • Date to be corrected by: August 23, 2021
      • Violation Score: 1
  21. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No chlorine detected in sanitizer solution.
      • Corrective Action(s): - Make 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water). [Correction Date: Immediately]
      • **Use chlorine test papers to verify sanitizer concentration.
      • **Make fresh sanitizer solution for wiping cloths regularly throughout the day.
      • **This violation has been noted in previous inspection reports. In future, failure to ensure that equipment/ utensils/ food contact surfaces are properly washed and sanitized may result in further enforcement action.
      • Violation Score: 15
  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Approximately 20L of broth in a bucket with tight-fitting lid in walk-in cooler: 7.5 deg C
      • - Operator stated that broth was cooked the night before, stored in the 20L bucket with lid, placed in the walk-in freezer overnight, and moved to the walk-in cooler in the morning.
      • Corrective Action(s): - Discard broth. [Correction Date: Immediately]
      • - Proper time and temperature control method for cooling hot potentially hazardous foods:
      • - ≥60 deg C to 20 deg C WITHIN 2 HOURS
      • - 20 deg C to <=4 deg C WITHIN 4 HOURS
      • - Cool broth in smaller portions.
      • - Use a clean and sanitized ice wand to stir broth to help product cool quickly and allow steam to escape before placing into the walk-in freezer to further cool product.
      • **This violation has been noted in previous inspection reports.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Large bucket of bean sprouts (intended for serving raw) stored in water at room temperature: 11 deg C
      • Corrective Action(s): - Store bean sprouts in ice water or inside the prep cooler. [Correction Date: Immediately]
      • - Bean sprouts intended for serving raw must be stored <=4 deg C at all times to minimize potential bacterial growth.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer not available to sanitize food contact surfaces and clean-in-place equipment (meat slicer).
      • - Wiping cloth used for wiping cutting board surface did not have sanitizer residual.
      • - Lemon Scented "Bleach" labelled as a "deodorizer and not intended for cleaning purposes" is not acceptable and cannot be used to make sanitizing solution.
      • Corrective Action(s): - Obtain regular household bleach (minimum 5.25% sodium hypochlorite).
      • - Make 100-200 ppm chlorine bleach sanitizing solution (1 tsp bleach + 1 L water).
      • - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution.
      • - Remove Lemon Scented "Bleach" from the premises.
      • [Correction Date: Immediately]
      • *Obtain chlorine test papers to verify concentration of sanitizing solution.
      • *Make fresh sanitizing solution for wiping cloths regularly throughout the day.
      • **This violation has been noted in previous inspection reports.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink at kitchen entrance used for storing dirty dishes.
      • Corrective Action(s): - Remove items from handsink. [Correction Date: Immediately]
      • - Handsinks must be accessible and have liquid soap, papertowels, hot and cold running water at all times to facilitate proper handwashing practices.
      • - Handsinks are to be used for handwashing only.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen staff and server observed wearing gloves. Both employees did not change gloves and wash hands between different tasks (raw food handling, serving, discarding garbage, cooking, touching ready-to-eat foods).
      • Corrective Action(s): - Employees instructed to discard gloves and properly wash hands. [Correction Date: Immediately]
      • - Proper handwashing procedures reviewed. Review proper handwashing procedures with all employees.
      • - Gloves do not replace handwashing. Hands must be washed after any source of contamination.
      • **This violation has been noted in previous inspection reports.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Uncovered spring rolls stored near containers of raw meats in prep cooler.
      • 2. Serving scoop stored in 20L chili bucket in walk-in cooler.
      • Corrective Action(s): 1. Cover spring rolls and store away from raw meat to protect spring rolls from potential contamination.
      • 2. Do not store serving scoop in chili bucket. Use a clean and sanitized scoop each time.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings noted along floor/ wall edges behind cooking equipment in the kitchen and in front area below front service counter.
      • Corrective Action(s): - Remove droppings and thoroughly clean above noted areas.
      • - Continue to monitor pest activity and advise your pest control company regarding activity.
      • - Follow recommendations provided by your pest control company.
      • [Correction Date: July 14, 2020]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): - Wood mixing soon has deep cracks and is splintered in several areas.
      • Corrective Action(s): - Discard wood mixing spoon. [Correction Date: Immediately]
      • - Utensils must be in good working order and easily washable.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Caulk behind dishwashing sink beside dishwasher is deteriorating.
      • Corrective Action(s): - Remove dirty and old caulk. Re-caulk above noted area. [Correction Date: August 1, 2020]
      • Violation Score: 1
  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Noted dried meat on slicer and other food utensils stored on a shelf below the meat slicer. Also noted dried vegetables on mandolin that was put away for storage.
      • 2) Bleach solution provided for wiping cloths > 200 ppm Chlorine
      • Corrective Action(s): 1) All food equipment must be properly washed and sanitized prior to storage. Ensure all food equipment is protected from contamination and stored in a sanitary manner at all times.
      • 2) Remix bleach solution. Ensure solution is 100 - 200 ppm chlorine. Manual dishwashing sign provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted thawing prawns and soaking noodles in buckets located in the prep sink. On top of the buckets was a cookie sheet and dirty dishes.
      • Corrective Action(s): Ensure food items are protected from contamination at all times. Do not store dirty dishes near or in the prep sink.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted mould and peeling caulking around the 2 compartment sink and spray sink located near the dishwasher.
      • Corrective Action(s): The caulking needs to be removed and replaced.
      • Violation Score: 1
  24. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large bucket of soup stored in walk in freezer measured at 52C. Soup has not exceeded dangerzone temperature for more than 2 hours. Ice wand not in use, but soup is not covered this time. This is improper cooling and is a repeated violation. Further non-compliance may result in enforcement action such as issuing tickets. Soups and all perishable foods must be cooled properly. Foods must achieve 60C to 20C in 2 hours or less and 20C to 4C in 4 hours or less. If any of these parameters are not met, then the food must be discarded. No cooling records are available. Foods can be rapidly cooled by portioning foods into multiple shallow containers, stored in an ice bath, and/or stored and stirred with an ice wand. Foods cannot be tightly covered when cooling.
      • Corrective Action(s): Portion the soup into multiple buckets. Stir them every 10-30 minutes with the ice wand and check the temperatures every hour to ensure the proper cooling parameters are met. Record this on a cooling record. If cooling parameters are not met then food is to be discarded. Date to be corrected: immediately.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bbq chicken stored on top of insert cooler measured at 19-21C. This product has been in the insert cooler before 1:00pm according to operator and food products were checked at 3:00pm. This is past the 2 hour rule and is a repeated violation. No time tracking is available. Repeated violations of this may result in enforcement action such as tickets.
      • Corrective Action(s): Discard bbq chicken products. Cooked foods must be hot held above 60C or rapidly cooled and held to under 4C. 2 hour time tracking is another option. Mark the container of cooked bbq chicken with the time of when the product is 60C or less and discard after 2 hours. Date to be corrected: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Plates with food debris stored on clean rack. This is a repeated violation. Ensure clean dishes are stored in a sanitary manner
      • 2) Ice wands stored on floor of ice freezer. This is not sanitary as the ice wands should be kept in food products.
      • Corrective Action(s): Re-clean and sanitize the plates and ice wand. Date to be corrected: immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap on side door sweep still noted. Replace or repair door sweep so all gaps greater than 1/4inch are eliminated. This is a repeated violation.
      • Corrective Action(s): Replace or repair door sweep to back door to ensure all gaps greater than 1/4inch are eliminated. Date to be corrected: 3 days
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 large buckets of soup broth stored in walk-in freezer on the floor. Lids were kept on them and temperature measured 60C. Staff reported these were placed in walk-in freezer 1 hour ago from 3:00pm. This is not an acceptable cooling method as lids cannot be tightly fitted on large volumes of soup. Furthermore, ice wands are needed as part of cooling process and multiple shallow portions. No cooling records provided on site. Foods must be cooled 60C to 20 C in 2 hours and 20C to 4C in 4 hours.
      • Corrective Action(s): Remove lids and stir large volumes with ice wands. Portion soup into multiple containers. Proper cooling must be conducted and further non-compliance may result in enforcement action. Date to be corrected: immediately
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Large bucket of bean sprout stored on table at 9.9C measured with probe thermometer. Operator stated these were out 1 hour ago from 3:00pm. No time tracking available.
      • 2) Cooked chicken stored in insert cooler measured at 25C. No time tracking available and operator stated these were cooked 1 hour ago.
      • Corrective Action(s): 1) Bean sprouts must be stored under 4C or less at all times. Store in ice water or under refrigeration.
      • 2) Discard cooked chicken.
      • All potentially hazardous foods can only be stored in dangerzone for 2 hours at most.
      • Date to be corrected: immediately
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoops stored in standing water. This will promote the growth of bacteria
      • 2) Wiping cloth stored on table. These must be stored in sanitizer solution at all times to prevent the spread of bacteria
      • 3) Ice machine has dirt and mold debris. Ice machine must be kept in a clean and sanitary condition.
      • 4) Several plates in the clean section have encrusted food debris on them. Re clean and sanitize these dishes.
      • Corrective Action(s): 1) Store rice scoops in ice water - corrected
      • 2) Store wiping cloths in sanitizer solution - corrected
      • 3) Clear out ice bin and clean and sanitize the inside of the ice machine. Ice machine to not be used until it is cleaned and sanitized and re-inspection conducted
      • 4)Put dirty dishes in dishwasher.
      • Date to be corrected: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station does not contain paper towel. All handwash stations must contain hot water, liquid soap, and paper towel.
      • Corrective Action(s): Provide paper towel at front handwash sink. Date to be corrected: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed scratching face and wiping nose with hand then immediately went to slice beef at the meat slicer.
      • Corrective Action(s): Employee instructed re-wash hands. Retrain all staff on proper handwashing procedures. Hands must be washed after any source of contamination. Date to be corrected: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor mouse droppings noted underneath 2 compartment sink and under clean dish storage rack.
      • Corrective Action(s): Clean and sanitize all areas affected by mouse droppings. Provide pest control report and ensure their recommendations are followed. Date to be corrected: today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Door sweeps are not tight fitting for back door and back door screen. All gaps greater than 1/4inch must be sealed to prevent pest entry.
      • Corrective Action(s): Replace door sweeps to ensure all gaps greater than 1/4inch is sealed. Date to be corrected: 3 days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Water spill on bottom of insert cooler. This is not sanitary and spills must be cleaned up to prevent cross contamination when grabbing items in that cooler.
      • Corrective Action(s): Clean up and sanitize area where spillage has occurred. Date to be corrected: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) No name brand bleach is used on site. Label states this is not to be used for household cleaning purposes.
      • 2) Black garbage bag in walk in cooler used to hold bagged liquorice. The white bag is food grade, but the garbage bag is not.
      • Corrective Action(s): 1) Obtain a bleach product that states it can be used for cleaning on the label.
      • 2) Remove garbage bag and do not store foods in garbage bag.
      • Date to be corrected: today
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings were noted in on the floor in the following areas:
      • - along north wall under/behind prep table near back exit door
      • - along east wall between cooking line and back exit door
      • - under dry storage (packaging) shelving (minor amount)
      • Corrective Action(s): - Thoroughly clean areas noted above to remove mouse droppings. Use bleach solution to disinfect the areas. [Corrected at time of the inspection
      • - Maintain a high level of sanitation particularly in hard to reach areas of the floor.
      • - Continue to monitor these areas daily for any further acitivty, cleaning up any additional droppings and disinfecting area immediately if noted.
      • - Retain a contract with a qualified Pest Control Technician for monthly service (minimum). Provide proof of contract and copy of service report to undersigned at follow up inspection. Note: Pest control report from 22-Apr-2019 was provided at time of the inspection. This is insufficient. Regular service is needed to address issues. Follow all recommendations of Pest Control Technician.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Screen door in place at back door; however, gap noted at the bottom which could allow pest entry.
      • - One ceiling tile (over walk-in cooler) is out of place creating an entrance point for pests.
      • Corrective Action(s): - Install weather stripping at bottom of screen door to eliminate gap or keep exit door closed to prevent pest entry
      • - Put ceiling tile back in place. [Correction date: 2-Aug-2019]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease residue present on exhaust canopy. Decal on canopy indicates canopy was due for service Feb. 2018.
      • Corrective Action(s): - Have exhaust canopy serviced/cleaned. Provide documentation of completion to undersigned. [Correction date: 2-Aug-2019]
      • Note: Exhaust vents which are cleaned by staff appear clean/maintained.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Gauge on dishwasher rinse cycle is reading 120F; machine indicates 150F minimum for wash cycle. Note: Rinse cycle gauge was reading adequate temperature (>180F)
      • - Walk-in freezer was -8C. Although all product was in a frozen state, walk-in freezer should be -18C to maintain quality of food.
      • Corrective Action(s): - Have technician service dishwasher and establish if gauge is reading incorrectly. Repair or replace gauge if it is not reading accurately.
      • - Have technician service walk-in freezer and determine if walk-in freezer is working optimally and if elevated temperature is due to the defrost cycle. Adjust temperature so that it is at -18C and have defrost cycles set for time in which establishment is not busy.
      • [Correction date: 2-Aug-2019]
      • Violation Score: 9
  28. Follow-Up Inspection

    0 infractions

  29. Follow-Up Inspection

    0 infractions

  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in food preparation cooler were above 4C (veggies 6.4C, tofu 5.4C). Staff removed some food into a different container and placed them the walk-in cooler at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not meeting high temperature sanitizing requirement. Final rinse was 58.4C at dish surface.
      • Corrective Action(s): Sanitize the previous dishes from today with 100ppm bleach for 2 minutes and allow to air dry on clean surface. Wash, rinse and sanitize using the three compartment sink method until dishwasher is repaired. Air dry dishes on the rack.
      • Correction date: immediately.
      • Violation Score: 3
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing sink was blocked with a small pot and other utensils. The pot and other utensil were removed at time of inspection. Discussed with operator not to have any equipment in the handwashing sink.
      • Corrective Action(s):
      • Violation Score: 9
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff was using gloves while touching dishes, surfaces at the sink areas, the garbage bin, and clean dishes coming out from the dishwasher. Asked staff to remove gloves and discard. Reminded staff not to use gloves as a replacement for handwashing.
      • Corrective Action(s):
      • Violation Score: 3
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): This is repeated violation. 3 buckets of frozen broth in walk-in freezer not covered. Some foods not covered in the walk-in cooler. Multiple glasses with condensed milk had no cover (stored below of other drinks in the cooler at the front). Operator provided a cover for the items noted at time of inspection.
      • Food (cooked onions) stored in black garbage bags. (pending correction)
      • Corrective Action(s): Remove cooked onions from the black garbage bags and store them into food grade bags.
      • Correction date: March 22, 2019.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings on the floor throughout the premises (under all shelving units in the kitchen, under coat/storgae area, under the sink, under the cooking areas, under front counter, under the line prep cooler, all around the perimeter of the kitchen).
      • Corrective Action(s): Remove rodent droppings and clean and sanitize the affected areas noted.
      • Correction date: March 27, 2019.
      • Violation Score: 5
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was open at time of inspection. Operator closed the door at time of inspection. Air gap was observed under the door and door screen. Dish racks stored on the floor next to the dishwasher could create areas for harbourage.
      • Corrective Action(s): Cover the air gap under the doors (eg. with weather stripping etc). Store the dish racks at least 6" off the floor.
      • Correction date: March 26, 2019.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Multiple cardboard boxes were found to store food items in the walk-in cooler and walk-in freezer.
      • Corrective Action(s): Remove all cardboard boxes. Store food in plastic containers with a proper lid to facilitate cleaning.
      • Correction date: March 22, 2019.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher was not meeting sanitizing requirements (temperature must reach 71C at the plate).
      • Corrective Action(s): Repair or replace the dishwasher to meet high temperature sanitizing requirement. Do not use dishwasher in the interim.
      • Correction date: immediately.
      • Violation Score: 15
  32. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Baking tray noted on top of handsink basin in kitchen.
      • Corrective Action(s): - Staff directed to remove baking tray. Handsink must be accessible/available for handwashing at all times. Do not store items on top of or in handsink.
      • Violation Score: 5
  33. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cooked chicken noted stored in container on top of other inserts at top of prep cooler. Temperature of chicken ranged from 18.6C to 34C. Staff on duty reported some of the chicken was cooked the day prior while some had been cooked recently and added to the same container.
      • Corrective Action(s): - Staff were directed to discard the chicken as it was unclear how long the chicken had been above 4C or less than 60C.
      • - Potentially hazardous foods must be stored at 4C or less or 60C or above. The prep cooler is not able to maintain product at required temperature if it is stored above the cooling level. Do not store prodon top of other inserts.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloth present/used on cutting board with no sanitizer residual present. No sanitizer solution present at time of the inspection. Bleach present but not in use.
      • Corrective Action(s): - Staff directed to prepare sanitizer solution (1 ounce household bleach per gallon of water). Store wiping cloth in this solution to prevent microbial growth and cross contamination. Ensure solution is always in use with wiping cloths.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Numerous items (cooked beef, raw beef, cut onions, tofu) uncovered in walk-in cooler or covered inadequately with plastic bags or colanders.
      • Corrective Action(s): - All items are to be covered with tight fitting lids or food grade wrap. Do not use plastic shopping bags to cover foods. This is not sanitary.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings noted in corners under shelving in dry storage nook.
      • Corrective Action(s): - Clean up droppings, disinfect area with household bleach solution and continue to monitor for any further activity cleaning up droppings as soon as they are noted. Floor area kept clear as per previous routine inspection report.
      • - Provide copy of pest control contract and service report to the undersigned. [Correction date: 27-Dec-2018]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and dirt/grime noted at edges of floor under meat slicing prep table and dishwashing sinks. Grease noted on floor around deep fryer area.
      • Corrective Action(s): - Scrub/scrape areas noted above to remove food debris, dirt, grease and grime. Overall the sanitation has improved from the previous routine inspection; however, additional attention is needed in these areas. [Correction date: 27-Dec-2018]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Three ceiling tiles noted which have the impervious finish peeling off exposing absorbent inner material
      • - Coving under warewashing sink is no longer affixed to the wall.
      • Corrective Action(s): - Replace ceiling tiles noted above. Surfaces must be maintained in a smooth, washable, non-absorbent condition.
      • - Reaffix coving so dirt/debris/grime doesn't build up in this area and cleaning is facilitated. [Correction date: 27-Dec-2018]
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Operator not present and none of the staff member on duty had Foodsafe level 1.
      • Corrective Action(s): - Ensure at least 1 staff member on duty has Foodsafe level 1 in the Operator's absence. If there are insufficient staff to provide adequate coverage, have staff register/complete course. Course information is available at foodsafe.ca
      • Violation Score: 1
  34. Follow-Up Inspection

    0 infractions

  35. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): -Staff member was going to slice cooked meat on meat slicer when visible debris from raw meat was present on the slicer.
      • Corrective Action(s): -Staff member was directed to clean and sanitize slicer prior to beginning to slice the cooked product. Surfaces and equipment used for raw meat must be cleaned and sanitized thoroughly prior to the surfaces/equipment being used for cooked or ready to eat food items.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Raw meat debris noted on meat slicer. Staff on duty was going to slice cooked beef without cleaning and sanitizing meat slicer.
      • Corrective Action(s): -Staff was directed to clean and sanitize slicer prior to switching to slicing cooked porduct. Slicer must be cleaned and sanitized evry 4 hours or when switching from raw to cooked or ready to eat product. Recommend cleaning and sanitizing slicer after each use.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Mouse droppings noted on floor of dry storage area and on floor by back door. Droppings may be from previous issues.
      • Corrective Action(s): -Remove all (moveable) items from floor and thoroughly clean floor to remove droppings. Sanitize area afterwards.
      • -Keep floor area clear (including buckets) to facilitate cleaning and monitoring.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Basket/tray lined with soiled newspaper, Unsealed/wet block of wood noted behind meat slicer.
      • -Grime noted on floor under 2 compartment sink
      • -Dry goods spilled noted at edge of floor
      • Corrective Action(s): -Remove all newspaper and cardboard (which is not original packaging) from premises. Do not use these items to line surfaces. Surfaces must be cleaned properly.
      • -Remove wooden block. Unsealed wood is not to be used for any purpose within the premises. It cannot be properly cleaned and is unsanitary.
      • -Thoroughly clean floor paying particular attention to scrubbing the perimeter to remove all grime and debris. [Correction date: 19-Jul-2018]
      • Violation Score: 9
  36. Follow-Up Inspection

    0 infractions

  37. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pot of soup stock waste was stored in kitchen handsink.
      • Corrective Action(s): Remove pot of soup stock waste and discard.
      • Kitchen handsink must always be accessible and provided with hot & cold water, liquid soap and paper towels to facilitate proper handwashing practices.
      • Correction date: Immediately
  38. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): - Fresh basil prepared on dishwasher drainboard. Dishwasher drainboard is not a sanitary food contact surface. Fresh basil is served as a garnish, no further cooking process.
      • Corrective Action(s): - Discard fresh basil that is being prepared on dishwasher drainboard. [Correction Date: Immediately]
      • *Food must be protected from contamination at all times. Food must be prepared on clean and sanitized food contact surfaces, away from areas/ items that may contaminate the food item. Extra precaution must be taken when handling ready-to-eat food that will not be processed further.
      • Violation Score: 15
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Temperature of soup stock stored in large bucket in walk-in cooler: 40 deg C to 53 deg C. Operator advised that soup was cooked and placed in cooler >12 hours ago.
      • 2. Temperature of large tray of stacked spring rolls in walk-in cooler: 28 deg C to >60 deg C. Operator advised that spring rolls were cooked and placed in cooler <1 hour ago.
      • Corrective Action(s): 1. Discard soup stock. [Correction Date: Immediately]
      • 2. Take spring rolls out, divide spring rolls into smaller batches. Use multiple shallow pans and do not stack spring rolls to help facilitate food to cool faster in walk-in cooler. [Correction Date: Immediately]
      • - Proper cooling procedures reviewed with operator:
      • --> 60 deg C (HOT) to 20 deg C WITHIN 2 HOURS
      • --> 20 deg C to <=4 deg C WITHIN 4 HOURS
      • ** Use an ice wand and an ice bath when cooling larger batches of soup stock.
      • ** Divide food into smaller batches and smaller/ shallower containers to facilitate cooling.
      • ** Do not stack food i.e. spring rolls, grilled meats, etc. when cooling. Cool in small, single layer batches.
      • **Purchase 3 ice wands by December 31, 2017. Ensure that ice wands are clean and sanitized and ready for use by December 31, 2017.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Papertowels not available at waitress station handsink.
      • - Bar of soap available for employees to use at kitchen handsink.
      • Corrective Action(s): - Refill papertowel dispenser at waitress station handsink.
      • - Remove bar of soap at all handsinks.
      • [Correction Date: Immediately]
      • - Handsinks must always be accessible and supplied with liquid soap, papertowels and hot and cold water. Do not use bar soap for handwashing in the premises.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Raw shrimp and chicken pieces thawing at room temperature.
      • Corrective Action(s): - Do not thaw food at room temperature. [Correction Date: Immediately]
      • - Best practices for thawing food:
      • - Inside cooler <=4 deg C
      • - Under cold running water
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Spilled food and dirt accumulation at floor/ wall joints under prep tables and storage shelving.
      • - Food and grease accumulation under cooking equipment.
      • - Dirt and moisture accumulation at floor/ wall joints in dishwasher and food prep sink area.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: December 31, 2017]
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): - Rubber shelving liner used to divide spring roll portions.
      • Corrective Action(s): - Remove and discard rubber shelving liner. [Correction Date: Immediately]
      • * All food equipment/ supplies used for food contact must be constructed of food grade materials, smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Ceiling tile above storage shelving (between walk-in cooler and walk-in freezer) are is falling out exposing insulation underneath.
      • Corrective Action(s): - Repair and/ or replace ceiling tile at above noted area. [Correction Date: December 31, 2017]
      • Violation Score: 1