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Pho Hong Restaurant (Burnaby)

5975 Kingsway, Burnaby · Restaurant

25 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the back area was covered/blocked by a tray.
      • Corrective Action(s): Do not block this handwashing station. It must be accessible at all times.
      • Staff removed tray
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Frozen beef in box stored on floor
      • 2) Containers of food in walk in cooler did not have cover, same with walk in freezer
      • Corrective Action(s): Ensure to keep all foods covered and protected from contamination
      • Correct by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required throughout back kitchen:
      • 1) Behind the stove area on the floor and the equipment
      • 2) The floor of the walk in cooler which has dirty water on floor building up
      • 3) throughout entire kitchen
      • Corrective Action(s): Clean kitchen thoroughly
      • Follow up to be conducted. If kitchen cannot be maintained in sanitary condition, facility will need to be closed until it is able to be properly cleaned
      • Correct by: immediately
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ventilation fumehood is due for servicing and some panels appear to be missing
      • Corrective Action(s): Get ventilation fumehood service immediately.
      • Correct by: This week
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop and knife stored in basket that is not clean (it was used for plugs)
      • Corrective Action(s): Clean/sanitize ice scoop and knife and store them in clean containers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/dirt observed on:
      • -The rack with the trays
      • -Old plastic containers left underneath table across from walk in cooler
      • -Behind the prep coolers on the floor (along the wall)
      • -Floor in the boiler area
      • General sanitation in kitchen needs to be improved
      • Corrective Action(s): Mop floors thoroughly and remove all debris. Also ensure all surfaces are wiped down and cleaned. Throw away any old containers you are no longer using
      • Correct by: Today
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Fruit flies observed in bar area
      • 2) Rodent droppings observed in storage area with chest freezers
      • Corrective Action(s): Recent pest control indicates they have installed additional rodent trap.
      • 1) Remove droppings
      • 2) You must fix the fruit fly issue in the bar area.
      • Correct by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rodent droppings observed in room with chest freezers (showed to operator)
      • 2) Black debris buildup on floor underneath the two large pots on the burners
      • 3) Various counters need to be wiped thoroughly
      • Corrective Action(s): Clean all above mentioned areas thoroughly
      • Correct by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler in kitchen across from stoves has broken seal on cooler door; door does not seal/close properly
      • Corrective Action(s): Replace seal such that cooler door can properly open/close
      • Correct by: Today
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease debris and buildup observed in kitchen underneath the cooking line where oil is building up
      • Corrective Action(s): Thoroughly clean floors regularly to remove buildup of grease/debris
      • Correct by: This week
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some floor tiles in the kitchen and under the cooking line are broken and are beginning to collect grease/debris
      • Corrective Action(s): Repair/replace these tiles and fill in the gaps so that the floor is smooth/easy to clean and so oil/grease does not collect on your floor
      • Correct by: 1 month
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had FOODSAFE at time of inspection
      • Corrective Action(s): As discussed, there must always be at least one person with FOODSAFE on site at all times. You must get additional staff trained in FOODSAFE level 1
      • Correct by: This week
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is still under repair. Temperature at dish level after rinse cycle was only 63-64 deg C.
      • Corrective Action(s): Staff will use the dishwasher to wash dishes and will then place the dishes into the two compartment sink for sanitizing. Fill one of the 2 compartments with a mixture of bleach/water (at 100 ppm chlorine) and submerse all dirty dishes in here for minimum 1 minute before air drying them.
      • If dishwasher is not repaired by tomorrow, facility will be closed.
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bean sprouts in bar area stored in room temperature water at 20 deg C, showed to staff
      • Corrective Action(s): Bean sprouts discarded. Keep in ice water for 2 hours or less, or under cold running water.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Bleach water sanitizer was being made during inspection, none available at start of inspection
      • 2) Dishwasher was only able to achieved 65 deg C after rinse cycle after multiple attempts. Temperature gauage does not work properly either
      • Corrective Action(s): Bleach water sanitizer must be available at all times throughout the day.
      • -Dishwasher must be repaired such that it can achieved minimum 71 deg C after rinse cycle consistently. Repair gauages on dishwasher so staff can check the temperatures.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in back of kitchen had no paper towels
      • Corrective Action(s): Paper towels must be available at this handwash station at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) peeled onion stored in basket underneath bags of noodles, basket stored in blue garbage bin
      • 2) Large tray of raw chicken was being marinated right beside the dishwasher door , on the dirty dishwasher sink
      • 3) Multiple uncovered food items in coolers and throughout kitchen
      • Corrective Action(s): All food items must be covered and protected from contamination
      • -Food prep must be done away from dishwasher and on a dedicated prep table to prevent potential contamination of food
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Shrimp was thawing in sink in HOT water
      • Corrective Action(s): Thaw shrimp under cold running water or in the cooler
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Extremely poor sanitation throughout entire kitchen:
      • -Large caked on buildup of oil/grease/debris on all cooking equipment, inside the oven, and on the floor underneath the cooking line. The black debris and grease buildup is so thick that floor tiles cannot be seen underneath
      • -Floors throughout kitchen are extremely dirty that it is difficult to observe if there are potential rodent droppings or if it is just dirt/debris built up
      • Corrective Action(s): CLOSURE ORDER ISSUED.
      • Full cleaning of kitchen to be done.
      • Do not contact for re-inspection until kitchen has been thoroughly cleaned.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Fumehood is missing ventilation slats in one area
      • Corrective Action(s): Replace slats
      • Correct by: today
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff onsite during inspection had valid FOODSAFE
      • Corrective Action(s): Manager came on site towards end of inspection with FOODSAFE. You must get at least one person on every shift trained with FOODSAFE.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Inserts on top of inserts. Sliced tomatoes and cucumbers measured to be at 9C and 8C.
      • Corrective Action(s): Operator discarded both food at the time of inspection. DO NOT STACK INSERTS.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: THIS IS A REPEAT VIOLATION: Meat pieces and fat observed to be dried onto the meat slicer.
      • Corrective Action(s): Ensure to clean and sanitize equipment after use.
      • Date To Be Corrected: Immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had 0 ppm chlorine
      • Corrective Action(s): Staff restocked sanitizer spray bottle to 100 ppm chlorine at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: THIS IS A REPEAT VIOLATION (3rd time): back kitchen hand washing station missing soap and paper towels
      • Corrective Action(s): Staff restocked paper towels and soap at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ALL OF THE FOLLOWING ARE REPEAT VIOLATIONS
      • 1) Rice scoop kept in 18C water bath
      • 2) Food kept on floor
      • 3) Fried onions and peanuts kept in containers without lids
      • Corrective Action(s): 1) Ensure rice scoop is kept in either ice or dry conditions
      • 2) Do not keep food directly on floor
      • 3) Ensure food is kept covered at all times
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: THIS IS A REPEAT VIOLATION: Food debris and grease build up observed in the following locations:
      • 1) Under dry storage
      • 2) Under and side of fryer
      • 3) Vent panels
      • 4) On top of dividing wall behind gas ranger
      • 5) Walk in cooler door
      • 6) walls around the meat slicer
      • 7) Areas around the garbage bin
      • 8) Under, Ontop, and near dishwasher
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas
      • Date To Be Corrected: Oct 10th
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine observed to have red-brown buildup inside
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Oct 10th
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: THIS IS A REPEAT VIOLATION: Single use take out containers observed to be washed and reused for cooking purposes
      • Corrective Action(s): All single use take out continaers with evidence of usage were discarded at the time of inspection.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Equipment and containers not required for daily operation observed inside kitchen.
      • Corrective Action(s): Remove all items not required in the kitchen
      • Date To Be Corrected: Immediately
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts on top of inserts observed in on prep cooler. Sliced tomatoes prepared 3 hours ago measured to be at 11C.
      • Corrective Action(s): Tomatoes were discarded at the time of inspection. DO NOT KEEP inserts ontop of inserts.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Meat slicer last used this morning observed to have food debris
      • 2) Dough maker last used yesterday observed to have food debris
      • Corrective Action(s): Ensure to clean and sanitize equipment after use.
      • Date To Be Done Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher failed to meet 71C after 3 runs. High temperature dishwasher had a final rinse of 66C, 65C, and 64C on dish surface.
      • Corrective Action(s): Closure order issued. Contact EHO when high temperature dishwasher is able to produce at least 71C on dish surface during final rinse.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Back kitchen hand washing station missing soap and paper towels.
      • Corrective Action(s): Staff restocked paper towels and soap at the time of inspection. PLACE PERMANENT soap dispenser and paper towel dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoop kept in 19C water bath
      • 2) Cooked ham has raw pork blood dripping on top of it.
      • 3) Ice scoop kept in a container with other utensils and grease build up.
      • 4) Fried onions and peanuts kept in containers without lids
      • Corrective Action(s): 1) Ensure rice scoop is kept in either ice water bath or dry conditions
      • 2) Operator discarded cooked ham at the time of inspection. Ensure to keep raw proteins (meat, egg, fish, chicken) below cooked items at all times
      • 3) Ensure ice scoop is kept in a clean condition.
      • 4) Ensure food items are kept covered
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up observed in the following locations:
      • 1) Under gas ranger
      • 2) Under and on side of Fryer
      • 3) Vent panels
      • 4) Under wire shelving
      • 5) Walk in cooler wall and floor
      • 6) Walk in freezer floor
      • 7) Near the hot water tank
      • 8) Under and on top of dishwasher
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher ran 3 times at the time of inspection. High temperature dishwasher hand a final rinse of 66C, 65C, 64C on dish surface at the time of inspection.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to produce at least 71C on dish surface during final rinse.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use take-out containers observed to be washed and reused for cooking purposes
      • Corrective Action(s): All single use take-out containers with evidence of usage were discarded at the time of inspection.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered flour in the back storage room.
      • Corrective Action(s): Cover the flour with tight fitting lids.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Staff still reusing plastic bowl.
      • Corrective Action(s): Discard the plastic bowl. This is single use only.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has scheduled an appointment with a professional pest control company for an assessment and integrated pest management system.
      • Corrective Action(s): Submit a copy of the contract with frequency of inspection, targeted pests, and control measures.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.) Bean sprouts stored at 15C.
      • 2.) Raw eggs stored at 22C.
      • 3.) Presoaked noodles stored at room temperature.
      • 4.) Cooked tapioca pearls stored at room temperature.
      • 5.) Chopped vegetables stored at room temperature.
      • Corrective Action(s): Discard the foods above. All perishable, potentially hazardous foods must be stored inside the cooler at < or = 4C. Bean sprouts must be stored over ice water. Cooked tapioca pearls must be time stamped with a maximum allowable time is 4 hours.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ventilation hood/exhaust system is filthy and caked with grease.
      • Corrective Action(s): Call a professional cleaner to clean out the ventilation system.
      • Correct by: prior to follow up inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1.) There was no liquid hand soap and paper towels in the dispensers at the middle handwash station. This is a repeat violation.
      • 2.) Liquid hand soap and paper towels placed too far from the back handwash station.
      • Corrective Action(s): Provide liquid hand soap and paper towels at all handwashing stations and placed in close proximity to the sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1.) Flour stored in bin without cover.
      • 2.) Fried onions and peanuts stored in bins without proper lids.
      • Corrective Action(s): Store all dry foods protected with tight fitting lids.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease, moisture, dirt, and food debris in the following areas:
      • - Underneath the dishwasher
      • - Underneath the sinks
      • - On floors around the deep fryer/stove top/ grill/ food prep tables
      • - On the ventilation hood
      • Corrective Action(s): Clean the areas noted above.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Staff reusing plastic bowl to scoop out cooked rice.
      • Corrective Action(s): Discard the plastic bowl. Use reusable bowls that can be adequately washed and sanitized.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A professional pest control inspection scheduled every three months is inadequate. There must be at min monthly inspection to prevent and control pest activity.
      • Corrective Action(s): Sign a new contract with monthly inspections.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A tray of cooked meat and eggs at room temperature 17 deg C -over 2 hours on the counter as per operator
      • Corrective Action(s): Discarded the food
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for the kitchen
      • Corrective Action(s): Bleach sanitizer must be prepared and ready for the kitchen first thing in the morning
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handwash sinks in kitchen deficient:
      • -blocked off with equipment near walk-in cooler
      • -no pumped soap at station next to washer
      • -employee washroom has no paper towels in dispenser
      • Corrective Action(s): All handwash sinks must be clear for use, paper towels in dispenser, pumped soap
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Floor under the cooking line to the wall is filthy with grease and food debris
      • -Food preparation space (top and bottom shelf) is disorganized and filthy with food debris
      • -Filthy bags litter under the 2-compartment sink
      • -Dry storage room for kitchen is disorganized and filthy
      • -Storage room next to bar floor area is filthy
      • Corrective Action(s): Clean and sanitize the kitchen walls, floors, shelves, storage rooms -you are not maintaining your Sanitation Plan
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelves in storage area next to the bar are too close to the ground
      • Open bulk food bags not in rodent proof containers
      • Construction materials noted next to foods in dry storage room for kitchen
      • Walk-in cooler is overly stuffed -cannot enter as the foods are packed in the walkway
      • Employee personal effects are littered in dry storage room amongst foods and also kept in the storage room next to the bar
      • Corrective Action(s): -bottom shelves must be raised at least 15cm off the ground to ease cleaning
      • -once bulk food bags are opened transfer to a rodent proof container
      • -Remove all construction materials from food areas
      • -Reduce the amount of foods in the Walk-in cooler -store on your shelves and enable the walkway for use otherwise you will be required to reduce your menu and dining area seats
      • -Centralize ALL employee personal effects in one area in the storage room next to the bar -keep separated from public foods/ware
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There is a large hole in the wall in the dry storage room for the kitchen behind the door
      • Corrective Action(s): Cover and seal this hole
      • Violation Score: 3
  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some improvement in sanitation of the dry storage room. The desk area is still cluttered
      • Corrective Action(s): Organize, clean and disinfect this room regularly as per your Sanitation Plan
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Again observed baked chicken in large buckets cooling -internal temperature at 40 to 50 deg C. Product was cooked about 50 minutes as per operator
      • Improper cooling
      • Correction Order issued
      • Corrective Action(s): You must use your speed racks and baking pans at a 1" to 3" layer to quicken cooling as per your Food Safety Plan (as per last routine inspection report in April 2022)
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Again observed hydrated noodles stored at room temperature -on the floor next to the 2-compartment sink
      • Correction Order issued
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): knife stored under the microwave -this is an unsanitary area
      • Corrective Action(s): Store your utensils in a clean sanitary location
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Again handwash sinks are deficient:
      • -No paper towels available in the whole kitchen (handsinks, spindles)
      • -No soap at kitchen handsink
      • Correction Order issued
      • Corrective Action(s): Adequately stock handwash sinks with paper towels in a dispenser and pumped soap
      • NOTE: Due to the reoccurring handwash deficiencies in the kitchen an additional designated handwash sink needs to be installed next to the 2-compartment sinks next to the Walk-in cooler
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Again observed the front exhaust vents at cooking line caked with char. This was cited in the last routine inspection in April.
      • Dry storage room is filthy -bulk food containers greasy, lids.
      • Kitchen shelves filthy -shelves greasy, have cardboard liners
      • Kitchen floors filthy under cooking line, under fridges
      • Accumulation of personal effects in the food preparation area again across the 2-compartment sink: bags, phones.
      • Correction Order issued
      • Corrective Action(s): Clean and sanitize your exhaust vents regularly to prevent the buildup of food debris
      • Clean and sanitize ALL kitchen shelves, equipment exteriors, floors, bulk food containers
      • Remove all personal effects from food preparation areas
      • 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 are certified in this course. The employee record shown has a certificate that expired in 2018
      • Corrective Action(s): At least one worker must be certified in this course in the operator's absence
      • Violation Score: 1
  21. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: STILL observed some coverage issues in dry storage room -no covers on a few bulk containers.
      • Also STILL observed a few open bulk food bags not in rodent proof containers
      • Corrective Action(s): Cover all foods
      • Store open bulk food bags in rodent proof containers (lid snapped on)
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: NEW OBSERVATION
      • Multi-tiered shelves in dry storage rooms -lowest level is too close to the ground to enable cleaning underneath
      • Corrective Action(s): Increase height of lowest shelf >15cm otherwise add a hard plastic cleanable liner so no debris falls through the shelf holes
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a bucket of baked chicken in a bucket -internal temperature at 30 deg C -operator indicates it was cooked less than an hour ago
      • Corrective Action(s): Improper cooling.
      • You must cool food FAST:
      • Step 1: 60 deg C to 20 deg C within 2 hours -do so on your baking pans with a thickness layer of < 3 inches
      • Step 2: 20 deg C to 4 deg C within 4 hours -transfer food to the buckets and into the fridge
      • Operator to purchase a speed rack to facilitate the process
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple foods observed at room temperature:
      • -hydrated vermicelli noodles -multiple buckets/baskets
      • -defrosting soup from the freezer at room temperature
      • -potentially hazardous foods stored above the fill-line at insert level of the preparation cooler
      • Corrective Action(s): -Once water is added to the noodles store in the fridge
      • NOTE: you may only store SMALL amounts of hydrated noodles at room temperature that will be used up within 2 hours (1 bucket is okay)
      • -defrost soup health safely in the fridge or cook right away
      • -Do not exceed the fill-line of the preparation cooler at insert level: the 2nd indented line at the inserts
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back kitchen -wet wiping towels left on counters when not used
      • Corrective Action(s): Have bleach sanitizer buckets ready everyday (changed at least daily) maintained >100ppm as per test strips.
      • Leave the rinsed wiping towels in the bleach sanitizer when not in use
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at employee washroom or handsink next to the dishwasher. No soap available at handsink next to the dishwasher
      • Corrective Action(s): Adequately stock your handsinks with paper towels in dispenser and pumped soap
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Foods uncovered in dry storage
      • -open bulk food bags not in rodent proof containers
      • -tools observed on food preparation tables and amongst foods in dry storage rooms
      • Corrective Action(s): Keep foods covered
      • -open bulk food bags are to be placed in rodent proof containers
      • -remove all tools and non-food related items from the food preparation areas
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: back door observed slightly wedged open and the back screen door is not tight fitting
      • Corrective Action(s): Keep the back door closed tight.
      • The back screen door must be tight fitting around the door frame to exclude rodents/flies if you want extra ventilation
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front exhaust vents are caked with char
      • Floor are under kitchen coolers and stove line are filthy with food debris
      • Corrective Action(s): Clean and sanitize
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A sofa has been added next to the dry storage shelves
      • Corrective Action(s): Remove the sofa -you need all space available for storage of foods otherwise you will be required to reduce your menu/seats
      • Violation Score: 1
  23. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: NEW OBSERVATION:
      • back screen door has gap underneath
      • Corrective Action(s): The back screen door must be tight fitting allowing no gap to allow the entry of rodents
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: NEW OBSERVATION:
      • A few multi-level shelves for food storage have lowest levels too close to the ground -the floor area underneath cannot be cleaned adequately: of note:
      • -in external storage container
      • -dry storage room
      • Corrective Action(s): Raise the lowest levels at least >15cm off the ground to enable cleaning underneath with a broom or mop
      • Operator to verify this by email in 1 week
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The extra large pots are still on the premises -observed in the external storage area at parking lot.
      • These extra large pots are not allowed for use as they exceed the size of the dishwasher and wash compartment sinks
      • Corrective Action(s): Remove these extra large pots from the premises.
      • Violation Score: 1
  24. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Can of tomato puree opened in prep cooler, half used.
      • Corrective action: transfer leftover contents into a food grade container. Opened cans may introduce contamination.
      • Corrective Action(s):
  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -All dishware/utensils have not been properly cleaned or sanitized. Dishwasher unable to reach minimum 71 deg. C at the plate. (see violation code 308).
      • -Bleach solution for sanitizing at front of house is available but not being used. Wiping cloths stored out of the buckets.
      • -Diluted 100% isopropyl alcohol being used on food contact surfaces.
      • -2 large broth pots too large to fit into 2 compartment sink or dishwasher.
      • Corrected During Inspection
      • Corrective actions: -all dishware/utensils must be cleaned and sanitized again once dishwasher is repaired.
      • -Wiping cloths must be submerged in bleach solution when not in use.
      • -Isopropyl alcohol is not appropriate for food contact surfaces.
      • Do no use for dining table tops or counters.
      • -Remove 2 large broth pots from the premise. All equipment and cook ware must fit into the sink or dishwasher.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing sink was being used for soaking dirty/soiled dishes upon arrival for inspection.
      • Corrective action: handsinks must be available for handwashing at all times. Do not use handsink for dishwashing.
      • --> All soaked dishware must be cleaned again in the appropriate sink.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Rehydrating noodles were stored on the floor, uncovered and under the prep sink.
      • -Box of fresh ginger stored on the floor by staff washroom
      • -Several stored foods in coolers were uncovered
      • -Delivered box of chicken was left on the floor during the inspection until staff were asked to move to cooler
      • Corrected During Inspection
      • Corrective actions: ensure all food items are stored at least 15 cm off the floor, covered, all delivered shipments must be moved to appropriate storage ASAP.
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef tripe and whole chicken were thawing in prep sink, submerged under water but water was not running. Staff claimed water was turned off just prior to inspection.
      • Corrective action: food items must thaw under cold running water until time of preparation/use. Do not turn off running water early.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Prep cooler on left side across from cook line is heavily soiled inside on the shelves. Sticky food debris noted.
      • -Flour and other dry goods are spilling on the floor.
      • -Grease panels and vent hood are heavily soiled in grease.
      • -Food debris and grease buildup under cook line
      • Corrective action: ensure all above mentioned areas are thoroughly cleaned. Removing food debris and grease buildup will prevent attracting pests.
      • Date To Be Corrected By: 05/31
      • *Recommend moving dry goods into pest proof containers.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher (high temp) unable to reach minimum 71 deg. C at the plate. Temperature was 68.1 deg. C after several runs.
      • Digital readout on dishwasher indicated 65 deg. C
      • Corrective action: dishwasher must be able to maintain 71 deg. C, digital readout should read at least 82 deg. C. Contact service company to repair immediately.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The following structural changes were made without prior health approval:
      • -Bar relocated
      • -Office space converted to dry storage.
      • -Removed standup freezer by walk-in cooler
      • -Installed walk-in freezer where dry storage used to be.
      • -New dry storage space outside.
      • Corrective action: submit new floor plans with the above changes to Health approval. All future changes to the floor plan must receive Fraser Health approval first.
      • Date To Be Corrected By: 06/04
      • Corrective Action(s):
      • Violation Score: