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Porker Face

4455 Lougheed Hwy, Burnaby · Restaurant

11 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large containers of mushrooms and sliced onions were left on a counter for lunch rush. Kitchen staff was advised to place them in cooler at this time.
      • Corrective Action(s): Ensure to have all cold potentially hazardous food stored in the cooler at 4'C or below at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not available. Kitchen staff prepared 200ppm chlorine solution in a bucket/placed wiping rags and was instructed to use this solution to have all food prep surfaces sanitized at this time.
      • Corrective Action(s): Ensure to have a surface sanitizer available at all times. All food prep surfaces must be sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A tray of rinsed onions were placed above a handwashing sink located in the dishwashing area.
      • Corrective Action(s): Do not rinse or place food in the dishwashing area as discussed at this time. All food prep must occur in the area approved for food preparation.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Inside of the ice machine requires a proper cleaning. Areas shown to the operator at this time.
      • Corrective Action(s): Ensure to have the areas manually washed/sanitized as discussed at this time. [CORRECT BY: Thursday, Jul 31]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two surface sanitizer buckets were available for use, but one of them had 0ppm chlorine measured and the other one had >200ppm chlorine measured. Both buckets were refilled with 200ppm chlorine at this time. Operator was advised to sanitize prep surfaces using the newly prepared sanitizer solution at this time.
      • Corrective Action(s): Ensure to prepare correct concentration of sanitizer at all times (1/2tsp of bleach per 1L of water).
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket in kitchen had 0ppm Quat measured, as the bucket had hard surface cleaner instead. Facility was out of the Quat sanitizer as well as bleach (chlorine).
      • *200ppm chlorine was available in spray bottles at servery. Manager was advised to use these bottles to have all food contact surfaces sanitized in kitchen. Manager to obtain a bottle of bleach today.
      • Corrective Action(s): Ensure to use either Quat or chlorine to sanitize food contact surfaces. Cleaners do not sanitize surfaces.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solutions were being made by mixing QUATS and chlorine.
      • Corrective Action(s): Do not continue this practice. Mixing QUATS and chlorine can be dangerous by producing toxic gases. Use only QUATS or only bleach.
      • Staff remade solutions to 100-200ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 opened bag of white sugar was stored on shelving unit with contents exposed.
      • Corrective Action(s): Staff refiled pest proof bins and resealed bag at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Cook line - grease accumulation around and under the deep fryer
      • > Dry storage area by the dishwashing pit - spilled dry goods (starch, sugar) on the shelves
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Visible spills must be cleaned immediately or by the end of the day. Hard to reach areas must be addressed weekly.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the prep cooler facing the dining room measured above 4C: rehydrated glass noodles, bulgogi beef, and cut tofu - probed at 8.6C.
      • Corrective Action(s): Moved all potentially hazardous foods into the adjacent prep cooler until the other one can be serviced. Only non-PHF's (whole, uncut produce) may remain in the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 sanitizer bucket and 2 spray bottles of QUATS solution measured 0-50ppm QUATS. 0ppm QUATS was also measured from the mop sink dispenser - sanitizer bottle was empty and staff could not locate more.
      • Corrective Action(s): Staff made chlroine sanitizer solutions at time of inspection. All solutions were replaced with 100-200ppm chlorine.
      • Small amount of test strips were provided for use. Staff will be calling technician for a service and supply delivery as soon as possible.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towels are not readily available at the bar handsink. Staff are grabbing paper towels from the handsink on the otherside of the cook line.
      • Corrective Action(s): Each handwash station must be fully supplied with liquid soap and paper towels.
      • Date to be corrected by: March 27, 2024
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1 bag of white sugar stored on the black shelf is open, contents are fully exposed to the surroundings. Observed several stored items inside coolers that are left uncovered.
      • Corrective Action(s): All stored food items must be covered and protected from contamination. All dry goods that have been opened must be properly resealed OR fully transferred into a pest proof container.
      • Date to be corrected by: March 27, 2024.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Dishpit - food debris under the dishwasher, sinks and drain tables.
      • > Dry storage area - some spilled dry goods (rice, sugar) around the floors and on the shelves.
      • > Cook line - vent hood filters, and the exterior surface of the vent hood.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Removing food debris and grease accumulation will help to prevent the presence of pests.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler and walk-in cooler both had air temperatures above 4C. The walk-in cooler had an air temperature of 5.2C (probed items measured 3.7C internal temperature) and the prep cooler had an air temperature of 7.1C, both for over 1 hour.
      • Corrective Action(s): Service these coolers ASAP. Walk-in cooler temperature dial is already at the max - may need to clean the condensor unit.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Trays (4) of eggs (30/tray) were noted at room temperature. Temperature of eggs was 19C. Staff reported eggs were at room temperature for >2 hours
      • 2) Container of noodles soaking in water at room temperture. Temperature of noodles was 17C. Staff reported noodles in water were at room temperature for >2 hours
      • Corrective Action(s): - Discard potentially hazardous foods which have been above 4C (and below 60C) for 2 hours or more.
      • - Corrective action taken at time of inspection: Staff discarded trays of eggs and noodles.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Food splatter and biofilm present inside ice machine
      • Corrective Action(s): - Empty and discard ice from ice machine
      • - Clean and sanitize interior of ice machine
      • To be corrected by: 24-Oct-2023
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - In use wiping cloths observed on counters and being used to wipe counter without sanitizer in use in kitchen area
      • Corrective Action(s): - Keep in use wiping cloths in sanitizer solution maintained at required concentration. When wiping food contact surfaces, use sanitizer to ensure food contact surfaces are maintained in sanitary condition. Ensure food contact surfaces are cleaned and sanitized at least every 4 hours or more frequently if surface has become contaminated.
      • - Corrective action taken at time of inspection: Sani pail was filled with sanitizer solution (200ppm quats) and cloths placed in solution.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Foodhandling staff were observed to be wearing gloves and not removing gloves and washing hands after touching surfaces which may be contaminated (door handles)
      • Corrective Action(s): - Gloves must be removed and hands washed at any point gloves may have become contaminated. Glove use is not a replacement for handwashing.
      • - Corrective action taken at time of inspection: Foodhandling staff removed gloves and washed hands
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Container of noodles which were soaking was on the floor under the warewashing sinks in the dishwashing area. Note: Container was covered; however, food is not to be kept on the floor and the dishwashing area is not a suitable area for food preparation or storage.
      • 2) Open box of cabbage and open box of onions were present in the common corridor behind the premises.This is not part of the food premises and not a suitable food storage area
      • Corrective Action(s): Do not store any food in the common corridor. Store all foods in designated food storage or food preparation areas. Store all food on shelving >15cm off of the floor.
      • Note: Noodles were discarded due to improper temperature controls.
      • To be corrected by: 24-Oct-2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Newspaper (soiled) used to line shelves where pans are stored. Soiled cloth (dry) used to line surface (top of cooler) in back of premises
      • 2) Shelving and floor appears cluttered in kitchen
      • Corrective Action(s): 1) Remove newspaper and cloth from surfaces. These materials are absorbent and not suitable for this use. Clean shelving and surfaces at frequency needed rather than lining them.
      • 2) Organize shelving and storage areas
      • To be corrected by: 31-Oct-2023
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon entry of EHO facility lacked sanitizer solution
      • CORRECTED DURING INSPECTION - 200ppm QUAT sanitizer solution replenished
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to food preparation.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Food items and pans stored on floor
      • - Ice machine has mould on inside walls
      • - Cooler seals require cleaning as food debris and some mould has accumulated
      • - Bottom of freezer unit has accumulation of food debris.
      • .
      • Corrective Action(s): Ensure organization occurs. Pans and food items should not be stored on floor.
      • Items must be up off floor minimum 15 cm to ensure protection from contamination and monitor for rodents.
      • .
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean floors in hard to reach areas under equipment. Clean cooler seals.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Because of Renovations paper towel holder in bar area has been repositioned. Secure paper towel holder so that it will not fall
      • (2) Cooler seals need replacement. Part has been ordered and should be installed nxt week.
      • Corrective Action(s):
      • Violation Score: 3