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Pot Empire

E - 4877 Kingsway, Burnaby · Restaurant

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food utensils (ladels, scoops) stored together with pot / wok scrubbers.
      • Knives and food utensils stored in heavily soiled storage containers.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Staff sent all impacted dishware / utensils impacted through dishwasher to be cleaned and sanitized.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in use throughout kitchen left on counter top surfaces with no detectable sanitizer residual.
      • 2 sanitizer containers stored at kitchen entrance under rice cooker, 25 ppm chlorine.
      • Staff observed rinsing food utensils after use under running water and returning to use.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food utensils in use stored in containers of stagnant water.
      • Staff storing their personal food items with dishware and on food preparation surfaces.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Ensure staff personal items are stored away from food preparation areas and dishware storage areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen walls at kitchen entrance, above dry storage wall shelving, above large prep cooler have build-up of dust / grease on surfaces.
      • Kitchen cooking ventilation hood has grease droplets forming on rim, allowing grease to drip into food and dishware.
      • Ventilation hood is due for professional cleaning services.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Ventilation hood to be professionally cleaned and re-certified.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice cooker used for stew hot holding - exterior damaged, surfaces no longer easily cleaned.
      • Corrective Action(s): Replace rice cooker unit.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 35 pre-assembled hot pot bowls stored at room temperature, food ingredients 9 - 11 C,
      • bowls of soft noodles stored at room temperature, noodles 11 C,
      • bowl of prawns stored at room temperature 11 C,
      • Self serve condiment cooler - top food inserts 11 C
      • Corrective Action(s): Food product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rag in use in kitchen area, no sanitizer solution prepared for safe storage and use of rag.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Cookline handsink:
      • - hand soap dispenser does not readily dispense soap when activated
      • - hot water supply was turned off at beginning of inspection as response to when supply is restored and hot water continuously discharges due to a damaged faucet.
      • Corrective Action(s): Repair handsoap dispenser to ensure consistent function.
      • Repair handsink faucet to allow hot water to be controlled using hot water handle.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish flowers and oysters defrosting at room temperature.
      • Corrective Action(s): Products relocated to refrigeration units.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food / debris noted on floor under soup pot stove, under wok section and under dishwasher area.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Condiment cooler 11 C
      • Corrective Action(s): Repair cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Mulitple containers of fresh oysters with expiration date June 18, 2025 in cooler.
      • Operator indicated the oysters had been previously frozen then defrosted.
      • Frozen fish flowers prepared from frozen basa fish.
      • Corrective Action(s): Product discarded.
      • Highly perishable product such as shellfish are not to be frozen post purchase as limited shelf life of product can no longer be monitored.
      • Purchase pre-frozen oysters from the supplier for extended storage shelf life OR keep fresh oysters refrigerated and use within labelled shelf life.
      • Fish flowers to be dispensed raw and frozen to customer to cook themselves. Purchase and use fresh fish to prepare frozen fish flowers to avoid having to freeze raw fish multiple times.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensing 10 ppm chlorine during sanitizing cycle.
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Dishwasher serviced during inspection. 50 ppm chlorine detected after cycle, following servicing.
      • Ensure dishwasher is tested daily to verify proper operation.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler - bowls and trays of bowls are not properly covered during storage to protect food.
      • Container lids wrapped in plastic bags to cover food - bags visibly soiled.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Chest freezer - bag of used sealable bags stored in freezer for assorted frozen seafood storage.
      • Corrective Action(s): Discard used bags.
      • These bags are not intended to be reused, and must be discarded after use.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items observed stored open or without a proper cover in kitchen chest freezer, 1 door upright freezer and walk-in cooler.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open meat items in kitchen undercounter cooler.
      • Corrective Action(s): Ensure food items are covered in containers with lids or plastic wrap.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Additional cleaning needed in far corner under dishwasher unit and along window adjacent to dishwasher.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): edame beans washed with hot water, temp 20 C
      • 2 buckets of soup broth stored at room temperature 12 C
      • eggs stored at room temperature 11 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags in kitchen in use without sanitizer available at all work stations.
      • Knives store soiled with food debris in a soiled container.
      • Food untensils by cooking line stored together in soiled container with stagnant water.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): kitchen handsink - obstructed with frozen seafood defrosting in sink
      • dishwashing station handsink - obstructed, sink filled with soiled dishware
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Handsinks are not to be used for food preparation or dishware cleaning.
      • Staff made sinks available during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bin of raw chicken stored on chicken floor.
      • trays of prepared hot pot bowls half covered with lids that do not provide protection
      • sliced meats stored on freezer shelves with no cover or protective packaging.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dishwasher interior and dish racks have build-up of black residue on surfaces.
      • Floor corners beside (base of window) and under dishwasher have debris.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice warmer 57-58 C
      • Corrective Action(s): Replace rice warmer with unit capable of maintaining food at 60 C or hotter.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Magnetic knife strips above food prep sinks - food debris and splatters from sink covering knives and knife strip.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Knives to be cleaned and sanitized through dishwasher. Knife strips to be relocated or knives stored elsewhere to protect from contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Kitchen sanitizer container for wiping rags 0 ppm chlorine.
      • Bar station sanitizer container - container heavily soiled with organic debris.
      • Can used for utensil storage - soiled with food debris, used disposable gloves, utensils visibly soiled with debris.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Clean and / or replace bar sink sanitizer container.
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats stored on freezer shelves without any container or cover for protection.
      • Food items in cooler units with proper lids or covers for containers.
      • Chemical products stored on food work surface (meat slicer counter cooler). Chemicals stored above food in dry storage.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dishwashing station, kitchen area - floor / corners have debris build-up.
      • Dry storage area - ceiling impacted by fruit fly activity.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Kitchen 3 door undercounter cooler - interior shelves installed using pieces of string.
      • Corrective Action(s): Remove string from shelving. Install correct brackets for cooler to support shelves.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar food preparation sink - faucet has become detached from sink mount.
      • Corrective Action(s): Resecure sink faucet to sink.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Soiled wiping rags left on counter tops without any detectable sanitizer residual, 2 at bar, 2 in kitchen
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on the floor in walk-in cooler and kitchen.
      • Food containers stored open in walk-in with serving utensils preventing covers to be correctly placed.
      • Food utensils stored in containers of stagnant water in kitchen.
      • Food items stored in opened metal cans.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bar: ice machine - black mold on surfaces, floor under equipment has build-up of debris
      • Kitchen: shelving, floor, under equipment, cooking line equipment, knives, magnetic knife strips, walk-in cooler shelves and floor have build-up of food and / or grease deposits
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Raw fish stored on counter 11 C
      • Mixed raw seafood container stored in kitchen sink 10 C
      • Single kitchen staff had variety of food items removed from refrigeration - pre-assembled hot pots, seafood and vegetables
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Several soiled wiping rags throughout bar, dishwasher station and kitchen not stored in sanitizer solution.
      • Sanitizer solution not prepared at time of inspection.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink papertowel dispenser is empty.
      • Corrective Action(s): Staff refilled dispenser during inspection.
      • Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed using personal cell phone while wearing disposable gloves and continue to prepare food afterwards without changing gloves and washing hands.
      • Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on the floor in walk-in cooler.
      • Food containers stored open without covers and double stacked within each other in walk-in cooler and freezer units.
      • Food utensils stored in container of stagnant water in kitchen.
      • Food items stored in open metal cans.
      • Large bin of sesame sauce contaminated with visible mold growth.
      • Inventory of food containers and lids stored in mop sink.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Sesame sauce discarded. Food items are to be dated with production time or use by time to rotate inventory and discard product when past shelf life.
      • Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • Bar - ice machine interior, lower storage shelving, floor, corners and under equipment
      • Kitchen - walls, shelving, floor corners, under equipment, cooking line equipment, knives, magnetic knife strips, and walk-in cooler shelves and floor.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage room - dry stock inventory stored on the floor.
      • Corrective Action(s): Provide adequate shelving to store all inventory off the floor to protect items and allow for premise cleaning.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Additional cleaning required in the following locations:
      • - floor space between grease traps in storage room
      • - kitchen - upper walls around ceiling vent, floor under cooking line equipment and around wok area
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Advance assembled hot bowls stored at room temperature.
      • Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Operator moved bowls to within cooler units.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bar freezer - premade ice cream cones stored without covers.
      • Walk-in cooler - food items / containers stored without covers.
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen prawns and frozen fish stored at room temperature.
      • Corrective Action(s): Operator moved frozen items to cooler units.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on surfaces in the following locations:
      • - bar station - floor, storage shelving
      • - dishwasher area - floor, corners and shelving
      • - grease trap storage room - floor, corners
      • - kitchen area - floor, walls, lower shelving, and under equipment
      • Cardboard sheets placed on walk-in cooler shelving.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Remove all cardboard sheets from cooler shelves. Clean shelves as needed.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Deep bowl of meat in walk-in cooler 11-13 C
      • Corrective Action(s): Product discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Milk tea drinks stored at room temperature at bar.
      • Edename beans stored at room temperature at bar.
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 10 soiled rags on counter at bar with no sanitizer solution prepared.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Bar handsink obstructed with tray on top of basin.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of sugar stored on the floor in dry storage area.
      • Ice cream scoops stored in a container of stagnant water.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris on walls / floor under dishwasher counter.
      • Walk-in cooler - debris collecting on compressor covers and shelving units.
      • Debris on floor around pot burners.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Oversized cooking pots in use and in storage area, that cannot fit within dishwasher available.
      • Corrective Action(s): Remove all oversized pots from the premise.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Used disposable gloves observed on counters at the bar and in kitchen.
      • Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Plastic buckets of milk tea prepared yesterday stored in walk-in cooler 7 C.
      • Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath / ice wand or equivalent method.
      • Avoid large volume containers and plastic containers as they slow the cooling process.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelving above 2 compartment sink for clean dishware and magnetic knife strip are soiled with food debris and moisture accumulation.
      • Corrective Action(s): Clean all affected surfaces.
      • Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags left on kitchen counter without detectable sanitizer residual.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink adjacent to dishwasher - papertowel dispenser is empty.
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops stored in container of stagnant water.
      • Frozen prawns defrosting under cold running water at dishwasher station.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Do not proess food items next to dishwasher, as food will be easily contaminated.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Kitchen - dishwasher, dry storage areas have high level of fruit fly activity.
      • Flies on walls and ceiling with visible build-up of fly waste on surfaces.
      • Corrective Action(s): Pest control service to be provided to address current fly population.
      • Premise sanitation needs to be improved immediately.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Measures are to be taken to remove moisture build-up on shelving and floor areas.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and / or debris build-up noted on the following surfaces:
      • - kitchen ceiling panels and vent covers
      • - dishwasher floor and walls
      • - dry storage floor and walls
      • - floor under cooking line and food equipment
      • - kitchen storage shelving
      • - walk-in cooler floor and lower shelving
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Multiple oversized cooking pots onsite that do not fit within dishwashing equipment.
      • Prep cooler cutting board heavily worn and lined with plastic wrap.
      • Corrective Action(s): Remove oversized cooking pots until suitable dishwashing equipment is available to accomodate such equipment.
      • Remove heavily worn cutting board.
      • Violation Score: 9