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Presotea Metrotown

1114 - 4700 Kingsway, Burnaby · Restaurant

11 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher - offline, not in use.
      • Corrective Action(s): Low temperature dishwasher is to be repaired or replaced to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher approx. 25 ppm chlorine
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Until repaired;
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Violation Score: 25
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Low temperature dishwasher 0 ppm chlorine.
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Until repaired;
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
      • 4)allow surface of item to air dry before next use.
      • Staff corrected operation of low temperature of dishwasher. Subsequent cycle tests, 100 ppm chlorine detected.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bottles of sugar cane syrup heated in their original single use packaging.
      • Corrective Action(s): Sugar cane is to be transferred to suitable reusable dishware prior to reheating product.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use wood spatulas are single use. Written procedures posted instructing staff to clean and reuse spatulas.
      • Corrective Action(s): Remove all instruction directing staff to clean and reuse disposable utensils.
      • Discard used wood spatulas.
      • Wood spatulas are to be used in a single use manner only.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher 0 ppm chlorine
      • Sanitizer containers for wiping rags less than 25 ppm chlorine.
      • Wiping rags in use left on food preparation counters without sanitizer residual.
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • Until repaired, food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
      • 1)clean surface of debris using warm water and detergent,
      • 2)rinse surface with warm water,
      • 3)immerse for 2 minutes in 100 ppm chlorine,
      • 4)allow surface of item to air dry before next use.
      • 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: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor under 3 compartment sinks, under cooler units and front ice machine.
      • 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
  11. Follow-Up Inspection

    0 infractions