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PriceSmart Foods 2280 Lougheed - Restaurant

9899 Austin Rd, Burnaby · Restaurant

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Retail Display Coolers #20, #21, #22, #23, #24, #25, #26, #27, #28, #29, #30: 9.4C to 13.6C
      • - Internal temperature of multiple cold potentially hazardous food products >4C (4.1C to 15.8C).
      • Corrective Action(s): - Cold potentially hazardous food must be stored at or below 4C.
      • - Assistant Store Manager (ASM) states that units were being serviced and were turned off for ~2.5+ hours for servicing. ASM states that they were not notified that units would be turned off. Servicing company has access to control microtherm system and had paused system during servicing period. Coolers turned back on by end of inspection when ASM was notified of violation. Cooler temperatures reached <=4C quickly.
      • - All food items >5C in Retail Display Coolers #20, #23, #26, #27, #28, #29, #30 discarded.
      • - All food items <5C remain in coolers. Most of food items <5C are prepackaged foods (deli meats, cold noodles, cheeses, manufactured sauces, or food products obtained frozen from supplier and displayed in cooler, etc. that were stored in the back of cooler unit and not entirely exposed to ambient temperature). Probe thermometers loaned to ASM to check food temperatures.
      • - All food items that had just been stocked <2 hours in coolers reheated to 74C and served HOT at restaurant steam table (chicken & mushrooms, chicken wings, diced chili chicken).
      • - ASM to provide list of waste products (shrink report).
      • [Correction Date: Immediately]
      • **Discussed with ASM. SOPs should be in place for further incidences when temperature controlled units are serviced for longer periods. E.g. Operator should be notified of any shut downs so that cold PHFs can be relocated and units not used until they can maintain temperature <=4C.**
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and garbage accumulation observed under BBQ hot holding case display and between grill and ramen service areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 09-Feb-2026]
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - BBQ Meat Hot Holding Cabinet: 50C (ambient temperature, thermometer placed inside cabinet where heat source enters the unit).
      • - Chicken Backs & Legs: 48.1C
      • - Sausages: 51.8C
      • - Whole Chicken: 46.1C
      • - Roasted Salty Chicken: 40.2C
      • - Ginger Whole Chicken: 35.8C to 43.8C
      • - Roast Ducks: 40.1C to 42.3C
      • - Pork Ribs: 40.9C to 42.4C
      • - Roast Pork: 48.1C to 48.9C
      • - Kitchen Manager stated that all items were finished cooking and transferred into BBQ Meat Holding Cabinet between 10 am and 11 am. Time of Inspection started at 4:05 pm. No temperature monitoring between 10 am and present.
      • Corrective Action(s): - Discard the following food items:
      • - Chicken Back & Leg (x6)
      • - Sausages (2 Trays)
      • - Whole Chicken in tray (x1)
      • - Roasted Salty Chicken (x1)
      • - Ginger Whole Chicken (x2)
      • - Roast Duck (x2)
      • - Pork Ribs (x3 slabs)
      • - Roast Pork (1.5 slabs)
      • - Do not use the BBQ Meat Hot Holding Cabinet until unit is able to maintain temperature ≥60C.
      • **All discarded items weighed and recorded by the Kitchen Manager.
      • **2 Trays BBQ Pork: 62.7C to 64C (Sell immediately and/ or package and display in retail hot holding unit).
      • **Roasted Salty Chicken (1): 64.2C (Sell immediately and/ or package and display in retail hot holding unit).
      • [Correction Date: Immediately]
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - BBQ Meat Hot Holding Cabinet: 50C (ambient temperature, thermometer placed inside cabinet where heat source enters the unit).
      • Corrective Action(s): - Adjust and/ or repair and/ or replace BBQ Meat Hot Holding Cabinet.
      • - Hot Holding Unit must be capable of maintaining hot potentially hazardous foods at or above 60C.
      • *Do not use unit until it is capable of maintaining temperature at or above 60C*
      • [Correction Date: 17-Mar-2025]
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Hot Holding Cabinet: 42.1C to 42.9C (ambient temperature)
      • - Sausages: 43C to 45C
      • - Roast Duck: 45C to 47C
      • Corrective Action(s): - Hot potentially hazardous food must be stored at or above 60C.
      • - Reheat sausages and roast duck to minimum 74C and display in retail hot holding case OR use blast chiller and chill all meat items to 4C or below and display in retail cold holding case.
      • - Do not use hot holding cabinet until unit is capable of maintaining temperature at or above 60C
      • **Refer to Violation 308
      • [Correction Date: Immediately]
      • Note: All meats in hot holding cabinet were placed inside within the last hour. Temperature records for finished cooking temperatures show that meats were cooked to an internal temperature >74C. Chef demonstrated how cooked temperatures are taken with food probe thermometer.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Heavy food debris, garbage, and grease accumulation observed under all hot food cooking equipment (steamers, flat top grill, fryers, wok ovens, gas burners) an and hot food station equipment (wire shelving for ingredients, Coolers #16, 17, 18, freezer).
      • Corrective Action(s): - Thoroughly clean above noted areas. It appears that food debris, garbage, and grease accumulation are being pushed back towards the floor/ wall edges. All accumulation must be pulled out. Review Sanitation Plan to address deficiency.
      • [Correction Date: 24-March-2025]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): - Hot Holding Cabinet for BBQ Meats: 42.1C to 42.9C
      • Corrective Action(s): - Adjust and/ or repair unit. Hot Holding Cabinet must maintain temperature at or above 60C
      • - Do not use unit until it is capable of maintaining temperature at or above 60C
      • [Correction Date: 10-March-2025]
      • Note: Employees were able to determine reason for unit not maintaining correct temperatures at time of inspection. Unit has bottom heating elements and top heating elements. Top heating elements had not been turned on. When all elements turned on, hot holding cabinet ambient temperature reached 61.0C
      • **Train all employees accordingly.
      • **Employees must ensure that unit temperature reaches at or above 60C before using for hot holding.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): - Thermometer not available at Hot Holding Cabinet for BBQ Meats.
      • Corrective Action(s): - Each hot holding unit and refrigeration unit must be equipped with an accurate thermometer to facilitate temperature monitoring per Food Safety Plan.
      • [Correction Date: 10-March-2025]
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Heavy grease and food debris accumulation observed under hot food section burners.
      • Corrective Action(s): - Thoroughly clean above noted area and all other surfaces and hard to reach areas.
      • [Correction Date: 03-Dec-2024]
      • Note: Cleaning schedule reviewed with department leader. Premises deep cleaning takes place once weekly.
      • **High volume areas/ areas where there is a greater produce of grease laden vapours and food debris should be cleaned more often (e.g. gas burners, flat top dim sum grill, exhaust ventilation filters above hot food section cooking equipment). Review Sanitation Plan and revise as necessary.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Internal temperatures of soy chickens in hot holding display case: 39.4C to 39.8C
      • Corrective Action(s): - Hot potentially hazardous foods must be stored at or above 60C.
      • - Operator states that chickens were cooked less than 1 hour prior.
      • - Remove chickens from display unit. Reheat chickens to minimum 74C internal temperature before returning chickens to hot holding unit.
      • - Use probe thermometer to verify internal food temperature.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - No papertowels available at handsink located between sushi and congee stations.
      • Corrective Action(s): - Refill papertowel dispenser at above noted handsink.
      • - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Potential cross connection. Detergent dispensing tube submerged in sink fill with water for thawing raw chickens.
      • Corrective Action(s): - Remove submerged detergent dispensing tube from food prep sink.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Thermometer in BBQ Meat Hot Holding Display Case is not working.
      • Corrective Action(s): - Replace thermometer in BBQ Meat Hot Holding Display Case.
      • - Accurate thermometer is required to facilitate temperature monitoring per Food Safety Plan. Hot Holding Display case is not on microtherm system.
      • [Correction Date: 21-June-2024]
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Insert tray of fried pork stored at ambient temperature. Temperature of pork: 28C to 33C.
      • - Food handler states that pork is cooked-cooled-refried-served. Food handler states that pork was cooked >2 hours ago (unsure of actual time), and is "cooling" before it is placed in walk-in cooler to be refried later. No time and temperature tracking taking place. Cooling procedures per Food Safety Plan is not being followed.
      • Corrective Action(s): - Discard insert tray of fried pork.
      • - Review Food Safety Plan and properly train food handlers regarding safe and correct cooling processes.
      • [Correction Date: Immediately]
      • **Blast Chiller should have been used to quickly cool fried pork. There are many items being prepared and cooked at any given time in the "hot food" area and it appears that it is difficult for food handlers to keep track of items that require cooling. There also does not appear to be adequate space for food to safely cool without being contaminated (tray of fried pork was placed on top of an oil jug that was stored directly on the ground against the end wall).
      • **Organize/ schedule food preparation accordingly. Food must be cooled properly. Food must be protected from contamination during the cooling process. The addition of another blast chiller in the "hot food" area is highly recommended to facilitate safe cooling processes as there is a high volume of food being prepared and processed during peak demands in the "hot food" area.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Temperature of potentially hazardous food items stored in the congee/ ramen open cold display case are >4C:
      • - Pork: 11.4C
      • - Duck: 14.7C
      • - Eggs: 7.6C
      • - Sliced Pumpkin: 9.7C
      • - Tofu: 11C
      • - Kitchen Manager states that open cold display case is filled in the morning at approximately 7 am and service for congee ends at 11 am, continued by service for ramen. Leftover ingredients at the end of the day are covered and used the following day.
      • - >4 hours between cold display case filled and time of inspection.
      • - Large amounts of various noodles, meats, pooled eggs, cut vegetables, sprouts stored at room (ambient) temperature in "hot food" area. Food handlers state that food is out and too be cooked throughout the day. Kitchen Manager stated that walk-in cooler is "too far" for food handlers to keep walking back and forth to take food to cook when needed. Food handlers from "hot food" area would also have to walk through all the other sections of the restaurant to access walk-in cooler.
      • Corrective Action(s): - Discard all items listed above. Kitchen Manager also agreed to discard all other items (cut vegetables and various toppings) stored in the open cold display case.
      • - Store all items not being cooked immediately into the walk-in cooler and/ or under counter prep coolers. Only food that is to be cooked within the next 1-1.5 hours can be in kept in the area. All other items must be stored <=4C until it is ready to be used.
      • - Cold Potentially Hazardous Foods must be stored and/ or displayed <=4C at all times.
      • [Correction Date: Immediately]
      • Note: Kitchen Manager states that Open Cold Display Case is in the wrong location and thus could be contributing to challenges of keeping food <=4C (unit is between two hot holding steam tables). Kitchen Manager states that unit location is scheduled to be switched with ramen soup steam table in the upcoming month.
      • **In the interim, items stored in the Open Cold Display Case must be double tray with ice directly underneath. Only store enough food for use within 2 hours. Leftovers must be discarded. This is a temporary solution until the Open Cold Display Case is serviced, relocated, and capable of maintaining food temperatures <=4C.
      • **Additional Cold Storage required in the "hot food" area.
      • **Additional Frozen Storage required in the "hot food" area.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Dirty food equipment are being prewashed in food preparation sink (at "clean" side of dishwasher) and then arranged on dishwasher trays that are placed where clean and sanitized dishes come out of the conveyor belt style dishwasher. Dirty food equipment dishwasher trays are then carried over to the other end of dishwasher to go through dishwasher cycle. "Clean" end of dishwasher table is contaminated from dirty/ soiled equipment water and detergent.
      • Corrective Action(s): - All cleaning and dishwashing is to take place in the 3-compartment sink designated for dishwashing only (located on the "dirty" side of the dishwasher.
      • - Clean and sanitize "clean" end of dishwasher table.
      • [Correction Date: Immediately]
      • **Label sinks clearly: DISHWASHING ONLY; FOOD PREPARATION ONLY
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - 0 ppm (no) QUATS detected in one QUATS spray bottle.
      • Corrective Action(s): - Empty spray bottle contents and refill with 200 ppm QUATS.
      • **Use QUATS test strips and verify sanitizer concentration before refilling sanitizer spray bottles.**
      • - 200 ppm QUATS available from dispenser adjacent to spray bottle storage.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Large pail of defrosting food defrosting in sink filled with water. Sink is a designated dishwashing sink and beside "dirty" side of dishwasher. Sanitizer hose also submerged in water where food is defrosting.
      • 2. Open container of shrimps defrosting in sink designated for food preparation. However, both adjacent sink compartments are filled with soiled food equipment while food handler is washing/ spraying soiled food equipment before placing in dishwasher. Spray water and detergent potentially contaminating shrimps in adjacent sink.
      • Corrective Action(s): - Reorganize sink usage. Discard food that may have been contaminated.
      • - Food must be protected from contamination at all times.
      • - Food preparation (including defrosting) must only take place in designated food preparation sinks. Dishwashing is not permitted in food preparation sinks while they are being used for food preparation.
      • [Correction Date: Immediately]
      • **Label sinks clearly: DISHWASHING ONLY; FOOD PREPARATION ONLY
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy grease accumulation observed on ventilation exhuast hood filters above "hot food" area cooking equipment.
      • 2. Large accumulation of water and liquid from washed and hung poultry in meat prep walk-in cooler puddling on meat walk-in cooler floor and flowing through door into main walk-in cooler area. Food handlers who access items from main walk-in cooler have to walk through meat liquid puddle and track contaminated water back outside in the kitchen. Produce, salads, and ready-to-eat foods are stored on shelving next to meat prep walk-in cooler.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Sanitize areas contaminated with water and liquid from washed and hung poultry.
      • - Find a solution to catch water and liquids from hung poultry so that it does not accumulate, puddle and spread into the main walk-in cooler and kitchen area.
      • [Correction Date: 08-March-2024]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Congee/ Ramen Open Cold Display Case is not maintaining cold potentially hazardous foods <=4C.
      • - While unit is connected to Microtherm System and temperature display reads 31F (-0.6C), kitchen manager states that there is no cold air circulation. Ice accumulation also noted on all sides of unit.
      • Corrective Action(s): - Repair and/ or adjust unit. Open Cold Display Case must be capable of maintaining food <=4C.
      • ** Verify that temperature readings are correct.
      • ** Defrost unit.
      • ** A cover/ lid for the unit may help unit maintain food <=4C.
      • ** Kitchen Manager states that unit is scheduled to be relocated in the upcoming month (unit is currently between two hot holding steam tables). This *may* help. However, a cover/ lid for the unit may be useful regardless.
      • [Correction Date: 15-March-2024]
      • Note: Kitchen Manager states that Open Cold Display Case is in the wrong location and thus could be contributing to challenges of keeping food <=4C (unit is between two hot holding steam tables). Kitchen Manager states that unit location is scheduled to be switched with ramen soup steam table in the upcoming month.
      • **In the interim, items stored in the Open Cold Display Case must be double tray with ice directly underneath. Only store enough food for use within 2 hours. Leftovers must be discarded. This is a temporary solution until the Open Cold Display Case is serviced, relocated, and capable of maintaining food temperatures <=4C.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions