PriceSmart Foods #2281 - Asian Deli

117 - 4650 Kingsway Ave, Burnaby · Restaurant

19 inspections

Follow-Up InspectionJan 29, 2026
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - REPEAT VIOLATION: Observed two packs of pan fried red bean rice cakes in room temperature, measured at 19C.
  - Corrective Action(s):
  - - Items discarded. Retrain the staff / manager to stop this practice. They are considered as potentially hazardous food item and have to be refrigerated for storage.
  - Violation Score: 15
Routine InspectionJan 20, 2026
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - - Perishable food items in cooler #13 measured between 13-15C.
  - Corrective Action(s):
  - - There were signs of food spoilage (discolored / soggy bean sprouts, bulging plastic bags). Items (bean sprouts, taro paste etc) were discarded at the time of inspection. Ensure to monitor the cooler temperature daily.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - - Cooler #13 has lowest ambient temperature of 12.8C.
  - Corrective Action(s):
  - - Repair and ensure the cooler is capable of maintaining the temperature of 4C or below.
  - - Do not use this cooler until it has been repaired.
  - Date to be corrected by: Jan 29, 2026
  - Violation Score: 9
Follow-Up InspectionJun 20, 2025
0 infractions
Routine InspectionJun 17, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - REPEAT VIOLATION: Observed pan fried red bean rice cakes displayed in room temperature.
  - Corrective Action(s):
  - - Operator stated that it was prepared 1.5 hours ago. Items were moved to cooler at the time of inspection. Do not store rice cakes in room temperature as they are categorized as potentially hazardous food item requiring refrigeration storage.
  - Violation Score: 15
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - - REPEAT VIOLATION: BBQ meat products inside hot cabinet probed from 35.3C to 59.5C.
  - Corrective Action(s):
  - - This is third time this violation is observed. No temperature log was recorded for this date. BBQ pork rib, chicken, duck, sausage were discarded at the time of inspection. Violation ticket will be issued.
  - Violation Score: 25
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - - Undercounter cooler by the cookline is broken; ambient temperature measured at 14C.
  - Corrective Action(s):
  - - Operator stated that work order has been submitted. Ensure to not store any potentially hazardous food item inside this cooler. Repair the unit and ensure it can can maintain the temperature of 4C or below.
  - Violation Score: 3
Follow-Up InspectionJan 24, 2025
0 infractions
Routine InspectionJan 21, 2025
1 infraction
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION):
  - - BBQ pork buns in the display steamer probed at 50C and the surface temperature measured around 40C.
  - Corrective Action(s):
  - - Ensure they are reheated to 74C or above and then placed immediately at the hot holding section. Items were reheated at the time of inspection. Hot holding temperautre should be maintained at 60C or above.
  - Violation Score: 5
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - - Pan fried red bean rice cakes and black sesame rice cake held in room temperature. Staff stated that they were in the display zone since last night.
  - Corrective Action(s):
  - - These items are meant to be refrigerated at 4C or below. Items discarded.
  - Violation Score: 5
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation:
  - - Large BBQ sauce pots observed with stain build up.
  - Corrective Action(s):
  - - Clean thoroughly inside & out. Ensure the pots get cleaned after each use.
  - Date to be corrected by: Jan 24, 2025
  - Violation Score: 5
Follow-Up InspectionJun 25, 2024
0 infractions
Routine InspectionJun 11, 2024
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - REPEAT VIOLATION
  - - Hot held chicken inside hot cabinet initially probed at 44C. It was measured at 60C as per the temperature log that was completed at 1pm. Temperature was brought higher at the time of inspection.
  - Corrective Action(s):
  - The internal temperature of the chicken was brought back to 60C before the 2 hour mark starting from the last temperature check. Ensure the hot cabinet is maintained at 60C or above at all times when operating. Ensure to audit the temperature log as the date was recorded wrong - the date was recorded as June 12, 2024.
  - Violation Score: 15
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION):
  - - Very weak to no QUAT detected from the sanitizer contained in the spray bottle and in sanitizer bucket.
  - Corrective Action(s):
  - - Ensure sanitizer is regularly replenished. Sanitizer from source measured at 200ppm QUAT.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - - Grease build up observed in the undercounter sushi cooler.
  - Corrective Action(s):
  - - This was cleaned at the time of inspection. Ensure equipment are being cleaned and sanitized on regular basis.
  - Violation Score: 5
Follow-Up InspectionDec 13, 2023
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - REPEAT VIOLATION: Barbeque meats stored inside measured below 60C. Pork rib probed at 39.8C, soy chicken probed at 30.1C, chicken probed at 36.7C. No temperature record was available for today.
  - Corrective Action(s):
  - Products were discarded. Products touching the base of the cabinet were ranging around 50C to over 60C. These products were instructed to be reheated again. Ensure staff follows temperature checking and record keeping practice. Further enforcement action shall be taken if this violation is observed again in the future.
  - Violation Score: 15
Routine InspectionDec 5, 2023
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation:
  - - Grime & debris build up observed on the interior surface of the mechanical dishwasher.
  - - Grease & dust build up observed on the top of the bbq ovens.
  - - Grease build up observed inside the undercounter cooler (sushi section).
  - - Food debris build up observed along the corners & junctions of the counter holding cutting board material (across the buffet hot holding area).
  - Corrective Action(s):
  - - Clean the areas noted above. Ensure dishwasher is cleaned on regular basis.
  - - Ensure cutting board is removed and all sides of the counters are thoroughly cleaned & sanitized EVERY DAY.
  - Date to be corrected by: Dec 7, 2023
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - - Grease build up observed on the floor underneath the cooklines, ovens, deep fryers.
  - Corrective Action(s):
  - - Clean the floor to ensure there is no grease residue.
  - Date to be corrected by: Dec 12, 2023
  - Violation Score: 3
Follow-Up InspectionMay 19, 2023
0 infractions
Routine InspectionMay 18, 2023
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - - Observed hot foods in the warmer probed at 40C to 56C.
  - - BBQ meat products inside the hot cabinet probed at 35C to 38C.
  - Corrective Action(s):
  - - Staff stated BBQ meat products were prepared around 10am today which was more than 4 hours ago at the time of inspection. Staff stated that the meats were cooked again after 2 hours and placed back again in the hot cabinet. STOP THIS PRACTICE immediately.
  - - Temperature log only shows the temperature when the product was fresh out from the oven and the tempeature during hot holding storage is not indicated in the log. Ensure to check the internal temperaure of the hot held food items during its storage time throughout the day.
  - - No time tracking is in place for hot held products - they are meant to be held hot at 60C or above until they get sold.
  - - Ensure all hot holding units are capable of maintaining the stored food items at 60C or above. Ensure to follow approved food safety plan for hot holding of the foods.
  - - Following items were discarded at the time of inspeciton: BBQ pork, BBQ chicken, deep fried fish, sweet & sour pork, chow mein, fried rice, stir fried rice noodle.
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - - Debris observed on the floor underneath coolers and counters.
  - - Excessive grease & burnt residue build up observed on stove.
  - Corrective Action(s):
  - - Clean above noted areas.
  - - Ensure to empty the grease collecting pan inside the bbq machine evey night.
  - Date to be corrected: May 24, 2023
  - Violation Score: 3
Routine InspectionJun 30, 2022
1 infraction
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Broken thermometer inside the undercounter cooler (behind hot warmers storing fried rice, sweet sour pork).
  - Corrective Action(s): Replace the broken thermometer with a new unit.
  - Violation Score: 1
Routine InspectionJun 29, 2021
0 infractions
Routine InspectionOct 22, 2019
0 infractions
Routine InspectionJan 14, 2019
0 infractions
Routine InspectionSep 13, 2018
0 infractions
Routine InspectionMar 1, 2018
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Noted the 3 compartment sink (sanitize compartment) was leaking.
  - Corrective Action(s): A floor drain is located directly under the sink to drain water leakage.
  - Contact a contractor to repair or replace the sink immediately. Priority.
  - Meanwhile, sanitize all compartments properly, swap between "wash" and "sanitize" compartment temporary until repaired.
  - Violation Score: 9
Routine InspectionAug 30, 2017
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): BBQ porks, ribs, chickens and ducks were hot held in the hot case @ 38 deg. C - 39 deg. C.
  - Corrective Action(s): -The products in the case were made <=2 hrs.
  - -All BBQ products were moved back into the oven to be re-cooked >=74 deg. C.
  - Violation Score:
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation (CORRECTED DURING INSPECTION): The hot case was not holding BBQ foods over 60 deg. C
  - Corrective Action(s): -Always ensure to check the unit hold the ambient Air temp >=60 deg. C
  - -Provide 2 thermometers: one on the top/one on the bottom area.
  - -Log the hot holding temperature daily.
  - -The unit temperature was brought up to 60 deg. C during the inspection.