Progressive Housing Society - Norland Place
3986 Norland Ave, Burnaby · Restaurant
17 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Accumulation of debris observed on floor next to dishwasher.
- Corrective Action(s): Clean the above mentioned area.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Stainless steel container placed on top of raw beef patties in cooler, without proper separation in between.
- 2. Container/bowl used as scoop in dry goods container.
- Corrective Action(s): 1. Ensure foods are covered with lid or wrap before double stacking.
- 2. Use scoop with handles placing up if placed inside containers.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): 1. An empty plastic container is placed inside handsink next to dishwashing sinks.
- 2. Back handsink is hooked up two ways currently - one way for a portable ac unit; the other with a hose for handwashing. Temperature of water is 17.9oC. Staff indicatd this is only temporary until ducts are upgraded in the kitchen.
- Corrective Action(s): 1. Plastic container is removed at time of visit. Ensure handwashing station is unobstructed at all times.
- 2. Increase water temperature to 30oC. Minimum hot water temperature from tap indicated on the Food Code is 38oC. Cold water does not remove oil, dirt, and grease easily while handwashing. This is only temporary. This set up should not be more than 2 weeks.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 0ppm is noted in a spray bottle staff indicated there is sanitizer in. Staff showed the location where sanitizer can be refilled at but none of the option at the dispensing system is sanitizer for food contact surfaces. There are Quats and bleach in kitchen. Chef indicated none is really used.
- Corrective Action(s): 1. All food contact surfaces must be sanitized with an approved sanitizer (in this case either Bleach or Quats).
- 2. Purchase chlorine test strip if bleach sanitizer is chosen as a food contact surface sanitizer.
- 3. It might be beneficial to add a dispensing system in the kitchen if Quats is in use.
- *This violation was observed in last routine inspection.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back handsink is obstructed with a fan, towels, and other items. Staff indicated this handsink is not in use as there is another handsink.
- Corrective Action(s): Designated handwashing station must be accessible at all times. Do not block handsink with anything.
- This was also observed in last routine inspection.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: - Food contact sanitizer does not appear to be used on food contact surfaces and equipment. Unlabelled bottles of blue solution stored at food contact prep areas and at meat slicer.
- Corrective Action(s): - Per the premises Sanitation Plan, 100-200 ppm chlorine bleach solution is to be used as a food contact sanitizer. (1 tsp chlorine bleach + 1 L water).
- - Ensure that only chlorine bleach sanitizing solution is used for food contact surfaces and food equipment. Provide sanitizer is properly labelled bottles. Review with all staff who use the kitchen.
- [Correction Date: Immediately]
- Note: Chlorine bleach available onsite.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: 1. Replace soap dispenser batteries at handsink at kitchen entrance.
- 2. Provide soap at back kitchen handsink.
- 3. Do not store anything or block back kitchen handsink.
- **Handsinks must accessible and provided with hot and cold running water, liquid soap, and papertowels at all times.
- Corrective Action(s): - Correct the above noted violations. [Correction Date: Immediately]
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: - Boxes of dry ingredients, equipment stored directly on the ground.
- Corrective Action(s): - Store all items at least 6" (15 cm) off the ground to protect items from potential contamination and to facilitate cleaning and pest monitoring.
- [Correction Date: 17-Jan-2023]
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live cockroaches observed in the following areas:
- > 1 observed under the stand up cooler by serving window
- > 3 observed under the 3 compartment sink and around the dishwasher
- Several dead cockroaches observed throughout the kitchen:
- > Under the stand up cooler and freezer by serving window
- > Under the 3 compartment sink
- > Behind the boxes stored against the wall and window
- Corrective Action(s): All dead cockroaches must be removed. This involves consistent monitoring for cockroach activity.
- > Remove all boxes of dry goods from the floor. This will help with cleaning and monitoring for activity.
- Date to be corrected by: September 15, 2022.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Overall cleaning in the premises has improved, however the following areas still remain and/or require attention:
- > Under the hot table by serving window
- > Under the stand up cooler and freezer
- > Under the dry storage rack against the window
- > Behind the boxes stored against the wall and window
- > Far left corner under the 3 compartment sink
- > Under the prep cooler across from ovens
- CORRECTION ORDER ISSUED.
- Corrective Action(s): Deep cleaning is required to thoroughly remove all food debris, dust and grease. Maintaining a high level of sanitation will prevent the presense of pests.
- > Inspect all boxes and products in the kitchen to ensure there are no pests inside. Discard any food products that have come in direct contact with pests.
- > Recommend to pressure wash to remove any hardened accumulation of food debris or grease.
- Date to be corrected by: September 15, 2022.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live cockroaches observed in the food preparation area:
- > Under the 3 compartment sink around the containers of cleaning agents.
- > Under the cooking line.
- Several dead cockroaches and casings were noted throughout the rest of the kitchen, primarily in the storage/servery side of the kitchen.
- Pest control services are in place. Noted brown gel bait placed throughout the kitchen, prep and storage area.
- Corrective Action(s): > Provide an updated pest control contract to the undersigned - frequency of service must be increased from once a month to twice a month. A report must be provided for each visit detailing the actions taken and recommendations given.
- > All dead cockroaches and casings must be removed.
- > Minimize the amount of moisture accumulation in the dishpit area.
- > Minimize the amount of food debris and grease accumulation in the food prep area and cook line.
- Date to be corrected by: September 12, 2022.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning is required in the following areas to remove debris and food debris:
- > Under the hot holding table and prep table by serving window.
- > Under the brown dry goods storage rack next to hot table.
- > Under the shelving part of the prep sink table.
- > Under and around the dry goods and equipment shelving racks by the window.
- > Under and around all cooler units (2 door coolers, prep cooler).
- > Under the cooking line.
- > On the face of the ovens, heavy grease and food debris accumulated in the oven door hinge.
- Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan IMMEDIATELY.
- > Remove all debris, dust, food debris and fallen miscellaneous items.
- > Maintaining a high level of sanitation will help to prevent the precense of pests.
- Date to be corrected by: September 12, 2022.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Live cockroaches and casings observed in the food preparation area:
- > Under the 3 compartment sink.
- > Under the cooking line.
- Several dead cockroaches noted throughout the rest of the kitchen, primarily in the storage/servery side of the kitchen.
- Pest control services are in place. Noted brown gel bait placed throughout the kitchen, prep and storage area.
- Corrective Action(s): Contact pest control company to increase frequency of service from monthly to bi-weekly.
- > Provide an updated contract to the undersigned by the corrective date.
- > All dead cockroaches and casings must be removed.
- > Minimize the amount of moisture accumulation in the dishpit area.
- > Minimize the amount of food debris and grease accumulation in the food prep area and cook line.
- Date to be corrected by: September 8, 2022.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning is required in the following areas to remove debris and food debris:
- > Under the hot holding table and prep table by serving window.
- > Under the brown dry goods storage rack next to hot table.
- > Under the shelving part of the prep sink table.
- > Under and around the dry goods and equipment shelving racks by the window.
- > Under and around all cooler units (2 door coolers, prep cooler).
- > Under the cooking line.
- > On the face of the ovens, heavy grease and food debris accumulated in the oven door hinge.
- Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan IMMEDIATELY.
- > Remove all debris, dust, food debris and fallen miscellaneous items.
- > Pests are attracted to areas with food, water and warmth. Minimizing these factors and maintaining a high level of sanitation will prevent the presence of pests such as rodents, cockroaches or flies.
- Date to be corrected by: September 8, 2022
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Soap dispense is missing for back hand sink.
- Corrective Action(s): Replace soap dispenser or provide a pump-style dispenser. All handwashing stations must be fully supplied with hot+cold water, liquid soap and paper towels.
- Date to be corrected by: April 4th, 2022.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Dust build up noted on vent hood baffles. Service sticker for professional cleaning is missing. Manager recalls last professional cleaning was during December.
- Corrective Action(s): Remove baffles, clean and sanitize to prevent potentially contaminating food.
- Recommend to include vent hood cleaning as part of your sanitation routine.
- Date to be corrected by: April 4, 2022.
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) One open bag of flour in dry storage area.
- 2) Three cans of beans with pork in tomato sauce stored on the ground by shelving unit.
- Corrective Action(s): 1) Place or transfer the contents of all opened bags of dry goods into pest proof containers to avoid attracting pests.
- 2) Reorganize this shelving unit so that all food items are at least 15cm off the ground.
- Date to be corrected by: immediately
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- 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 unit with temperatures 10-12 deg C. Operator advised that cooler has not been properly operating for a few weeks.
- - 5 lbs processed garlic (stored in unit ~4 days)
- - 8.82 lbs cheese (stored in unit ~4 days)
- - cream cake (stored in unit ~24 hours)
- - pork chops (stored in unit ~ 24 hours, internal temperature <4 deg C)
- Corrective Action(s): - Discard processed garlic, cheese and cream cake. Potentially hazardous food items are >4 deg C for >2 hours.
- - Move pork chops into another cooler.
- [Correction Date: Immediately]
- - Cold potentially hazardous foods must be stored at or below 4 deg C at all times.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): - Fibregard bleach used to make sanitizer for sanitizing food contact surfaces.
- Corrective Action(s): - Fibregard bleach is not suitable for sanitizing food contact surfaces.
- - Obtain regular household bleach for making sanitizer. (100-200 ppm chlorine bleach solution = 1 tsp chlorine bleach + 1 L water)
- [Correction Date: Immediately]
- **Operator advised that bleach is used as a back up sanitizer when Quats supply is low.
- **Concentrated Quats solution available to make 200 ppm Quats sanitizer at time of inspection. Manufacturer's instructions followed.
- **Obtain test strips to verify sanitizer concentration.
- Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): - Meat thawing at room temperature in prep sink.
- Corrective Action(s): - Thaw meat in cooler (<=4 deg C) or under cold running water. [Correction Date: Immediately]
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: - Display Cooler (located beside 2-Door Upright Freezer): 10-12 deg C.
- Corrective Action(s): - Repair and/ or replace cooler. Unit temperature must be capable of maintaining temperature at or below 4 deg C.
- - Do not use unit until it can maintain temperature at or below 4 deg C.
- [Correction Date: March 3, 2020]
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]