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Rose Land Family Restaurant

12 - 33550 South Fraser Way, Abbotsford · Restaurant

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk in cooler were stored on the ground.
      • Corrective Action(s): Ensure to have all food items stored at least 6 inches off of the ground.
      • To be corrected by: August 18, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility was unorganized and had build up of dirt and food debris.
      • Corrective Action(s): Ensure to organize items in the facility and remove build up of dirt and food debris.
      • To be corrected by: 1 month
      • 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): Two preparation line coolers were measured to be above 4C. Staff used trays with ice to cool food down to 4C or lower before maintainence person comes in.
      • Corrective Action(s): Temperatures for all coolers must be routinely monitored to ensure that they are 4C or lower.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt, debris and mould, particularly in the walk in cooler.
      • Corrective Action(s): Ensure to clean and sanitize routinely, especially the shelves in the walk in cooler.
      • To be corrected by: 1 month
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitize measured 0ppm chlorine
      • 2) Food debris under blade guard on meat slicer
      • Corrective Action(s):
      • 1) New sanitizer solution made at time of inspection; 100ppm chlorine
      • 2) Ensure slicer is cleaned after every usage
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris observed beneath/between/behind equipment and in hard to reach areas.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A few inserts of chopped vegetables measured at 9-10C at the large prep cooler. Some inserts were stored on top of a layer of ice. Staff members have indicated that these are rotated every 2 hours. Ambient temperature of the undercounter compartment measured 4C.
      • 2. An insert of chopped tomatoes was stored above the cold line at the small prep cooler. Internal temperatures measured 8C. This cooler was not in active use at the time of inspection.
      • Corrective Action(s): 1. Ensure inserts are submerged in ice. Replace the lid when the prep cooler is not in use to prevent the cold air from escaping.
      • 2. Move this insert to a cooler with ambient temperatures of 4C or less.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Various utensils (sieves, tongs) have food debris stuck to them.
      • Corrective Action(s): Clean and sanitize these utensils. Ensure all equipment is clean before returning them to clean storage areas.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bulk food scoops are stored improperly. Scoop handles are in contact with food.
      • 2. Cooking oil is stored next to cleaning agents.
      • Corrective Action(s): 1. Clean and sanitize the bulk food scoops. Store these scoops in a clean dedicated container when not in use.
      • 2. Store cooking oil and all food items and equipment away from cleaning agents and other chemicals.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner indicated that his FOODSAFE Level 1 has expired.
      • Corrective Action(s): Ensure FOODSAFE Level 1 is obtained. Ensure at least one FOODSAFE Level 1 certified staff is present when business is in operation.
      • Violation Score: 1
  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): Meat slicer observed to have food debris behind the guard, under the blade and on the machine.
      • Corrective Action(s): Clean and sanitize the slicer by taking it apart and thoroughly sanitize. Ensure the slicer is cleaned and sanitized after every use or at least every 4 hours if continuously used.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom was out of paper towels at time of inspection; ensure all handwashing stations have soap, paper towels and hot and cold running water.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in prep coolers observed to not have any covers to protect from contamination..
      • Corrective Action(s): Provide covers for all food containers. Correct by 2018/11/27
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning underneath prep tables, stoves, grills and other equipment is needed for caked on food debris.
      • Corrective Action(s): Correct by 2018/12/04
      • Violation Score:
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top inserts of undercounter cooler at main kitchen area had cut vegetables that were sitting at 7-10 C. Operator advised that most items are kept in the undercounter cooler, taken out during busy times.
      • Corrective Action(s): Required operator to move all items into the undercounter cooler when busy time is over. Operator educated that all cold potentially hazardous foods cannot exceed 2 hours (accumulated) at room temperature. Operator suggested to have icy water in the basin of the inserts; which is okay. If this is the case, operator must ensure to regularly refill the with ice to keep all foods at 4 C or lower
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy build-up of food and grease debris build-up behind and under flat grill. Operator advised that its been awhile since the last cleaning
      • Corrective Action(s): Required operator to perform thorough cleaning of the area to remove pest attraction and remove fire hazard as well.
      • Date to be corrected by: June 22 2018
      • Violation Score: 15
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A broken/unused cooler beside walk-in cooler being used as a table; quite a bit of clutter around u-shaped prep counter where meat slicer is.
      • Corrective Action(s): Required operator to re-organize the area so that easier access is given to hard-to-reach areas for proper cleaning
      • Date to be corrected by: June 22 2018
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup stored in a large bucket in the walk in cooler was measured at 56 degrees C (internal temperature). Bucket was labeled "Mushroom Soup Wed Jan 10"
      • Corrective Action(s): Soup was placed into shallow containers for cooling. Please ensure that hot potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Some methods that may be employed to facilitate rapid cooling include using an ice wand, adding cold water or ice, placing into shallow container(s), and/or cooling in an ice bath.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Small container of breakfast sausages were probed at 44 degrees C.
      • 2. Small container of cooked potatoes was probed at 46 degrees C. Hot water level was observed to be below the food level.
      • Inspection conducted prior to lunch. Operator stated that items were prepared less than 1 hour prior.
      • Corrective Action(s): Items were reheated to at least 74 degrees C. Water level was increased to allow full submersion of the food items. Please ensure that hot potentially hazardous foods are maintained at internal temperatures of 60 degrees C or more to limit the growth of potential pathogens and/or toxins.
      • Note: Probe thermometer on site is broken--discarded by operator. Please obtain a working probe thermometer accurate to 1 degree C in order to check internal food temperatures. Date to be corrected by: January 12, 2018.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on vegetable slicer. Vegetable slicer was stored in a bin with food debris. This is a repeat violation.
      • Corrective Action(s): Both vegetable slicer and bin were washed and sanitized at time of inspection. Please ensure that all utensils and equipment are properly washed and sanitized after use, then stored in sanitary condition to limit potential cross contamination.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No cold water was available at the kitchen hand washing station.
      • Corrective Action(s): Cold water valve was opened at time of inspection. Cold water was previously turned off due to faucet dripping. Please have plumbing repaired to correct this issue. Please ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A box of raw chicken was stored above ready to eat foods (e.g. margarine, deli meat). All items were covered.
      • Corrective Action(s): Please ensure that raw meats and raw eggs are not stored above any ready-to-eat foods to protect from potential contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed wood is beginning to show through on walk in cooler shelving.
      • Corrective Action(s): Please have shelving properly sealed to provide a surface that is smooth, non-absorbent, and easy to clean. Date to be corrected: March 10, 2018.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions