Royal Paan (Burnaby)

4735 Willingdon Ave, Burnaby · Restaurant

16 inspections

1. Follow-Up InspectionJun 5, 2026

   0 infractions

2. Routine InspectionMay 22, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Container of pre-made gravy from yesterday found to have internal temperature of 18 degrees Celsius in walk in cooler unit.
     • CORRECTED AT TIME OF INSPECTION - item discarded
     • .
     • Corrective Action(s): Ensure proper cooling occurs. Teach staff proper cooling methods including:
     • - Using ice baths or ice wands
     • - Using smaller containers with larger surface areas
     • - Cooling according to the method 60 to 20 degrees in 2 hours and 20 to 4 degrees Celsius in 4 hours.
     • .
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Cell phone observed in use and on food production surfaces during inspection.
     • Leak observed in walk in cooler unit. Cooling unit is leaking liquid into middle of walk in cooler unit.
     • .
     • Corrective Action(s): Ensure cell phones are not stored on food production surfaces.
     • Have walk in cooler unit serviced immediately. Unit should not be leaking. This leak has the potential to leak onto food items
     • .
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings observed in kitchen area.
     • .
     • Corrective Action(s): Obtain services of Pest Control Company.
     • Provide EHO with inspection reports for review.
     • .
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Rodent droppings observed in the following areas:
     • - On floor under milk crates
     • - On floor in dry storage area
     • - On lower shelves under dosa cook top unit (x2 shelves)
     • Corrective Action(s): Clean and sanitize areas affected by rodent droppings
     • Ensure milk crates are removed from restaurant. This was discussed at previous inspection. No milk crates to be stored in restaurant as rodents hide underneath and area is infrequently cleaned.
     • Clean and organize dry storage area. No items are to remain on floor.
     • The area under the dosa grill is to be more frequently cleaned and sanitized.
     • .
     • .
     • Violation Score: 9
3. Routine InspectionNov 21, 2025

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Lack of paper towels in staff washroom.
     • Lack of garbage can for paper towel disposal in washroom.
     • .
     • Corrective Action(s): Ensure washroom is adequately supplied with all necessities to facilitate hand washing.
     • .
     • Violation Score: 15
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Facility has severe rodent infestation.
     • Rodent droppings observed throughout facility including: on floor, under equipment, on lower shelves and surfaces throughout facility.
     • Photographs taken
     • .
     • Corrective Action(s): Provide EHO with Pest Control records from past three site inspections.
     • Discuss action plan with Pest Control going forward.
     • More traps are to be added to restaurant.
     • Ensure pest proofing occurs including all dry storage goods in pest proof containers,
     • Implement an active cleaning schedule for lower shelves.
     • .
     • Violation Score: 15
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: 18 or more crates observed in back area. Severe amount of rodents in this area.
     • Rodents appear to be active in this area.
     • Holes observed in back door cement
     • Holes observed in washroom.
     • .
     • Corrective Action(s): Remove crates from restaurant. Do not return crates to restaurant.
     • Clean and sanitize area.
     • Seal all holes with non chewable materials.
     • .
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Large quantity of rodent droppings observed throughout restaurant including on floors, under equipment, behind items, on shelves, rolling racks, in dry storage areas including closet area next to washroom and just off dining area, front paan area shelves, under dishwashing area, floor under crates, on dry goods lids, etc.
     • .
     • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Remove items from lower shelves, clean and sanitize all the way behind equipment on lower shelves.
     • Organize storage room. Nothing is to remain on floor. Ensure all items are off floor 15 cm.
     • Remove crates at back door from restaurant. Clean and sanitize floors under crates.
     • Clean behind chest freezer, under dishwasher, storage rooms, under cook line, storage areas, shelves throughout, etc.
     • Clean tops of dry goods containers in all storage areas. Use sanitizer solution.
     • .
     • Violation Score: 15
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: Lack of adequately trained staff. This is the fourth routine inspection in which staff are not trained with FOODSAFE level one or equivalent training. Only owner of facility has adequate training.
     • .
     • Corrective Action(s): When owner is not present the requirement is that staff are to have FOODSAFE level one or equivalency training.
     • Have staff registered for FOODSAFE level one or equivalency training immediately.
     • .
     • Violation Score: 1
4. Follow-Up InspectionNov 21, 2025

   0 infractions

5. Routine InspectionMay 8, 2025

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Front hand sink lacking liquid soap
     • CORRECTED DURING INSPECTION
     • Washroom hand sink lacking liquid soap and paper towels.
     • CORRECTED DURING INSPECTION
     • .
     • Corrective Action(s): Ensure all hand sinks are adequately supplied at all times.
     • .
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some cleaning required on floor in back storage area.
     • .
     • Corrective Action(s): This area is infrequently cleaned. Please ensure it is added to cleaning schedule.
     • .
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Two door stand up cooler storing uncut vegetables and buns measuring to be at temperatures of 8.7 degrees Celsius.
     • Cooler did not lower temperature during entire inspection. No potentially hazardous food items stored in cooler unit at time of inspection.
     • .
     • Hot water tank appears to be leaking. Puddle of water exists on the floor surrounding hot water tank.
     • .
     • Corrective Action(s): Cooler may have issues.
     • Have cooler unit serviced. Unit is to maintain temperatures of less than or equal to 4 degrees Celsius. Ensure no storage of potentially hazardous food items occurs in this cooler unit.
     • .
     • Service hot water tank. Facility can not operate without hot water!
     • .
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No one present with FOODSAFE Level One or equivalency training.
     • .
     • Corrective Action(s): This is a repeat violation of the Food Premises Regulations. Ensure at least ONE STAFF member has the proper training at all times.
     • This has been discussed repeatedly at previous inspections.
     • .
     • Violation Score: 1
6. Routine InspectionNov 19, 2024

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in food preparation areas upon arrival of EHO. Spray bottle in kitchen area measured to be at 0ppm QUAT.
     • CORRECTED DURING INSPECTION.
     • Clean glassware stored on rack on top of mop sink.
     • CORRECTED DURING INSPECTION.
     • .
     • Corrective Action(s): Ensure adequate supply of sanitizer solution is available for use throughout the day
     • The mop sink is not to be used for storage or as a table. This has been a violation in the past. Do not continue this practice.
     • .
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at both back kitchen sink and staff washroom sink.
     • .
     • Corrective Action(s): Ensure all hand sinks are adequately supplied with both hot and cold potable water, liquid soap in liquid soap dispensing unit and single use paper towels from single use paper towel dispensing unit.
     • .
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some cleaning required on walls and ceiling of walk in cooler unit.
     • Scoops stored in dry goods bins
     • .
     • Corrective Action(s): Ensure this area is cleaned as part of routine cleaning schedule.
     • Scoops are not to be stored in dry scoops bins
     • .
     • Violation Score: 3
     • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: No staff on site with FOODSAFE Level one or equivalency training.
     • .
     • Corrective Action(s): One person must have FOODSAFE Level one or equivalency training at all times on site.
     • .
     • Violation Score: 1
7. Routine InspectionMay 30, 2024

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): (1) Sambahr soup measured internal temperature of 54.3C during the inspection at the hot holding unit. Staff noted the hot-holding unit was turned on late.
     • (2) Vegetable puff patties measured internal temperature of 34.2C -42.1C at the hot holding unit.
     • Corrective Action(s): (1) Discussed with the staff to reheat the soup to atleast 74C using the stove and transfer to the hot-holding unit maintained at 60C or hotter. Ensure to turn on the hot-holding unit earlier in advance to allow food to be held at 60C or hotter.
     • (2) Staff discarded 10x vegetable puff patties stored in the hot-holding unit during the inspection.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in the spray bottle by the cookline measured 50ppm QUATS sanitizer. Staff noted bottles get refilled every 2-3 days.
     • Corrective Action(s): Staff replenished the sanitizer spray bottle with 200ppm QUATS sanitizer during the inspection. Ensure to replace the sanitizer at least once a day as the strength of the sanitizer decreases overtime and it's no longer effective against killing pathogens.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Handsink by the 3-compartment sink was filled with bowls and other cooking equipment.
     • Corrective Action(s): Staff removed the bowls and the cooking equipment from the handsink. Ensure to have handsinks easily accessible at all times to facilitate proper handwashing procedure at adequate frequency.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): (1) Grease buildups observed on the ventilation hood and fire suppression line at the cookline. Cleaning schedule was observed to be overdue.
     • (2) A box of green vegetables stored on top of the mop sink
     • (3) Light covers missing in the dry storage area
     • Corrective Action(s): (1) Contact the cleaning professionals to get the ventilation hood cleaned to remove grease buildups.
     • (2) Staff removed the box of green vegetables away from the mop sink at the time of inspection.
     • (3) Install light covers in the dry storage area.
     • DATE TO BE CORRECTED BY: 2024/06/04
     • Violation Score: 9
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: (1) Dead mouse observed in a sticky trap underneath the shelf in the dry storage room.
     • (2) Few rodents droppings observed underneath the mechanical dishwasher
     • Corrective Action(s): (1) Replace the old sticky trap with a fresh sticky trap
     • (2) Remove the droppings. Clean and sanitize the affected areas with bleach solution (1 tsp bleach per 1 litre water)
     • ** continue to monitor for new pest activity
     • ** follow recommendations provided by the pest control technician.
     • DATE TO BE CORRECTED BY: 2024/05/30
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation (CORRECTED DURING INSPECTION): No staff on duty were certified with FOODSAFE Level 1 or equivalent in the absence of the operator at the time of inspection.
     • Corrective Action(s): Discussed with the staff that at least one staff on duty must obtain FOODSAFE Level 1 or equivalent certificate in the absence of the operator. This is a repeated violation. Effective immediately
     • Violation Score: 1
8. Routine InspectionNov 2, 2023

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Cooling issues observed at facility. This is the second Routine inspection where potentially hazardous food items cooked from the previous day stored in the walk-in cooler have been found to be improperly cooled.
     • According to staff the two containers of sauce were made yesterday. The containers of sauce were found to be at temperatures of 17 and 22 degrees Celsius - photographs taken.
     • Staff are using large tubs and placing directly into walk in cooler unit.
     • CORRECTED DURING INSPECTION - discussed cooling procedures with staff and owner over the telephone. Owner stated ice wands are available for use. EHO instructed owner and staff to use ice wands, ice baths or shallow pans which will all increase the surface area for cooling.
     • .
     • Corrective Action(s): Ensure staff are following proper cooling procedures.
     • Cooked potentially hazardous food items are to be cooled according to:
     • - 60 degrees Celsius to 20 degrees Celsius in 2 hours and
     • - 20 degrees Celsius to 4 degrees Celsius in 4 hours
     • - For a total cooling time of no more than 6 hours.
     • Staff need to ensure that any food item is cooled according to the above process. Any food item found to take longer than 6 hours total cooling time needs to be discarded.
     • .
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooling issues observed at facility. This is the second Routine inspection where potentially hazardous food items cooked from the previous day stored in the walk-in cooler have been found to be improperly cooled.
     • According to staff the two containers of sauce were made yesterday. The containers of sauce were found to be at temperatures of 17 and 22 degrees Celsius - photographs taken.
     • Staff are using large tubs and placing directly into walk in cooler unit.
     • CORRECTED DURING INSPECTION - Items discarded by owner
     • .
     • Corrective Action(s): Ensure staff are adequately trained on cooling methods.
     • Proper food handler certification will help with educating staff.
     • .
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Back hand sink was unable to be used upon arrival of EHO.
     • - The three compartment sink plug grates were stored inside sink
     • - The sink stopper/pug was put in sink
     • - Garbage can blocking sink
     • NOTE: The sink has debris indicating lack of use.
     • CORRECTED BY EHO in order for EHO to wash hands.
     • .
     • Corrective Action(s): Ensure all hand sinks are adequately supplied and free from obstructions.
     • .
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cleaning required on floor under equipment and shelving units. Food and other debris found in various locations on floor:
     • - Back storage room
     • - Front area
     • - Cooking line
     • .
     • Corrective Action(s): Ensure cleaning staff are cleaning under equipment.
     • .
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: Lack of staff adequately trained for food handling. No one present upon arrival of EHO that has FOODSAFE level one or equivalency training.
     • .
     • Corrective Action(s): One person needs to be present at all times that has FOODSAFE level one or equivalency training.
     • Ensure head chef retakes FOODSAFE level one or takes an equivalency training and receives Certification.
     • .
     • Violation Score: 1
9. Follow-Up InspectionSep 7, 2023

   0 infractions

10. Routine InspectionJul 13, 2023

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food is being cooled in cooler unit in large containers with tight fitting lids
      • .
      • Corrective Action(s): Ensure proper cooling steps are achieved: 60-20 degrees Celsius in 2 hours and 20-4 degrees Celsius in 4 hours.
      • Lids should not be tight fitting but slightly ajar to allow for hot steam to escape.
      • Ice baths or ice wands can be used.
      • Smaller containers can be used.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Samosa stuffing found to be cooled from yesterday with an internal temperature of 10 degrees Celsius.
      • CORRECTED DURING INSPECTION - item discarded.
      • .
      • Corrective Action(s): Ensure previously cooked food items are cooled as per: 60-20 degrees Celsius in 2 hours and 20-4 degrees Celsius in 4 hours.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: One bottle of sanitizer solution in back area found to be at concentrations less than 200ppm QUAT.
      • CORRECTED DURING INSPECTION - item was dumped and refilled with new sanitizer solution.
      • .
      • Corrective Action(s): Ensure sanitizer solution is changed daily.
      • Ensure sanitizer solution is tested daily.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Under counter prep coolers have visible mould.
      • Back storage area requires cleaning (floor) and reorganizing of clutter.
      • .
      • Corrective Action(s): Clean mould from coolers across from grill.
      • .Clean floor of back storage area ensuring area is free from any items not required for the operation of the business. The facility is tight for storage space and nothing should be stored on site that is not needed for daily operation
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one present with FOODSAFE level one or equivalency training.
      • .
      • Corrective Action(s): While owner is not present at least ONE STAFF member must have FOODSAFE level One or equivalency training. Keep records (copies) at facility for inspection.
      • .
      • Violation Score: 1
11. Routine InspectionMar 13, 2023

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handsink at main line (at far end) - observed used container placed inside sink.
      • 2. Handsink at dishwashing area - garbage can placed in front of sink, obstructing access. Also, paper towel is missing.
      • 3. Handsink in staff washroom - soap is missing.
      • Corrective Action(s): This is a ticketable violation.
      • This violation has been observed in 4 consectuive routine inspections. Failure to comply may result in further enforcement action.
      • Handwashing stations must be clear of items and accessible at all times, with liquid handsoap and paper towel in dispenser available at all times.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Once again, in 4 consecutive routine inspections, pots that cannot fit in dishwasher are observed in facility. Facility appears to bring back pots after each inspection. Faciliy is not approved to have dishware that cannot fit in the dishwasher in this facility.
      • Corrective Action(s): Remove pots.
      • This is a ticketable violation. Failure to comply may result in further enforcement action.
      • Violation Score: 3
12. Routine InspectionDec 5, 2022

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dishwashing sink plugs are stored inside handwashing sink basin at the back.
      • Corrective Action(s): Ensure handsink is clear of items and accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers (ie. peeled onions, dairy products, oil, etc.) are noted storing on ground in storage and in walk-in cooler.
      • 2. Food buckets are left uncovered in 3-door prep coolers.
      • Corrective Action(s): Ensure foods are stored at least 6 inches above ground to facilitate cleaning, and cover all foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning is required in the following mentioned areas.
      • Corrective Action(s): Clean:
      • -->ventilation exhaust filters
      • -->floor under dishwashing area
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Once again, at least 2 big pots are noted in facility, which don't fit in dishwasher for properly washing and sanitizing. This has been mentioned in 2 consecutive routine inspections. It appears operator keeps bringing pots back after scheduled follow-up inspection.
      • Corrective Action(s): Equipment that cannot fit in dishwasher must be removed from facility. Please be mindful even though there are 3 sinks next to dishwasher the bigger compartment is a prep sink, not for dishwashing.
      • Failure to comply may result in further enforcement action.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff indicated a FOODSAFE equivalent course has been taken. Certficate is provided, and Smart Choices is shown on certficate (a program administered by Manitoba Tourism Education Council). However, Smart Choices did not appear on the equivalency list.
      • Corrective Action(s): Ensure at least one staff on duty is FOODSAFE certified.
      • Violation Score: 1
13. Follow-Up InspectionJun 27, 2022

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning is required.
      • Corrective Action(s): In particular:
      • -->ventilation exhaust filters
      • -->floor under cooking line (closer to the back wall)
      • Violation Score: 3
14. Routine InspectionJun 20, 2022

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A small container of sauce is sitting on top of inserts in prep cooler. Operator indicated the sauce is extra from the batch made earlier.
      • Corrective Action(s): Cool foods properly - do not store on top of inserts without time tracking.
      • To properly cool foods: 60oC to 20oC in 2 hours; then 20oC to 4oC in 4 hours (in coolers).
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked paneer is observed in a small container on top of inserts in prep cooler. Operator indicated food was made this morning (now 2:45pm) and food temperature is noted at 16.6oC.
      • 2. A bottle of sirarcha mayo is noted at room temperature. Bottle has 25% left. Label on bottle indicated "refrigerated after opening".
      • Corrective Action(s): 1. Store potentially hazardous foods in cooler properly - place in inserts, do not store on top of inserts. Paneer discarded.
      • 2. Ensure sirarcha mayo is stored in cooler once opened. Bottle discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in spray bottle is available in main cooking line.
      • Corrective Action(s): Ensure sanitizer is available at each food preparation area. This includes the front area also.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Large garbage bin is placed right in front of front handsink in kitchen.
      • 2. Large garbage bin is placed right in front of handsink next to mopsink.
      • 3. No paper towel is observed at handsink next to mopsink.
      • 4. No liquid handsoap is noted at handsink at the end of cooking line.
      • 5. Paper towel is not in dispener in staff washroom sink.
      • Corrective Action(s): All handwashing stations must be accessible at all times, and unobstruted. In addition, liquid handsoap and paper towel must be present, in dispenser, at handsinks at all times.
      • This violation has been coded for 2 consecutive routine inspections. Failure to comply may result in further enforcement action (ie. Order and/or ticket).
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food buckets are observed storing on ground.
      • 2. Food containers in prep coolers are observed with no lids.
      • 3. Take out bowls are used as scoops for dry goods.
      • Corrective Action(s): Ensure all foods are covered with lids, and stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. Use scoops with handle for dry goods.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: While general sanitation is satisfactory, more attention is required in certain areas.
      • Corrective Action(s): In particular:
      • -->ventilation exhaust filters
      • -->floor under shelving racks
      • -->floor under prep coolers in kitchen
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Some spray bottles observed with no label on. Staff had to find out from operator the content inside spray bottles.
      • Corrective Action(s): Ensure all spray bottles are labelled properly.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two big pots are observed in facility by back door. This was mentioned in last routine inspection report as a note. Pots were removed at follow-up inspection. Operator indicated pots needed to be brought back for batch cooking.
      • Corrective Action(s): Do not use equipment that cannot fit in dishwasher. Remove pots from facility.
      • Violation Score: 1
15. Follow-Up InspectionMar 28, 2022

    0 infractions

16. Routine InspectionMar 23, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Potentially hazardous foods observed sitting out at room temperature with no time tracking (ie. cooked veggie balls, cooked noodles, and cooked rice). Temperatures ranged from 9oC to 11.9oC. Staff indicated food has been out for one hour.
      • 2. 2-door sliding cooler is measured to be 5.4oC. Food temperatures are also checked - 6.1oC (shredded cheese) and 7.0oC (paneer). A thermometer in cooler is present and temperatured addressed at 8oC. No temperature log is maintained for this cooler.
      • Corrective Action(s): 1. Potentially hazardous foods, when stored at room temperature, must be time tracked and must be discarded after 2 hours at room temperature. Recommended to staff to only put small portions out.
      • 2. All potentially hazardous foods in cooler must be discarded. Do not store any potentially hazardous foods in cooler until temperature is maintained at 4oC or less. It's a good time to start a temperature log for all coolers, as per food safety plan.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No soap or paper towel is present at handwashing station by stove burner.
      • 2. Handwashing station by front storage is blocked by a big garbage can.
      • 3. Handwashing station at the back (by mop sink) is blocked by a big garbage can, and 2 cans of baking soda inside sink.
      • Corrective Action(s): Handwashing stations must be clear of items and must be accessible at all times for proper handwashing to occur. Also, handwashing station must be stocked with liquid handsoap and paper towel at all times.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food products (ie. pop cans, oil) are noted storing on ground.
      • Corrective Action(s): Ensure food products, even in boxes, are stored at least 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door sliding cooler is too warm, at 5.8oC.
      • Corrective Action(s): Adjust/fix so that temperature is maintained at 4oC or less at all times.
      • Violation Score: 3