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Star Lake Chinese Restaurant

168 - 6343 198th St, Langley · Restaurant

15 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Cardboard boxes used for storing deep fried foods.
      • Corrective Action(s): Ensure only washable containers such as plastic are being used as cardboard boxes are dirty & cannot be cleaned and sanitized.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: Lots of food out at room temperature cooling. No time tracking being used to ensure cooling is being done properly.
      • Corrective Action(s): Cooling must be done from 60C and above to 20C in 2 hours, then from 20C ato 4C in the cooler in 4 hours or less. Ensure food is being monitored and cooled properly.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff prepare raw pork, to cooking vegetables without washing hands.
      • Corrective Action(s): Education and correction provided to staff and operator. Staff must wash hands using soap and water, not just rinse with water.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Lots of food out at room temperature cooling. No time or temperature tracking is being used.
      • Corrective Action(s): Ensure cooling is done from 60C to 20C in 2 hours or less. Then from 20C to 4C in the fridge within 4 hours. Use a thermometer and verify time and temperature. This is a repeat violation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and debris build up down the hallway to the washroom where the dry storage is located
      • Dirt and debris build up around cookline and dishwashing area including floors and walls
      • Corrective Action(s): Ensure above mentioned areas are cleaned of all dirt and debris build up by Dec 5/24
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ensure cooked food such as rice, noodles and deep fried items are being properly cooled. Lots of large bus bins out at room temperature with food that had already reached close to room temp (21-23C)
      • Corrective Action(s): Discussed proper cooling methods
      • 60C or above to 20C in within 2 hours in small shallow containers
      • 20C to 4C in the fridge again in small shallow containers within 4 hours.
      • -Ensure cooling is being done correctly to above the possibility of bacteria growth
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed shrimp being defrosted in container in the sink at room temperature.
      • Corrective Action(s): Ensure defrosting is done under cold running water, in the fridge or in the microwave for small batches.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required throughout kitchen due to food debris and grease accummulation
      • Corrective Action(s): -Clean under food prep and storage areas such as the area by the hot water tank
      • -under and around cookline by Wednesday July 3/24
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was missing paper towels
      • Corrective Action(s): Ensure paper towels are always in the dispenser to ensure proper hand washing. Paper towels replaced during inspection.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Lots of food out and cooling at the time of inspection including large bus bins of noodles, and several types of deep fried items (chicken balls, prawns etc)
      • Corrective Action(s): Food must be placed in small shallow containers to cool, bus bins are too large for cooling. Cooling should be done as follows: 60C to 20C in 2 hours, and 20C to 4C in 4 hrs. Ensure food is placed in walk in cooler before 2 hrs when it's warm in the kitchen as the kitchen is well above 20C.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several bus bins of food sitting at room temperature instead of being at 4C in the cooler.
      • Corrective Action(s): Food should not be out at room temperature, use the prep cooler to maintain food at 4C. If a large order comes in such as during the lunch rush, only take out a small amount of food to cook instead of a whole bus bin, to ensure it is all going to be used.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink beside walk in cooler did not have paper towels in the dispenser and had several pieces of equipment in the sink
      • Corrective Action(s): Ensure hand sink is fully equipped with soap and paper towels as well as nothing is blocking the sink to prevent staff from washing their hands
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers for food being stacked one on top of another in the walk in cooler most without proper lids
      • Corrective Action(s): Ensure all containers have properly fitted lids to ensure food does not become contaminated.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: No screen door in the kitchen
      • Corrective Action(s): Install a screen door on the back to prevent flies from entering the kitchen by June 14/22
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • -Hood vent has a large amount of grease build up. Company is coming next monday to fully clean it. Ensure vent filters are cleaned regularly to avoid grease accumulation
      • -White plastic food prep sink has mildew around the tap and inside the sink. Ensure it is fully cleaned and sanitized, caulking likely needs to be redone around the sink as well
      • -The outside of the dry storage bins need to be cleaned and santized
      • Corrective Action(s):
      • Violation Score: 9
  10. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No food safety plans available.
      • Corrective Action(s): Provide a copy of your food safety plans to the district inspector for review and approval. This must be completed in 1 month.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan has not been completed
      • Corrective Action(s): Provide a copy of your sanitation plan to district inspector for review and approval. To be completed in 1 month.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE Level 1 certificates have expired.
      • Corrective Action(s): Owner / operator must have a valid FOODSAFE certificate. Note: At least once person on-site has to have FOODSAFE certificate in the absence of the owner. This must be completed by 2 months.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted knife stored between prep cooler and prep table. Food debris build up noted in this space.
      • Noted other knives stored in dirty buckets. Noted food debris build up on food storage containers in kitchen area (flour, sugar, cornstarch, etc.).
      • Corrective Action(s): These items need to be washed and sanitized. Store clean food equipment in a sanitary manner. Recommend magnetic strips for storing knives.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution provided for wiping cloths.
      • Corrective Action(s): Provide bleach solution (100 - 200 ppm chlorine) daily to store wiping cloths. Change solutioin approximately every 2-4 hours.
      • * 1/2 tsp. bleach for 1 litre of water
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap, paper towel or hot water provided at the handsink next to the cook line.
      • Corrective Action(s): This handsink is the closet sink for staff on the cookline. Provide liquid soap and paper towel and turn the hot water back on.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Noted food being cooled in a container just off the floor and next to open back door in the kitchen
      • 2) Noted food items in walk-in cooler covered with cloths
      • Corrective Action(s): 1) Ensure food items are protected from contamination when being cooled.
      • 2) Ensure food items in the walk-in cooler are covered with clean, food grade lids or plastic wrap.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, grease and dirt build up noted behind large deep freezer, under prep cooler and tables, corner under dishwashing area and sheving area near the back door.
      • Corrective Action(s): These areas need to be washed and sanitized. Continue to follow your sanitation plan.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Noted crack and hole in cutting board on the prep table.
      • 2) Noted cracked / broken lids for food containers.
      • Corrective Action(s): 1) Cutting board on prep table needs to be replaced. This can no longer be properly washed and sanitized and pieces of plastic can fall into food being prepared.
      • 2) Replace all broken / cracked / damaged food contact surfaces.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions