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Sun Star Restaurant

631 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sun Star Restaurant has been inspected 24 times by Fraser Health Authority since July 6, 2018. The most recent inspection, on June 17, 2026, recorded 2 infractions.

12 of 24 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on June 17, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 8 times across 8 separate inspections, most recently on May 20, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on June 17, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 8, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 3, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

24 inspections

  1. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT) Rice spatulas stored in room temperature water.
      • Corrective Action(s): Operator replaced rice spatula and refilled holder with ice water. Please replace water once ice begins to melt.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT) Food containers not covered in coolers; double stacking of uncovered foods observed.
      • Corrective Action(s): Operator covered all food containers during inspection. Do not double stack containers directly in contact with food.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Countertop cooler in bar area with kegs inside measured at 7.7C with max/min thermometer. Milk inside cooler measured at 10.0C. Cold hazardous foods must be kept below 4C to prevent pathogen growth.
      • Corrective Action: Milk was discarded during inspection. Packaged salad moved to functioning cooler. Please refrain from placing perishable items in this cooler.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Rice inside rice cooker measured at 20.0C. Operator stated that rice was in refrigerator and transferred directly into rice cooker to reheat. Hot hazardous foods must be kept at or above 60C. Rice must be reheated appropriately before hot-holding to prevent pathogen growth and survival. All hot foods must be reheated to 74C
      • Corrective Action: Rice was discarded during the inspection. Pleaser reheat rice to 74C before hot holding.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Ice machine at the bar contains a significant amount of buildup. This can contaminate the ice and spread illness.
      • Corrective Action: Ice machine was turned off during the inspection. Please wipe off the residue with a bleach and water solution before using again.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observation: Low temp dishwasher measured 0ppm chlorine. Sanitizer container was filled with water.
      • Spare sanitizer was available and connected to dishwasher. Low-temp dishwashers must measure at least 50ppm chlorine to eliminate germs from utensils.
      • Corrective Action: Dishwasher measured 50-100ppm chlorine. Please monitor sanitizer level and test chlorine levels daily.
      • Date to be corrected by: Corrected during inspection
      • 2) Observation: Food contact utensils (rice spatulas) kept in room temperature water. This allows for optimal pathogen growth on the utensils which can spread illness.
      • Corrective Action: Discard water and wash utensils stored in the water. Keep food contact utensils stored in ice water or change utensils every 2 hours. If storing in ice water, change water once ice begins to melt.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Handsink in back has no paper towels. Handsink at the front of the kitchen is obstructed by a cart. Handsinks must be adequate and unobstructed for employees to be able to wash their hands and prevent the spread of pathogens.
      • Corrective Action: Paper towel was restocked for the back handsink. Please keep the sink at the front of the kitchen unobstructed and remove the cart.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: Large walk-in coller contains uncovered foods coming into direct contact with the bottom of other containers. The underside of containers can contaminate foods and spread illness.
      • Corrective Action: Cover all food stored in the walk-in cooler.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Observation: Rodent droppings, fruit flies and cockroaches still present in bar area, behind equipment.
      • 2) Obsrevation: Rodent droppings observed on the floor behind ordering screen, behind deep fryer and on the floor around the dishwasher area.
      • 3) Observation: Cockroaches and cockroach droppings inside dishwasher console.
      • Pests can contaminate food and spread illness.
      • Corrective Action: Clean up pest droppings. Pest control company was contacted and will come tomorrow. An aciotn report will be produced. Please comply with the actions recommended by the pest control company.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Floor behind deep fryer and stove contained a significant amount of grease and food residue. This can be an attractant for pests.
      • Corrective Action: Deep clean the areas mentioned above.
      • This is a repeat violation. Please create a weekly schedule to clean the floors and walls behind equipment.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
  3. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing pest activity in the premises (cockroaches, mice, flies, & ants)
      • Corrective Action(s): *Operator has hired a pest control company to make bi-weekly visits to the restaurant. Maintain pest control services, adjusting frequency of visits, as necessary to ensure effective control of pests in the premises.
      • *Comply with any/all recommendations from the pest control technician to mitigate/eliminate pest activity in the premises.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation of the food premises has substantially-improved, but requires additional actions to ensure food safety in the premises
      • Corrective Action(s): *Ensure exhaust ventilation system, surfaces & equipment along the cooking line are professionally-cleaned by a exhaust vent cleaning company by May 15th, 2026
      • *Revise the Sanitation Plan in the food premises to increase cleaning intervals for all surfaces in the food premises.
      • *Establish daily/weekly/monthly cleaning schedules for staff to follow to increase accountability for maintaining workspaces
      • *Recommendation: Hire a professional cleaning/restoration company to regularly visit to deep-clean the surfaces in the kitchen.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cooler table temperature above 4C at approximately 10C
      • Corrective Action(s): perishable foods have been removed and placed into a cooler that can maintained 4C
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: premise overall will need a thorough cleaning (floors, walls, equipment)
      • Corrective Action(s): premise requires thorough cleaning. follow up inspection required
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grease and dirt accumulated under some work statios
      • Corrective Action(s): clean up all debris and wash floor
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): soup stored at room temperature. Temp of food at 25C
      • Corrective Action(s): food was voluntarily disposed of
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): ventilation filters covered in grease
      • Corrective Action(s): wash filters and clean out vent system above cooking area
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two trays of deep fried fish left out to cool at room temperature in the basement dry storage room. This was done just prior to inspection
      • 2) One large container of congee in walk in cooler was cooling for over 2 hours but only at 24 deg C
      • Corrective Action(s): Trays of fish moved to walk in cooler.
      • Congee discarded. Do not cool foods in large amounts. Separate hot food items into small shalllow containers to cool them down quickly and prevent bacteria from growing inside.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple tubs of chopped vegetables and partially cooked noodles left out at room temperature (24-26 deg C) since the morning and were stored along the wall by the entrance.
      • Corrective Action(s): All food items discarded. Do not leave chopped vegetables and partially cooked noodles (which are potentially hazardous food items) out at room temperature.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various pieces of pork inside the sweet and sour sauce on the hot holding unit were at 40-50 deg C.
      • Corrective Action(s): All pork pieces discarded. Only keep sauce on the hold holding unit and do not leave any meat inside the sauce.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various uncovered items observed in walk in cooler (containers of veggies, meats, etc).
      • Several containers of sauces (lemon chicken sauce, sweet sour sauce) left uncovered and stored close to the ground across the stove
      • Corrective Action(s): Cover all food items and ensure all food items are stored >6 inches above floor.
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor in the following areas:
      • - Underneath cooking equipment
      • - In between cooking equipment
      • - Floors around deep fryers
      • - Racks where the takeout containers are stored
      • Corrective Action(s): Clean all above mentioned areas thoroughly. Move takeout containers away from all personal items and dirty racks.
      • Correct by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Ventilation system not functioning initially during inspection. Ventilation was fixed during inspection.
      • Corrective Action(s): Ensure all ventilation equipment is always functional. If it is not, this can create a fire hazard that will result in closure until the issue is fixed.
      • Violation Score: 15
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Entire tray/bucket of fried pork was at 11 deg C. Staff indicated it had been cooked the previous night.
      • Corrective Action(s): Entire bucket of pork was discarded during inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher had 0 ppm chlorine residual.
      • Corrective Action(s): Operator called repair company to come on site. Use takeout continers only in the mean time
      • Follow up inspection to be conducted.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various containers of food inside walk in cooler uncovered (pork, vegetables, etc)
      • Corrective Action(s): Ensure to cover all food items to protect food from contamination
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Knives were stored in gap between chopping block and wall. Debris observed on knives, wall, chopping block, and magnetic strip.
      • 2. Bulk food scoops were stored inside bulk food bins. Scoop handles coated with food debris.
      • Corrective Action(s): 1. Clean and sanitize noted areas. Ensure knives are cleaned and sanitized after use and stored on the magnetic strip.
      • 2. Clean and sanitize all bulk food scoops. Store them in a dedicated container outside of the bulk bins.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers in the glass door cooler and walk-in cooler were not covered.
      • 2. Containers of tea leaves at the lounge area were not covered
      • Corrective Action(s): Cover all food containers and tea leaves with tight fitting lids or plastic wrap to protect them from contamination.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris and grease observed in the following areas:
      • - Underneath cooking equipment
      • - Ventilation hood filters
      • Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of debris and grease.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found deep fried chicken cooling on trolley under dirty dishes for more than 2 hours.
      • Corrective Action(s): Must cool foods in a manner that prevents food contamination (i.e. not under dirty dishes)
      • Must cool food quickly from 60 C to 20 C in less than 2 hours, then place in cooler and cool to 4 C in less than 4 hours.
      • CORRECT: immediately
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found eggs sitting out at room temperature for more than 2 hours under toast oven.
      • Corrective Action(s): Must keep eggs below 4 C at all times, discarded about 12 eggs.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Found multiple containers of food, and equipment to be heavily caked on with food (i.e. white plastic food containers, meat slicer, deep fryers, toaster, etc)
      • Corrective Action(s): Ensure all food contact surfaces and equipment are kept in a sanitary manner, remove all food debris between uses.
      • CORRECT: Immediately
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff advised do not sanitize cutting boards or surfaces between uses only at the end of the day.
      • Corrective Action(s): Must wash and sanitize all surfaces including equipment, utensils, and cutting boards after use, or if using continually every 4 hours.
      • CORRECT: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink the back did not have paper towel at time of inspection.
      • Corrective Action(s): All hand wash stations must be stocked with liquid soap, and paper towel.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Watch staff touch deep fried chicken without washing hands after going in and out of cooler and touching multiple items which were contaminated
      • Corrective Action(s): Remind all staff of proper hand washing (i.e. must wash hands with liquid soap, paper towel, and warm water) and must wash hands each time before handling food.
      • Chicken was discarded.
      • CORRECT: Immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found food on the floor (i.e. onions)
      • 2. Found food placed on shelves and in cooler/freezer uncovered
      • 3. Found containers of inside and on top of other food that was not cover (i.e. double stacked).
      • Corrective Action(s): 1. Must keep food at least 6" off of the floor.
      • 2. Must cover foods when not using (i.e. when stored in dry storage, cooler, or freezer).
      • 3. Do not double stack containers or inserts unless covers/lids are in place.
      • CORRECT: Today
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found heavy grease and food build up under, between and behind all equipment, and shelving, on walls, in ventilation hoods, inside coolers/freezer and on shelving units.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises under, between and behind all equipment, shelving, on all walls, inside the coolers and freezers, and inside the ventilation hoods.
      • CORRECT: 1 week
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard on the ground, and plastic protective coating on shelving.
      • Corrective Action(s): Remove all cardboard from the floor, use washable rubber mats if required. Remove all protective coating from shelving as it is peeling and food is getting trapped inside.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Found multiple personal items throughout the kitchen among food items.
      • Corrective Action(s): Do not store personal items (i.e. wallets), in areas where food is stored or being prepared.
      • CORRECT: today
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff did not have FOODSAFE in the absence of the owner.
      • Corrective Action(s): All staff in the kitchen must obtain a FOODSAFE certificate to ensure someone at all times has FOODSAFE and to help with proper and safe food handling and cleaning.
      • CORRECT: 3 months
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Foods taken out of cooler are not reheated prior to being put into a hot holding unit. Internal temperature measured <60C.
      • Corrective Action(s): Foods were discarded at the time of inspection.
      • ENSURE TO REHEAT FOODS PRIOR TO STORING IN A HOT HOLDING UNIT.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of cooked noodles and cut vegetables were observed to be stored at room temperature. This is a repeat violation.
      • Corrective Action(s): All noted foods were discarded at the time of inspection.
      • ENSURE TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT COOLER <4C.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention. Wooden cutting board is not in a condition that can be manitained in a sanitary manner.
      • Corrective Action(s): 1. Ensure to clean and sanitize all food contact surfaces (counters, cutting boards) at least every 4 hours during operation.
      • 2. Remove the wooden cutting board.
      • 3. Remove all old and dirty equipment that cannot be properly washed.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Deep fried foods were being cooled beside a sink where staff was constantly using to wash hands & foods.
      • Corrective Action(s): Ensure to store foods away from the sink so that they are protected from water splash
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning is required throughout the kitchen.
      • Corrective Action(s): Pull out all large equipment and deep-clean.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ice machine door is raw wood which may absorb mositure and become mouldy over time. Also, observed some metal piece touching ice inside the ice machine.
      • Corrective Action(s): Replace the ice machine door and ensure that nothing is touching ice inside the ice machine.
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Personal hygiene of food handlers requires improvement.
      • Corrective Action(s): 1. All food handlers must wash hands properly before handling foods. Hardly any handwashing was observed during inspection.
      • 2. A clean apron shall be worn.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Observed boiled chicken being cooled by means of submerging in cold water in one of the 2 compartment sinks by the dishwashing area.
      • Corrective Action(s): Do not use this sink to cool or thaw cooked or raw meats. This sink is to be used for washing hands or pre-rinsing dishes only. Store chicken in cotainers and cool in the walk-in cooler. Ensure to sanitize the sink immediately.
      • Violation Score: 15
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Staff noted that hot foods (soups) are re-heated on the hot holding unit. The foods measured >60C at the time of inspection.
      • Corrective Action(s): Ensure that proper re-heating of foods takes place using the stove. Foods shall then be transferred to the hot holding unit.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Equipment, meat slicer, is not maintained in a sanitary manner.
      • Corrective Action(s): Ensure that all equipment is washed & sanitized after use before putting away. DATE TO BE CORRECTED BY: IMMEDIATELY
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Some hand sinks are not equipped with liquid soap and paper towels and hand sinks are blocked by other obejcts.
      • Corrective Action(s): Ensure that ALL hand sinks are equipped with liquid soap and paper towels in dispensers and ensure that hand sinks are cleared of all objects to grant easy access. DATE TO BE CORRECTED BY: IMMEDIATELY
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Foods are left uncovered in fridges
      • 2. Observed meats stored on the 2nd shelf of the uprght cooler
      • 3. The cover of the ice machine is of wooden material which may allow pieces of chipped wood to contaminate ice
      • 4. Bowls are used for scooping dry ingredients and are stored in a manner that may cause cross-contamination
      • 5. Observed buckets of sauces and soups stored on the floor
      • Corrective Action(s): 1. Ensure that ALL foods are properly covered and stored at least 6 inches off of floor
      • 2. Meats shall be stored on the bottom shelf
      • 3. Replace the ice machine cover with plastic or metal
      • 4. Replace bowls with scoops that have handles and ensure that scoops are stored vertically and not touching foods
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood requires cleaning.
      • Hard-to-reach areas requires attention for cleaning.
      • Corrective Action(s): De-clutter the kitchen by removing items that are not required for the operation. Deep cleaning is required (under fridges, dishwasher, shelves)
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some fridges lack thermometers.
      • Corrective Action(s): Ensure that all fridges are equipped with thermometers and start a temperature log.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff has a valid FOODSAFE level 1 training.
      • Corrective Action(s): All main cooks must register for FOODSAFE level 1 and take the course within a month.
      • Violation Score: 1
  24. Follow-Up Inspection

    0 infractions

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