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The Aroma Bistro

32760 Simon Ave, Abbotsford · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient temperature of line cooler was 10-12C.
      • Corrective Action(s): All food items were transferred to functioning prep cooler next to line cooler. Do not use line cooler until repaired to maintain foods at 4C or below at all times. Contact EHO once the line cooler has been repaired.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was unable to dispense sanitizer. 0 ppm chlorine was detected at the plate surface.
      • Corrective Action(s): Service low temperature dishwasher immediately. A minimum of 50 ppm chlorine must be detected at the plate surface. Temporarily wash all dishware in the three compartment sink. Wash, rinse, sanitize (100 ppm chlorine or 200 ppm QUAT), and allow dishware to air dry. Follow up inspection tomorrow (October 31, 2025).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils next to the cookline were observed to be stored in room temperature water.
      • Corrective Action(s): Ensure that in-use utensils are stored in one of the following manners:
      • 1. Ice water (<4C), replace ice once melted.
      • 2. Hot water (>60C)
      • 3. In a dry, clean container. Wash and sanitize equipment every 2-4 hours.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Low temperature dishwasher was unable to dispense sanitizer. 0 ppm chlorine was detected at the plate surface.
      • 2. Line cooler was not in good working order; ambient temperature was 10-12C.
      • Corrective Action(s): 1. Service low temperature dishwasher immediately. A minimum of 50 ppm chlorine must be detected at the plate surface.
      • 2. Adjust and/or service line cooler to hold foods at 4C or below at all times. Do not store any food items in this cooler until the unit has been repaired and contact EHO.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Daily temperature log must be availabel and up to date
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Food to be protected during the storage, covered in the walk in cooler ( picture collected )
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Corrective Action(s): Shelf to be painted, as used for food equipment storage
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): All food items in the two serving line coolers stored above 4C
      • Corrective Action(s): - Operator kept everything on ice, and has called maintenance company to have them repaired. Please move everthing back to the walk-in cooler after service.
      • NOTE: always keep cold food at 4C or colder to prevent growth of pathogens
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The following items are not free of contamination:
      • - Storage room: 1. flour and sugar were kept in a bag without cover 2.some items are store on the floor 3. dirty brooms were stored beside food items
      • - Preperation area: ceiling was missing a cover
      • Corrective Action(s): 1. Please keep food in a food grade container with tight-fitting lit
      • 2. Please keep all the food items at least 6 inches off the ground
      • 3. Please relocate all the brooms
      • 4. Please cover the ceiling (Date to be corrected by: today)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease and grime observed on the following areas:
      • - behind deep fryers
      • - underneath all tables
      • Following areas are not organized:
      • - Oven area
      • - Storage room
      • Corrective Action(s): Please deep clean and organize the facility (date to be corrected by: February 3, 2025)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two serving line coolers not in good working order, measured at 14C at the time of inspection
      • Corrective Action(s): Operator had called maintenance company to repair (date to be corrected by: February 3, 2025)
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer in all the cooling units
      • Corrective Action(s): Please purchase thermometers (date to be corrected by: February 3, 2025)
      • Violation Score: 1