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The Re-Up BBQ

114 - 810 Quayside Dr, New Westminster · Restaurant

27 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 large steel hotel pan with numerous pork ribs stored at room temperature. Product measured 19C internal.
      • Staff stated that the product was left out for the lunch rush
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mini ice machine found to have mold/mildew growth inside the ice maker and ice well.
      • Corrective Action(s): Discarded all ice. Staff to sanitize and clean the ice machine. This must be done on a more frequent basis.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: prep cooler contents measured 9C to 11C due to unit failure. Prep cooler was stocked 2 hours prior
      • Corrective Action(s): Staff put contents on ice as a temporary measure. Ensure that cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: OUTSTANDING: prep cooler unable to maintain contents <4C. Ambient temperature measured 11C
      • Corrective Action(s): Cooler contents moved onto ice as a temporary measure.
      • Repair the cooler unit so it is capable of maintaining contents <4C at all times.
      • Correction order issued to repair the cooler unit
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured 9 to 12 C due to unit failure. Prep cooler was stocked 2 hours prior
      • Corrective Action(s): Moved most items to walk-in cooler. Prep cooler top for coleslaw and prep cooler drawer for chicken was moved onto ice as a temporary measure.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser not available at the back of house handsink. Bar of soap noted at this sink.
      • Handsink is blocked with mop bucket.
      • Corrective Action(s): Bar of soap discarded. Temporary liquid soap dispenser moved to handsink. Operator to repair the automatic soap dispenser.
      • Handsink must be stocked with liquid soap, paper towels, and hot/cold running water.
      • DO NOT STORE THE MOP BUCKET IN FRONT OF THE HANDSINK. Consider moving the mop bucket to the mop sink or back of house. Keep area in front of handsink clear of obstructions.,
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris build up observed in the following areas:
      • -under the service area counter tops (floor). Requires scraping
      • -around the deep fry station cart and beside the deep fryer
      • -prep cooler door seals
      • -dry bin (white) around the cambro
      • -chemical bottles around mop station and back of house
      • -vacuum sealing station cart
      • -walk-in cooler condenser, condenser fan guards, ALL speed racks, and all wire racks
      • -floor around the clean dish area. Requires scraping
      • Corrective Action(s): This is must be done on a more frequent basis. Clean the above noted areas.
      • Due 3 days
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler unable to maintain contents <4C. Ambient temperature measured 11C
      • Corrective Action(s): Moved contents to walk-in cooler, all other contents moved onto trays of ice.
      • Repair the cooler unit immediately. Cooler unit must be able to maintain contents <4C at all times of operation. Due 72 hours
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager's FOODSAFE level 1 expired. Manager indicates that they are registered for the course
      • Corrective Action(s): Minimum 1 staff member with FOODSAFE level 1 certification must be on site at all times of operation
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the following areas:
      • -around the front of house chest freezer area
      • -on the blue storage tubs in the back of house
      • -under the service area countertops
      • Corrective Action(s): Clean the above noted areas and sanitize using a 100 ppm chlorine bleach solution
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: 1 large container of shredded cabbage in the walk-in cooler was uncovered and exposed to rusted racks above it
      • Corrective Action(s): Ensure that all food products are protected from contamination via lids or covers
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: OUTSTANDING: 1 staff member on site for kitchen work. Staff did not have a valid FOODSAFE level 1 certification.
      • Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 certification is on site at all times of operation.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 5X racks of ribs smoked today (1.5 hours since finishing cooking) measured 49 C internal
      • 1X beef brisket (1.5 hours in smoking cabinet) measured 45 C internal
      • 1X quarter piece of beef brisket (1.5 hours in smoking cabinet) measured 32 C internal
      • Kitchen staff indicated that ribs and brisket are kept in the smoker (turned off) after smoker was used for ribs only as the machine was "hot enough". Smoker's internal surface temperature measured 45C. Brisket was finished in the morning and transferred to the cambro hot holding cabinet, then transferred to the turned off smoker once ribs were finished smoking.
      • Corrective Action(s): Directed the kitchen staff to reheat the product. Staff was not aware what temperature to reheat to, or what temperature hot potentially hazardous food was to be kept hot to.
      • Staff was directed to reheat ribs and brisket, staff opted for the oven. Once reheating was completed, staff measured the product temperature with the back of their hand. Inspector checked product's internal temperature and found that ribs were 48 C internal.
      • Closure order issued as staff is not aware of proper temperature requirements for safe food handling
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -REPEAT OBSERVATION: low temperature dishwasher measured 0 ppm chlorine at the dish surface. Machine was run several cycles, and machine was drained and filled twice, however sanitizer was not detectable
      • -Surface sanitizer solution measured <50 ppm in spray bottles (2x) in the kitchen.
      • Corrective Action(s): -Repair the low temperature dishwasher unit. Ensure that it is capable of sanitizing dishware at 50-100 ppm chlorine at the dish surface at all times.
      • -Ensure that surface sanitizer bottles are replaced DAILY, and concentration is tested once a day
      • QUATS sanitizer must measure 200 ppm QUATS
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2X containers of shredded cabbage found in the walk-in cooler without lids
      • Corrective Action(s): Staff covered containers with lids. Ensure that all foods are protected from contamination
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind the ice machine that no longer is in use
      • Corrective Action(s): Remove the droppings and clean and sanitize the area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEAT OBSERVATION: low temperature dishwasher measured 0 ppm chlorine at the dish surface. Machine was run several cycles, and machine was drained and filled twice, however sanitizer was not detectable
      • Corrective Action(s): Repair the low temperature dishwasher unit. Ensure that it is capable of sanitizing dishware at 50-100 ppm chlorine at the dish surface at all times.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 1 staff member on site for kitchen work, did not have a valid FOODSAFE level 1 certification
      • Corrective Action(s): Ensure that staff is retrained for FOODSAFE level 1 certification
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine after several cycles. chemical supply bottle noted to be light in color
      • Corrective Action(s): Supply bottle changed and machine run several times. Sanitizer level measured ~100 ppm chlorine at the end of the inspection.
      • Ensure that the dishwasher's sanitizer level is checked twice DAILY using test strips.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted around the front of house chest freezers.
      • Corrective Action(s): Clean this area on a more frequent basis. Remove the droppings and sanitize the area using a 100 ppm chlorine bleach solution.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Lemons in the walk-in cooler found to be moldy (+4X)
      • Corrective Action(s): Discard the moldy lemons immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Handsink in the back of house had its hot water supply turned off due to leaks
      • Corrective Action(s): Repair the hot water supply. Provide proof of repair (contractor invoice). Correction order issued for repair
      • Due before noon, June 16, 2023
      • For the time being staff are directed to use 2 compartment sink as a handsink
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 3 issues:
      • -garbage bags used to store ribs in the walk-in cooler
      • -garbage bag of raw ribs stored on the top shelf of the rolling rack. lower racks had canned sodas and fruits
      • -cup of iced tea stored in the ice machine
      • Corrective Action(s): DO NOT USE garbage bags for storing food products, this is not an appropriate surface.
      • DO NOT STORE raw meats over ready to eat foods
      • DO NOT STORE anything in the ice machine including ice scoops or cups. ice must be treated as food
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings noted around the dishwasher and in the corner of the front of house (beside the chest freezer).
      • 2 dead mice (very old and dried up) noted in the rodent trap near the chest freezer
      • Corrective Action(s): Clean and sanitize the areas noted above. Ensure that professional pest control service is checking and re-setting all traps.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris build up noted around the deep fryer, underneath the bulk dry goods containers and pick up counter, and on the shelf used to store the black cambro food hot holder
      • Corrective Action(s): Clean the above noted areas and ensure that this is done on a more frequent basis.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Ice machine found to have mold/mildew growing in the ice well.
      • Corrective Action(s): discard all ice, clean and sanitize the unit thoroughly. This must be done on a more frequent basis.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): day old ribs (2X), brisket, and rib ends left out at room temperature, measured >4C internal (14.8C, 15.6C, 14.9C, and 15.0C)
      • Corrective Action(s): discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -low temperature dishwasher measured 0 ppm chlorine at the dish surface after multiple cycles
      • -surface sanitizer spray (2X) in the back of house measured 0 ppm QUATS at the time of inspection
      • Corrective Action(s): Closure order issued, surface sanitizer measured 200 ppm QUATS out of the dispenser
      • Ensure that the low temperature dishwasher is tested daily for rinse cycle sanitizer concentration. Conduct the same test for QUATS sanitizer spray
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: back of house handsink's hot water was not available, staff are using 2 compartment sink (dish sink) for handwashing
      • Corrective Action(s): Repair the handsink and ensure that hot/cold running water, and liquid soap are available at all handsinks
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Continued to test 0 ppm chlorine after several cycles
      • Corrective Action(s): repair the dishwasher and ensure that it is capable of sanitizing dishware at 100 ppm chlorine in the rinse cycle. Test the sanitizer concentration daily
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: REPEAT OBSERVATION: 2 staff members on site at the time of inspection, FOODSAFE level 1 certification was not available, staff stated that their certification was expired
      • Corrective Action(s): minimum 1 staff member with FOODSAFE level 1 certification must be on site during operations.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff indicated that pork ribs are cooked off in the smoker, then the unit is turned off to allow for cooling until it is room temperature, then transferred to the cambro for hot holding.
      • Corrective Action(s): This is not an acceptable form of cooling. if foods are cooked hot and to be kept hot, do not cool foods lower than 60C (140F) before hot holding.
      • Ribs that were cooling in the smoker were reheated using the smoker and are to be hot held in the smoker as Cambro is unable to keep contents >60C (140F)
      • Cooling must be conducted in a fast manner from 60C to 20C in 2 hours and 20C to 4C in 4 hours maximum.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Cambro hot holder unable to keep contents above 60C (140F). brisket measured 26C (80F) internal and ribs cooked off earlier in the day (morning) measured 41C (106F) internal.
      • Thermostat display on the cambro unit indicated that the ambient temperature was maintained at 133F
      • Corrective Action(s): both products discarded. hot potentially hazardous foods must be kept >60C (140F) at all times.
      • Failure to maintain foods >60C in the cambro will result in conditions limiting its use.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 4 towels used by staff to wipe hands and surfaces left out on counter tops. Spray bottles of sanitizer were stored in dishwashing area and not used with the wipes
      • Corrective Action(s): Directed staff member to keep all surface sanitizer towels in buckets of sanitizer solution. This must be done at all times of operation to prevent growth of bacteria in wiping cloths/towels
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back of house handwash station blocked, missing liquid soap, and hot water supply was turned off at the time of inspection.
      • Corrective Action(s): Staff to use BOH 2 compartment sink for the time being.
      • Operator must keep the BOH handsink easily accessible, supplied with hot/cold running water, and stocked with liquid soap and paper towels to promote convenient handwashing.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up observed in the following areas;
      • -around the hot holding cambro unit
      • -around and behind the deep fryer
      • -underneath the dry bulk ingredients next to the upright fridge
      • -around the mop sink
      • Corrective Action(s): Clean the above noted areas and routinely clean these areas on a more frequent basis.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cambro hot holding unit unable to maintain contents >60C (140F). This is a repeat violation seen in previous inspections
      • Corrective Action(s): Repair the unit and ensure that staff are checking daily that the unit is able to maintain contents >60C. Failure to hot hold foods in this unit will result in conditions applied to the facility that will limit its use.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member indicated that their FOODSAFE was taken over 5 years ago. no other staff members on site and FOODSAFE certificates not available for inspection
      • Corrective Action(s): Minimum 1 staff member with a valid FOODSAFE level 1 certificate must be on site during food preparation
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 slab of brisket and 3 racks of ribs measured approximately 96F internal while being held inside cambro hot holder. cambro brand hot holder thermostat indicated 124F.
      • Corrective Action(s): both products discarded. Operator must ensure that all hot potentially hazardous foods must be stored >140F
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the dish surface. operator does not check dishwasher sanitizer concentration
      • Corrective Action(s): sanitizer line was primed. machine measured 100 ppm chlorine at the dish surface.
      • Operator must obtain chlorine test strips for testing chlorine and best the machine daily. Due Friday.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not available at the back of house handwash station
      • Corrective Action(s): operator restocked the handsink. ensure that the handsink is always stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: mice droppings observed around the ice machine and in the back storage area corners (under the metro rack)
      • Corrective Action(s): remove the droppings and sanitize areas using 200 ppm QUATS
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: OUTSTANDING: -rodent droppings observed in the corner adjacent to the back door
      • -shredded wood and rodent droppings observed behind the ice machine and floor level under the PC
      • -shredded insulation found underneath low temperature dishwasher
      • Corrective Action(s): Remove the droppings and shredded insulation. CONDUCT A DEEP CLEAN OF THE FACILITY and follow all pest control company's recommendations
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: OUTSTANDING: Food and grease build up observed in the following areas;
      • -debris tray at the front of the smoker
      • -on cambro stainless steel table and back stainless steel table
      • -behind the smoker
      • cleaning also required along back splash of dishwashing area and walls around the handsink
      • Corrective Action(s): Clean the above noted areas immediately. re-inspection in 2 days
      • Violation Score: 9
  20. 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): REPEAT OBSERVATION: Brisket being reheated in the Cambro warmer unit. product measured 16C internal
      • Corrective Action(s): Reheated on flat top.
      • Do not reheat foods in the cambro food warmer. only hot foods are to be put in the cambro for keeping warm >140F
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 4 issues;
      • -1 dead mouse found caught in trap adjacent to walk-in cooler
      • -shredded insulation found underneath low temperature dishwasher
      • -shredded wood and rodent droppings observed behind ice machine and floor level under PC
      • -rodent droppings observed in corner adjacent to back door
      • Corrective Action(s): Remove the droppings and shredded insulation. Conduct a deep clean of the facility and follow all pest control company's recommendations.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up observed in the following areas;
      • -debris tray at the front of the smoker
      • -on cambro stainless steel table and back stainless steel table
      • -behind the smoker
      • -center column of kitchen
      • -items on wire rack (kitchenaid mixer, bucket for tools etc)
      • Corrective Action(s): Conduct a thorough cleaning of the facility on a more frequent basis.
      • Routine cleaning must improve to combat rodent infestation
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: OUTSTANDING: chewed up baseboards observed by excess dry storage near garage door
      • Corrective Action(s): replace baseboards and rodent entry points when identified.
      • routinely check baseboards and facility area for rodent entry points
      • Violation Score: 3
  22. 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): Brisket being reheated in the hot holding unit. product measured 37 degrees C
      • Corrective Action(s): reheated on flat top. ensure that all potentially hazardous foods are reheated to greater than 74C quickly. then held in hot holder greater than 60C
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: REPEAT OBSERVATIONS:
      • Rodent droppings observed in the following areas;
      • -Below the bread counter and dry goods counter
      • -around and below the dishwasher
      • -under the dish and equipment storage area
      • -around the pipes by the handwash station
      • -around the back door and shelving units
      • -around the computer (apple)
      • -in unused bait box next to the chest freezer
      • this is not an exhaustive list
      • Corrective Action(s): Conduct a deep clean of the facility and remove the rodent droppings.
      • Sanitize areas using a 100 ppm chlorine bleach solution (mix 1 tsp bleach with 1 L of water)
      • Remove all boxes, tubs, equipment from walls and conduct a THOROUGH deep clean.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: REPEAT OBSERVATION: holes in walls and baseboards observed in the following areas;
      • -plastic bag stuffed in hole by back door
      • -around the front of house dry storage overstock (adjacent to the garage doors)
      • -around the back of house green bin wall
      • Corrective Action(s): replace chewed up baseboards and fill holes/entry points for rodents
      • due: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front hand sink hot water supply is not of adequate quantity.
      • Corrective Action(s): Repair the front handsink so it has a steady and full supply of hot water
      • due: immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floors have recently been pressure washed, however there is rough concrete that is building up grease throughout the premises.
      • Dry wall around back storage area and door are chipped or scratched. refinish walls and repaint.
      • Corrective Action(s): Refinish the floors. this must be done within 3 months
      • Violation Score: 3
  23. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: OUTSTANDING: 3 dead mice found in tin cat next to garage door and chest freezer
      • rodent droppings observed in the following areas;
      • -below the bread and dry goods counter
      • -below the dishwasher
      • -under the dish and equipment storage area
      • Corrective Action(s): conduct a deep clean of the facility and remove rodent droppings. sanitize area using a 100 ppm chlorine bleach solution (mix 1 tsp bleach with 1 liter of water)
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: OUTSTANDING: holes in walls and baseboards observed in the following areas;
      • -paper napkin stuffed hole adjacent to back door
      • -around the front of house cup and dry storage overstock (adjacent to garage door
      • -around the BOH green bin wall
      • Corrective Action(s): Replace chewed up baseboards and fill holes/entry points for rodents. due immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: OUTSTANDING: front of house handsink does not drain properly. Operator stated that plumber is scheduled for service tomorrow.
      • Corrective Action(s): The sink must be maintained in good working condition for convenient handwashing.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING:
      • -dry wall around back storage area and door chipped or scratched. refinish walls and paint.
      • -refinish the floors, as pitting can be observed on floor around dishwashing area as well as general grease build up on floors throughout the kitchen
      • Corrective Action(s): Operator to refinish floors in the kitchen in October-November 2019. This is approved on the condition that the floors are steam cleaned or powerwashed before the summer season.
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1 dead mouse found behind chest freezer
      • rodent droppings observed in the following areas;
      • -behind the upright cooler/freezer
      • -behind the deep frier
      • -below the bread and dry goods counter
      • -around and behind the chest freezer
      • -around and below the dishwasher
      • -under the dish and equipment storage area
      • -around the pipes by the back handwash station
      • -around the back door and shelving units
      • this is not an exhaustive list
      • Corrective Action(s): Conduct a deep clean of the facility and remove the rodent droppings. sanitize area using a 100 ppm chlorine bleach solution (mix 1 tsp bleach with 1 liter of water)
      • Deep clean must be conducted on a more frequent basis
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes in walls and baseboards observed in the following areas;
      • -paper napkin stuffed hole by back door
      • -around the front of house cup and dry storage overstock (adjacent to garage door)
      • -around the BOH green bin wall
      • Corrective Action(s): Replace chewed up baseboards and fill holes/entry points for rodents
      • due: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required due to food and grease build up in the following areas;
      • -behind the smoker
      • -behind the deep frier
      • -around the mop sink to handsink and adjacent pipes
      • Walk-in cooler fan covers have mold build up
      • Corrective Action(s): Conduct a deep clean of the facility.
      • Develop a deep cleaning schedule and procedure manual and provide to district inspector for review.
      • due: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: front of house handsink does not drain properly
      • Corrective Action(s): snake the front of house handsink. this sink must drain water quickly to allow for handwashing
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 2 issues;
      • -provide a wall mounted soap dispenser at the back of house handwash station
      • -refinish the floors, as pitting can be observed on floor around dishwashing area, as well as general grease build up on floors throughout the kitchen
      • -dry wall around back storage area and door chipped or scratched. refinish walls and paint
      • Corrective Action(s):
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: food safety plan on file requires updating to reflect hot holding, cooling, and reheating of foods.
      • Corrective Action(s): provided owner with old copy of food safety plan and outlined required updates. due: 1 week
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: OUTSTANDING: rodent droppings observed on top of the dishwasher and in corners around the back of house
      • Corrective Action(s): clean areas and remove droppings. sanitize areas thoroughly
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: OUTSTANDING: low temperature dishwasher unable to sanitize dishware. machine has been evaluated by Ecolab Regional Manager (confirmed via phone call) that it is capable of washing however the sanitizing cycle is not effective.
      • Corrective Action(s): Discussed with operator to wash dishware in the dishwasher and sanitize dishware in 2 compartment sink using QUATS sanitizer solution.
      • Ecolab manager indicated that the machine must be replaced completely and will take approximately 1 week for a new machine and install.
      • Replace the machine ASAP and provide EHO with update on timeline for replacement once connected with the service rep.
      • Violation Score: 9
  27. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff use large 18 quart cambro container for cooling various bbq sauces. This container is too large for cooling sauces at an adequate speed
      • Corrective Action(s): Operator must purchase cooling wands (3X) immediately.
      • All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Sauce can be cooled rapidly using an ice and water mixture or ice wand after the sauce has sufficiently cooled (not when immediately removed from the heating unit)
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Sealed bags of pit beans and chili found reheating in water measuring 69C.
      • Corrective Action(s): discussed with staff, all reheating must be done to 74C. Staff to use stronger bain marie for reheating (currently in use, measuring 89C)
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Beef brisket measured 43C internal in cambro unit. Product cooked off <2 hours prior.
      • Corrective Action(s): Reheated in oven.
      • ensure that all hot potentially hazardous foods are stored >60C (140F) at all times.
      • discussed using an electric cambro unit, oven, or smoker for hot holding meats.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine's ice well found to have mold build up on some inner surfaces.
      • Corrective Action(s): clean and sanitize the ice machine. this must be done on a more frequent basis.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. staff indicated that the dishwasher had malfunctioned due to staff error and required repair
      • Corrective Action(s): Switch to 2 compartment sink warewashing method for washing dishware. do not use the dishwasher.
      • Repair the dishwasher immediately. Must be sanitizing dishware at 100 ppm chlorine at the dish surface.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings observed on top of the dishwasher and under storage racks in the back of house.
      • Corrective Action(s): Clean areas and remove droppings. Sanitize areas thoroughly.
      • Violation Score: 3