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The Reach Pub & Grill

300 - 20398 Dewdney Trunk Rd, Maple Ridge · Restaurant

26 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plumbing leaking under main hand washing station both from p-trap and from cold fresh water line.
      • Corrective Action(s): Repair both lines to prevent water from accumulating under sink and onto floor. Due: April 29, 2026
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small line cooler used for burgers was at 10C. Staff stated all food is stored in the walk in cooler over night and the cooler is restocked fresh every morning.
      • Corrective Action(s): Staff requested keeping products on ice instead of transferring to alternate cooler - ok until cooler is repaired and ice level is maintained as high as the food level.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer dispenser broken so staff are manually dispensing the quats sanitizer. Three bottles containing sanitizer were almost the same dark pink colour as the bottle of full strength concentrate. Staff were not sure how much concentrate to use when making sanitizer. Reviewed sanitizer concentrate mixing instructions which state only approximately 2.5ml-5mL is required for a 200-400ppm concentration. When staff mixed the sanitizer according to the manufacturer's instructions the sanitizer was a very pale pink.
      • Corrective Action(s): Three sanitizer bottles found were diluted to appropriate range during inspection.
      • Review with all back of house staff how to properly mix sanitizer at the required concentration of 200-400ppm.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant grease build-up behind the cooking line
      • Corrective Action(s): Have this area deep cleaned, removing all grease and food debris. Due: April 30, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Cooler for hamburger toppings at 10C, when it must maintain 4C or less at all times.
      • 2) Right door for under counter cooler between appy and burger line coolers lacked a seal around the door, preventing the door from sealing shut.
      • Corrective Action(s): 1) Adjust/repair cooler so it maintains 4C or less at all times. Due: April 22, 2026
      • 2) Replace magnetic seal around cooler door to minimize cold air loss. Due: April 30, 2026
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two sanitizer bottles did not have any label on them whatsoever.
      • Corrective Action(s): Re-label these bottles for quick and accurate identification. Due: Today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic butter out at room temperature. Staff stated it was made this morning and is made from fresh minced garlic (not powederd or jarred).
      • Corrective Action(s): This must be put into the fridge within two hours of preparation or be labelled with a expiry time of two hours then discarded afterwards.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm. Staff stated it was just serviced earlier today.
      • Corrective Action(s): Staff found hose was not at bottom of sanitizer jug and adjusted it. 100ppm chlorine detected after unit was primed.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -preparation cooler door seal torn
      • -freezer door seal torn
      • Corrective Action(s): please replace the door seals
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large fruit fly population around the bar.
      • Corrective Action(s): Sticky traps and enzyme have been purchased. Work with pest control company to help eliminate fruit flies.
      • CORRECT: 2 weeks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler doors at the bar due not close
      • Corrective Action(s): Door handles have been ordered. Monitor temperatures to ensure temperatures do not exceed 4 C until door handles replaced.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink by the pizza oven did not have paper towel.
      • Corrective Action(s): All hand wash sinks must have liquid soap, paper towel, hot and cold water at all times.
      • Replace paper towel as soon as it runs out.
      • CORRECT: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted at bar under the hand sink closest to the front door.
      • Corrective Action(s): 1. Deep clean the hard to reach areas of the bar to remove any standing water, and/spilt drinks or fruit.
      • 2. Contact pest control to assist with eliminating the fruit flies.
      • CORRECT: 1 week
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease build up noted behind cooking line and under equipment.
      • Corrective Action(s): A deep and thorough clean is required through out the premises, especially under all equipment and hard to reach grease
      • CORRECT: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Prep cooler by pizza oven appears to be leaking inside as food containers are sitting in pooling water
      • 2. Cooler door at the bar does not latch properly and door remains open.
      • Corrective Action(s): 1. Have cooler repaired so it no longer leaks inside.
      • 2. Have cooler door handle repaired so it can remain closed, helping maintain cooler temperatures.
      • CORRECT: 1 week
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found large 2 roasts cooling in the walkin cooler
      • Corrective Action(s): Ensure to portion large pieces of meat to assist in cooling. Cool food from 60 to 20 in 2 hours at room temperature then place in to cooler to cool to 4 C in 4 hrs
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic butter was sitting at 16 C
      • Corrective Action(s): Garlic butter must be kept below 4 C or colder. Keep on ice or in the cooler.
      • Discard garlic butter as kept above 4 C for more than 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Found one hand sink with out liquid soap, or paper towel,
      • Corrective Action(s): Ensure all hand sinks have liquid soap, and paper towel at all times.
      • Pump dispenser have been placed at all hand sinks, paper towel is present
      • Violation Score: 5
  8. Follow-Up Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Watched staff members walking into the kitchen and put gloves on.
      • Corrective Action(s): Must remind all staff to wash their hands before putting on gloves. Must use a sink in the kitchen and not the washroom sink.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Wiping rags and spray bottles had 0 ppm quat.
      • 2. knives were being stored between equipment
      • 3. Slicer was put away with food debris still on it.
      • Corrective Action(s): 1. a) Switched sanitizer to new bottle, quats was 200 ppm after switch. Refill all spray bottles and wiping rag containers.
      • 1. b) Ensure sanitizer levels are checked daily at the dispenser and recorded with the dishwasher.
      • 2. Knives should be stored in an insert or on a magnetic strip to prevent contamination between uses.
      • 3. Ensure all food debris is removed from equipment and dishes when items are put away after washing.
      • CORRECT: today
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found soups in the walk in cooler with out lids
      • Corrective Action(s): Ensure all food that is put away has a proper cover to prevent the contamination of food. Use either lids, plastic wrap or metal foil.
      • CORRECT: toay
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is leaking and liquid is pooling inside the cooler.
      • Corrective Action(s): Have cooler repaired so it is no longer leaking. Service company has been called.
      • Ensure to continually remove liquid to prevent contamination of food until repairs are made.
      • CORRECT: 1 week
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found deep fried fish and chicken sitting on top of cooking equipment at 32 C for 1 hour.
      • Corrective Action(s): Must ensure all potentially hazardous foods are kept at or above 60 C.
      • Correct: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Found knives stored between equipment such as coolers.
      • Corrective Action(s): Sides of equipment are not sanitized, do not store knives between equipment. Use knife holders that are easily washable and sanitizable.
      • CORRECT: today
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine in the final rinse
      • Corrective Action(s): 1. Do not use dishwasher.
      • 2. Stop serving food.
      • 3. Manually wash and sanitize all equipment required for making food in the kitchen before commencing food prep and cooking.
      • 4. Use take out containers for food service until dishwasher repaired and all dishes are washed and sanitized.
      • CORRECT: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in the 2 door freezer was left uncovered.
      • Corrective Action(s): Ensure all food is covered when not in use with a lid, plastic or foil wrap.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food, grease and debris accumulating in behind the cooking line and grease build up on ventilation filters. .
      • Corrective Action(s): Increase cleaning in behind equipment and of ventilation filters.
      • Correct: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not able to provide 50 ppm chlorine.
      • Corrective Action(s): Have dishwasher repaired to provide 50 ppm chlorine at all times. Must check and record concentration daily.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: New oven installed where pizza oven was. No floor plans have been received.
      • Corrective Action(s): Submit floor plans for approval before any more work is done in the corner oven area.
      • CORRECT: Feb 3
      • Violation Score: 1
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning still required in hard to reach areas under all equipment
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1- Open areas into pizza oven still needs to be sealed off
      • 2-New floor plans for kitchen layout area required
      • Corrective Action(s):
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Small amount of algae growths on the top portion of the ice machine
      • Date to be corrected by: Today
      • Corrective Action(s): Ensure to thoroughly clean and sanitize the area to prevent from contamination
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1-Wiping cloths for cleaning food contact surfaces found stored in a bucket with no sanitizer solution
      • Corrected during inspection
      • 2-Low temp dishwasher had no sanitizer residual after final rinse
      • Corrective Action(s): 1-Wiping cloths need to be stored in sanitizer solution at all time and change solution every 2 hrs/as needed to prevent microbial growths
      • 2-Fix dishwasher so final rinse has a final rinse concentration of 50-100ppm chlorine
      • Use two compartment sinks to manually sanitize dishes. Use either chlorine or quats @200ppm. Ensure to fill the sink with enough sanitizer solution to fully submerge all the equipment and utensils
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1-No soap and paper towel available at the hand station in the bar area.
      • 2-Hand sink is not easily accessible in the new salad prep area and gluten deep fryer at the back of the kitchen
      • Date to be corrected by: Today
      • Corrective Action(s): Ensure hand sinks are always stocked with soap and paper towel, hot and cold running water and easily accessible.
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Bar staff did not wash hands between food handlings
      • Corrective Action(s): Ensure to always wash hands properly before and after food handling and after any possible contamination's to prevent form contaminating food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of food and sauces found in the prep coolers in the kitchen, the walk in cooler were left uncovered.
      • Date to be corrected by: Today
      • Corrective Action(s): Ensure to cover all food when not in use
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris, grease, garbage found through out the premise - cooking stations at bar area
      • Date to be corrected by: 1 week
      • Corrective Action(s): Ensure to thoroughly clean and sanitize the premise. Please focus on the following areas:
      • - under the prep area
      • - under the grill and deep fryers
      • - under the dishwashing area
      • - under the racks for storing containers
      • - under the bar
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp dishwasher had no sanitizer residual after final rinse
      • Date to be corrected by: Today
      • Corrective Action(s): Contact technician for repair so final rinse is at 50-100ppm chlorine. Use the dishwasher only for washing and sanitize dishes manually
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1-Noted new food handling area across from decommissioned pizza oven without FH approval. No easily accessible hand sink in the area. Deep fryer not under ventilation.
      • 2-Wall of pizza oven has been opened. Areas no longer smooth and easily cleanable.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s): 1-submit revised floor plans for kitchen area
      • 2-Seal off exposed pizza area (eg: plastic wrap)
      • Violation Score:
  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): Fries stored in room temperature measured at 13C. Operator reports they were cooked the previous day and pulled out of the cooler 1.45h ago.
      • Corrective Action(s): Operator relocated fries to walk in cooler at the time of inspection
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Floor observed to be greasy
      • 2) Freezer and cooler handles observed to be greasy
      • 3) Dust and food debris observed to be accumulated in the liquor room
      • Corrective Action(s): Ensure premise is maintained in a clean and sanitary manner
      • Date To Be Corrected: Dec 2
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in freezer door handle observed to be broken and unable to close completely
      • Corrective Action(s): Repair or replace freezer door handle
      • Date To Be Corrected: Dec 2
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member able to provide proof of FoodSafe certification.
      • Corrective Action(s): Ensure staff FoodSafe level 1 certificate is stored on premise.
      • Date To Be Corrected: Dec 2
      • Violation Score: 1
  16. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Top side of ice machine requires cleaning
      • Floor under cooking equipment at the floor/wall interface requires cleaning
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen Traulsen upright freezer not working
      • Corrective Action(s): Repair, replace or remove freezer
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Knife holder requires cleaning. This must be cleaned frequently ie weekly. Only clean knives are to be stored in knife rack. One knife stored in unit required cleaning.
      • Corrective Action(s): Relocate knife rack as it is currently located directly below the paper towel holder and directly in front of the garbage container. Recommend using a magnetic strip if space is an issue.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glasswasher tested and only dispensing 4.0ppm iodine in final rinse. Staff on site tested and confirmed with their titrating test kit.
      • Corrective Action(s): Glasswasher is closed and cannot reopen until I have verified it is capable of dispensing a minimum of 12.5 ppm in final rinse.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Underside of counter directly above soup hot holding unit requires cleaning
      • Underside of shelving directly above sandwich prep table requires cleaning
      • Top side of ice machine requires cleaning
      • Ceiling and wall surfaces inside beer cooler require cleaning
      • Back door to facility requires cleaning
      • Floor under the cooking equipment and floor under the sandwich prep coolers require cleaning due to build up of spilled food product at the floor/wall interface.
      • Corrective Action(s):
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswasher not properly dispensing iodine in the final rinse
      • Kitchen Traulsen upright freezer not working. No PHF's stored in side
      • Corrective Action(s): Glasswasher cannot be used until I have verified it is properly dispensing a minimum of 12.5 iodine in final rinse.
      • Repair, replace or remove freezer.
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required below the microwave
      • Ice machine (top side) requires additional cleaning
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Replace damaged floor tiles in front of the deep fryer
      • Corrective Action(s):
      • Violation Score: 1
  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not properly cleaned as food debris observed.
      • Corrective Action(s): Meat slicer was cleaned at time of inspection. Ensure all staff are aware of how to properly clean the slicer
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glasswasher iodine concentration initially too low at 10ppm.
      • Corrective Action(s): Once staff member increased the concentration a residual of 14.5ppm was detected in final rinse
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine is due for cleaning (Top side)
      • Beer cooler walls and ceiling require cleaning
      • Cleaning required under the microwave
      • Cleaning required on top side of all sandwich prep units
      • Corrective Action(s): Cleaning of the top side of all sandwich units is to be done daily.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large difference in the premises iodine test strips and my colorimeter reading for iodine concentration.
      • Many fluorescent lights not working in the the food preparation, dishwasher and meat slicer area.
      • Lights not turned on in oven canopy area
      • Corrective Action(s): Purchase an accurate test kit. A titration kit would achieve this.
      • Replace all burned out and poorly functioning fluorescent lights in the food preparation, dishwasher and meat slicer area.
      • Replace missing shattershields on fluorescent light fixtures.
      • Turn on lights in oven canopy area
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles in front of deep fryer are badly damaged
      • Corrective Action(s): Replace damaged tiles
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Underside of shelving above food preparation surfaces requires cleaning due to food splatter build up
      • Clean top back side of sandwich prep coolers
      • Floor in beer/keg cooler requires cleaning in the hard to reach areas.
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many fluorescent light fixtures in the kitchen require bulb replacement.
      • Replace missing shattershield covers on fluorescent light fixtures
      • Corrective Action(s):
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Ice is being used in the prep cooler to keep it at 4C underneath. The top of the prep cooler was not at 4C or less. The top of the prep cooler was not at 4C or less. Potentially hazardous foods must be moved to a cooler that can maintain 4C or less. (e.g. guacamole, cheeses (mozarella, cottage, ricotta, etc), cream-based sauces, salad greens, fresh cut vegetables and salad dressings prepared from a mix).
      • Corrective Action(s): Ensure that all potentially hazardous foods are stored at 4C or less
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets were at 100ppm of QUATS. Buckets were due for a change in 15 minutes (changed every 2 hours). Sooner, however, may be required if sanitizer solution becomes visibly soiled
      • Corrective Action(s): Operator made news solutions of sanitizer
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Automatic QUAT dispenser was malfunctiong as unit was not able to dispense enough sanitizer. QUAT buckets in kitchen had 50ppm. At least 200ppm of QUATS is required for sanitizing food contact surfaces. This concentration will kill pathogens that can make customers sick
      • Corrective Action(s): Until dispenser is repaired, sanitizers must be dispensed by hand and concentration of all sanitizing solutions on a daily basis to ensure food contact surfaces are adequately sanitized
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There was a gap evident underneath kitchen door to exterior. This is a potential entry poitns for pests, which can then contaminate food and food contact surfaces with disease causing organisms.
      • Corrective Action(s): Seal the bottom of the door (e.g. weather-stripping application)
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Automatic QUAT dispenser was malfunctioning and therefore not capable of dispensing required concentration of QUATS santizer
      • Corrective Action(s): Repair the dispenser unit
      • Violation Score:
  23. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 shattershields to cover fluorescent light fixtures in ceiling are missing in kitchen
      • Corrective Action(s): Replace missing shattershields
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not properly washed and sanitized
      • Insufficient concentration of sanitizer in containers of wiping cloths
      • Corrective Action(s): Ensure all staff are properly trained.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor below shelving in walk in cooler not properly cleaned at floor/wall interface
      • Corrective Action(s):
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not properly cleaned as food debris affixed .
      • Wiping rags observed on the counter.
      • Corrective Action(s): Ensure staff are properly trained on how to properly clean and sanitize the meat slicer.
      • Wiping rags must be stored in quat sanitizer at 200ppm fullly submerged and solution changed every 2 hours.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine requires cleraning due to mould build up
      • Clean fan located above the meat slicer due to heavy dust build up
      • Clean floor below shelving and at the floor /wall inteeface inside the walk in cooler
      • Underside of counters above food preparation areas require cleaning
      • Clean shelf below microwave.
      • Corrective Action(s):
      • Violation Score: 15