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Trinity Western University - Upper Cafeteria

22500 University Dr, Langley · Restaurant

13 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand wash station at prep station in back of kitchen "out of order". This area needs a viable handwash station.
      • Corrective Action(s): Get fixed and send picture when completed.
      • A re-inspection for this is needed. See date on report.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some of the cold holding food items not maintaining 4C or less. Humas, coleslaw, corn salsa, and macaroni on the salad bar. Noted items between 10 and 13 C.
      • Corrective Action(s): A) Create better separation between hot and cold trays as discussed.
      • B) Implement timer to discard for other foods that have only ice as temperture controls as discussed.
      • C) Try better pre-display cooling methods to allow food to maintain temps through the lunch dinner rushes.
      • Review at follow up inspection dated as noted on report.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity noted in basement storage area, and to a lesser extent in the coffee service area. Kitchen looks ok and dining area not checked at this inspection.
      • Corrective Action(s): Continue to deter access into basement storage by making door plate fit lower to floor. Remove unused items from storage room as discussed. Clean up floor in coffee storage room.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Large 20 KG bag of scone mix in dry food storage room adultered by mice. Chewed into bag.
      • Corrective Action(s): Advised staff to discard product. Done.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A) Basement area including dry food storage space continues to be a concern. Mouse droppings noted on floor throughout. Droppings also noted on boxes on shelves, and a large bag (20 kg) of scone mix was accessed by the mice. Although much of the dry food storage room appears to have been blocked from access two notable areas of concern remain. These include the large gap below the door, and the baseboard heater.
      • **The common spaces in the basement including the storage room opposite the dry food storage room are not helping with the mouse population. Access to and from the outside, general disorganization and potential harbourage space in the commom areas may be providing attractive areas for the mice to live and move. There are old cardboard boxes, leaves and other material that may also contribute to the mouse activity in this space.
      • **Lastly, in the dry food storage room there are many traps that are not set, flipped over and/or jammed into floor spaces.
      • B) Minor mouse activity noted in cafeteria dining space and catering room. Much improved. Mouse droppings noted in other storage rooms including the table storage room, partition storage and janitors storage room (dead mouse noted in sticky trap in table storage room).
      • Corrective Action(s): The basement must be addressed in a coordinated manner to control the mouse activity in this space.
      • - Grains must be placed in protective containers;
      • - The gap under the door must be minimized to prevent easy mouse access;
      • - All possible access points within the room must be assessed and blocked if needed;
      • - Regular and thorough cleaning/organization of the entire basement space is needed (coordinated effort);
      • - Access into the building basement should be addressed to reduce mouse activity in the dry food storage room.
      • - Traps should be regularly reviewed and replaced when necessary. If staff disturb a trap they should return it to the same spot.
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Improvement to catering storage noted. Continue to streamline storage space to promote better/easier access to hard to reach areas for cleaning as discussed.
      • Notable areas of continued concern:
      • A) Basement food storage room. Activity continues to be significant despite increased cleaning schedule and trapping. No obvious access points visible, and door bottom plate appears flush to floor. As discussed there is storage of old and unused dishware etc. scheduled for removal, but has still not been removed. This clutter is contributing to accessibility and cleaning issues for staff. It is possible the electrical baseboard heat register is providing a hidden point of mouse access as there are lots of droppings in this area and few alternative and visible access points.
      • B) Basement receiving area and other secondary storage rooms. Significant droppings observed. Minimal trapping or other pest control initiatives observed. Inside/outside potential pest access points observed and communicated with chef. Others likely exist. Clutter, debris and old cardboard boxes evident throughout these areas and could likely provide pest harbourage.
      • *Observed mouse peaking out of bottom of door leading into secondary storage room.
      • C) Large crack or gap observed at floor wall connection below electrical panels in kitchen. Mouse chew marks also observed along this gap. Issue may extend to both sides of the wall.
      • In discussions with Chef it does not appear there is good communications between food services and pest control. Pest Control should be providing all parties with trapping results and updates.
      • Corrective Action(s): A) Remove unused boxes/dishware etc. from storage room as discussed. Remove heat register and seal any potential mouse access points from this space as discussed. Make sure staff keep the door to this room closed at all times.
      • B) Improve cleaning in the receiving area and secondary rooms. Examine for, and block external and internal access points that can be utilized by rodents. **Have pest control increase trapping and control efforts in these areas.
      • C) FIx cracks and block rodent access points along this wall.
      • Review in new year.
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Review of pest activity concerns noted from previous inspection.
      • - Catering storage room in dining area continues to be a concern, and a thorough cleaning has not yet taken place. Mouse droppings noted on Stainless steel trolleys, and on a selection of baking sheets on these trolleys. Upper plywood shelves (unfinished) observed with minor to moderate volume of droppings, but difficult to assess around the yellow milk crates on these shelves. Old condiment packages access for food noted and shown to chef. Water observed leaking from water filters at coffee station with green slimey residue forming on floor.
      • - Basement storage room observed with many snap traps, but also an abundance of mouse droppings on floor and on food boxes on shelves, especially those shelves along the walls of room. Some boxes and food items eaten and/or chewed by mice. Some underused boxes especially subject to mouse droppings, but most open boxes subject to droppings inside. There are some foods in plastic or other soft material packaging that are subject to mouse exposure and attention for food (for example marshmallows, rice, flour etc.) and should be better protected from contamination.
      • Corrective Action(s): A) Both storage rooms for food and catering needs/uses must be cleaned better and more often, including the shelves and boxes on shelves as discussed. Until mouse issue is under control daily cleaning is recommended.
      • B) Have water leak in dining room coffee station (storage room) addressed.
      • C) Basement storage room is a high risk to mouse activity and contamination. Remove food from boxes as much as possible and all foods subject to easy mouse access should be stored in rodent proof containers as discussed.
      • **In general, mouse access and control should include an evaluation of all plumbing (and electrical) conduits coming out of walls (i.e. sandwich pizza salad station) as discussed.
      • Re-evaluate at follow up inspection.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Insulation observed on floor in storage room indicative of mouse activity in walls.
      • Black foam pieces and chewed up cardboard observed in both catering storage room and basement storage room.
      • Droppings notable around some of the plumbing conduits etc.
      • Corrective Action(s): COntinue to clean and make note of obvious signs of mouse activity to pest control and possibly TWU for systemic control of pest activity as discussed.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Follow up review of dishwasher. Observed dishwasher rinse temperature only reaching 64 C at plate. Added thermolabel to dish and ran through system. Label did not react with colour change, indicative of insufficient temperature. Minimum rinse temperature must be 71 C at plate. Also observed display with warning with low wash water temperature of 134 F.
      • Discussed with chef. Booster was to have been fixed.
      • Chef called Ecolab.
      • Corrective Action(s): Ecolab to visit site and check system. Will replace rinse feed with chlorine feed and ensure 50 ppm residual achieved. If unit can be fixed and boosted to proper temperature he will leave. If not, the chlorine feed will be left in until long-term solution can be found for unit.
      • Chef will immediately implement manual sanitize step to system by filling all three dish sinks with sanitizer (quats) at 200 ppm. Will follow manual dishwashing until unit can be set up to chlorine or fixed to proper temerature. Follow up tomorrow.
      • Violation Score: 25
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple attempts to get dishwasher rinse water temperature to minimum 71 C at plate unsuccessful. Most attempts only got water temperature to 68 C. Checked with thermolabel as well. No colour change.
      • Corrective Action(s): Have unit serviced by Ecolab as discussed. Have rinse cycle extended if possible and ensure plate temperature is 71 C or more. Send pics verifying work complete and unit working as required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Corner nook in kitchen observed with plastic shavings. Possible rodent activity, but no droppings noted.
      • Dry food storage room floor observed with accumulations of food.
      • cardboard used on some Stainless steel surfaces instead of good cleaning practices.
      • Corrective Action(s): Clean up identified areas as noted. Monitor for further plastic chip accumulations and verify not associated with rodent activity. Call pest control techmician for advice and control action if neccessary.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwash station next to the 3-compartment sink by the cookline was not equipped with liquid soap and paper towel.
      • Corrective Action(s): Ensure all handwash stations are always supplied with soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A container of red/orange sauce in the walk-in cooler (fridge #1) was not covered or protected from potential contamination. Opened bags of dry food, such as bread crumbs, in the dry storage room was unsealed and stored on the floor directly lacking proper storage
      • Corrective Action(s): Ensure stored foods are covered to prevent potential contamination. Bags of food products should be stored in a container and off the floor. Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris build-up of food scraps, and miscellaneous utensils were observed throughout the premises in the following areas, but not limited to:
      • - behind equipment (ie: grill and stove top)
      • - under and behind the utensil storage shelf unit
      • - behind the broth rendering equipment
      • - the drain grate in the kitchen at the cookline
      • - Under the shelves in the dry storage room
      • Corrective Action(s): Remove the debris and build-up in the areas mentioned. Ensure premises is regularly cleaned and maintained in sanitary condition. Date to be corrected by: 1 month
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold buffet display for quinoa salads noted at 11 C. Large flat surface offers significant ambient temperature influence.
      • Corrective Action(s): Obtain covers or half covers to improve holding of cold air with food to improve temperatures as discussed. Flip lids also discussed as option.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas in kitchen observed with accumulations of food debris including:
      • - Dry food storage floor under shelves;
      • - Behind grill on floor along cookline;
      • - In corner of pizza prep station on floor (wet);
      • Corrective Action(s): Investigate and clean up asdiscussed.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed 4 cambro units to be at varying levels of cleanliness. Inner compartment black and difficult to observe residual food build up, especially in back corners, insert slides, and around door seals. Two of the four units also have damaged inner compartments, making proper cleaning difficult to immpossible.
      • Corrective Action(s): Adjust cleaning procedures as discussed. Replace any damaged units where inner plastic cavity is cracked or otherwise made difficult to clean. Check at next scheduled inspection.
      • Violation Score: 3