Troll's Restaurant
6408 Bay Street, West Vancouver BC V7W 2H1 · Food Service Establishment 1
Inspection summary
Troll's Restaurant has been inspected 78 times by Vancouver Coastal Health since June 24, 2015. The most recent inspection, on May 13, 2026, recorded 1 infraction.
9 of 78 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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.
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 59 times across 44 separate inspections, most recently on April 24, 2026. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
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 36 times across 35 separate inspections, most recently on April 24, 2026. For example:
The premises is free of pests.
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 32 times across 29 separate inspections, most recently on April 17, 2026. For example:
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 21 times across 21 separate inspections, most recently on May 13, 2026. For example:
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
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 20 times across 20 separate inspections, most recently on November 20, 2025. For example:
Food is handled in a sanitary manner and is not subject to contamination.
About this data
These results come from Vancouver Coastal Health, 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.
78 inspections
- Routine Follow-up
1 infraction
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Routine Follow-up
4 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- The premises is free of pests.
- Routine
7 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
- An accurate thermometer is not provided for temperature monitoring.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Routine Follow-up
1 infraction
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine
9 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
- Routine Follow-up
0 infractions
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises is free of pests.
- Routine Follow-up
2 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Routine Follow-up
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Routine
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Routine
7 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is stored in a manner that promotes cross contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine Follow-up
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Test strips are not available to monitor sanitizer level.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Routine
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Routine
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
5 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
- Premises has signs of insect activity.
- Routine
6 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
- Premises has signs of insect activity.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Routine Follow-up
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine
5 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine Follow-up
1 infraction
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine Follow-up
5 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Routine
7 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises is free of pests.
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises is free of pests.
- Routine Follow-up
0 infractions
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Premises has signs of rodent activity.
- The premises is free of pests.
- Routine
5 infractions
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Potentially hazardous food is not stored or displayed at 60°C or above.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
- Premises has signs of rodent activity.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Routine Follow-up
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- An accurate thermometer is not provided for temperature monitoring.
- Routine Follow-up
0 infractions
- Routine Follow-up
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
4 infractions
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Routine
7 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Test strips are not available to monitor sanitizer level.
- Food is handled in a sanitary manner and is not subject to contamination.
- Request
0 infractions
- Routine Follow-up
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Sanitation plan is not developed.
- Test strips are not available to monitor sanitizer level.
- Request Follow-up
0 infractions
- Routine
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing station is obstructed or being used for other purposes.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Sanitation plan is not developed.
- Test strips are not available to monitor sanitizer level.
- Request
9 infractions
- Maximum number of patrons that can be accommodated on the premises is appropriate for the space
- Maximum number of patrons and staff on premises is monitored at all times
- No events over 50 people on premises
- 2m separation maintained between patrons of different parties, except when partition in place
- 2m separation maintained between patrons and staff, except when partition in place
- Maximum of 6 patrons per table
- COVID-19 Safety Plan developed and in use
- COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
- Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
- Routine Follow-up
2 infractions
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitation plan is not developed.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Routine Follow-up
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitation plan is not developed.
- The premises is free of pests.
- Premises has signs of insect activity.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine Follow-up
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitation plan is not developed.
- The premises is free of pests.
- Premises has signs of insect activity.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is stored in a manner that promotes cross contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
- Premises has signs of insect activity.
- Routine
0 infractions
- Routine Follow-up
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Routine Follow-up
2 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
3 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
4 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Routine
7 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Premises is not in good repair.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not stored off of floor.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- An accurate thermometer is not provided for temperature monitoring.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Operation of premises is in accordance with approved floor plans and specifications.
- Routine Follow-up
0 infractions
- Routine Follow-up
2 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine
2 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
- Routine Follow-up
1 infraction
- The premises is free of pests.
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
- Routine Follow-up
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
- Premises has signs of a rodent infestation.
- Conditions on premises may lead to harbouring/breeding of pests.
- Routine Follow-up
5 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
- Premises has signs of a rodent infestation.
- Conditions on premises may lead to harbouring/breeding of pests.
- Chemicals, cleansers and similar agents are kept separate from food.
- Non-food containers are not properly labeled.
- Routine
3 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Procedures in the sanitation plan are not being followed.
- The premises is free of pests.
- Premises has signs of a rodent infestation.
- Conditions on premises may lead to harbouring/breeding of pests.
- Routine Follow-up
0 infractions
- Routine Follow-up
0 infractions
- Routine
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Employee hygiene is maintained.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
- Routine Follow-up
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Employees are not washing hands as often as is necessary to prevent contamination of food.
- Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Routine Follow-up
3 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Routine
5 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Routine
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Food is not protected from contamination during transportation, display, storage or preparation.
- Food is not stored off of floor.
- Employee hygiene is maintained.
- Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
- The premises is free of pests.
- Conditions on premises may lead to harbouring/breeding of pests.
- Food is handled in a sanitary manner and is not subject to contamination.
- Routine Follow-up
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine Follow-up
3 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at insufficient concentration.
- The premises is free of pests.
- Conditions on premises may lead to harbouring/breeding of pests.
- Routine Follow-up
3 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- The premises is free of pests.
- Conditions on premises may lead to harbouring/breeding of pests.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Routine
5 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- Sanitizing solution is not present or at insufficient concentration.
- Employee hygiene is maintained.
- Employees are not wearing clean clothing or footwear.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Hand washing station is obstructed or being used for other purposes.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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