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Tulip Donair

45641 Lark Rd, Chilliwack · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of the house hand washing station did not have liquid soap for adequate hand washing. Ensure all hand washing stations have liquid soap paper towels and running hot and cold water. Staff are able to use second kitchen hand sink at the time of inspection.
      • Corrective Action(s): Ensure all hand washing stations have liquid soap, paper towels and running hot and cold water. The washroom hand sink cannot be used as the kitchen dedicated hand washing sink as it is considered contaminated.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of tomato sauce stored in freezer. The can is damaged with sharp pieces of metal observed at the opening and in the food contents. This is a health risk.
      • Corrective Action(s): Ensure all cans are opened properly and food contents are transferred to a food grade container. The damaged can is unsafe for food storage and has contaminated the sauce. Do not use open cans to store food and use a good quality can opener to open food cans. Operator discarded open can of food at time of inspection.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen cheese curds being thawed at room temperature for gravy sauce. Ensure to thaw frozen items at 4C and below to prevent bacteria growth.
      • Corrective Action(s): Ensure to thaw frozen items at 4C and below to prevent bacteria growth. Operator placed cheese curds in cooler at 4C and below.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Only one staff on site do not have FoodSafe Level 1 training/certification.
      • Corrective Action(s): Ensure at least one staff on site is FoodSafe Level 1 train to ensure the operation is safe and sanitary. Correction required in two months for staff working alone.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy leftover from the night before was being stored in the hot holding unit at 22°C.
      • Corrective Action(s): Reheat using a microwave or store to the reheating temperature of 74°C before putting it in the hot holding unit.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions