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Uli's Restaurant

15021 Marine Dr, White Rock · Restaurant

22 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings observed in the storage area under the stairs and in the lower level dry storage area. Traps setup for monitoring. At the time of inspection no rats caught
      • Corrective Action(s): Clean sanitize storage area under the stairs and lower level dry storage area. Have pest control technician assess building for any potential entry points and seal them. Correct immediately.
      • Violation Score: 3
  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: Two flats of eggs observed stored at room temperature by the small preparation cooler and several types of cheese in inserts at the large preparation cooler internal food product temperatures ~8 degrees C.
      • Corrective Action(s): Staff relocated the flats of eggs to a cooler. Cheeses in inserts placed in another insert with ice to supplement cold holding. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: One bottle of sink and surface sanitizer solution 0-170ppm DDBSA and 0-452ppm lactic acid. Another bottle over 848ppm DDBSA and 2258ppm lactic acid. Recommended range is 272-700ppm DDBSA and 704-1875ppm lactic acid.
      • Corrective Action(s): Ensure all food contact surfaces are sanitized with an approved food contact surface sanitizer solution. Staff prepared a 100ppm bleach sanitizer solution for use in the back area, main food preparation area and bar.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection sink and surface sanitizer 0-170ppm DDBSA and 0-452ppm lactic acid from the dispenser.
      • Corrective Action(s): Service the sink and surface sanitizer dispenser and ensure DDBSA and lactic acid is dispensed at the recommended range. Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection several bottles of sanitizer 0ppm DDBSA and lactic acid.
      • Corrective Action(s): Staff refilled the bottles of sanitizer with 272-700ppm DDBSA and 704-1875 lactic acid from the dispenser. Ensure a food contact surface sanitizer solution is available for use at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection staff washroom hand sink liquid soap dispenser empty. Paper towels not available for drying hands.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity noted in the back food preparation and around the dishwasher.
      • Corrective Action(s): Clean underneath/behind all shelves in the back food preparation area and in/around the dishwasher. Monitor fruit fly activity after cleaning and take additional corrective action if activity continues. Reminder to clean all food spills quickly, eliminate pooling/standing water, remove garbage on a regular basis, etc. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed inside the walk in cooler. Dust accumulations observed on the fan cover for the walk in cooler.
      • Corrective Action(s): Clean underneath the shelves inside the walk in cooler. Clean the dust covered fan cover in the walk in cooler. Correct by November 12, 2024.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Head chef FOODSAFE level 1 certificate expired September 26, 2024.
      • Corrective Action(s): Send additional staff to take FOODSAFE level 1 or equivalent by November 30, 2024.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle for the front kitchen area measured 0 ppm DDBSA/lactic acid.
      • Corrective Action(s): Refill with fresh sanitizer. Ensure this is always available while kitchen is in operation.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Bucket of sanitizer for dishwasher was empty. 0 ppm chlorine residual detected after rinse cycle.
      • Corrective Action(s): Supply new bucket of sanitizer. Test dishwasher at least daily to ensure sanitizer measured 50-100 ppm chlorine. Manually sanitize all equipment, dishes, and utensils in nearby sink using the Sink & Surface sanitizer as per manufacterer's instructions. Correct as soon as possible.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in multiple areas including:
      • - Dry storage floors on both floors
      • - Dry storage shelving on both floors
      • - On top of food bins in upper floor dry storage room
      • Corrective Action(s): Clean up droppings and sanitize affected surfaces. Do this regularly so you can gauge the level of pest activity. Correct as soon as possible.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Accumulation of food debris observed in hard to reach areas. Food spills observed on top of food bins in lower floor dry storage room. Observed holes on wall at stairs and above ice machine in the upper floor dry storage room.
      • Corrective Action(s): Clean up all surfaces regularly to avoid accumulation of food debris and spills. Seal holes to prevent pest entry. Correct as soon as possible.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Approximately 3 dozen eggs were stored without temperature control on top of the kitchen prep fridge. 18 Celsius internal temperature. Discarded eggs.
      • 2) Thawed fries were sitting at room temperature, internal temperature was 25 Celsius. Discarded approximately 5 pounds of fries. Previously frozen vegetables are considered potentially hazardous. Keep them refrigerated.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Visibly dirty cleaning cloths are present on many surfaces. Keep cleaning cloths soaking in sanitizer between uses.
      • 2) Sanitizer spray being used is not food grade; it requires rinsing after use. This means that it will leave a toxic residue on your food prep surfaces. Switch immediately to a food-grade sanitizer.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fluorescent lights in kitchen have no covers, and do not appear to have protective sleeves. Light fixtures in Food preparation and storage areas must have shatterproof covers of some sort. Install covers or protective sleeves.
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A lot of mouse droppings were found throughout the facility on the floor. In the main level storage room there were droppings on the shelves as well. Some of these may be old but it is impossible to tell without cleaning. Clean all mouse droppings so that you can see if more appear. Several steel cat traps were opened and new sticky traps were evident. No trapped mice observed. No evidence found of contaminated food and/or dishes.
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Numerous areas of the facility have holes in wall/floor joints and other points of entry for pests. Some are filled with foam. Continue to fill or cover any holes that are found. Close off large areas of entry whereever possible.
      • 2) Lots of mouse droppings noted throughout facility, most on floor. Clean old droppings so that you can see where any new activity is taking place.
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lots of corners underneath and behind equipment have accumulated food debris and require a thorough cleaning.
      • Black residue was easily rubbed off of the interior guard of the ice machine. Empty, clean, and sanitize the ice machine.
      • Corrective Action(s):
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Food Safe Level 1 certificates expire after 5 years. Operator is not on site and 2 kitchen staff have valid Food Safe certificates (good). Operator is to have a valid certificate (<5 years old) and has not provided updated certificate.
      • Corrective Action(s): Check dates. The owner/operator is to have a valid Food Safe Level 1 certificate (provide copy by March 1/20) and if absent, at least one person per shift is to have a valid Food Safe certificate. See www.foodsafe.ca for more information or call Fraser Health.
  9. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Food Safe Level 1 from 2008 has expired as it is more than 5 years old. Food Safe Level 1 certificates expire after 5 years.
      • Corrective Action(s): Operator is to update his Food Safe Level 1 certification.
      • Violation Score: 1
  10. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Canned foods stored at room temperature and made in restaurant (mushrooms, beets, vegetables, etc.) may not have been processed so that they are safe to eat. Some jars are not filled so that liquid covers the food and there are no pH tests. Manager advises that these are test batches and are not for public consumption.
      • Corrective Action(s): Do not consume the canned food stored at room temperature where the process may not be sufficient to make the food safe to eat. Remove/discard these food items.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats in two spray bottles is still at 100ppm and 200ppm is required.
      • Corrective Action(s): The automatic dispenser was run several times so that the concentration of mixed sanitizer (quats and water) reached 200ppm. If using quats sanitizer to sanitize food contact surfaces, use as per directions on the label (200ppm).
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not submitted acceptable written procedures (food safety plan) for ground beef.
      • Corrective Action(s): Submit a food safety plan for ground beef by December 12, 2019.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been done (kitchen floor under the equipment has been cleaned) and dishwashing area is better.
      • Corrective Action(s): Continue to follow a written routine cleaning schedule.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles containing quats sanitizer - quats measured at 100ppm. The bottle label stipulates that 200 ppm is required.
      • Corrective Action(s): A new quats bottle was hooked up to automatic dispenser and about 200ppm quats concentration was measured. Use your test strips to verify quats concentration on a regular basis.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Canned mushrooms and other vegetables (in vinegar) in dry storage room - no pH test results available on site. Hot sauce for unrefrigerated storage - provide pH results.
      • Hamburgers - are being cooked to 60 C (140 F - 145 F) or as per customer order.
      • Corrective Action(s): Do not serve canned foods until you have shown that these foods and your processing methods result in a safe product.
      • One 1 litre jar of canned chanterelle mushrooms taken during inspection. Provide a Food Safety plan for Creme Fraiche.
      • An approved Food Safety Plan for ground beef hamburger is to cook to 71 C/ 160 F. Follow information previously given to you (BCCDC website information) or the Canadian Food Retail and Services Code (2016) which also stipulates to cook hamburger /ground beef to 71 C / 160 F.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is some grease and food accumulation under equipment in the main kitchen, under dishwasing sinks, and in the dry food storage area.
      • Corrective Action(s): Deep clean premises in hard to reach areas. Clean shelves and floor along corners and in hard to reach areas.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware washer final sanitizing rinse is at 0 ppm iodine. Bottle is nearly empty.
      • Corrective Action(s): Bottle was replaced with new, full bottle and final sanitizing rinse is now 12.5ppm. Monitor daily using your test strips. Bottle is now marked - keep track of volume and replace before it runs out.
      • Violation Score: 15
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small single door seafood cooler - air temperature is at about 10 C but food temperature is 6 C. Air temperature - your gauge was at 48 F and went down to 44 F.
      • Corrective Action(s): Store all potentially hazardous foods at 4 C/40 F or colder. Check and record temperatures daily. Monitor small igloo white bar cooler as well.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats in spray bottle used for sanitizing prep counters and meat slicer is at about 10 ppm and is being dispensed at 0 ppm (container empty). Main kitchen - two spray bottles with one at 200ppm quats and the other at 0 ppm.
      • Glassware washer 0ppm iodine detected at final rinse.
      • Corrective Action(s): Empty quats bottle was replaced during inspection - 200ppm now being dispensed. Glassware washer - sanitizer bottle almost empty. Bottle replaced and system was primed. Provide test strips. Check sanitizer concentrations and record daily. Glassware washer requires 12.5 ppm iodine.
      • Violation Score: 25
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Batter is being stored at kitchen room temperature (temperature of batter about 25C). Raw chicken to be cooked and cooked poultry (with bones) to be made into stock are being cooled/stored at room temperature.
      • Corrective Action(s): Follow your written food safety plan. For batter, bring out in small volumes, store on ice, and if not at 4 C, discard after 2 hours. All potentially hazardous foods (including poultry) must be cooled quickly and stored at 4 C or reheated/cooked within 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hand washing sink in the kitchen is full of dirty dishes. This means that staff cannot wash their hands properly. Hands are being re-contaminated when turning off the faucet.
      • Corrective Action(s): The designated hand sink must be kept empty and accessible for staff needed to wash hands. Wash hands properly. Turn off hot and cold water taps using paper towel to protect hands from becoming contaminated after they have been cleaned.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door is open and may allow the entrance of pests (some flies noted today).
      • Corrective Action(s): Keep screen door closed to prevent pests from entering premises.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needs to be improved.
      • Corrective Action(s): Follow a routine, written cleaning schedule. Clean floor and clean dry food storage room. Clean dishwashing room.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of cooked hamburger (cooked to order) was only 64 C.
      • Corrective Action(s): For raw ground beef hamburger, cook to 71 C. Advised chef and Manager today and advised Owner/Operator previously.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding steam table (soup and hollandais) - food temperature is below 60 C (58-59 measured).
      • Corrective Action(s): Steam table is to be pre-heated to keep hot food above 60 C. Food temperature is now 60 C+.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in kitchen does not have paper towels.
      • Corrective Action(s): Paper towels were provided during inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Food handler is washing hands but drying them with a cloth towel,
      • Corrective Action(s): Use paper towels to dry hands (and turn off faucet) and take care not to contaminate hands after washing.
      • Violation Score: 5
  17. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Food safety plan for hamburgers - cook to 71 C.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Floor in main kitchen and main level food storage room is to be impervious to moisture and in good condition so that it can be kept clean. Correct by February 2019. Continue with routine cleaning. Follow a written cleaning schedule. Provide a brush for cleaning the meat slicer.
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hollandais sauce in the steam hot holding unit - sauce temperature is at 45 - 50 C. Sauce is a potentially hazardous food even if using liquid pasteurized egg.
      • Corrective Action(s): Hollandais sauce must be stored at 60 C or hotter, or time tracking is required and if <60C, must be discarded after 2 hours.
      • Discard at 1pm if made at 11 am.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: There is food debris on back of blade guard and meat slicer is not in use. An unclean meat slicer can contaminate food.
      • Corrective Action(s): Clean, rinse, and sanitize the meat slicer and store in a clean condition. Clean, rinse, and sanitize meat slicer after each use.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan for hamburgers has not been received or approved.
      • Corrective Action(s): Written food safety plans are required for all menu items. For hamburgers, an acceptable food safety plan is to fully cook to 71 C prior to serving. This is required to reduce the risk of foodborne illness from E.coli and hamburger. Keep temperature records for all sous vide cooking (as per the Sous Vide Guideline) and for coolers and hot held food items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen and dry storage room floors are worn and not clean. Lots of food debris noted on floor and on shelves and behind small freezer. Bar area, dishwashing room, and staff washroom require cleaning.
      • Corrective Action(s): Immediately, thoroughly deep clean the kitchen. Clean up all spilled food. Follow a routine, written sanitation plan and cleaning schedule.
      • Kitchen and dry storage room floors (main level) are to be in good condition, impervious to moisture, and easy-to-clean. Repair floors by January 30, 2019.
      • Violation Score: 15
  19. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Scallops in inserts in line cooler are at 4 C - good.
      • Small domestic dessert cooler is at 5.9 C (air temperature). Food temperature is also above 4 C.
      • Corrective Action(s): Potentially hazardous foods moved to alternate cooler during inspection. The small dessert cooler was adjusted during inspection.
      • Do not use the small domestic dessert cooler to store potentially hazardous foods (cheesecake, cheeses, etc.) unless it can keep them at 4 C or colder.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Submit food safety plan for hamburgers and for sous vide steaks.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been carried out since last inspection.
      • Corrective Action(s): Continue to clean and follow a routine cleaning schedule. All surfaces, including the main kitchen and dry food storage area floors, must be impervious to moisture and in good condition so that they can be easily cleaned. Owner to contact me regarding this and food preparation counter.
      • Violation Score: 9
  20. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Romaine lettuce stored in upper food inserts has not been washed. This is not a pre-washed food.
      • Corrective Action(s): Wash all lettuce and produce unless it has been pre-washed (corrected during inspection). Obtain information from supplier for spinach and any produce that does not have ready-to-use /pre-washed on the packaging.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small domestic dessert cooler air and food temperaures are at 6 C. Small line cooler (by grill) scallops in upper insert are at 15 C.
      • Corrective Action(s): Adjust or services the small domestic dessert cooler so that food will be kept at 4 C. Discard scallops that are at a temperature above 4 C for more than 2 hours. All potentially hazardous foods are to be kept at 4 C/40 F or colder.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tongs and utensils are being stored in a quats solution that has food debris in it. They are not being air dried prior to use.
      • Corrective Action(s): Tongs and utensils must be washed, rinsed, sanitized and air dried frequently (every 4 hours). Do not store "in-use" utensils in quats solution. They can be stored in ice water that is changed frequently however they still must be properly cleaned and sanitized every 4 hours. To avoid cross contamination, do not store utensils that have been in contact with raw meat or poultry in the same ice water as utensils that are being used for cooked foods.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Thoroughly clean the kitchen and food storage floors, shelves, and the dish washing area. Follow a routine cleaning schedule.
      • Violation Score: 9
  21. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Submit written food safety plan procedures for steak and duck/chicken.
      • Violation Score: 1
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The meat slicer has not been used today and has food debris on the back of the blade and on the blade guard.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry the meat slicer and blade. Use a designated brush to help with cleaning and removal of food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Romaine lettuce label advises to wash just before use. This is not always done.
      • Corrective Action(s): Wash all produce, including the romaine lettuce, before use with the exception of produce that is pre-washed and labelled ready-to-eat.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is some grease buildup under the cooking equipment.
      • Corrective Action(s): Thoroughly clean kitchen floor and ensure that it is in good condition, impervious to moisture, and easy to clean.
      • Note: The floor was repaired last spring and may need re-surfacing soon.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation:
      • Corrective Action(s): Keep written food safety plan instructions for cooling of hot foods on-site.
      • Submit these and written food safety plans for sous vide items to Fraser Health.
      • Violation Score: 1