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Unphogetabowl

2823 Shaughnessy St, Port Coquitlam · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water knob for the hand-sink in the kitchen is broken. Knob is jammed in the "on" position, resulting in the cold water line being shut-off at the control valve under the sink.
      • Corrective Action(s): *Repair or replace the faucet within 7 days to restore full use of the hand-sink in the kitchen.
      • *Ensure hand-sink is accessible at all times for hand-washing (don't store dirty cookware/utensils in the basin or block access to the sink)
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Algae residue observed on interior surfaces inside the ice machine
      • 2) Scum build-up (grease) observed on interior surface of the dishwashing machine
      • 3) Cold water knob on the kitchen hand-sink is leaking.
      • Corrective Action(s): *Thoroughly scrub & sanitize interior surfaces of the units this week.
      • *Ensure to maintain sanitation of the units by cleaning & sanitizing the interior surfaces at regular intervals (ie. monthly) to prevent buildup of residues in the future.
      • *Contact a handyman/plumber to repair the faucet on the hand-sink.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer supply container is empty. 0ppm chlorine residual detected in the dishwasher after completing rinse cycle.
      • Corrective Action(s): Operator restocked the dishwasher chemicals while on-site. Chlorine residual during rinse cycle is now at 50ppm.
      • *Train employees to check the dishwasher chemical supply levels every morning at the start of their shift.
      • *Replace chemical containers when the chemical levels fall below 25% in the container.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Narrow gap around the screen door at the rear entrance which could potentially allow pests to gain entry into the premises.
      • Corrective Action(s): *Install a tight-fitting seal around the perimeter of the doorway to eliminate gaps/openings around the door.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor debris accumulation noted in the dry storage room (underneath plastic risers on floor).
      • Corrective Action(s): *Remove the plastic risers and thoroughly clean and sanitize the floor in the dry storage room
      • *Ensure to clean and sanitize all surfaces in the dry storage room on a regular basis.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) No detectable chlorine residual in the low-temp dishwashing machine
      • 2) Primer switches for the detergent, sanitizer, and rinse-aid chemicals are not working
      • Corrective Action(s): *Operator contacted dishwasher repair company to service the dishwashing machine-->technician visiting tomorrow
      • *All dishware must be manually-sanitized in a chlorine solution after being washed in the low-temp dishwasher--until repairs are completed*
      • *Reinspection scheduled in 2 days to confirm completion of repairs to the dishwashing machine.
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer residual (0ppm) detected during rinse cycle in the low-temp dishwasher. Chlorine concentration in the supply container is depleted (ie. concentration of chlorine ingredient is low).
      • Corrective Action(s): *Chlorine sanitizer supply container was replaced with a fresh container at time of inspection.
      • *Confirm chlorine sanitizer concentration every day with a chlorine test paper (should be 50+ppm chlorine).
      • *Contact dishwasher supply company to investigate issue re: prime switches on the machine not working-can't purge air from the lines when chemicals are changed.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several flies noted in the premises at time of visit.
      • Corrective Action(s): *Discuss pest control options for flies with your pest control technician.
      • *Recommend adding some fly strips/traps to remove the flies.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially-hazardous foods stored in the 2-door upright cooler (glass panels) are at temperatures between 12 C and 17 C.
      • Potentially-hazardous foods stored in the prep cooler are at temperatures of ~21 C.
      • *Potentially-hazardous foods must be kept at temperatures of 4 C or colder to prevent growth of harmful pathogens in the food*
      • Corrective Action(s): Operator instructed to discard all potentially-hazardous foods in the 2 refrigerators and contact a repair technician to service the 2 units.
      • *No potentially-hazardous foods can be stored in these coolers until they are confirmed to be maintaining temperatures of 4 degrees Celsius or lower*
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher (low-temp) is not supplying sufficient chlorine residual for sanitizing dishware (0ppm detectable in the basin)
      • Corrective Action(s): Operator replaced chlorine sanitizer supplies at time of inspection. Dishwasher is now providing 50+ppm chlorine residual for sanitizing dishware during rinse cycle.
      • *Check sanitizer level in the dishwasher daily using the chlorine test papers.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 coolers units in the restaurant are not maintaining adequate temperatures for safely storing potentially-hazardous foods.
      • Corrective Action(s): Discontinue use of the coolers until they have been serviced/repaired by a repair technician and confirmed to be maintaining temperatures of 4 Celsius or less.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer supply to the dishwasher was depleted at time of inspection. Staff replaced the sanitizer supply at time of inspection.
      • Corrective Action(s): Chlorine-sanitizer dishwasher is now providing >50ppm chlorine sanitizer during rinse cycle. *Ensure to check chemical levels of the dishwasher daily, and replace when supply in containers fall below 25% full.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water supply in the kitchen hand-sink is shut-off due to a leak in the faucet.
      • Corrective Action(s): Repair the leaking faucet as soon as possible to restore cold water supply to the hand-sink. Hand-washing basin still seems to be operational without the cold water supply (ie. hot-water is not too hot to allow use of the hand-sink).
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Grease and food debris found on the floor, platforms, shelves, and sides of equipment and tables in the cooking area. General sanitation level is satisfactory, but improvement needed in this area as it will attract pests.
      • Corrective Action(s):
      • Wash the mentioned areas with hot water & soap, rinse, and then sanitize with hot water and bleach EVERY night before going home.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • A new low temperature dishwasher has been installed, renting from Allouette Chemical Company. The dishwasher had a [Cl2] of 0ppm. Sanitizing pump was primed and the sanitizing liquid was tested and all okay. The lack of [Cl2] during the rinse cycle is unsafe as there is no chemical killing the bacteria on the dishware. It was also noted, that the rinse chemical was leaking on the floor and not entering the dishwasher. During the inspection, the owner contacted the company who indicated that they were on their way to the premises.
      • Corrective Action(s):
      • Immediately stop using the dishwasher to sanitize dishes. Manually sanitize the dishes, after taking it out of the dishwasher, in the 3-compartment sink. Call a company to repair the dishwasher so the [Cl2] is at least 50ppm during the rinse cycle.
      • **Correction date: Today**
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • The wall, above the dishwasher and sink, has chipped paint and permanent food stains on it. The wall is difficult to clean and may attract pests. The owner indicated that they are planning on installing stainless steel on this section of the wall.
      • Corrective Action(s):
      • Clean, repair, and paint the wall until the stainless steel is installed. The wall must be durble, smooth, sealed, cleanable, and impervious to water.
      • **Correction date: Feb. 1/20**
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Expired health permit decal observed. The premises is operating without a valid health permit. Hand delivered the outstanding permit fees letter to the owner.
      • Corrective Action(s):
      • Immediately pay the fees of $150. At time of the inspection, the owner provided a cheque (#000041) of $150 to pay for the fees.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) The front hand sink faucet/pipe is leaking and water is pooling in the cupboard below. This will attract pests. The owner was aware of the leak and has looked into repairing/replacing it.
      • 2) The dishwasher has accumulated soap beneath and along the side of the dishwasher. This is an indication that there is a leak in the soap line, or the dishwasher is malfunctioning. The owner is aware of the problem and spoke to a repair company, who has not responded yet.
      • Corrective Action(s):
      • 1) Repair or replace the leaking faucet/pipe so that water no longer pools and attracts pests.
      • 2) Repair or replace the dishwasher so that it functions as per the manufacturer's specifications.
      • **Correction date: Aug. 31/19**
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • The hand wash sink in the kitchen was inaccessible as items physically blocked the front of the sink, and there was no paper towels beside the sink. Inaccessible hand sink does not allow or encourage staff to wash their hands correctly.
      • Corrective Action(s):
      • Immediately remove all items from in front of the hand sink and place paper towels at the hand sink. During the inspection, this was completed.
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) There is accumulated grease and dust on the exhaust filters, and operator doesn't know the last time the exhaust canopy has been professionally cleaned (no service sticker present). The dust may fall in food, and the accumulation of grease is a fire hazard.
      • 2) The service sticker for the grease interceptor/trap indicates it was last services in 2017, as was suppose to be done in 2018. The accumulation of grease in the trap may cause waste water to back-up into the restaurant.
      • Corrective Action(s):
      • 1) Contact a professional company to clean the exhaust canopy. Follow the company's recommendations on the cleaning frequency. The filters and accessible surfaces shall be cleaned by staff inbetween professional cleaning.
      • 2) Conact a professional company to clean or empty the grease interceptor/trap. Follow the company's recommendations on the cleaning frequency.
      • **Correction date: Apr. 1/19**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Found open tin can with sauce still in it being stored on the shelf, and tin cans being used as mixing bowls. Rust or chemicals from the tin can may contaminate the food, when it remains in the open tin can.
      • 2) Found foods being stored in plastic yogurt containers and/or other single use food containers. These single use food containers are not durable (flexible, bendable) and chemicals from the plastic may contaminate food.
      • 3) Found cloth towels being used to dry hands and/or clean utensils. Cloth towels will allow bacteria to grow on it and spread bacteria around.
      • Corrective Action(s):
      • 1) Immediately transfer all foods out of open tin cans and store in covered, food grade containers. During the inspection, this was done.
      • 2) Look at all food containers and throw away single use, flexible or bendable plastic food containers. Purchase food grade (stainless steel, hard plastic, glass) containers and store food in these.
      • 3) Immediately stop the use of cloth towels to dry hands, dry clean utensils, or to cover food. Only use paper towels as they do NOT allow bacteria to grow on it, and are thrown away after a single use. During the inspection, the staff removed the cloth towels.
      • **Correction date: Mar. 11/19**
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions