Ustaad G76 Abbotsford Baron's Bistro
1 - 1276 Tower St, Abbotsford · Restaurant
7 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 1) Wall mounted potato/vegetable chopper observed with food debris on the blade.
- 2) Commercial table mounted can opener not maintained in a sanitary manner.
- Corrective Action(s): Staff began cleaning and sanitize the above-mentioned equipment during the inspection.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Both handwashing stations in the kitchen were not supplied with paper towel in the paper towel dispensers. Staff stated they recently opened.
- Corrective Action(s): Staff placed single use paper towel at the handwashing stations such that the stations were fully equipped with hot and cold running water, soap and paper towel.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) The bottom exterior surface of food containers observed stored on top of and in direct contact with paneer, cut vegetables, and cut cabbage in the insert prep cooler unit closest to the side wall.
- 2) Observed black mold-like debris on the inside walls of the ice machine.
- 3) Observed the use of improper scoops without handles (bowls) in dry food product. Bowls were stored in direct contact with the dry food product
- 4) Observed the use of scented incense sticks in the main kitchen. This can present as a contamination source.
- Corrective Action(s): 1) Food product that was in contact with the exterior surface of food containers were VOLUNTARILY discarded by staff.
- 2) Ice was discarded at the time of inspection, staff began cleaning and sanitizing the inside walls of the ice machine.
- 3) Improper scoops without handles were removed from the dry food product. Use scoops with handles and ensure handle does not come in contact with the food product.
- 4) Incense sticks were extinguished and removed from the facility.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1) Oil, grease, and food debris noted below, behind, and on cooking equipment in the cookline and hard to reach areas such as below the prep insert cooler unit.
- 2) Large amount of grease observed on the ventilation grates. Ventilation service is overdue.
- Corrective Action(s): 1) Ensure that the above-mentioned areas are thoroughly cleaned and sanitized, focusing on hard to reach areas.
- 2) Staff stated they have contacted the ventilation service company. Ensure that the ventilation grates are thoroughly washed and sanitized.
- Correction date: 2 weeks
- Violation Score: 9
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff on duty, during the absence of the operator, held a valid FOODSAFE Level 1 or equivalent certification.
- Corrective Action(s): Ensure that at least one staff member holds a valid FOODSAFE Level 1 or equivalent certification during all operating hours, during the absence of the operator.
- Provide a copy of enrolment and successful completion of FOODSAFE Level 1 or equivalent certification to district Health Inspector.
- Correction date: 1 month
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION):
- hand sink in kitchen area - no paper towel in dispenser
- Corrective Action(s):
- provide paper towel in dispenser and ensure there is constant supply
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION):
- 1. some food containers not covered in walk-in cooler and walk-in freezer
- 2. single use containers for condiments, etc. not protected from contamination
- Corrective Action(s):
- 1.cover all food items
- 2.store upside down to prevent contamination
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- glassware washer leaking and chlorine feeder not properly working
- Corrective Action(s):
- service equipment and ensure chlorine residual can be measured at glass surface
- wash all glass wares in the kitchen dishwasher
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Observation:
- walk-in freezer temperature registered at -8 deg C (ambient temp)
- this unit may be on defrost cycle
- Corrective Action(s):
- ensure walk-in cooler maintains -18 deg C on regular cycle
- if not, call tech to service this equipment so that it meets temperature requirement
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation:
- no staff has food safe 1 training at time of inspection
- manager and other staff with food safe 1 not on duty
- Corrective Action(s):
- ensure that at least one person on duty per shift has valid food safe 1 certification
- Violation Score: 1
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION):
- large buckets of full of sauces that were cooked were sitting at room temperature
- temperature was at 50-55 deg C (cooling for ~ 1 hour)
- Corrective Action(s):
- ensure cool down food quickly within 6 hours (from 60 deg C to 20 deg C in 2 hrs
- then 20 deg C to 4 deg C within 4 hours)
- - use ice bath and/or ice wand to cool as well as shallow pans
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION):
- hand sink in cooking area was blocked by cutting boards
- Corrective Action(s):
- ensure this hand sink is easily accessible and stocked with liquid soap and paper towels
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- 1. containers of food in the cooler and prep line coolers left uncovered
- 2. bar ice bin - containers stored directly on ice served for drinking
- Corrective Action(s):
- 1. ensure all food items in the coolers are covered to protect from contamination
- 2. ar ice bin - clean and sanitize ice bin and refill with new ice;
- do not store anything on the ice bin that may contaminate ice for drinking
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation:
- kitchen area sanitation requires improvement:
- - sauce splashes on the wall where spices are stored
- - grease build up in the vents on fume hood
- - debris build up between equipment and underneath equipment
- - food debris on the floor in the cooking area
- Corrective Action(s):
- thoroughly clean areas with build up
- maintain cleanliness by following cleaning schedule and procedures
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation:
- seal on the walk-in cooler door is worn out and thus not door not properly sealed
- Corrective Action(s):
- replace seal on the walk-in cooler door
- Violation Score: 1
- 203 - Food not cooled in an acceptable manner [s. 12(a)]