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Zaika Tastes of India

10 - 33555 South Fraser Way, Abbotsford · Restaurant

36 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knives, and other utensils stored in plastic container were not maintained in a sanitary condition.
      • Corrective Action(s): Run all equipment through the dishwasher.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris was observed throughout the facility.
      • Corrective Action(s): Deep clean the facility. Ensure that hard to reach areas are cleaned regularly.
      • To be corrected by: July 29, 2025.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature chlorine dishwasher had no chlorine reading during inspection. Corrected during inspection - operator changed chlorine solution during inspection and then dishwasher reached 50ppm chlorine at plate surface.
      • Corrective Action(s): Ensure to monitor sanitizer and other dishwashing chemical levels daily.
      • Violation Score: 5
  3. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Walk in cooler was >4C during inspection. Potentially hazardous foods were moved to other walk in cooler that was 4C or less during inspection
      • 2) Preparation cooler near ice machine was >10C. Food items, including cut vegetables, paneer cheese, and curries, were discarded during inspection
      • Corrective Action(s): 1) Repair/replace walk in cooler to ensure 4C temperature can be maintained
      • 2) Repair/replace preparation cooler near ice machine to ensure 4C temperature can be maintained
      • *Operator to contact EHO for reinspection prior to using coolers again*
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food items were observed to be stored on the ground. Operator moved food items to ensure they were stored at least 6 inches off of the ground during inspection.
      • Corrective Action(s): All food items must be kept at least 6 inches off of the ground at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and grease throughout the facility.
      • Corrective Action(s): Clean facility to remove buildup of food debris and grease.
      • To be corrected by: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Cutting boards contain deep cuts, preventing adequate sanitation.
      • 2) Tiles in walk in cooler near the cooking line are broken
      • Corrective Action(s): 1) Replace cutting boards
      • 2) Replace tiles/flooring in walk in cooler near cooking line
      • To be corrected by: 6 months
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food items in storage area were left uncovered. Operator covered all food items during inspection.
      • Corrective Action(s): Ensure to cover all food items with a food grade material (plastic wrap, aluminum foil, or the container lid).
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler near storage area had build up of dust on the fans and the top of the cooler.
      • Corrective Action(s): Clean and sanitize the walk in cooler to remove the build up of dust.
      • To be corrected by: 2 weeks
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 ice cream scoops stored in container filled with water for multiple flavours.
      • Corrective Action(s): Ice cream scoops must be placed under running water or you must have individual scoops per flavour of ice cream.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt and debris throughout the facility, especially on handles of coolers/freezers
      • Corrective Action(s): Clean the facility to remove dirt and debris, specifically on the handles of coolers and freezers.
      • To be corrected by: 1 month
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were not protected against contamination. Uncovered food items had other items stacked on top.
      • Corrective Action(s): Ensure all food items are protected against contamination. Cover food items with plastic wrap, aluminum foil, or a fitting lid.
      • To be corrected by: September 6, 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt, grime, and food particles throughout the facility.
      • Corrective Action(s): Ensure to routinely clean the facility on a scheduled basis. Focus on cleaning:
      • 1) The walls
      • 2) the floors underneath equipment
      • 3) Organizing coolers
      • To be corrected by: September 6, 2022
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ventilation hood was not working as intened; smoke and steam were escaping into the whole kitchen area.
      • Corrective Action(s): Clean the ventilation hoods as necessary. A professional may be required to ensure that the ventilation hood is capable of removing smoke, steam and other hazards caused from cooking.
      • To be corrected by: September 6, 2022
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items were observed to be uncovered in walk in coolers and freezer
      • 2) Food items were stored in the ground in walk in coolers and freezer
      • 3) Ice machine had a minor build up of mould
      • 4) Scoops were observed to be in containers
      • Corrective Action(s): 1) Ensure that all food items, after cooling down to 4C, are covered with food grade material (A fitting lid for the container, plastic wrap, or aluminum foil
      • 2) Ensure all food items are stored at least 6 inches off the ground
      • 3) Clean and sanitize the ice machine to remove the mould
      • 4) Ensure to store all scoops outside of the food product
      • To be corrected by May 2, 2022
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General build up of dirt, food, and debris throughout the facility
      • Corrective Action(s): Thoroughly clean and sanitize the facility to remove the build up of dirt, food, and debris throughout the facility. Ensure to clean handles and under storage racks
      • To be corrected by May 2, 2022
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display coolers in the kitchen area were 8C. Food items were removed during inspection and placed in the walk-in cooler.
      • Corrective Action(s): Repair or replace the coolers to ensure they can reach 4C or lower. Do not store food in coolers until reinspection. Contact health officer when repaired or replaced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items were stored on the ground in the walk-in coolers and walk-in freezer
      • 2) Food items were left uncovered in the walk-in cooler, walk-in freezer, and in the dry storage
      • Corrective Action(s): 1) Ensure all food items are stored at least 6 inches off of the ground in order to prevent contamination
      • 2) All food items must be covered with a food grade material to prevent contamination
      • To be corrected by: August 20, 2021
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility was noted to have a build up of grease, dirt, and debris throughout the facility.
      • Corrective Action(s): Clean and sanitize the facility to ensure the removal of grease, dirt and debris, especially focusing on the areas behind the cooking line, the dough machines, underneath shleving, and the area behind the chest freezer.
      • To be corrected by: 1 month
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Used and dirty knives and utensils were stored in counter cooler after lunch rush.
      • 2. Dough machine was not washed and sanitized after use.
      • Corrective Action(s): Ensure to wash and sanitize the tools and equipment after use. Do not store tools such as cutting knives in cooler to be used again later. Cutting knives should be washed and sanitized in dishwasher within 2 hours of being used. Ensure to wash the dough machine after use and not at the end of the night. Correction required today.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required in hard to clean areas to prevent attraction of pests and/or food contamination. Grease and spilt food debris observed in the following areas:
      • 1. Spilt flower in dry storage area.
      • 2. Spilt food in coolers.
      • 3. Grease build up behind stoves, along fumehood and under woks. Fumehood cleaning service is due in March 2020.
      • Corrective Action(s): Ensure to wash and sanitize these areas as per your sanitation plan. Correction required in 1 week.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Couple of bulk bags of flour open without containers or lids in storage area.
      • Corrective Action(s): Ensure bulk ingredients are stored away properly in containers after use. Correction required today.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Rack covers have not been purchased
      • 2) Tile is sagging by vent hood
      • Corrective Action(s):
      • 1) Purchase rack covers as discussed in the meeting.
      • 2) Repair ceiling by vent hood
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Cleaning has improved but still requires work - do not forget the ice machine in your sanitation plan
      • - Staff state that extra staff are hired just for cleaning when restaurant is not operating
      • - No sanitation schedule available
      • Corrective Action(s):
      • - Continue working on sanitation
      • - Have sanitation schedule (similar to the ones at the Blueridge location)
      • Violation Score: 15
  16. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • THIS IS A REPEAT VIOLATION.
      • Though sanitation has improved slightly from the previous inspection, sanitation in the kitchen still requires work.
      • Food debris noted on:
      • - "cleaned" dishes
      • - under cooler handles
      • - underneath cutting boards on prep line cooler
      • - in the ice machine
      • - behind/beneath/between equipment
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • 1) Clean and sanitize kitchen
      • 2) Update your sanitation plan and submit it to the undersigned
      • 3) Kitchen must be kept sanitary, or further enforcement action will be taken.
      • Violation Score: 15
  17. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food crusted on inside of "clean" pans.
      • Corrective Action(s): Foods must be scraped off equipment and utensils before being placed in the dishwasher. Staff rewashed dirty pans at the time of isnpection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored directly in dry ingredients.
      • Corrective Action(s): Scoops must be stored up and out of ingredients to prevent cross-contamination. Scoops handles have food debris on them.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat thawing at room temperature by back walk-in cooler.
      • Corrective Action(s): Foods must be cooled in walk-in cooler or under cold running water.
      • Violation Score: 1
  18. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • This is a recurring violation.
      • Several buckets of sauces and various foods were cooling at room temperature. Internal temperatures of the food measured approximately 55C.
      • Corrective Action(s):
      • Food must be cooled:
      • - in small shallow pans
      • - in an ice bath, with continuous stirring
      • - using an ice wand
      • - from 60-20C in 2 hours or less and from 20-4C in 4 hours or less
      • Staff set up ice bath at the time of inspection. Reminder that hot foods must not be put directly into the walk-in cooler as it will raise the temperature of all the foods within the unit and may damage the cooler unit itself. Foods must be cooled first, then placed in the coolers.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris and grease observed throughout the kitchen:
      • - behind, beneath and between equipment
      • - within the dishwasher
      • - on door handles
      • - on walls
      • - along the back walls underneath prep tables
      • Corrective Action(s): Clean and sanitize all areas noted. Scraping will be required for some of the caked on debris.
      • Violation Score: 15
  19. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed batch of rice and cooked pakoras being cooled at room temperature with no covers and or boundary. all foods must be properly protected from contamination at all times.
      • Corrective Action(s): Ensure to clean, sanitize all food contact surfaces. Required operator to use clean and sanitized shallow pans for cooling and have protective cover/layer to protect from contamination. Correct immediately
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Door handles for coolers still not in sanitary condition
      • All surfaces must be cleaned and sanitized regularly. this is a repeated infraction that must be corrected immediately.
      • Corrective Action(s): Required operator to set a cleaning schedule (must be fines a day) and follow it. Please provide a copy of the cleaning schedule to inspector. Correct by Sept 6, 2019
  20. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): As noted in the routine report, large batches of hot food are left out at room temperature; surface temperature at 32-35 C, internal temperature measured at 80-82 C. Outer portion is maintained in danger zone for too long. This is a repeated infraction that must be corrected.
      • Corrective Action(s): Required operator to use shallow pans, and ice baths to cool down foods quickly (60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours). Operator is to create written document of this process and have it posted on site.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning of floor, walls, and hard-to-reach areas done. Door handles are still dirty, caked with food debris and grease. Operator to is to focus the cleaning on food contact surfaces first, then move onto non-food contact surfaces.
      • Corrective Action(s): Required operator to clean and sanitize all door handles thoroughly. Operator is to create cleaning schedule and provide it to the inspector.
      • Date to be corrected by: 2019 August 15th
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed several large batches of sauces/curries being cooled at room temperature. Top layer temperature measured to be at 47-50 C; inner temperature measured to be at 79 C. Large difference between the temperatures may lead to temperature abuse where food is left at room temperature at danger zone (4 C to 60 C) for too long. THIS IS A REPEATED VIOLATION. This practice must stop immediately. Further violation will lead to enforcement.
      • Corrective Action(s): Required operator to use smaller, shallow pans to cool foods. Utilize large pots for ice baths to facilitate quicker cooling time. All hot foods must be cooled from 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following sanitation issues noted:
      • 1. All cooler door handles are caked with food debris and grease
      • 2. Hard to reach areas such as top shelves and small shelves on the left side of hood left uncleaned for a long time
      • 3. Under the cooking equipment
      • 4. Walls where food debris splashed left uncleaned.
      • Corrective Action(s): Required operator to perform regular cleaning to ensure that premises is kept clean at all times. All areas to be cleaned and sanitized.
      • Date to be corrected by: August 12 2019
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Discussed ceiling times and damaged walls with operator; operator plans to close the restaurant and spray paint and repair damages soon.
      • Corrective Action(s): Required operator to have the repair/upgrade done as soon as possible. Please notify inspector once finished.
      • Date to be corrected by: August 31 2019
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Noted following items being cooled at room temperature:
      • 1. Two large batches of curry-type sauce left near the second walk-in cooler in the back; internal temperature measured to be at 54-57 C.
      • 2. Several pans of pakoras left at room temperature; operator stated that they were cooked approximately 30 mins ago. Temperature measured to be at 33-38 C
      • Corrective Action(s): Required operator to:
      • 1. Either use multiple shallow metal pans to cool them quicker (60-20 C in 2 hours, 20-4 C in 4 hours); use ice bath and/or ice wands to cool them quicker then transfer to a working cooler at 4 C or lower
      • 2. Provide timers to ensure that all cooling procedures are time-controlled every time. All food items are to be transferred to a working cooler immediately.
      • Date to be corrected by: Immediately
      • Date
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed an ice cream scoop stored in dirty stagnant water by the entrance of the kitchen
      • Corrective Action(s): Required operator to do one of the followings:
      • 1. Store ice cream scoop in ice bath and replenish ice regularly. If scoops are used continuously, they must be cleaned and sanitized every 4 hours at minimum
      • 2. Once used, clean and sanitize every time
      • 3. Install a dipper well with a constant water flow
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Following issues noted:
      • 1. Several items in the walk-in coolers stored without proper coverage
      • 2. Non-food grade containers such (as milk crates) being used to store food
      • 3. Cooling rack in the back missing cover
      • 4. Cleaning rags are not of suitable design as they have strings hanging out.
      • Corrective Action(s): Required operator to:
      • 1. Provide adequate covers for all food items to ensure that contamination is eliminated
      • 2. Operator is to provide appropriate food containers to store food in.
      • 3. Cool rack cover is to be provided to protect food while cooling
      • 4. Replace all cleaning cloths to a non-stringed rags to eliminate potential contamination
      • Date to be corrected by: May 6th 2019
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed several areas that need attention
      • 1. Hard-to-reach corners behind tables and shelves had food, dust and grease accumulation
      • 2. Cooler door handles noted to have food debris
      • 3. Filters in the fire-suppression system had noticeable grease accumulation
      • 4. Ceiling tiles had noticeable grease accumulation
      • Corrective Action(s): Required operator to:
      • 1. Clean and sanitize all food contact surfaces. All tables and equipment should be pulled to perform thorough cleaning in hard-to-reach areas.
      • 2. All door handles are to be cleaned and sanitized
      • 3. Filters in the fire-suppression system to be cleaned regularly and more frequently than once a month.
      • 4. Ceiling tiles to be cleaned or replaced. Regular and more frequent cleaning necessary
      • Date to be corrected by: May 6 2019
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed one staff not wearing aprons or clean clothes at the time of inspection
      • Corrective Action(s): Required operator to wear clean, adequate clothing in food premises and/or wear aprons
      • Violation Score: 3
  25. Routine Inspection

    0 infractions

  26. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed large batch of sauces being cooled on floor beside dishwashing pit walk-in cooler. This is a repeated finding that must discontinue.
      • Corrective Action(s): Required operator to move food off the floor and have it stored for proper cooling
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting boards being used still in rough shape, too much damage and stains
      • Corrective Action(s): Required operator to repair/replace cutting boards
      • Date to be corrected by: 2018 Oct 23
      • Violation Score: 9
  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a batch of rice sitting at room temperature; detected internal temperature to be at 17.5-22.5 C when measured with probe thermometer. When inquired, operator advised that the cooked rice batch came out of the cooler for buffet and is going back into the cooler. This practice must discontinue. Food can be reheated only once cooked and cooled.
      • Corrective Action(s): Required operator to discard the rice batch immediately as it had been reheated already. Ensure to portion out from a batch for the buffet and keep the rest of the batch in to cooler. Rice was discarded at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed ice machine to be in unsanitary condition. Rust and mould build up was visible in the ice machine.
      • Corrective Action(s): Required operator to discard ice in the machine, clean and sanitize the machine before running it again.
      • Date to be corrected by: Oct 12 2018
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed hand washing station by dishwasher was filled with dirty dishes and paper towel dispenser was empty. Dishwashing was being done at the time of inspection and paper towel was located elsewhere near prep area.
      • Corrective Action(s): Required to have one compartment sink empty for hand washing at all times and haev the dispenser filled up with paper towel at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a batch of sauce being cooled on the floor beside dirty wiping cloth bucket.
      • Corrective Action(s): Required operator to move the batch off the floor and in a safe location so that no contamination can occur. Ensure to cool the food down from 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Main kitchen area under cooler, prep tables and cooking equipment had food and grease build-up.
      • Corrective Action(s): Required operator to clean and sanitize the area.
      • Date to be corrected by: Oct 12 2018
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting boards used at the prep station by prep coolers are evidently damaged. Some hard crevices have been noted at the time of inspection to a degree that it is becoming harder to properly clean and sanitize. Operator advised that at the end of every night, cutting boards are cleaned then sanitized in sanitizer.
      • Corrective Action(s): Required operator to replace or resurface the cutting boards as they are getting old and becoming hard to clean.
      • Date to be corrected by: Oct 25 2018
      • Violation Score: 9
  28. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed two large batches of sauce near the back area being cooled on the floor
      • Corrective Action(s): Required operator to not to store food on the floor and have small containers for faster cooling
      • Violation Score: 5
  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliding door cooler with beverages to be at ~9 C. Internal temperature of sauces and cooked rice measured to be at 9.8 C with probe thermometer. When inquired, sauce and rice were prepared and put in the cooler in less than 2 hours.
      • Corrective Action(s): Required operator to move all perishable items to a working cooler immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of food debris in the corner of white cutting boards at the prep stations. Cutting boards are removable and they need to be cleaned and sanitized regularly
      • Corrective Action(s): Required operator to clean and sanitize all food contact surfaces
      • Date to be corrected by: July 12th 2018
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff with gloves on did not change gloves nor washed hands throughout the inspection; staff was performing multiple tasks
      • Corrective Action(s): Required operator to rmove gloves, wash hands with liquid soap and paper towel, then put on new gloves if gloves are used. All staff must ensure that whenever there is a change in tasks, new sets of gloves must be used and hands must be washed in between as well.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed several items not protected from contamination
      • 1. Sauces in sliding door cooler without covers
      • 2. Ice scoop at bar area stored with ice
      • 3. several items in walk-in coolers without covers
      • Corrective Action(s): Required operator to provide appropriate covers for all food items in the facility and have ice scoop stored in a separate container that is clean
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Obsevred grease and food debris accumulation throughout the facility; especially under cooking equipment and coolers. Several items not required on premises as well that makes it difficult to properly clean and sanitize
      • Corrective Action(s): Required operator to perform thorough cleaning of the facility and ensure that regular cleaning is performed
      • Date to be corrected by: July 12th 2018
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the sliding door cooler with beverages not able to maintain 4 C or lower at the time of inspection.
      • Corrective Action(s): Required operator to repair/replace the cooler so that it can maintain 4 C or lower at all times
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Damaged tiles throughout the facility noted
      • 2. Damaged counter tops in kitchen
      • Corrective Action(s): Required operator to replace tiles and repair/replace damaged counter tops so that all surfaces are non-porous, durable and easy to clean
      • Date to be corrected by: September 1st 2018
      • Violation Score: 3
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towels at the handsink beside the diwasehr. Inspector observed staff washing hands with gloves on and drying their hands with a used towel.
      • Corrective Action(s): Ensure that all handsinks are maintained with hot & cold running water, liquid soap and paper towels. Staff training is required with respect to proper handwashing: take gloves off, wash with warm soap water, use single use towel/paper towels to dry hands.
      • DATE TO BE CORRECTED BY: IMMEDIATELY
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. The tile on the floor in the walk-in cooler is damaged and shows evidence of accumulation of food debris.
      • 2. Lighting wires are hanging in the ceiling without a cover.
      • 3. The liner over the counter in the front serving area is peeling off.
      • Corrective Action(s): 1. The floor shall be re-done to ensure that it is smooth, non-absorbent and easily cleanable.
      • 2. Wires shall be neatly stuffed or an appropriate cover is needed.
      • 3. New liner, not cooking foil, that can be cleaned and sanitized shall be in place.
      • DATE TO BE CORRECTED BY: March 1, 2018
      • Violation Score: 3
  32. Follow-Up Inspection

    0 infractions

  33. Follow-Up Inspection

    0 infractions

  34. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three large bins of cooked rice found stored at ambient temperature. Internal temperatures ranged from 22 to 29 degrees C.
      • Corrective Action(s): Rice was discarded by staff at time of inspection. Please ensure that hot potentially hazardous foods are stored at 60 degrees C or more to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Otherwise, rice may be stored at 4 degrees C or less and ordered portions reheated to at least 74 degrees C as needed.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils stored near cook line in container of stagnant water with food debris.
      • Corrective Action(s): Utensils were washed and sanitized at time of inspection. Please ensure that utensils, equipment, and food contact surfaces are maintained in sanitary condition to limit the potential for cross contamination. Utensils that are used continuously may be stored in an ice bath to limit growth of potential pathogens.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available for kitchen area at time of inspection. Soiled wiping cloths stored on prep table. Staff noted that soapy water was being used on food contact surfaces (e.g. cutting boards).
      • Corrective Action(s): Bleach sanitizer was prepared at time of inspection and measured 100 to 200 ppm chlorine. To prepare food contact surface sanitizer, mix half a teaspoon of unscented household bleach for every 1 litre of water. Apply to washed surfaces and allow to air dry. Please ensure that sanitizer is changed frequently (e.g. when soiled with food particles) to maintain its strength.
      • Violation Score: 5
  35. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in compartments of sliding door coolers on prep line measured 10 to 15C at the time of inspection.
      • Corrective Action(s): Foods had been reportedly stored here from the time of opening, 4.5 hours earlier. Therefore, the foods stored in these drawers were discarded at the time of inspection. Do not store cold, potentially hazardous foods in these drawers until they can be demonstrated to maintain <4C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cutting boards on prep line reportedly washed and sanitized at the end of the day. Show evidence of significant discolouration and food debris.
      • 2. Used ice cream scoop in a container of water.
      • Corrective Action(s): 1. Clean and sanitize food contact surfaces and equipment at a minimum of every 4 hours or more. Wash and sanitize these boards immediately.
      • 2. Food contact utensils that are not washed and sanitized after immediate use should be stored in ice water.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at the time of inspection. Numerous dirty cleaning cloths stored on the kitchen counters.
      • Corrective Action(s): Store cleaning cloths submerged in containers of sanitizers (e.g. 100ppm bleach). Ensure that food contact surfaces are cleaned and sanitizer at a minimum of every four hours.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris build up on equipement (e.g. mixer), walls and in hard to reach spaces, such as behind freezers and under counters.
      • Corrective Action(s): Clean up spilled food debris to help prevent pest problems.
      • Date to be corrected by: August 28, 2017
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning of the following spaces is required:
      • 1. Under dry storage shelving
      • 2. Behind chest freezers
      • 3. Walls behind chest freezers and walls of the kitchen
      • 4. Shelving units of the kitchen
      • 5. Floors of the kitchen, particularlly hard to reach spaces such as under the counters by the ice machine.
      • Corrective Action(s): Clean these spaces and continue to do so on a regular basis.
      • Date to be corrected by: August 28, 2017
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door compartments of prep-line cooler measured 10 to 15C at the time of inspection.
      • Corrective Action(s): Do not use these drawers to store potentially hazardous foods until they can be demonstrated to maintain temperatures less than 4C. Ensure a thermometer is held in these drawers to verify adequate cold holding temepratures are maintained.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Prep cooler thermometer does not appear to be keeping accurate temperatures (more than 10C difference from IR and probe thermometers used during inspection).
      • Corrective Action(s): Replace this thermometer. Check to ensure that all coolers have working, accurate thermometers.
      • Date to be corrected by: August 28, 2017
      • Violation Score: 1
  36. Routine Inspection

    0 infractions