Dinner Factory / Zeesquare

Two slices of cheesecake and one dairy-based dessert portion were discarded as they were being stored in a display cooler at a temperature of 11C. These items were not marked as for display only.

A large cardboard box of previously fresh, then frozen, then thawed, then frozen, then thawed salmon was discarded of by the PHI. This salmon would have been thawed, portioned and prepared, then frozen again before being sold to the customer to be thawed again, then cooked, then potentially cooled and reheated again., , It was found thawing at room temperature and leaking onto bulk containers of sugar and flour, which were also discarded. , , The salmon had been purchased fresh from Costco; packaged December 3, 2024, and best before December 17, 2024. Operator was instructed to portion salmon upon purchasing fresh moving forward, and then freeze individual portions.

Facility was open and food handling without any prepared food safe sanitizer. At the request of the PHI, one was prepared, however, it was prepared incorrectly with the addition of soap. PHI instructed staff on how to properly prepare a 100 ppm chlorine sanitizing solution., , Cleaning cloths were observed out in multiple places. Staff were instructed to remove all used cloths and use clean cloths only. , , PHI instructed staff to sanitize all work surfaces and observed this. This same violation was cited in February of 2025.

6 different packages of raw meat, either previously frozen or refrigerated, were found out on work surfaces. Temperatures ranged from -6.5C to 11C. Meat showed evidence of being previously frozen, thawed, cut from, refrozen and now re-thawed again. Operator was instructed to move anything below 4C to a refrigerator and to only work with one meat out at a time. All other meat must be thawed in an approved way i.e., in the fridge, in cold running water or as part of the cooking process.

Paintbrushes, paint, tools, metal pieces, bolts and other items were observed on food handling surfaces and near food storage, and not in a designated area of the facility.

Owner has not been present at the facility for the last two inspections, both of which showed a clear lack of food safety knowledge on the part of staff. As the certified staff member, it is the Owner's responsibility to properly train her staff, and if this cannot be achieved to the expected standard, then the staff should undergo formal certification.

A metal strainer with blue plastic handle was disposed of by the PHI, as it was damaged and could lead to metal pieces contaminating food.

The wire shelving in the standing cooler has begun to peel off and is no longer food safe. Shelving must be removed, scraped, then repainted with a food safe paint OR replaced.

The door handle to the walk-in freezer was very dirty.

The walk-in freezer was extremely unorganized. There was no categorization or separation of items. Many things were improperly packaged or protected and/or unlabelled.

All food handling surfaces were found to be covered in thawing meat, spices, cook books, disposed gloves, packaging of raw meat and other items and time of inspection. At the request of the PHI, all surfaces were cleared and sanitized with a food safe sanitizer.

Garbage cans within the facility were overflowing at time of inspection. Both were emptied at the request of the PHI.

Pest control records were not completed every month. Ensure monthly pest monitoring is completed and records are easily accessible upon request.

A sanitizer bucket was not readily available for dirty cleaning cloth storage. A sanitizer solution measuring 100ppm chlorine was prepared upon request.

Chicken was observed to be defrosting in warm still water in a plastic container. Staff on site stated that the chicken was may have been defrosted and refrozen multiple times. The chicken was discarded upon request., , Foods must be thawed:, - Under refrigeration at 4°C or lower, - Completely submerged in cold running water, - As part of the cooking process, - Or by microwaving

Aprons were observed to be stored in the washroom. All aprons were removed from the washroom upon request. Ensure food related items are not stored in the washroom.

Mice droppings were observed along the walls and corners in the back kitchen, under the compartment sink, and in the dry storage area. A past pest control report indicated that 10 mice were caught via traps. No mice was observed during the inspection., , - Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent mice entry and harborage., - All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination., - Pull out equipment to access and deep clean the entire floor along the chest freezer area., - Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize., - Ensure all exit doors have proper weather stripping to prevent pest entry., - Clean out all mice droppings by soaking them in sanitizer solution before wiping the area with paper towel. Wear appropiate personal protective equipment (gloves) and increase ventilation of the area before cleaning the area. Double bag the mice droppings before disposal. Do not vacuum or sweep mice droppings.

Pest control records were not completed every month. Ensure monthly pest monitoring is completed and records are easily accessible upon request.

A gap was observed at the bottom right area of the back door. Ensure no gaps are present in the back door to prevent pest entry.

The food handling permit was not posted in a conspicuous place that is viewable by the public.

One of the front handsinks is leaking and in disrepair. Repair the handsink such that it is operating properly. The handsink is currently not in use.

A kitchen mixer unit was observed to be stored under a handsink beside vinyl tile adhesive. The mixer unit was moved and stored separately upon request.

A plastic bin with lots of frozen syrup/juice spillage was observed in the walk-in freezer. The bin was removed from the cooler, cleaned and sanitized.

Dirty utensils including a pitcher and silicone brush were observed to be stored in a cupboard overnight. Oil spillage was also observed inside the cupboard. The utensils and cupboard were cleaned and sanitized.

Grease and food debris buildup was observed around the in and around the prep coolers and in hard to reach areas. Clean the above mentioned areas.

A ceiling tile above dishwashing area was in disrepair with a hole visible. , - Replace the ceiling tile to prevent pest entry and contamination of food.

Floor tile in the kitchen in grease trap area was noted to be in disrepair. , - Repair or replace floor tile.

Unlabelled bags of food noted in walk-in freezer unit. Operator indicated that food items left from previous owner will be discarded if unlabelled or open.

Noted eggs in the front double door refrigeration unit. Operator stated eggs in front kitchen refrigeration unit " from June" and voluntarily discarded the eggs.

Bucket containing food items stored on the floor of walk-in freezer unit. , - All food and food equipment needs to be stored off the floor a minimum of 6 inches.

Slow leak noted under hand washing sink in front kitchen area to the right on entry. , - Schedule maintenance for leak repair.

Visible outside light noted under the exterior door at the back of kitchen. , - Install weatherstripping to ensure tight door seal and prevent pest entry.

A ceiling tile above dishwashing area was in disrepair with a hole visible. , - Replace the ceiling tile to prevent pest entry and contamination of food.

Lighting in walk-in freezer was dim. , - Replace or repair lighting in the walk-in freezer.

Floor tile in the kitchen in grease trap area was noted to be in disrepair. , - Repair or replace floor tile.

A baseboard was peeling in dry storage area. , - Repair and refinish baseboard to ensure surface is smooth, easily cleanable, and impervious to moisture.

Exposed wood and drywall noted under hand washing sink in back kitchen to the left of dishwashing area and drill holes noted on top of the prep counter to the right of dishwashing area. , - Finish the above area in a manner that makes all surfaces smooth, easily cleanable, and impervious to moisture.

Various bins storing clean equipment and utensils had visible debris inside. , - Clean and sanitize equipment, utensils, and bins prior to opening for operation.

Rusty metal strainer and cracked plastic mandolin container noted in clean equipment storage. , - Ensure equipment and utensils remain in good repair. Operator discarded strainer and cracked mandolin container.

A build up of grease and food debris was noted on the stove ventilation range, the floor underneath the dishwashing area and the floor of walk-in freezer unit., - Please clean and sanitize the above noted areas., , Dust build up was noted throughout the ceiling in the front kitchen area and on the air vent cover in the back kitchen. , - Please clean the above noted areas.