BUDDHA CAFE

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Inspection history

1. Apr 22, 2026

   !
   4 violations

   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.14(A) Cooling (P) Foods. Four Large pots of cooling curry on the counter at 130*F after 1.5 hours. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Education provided. Consider using a ice wand and smaller batches for some items cooling in facility that are not in shallow metal pans.
   • 7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the bar. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Small cooler accross from the stove still out of temperature from previous inspection. Holding tofu at 50*F, curry at 47*F. Two boxes of shell eggs left out by the cooler with a temperature of 77*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Items discarded. Small cooler only to be used for non TCS foods like whole vegetables.

2. Mar 31, 2026

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   8 violations

   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P), All Items in small prep cooler (eggs, tofu, chicken) accross from the stove 42 degrees to 47 degrees. Lid of prep cooler closed and items over 45 need to be discarded and the cooler needs to be repaired.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for for cooking stored in dirty water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Back hand sink not being used and has a hose in it. Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. Education provided.
   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this food code. Education provided.
   • 7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored above food prep and cooking area. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
   • 3-501.14(A) Cooling (P) Foods. Large container of cooked chicken from earlier in the day on the couter at 65*F. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Items placed into cooler to cool because they were in the 6 hour window.

3. Dec 1, 2025

   ✓
   6 violations

   • 7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed utensils for cooking stored in water on the counter and the floor. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 3-307.11 Miscellaneous Sources of Contamination (C). Observed a spray bottle on the ine labeled "Wound care spray" from manufacterer, but inside was mustard spray. Food should cot b put into medicine containers. Item discarded.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-202.11. Observed raw meat stored over cooked foods in reach in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. Meats to be rearranged to the lower shelf and education provided. Observed boiled chicken straining in the prep sink with a large quantity of raw chicken to be prepped sitting above/ next to cooked chicken on the sink basin. Raw meat should be prepped in such a manner that cooked and ready to eat foods do not become contaminated. Education provided.
   • 3-501.14(A) Cooling (P) Foods. Five cooked containers of curry were on the counter at 110*F after 90 minutes cooling. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Items moved to cooler. Consider using a ice wand and ice baths for cooling in facility.