San-Bar
Lakeview Mall, Burns Lake, N/A · Restaurant
4 inspections
- Inspection de routine
6 infractions
- 103 - Répétition Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Observation: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- 205 - Répétition critique Aliments potentiellement dangereux stockés ou exposés à une température supérieure à 4 °C [par. 14(2)]
- Observation: Surface temperature for potentially hazardous food items in the open top cooler was measured between 17°C to 20°C. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
- Corrective Action: Operator to repair or replace refrigeration unit as soon as possible.
- 302 - Matériel essentiel/ustensiles/ surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
- Observation: Observed meat slicer was not cleaned and sanitized after the last use and it contained the meat residuals all over it. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
- Mesures correctives : On a dit à l'exploitant de démonter la trancheuse de viande et de nettoyer et désinfecter l'équipement conformément aux directives du fabricant. L'exploitant doit soumettre de nouveau son plan d'assainissement pour examen.
- 302 - Matériel essentiel/ustensiles/ surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizers must be used to wipe food contact surfaces and for sanitizing dishes to prevent the contamination from staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Prepare sanitizing solution (bleach solution) as required to always maintain effective sanitation. Operator was instructed on how to prepare bleach solution at 100 ppm at the time of inspection.
- 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
- Observation: Accumulation of debris, food residue, clutter, and unnecessary items was observed throughout the premises, including floors and on counter tops. The presence of excess and unneeded items impedes effective cleaning and sanitation. Public Health Significance - Unsanitary conditions and excess clutter can attract pests, increase the risk of food contamination, and impede effective cleaning and sanitation, potentially contributing to foodborne illness.
- Corrective Action: Remove clutter and unnecessary items from the premises. Clean and sanitize all kitchen areas, including floors and areas under and behind equipment. Maintain the premises in a clean and sanitary condition at all times.
- 401 - Critical Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
- Observation: Des installations inadéquates sont prévues pour le lavage des mains. Le lave-vaisselle est également utilisé pour le lavage des mains et le lavage séparé des mains est également utilisé à d'autres fins que le lavage des mains. (importance pour la santé publique) Le lavage des mains est une pratique importante pour s'assurer que les aliments sont protégés contre la contamination croisée d'autres aliments préalablement manipulés ou de surfaces de contact.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 103 - Répétition Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Inspection de suivi
2 infractions
- 103 - Répétition Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Observation: Valid current decal sticker for health operating permit was not available at time of inspection.
- Corrective Action: Ensure that the annual permit fee is paid in order to hold a valid operating permit. If not yet done so, operator is to contact Northern Health to arrange for payment of annual operating permit fee.
- 205 - Répétition critique Aliments potentiellement dangereux stockés ou exposés à une température supérieure à 4 °C [par. 14(2)]
- Observation: Surface temperature of potentially hazardous foods in front prep cooler measured at 12-13 C. Operator is currently still waiting on parts for repair. As discussed previously, food is kept in this cooler for no more than 4 hours at a time before being discarded due to the risk of growth of pathogenic microbes that may lead to foodborne illness.
- Corrective Action: Once the unit is repaired, operator is to send proof that unit is working properly. Ensure that the cooler is able to maintain 4 C or less.
- 103 - Répétition Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Inspection de suivi
2 infractions
- 103 - Répétition Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Observation : Le permis d'exploitation n'a pas permis de détenir un autocollant autocollant valide.
- Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- 205 - Répétition critique Aliments potentiellement dangereux stockés ou exposés à une température supérieure à 4 °C [par. 14(2)]
- Observation: Potentially hazardous cold foods are stored at above 4°C. Operator indicates that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
- Corrective Action: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours. Operator maintains logs to record 4-hour time period from when the food items have been pulled out of the working refrigeration unit.
- 103 - Répétition Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Inspection de routine
3 infractions
- 103 - Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]
- Observation : Le permis d'exploitation n'a pas permis de détenir un autocollant autocollant valide.
- Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- 205 - Aliments critiques à froid potentiellement dangereux entreposés ou exposés au-dessus de 4 °C. [par. 14(2)]
- Observation: Surface temperature for potentially hazardous food items in the open top cooler was measured at 15°C to 17 °C. Operator indicates that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
- Corrective Action: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours. Operator should have a method, such as labeling or a log, to track the time pans are removed from the cooler to ensure they do not exceed the 4 hour hold limit in room temperature.
- 401 - Critical Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
- Observation: (INSPECTION CORRECTÉE) Installations inadéquates pour le lavage des mains. Le lave-vaisselle est également utilisé pour le lavage des mains et le lavage séparé des mains est également utilisé à d'autres fins que le lavage des mains. (importance pour la santé publique) Le lavage des mains est une pratique importante pour s'assurer que les aliments sont protégés contre la contamination croisée d'autres aliments préalablement manipulés ou de surfaces de contact.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 103 - Défaut de détenir un permis valide pendant l'exploitation d'un établissement de restauration [par. 8(1)]