A & W Restaurant- 5th Avenue
2099 5th Avenue, Prince George, V2M 1K1 · Restaurant
3 inspections
- Routine Inspection
2 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Containers of egg yolk and sliced pickles were observed uncovered in the refrigerator. Public Health Significance: Uncovered food is at risk of contamination from airborne particles, spills, or cross-contamination from other food items, which may lead to foodborne illness.
- Corrective Action: The operator was instructed to ensure all food items are properly covered while stored in the refrigerator to prevent contamination.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Holes were observed in the walls of the kitchen and preparation areas and were also noted in the most recent pest control report. Public Health Significance: Openings in the facility can provide access for pests such as rodents and insects, increasing the risk of contamination of food, equipment, and surfaces, and potentially leading to foodborne illness.
- Corrective Action: The operator indicated he will follow up with the manager to arrange for repair of the holes to prevent pest entry.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Quats sanitizer concentration was noted at 50 ppm using the Quats test strips. Public health significance - Sanitizer solution should be available in the food premises to ensure adequate dishwashing and sanitizing. Sanitizing solutions must be strong enough (at least 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
- Corrective Action: Operator immediately discarded the solution in the sanitizer bucket and prepared a fresh solution which was measured to be at 200 ppm. Change sanitizing solutions as required to always maintain an effective concentration
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: Immediately initiate hand sanitizing providing a Quats 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Temperature for the refrigerator located across from the grill was measured at 10.1 °C. The operator had been aware of the issue since the morning and contacted a repair company. The potentially hazardous foods stored in the refrigerator were prepared and labelled in the morning. A minimum refrigeration temperature of 4°C must be maintained for potentially hazardous foods to prevent the growth of pathogens that could cause foodborne illness.
- Corrective Action: Operator moved potentially hazardous food items to a refrigerator unit that is functioning properly. Ensure the refrigerator unit will not be used to store potentially hazardous food until it has been repaired or replaced.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]