Abbeyfield House Society St. Paul's Golden

915 9 St S Golden BC V0A 1H2 · Restaurant - Food Service

8 inspections

1. MonitoringDec 3, 2025

   0 infractions

2. MonitoringOct 25, 2024

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): - There were no test strips available to check the concentration of the sanitizer solution. EHO advised the employee to obtain sanitizer test strips for future use.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Employee suggested using vinegar as a cleaning agent instead of the sanitizer solution. EHO showed the employee how to make a sanitizer solution using bleach that was available in the kitchen.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): A Food Safety Plan should always be available on site.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): A Sanitation Plan should always be available on site.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
3. MonitoringApr 19, 2024

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) Upon inspection, it was noted that there was a large amount of loose flour on the counter top, from previous food prep.
4. MonitoringOct 17, 2023

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) Upon inspection, it was noted that the two hand towels used for sanitizing surfaces were in poor condition: stained, torn/worn.
5. MonitoringJan 27, 2023

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1) Upon inspection, it was noted that packaged raw fish was left out on the counter thawing at room temperature.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) Upon inspection, it was noted that sanitizer compartment in 2-comp sink was filled with a bleach/soap mixture.
6. MonitoringJul 7, 2022

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) Upon inspection, it was noted that the bleach on hand was expired.
7. MonitoringNov 14, 2018

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Chlorine sanitizer strips were not available on-site for dishwashing and food contact surfaces. Please notify your district EHO when test strips are available to verify chlorine concentrations (Recommended 50-100ppm).
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Staff are canning low risk items (jams, applesauce, apple filling) on-site strictly for Abbeyfield residents. Please add your canning process, from start to finish, to the existing food safety plan and provide a copy to your district EHO for review.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
8. MonitoringMay 18, 2017

   2 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Small refrigeration unit at the coffee station measured ~6°C (with the internal thermometer and verified with a calibrated thermometer) at the time of the inspection. Repair/replace the unit so it is able to maintain temperatures of ≤4°C at all times.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): ***Recurring infraction as of March 2016*** The domestic dishwasher onsite was neither a commercial or NSF 184 certified unit. Replace the dishwasher to either a commercial grade or NSF 184 certified unit by the follow-up date. Please notify the district EHO prior to replacement to ensure it meets health standards.
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.