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Amanda's Northern Delights Cafe

107 - 5415 51 Avenue W, Fort Nelson, V0C 1R0 · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items found near the toaster oven. (Public Health Significance) - Personal belongings may carry contaminants that can potentially contaminate foods.
      • Corrective Action: Personal belongings have to be stored in dedicated areas for staffs.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cutting board on the preaparation cooler has knife marks and discolored. A spoon is found in handwash sink. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm. Food contact surface in handwash sink can be heavily contaminated with bacteria and chemicals, potentially making the subsequent cleaning and disinfection ineffective.
      • Corrective Action: Operator will cut sandwich on wraping paper for the short term. Operator to repair, resurface or replace worn out equipment to ensure all food contact surfaces are smooth, non-porous, and easily cleanable. Operator immediately removed the spoon from handwash sink.
  2. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal items (bags, files) were stored on food preparation table. (Public Health significance) - personal items may be soiled, containing pathogens and other contaminats, which could potentially contaminate foods.
      • Corrective Action: Operator immediately removed the items and contained in plastic containers spearated from food or food contact surfaces.
  3. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant food debris scattered in shelving units for bakeware (muffin tins, etc).
      • Corrective Action: Clean the indicated areas. Ensure that shelving continues to be cleaned on a regular basis.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.