Skip to content
Loading map…

Aubree's Breakfast Place

910 Victoria Street, Prince George, V2L 2K8 · Restaurant

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler temperatures are elevated measured at 8.8°C . (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of pathogenic microbes.
      • Corrective Action: Operator to 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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Racks inside the walk-in cooler are visibly dirty. Debris can be seen hanging at the underside of the rack and can easily fall onto food that is stored beneath it. (Public Health Risk) Debris may fall and contaminate food that is stored below.
      • Corrective Action: Operator to clean walk-in cooler racks.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Two sets of egg trays were seen stored on the kitchen counter at room temperature opposite to the stove . Employee mentioned the eggs were stored outside the refrigerator for more than 2 hours. 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: Temperature abused eggs were discarded by the employee and education was provided on room temperature handling of potentially hazardous foods.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. Scoop handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs in walk in cooler and a bad of sugar next to the handwashing sink were observed to be stored on the floor. Potentially hazardous foods should be stored at least 15 cm (6 inches) off the floor to avoid contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed meat slicer was not cleaned and sanitized properly after the last use and it contained the meat residuals attached to it under the hard to clean surfaces. 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.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines. Operator to resubmit their sanitation plan for review.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There was an accumulation of food residues on the floor of the kitchen, behind equipment, in the walk-in cooler. Food residues was also observed at the bottom of the utensil organiser trays. Unsanitary conditions may lead to cross contamination of the food products and may also attract the pests.
      • Corrective Action: The operator was told to clean and sanitize the food premise and to follow the sanitation plan for regular cleaning.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: An unlabelled spray bottle with green coloured liquid was observed in the dishwashing area. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents. If using a marker ensure they are checked regularly for the label.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Employees were unable to access sanitation plan and provide it for review at the time of inspection. The objective of the sanitation plan is to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.
      • Corrective Action: An updated Sanitation plan should be provided to Northern Health for review and an approved copy should be kept on premise for employees to access when in need to ensure cleaning and sanitation protocols are followed effectively.
  5. Follow-Up Inspection

    1 infraction

    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station is not despensing hot water, employee working in the kitchen reported that it is planned to be fixed by the end of the next week. Warm water is useful for effectively handwashing, it also helps encouraging employees wash their hands often.
      • Corrective Action: Handwashing in the dishwashing area is not acceptable, the operator must take necessary actions to get the hot water working for handwashing sink.
  6. Complaint Inspection

    6 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Observed two milk cartons past the best before date in the walkin cooler. Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date
      • Corrective Action: Staff immediately discarded the food product past the best before date. Operator to follow first in first out method while storing food items and discard the food products past the best before date.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items such as coffee cup and a glass of water was seen stored next to the cutting boards and knives on the stainless steel table. These items pose a risk of contaminating the food prepared in this area.
      • Corrective Action: Ensure that all employees drinks are properly stored at a designated area away from the food and food contact surfaces. Employees education is required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cartons of eggs in walk in cooler were seen placed on a wooden board directly on the floor which is less than 10 cm in thickness. Food stored on the ground has the potential to become contaminated by pests or their droppings. Storing food on the ground also makes clean up more difficult and can lead to the harbourage of pests
      • Corrective Action: The operator to ensure all food stored in the facility is at or above 15 cm from the ground and 5 cm away from the wall. This helps in proper cleaning and keeping the pests away.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cutlery, knives, ladles placed inside the drawer next to the dishwashing area were stored in an unsanitary manner. The drawer contain food residues and some of the utensils were stored in unwashed condition. Dirty cutlery and knives with food may become breeding grounds for disease causing micro-organisms that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution.
      • Corrective Action: Ensure all the equipment and utensils are cleaned and sanitized and stored in a sanitary manner. Employees must be educated about the importance of sanitation practices.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: All the sanitizer bottles in the facility are missing labels. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: The operator to clearly label all the spray bottles in the facility to identify their contents.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station in the kitchen was not functional. The operator mentioned the handwashing station had issues with hot water and was shut closed. The employees are using the tap from the three comparrtment sink. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Handwashing station must be fixed as soon as possible. A follow up inspection will be conducted on 14th Nov to verify the same.
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not dispensing sanitizer. Sanitizer measured 0 ppm at the plate. All dishes must be properly sanitized. Detergent and rinse aid are dispensing properly.
      • Corrective Action: After the dishes are washed by the machine, the dishwasher must manually sanitize dishes by soaking them in bleach sanitizer solution. Test strips have been given to help verify the correct concentration of 100-200 ppm chlorine/bleach. Operator plans to fix the dishwasher as soon as possible.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of the kitchen require thorough cleaning. This includes shelves, containers, and areas around & below the cooking equipment.
      • Corrective Action: Clean immediately and maintain a good standard.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hood vent exhaust system requires professional servicing immediately. The hood vent baffle covers were also very greasy and require immediate cleaning.
      • Corrective Action: Call a company and arrange to have the hood vent exhaust system serviced as soon as possible. Clean front baffle covers immediately. Increase cleaning frequency.