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Audielicious Chetwynd

5413 South Access Road, Chetwynd, V0C 1J0 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    4 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked rice packaged in small plastic bags observed on the counter. Temperatures ranged from 25 - 33C. They had been there for about 1h 30 mins. Bacteria grows exponentially within the danger zone temperature of 4 - 60C and that can use food born illness when food is eaten.
      • Corrective Action: Food handlers were asked to put the rice in a cooler. When cooling foods, monitor temperature and time. Proper cooling process is from 60 - 20C within 2hrs (put in cooler) then 20 - 4C within 2 hours. Foods should not be left at room temeperature when cooling. Ensure timer is set on when foods are being cooled.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In 2 chest freezers, raw meats stored with pre-cooked and cooked foods. (Public Health significance) - In case of an electrical outage, contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Also, bowl used as a scoop left in product for ongoing use in dry food. In another container, scoop left in the dry food. (Public Health Significance) Improper scoops and scoop storage exposes food to bare hand contact and potential contamination.
      • Corrective Action: Store raw meats separate from pre-cooked, cooked and ready to eat items. 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.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One line cooler is unable to maintain a temperature of 4C and below. A none functional cooler could lead to temperature abuse which could cause food borne illness.
      • Corrective Action: Operator is aware unit is none functional and plans to repair as soon as possible. In the mean time, high risk foods (fresh fruits, salads, fresh vegetables, mixed foods) in the line cooler should be portioned and discarded after 4 hours. Notify EHO once unit is repaired or replaced.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the food handlers have FoodSafe training or equivalent. Training enables food handlers to understand and practice safe food handling.
      • Corrective Action: Food handlers have until April 30 to get the training. Apart from the manager, there has to be at least one other person (food handler) with the certificate.
  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In chest freezers, ready to eat foods observed in freezer for sea foods. Also, Raw meats not stored separate from other ready to eat or precooked foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.Sea foods should be stored separate from other foods. This was corrected at time of inspection
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops left in product for ongoing use including ingredient bins, ice machine. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Store scoops so that foods (including ice) are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. This was corrected at time of inspection.
    • 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.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food handler present at time of inspection has no FoodSafe training or equivalent.
      • Corrective Action: Food handler to take training wiithin the next 30days.
  4. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted on teams on June 10, 2024. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting board for one of the prep coolers has deep craves that make it difficult to clean and sanitize. Cutting board should be smooth and easy to clean to limit pathogen growth.
      • Corrective Action: Operator to use smooth and easily cleanable cutting board above damage cutting board until they can repair or replace damaged prep cooler cutting board.