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BarBurrito Restaurant

Unit 120 - 3040 Recplace Drive, Prince George, V2N 0B2 · Restaurant

4 inspections

  1. Complaint Inspection

    1 infraction

    • 203 - Critical Repeat Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked ground beef was being cooled in one large pan with an ice wand in the center. Staff member mentioned that they aim to cool the food down to room temperature within 4 hours. The cooked ground beef measured 35°C at close to 2 hours of cooling. Public Health Significance - Potentially Hazardous Foods left at these warm temperatures for long periods of time will promote significant bacteria growth which may lead to food borne illness.
      • Corrective Action: This is a reoccurring issue that happened at the last inspection in January 2025. Potentially Hazardous Foods must be cooled from 60°C to 20°C within 2 hours and put in the refrigerator. The current method of using one large shallow pan is not working. Staff were required separate the cooked ground beef into smaller portions to quickly cool it to 20°C and put it in the refrigerator immediately. If not, they must throw it out. Staff chose to quickly cool the food.
  2. Routine Inspection

    2 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Improper cooling procedures for black beans and ground beef were observed. Large pots were observed to be cooling in cold water bath for more than 2 hours. Public Health Significance - Improper cooling may expose the PHFs to Temperature Danger Zone and may lead to growth of bacteria
      • Corrective Action: Staff was told to portion out the food items into small containers and move them to the refrigerator immediately.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (cheese, chopped vegetables, meats) are stored at above 4°C. The bottom was colder than the top due to the inserts being overfilled. (Public Health significance) - 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: Staff emptied out the inserts to only keep them half-filled. Ensure inserts are only filled with small portions to keep potentially hazardous cold foods below a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    0 infractions