Barriere A & W
351 Yellowhead Hwy Barriere BC V0E 1E1 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5 EHO observed the following at time of inspection: Foodhandler left the sandwich assembly table proceeded to go to back kitchen, grabbed something from the cooler, and went back to sandwich assembly task without performing hand hygiene ( this occurred twice during the inspection). EHO also observed same employee grabbing cooked chicken ( from CVAP unit) with bare hands instead of using the tongs.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): shield for the berry blends machine is broken ( has a crack in it so surface is no longer smooth and cleanable) and needs to be replaced or repair.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ceiling surfaces ( immediately adjacent to the fans) inside the walk in cooler need to be wiped clean to eliminate the mould/mildew growth
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Walk in cooler does not have a thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Recorded temps in the cooling log shows Critical Limit of 4°C is not being achieved 6 hours after cooling has commenced ( range of 9-12°C); EHO had to explain to Manager that second stage of cooling (after the first 2 hours) should be done inside the cooler.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): One of four foodhandlers needs to trim fingernails; no nail brush available by hand wash stations to ensure area under nails are washed adequately
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Washed/sanitized pans need to be kept in sanitized condition; -EHO noted one of the pans ( stacked) had a concave surface that was contaminated by stuck on dried tomato seeds ( Manager thinks it's from the use of tomato slicer and splashing from using the tomato slicer that caused the inverted pan to be contaminated-CDI ( corrected during inspection)
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): TorRey freezer is not keeping fries at -18°C ( only 0°C); Silver King freezer ( chicken products) keeps foods at 20°F ( should be 0°F or -18°C)
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): cold temp storage units were checked (10 units) All have thermometers and are keeping PHFs at safe temperatures. ****Noted Condiment Tracking Chart ( Using Time as a Public Health control principle for ambient storage of PHFs) has a few blank fields ( mozza sauce and chubby mayo had no expiry times )-CDI
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): sanitizing sol'n for wiping cloths ( blue CHIX) contains quats at inadequate concentration <200 ppm-Operator to ensure soiled and greasy cloths are discarded and not put back into the clean sanitizing solution to ensure sanitizer strength is maintained
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit fee paid at time of inspection ( prorated from annual fee of $150 for the mos. of Feb-March)
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Operator does not hold FOODSAFE
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?