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BC Eagle Restaurant

4412 10th Avenue, New Hazelton, V0J 2J0 · Restaurant

8 inspections

  1. Follow-Up Inspection

    4 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Milkshake machine observed to have a build up of dried ice cream
      • Corrective Action: Clean and sanitize at adequate frequency to maintain facility in a sanitary condition.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected over the first few runs of the dishwasher. After a few runs, we were able to achieve 50ppm chlorine (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Monitor daily the chlorine concentration of the dishwasher to ensure it is maintaining 50ppm chlorine. If n<50ppm chlorine is being detected and cannot be mitigated, Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility- in the front of house aswell as in the dry storage room on the 3rd and 4th shelf.. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New shleving units were installed in the walk in cooler with the majority having a pressed paper shelve wich is a Surface considered to not be sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish or repalce surfaces to provide a durable easy to clean surface.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Deep fried shrimp, deep fried chicken, chicken bones for broth and hamburger patties were left open to contamination in the walk in cooler. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Boxes containing precooked deep fried meat were observed to be heavily soiled with oil and grease in the walk in cooler. (Public Health Significance): Surfaces including food boxes in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Move the precooked deep fried food items to a food grade container with a tight fitting lid, and remove the soiled boxes from the premises.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Mouse droppings found in the wooden cupboard below the coffee maker in the front of the restaurant. (Public Health Significance): Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Wooden cupboards in the dry storage area are not easy to clean. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  4. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk in cooler was observed with walls and shelves covered in mold. Although the temperature met health regulations of 4°C or less, the air was very humid wich was contributing to the mold grown.
      • Corrective Action: Remove all food items from the walk in cooler and wash and sanitize all affected areas. Call a maintenance professional to have the walk in serviced to ensure proper moisture control is in place to prevent any future mold growth.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipmend use to store food (egg rolls were ovserbed being stored on egg cartons in the freezer, uncovered.
      • Corrective Action: Move egg rolls to food safe containers for storage in the freezer. Do not use egg cartons to store food products on. Ensure foods are frozen on food grade surfaces and then stored in closed containers/ ziploc bags to prevent contamination.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: 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.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility- throughout the lower shelves, behind toaster in the kitchen and in the cupboards in the front of house. Below the coffee machine in the front of house a dead mouse was observed on a sticky trap (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used to store food. cardboard egg trays were being used as trays to cool down food in the freezer. (Public Health significance) - cardboard is not a clean surface to store food on. Cardboard is not durable enough to support cleaning and sanitizing.
      • Corrective Action: Operator transfered the food to food safe bags. Ensure that only clean and sanitary food safe containers are used for storing food products.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease observed on the floor around the cooking and dishwashing equipment.
      • Corrective Action: Clean around and under equipment to remove the build-up of food debris. Send a photo of the cleaned area to the Environmental Health Officer.
  7. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as store food - cardboard box (Public Health significance) - food must be stored in food safe or food approved containers.
      • Corrective Action: Use food safe containers to store and transfer food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, food debris, and grease observed on the floor around the cooking and dishwashing equipment, and on chemical and dry storage shelves. Public Health Significance - food debris can lead to the harbourage of pests within the facility, putting food at risk of contamination.
      • Corrective Action: Clean around and under equipment to remove the build-up of food debris.
  8. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris, grease and dirt build-up observed on the floor, on shelves and in-between equipment. Dried food spills, crumbs, dead bugs observed on the shelves in the dry food storage area. This can attract pests. Shelves in fridges observed with crumbs and spilled food.
      • Corrective Action: Clean up all food debris, grease and dirt build-up on the floor, shelves and in-between equipment, including in hard to reach areas. This will require moving equipment to clean up all the food debris. Clean up the food crumbs, dead bugs and dried up spills in the dry storage area. Clean out the fridges and walk-in cooler on a routine basis to prevent build-up of food crumbs, spills etc.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Operator repaired dishwasher by replacing the sanitizer feed tube. Sanitizer tested at 100 ppm during the inspection. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.