Skip to content
Loading map…

Bear Country Inn Ltd.

4702 Lakelse Avenue, Terrace, V8G 1R6 · Restaurant

2 inspections

  1. Routine Inspection

    2 infractions

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Worn-out and broken dish racks were observed in use in the kitchen at the time of inspection. (Public Health Significance): Damaged or unsanitary equipment and surfaces can harbor bacteria and are difficult to clean effectively, increasing the risk of food contamination and foodborne illness.
      • Corrective Action: Replace all worn or broken dish racks with clean, durable, and easily washable alternatives to ensure proper sanitation and protect clean dishware from potential contamination.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, no hand soap in a dispenser was observed at the handwashing station located in the front area, where food handling, beverage preparation, and customer interaction take place. (Public Health Significance): Proper handwashing with soap and water is a critical food safety practice. It helps prevent cross-contamination from previously handled food items or contaminated surfaces and ensures the effective removal of pathogens.
      • Corrective Action: The operator corrected this during the inspection by stocking the station with liquid hand soap. The operator must ensure that a dispenser with liquid hand soap is available at all times, and that a dedicated handwashing station is consistently equipped with hand soap, paper towels in dispensers, and hot and cold running water to support effective hand hygiene and maintain food safety standards.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Bar area cooler measured at an elevated temperature of 8°C. There was a carton of chocolate milk being stored in this cooler. (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 voluntarily discarded the chocolate milk. Do not store any potentially hazardous foods in this cooler until the unit is confirmed to maintain a temperature of 4°C or less. Monitor and adjust the temperatures or have serviced, as required.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Freezers #1 and #2 were measuring at a slightly elevated temperature between -10°C and -16°C. All foods in these freezer were frozen solid. Regulatory requirements state that freezers must maintain food at -18°C or colder.
      • Corrective Action: Monitor and adjust the freezers as needed to bring them down to -18°C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Kitchen was operating without a prepared sanitizing solution. Front end had a bucket of santizing solution however no sanitizer was detected. In the front end there was a used wiping cloth left on the bar counter. Sanitizing solutions must be available at an effective concentration of 200ppm QUATs or 200ppm chlorine to allow for good sanitary practices. Wiping cloths once used can harbor and grow bacteria if left out at room temperature.
      • Corrective Action: Operator prepared a new spray bottle of 200 ppm QUATs. A new solution of 200ppm QUATS was also prepared for the front end. The wiping cloth was put into the sanitizing solution.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The strip on the back door is damaged and has a gap that may allow for the entry of pest. Preventative measures to inhibit the entry, harbourage, or breeding of pest will help to support a pest free premises.
      • Corrective Action: Repair or replace the door strip to ensure that the potential pest entry point is sealed.