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BFF Bar and Grill

102 - 3328 15th Avenue, Prince George, V2M 0A1 · Restaurant

9 inspections

  1. Follow-Up Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Observed mice droppings in the bar area. (Public Health Significance) - Presence of pests such as mice and their droppings indicates an active pest infestation. Mice and mice droppings/ urine may carry illness causing pathogens which may contaminate the food and cause illness.
      • Corrective Action: Operator to ensure that all mice droppings are removed and the food premises is diligently monitored for pests.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Side strip of of front door had several gaps/openings. Also observed a hole in the dry wall beneath the dishwashing area. (Public Health Significance)- Openings/gaps on the front door and dry wall can serve as an entry point for pests into the facility.These pests can contaminate food and cause food-borne illness.
      • Corrective Action: Operator to ensure that the side strip of the front door is replaced and the hole in the dry wall is fixed/filled/blocked.
  2. Follow-Up Inspection

    3 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Observed mice droppings in the bar area and in the dry storage area. (Public Health Significance) - Presence of pests such as mice and their droppings indicates an active pest infestation. Mice and mice droppings/ urine may carry illness causing pathogens which may contaminate the food and cause illness.
      • Corrective Action: Operator to ensure that all mice droppings are removed.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather-strip of the back door (leading to garbage area) had several gaps/openings. (Public Health Significance)- Openings/gaps on the back door can serve as an entry point for pests into the facility.These pests can contaminate food and cause food-borne illness.
      • Corrective Action: Ensure that weather-strip of the back door is fixed/replaced such that there are no gaps/openings.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed groves and pores in the cutting board by the prep cooler. (Public Health Significance)- Groves and pores in a food contact surface such as a cutting board can cause harbourage and growth of illness causing pathogens which may contaminated the food items prepared and cause food-borne illness.
      • Corrective Action: Operator to ensure that the cutting board is adequately resurfaced/refinished such that there are no groves and pores.
  3. Follow-Up Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food handling equipment such as scoops were left inside a tray containing fries (Public Health Significance) - Food handling equipment such scoops are exposed to bare hand contact. Equipment when left inside the food items can cause potential cross-contamination.
      • Corrective Action: Ensure that food handling equipment such as scoops are stored separately in a manner that prevents cross-contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths for food contact surfaces left on the prep counter between use. (Public Health significance) - Wiping cloths for food contact surfaces left on prep counter at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths for food contact surfaces are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses. Operator immediately transferred wiping cloths for food contact surfaces into buckets containing QUATs solution of more 200 ppm at the time of inspection.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility.(Public Health Significance) Rodents such as mice and their droppings may carry illness causing pathogens in their body, feces and urine. Food items can get contaminated if contacts the mice feces, urine and body. Consumption of such contaminated food items may cause food-borne illness.
      • 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 suitable professional pest control operator is recommended. Frequently deep clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather-strip of the back door leading to outdoor area had a gap/opening. (Public Health Significance)- Opening/gap on the back door can serve as an entry point for pests into the facility.These pests can contaminate food and cause food-borne illness.
      • Corrective Action: Ensure that weather-strip of the back door is fixed/replaced such that there is no gap/opening.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of grease and grime behind the stove in the kitchen and in various hard to reach areas.(Public Health Significance) - Accumulation of grease and grime behind the food handling equipments can attract pests and create ideal conditions for growth of pathogens, these pathogens may get aerosolized and contaminate food items, consumption of such contaminated food items may result on food-borne illness.
      • Corrective Action: Operator to ensure that the entire food premises especially the hard to reach areas are frequently cleaned and sanitized and the food premises is maintained in a sanitary condition.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed groves and pores in the cutting board by the prep cooler. (Public Health Significance)- Groves and pores in a food contact surface such as a cutting board can cause harbourage and growth of illness causing pathogens which may contaminated the food items prepared and cause food-borne illness.
      • Corrective Action: Operator to ensure that the cutting board is adequately resurfaced/refinished such that there are no groves and pores.
  4. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some food items in the prep cooler were over filled and above the container insert line. These food items are measuring slightly above the required temperature of 4°C or below. (Public Health Significance) Food stored above 4°C allow for the rapid growth of bacteria and pathogens.
      • Corrective Action: Immediately reduce the amount of food in the container inserts to below the line and ensure all potentially hazardous foods are stored below 4°C.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Noticeable amounts of mice droppings were found through out the facility on floors and some shelving. (Public Health Significance) Rodents and their droppings may cross contaminate food and surfaces leading to the spread of disease.
      • Corrective Action: Clean and sanitize areas where mice droppings are located. Please follow proper clean up practices. Look for potential entryways for rodents and seal away access. Keep facility clean and maintained so pests do not have a source of food to thrive and multiply. Work together with pest control to have rodents removed, entryways sealed and infestation under control. Submit a record of recent pest control service.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas below the cooking and deep frying equipment have oil and grease build up. (Public Health Significance) Leftover oil, food and debris attract pests and provides a food source for them to thrive and multiply.
      • Corrective Action: Clean and sanitize these areas immediately. Ensure these areas are well maintained and cleaned daily.
  5. Complaint Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some food items in the prep cooler were over filled and above the container insert line. These food items are measuring slightly above the required temperature of 4°C or below. (Public Health Significance) Food stored above 4°C allow for the rapid growth of bacteria and pathogens.
      • Corrective Action: Immediately reduce the amount of food in the container inserts to below the line and ensure all potentially hazardous foods are stored below 4°C.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Significant amounts of mice droppings were found through out the facility on floors and some shelving. (Public Health Significance) Rodents and their droppings may cross contaminate food and surfaces leading to the spread of disease.
      • Corrective Action: Clean and sanitize areas where mice droppings are located. Look for potential entryways for rodents and seal away access. Keep facility clean and maintained so pests do not have a source of food to thrive and multiply. Work together with pest control to have rodents removed, entryways sealed and infestation under control. Submit a record of recent pest control service.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas below the cooking and deep frying equipment have oil and grease build up. Some shelves and equipment have flour build up. Hard to reach areas on the floor have debris build up. (Public Health Significance) Leftover food and debris attract pests and provides a food source for them to thrive and multiply.
      • Corrective Action: Clean and sanitize these areas immediately. Ensure these areas are well maintained and cleaned daily.
  6. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some of the potentially hazardous cold foods stored in the top portion of the prep coolers were measured between 5-6°C with a probe thermometer. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous foods stored above 4°C for more than 2 hours. Recommend that the inserts are covered, or are replaced every 2 hours, to reduce the risk of potentially hazardous foods being stored in the danger zone.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed staff were storing utensils in dirty water that they stated was a sanitizer solution - QUATs was measured at approximately 100 ppm QUATs in two of the solutions, less than the minimum concentration of 200 ppm to adequately sanitize.
      • Corrective Action: Dirty utensils were put through the dishwasher during the inspection. Ensure that all utensils are kept in a sanitary condition, and at least rinsed before storing in sanitizer solution. Replace sanitizer solution on a regular basis so that it is maintained at a minimum concentration of 200 ppm QUATs.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The hole between the back-doors was observed during the inspection. Operator claims that they have ordered new weather strips, and will install them when they arrive.
      • Corrective Action: Continue to monitor for pest activity. Block-off access points and areas that can allow movement and/or harbourage of pests.
  7. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods were stored above 4°C in the top portion of the prep coolers during the inspection. Staff provided temperature logs indicating that the prep cooler was measured below 4°C approximately 2 hours beforehand. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous foods stored above 4°C for more than 2 hours. Recommend that the inserts are covered, or are replaced every 2 hours, to reduce the risk of potentially hazardous foods being stored in the danger zone.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed staff were storing utensils in dirty water that they stated was a sanitizer solution - no QUATs sanitizer was detected in that solution. Also measured sanitizer solution in the bar area was at ~100 ppm QUATs, less than the minimum concentration of 200 ppm to adequately sanitize.
      • Corrective Action: Dirty utensils were put through the dishwasher during the inspection. Ensure that all utensils are kept in a sanitary condition, and at least rinsed before storing in sanitizer solution. Replace sanitizer solution on a regular basis so that it is maintained at a minimum concentration of 200 ppm QUATs.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility in the corners of the floor in the food preparation area, as well as in some of the storage areas. Manager stated that they are aware, and have been working with a professional pest control company to trap and prevent entry of mice. 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. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: General sanitation needs improvement within the facility, as a build-up of food debris can provide sustenance for pests. Also observed a hole between the back-doors that can allow entry of pests.
      • Corrective Action: Ensure that food facility is maintained in a sanitary condition, and that no food debris is left overnight for pests to access. Block-off access points and areas that can allow movement and/or harbourage of pests.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Observed some staff member's clothing were dirty during the inspection, as well as some staff had long beards and weren't wearing beard nets.
      • Corrective Action: Ensure that all food preparation staff have adequate hair control in place, and that they wear clean clothing and footwear.
  8. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted over email on 29-02-2024. The Operator submitted photos along with any requested supporting documents to the Environmental Health Officer; an on-site inspection was not conducted.
      • Corrective Action: N/A
  9. Initial Inspection

    2 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Some surfaces (e.g., bar table leg is made of raw wood & cardboard being re-used on a wooden pallet in the walk-in freezer) are not 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 replace any surface in the facility that is not smooth and easily cleanable.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted on the floor in the facility underneath the dishwasher and in one corner of the kitchen. Operator has hired a professional pest control company to assist them. 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. Clean and sanitize area where droppings are located and monitor situation.