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Birchview Residences

7780 Hart Highway, Prince George, V2K 3B3 · Institutional Kitchen

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some of the food in the dining room fridge were measured between 5 to 7 degrees. Public Health Significance - Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Discard the potentially hazardous foods if it has been stored above 4°C in the defective cooler for more than 2 hours, and have the unit serviced if needed.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use in ingredient bins. 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. Recommend storing scoops outside of ingredient bins in clean inserts.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer was detected in the dishwasher, however the pump appeared to be operating properly and the manager informed us that they regularly use up the sanitizer solution. Public Health significance - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) chlorine as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution for sanitizing.
      • Corrective Action: 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. If the dishwasher is not operating properly, immediately begin a manual sanitizing step during warewashing.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the facility, including the vents, portions of the cupboards and storage racks, and parts of the walls were observed to be dirty and/or dusty during the inspection. Public Health significance - insufficient cleaning can lead to contamination of food and foodborne illnesses.
      • Corrective Action: All surfaces within the facility must be cleaned on a regular basis to ensure that they are kept in a sanitary condition, and will not lead to contamination of food, equipment, or food contact surfaces.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle labeled to contain QUATs sanitizer was accidently filled by staff with a hydrogen peroxide disinfectant. Public Health significance - accidental mixing or use of the wrong chemical can lead to contamination of food or production of harmful byproducts.
      • Corrective Action: Ensure that chemicals are stored in the correct containers and are accurately labelled.