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Boston Pizza #026

9508 Alaska Road, Fort St. John, V1J 6L5 · Restaurant

5 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust particles were observed to collect in the grates above the ice machine lid, and around the vents in the walk-in cooler and freezer (Public Health Significance) These particles can dislodge and contaminate ice cubes (ready to eat food) and stored food items in the cooling units.
      • Corrective Action: Operator to ensure cleaning of the vents and grates for prevention of possible contamination of food products.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: There was no sanitizer detected (iodine 0ppm) for the Glassware washer at the bar section. (Public Health significance) - Automatic dish washers using iodine solution must provide a minimum concentration of 12.5 parts per million (ppm) as required to effectively sanitize dishware.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm (bleach) soak for 2 minutes for all glassware. 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 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The vent above the ice machine has accumulation of dirt. There is likelihood of it falling inside the machine and contaminating the ice cubes
      • Corrective Action: Please ensure that the equipment is thoroughly clean and kept in good sanitary condition
  3. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoops used for food (candy) are stored inside candy container. Scoops should be store away from food product to prevent hand contact with food and contamination.
      • Corrective Action: Operator to store scoops outside candy containers.
  4. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic cups used for transferring candies from the container were left inside the candies in the kitchen front counter. (Public Health Significance) - ) Plastic cups used as scoops which are left in food items exposes the food to potential cross-contamination. Such food items if consumed can cause food-borne illness
      • Corrective Action: - Ensure that scoops are stored in a manner (handles pointing out) that prevents cross-contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chlorine concentration for chemical dishwasher was less than 50 ppm. (Public Health Significance) - Inadequate cleaning and sanitization of equipments, utensils can potentiate the growth of disease carrying pathogens from the food residuals.
      • Corrective Action: - Ensure that food contact surfaces, equipments, utensils are cleaned and sanitized with chlorine concentration of over 100 ppm. - Operator changed the chlorine sanitizer solution after which the dishwasher was able to maintain the required concentration of 50 ppm - 100ppm.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical (Iodine) concentration of glasswasher for sanitizing bar glasses measured below 12.5 ppm. (Public Health Significance) - Food contact surfaces, equipments, utensils if inadequately cleaned and sanitized can lead to growth of disease causing pathogens from the residual food debris. If these equipment's, utensils are reused, they may cause food-borne illness.
      • Corrective Action: -Ensure that the Iodine concentration for the glasswasher is maintained in the range of 12.5 ppm - 25 ppm and the glasswasher is fixed. - Operator was asked to clean and sanitize bar glasses (temporarily) with the chemical (chlorine) dishwasher in the kitchen that maintained the required chlorine concentration at 50 ppm -100 ppm
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice-machine in the kitchen has build-up of biofilm layer and is not clean. (Public Health Significance) -biofilm layer on the ice machine can harbour disease causing pathogens and can contaminate the ice underneath. If this ice is consumed, it may cause food-borne illness.
      • Corrective Action: Ensure that the ice machine is frequently cleaned.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles containing quats sanitizer solution were not labelled. (Public Health Significance) - Unlabelled chemicals could be used for a purpose that they are not intended for.
      • Corrective Action: - Ensure that all spray bottles containing chemicals are labelled. - Operator labelled the spray bottles containing quats at the time of inspection.
  5. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Facility has valid Food Permit but it was not posted in conspicuous location.
      • Corrective Action: Manager was made aware permit has to be posted in conspicuous location, similar to the business licence and/or other licences
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In stand up freezer, raw hamburger was stored above ready to eat fries. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: It as removed immeidately and stored at the bottom. Manager is aware to ensure raw meats are always stored below and isolated from ready to eat items and produce.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, meats observed in cold water in prep sink and left to thaw. According to staff, it had been there for more than 2hrs. Temperature measured was slightly above 4°C. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: The tap was opened to allow for cold water to thaw the meats. Manager is aware to ensure foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Surface sanitizer (quat) concentration detected in sanitizer container and 1 of spray bottles was lower than 200 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Manager was made aware to monitor sanitizer concentration often and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Also, ensure to clean surfaces with soap and water before sanitizing for the sanitizer action to be effective.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Hand washig station at front area had no paper towel. Another hand washign station (close to the dishwashing area) had no soap, though manager said it is not been used at the moment. Proper hand washing is one of the most effective ways to reduce the spread of infections and reduce the occurrence of food borne illnesses.
      • Corrective Action: Paper towel was refilled in the hand washing station at the front area. A soap dispenser will be put on the station close to the dishwashign are, if not indicate that it is "out of use" to ensure employees do not use that station but use one that is fully stocked with soap in a dispenser, single uuse paper towels, cold and hot running water.