Brixx Brewhouse
3251 Highway 16, Smithers, V0J 2N0 · Restaurant
5 inspections
- Routine Inspection
12 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: Contaminated food on premises. Observed build up of biofilm and bacterial residue on condenser components, lid, internal walls and dispensing unit of the ice machine at time of inspection. (Public Health significance) - All foods on the premises must be wholesome and free from contamination and otherwise fit for human consumption. Unacceptable and / or contaminated food items could cause food borne illness. Environmental health officer advised the operator that ice made from the ice machine equipment was to be discarded from the machine and bar well area, and no ice shall be offered to guests for beverages and / or used in food preparation until a re-inspection of the equipment and approval from the health officer is granted at time of follow-up inspection.
- Corrective Action: Operator to unplug, discard all ice and thoroughly remove all biofilm and bacteria residue from the ice machine, then adequately clean and sanitize the equipment and receive approval from the environmental health officer prior to use within both restaurants on site.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed various food debris and broken glass on the bottom of the bar areas' glass chiller equipment. Biological contamination from old food debris and physical contamination from broken glass can result in food borne illness and worked injury.
- Corrective Action: Operator to remove all food debris, broken glass from the glass chiller and then thoroughly clean and sanitize the internal compartment of the equipment to prevent physical injury and contamination.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed scoops to obtain or move ingredients left in the bulk dried product at time of inspection. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
- Corrective Action: Operator to ensure scoops used to retrieve bulk dried products are stored in a manner that prevents direct hand contact and potential contamination into food bulk dried food products.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed raw meat thawing within the walk-in refrigerator and frozen raw meat stored above ready to eat foods, baked goods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: Store raw meats below and isolated from ready to eat items, frozen & fresh baked goods and prepared produce.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination. Observed prepared food items within the walk-in refrigerator uncovered - 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 iodine sanitizing rinse solution observed at the glass dishwasher at time of inspection. No sanitizer detected. (Public Health significance) - Automatic glass dish washers must provide a minimum concentration of 12.5 parts per million (ppm) iodine or, 50 ppm of sodium hypochlorite as required to effectively sanitize glassware. Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm sodium hypochlorite or quaternary ammonia solution and 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.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate washing and sanitizing rinse temperatures observed at time of inspection for the low-temperature chemical dishwasher. Commercial low-temperature NSF manufacturers operational temperatures were not observed after 3 cycle attempts. Manufacturers operational temperatures for food contact sanitizing require a wash temperature minimum of 120 F and the sanitizing rinse cycle minimum temperature required as per manufacturers specifications require a temperature of 120F. Wash and Rinse cycle temperatures observed at time of inspection was 105F and 110F respectively. (Public Health significance) - Gauge temperatures must meet manufacturer's specifications.
- 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 the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted in the facility dry storage areas. (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.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Waste removal and cleaning schedule inadequate for the volume produced. Ensure all holes and / or openings at conduit areas are sealed. Multiple wall openings at service conduits observed at the dishwashing station area.
- Corrective Action: Operator to repair all wall openings and seal to prevent pest movement, increase frequency of cleaning schedule within the kitchen area to eliminate excess food waste debris and accumulation, empty garbage containers must be adequate to prevent a nuisance.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed build up of dust and debris on walls, and build up of old food debris and dirt on broken tile floor surfaces.
- Corrective Action: Operator to remove and thoroughly clean walls from build up of dirt and debris, and repair broken tile flooring to ensure adequate cleaning, prevent food, grease, grime and dirt build up that can attract pests and permit the food facility to be maintained in a sanitary condition
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: No accurate indicating thermometer observed within the large chicken wing chest freezer at time of inspection.
- Corrective Action: Operator to purchase and install an internal accurate indicating thermometer to ensure the minimum cold storage temperature of minus -18 degrees Celsius or colder is maintained to prevent food spoilage and bacterial growth in potentially hazardous foods.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing. Observed dedicated handwash sink at time of inspection out of service and no potable hot and cold water under pressure was available. Also observed food debris and spoon utensils within the handwash sink basin. The alternative handwash sink within the salad and nacho station area shall be equipped with a single use paper towel from a dispenser and liquid hand soap from a dispenser until the dedicated handwash sink (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Complaint Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No active sanitizer detected in sanitizer containers or spray bottles. Sanitizing solutions must be at least 200 ppm (QUAT) or 100 ppm (Bleach) to be able to limit pathogen growth on food contact surfaces.
- Corrective Action: Operator to change sanitizing solutions regularly and ensure it can reach 200 ppm (QUAT) or 100 ppm (Bleach).
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
1 infraction
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored at above 40°F - Eggs, meat and seafood were stored in icebath, and were measured at 10°C. Refrigeration temperatures of walk in cooler was slightly elevated (greater than 40°F). Public Health significance - All potentially hazardous foods must be stored at below 40°F or above 140°F - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: The operator is using time temperature method and will discard the food after 2 hours. It is recommended to use metal inserts instead of plastic containers. The operator to find a solution to this problem if not will continue using 2 hour time temperature method.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
2 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 40°F - Meat and seafood were stored in icebath, and were measured at 61°F. Refrigeration temperatures of line coolers were slightly elevated (greater than 40°F) in some areas as well. Public Health significance - All potentially hazardous foods must be stored at below 40°F or above 140°F - 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 40°F or less, monitor and adjust the temperatures or have serviced, as required.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Inappropriate container without a handle was used as a scoop in flour bin. Processed vegetables and cheese were left uncovered and open to contamination in cooler that had significant water condensing & dripping onto food items below. Public Health significance - Scoop handles must be kept free from the product to prevent hand contact and contamination. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients. Ensure that all food products in storage are stored to protect against contamination.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
5 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures of line coolers are Slightly elevated (greater than 4°C). (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. Also, keep the unit closed as often as possible.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed scoops to obtain or move ingredients or product left in food (including ice). (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
- Corrective Action: Use food safe scoops and ensure scoops are stored in manner that does not contaminate food.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No active sanitizer detected in sanitizer buckets with wiping cloths at both bar area. (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: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease and dirt build up observed on edges of walls, behind dishwasher. These conditions can attract pest which can transmit diseases.
- Corrective Action: This has been corrected. Operator is aware to monitor facility is cleaned and maintained in a sanitary manner
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Most hand washing stations either lacked paper towel or soap. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Adequate hand washing station should always be equipped with soap in a dispenser, single-use paper towel, cold and hot running water. These facilitate proper hand washing.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]