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Browns Crafthouse

8411 93 Street, Fort St. John, V1J 6Y3 · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) The Food Premises Permit was not posted in a conspicuous place. Food permit assures customers that the facility met the minimum health standard required for a food establishment.
      • Corrective Action: Upon request operator moved the permit to a noticeable location
  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the cooking area, foods in the bottom coolers were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Operator to ensure foods are always covered to protect from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, chicken left to thaw at room temperature. Temperature measured 4C. (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. Bacteria growth increases exponentially within the danger zone which could cause illness.
      • Corrective Action: Chicken was put in the walk-in cooler to thaw. Staff aware to thaw foods 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: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: This was corrected at time of inspection. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No paper towel observed in one of the hand washing sinks. (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: This was corrected at time of inspection. Operator to ensure the hand wash stations have soap and paper towel in dispensers and hot and cold running water to facilitate proper hand washing, at all times.
  3. Initial Inspection

    0 infractions