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Burger King

11103 Alaska Avenue, Fort St. John, V1J 0P2 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The gap beneath the back door has not been fixed
      • Corrective Action: Operator requested for one more week to take corrective actions
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food items were stored together with non-food items at the one the selves at the back area. This could lead to cross-contamination and foodborne illnesses.
      • Corrective Action: Operator removed the items and store them in a proper location
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There was a opening underneath the back door that is capable of allowing the entrance of pests to the kitchen. Pests are known carriers of micro-organisms which could potentially contaminate food.
      • Corrective Action: Ensure that the gap in underneath the back door is adequately covered.
  4. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The beef burger patties' internal temperature in one section of the hot holding unit was 56C when checked with probe thermometer. (Public Health Significance) storing potentially hazardous food between temperature of 4C-60C can lead to rapid multiplication of pathogens and have a potential of causing food borne illness.
      • Corrective Action: The operator discarded the food immediately. Ensure food are properly cooked to intenal temperatue of 74C or above before storing in hot holding unit.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The white cutting boards are in state of disrepair, with deep grooves. (Public Health Significance). Non-smooth food contact surface is not easily cleaned and can harbor microbes which can make patrons sick.
      • Corrective Action: Do not use the cutting boards for any food preparation, until resurfaced or replaced.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The general poor sanitation of the floor in the food preparation area and walk-in cooler/freezer. Food debris, crumbs on the floor, patches of oil spills remained uncleaned. (Public Health Significance). The presence of uncleaned food debris on the floor can serve as sources of food for pest and the oil spills can lead to fall hazard.
      • Corrective Action: Operator assigned a staff to start cleaning up the food debris and clearing empty cartons on the floor
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop and scoop holder was laying in the ice. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Operator placed the holder in a manner that prevents contamintation. 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.