Burns Lake Food Market
425 Highway 16, Burns Lake, V0J 1E0 · Restaurant
3 inspections
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Internal temperature of potentially hazardous food item such as macaroni salad was measured at 18.4°C in the front display cooler. Operator mentioned that the macaroni salad was stored in the fridge for more than 24 hours and were not able to provide the updated temperature logs of that cooler. (Public Health Significance) - Potentially hazardous food item such as macaroni salad when stored outside the temperature danger zone (4°C-60°C) for prolonged time can result in growth of illness causing pathogens, such contaminated food items if consumed may result in food-borne illness.
- Corrective Action: Operator was asked to discard the macaroni salad at the time of inspection. Ensure that all potentially hazardous food items are stored outside the temperature danger zone at all times.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings were noted below the front counter of the food premises. (Public Health Significance) Evidence of mice droppings indicate that the premise has an active pest infestation. Rodents and other pests may cross contaminate foods and surfaces or with feces and urine. Such contaminated food items if consumed may result in food-borne illness.
- Corrective Action: Ensure that all mice droppings in the food premises are cleaned. Place traps/baits to manage pests and monitor pest activity routinely.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Front display cooler was noted to malfunctioning as it was not able to maintain the required temperature of 4°C and colder at the time of inspection. Operator was unable to preovide temperature records of that cooler. (Public Health Significance) - Storing potentially hazardous food items in the malfunctioning cooler exposes them to the temperature danger zone (4°C- 60°C). This causes growth of illness causing pathogens in the food items which if consumed may result in food-borne illness.
- Corrective Action: Ensure that the front display cooler is repaired/fixed or replaced. Do not store any potentially hazardous food items in this cooler.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Hand washing station in the front counter was observed to be blocked with a bucket and garbage bin at the time of inspection. (Public health Significance) - Hand washing is critical aspect of food safety in order to prevent food-borne illness. Blockage of hand washing station limits hand washing by food handlers.
- Corrective Action: Ensure the hand wash station is accessible and not blocked at all times. Operator was able to clear the hand washing station at the time of inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Facility floor plan was permitted with unobstructed handwashing stations. Facility operator installed an order intake with a phone that blocks off access to a hand washing station.
- Corrective Action: Remove/relocate the order intake station to prevent obstructing staff from accessing hand washing stations in your upcoming renovation plans.
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Initial Inspection
1 infraction
- 105 - Remote Inspection
- Observation: “A remote inspection of this premises was conducted by email on 12-01-23. The operator completed a Food Premises Self-Inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.”
- Corrective Action: n/a
- 105 - Remote Inspection