Cafe Hong Lan
685 3 Avenue West, Prince Rupert, V8J 1M3 · Restaurant
2 inspections
- Routine Inspection
3 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Large pots of soup were stored in the freezer after being cooked and cooled within the same pot, rendering the middle of the soup in the danger zone for longer than two hours. (Public Health Significance): Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
- Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pots. Portion the soup into smaller containers to allow for quicker cooling preventing the food from being in the danger zone (4°C to 60°C) for too long.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Meat was noted to be stored in garbage bags within the kitchen. Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
- Corrective Action: Store foods in durable food grade containers only.
- 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
- Observation: A play pen full of personal items was noted in the middle of the kitchen at time of inspection. As well, Personal items including coats are stored scattered throughout the cafe kitchen area. (Public Health Significance): Excess items including personal items stored on a food premise prevents adequate cleaning and sanitation of the premise. Unsanitary conditions can lead to a pest infestation (pests prefer the unsanitary conditions), and pest can cause serious illness.
- Corrective Action: Remove all items from the kitchen that are not required for the daily operation of the business.
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Initial Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food products were stored in household Teflon pots in the cooler unit at the front of the cafe. (Public Health Significance): Pots are good instruments for cooking food, they are not good equipment to store food as the Teflon can leach into the food and cause serious illness.
- Corrective Action: Operator to store all food in food grade container only.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Bleach sanitizer is mixed and used in a bottle that does not have a proper label. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
- Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer)
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Personal items including coats are stored scattered throughout the cafe kitchen area. (Public Health Significance): Excess items including personal items stored on a food premise prevents adequate cleaning and sanitation of the premise. Unsanitary conditions can lead to a pest infestation (pests prefer the unsanitary conditions), and pest can cause serious illness.
- Corrective Action: Remove excess boxes and equipment from the premise. Store personal items away from the kitchen proper.
- 209 - Food not protected from contamination [s. 12(a)]