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Cafenara

108 - 4716 Lazelle Avenue, Terrace, V8G 1T2 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were slightly elevated (above 4°C) at the time of inspection. The refrigerator cabinet located below the prep counter in the kitchen was operating between 8.5°C and 9°C, and its thermometer also displayed elevated readings. Although this unit was recently serviced, it continues to show elevated temperatures. (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: Potentially hazardous foods such as eggs, shrimp, and cut vegetables were relocated to a functioning refrigerator in the kitchen at the time of inspection. The operator must ensure that all potentially hazardous foods are stored in working refrigeration units until the affected unit is serviced. Temperatures must be monitored and logged regularly, and adjustments or repairs must be carried out as needed to maintain a consistent temperature of 4°C or below at all times.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were slightly elevated (above 4°C) at the time of inspection. The refrigerator cabinet located below the prep counter in the kitchen was found operating at 10°C, and its thermometer was observed to be broken. Cooked pasta stored in this unit was probed and found to be at 21°C. Upon verification with the chef and manager, it was confirmed that the pasta had been cooked earlier that morning and placed into the refrigerator within a two-hour window. Other potentially hazardous foods, such as eggs and shrimp, were found to be within acceptable temperature limits (below 4°C) and were relocated to a functioning refrigerator in the kitchen. (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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Regularly monitor and log internal temperatures, and adjust or repair the equipment as necessary to ensure it consistently maintains a temperature of 4°C or below.
    • 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: Wiping cloths used to sanitize countertops and food contact surfaces must not be left on counters after use. They must either be immersed in a sanitizing solution between uses (200 ppm chlorine or 200 ppm QUATs), stored separately away from food-contact areas, or discarded as needed to prevent contamination.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) A worn-out cutting board with deep grooves and a spatula with a broken edge were observed in the kitchen at the time of inspection. (Public Health Significance): Damaged or unsanitary equipment and food contact surfaces can harbor bacteria and are difficult to clean effectively, increasing the risk of cross-contamination, food contamination, and foodborne illness.
      • Corrective Action: The manager voluntarily discarded the broken spatula at the time of inspection. All damaged utensils and food contact surfaces, such as cutting boards and spatulas, must be replaced with smooth, clean and durable alternatives if they become excessively worn, damaged, or develop hard-to-clean grooves. This is essential to ensure proper sanitation and reduce the risk of food contamination.
  4. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cardboard found on shelves
      • Corrective Action: Remove all cardboard on shelves. Cardboard is porous and soaks up dirt and grease
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up freezer is heavily frosted.
      • Corrective Action: Defrost the freezer and develop a regular defrost schedule.
  5. Routine Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris on top of mixer as well as the surrounding area. Food debris build up by flour storage containers also observed.
      • Corrective Action: Clean and sanitize affected areas and continue to keep clean moving foreword.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Excessive amount of items are being stored in the kitchen area that are not being used for restaurant purposes. Many of these items have a build up of debris on them that can lead to potential contamination of food products as some of the items are being stores above food preparation areas
      • Corrective Action: Remove all unnecessary items and do not store any items that are not for restaurant usage.