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Calvary Baptist Church

9607 107 Avenue, Fort St. John, V1J 2P5 · Restaurant

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Water jugs in the upright cooler in the small storage area were not covered. Eggs were stored on a top shelf above ready to eat foods. Foods not covered in coolers may become contaminated. Raw eggs and cartons have the potential of cross contaminating foods.
      • Corrective Action: Ensure that foods are covered when stored. Ensure that raw eggs are treated like raw meats and stored below ready to eat foods.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ovens, upright cooler units, high touch areas including light switches, and sprayer on the three compartment sink had dried food debris and appeared dirty. Improper cleaning and sanitizing of equipment can cause cross contamination of food and may cause foodbourne illness. Buildup of hardwater deposits on sprayer outlets can results in moisture trapping and allow mould growth.
      • Corrective Action: Ensure that all equipment at the facility is cleaned and sanitized regularly. Create a cleaning schedule to verify that tasks are being completed.
  2. Routine Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There is exposed drywall around the pass through door located near the dishwasher and under the frame of the pass through serving window. The caulking along the counter in both washrooms was cracked and no longer provided a waterproof seal near the sink area. The wooden moulding around the urinal in the men's washroom was cracked and may allow moisture trapping and possible mould growth. Surfaces in a kitchen or bathroom are more exposed to moisture. To provide an easy to clean surface, the construction material must be in good repair, smooth, and impervious to moisture.
      • Corrective Action: Ensure that all surfaces at the facility in the kitchen, bathroom and dining room areas have appropriate surfaces that are smooth, easy to clean, and impervious to moisture.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Water jugs in the upright cooler in the small storage area were not covered. Eggs were stored on a top shelf above ready to eat foods. Foods not covered in coolers may become contaminated. Raw eggs and cartons have the potential of cross contaminating foods.
      • Corrective Action: Ensure that foods are covered when stored. Ensure that raw eggs are treated like raw meats and stored below ready to eat foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ovens, upright cooler units, high touch areas including light switches, and sprayer on the three compartment sink had dried food debris and appeared dirty. Improper cleaning and sanitizing of equipment can cause cross contamination of food and may cause foodbourne illness. Buildup of hardwater deposits on sprayer outlets can results in moisture trapping and allow mould growth.
      • Corrective Action: Ensure that all equipment at the facility is cleaned and sanitized regularly. Create a cleaning schedule to verify that tasks are being completed.