Canco 105 - Chester's Chicken
3727 Hwy 97 Lac la Hache BC V0K 1T1 · Restaurant - Food Service
7 inspections
- Monitoring
6 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4: The facility was issued a Boil Water Notice for inadequate operations of the water treatment system. Corrective Action: Fix the water treatment.
- F1.4B Water supplied to the facility must be potable.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: The batter used in the deep frying process is being re-used and not changed over per batch of chicken. Corrective Action: Change over the batter between batches. Ensure that the potatoes are not deep fried in the batter used for the raw chicken. F1.7D: Sanitizer was not available at the time of the inspection. Corrective Action: All surfaces and equipment must be adequately and routinely sanitized throughout the cooking procedures.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix the sanitizer solution and ensure it is ready and available at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: Visible build up an debris was noted in and around the equipment being used. The following was noted: • The potato press/cutter had large amounts of debris and old potato residue on it. • Batter for the deep frying was noted on equipment and on the floor. • Counter tops and equipment had visible debris and build up both on top and underneath. Corrective Action: Clean and sanitize all equipment. Ensure routine cleaning is being conducted. F2.5B: Large amount of chicken and other products were sitting on the floor in the walk-in freezer. At the time of the inspection the EHO was unable to walk to the back of the freezer. Corrective Action: All foods must be stored on shelves and put away in a manner that prevents cross contamination.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6A: The dishwasher is no longer functional and the facility is sharing a 3-compartment sink with the main restaurant. The main concern is that the 3-compartment sink might not be sufficient enough to provided adequate dishwashing when needed if it is use. Corrective Action: Fix the dishwasher.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D: Facility no longer has a designated handwashing sink. The 3-compartment dishwashing sink is not an acceptable option. Corrective Action: Either designate a new handwashing sink or have an additional one installed.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2: Flies were located throughout the premise. Corrective Action: Utilize sticky traps in order to reduce the fly population.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4B: The UV system is not working. Corrective Action: Fix the UV system and submit water samples to verify that the system is operating properly.
- F1.4B Water supplied to the facility must be potable.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Cardboard was located near/in the deep fryer. Corrective Action: Remove and discard the cardboard from the deep fryer. F2.5C: Wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5G: Potatoes located stored in boxes on the floor. Corrective Action: Ensure all food items are stored on shelving a minumum of 15 cm or 6 inches off the ground.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: The cooler does not have a working light. Corrective Action: Replace the light.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Please send a copy of the Food Safety Plan to the EHO. During the on-site inspection the EHO noted the area used for battering meats. The operator on-site could not verify how often the batter mixture is changed over and how often the water/mixture is being changed. This should be outlined in the Food Safety Plan. The Food Safety Plan could not be located during the inspection.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: Chlorine (bleach) test strips not available on-site. Corrective Action: Obtain bleach test strips to ensure product is maintaining 200 ppm of chlorine at all times.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Prep table too warm at 8°C, must be ≤4°C. 2. Pastry cooler too warm at 8°C, must be ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Men's washroom hand soap dispenser broken.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Fee payment overdue.
- F3.1B Operator must have health approval to operate.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Glass washer maintenance.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions