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Carl's Jr -Hart

5541 Hartway, Prince George, V2K 5B6 · Restaurant

3 inspections

  1. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was not posted in an area not visible to the public. Public Health Significance: Permit not being posted in a conspicuous location denies the public from making informed decisions about the facility and its ability to maintain required standards of sanitation and food safety.
      • Corrective Action: Operator to ensure permit is posted in a place visible to the public.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No written food safety plan and sanitation plan on-site. Employees provided conflicting information regarding the time‑tracking method used to safeguard chopped vegetables held outside of temperature control. Public Health Significance: The absence of such documents on-site creates a gap in knowledge when employees need to make reference to procedural steps on how to control food safety hazards and maintain sanitary conditons of all equipment in the food premises.
      • Corrective Action: The operator is required to educate employees on proper food safety practices. The operator must also ensure that a written food safety plan and sanitation plan are readily available on site and accessible to employees.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap opening observed at the back door. Public Health Significance: Gap opening could serve as a point of entry for pests. Pests are vector of pathogens and diseases and contaminate/cross-contaminate food and food contact surfaces, which could lead to foodborne illness if such food is consumed.
      • Corrective Action: Operator to install new weather strip to seal gap opening.
  2. Complaint Inspection

    0 infractions

  3. Initial Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked bacon bits in the hot holding unit was measured at 45.5°C. All potentially hazardous foods must be stored at below 4°C or above 60°C to prevent microbial growth and possibly food borne illness.
      • Corrective Action: Operator increased the temperature of the hot holding units to a temperature of 60°C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Two quat sanitizer wiping cloth buckets had a concentration of 100ppm. Quat sanitizer must reach a minimum concentration of 200 ppm to destroy micro-organism on food contact surfaces. This reduces risk of cross-contamination and foodborne illnesses.
      • Corrective Action: Operator replaced all quat sanitizer in buckets and checked the concentration with test strips to ensure they achieved 200 ppm.