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Causeway Convenience Store

101 Causeway Street, Daajing Giids (Queen Charlotte), V0T 1S0 · Restaurant

5 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Individual creamers for coffee are left out on the counter for more than two hours at a time (all day) when the product is labelled as keep refrigerated. (Public Health Significance): All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Do not keep the creamers out at room temperature for more than two hours. Develop a plan to discard any unused creamers at the two hour mark, or store them directly in the refrigerator unit.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Freezer in the back storage area designated for the kitchen requires a defrost and a deep cleaning. (Public Health Significance): Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (1) Bare wooden shelves noted in the back of the storage area at time of inspection. (2) The counter around the handwashing sink is bare unprotected wood. (Public Health Significance): (1) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. (2) Bare wood around water will soak up any moisture and allow for mould and rot to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Operator was not using the correct method for washing and sanitizing dishes. Do not mix dishsoap and bleach as this defeats the sanitizing effect of the bleach. Dishes need to be washed with soap to remove debris and residue, rinsed with clean water to remove the soap, and then sanitized with a bleach water solution. For dishwashing use a concentraction of 100ppm-200ppm made by mixing 1/2 tsp to 1 tsp of unscented bleach per 1 litre of water. Food contact surface sanitizer was too strong. Sanitizers that are too strong may leave an unwanted chemical residue on your surface that can contaminate food.
      • Corrective Action: Operator corrected the dishwashing set up and rewashed and sanitized all the dishes. Operator remade the surface sanitizing solution according to the instructions on the label.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator was advised to suspend food preparation activities until a dedicated hand washing sink is installed. Install a hand washing station in a location that is within convenient access of the food preparation area. Ensure that the hand washing station is supplied with hand soap, paper towel in a holder/dispenser, and hot and cold running water.
  5. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer prepared during inspection. Operator had bleach on site but not prepared to allow for easy sanitzation of food contact surfaces. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Surface sanitizers must be available at all times and changed out as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)