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Cedar Grill

1636 Peninsula Road, 7, Ucluelet, BC, V0R 3A0 · Food Premises

1 inspection

  1. Routine

    12 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Multiple sauces containing potentially hazardous foods (i.e., maple syrup, mayonnaise, tartar, etc.) were improperly held at room temperatures (~13C). Storing PHFs in the danger zone for more than 2 hours can create optimal conditions for pathogenic microorganisms to multiply and produce toxins.
      • Operator relocated the 4+ sauce bottles in the undercounter coolers.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Pizza dough feeder device was not cleaned and sanitized after use. Operator stated it had been a couple days since the last use.
      • Dismantle the dough feeder and move it in line for dishwashing (staff completed that). Food equipment must be immediately cleaned and sanitized after use to avoid food buildup and creating optimal nutrients for pathogen growth.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Staff unable to locate sanitizer test strips. This is important in verifying the effective concentrations for food-grade sanitizers. Concentrations: chlorine (50-100ppm for dishwasher; 100-200ppm for surface sanitizer); quats (200-400ppm).
      • Locate or obtain unexpired test strips for chlorine and quats.
    • Food Not Protected - General
      • Ice scoop handle in the bar sink is touching the ice. This is a high contact surface that can cause cross contamination to ice being dispensed for public consumption.
      • Store the scoop in a manner that doesn't touch the ice and pose cross-contamination risk (i.e., insert container or sticking up).
    • Food Not Protected - General
      • There's no partition/splash guard between the bar hand sink and ice sink. This makes it easy for dirty water to splash onto ice being dispensed for public consumption - causing cross contamination.
      • Acquire a splash guard or partition to separate the hand sink and ice sink.
    • Poor Hygiene and Activities of Food Handlers
      • Staff onsite observed wiping nose and commencing with food handling. This can contaminate foods going out to patrons - resulting in potential foodborne illness.
      • Staff washed their hands upon request, prior to continuing with food preparation.
    • Improper Sanitary Facilities
      • Kitchen hand washing station was obstructed with a bowl of cooked pasta in the basin. This can deter staff from washing their hands at a regular frequency and can inadvertently cause contamination to foods.
      • Staff relocated the bowl of cooked pasta to ensure easy access to the sink.
    • Improper Construction / Maintenance of Establishment
      • Kitchen lighting is extremely dim - creating low visibility. This makes it hard in identifying dirty food contact surfaces and navigating the space.
      • Operator has a spare bulb onsite. This was installed during the inspection. * Ensure lighting is adequate at all times.
    • Improper Construction / Maintenance of Establishment
      • Accumulation/debris noted around the premises: (1) pizza prep cooler requires deep cleaning of shelving and doors gaskets (2) line freezers/cooler shelves (3) underneath low temperature dishwasher
      • Clean and sanitize fine food-contact areas regularly as to prevent the accumulation of food debris.
    • Food Handler Training
      • Staff onsite has no valid FOODSAFE certification.
      • Owner/operator must complete training every 5 years. At least one staff onsite, in the absence of the owner, must produce valid FOODSAFE credentials.
    • Food Safety Plan/Sanitation Plan
      • No sanitation plan located onsite.
      • Submit a written sanitation plan to area EHO that details daily, weekly, monthly cleaning procedures.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs are not being logged and maintained for the coolers/freezers. These checks are important in verifying units are holding potentially hazardous foods at their required temperatures.
      • Start temperature logs effective immediately. These will be requested for the next follow-up. Comments Routine inspection conducted. Action items: - Discard the expired milk or creamer in the upright cooler (expiration: March 15, 2026). - Locate the second plug for the 2-compartment sink. This is important in ensuring that you have a set-up ready in the event the mechanical dishwasher breaks down. - The 2-compartment sink must dispense cold water. Fix the handle so it can dispense easily. Comments: - Sanitation of the facility requires improvement. - Hand sinks fully equipped with hot/cold running water, paper towels, and liquid soap. - Low temperature dishwasher registered 50ppm chlorine residuals after final rinse. - Ventilation hood has no significant accumulation. Next cleaning due for May. - Ice machine maintained in sanitary condition. Note: Bit of rusting along the dispensing line. - Surface quat sanitizer registered 300ppm at the nozzle. Ensure it's maintained between 200-400ppm. - Cooked burger registered an internal temperature of 81°C. * Ensure all cooked items achieve a minimum of 74°C. - All cooler units registered at or below 4°C. - All freezer units registered at or below -18°C. - No signs of pest activity located onsite.