Chalet Restaurant, The
852 Tsimshian Boulevard, Kitimat, V8C 1T5 · Restaurant
13 inspections
- Routine Inspection
5 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature was measured to be at 66°C. High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Wiping cloths left on the counters between use. Cloths once used can harbor and grow bacteria if left as used at room temperature.
- Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted in the facility. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Clean and sanitize area where droppings are located and monitor situation.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Observed opening in ceiling, and two holes in walls in dry storage area that could allow entrance/harbouring/breeding of pests.
- Corrective Action: Operator to seal all areas in dry storage to prevent the entry/harbouring/breeding of pests.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed rodent droppings and decomposing rodent in the dry storage area. Observed rodent droppings in the basement behind chest freezers. Mouse droppings can carry disease and contaminate equipment and food. Observed grease build up in back of facility by freezers.
- Corrective Action: Operator to remove dead rodents and clean and sanitize area with droppings and grease.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 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. Foods probed including raw burgers, bacon, Caesar sauce, chipotle sauce, fish filets, salmon and rolls of meat had a temperature ranging from 7.8°C - 9.4°C. 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: Operator was ordered to discard all potentially hazardous foods. Operator to monitor and adjust the temperatures or have serviced, as required.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Equipment by chest freezer had build up of dust and food debris and was stored inside bin with what appeared to be mouse droppings. Equipment wrapped in plastic wrap downstairs was covered in dust and had some mouse droppings. Mouse droppings can carry disease and contaminate equipment and food. Food debris can allow bacteria to harbour and grow and cross contaminate food.
- Corrective Action: Operator to clean and sanitize equipment and storage bin and remove any equipment that is not in use.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted around equipment, around the freezer in the basement, dry storage and in bin with equipment storage. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Clean and sanitize area where droppings are located and monitor situation.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Hand washing sink was covered by a giant cutting board and inaccessible at time of inspection. Hand washing is an important practice to ensure food is protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Prep cooler is not in operation and is being used as an ice bath. All equipment in a facility must be in good working order.
- Corrective Action: Operator to repair or replace prep cooler.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Initial Inspection
5 infractions
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of rodents (e.g., mice) was present in that droppings were noted in the dry storage area and in the basement storage area. Rodents and other pests may contaminate foods and surfaces with feces, urine and saliva which may carry pathogenic organisms.
- Corrective Action: The dry storage room and basement storage area must be thoroughly cleaned and sanitized to clean-up all rodent droppings. Also, the dry storage room must reorganized to remove unused item and to make it easier to clean and monitor for signs of rodents. Also, a pest control company must be hired to implement a permanent pest control program that includes monitoring, trapping, and recommendations to make the building rodent proof. Lastly, the Sanitation Plan must be updated with detailed pest control procedures including daily monitoring for signs of rodents and safe cleaning & disinfecting methods, and staff must be trained on this procedure.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Observed rear door by dry storage room open which can allow pests to enter the premises. Observed hole in wall with mouse droppings that would allow for pests to harbour in the premises. Rodents and other pests may contaminate foods and surfaces with feces, urine and saliva which may carry pathogenic organisms
- Corrective Action: Operator must seal hole in wall and ensure that the rear door is kept closed at all times.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Strong odour of urine is emanating from within the men's washroom. This may indicate a sewage leak within the building and the presence of a health hazard.
- Corrective Action: Cause of odour needs to be identified and actions taken to eliminate the cause of the odour and prevent it from recurring.
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: 1. Observed walls and ceiling throughout kitchen that are in poor condition and/or flaking paint and other substances which could contaminate food. 2. Observed hole in fume hood with build up of soot and grease which may affect the proper function of the fume hood. 3. Shelves throughout facility are worn out exposing bare wood or are not finished at all (e.g., shelves in kitchen on back wall, unfinished wood inside walk-in cooler). This condition does make these surfaces easy to clean & sanitize. 4. Floors in walk-in cooler and the kitchen are broken and/or missing tiles which affects the ability to properly clean & sanitize these surfaces.
- Corrective Action: 1. Walls and ceiling must be refinished, especially in the dishwashing area. 2. Hole in fume hood must be covered. 3. All worn wood shelving and other surfaces, and bare wood must be finished to provide a surface that's smooth, impervious to moisture, easy to clean and non-toxic. 4. Damaged or missing floor tiles need to be replaced in the kitchen and walk-in cooler.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Ice baths are being used to keep foods cold on the broken prep cooler across from the cook line. This is acceptable as a short term measure (e.g., 1 or 2 weeks); however, this has been done since at least December 9, 2024. Also, lids of chest freezers adjacent to cook line are damaged and the insulation is exposed which can contaminate foods. All equipment in a food premises is required to be in good working order.
- Corrective Action: Operator must install new refrigerated prep table, or remove the old one and provide cooler space for the cook line which eliminates the need for the use of ice baths. Chest freezers with damaged lids must be repaired or replaced.
- 304 - Premises not free of pests [s. 26(a)]