Skip to content
Loading map…

Chef Trio Kitchen Ltd.

1317 Alaska Avenue, Dawson Creek, V1G 1Z4 · Restaurant

7 inspections

  1. Follow-Up Inspection

    5 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature of potentially hazardous hot foods was below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at 4°C or below OR at 60°C or above - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In stand up and walk-in freezer, raw meats stored above ready to eat foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of crumbs, debris on surroundings of line cooler. These conditions could attract pest or contaminate food which could lead to serious illness.
      • Corrective Action: Food contact surfaces/equipment/utensils must be cleaned regularly as stated on the sanitiation plan and maintained in a sanitary condition.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, crumbs, debris on floors, in between large equipment, on corners. Equipment/utensils, food items stored in a manner that is not organized
      • Corrective Action: Food premises should be deep cleaned, vertical and horizontal surfaces should be cleaned. Food premises should be decluttered and properly organized.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, staff that covers during the day (day shift) has no FoodSafe level 1 or equivalent.
      • Corrective Action: Operator is to ensure staff takes training inorder to cover for him when he isn't around. A staff with Foodsafe level 1 or equivalent should be present at all times during hours of operation.
  2. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous cold foods in line cooler were observed stored above 4°C (6 C, 8 C). (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Potentially hazardous cold foods were moved to working refrigeration units that maintain a temperature of 4°C or less. Operator is aware to have cooling unit repaired, monitor record and send reading to EHO in two days
  3. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature of potentially hazardous cold foods in the line cooler were observed stored above 4°C (6.6 C, 5.7 C) (Public Health significance) - All potentially hazardous foods must be stored at below 4°C out of the danger zone to prevent bacterial growth and possibly food borne related illness
      • Corrective Action: Operator is aware that potentially hazardous cold foods be discarded after 4 hours. Have cooling unit repaired as possible to maintain a temperature of 4°C or less.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the refrigeration unit, some food containers were observed stored on top of one another, uncovered and open to contamination. (Public Health significance) - Poor food storage can lead to contamination of food and food borne related illness.
      • Corrective Action: All foods stored in the fridge must be covered with food grade materials. Food must not be stored on top of each other. Get more storage unit for cold holding.
  4. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous food in the line cooler was observed to be above 4°C (7 C- 8 C). Also temperature logas were not a reflection of the temperatures. Public Health significance: All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possible food borne illness
      • Corrective Action: Operator is aware that potentially hazardous cold foods be discarded after 4 hours. Have cooling unit repaired to maintain a temperature of 4°C or less. Record temperature readings adequately.Operator is to send temperature readings once the cooling unit has been repaired.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In the stand up fridge, raw eggs were observed to be stored beside ready to eat foods and produce (salad).
      • Corrective Action: Store raw meats (including eggs) below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Also, some food containers were left uncovered and on top of one another. (Public Health significance): Poor storage of food can lead to cross contamination which in turn can lead to food borne illness.
      • Corrective Action: All foods stored in the fridge must be covered with food grade materials. Foods must not be stored on top of each other. Operator is aware to get more storage unit for cold holding.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One side of the exteroir door was observed broken at time of inspection. This can allow entrance of pest. Public Health Significance: Pest can transmit pathogenic microorganisms. Presence of pest can lead to contamination of food and food contact surfaces, leading to food borne related illness.
      • Corrective Action: Operator is aware to fix broken exterior door and seal all gaps and holes to prevent entrance of pest.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Food handler observed to have poor hand hygiene. He washed his hands in a sanitazer bowl. Public Health Significance: A single infected food handler with poor hygiene can contaminate food and potentially infect dozens of people leading to food borne outbreak.
      • Corrective Action: Food handler is aware to wash his hands before and after handling food and whenever hands become contaminated (after touching hair, face,or clothes). Have hands washed after touching raw meats, eggs and before touching ready to eat food.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops used to obtain or move ingredients or product were left in the food product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Store scoops separate away from food when not in use. Food handler was asked to store scoops separate away from food
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cartons of food in the fridge were placed directly on the floor. Food are supposed to be stored at least 6 inches or 15 cm above the floor. (Public health significance): Storing food at least six inches above the floor helps prevent contamination from floor-related sources like dirt.
      • Corrective Action: Operator was instructed immediately to store cartons of food at least 6 inches above the floor. Operator aware to always maintain food above the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Chemical dish washers using bleach must provide a minimum concentration between 50 parts per million (ppm) and 100 ppm as required to effectively sanitize dishware.
      • Corrective Action: Operator was instructed to immediately initiate manual dish washing providing a 200 ppm concentration of bleach, soak for 2 minutes for all dish ware which he complied. Operator made aware to get dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  7. Initial Inspection

    0 infractions