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Chilliz Fried Chicken and Mexican Cantina

Unit # 1 - 1040 Alaska Avenue, Dawson Creek, V1G 1Y6 · Restaurant

9 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, grease, crumbs under large lables and under 3-compartment sinks. These could attract pest which could contaminate foods causing serious illness. Also, pest transmit diseases.
      • Corrective Action: Operator is to ensure food premises is deep cleaned, all horizontal and vertical surfaces. Food premises should be cleaned regularly and maintained in sanitary manner to prevent accumulation of dirt or debris.
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of crumbs, debris, dirt observed in between walls and large equipment. These conditions could attract pest which transmit diseases and can also contaminate foods which could lead to food borne infections.
      • Corrective Action: Ensure facility is deep cleaned. In between large eqipment and walls. Create and implement a regular cleaning schedule to prevent accumulation of dirt. Maintain facility in a sanitary manner
  3. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops left in dry foods to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Scoops were removed from food bins. Ensure to store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bowl used as a scoop was left food in walk-in cooler for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Bowl was removed. Ensure to use food safe scoops in place of bowls or other containers to transfer ingredients.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Containers with sauces were dirty will spills of food. Containers for food storage observed to be dirty. Food crumbs, dust observed in freezers, on shelves. These conditions can contaminate food which can lead to food borne illness.
      • Corrective Action: Equipment, untensils, food contact surfaces, food storage containers should be cleaned regularly and maintained in a sanitary manner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handler present was unable to explain manual dishwashing method.
      • Corrective Action: Operator to ensure food handler is trainined for food safety and is able to conduct manual dishwashing properly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloth left on the counter between use. (Public Health significance) - 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.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food handler present at beginning of inspection has no food safe training or equivalent. Training is needed to ensure food handler has a good understanding of safe food handling practices.
      • Corrective Action: Operator was asked to get a food handler with foodsafe training or equivalent immediately, inorder for the food establishment to remain open to the public today. That was done. Operator is to ensure there is always a foodsafe (or equivalent) trained food handler at all times when the food establishment is in oepration.
  4. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Inside of microwave at the top still have build up on food. Clean properly and maintain in sanitary condition. Dirty equipment/utensils and food contact surfaces could cross contaminate food which could lead to illness.
      • Corrective Action: Operator is aware to clean microwave and to maintain all vertical and horizontal surfaces in sanitary conditions. Clean often to avoid build-up or accumulation of dirt, debris or grease.
  5. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for preparation cooler was slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator to monitor and log temperatures of the unit for the next couple of days and send logs to EHO, have the unit serviced if needed and do not use it until it is serviced. Ensure to regularly adjust and have repaired as necessary to provide a temperature of 4°C at all times.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust and crumbs observed on prep tables (food contact surfaces). Also, microwave was dirty and unsanitary. These could contaminate foods which could lead to illness.
      • Corrective Action: Operator is aware to clean, wash and sanitize all food contact surfaces as well as microwave and maintain in sanitary condition
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, debris observed on walls, in between walls, on floors, in between large equipment, on shelves where dishwares are stored etc These can contaminate food as well as attract pest which could in turn conntaminate food which could cause illness. Also, grease acumulated on vent hood. It was due for professional cleaning in June 2025 but hasn't been done. This is a fire hazard. Cardboard and aluminum foil observed on walls and shelves. These prevent the surfaces from being properly cleaned and they can harbour/breed bacteria which could contaminate food and cause illness.
      • Corrective Action: Operator is aware to deep clean facility. Deep clean all horizontal and vertical surfaces. Implement what is in the Sanitation Plan and maintain food premises in sanitary condition. All vertical and horizontal surfaces should be maintain in a sanitary manner. Vent hood should be cleaned and maintained in sanitary manner. All cardboad, aluminum foil should be removed and surfaces maintained in sanitary manner.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel for drying hands after hand washing is stored away from hand washing station. Also, paper towel is not protected from contamination (Public Health Significance) Proper hand washing includes drying of hands. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Protecting paper towel from contamination, protects hands from gettting contaminated after washing them. Also, no hand soap observed in the public/employee washroom.
      • 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. All these should be at the hand washing station.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) A probe thermometer (probe not covered) was hanged in a metal shelf close to an electric cord. (Public health significance) - food contact surface can be easily contaminated from the environment and subsequently contaminate food, potentially causing food borne illnesses.
      • Corrective Action: Operator to remove the probe thermometer and contain in a clean container to prevent contamination. Operator to clean and disinfect the thermometer before use.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The white cutting board of the preparation cooler was discolored, indicating inadequate cleaning and sanitization. (Public Health significance) - inadequate cleaning and sanitizating food contact surface allows the growth of pathogens and can contaminate foods, potentially causing food borne illnesses.
      • Corrective Action: Operator immediately cleaned and sanitized the cutting board. Operator to clean and sanitize cutting board frequently (at least once every 4 hours) to discourage the growth of pathogens. Operator to ensure the surface of the cutting board is smooth and easily cleanable.
  8. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The white cutting board of the preparation cooler was discoloured, indicating inadequate cleaning and sanitization. (Public health significance) - inadequate cleaning and sanitization food contact surface allows the growth of pathogens and can contaminate foods, potentially causing food borne illnesses.
      • Corrective Action: Operator immediately cleaned and sanitized the cutting board frequently. Operator to clean and sanitize cutting board frequently enough to discourage the growth of pathogens. Operator to ensure the surface of the cutting board is smooth and easily cleanable.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) A probe thermometer (probe not covered) was hanged in a metal shelf close to an electric cord. (Public health significance) - food contact surface can be easily contaminated from the environment and subsequently contaminate food, potentially causing food borne illnesses.
      • Corrective Action: Operator to remove the probe thermometer and contain in a clean container to prevent contamination. Operator to clean and disinfect the thermometer before use.
  9. Initial Inspection

    0 infractions