Chilly & Dancer Pub
874 Tsimshian Boulevard, Kitimat, V8C 1T5 · Restaurant
3 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Observed cooked chicken wings and broth stored in walk-in cooler ranging from 11.2°C - 12.0°C. Wings were placed inside the walk-in cooler the night before. Air temperature of walk-in cooler was between 7°C and 9°C. All potentially hazardous foods must be stored at below 4°C or above 60°C to prevent bacterial growth.
- Corrective Action: Operator discarded wings and broth. Operator cannot store potentially hazardous foods inside walk-in cooler until unit is serviced and/or can maintain a temperature of 4°C or below.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Some light fixtures in kitchen not equipped with covers which may lead to food becoming contaminated with glass should bulbs/tubes be broken.
- Corrective Action: Equip lights with properly fitting covers, or protect individual bulbs/tubes with plastic shatter proof sleeves (e.g., tube guards), or replace fixtures (e.g., sealed LED fixtures).
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some wood shelves, walls and other surfaces have become worn which makes them difficult to clean and sanitize.
- Corrective Action: Worn surfaces must be refinished (e.g., painted, resurfaced) to ensure they're durable, smooth and easy the clean. For walls, it's recommended they be covered with fibre-reinforced plastic (FRP) wall panelling.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The left end of the bar cooler (which is a part of the walk-in cooler) where perishable foods were stored (e.g., milk, fruit juice, cut fruit) was not maintaining a temperature of 4°C as this end is blocked from the rest of the cooler by boxes and other items.
- Corrective Action: Ensure all parts of the bar cooler are open and unblocked to allow for proper air flow and so that a temperature of 4°C or less can be maintained; or reorganized the cooler so that perishable foods are stored in the right end of the bar cooler where it's more open and a temperature of 4°C or lower was observed during this inspection.
- 209 - Food not protected from contamination [s. 12(a)]