China Moon Restaurant
117 Highway 35, Burns Lake, V0J 1E0 · Restaurant
4 inspections
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Internal temperature of baby corns in the prep cooler was measured above 7.9°C. Cut vegetables such as broccoli and cabbage were observed to be stored at room temperature. (Public health Significance) - Potentially hazardous food items when stored in the temperature danger zone (4°C-60°C) can cause growth of illness causing pathogens and toxins. Such food items if consumed may result in food-borne illness.
- Corrective Action: Operator transferrred the food items in another prep cooler that maintained the temperature of 4°C at the time of inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Partially cooked noodles were obsered to be cooled at room temperature at the time of inspection. (Public health significance) - Improper cooling allows pathogens to multiply rapidly while food remains in the temperature danger zone (4°C-60°), greatly increasing the likelihood of foodborne illness. Cooling should occur in two steps (60°C-20°C) wihtin 2 hours and from (20°C -4°C) within 4 hours.
- Corrective Action: Operator transferred the noodles in the walk-in cooler to ensure proper cooling.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: (CORRECTED DURING INSPECTION) Sanitizer (QUAT) spray bottles was unlabelled at the time of inspection. (Public health significance) - Sanitizer spray bottles must be clearly labeled in a food premises because accidental misuse could contaminate food items. Such contaminted food items if consu,ed may result in adverse health effects.
- Corrective Action: Operator labelled the sanitizer spray bottle at the time of inspection.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: (CORRECTED DURING INSPECTION) On multiple occasions, the Operator was observed to be touching the food with their bare hands after touching various surfaces. (Public health significance) - Touching food items with unwashed hands could cause contamination of food items, such contaminated food items if consumed may result in food-borne illness.
- Corrective Action: Operator was requested wash their hands also were also educated on the importance of hand hygiene at the time of inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Observed processed food products stored in plastic shopping bags.
- Corrective Action: Ensure all food products are stored in food grade plastics.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed a build-up of debris in the far left side of the kitchen cooking area.
- Corrective Action: Ensure to clean this area and maintain it as per your sanitation plan.
- 209 - Food not protected from contamination [s. 12(a)]
- Initial Inspection
1 infraction
- 105 - Remote Inspection
- Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
- Corrective Action: N/A
- 105 - Remote Inspection