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Church of the Resurrection

9504 100 Avenue, Fort St. John, V1J 1X7 · Restaurant

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Ceiling tiles especially in the staff washroom are stained or broken. Ceiling tiles need to be smooth, easy to clean and impervious to moisture to prevent food contamination. Lights in the dry storage area are not covered. Shattered light bulbs can cause food contamination. Shelving units in the dry storage area are made of unfinished MDF. Improperly finished shelving cannot be cleaned. Shelf mouldling in the main kitchen is broken and the exposed surface is unfinished. Exposed shelving is not easy to clean and can become damage if in contact with moisture.
      • Corrective Action: Repair or replace the ceiling tiles so that they are easy to clean, smooth and impervious to moisture. Ensure that any leaks are repaired to prevent future water damage. Replace light bulbs with shatterproof bulbs, add a plastic sleeve or a cover. Ensure that MDF shelving has a finish that is smooth, impervious to moisture and easy to clean. Repair shelving with broken moulding such that the surface is smooth, impervious to moisture and easy to clean.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The shelf with spice containers in the main kitchen island was dusty. Dust can contaminate food. The area behind the cooking line appear dirty with grease buildup. Grease build up can attract pests. Cupboards near the dishwasher are overstocked with utensils that may not been needed on a weekly basis. Improperly stored utensils can be easily contaminated.
      • Corrective Action: Ensure that all the containers are removed from the kitchen island when performing weekly cleaning. Ensure that hard to reach areas including behind the cooking line is effectively cleaned to prevent attraction of pests. Arrange kitchen utensils in a manner that keeps them clean. For example storing the handles of the utensils in one direction. Remove seldom used items or store them separately.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with bleach was labelled as half bleach and half water. The concentration of bleach was too high and could cause removal of chrome finishes on sinks and finishes on countertops. This level of bleach can cause throat and skin irritation. Use of sanitizers at the correct concentration ensure the decrease of microbes at a safe level of exposure.
      • Corrective Action: Ensure that spray bottles are diluted to a concentration between 100-200 ppm. It is recommended that the concentration is verified with chlorine test strips.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: A cupboard near the dishwasher had single use containers that are being used for leftovers. Single use containers are not designed for repetative use and can release plastic pieces in food.
      • Corrective Action: Ensure that containers or bags used for leftovers are made from food grade plastic. Do not reuse containers or bags that are single use.