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Clayoven Grill

1151 Commercial Crescent, Prince George, V2M 6W6 · Restaurant

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pre-made sauces stored in prep-cooler was measured at 7.6°C. All potentially hazardous foods must be stored at below 4°C or above 60°C to limit pathogen growth.
      • Corrective Action: Operator moved potentially sauce to a working refrigeration units that maintain a temperature of 4°C or less. Only take out a small amount for no more than 2 hours. Repair or replace unit to ensure it can reach 4°C and continue to monitor its temperature.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple cutting boards are in poor shape and have dents that are not easily cleanable. Equipment should be smooth and easily cleanable. Damaged equipment are hard to clean may allow harbourage of microbes.
      • Corrective Action: Operator to replace or resurface cutting boards.
  3. Follow-Up Inspection

    3 infractions

    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. Raw lamb meat was found thawing in a bowl of hot water, with the water temperature recorded at 23.4°C. *Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Operator discarded the lamb meat and was able to explain the proper thawing methods. Ensure to thaw foods under running cold water, in the fridge or in the microwave oven.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The cold water supply to the two-compartment sink located at the back of the cook line has been turned off due to a leaking tap. *All plumbing fixtures in a food facility must be maintained in good working order to support proper hand hygiene, thawing (under continuous cold running water), and safe washing of food items.
      • Corrective Action: Please ensure the plumbing is repaired and maintained in a satisfactory and fully functional condition by 15 August 2025.
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The tube light leading to stairway and in the back of the kitchen across from walk-in cooler was non-functional. *Proper lighting is essential for maintaining visibility and sanitation standards in food preparation areas.
      • Corrective Action: Repair or replace the tube light located at the back of the kitchen, across from the walk-in cooler.
  4. Follow-Up Inspection

    9 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination and raw chicken was stored above ready to eat food inside the walk-in cooler. *Raw chicken carry harmful bacteria that can contaminate ready to eat foods if their juices drip onto them. Cross contamination of uncooked food may lead to foodborne illnesses.
      • Corrective Action: Ensure that raw chicken is stored on the lowest shelf and below ready to cook food to prevent cross contamination and cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. The violation was corrected during inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food products on kept on the floor. Bell peppers and carrots were kept on the floor by the walk-in cooler. *Keeping food on the floor poses a health risk due to exposure to bacteria, dust, pests and cleaning chemicals.
      • Corrective Action: Ensure all food products are kept 15 cm/6 inch from the floor.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure was observed for the chicken (Temperature was measured as 12.7°C). Food thawed sitting in the water (two compartment sink). *Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Chicken was left out of the freezer for approximately an hour at the time of inspection, which is still under two hour limit of the danger zone. Staff stored it away in the walk in cooler and were educated about correct thawing procedure. Thaw foods under running cold water, in the fridge, directly in the pan on the stove, or in the microwave oven.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: (CORRECTED DURING INSPECTION) Evidence of mice; droppings were noted in the facility. *Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) There was a gap observed beneath the door leading to the stairway at the back of the kitchen. *Weather-stripping are missing or in disrepair, or other conditions exist to allow the entry of pests. The operator must ensure that the commercial food establishment is constructed to prevent the entry of pests.
      • Corrective Action: Operator installed the weather striping and sealed the door and picture was received via email on 21/May/2025.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) - The areas in the walk-in cooler, in the storage room, below the dishwashing area, behind the unused air compressor, and on the stairs at the back of the kitchen require cleaning. *The indicated areas are not being kept clean and sanitary. Accumulated food debris and grease attracts pest. In a commercial food establishment, all equipment and utensils in it and all surfaces in it in which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination.
      • Corrective Action: Staff cleaned the area and pictures were received on the same day (21/ May/ 2025).
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) A food strainer in the food preparation area had worn-out edges. *Particles from worn out edges of a food strainer are physical hazards in food which may lead to injuries such as cuts and chocking.
      • Corrective Action: Remove utensils that not in good repair to prevent physical contamination of food.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) A damp cleaning cloth was observed in the walk-in cooler, and the sanitizer bucket did not contain enough sanitizer to fully submerge the cleaning cloths. *Damp cleaning cloths can harbor microorganisms, and storing them on shelves or in a partially filled sanitizer bucket promotes microbial growth, increasing the risk of contamination throughout the area.
      • Corrective Action: Staff refilled the sanitizer bucket and properly stored the cleaning cloths in it.
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The tube light leading to stairway and in the back of the kitchen was non-functional. *The lighting intensities are inadequate in the indicated areas. An operator shall ensure that a commercial food establishment is equipped with lighting that is adequate in intensity to enable the sanitary operation and maintenance of the food areas.
      • Corrective Action: Operator to ensure lightings will be enough and replace the non-functional tube lights and/ or bulbs by June 30, 2025
  5. Follow-Up Inspection

    8 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Tomato paste was observed in the cooler in the original tin container. * Chemicals from the opened tin can leach into the food items. Inappropriate food packaging or storage containers are in use. All food used or to be used in a commercial food establishment must be protected from contamination and handled in a sanitary manner.
      • Corrective Action: Operator transferred the food items in the food grade/ appropriate containers during the inspection.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food items (golgappe) were partially covered. *Uncovered food items are prone to contamination during storage or handling. All food used or to be used in a commercial food establishment must be protected from contamination and handled in a sanitary manner.
      • Corrective Action: Operator covered the food items.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) - Cleaning cloths were not stored in sanitizer solutions. *Contaminated cleaning cloths and/or sponges are used. A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination.
      • Corrective Action: Operator corrected the violation onsite and placed the cleaning clothes in the sanitizer buckets. Ensure to change the sanitizer solutions every 2 hours or earlier if its visibly dirty.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There was a gap observed beneath the door leading to the stairway at the back of the kitchen. *Weatherstripping are missing or in disrepair, or other conditions exist to allow the entry of pests. The operator must ensure that the commercial food establishment is constructed to prevent the entry of pests.
      • Corrective Action: Operator to develop a plan to secure all entries of pest with the building manager and the pest control company and update the district EHO.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The areas beneath the prep cooler, behind the main cooking line, in the storage room, below the dishwashing area, behind the unused air compressor, and on the stairs at the back of the kitchen require deep cleaning. *The indicated areas are not being kept clean and sanitary. Accumulated food debris and grease attracts pest. In a commercial food establishment, all equipment and utensils in it and all surfaces in it in which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination.
      • Corrective Action: A follow-up inspection will be done in two weeks from the date of inspection to ensure the compliance.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Ceiling tiles were missing in the front prep area above the counter. *Ceiling surfaces were unsatisfactory. An operator shall ensure that a food establishment is of sound construction and in a good state of repair and is so designed as to protect food from contamination.
      • Corrective Action: 1) Operator to cover the area with ceiling tiles by April 15, 2025.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 2) The tube light leading to stairway in the back of the kitchen was non-functional. *The lighting intensities are inadequate in the indicated areas. An operator shall ensure that a commercial food establishment is equipped with lighting that is adequate in intensity to enable the sanitary operation and maintenance of the food areas.
      • Corrective Action: 2) Operator to ensure lightings will be enough and replace the non-functional tube lights and/ or bulbs by April 15, 2025.
  6. Follow-Up Inspection

    3 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease was built-up behind kitchen equipment.
      • Corrective Action: Operator is to remove the food debris and grease. Operator is to clean and sanitize the area. Operator is to ensure their food premises follows the approved cleaning and sanitation plan.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen tap (plumbing fixture) was leaking during the follow-up inspection. Open face fridge was not able to maintain a temperature of 4 degrees C or below.
      • Corrective Action: Repair the plumbing fixture and the open face fridge to ensure your equipment is in good order.
  7. Follow-Up Inspection

    4 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed some baked potatoes and a curry were cooked and placed in the walk-in cooler overnight for at 11 hours. These products were measured between 12-18.5 degrees Celsius during the inspection. Public Health significance - improper cooling of food products can lead to bacterial regrowth and foodborne illness.
      • Corrective Action: Operator discarded the potatoes and curry at the time of the inspection. Ensure that food products are cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to less than 4 degrees Celsius within 4 hours. Discard the food if these time and temperature requirements are not met.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a plastic cup without a handle was used as a scoop in a sugar container. Also observed several food products were being stored in non-foodgrade plastic containers as well as meat and fish were stored in the chest freezer in an unorganized manner with fish scattered over other packaging. Public Health significance - Scoops without handles can lead to hand contact and contamination of food products. Non-foodgrade plastics can leach toxic chemicals into food and lead to foodborne illness. Potential contamination/allergen cross-contact can occur between fish and other meats if they are not stored properly.
      • Corrective Action: Use food safe scoops with handles in place of other containers to transfer ingredients. Ensure that all food products are stored in foodgrade containers/packaging as well as in an organized manner to prevent cross-contamination.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Operator has a contract with a professional pest control company, in which their reports over the past 3 months have observed consistent pest activity. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Ensure to maintain the facility in a sanitary condition, remove any stagnant water, as well as eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings or evidence of mice are observed and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed some areas of the facility are not maintained in sanitary condition (e.g., hard-to-reach areas & some take-out containers had food debris on them).
      • Corrective Action: Ensure that all surfaces, utensils, packaging material, and equipment within the facility are maintained in a sanitary condition to prevent cross-contamination and reduce pest activity.
  8. Follow-Up Inspection

    8 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (PHFs) were stored above 4°C; a probe thermometer was used to verify that paneer, chicken, and several curries in the prep cooler were measured between 7.5-11 degrees Celsius at approximately 2pm. The Operator stated they had last checked the temperature in the morning. Also observed several food products labelled as "refrigerate after opening" were stored at room temperature. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded PHFs that were stored above 4 degrees Celsius for more than 2 hours, or moved the PHFs that were not temperature abused for less than 2 hours to working refrigeration units that could maintain a temperature of 4°C or less. Recommend that food products in the prep cooler are kept covered, or swapped out every 2 hours to ensure they are not temperature abused. Ensure to follow storage instructions on food product's labels i.e., refrigerate after opening.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed pop containers were stored on the ground within the facility's storage area. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure that all food products, including beverages, are stored at least 6 inches (15 centimeters) off the floor as well as on clean surfaces.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) QUATs sanitizer was measured at approximately 100 ppm in one of the spray bottles during the inspection. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration of 200-400 ppm QUATs - follow manufacturer's specifications.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility in the bottom shelving of the serving area. Operator stated they have a contract with a professional pest control company. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Staff began to clean and sanitize areas where droppings were located during the inspection. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Ensure that all utensils, dishware, and food products are stored to prevent contamination by rodents. Discard any food products that may have, or has been, contaminated by pests.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed that the ventilation system above the grill had significant grease build-up during the inspection; Operator stated it is professionally cleaned every 3 months, as well as cleaned by their staff approximately every 1-2 weeks. General sanitation throughout the facility also needs improvement e.g., dirty shelving, high-contact surfaces such as the handles of fridges and sanitizer bottle, & behind equipment.
      • Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis so that they are maintained in a sanitary condition.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning chemicals were stored in improperly labelled containers e.g., QUATs sanitizer stored in a bottle labelled as a general cleaner.
      • Corrective Action: Ensure to store all chemicals in accurately labelled containers to prevent accidental misuse.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing; cold water was shut-off at one of the handwash stations in the kitchen due to a leak. Public Health Significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Staff may not properly wash their hands if their hands may become scolded due to only hot water being provided.
      • Corrective Action: Ensure the hand wash stations are accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers, as well as hot and cold running water, must be provided to facilitate proper hand washing.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a staff member had left their personal takeout food next to the prep cooler in the kitchen. Public Health significance - eating or drinking in the food preparation area can lead to cross-contamination, and foodborne illness.
      • Corrective Action: Ensure that staff do not eat or drink in the food preparation area, as well as store their personal items on food contact surfaces.
  9. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was not posted in conspicuous location.
      • Corrective Action: Operator to ensure the permit is posted in conspicuous location.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked chicken food items and Manchurian gravy stored in the prep cooler were found to be at 13°C. The internal temperature of chicken item was checked by the probe thermometer. The operator confirmed these items had been there for over 4 hours. Public health significance: Microbes may proliferate on potentially hazardous food to levels that may cause illness when consumed
      • Corrective Action: The operator voluntarily discarded the food items during the inspection. They were also advised to keep the lid of the prep cooler closed to maintain proper temperatures and prevent contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops were placed inside food containers with their handles in contact with the food and ice in the ice machine. Public health significance: scoop handles may contaminate the food and ice, potentially leading to foodborne illnesses.
      • Corrective Action: Scoops must be stored in a manner that prevents contamination. This means keeping them outside of food containers and ice machines, ideally in a designated holder or on a clean surface. This practice helps to avoid cross-contamination and ensures food safety Scoops must be stored in a way that it prevents the contamination.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and dust buildup was observed on the ventilation hood and the condenser unit fan in the walk-in cooler. Additionally, food debris was found under and behind equipment such as the mechanical dishwasher and tables. Public health significance : Presence of grease, dust and debris in food handling area can cause physical and biological contamination. Consuming the contaminated food may cause food borne illness
      • Corrective Action: Immediate cleaning and maintenance of these areas are essential to ensure a hygienic environment and prevent potential contamination.
  10. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A scoop was left in ice for ongoing use. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that ice is not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris has built up in some hard-to-reach areas under equipment.
      • Corrective Action: Ensure that all areas in the facility are cleaned on a regular basis so that all surfaces are maintained in a sanitary condition.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving in the walk-in cooler are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable, easy to clean surface.
  11. Follow-Up Inspection

    6 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Observed a significant layer of frozen fluids from meat at the bottom of the chest freezer, indicating that the meat had been fully thawed and then refrozen at some point. Public Health significance - All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption.
      • Corrective Action: Operator agreed to discard all the meat from the chest freezer, and had discarded everything except for the products still frozen to the layer of fluids at the time of the inspection. Frozen meat that has been thawed & refrozen cannot be used.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A couple scoops and spoons were left in product for ongoing use in ingredient bins (e.g., flour and spices). Public Health Significance- Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution; no sanitizer detected and the container was empty during the inspection. Public Health significance - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) chlorine to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm QUATs solution.
      • Corrective Action: Operator agreed to immediately initiate hand sanitizing providing a 200 ppm QUATs soak for at least 2 minutes for all dish ware. Replace the empty sanitizer bucket, and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Ensure that spare sanitizer and detergent containers are kept on-site.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the in corner by hot water tank & underneath gas stovetop. Operator claims to have a a contract with a pest control company through the building owner. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas and/or surfaces within the facility were not clean at the time of the inspection (e.g., outside of flour containers, storage areas & underneath the vent hood/cooking equipment). Operator claims that they deep clean the facility every Tuesday or Wednesday.
      • Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis so that the facility is maintained in a sanitary condition.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Observed a staff member with long hair preparing food without any hair control in place.
      • Corrective Action: Personnel involved in food preparation ensure that food is not contaminated by hair by using a suitable hair covering or restraint (e.g., clean hat, hair net, and/or tying hair back).
  12. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (e.g., cooked chicken and milk) were stored above 4°C. Food stored in the prep cooler overnight were measured between 5-8.6°C. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Potentially hazardous foods stored above 4°C for more than 2 hours were discarded. Monitor and adjust the temperatures refrigeration units so that it can maintain a temperature of 4°C or less, or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Non-foodgrade plastic containers were used to store food. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. All storage containers that come into contact with food need to be made of appropriate materials so that they do not contaminate the food.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of food debris and/or grime on equipment and food contact surfaces (e.g., storage containers & gas stove tops). Public Health significance - Insufficient cleaning of equipment and food contact surfaces can lead to cross-contamination and foodborne illnesses.
      • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are cleaned & sanitized on a regular basis so that they are maintained in a sanitary condition.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizer detected in spray bottles (approximately 50 ppm QUATs). Dirty clothes were also reused to sanitize surfaces. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Reusing dirty clothes can lead to cross-contamination.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (at least 200 ppm QUATs - follow manufacturer's specifications). Staff must either use single-use paper towel, or launder reusable clothes after every use.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of garbage, items not require for operation, as well as grime throughout the facility (e.g., on walls, underneath equipment, storage areas, and on chemical containers). Insufficient cleaning and accumulation of items not required for operation of food premise can lead to pest infestations.
      • Corrective Action: Ensure that garbage is removed from the facility at the end of every day of operation. Facility must be maintained in a sanitary condition, as well as kept well-organized. Items not required for operation of the food premise needs to be removed as soon as possible.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing - no paper towel was available at either of the hand wash stations. Public Health Significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • 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.
  13. Initial Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Some surfaces in the walk-in cooler were noticeably dirty; the walk-in cooler had an offensive odour. Also observed some of the utensils (e.g., strainer and cutting board) in the facility were not clean while kept in storage. Public Health significance - insufficient cleaning can lead to pest infestations or contamination of food.
      • Corrective Action: Ensure that all surfaces, equipment, and utensils in the facility are kept in a sanitary manner. Clean all utensils and food contact surfaces before preparing food for the public.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some utensils and food contact surfaces were not in good working order during the inspection (e.g., stained and pitted plastic table and dull knifes with porous wood handles). Public Health significance - surfaces that are not easily cleanable can harbour disease-causing microbes, leading to contamination of food and foodborne illness.
      • Corrective Action: Ensure all food contact surfaces, equipment, and utensils are in good working order and are easily cleanable. Replace or resurface anything that does not meet these requirements.