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Comfort Inn

1200 Alaska Avenue, Dawson Creek, V1E 1Y9 · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Complaint Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods observed below 60°C. (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: Discovered their thermometer is not working thus the temperature records are inaccurate. Staff is aware to purchase a new thermometer as soon as possible. Ensure hot holding units maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present at facility has no Food Safe certificate or equivalent. The housekeeping supervisor who also works at the kitchen, has Food Safe certificate
      • Corrective Action: Aware to get certificate as soon as possible. Email me the certificate once it is completed. Supervisor is aware apart from them, at least one staff present at the kitchen during its operation should have Food Safe certificate or equivalent certificate
  5. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed that boiled eggs ( made three hours ago), yogurt, butter, and cream cheese that were stocked couple minutes before the inspection were stored in a mini fridge that was not able to maintain temperature of 4 degree celsius and below. (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: 1. Move potentially hazardous foods to working refrigeration units immediately. 2 Have the mini fridge serviced to ensure that the mini fridge can maintain 4 degree celsius and below. 3.Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.