Skip to content
Loading map…

Crest Hotel

222 1 Avenue West, Prince Rupert, V8J 1A8 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Multiple refrigeration units (specifically the lower cabinets of the prep stations at the front) were observed to be showing high temperatures, and potentially hazardous foods (such as liquid egg whites, sliced vegetables, cheese, and sauces) were found stored at elevated temperatures of approximately 15 °C inside the unit. (Public Health Significance): Refrigeration temperatures for perishable foods must be maintained at 4 °C or lower to prevent the growth of disease-causing bacteria and toxin production.
      • Corrective Action: The Kitchen Manager discarded foods that were prepared on the previous day, including egg whites, cheese, and raita (a sauce made from curd). All other foods, including sliced vegetables (mushrooms), sauces, etc., that were prepared on the same day and stored within two hours were moved to another functioning refrigeration unit. All defective refrigeration units and coolers must be repaired or serviced. Monitor and log temperatures regularly, and adjust or repair units as necessary to ensure they maintain a temperature of 4°C at all times when foods are stored.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Sliced lemons were stored in a plastic container that appeared discoloured with blackened areas. The Kitchen Manager reported the container may have become damaged or discoloured from microwaving. The container was not in a clean or sanitary condition suitable for food storage. (Public Health Significance): Damaged or discoloured plastic containers can lead to chemical leaching, especially with acidic foods like lemons, increasing the risk of chemical contamination. Cracked or unsanitary surfaces can also harbour bacteria and transfer contaminants to food, contributing to foodborne illness. 2. The walk-in freezer was overstocked, with food items stored directly on the floor. Excessive storage prevented proper inspection beyond the entry point. (Public Health Significance): Overstocking and improper storage hinder air circulation and temperature control. Storing food on the floor increases the risk of contamination from dirt, moisture, or pests. Limited accessibility also prevents effective cleaning and monitoring, compromising food safety and sanitation standards.
      • Corrective Action: 1. Food must be stored in clean, undamaged, and non-absorbent containers to prevent contamination and reduce the risk of foodborne illness. 2. Declutter and reorganize the walk-in freezer to ensure all food items are stored off the floor and clear pathways are maintained to allow adequate airflow and access for inspection, daily cleaning and sanitation, monitoring, and overall food-safety compliance.
  3. Initial Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed scoops left in product for ongoing use. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Scoops are to be stored out of food in a sanitary manner and clean and sanitize them regularly.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed worn out cutting boards that could prevent proper sanitizing and cleaning allowing contamination of food.
      • Corrective Action: Plastic cutting boards are to be replaced or the surface is to be shaved down.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: QUAT test strip did not change colour when testing sanitizer solution from QUAT labelled spray bottle. Solution was orange and appeared to be the same as the degreaser agent used in the facility. Other QUAT spray bottles were present that did have the correct concentration of QUAT sanitizer. Improperly labelled chemical containers can prevent proper cleaning and sanitization.
      • Corrective Action: Operator to ensure that chemicals are labelled appropriately.
  5. Initial Inspection

    0 infractions