Days Inn Chetwynd
4401 53 Avenue, Chetwynd, V0C 1J0 · Restaurant
8 inspections
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: Operator has no Level 1 FOODSAFE training or it's equivalent at time of inspection.
- Corrective Action: Operator is to get the Level 1 FOODSAFE training or it's equivalent within the next 30 days. Notify EHO if he needs more time to complete training.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Routine Inspection
5 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: In the second fridge, potentially hazardous cold foods was stored at 8C which is above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at 4°C or below, out of the danger zone (4 C to 60 C) to prevent bacterial growth and possibly food borne illness
- Corrective Action: Operator was asked to move potentially hazardous cold foods to a working refrigeration unit that maintains a temperature of 4°C or less and he did. Operator is to ensure refrigeration unit is serviced. Monitor and record temperatures of the fridge. Operator is to ensure that there is thermometer inside each refrigeration unit, and temperatures are monitored, and recorded.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) The temperature of the mini fridge at the front was slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for potentially hazardous foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: That was corrected, and temperature measured 4 C before the end of inspection.Operator is to ensure that the temperature of the mini fridge is measured and recorded regularly, Operator must ensure that there is thermometer inside the mini fridge and all other cold holding units all time.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In storage room , boxes of single-use utensils were stored on the floor. Also debris observed in between heavy equipment (fridge, freezer etc) and the walls. Public Health significance; Contamination of food from contact with objects, people, pests can lead to food borne illness
- Corrective Action: Operatorn is to ensure the food or utensils must be stored 6 inches off the floor. Operator is to ensure that food handlers are deep cleaning regularly to prevent the risk of habouring pest.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Bathroom cleaner, observed in spray bottle labelled as "sanitizer" for the food premises. Operator said it was an error. Public Health Significance: Using a bathroom cleaner can lead to contamination of food contact surfaces/equipment/utensils which could in turn contaminate food which could lead to serious illness
- Corrective Action: Operator discarded the content, washed and rinsed the bottle with the apprropriate food safe sanitizer. Operator is aware to pay attention to what's put in food facility. Also take a food safety training to be able to better operate the food premises.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Bathroom cleaner was poured into a sanitizer bottle and was used as a sanitizer for food contact surfaces inside the kitchen.Therefore, no active food-grade sanitizer detected in sanitizer spray bottles when tested. (Public Health Significance):Every food premises is required to have an active sanitizer during operation. Sanitizing solutions must be strong enough to destroy bacteria on food contact surfaces to prevent the contamination or cross contamination of food as food handler or food come in contact with the improperly sanitized surfaces
- Corrective Action: Operator was made to discard the bathroom cleaning agent. The sanitizer bottle was properly washed, rinsed and replaced with the right sanitizer at the time of inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: At time of inspection, the staff present had no FoodSafe training or equivalent. Operator who has FoodSafe training is not on-site through out when the hotel is open for breakfast.
- Corrective Action: Operator to ensure in their absence, there is at least one staff on duty who has FoodSafe training or equivalent.
- 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Follow-Up Inspection
1 infraction
- 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Operator was not on-site during operating hours and no staff present has foodsafe certificate or equivalent.
- Corrective Action: Operator to ensure there is always at least one food handler with foodsafe certificate or equivalent during hours of operation when preparing, handling or serving foods.
- 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Follow-Up Inspection
3 infractions
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Dishware are not properly sanitized after taken out of the unit as instructed during previous inspection. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: Operator is aware until dish washing is replaced or repaired by a qualified technician, dishware should be sanitized manually by providing a 200 ppm soak for 2 minutes in a sanitizer (bleach) after taking out of the unit. Once the dishwasher is replaced or repaied, monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No active sanitizer observed on site. (Public Health Significance) Sanitizing solutions must be present and 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: Ensure to always have sanitizer solution on-site during hours of operation. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: In operator's absence, no staff on duty has FoodSafe level 1 or equivalent.
- Corrective Action: Operator is aware there should always be someone with FoodSafe training or an equivalent, during hours of operation.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (creamers) had an internal temperature of 20C. (Public Health significance) - All potentially hazardous foods must be stored at 4°C or below or 60°C or above - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: These were discarded. Operator to ensure creamers are not left at room temperature but stored in refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) In one of the coolers, raw eggs stored above ready to eat foods (apples). (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: This was corrected at time of inspection. Store raw meats and eggs below and isolated from ready to eat items and produce.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher is not a commercial dishwasher thus temperature wasn't measured at time of inspection (takes ~2hrs for cycle). Left test stips on-site to measure sanitizing temperature. Pictures sent indicate inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: Operator is aware to immediately initiate manual/hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
- Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions