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Denny's Restaurant - Quesnel

940 Chew Avenue North, Quesnel, V2J 6R8 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The filter of the ice machine behind the counter appeared to be unsanitary indicating that it was inadequately cleaned. Public Health Significance: Dirt accumulation in the ice machine encourages the growth of pathogens, which could contaminate the ice and may lead to foodborne illness if consumed.
      • Corrective Action: Operator to ensure the ice machine filter is cleaned or replaced.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap opening observed at the backdoor by the dishwasher. Public Health Significance: Gap opening can serve as point of entry for pests. Pests are vector of pathogens and diseases, and can contaminate/cross-contaminate food items and food contact surfaces. Such contaminated food items if consumed, may result im food-borne illness.
      • Corrective Action: Operator to install weather strip.
  2. Routine Inspection

    2 infractions

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No Food Safety Plan available at the time of inspection. (Public Health Significance) Food Safety Plan is a useful tool that lists potential hazards, outlines critical control points, critical limits for the critical control points, and actions that can be taken if critical limits are not met, so as to reduce improper food handling that may lead to foodborne illness.
      • Corrective Action: Have an up-to-date Food Safety Plan available at all times.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No up-to-date Sanitation Plan available at the time of inspection. (Public Health Significance) Having a written Sanitation Plan guarantees that equipment and utensils are maintained in sanitary conditions regardless of the different staff working, as responsibilities are made clear. Poor sanitation may encourage pests and increase the risk of pests infestation and foodborne illnesses.
      • Corrective Action: Have an up-to-date Sanitation Plan available at all times.
  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooler unit temperatures in the preparation area was slightly elevated, observed at 7°C (greater than 4°C). (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: Operator moved potentially hazardous foods to working refrigeration units immediately. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
  4. Routine Inspection

    0 infractions