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Don Diego's

3212 Kalum Street, Terrace, V8G 2M9 · Restaurant

14 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed unpacked shrimp thawing in 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: Thaw foods (packaged or in a container to prevent contamination) under running cold water or in the fridge.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the back storage area. 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: Clean and sanitize area where droppings are located.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food debris on top of stove, top of fridge, wall in back room and harder to reach areas in the two back storage facilities. Build up of food debris can act as a reservoir for bacteria and contaminate food.
      • Corrective Action: Operator to clean and sanitize stove, top of fridge, wall in back room and harder to reach areas in storage facilities.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Finishing on floors in two dry storage areas have peeled preventing regular cleaning and sanitizing. Shelves cannot be lined with cardboard and aluminium as these surfaces cannot be adequately cleaned and sanitized. Raw wood shelf in storage area needs to be refinished. Materials like raw wood and cardboard 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.
  4. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed mice droppings in an equipment bin, dead insects in containers and a build up of food on some shelves and in equipment storage. Mice droppings can carry disease and cross contaminate food. Build-up of food can act as a reservoir for bacteria and cross contaminate food.
      • Corrective Action: Operator cleaned and sanitized all equipment, containers and shelves.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: (CORRECTED DURING INSPECTION) Evidence of mice; droppings were noted in the facility. Evidence of insects; small winged insects were found dead in metal containers and were crawling around the window sill. 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. Operator cleaned and sanitized area where droppings were located and continues to monitor situation. Operator purchased and mounted traps for insects. Back door to the facility needs to remain closed except during receiving. A screen that prevents entry of any pests needs to be installed if operator wishes to keep the door open for prolonged periods of time.
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodents (e.g., mice) droppings were observed throughout the kitchen and in food storage areas on shelves, counters, behind equipment, on equipment and on floors. Droppings were on shelves used to store food and on shelves used to store dishes and utensils.
      • Corrective Action: The kitchen and food storage areas must be thoroughly cleaned and disinfected to remove rodent droppings from all areas. This includes, but is not limited to: shelves, counters, floors, behind equipment, on equipment, etc. To facilitate this, all items on shelves and counters must be removed and equipment must be moved. Equipment, utensils, dishes, etc. must also be cleaned & disinfected.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodents (e.g., mice) was present in that droppings were noted in throughout the facility. Rodents and other pests may contaminate foods and surfaces with feces, urine and saliva which may carry pathogenic organisms.
      • Corrective Action: Eliminate openings into the kitchen and food storage areas through which mice can enter (e.g., holes, gaps & cracks in walls & floors). Also, a pest control company must be hired to implement a permanent pest control program that includes monitoring, trapping, and recommendations to make the building rodent proof. Lastly, the Sanitation Plan must be updated with detailed pest control procedures including daily monitoring for signs of rodents and safe cleaning & disinfecting methods.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of dried on food on walls and on the outside of shelf in front of furnace room. Build up of food can attract pests and act as a reservoir for bacteria. Some walls in the furnace room are bare drywall which does not provide a surface that's smooth, impervious to moisture, easy to clean and non-toxic. Also, there are multiple pieces of equipment, utensils, cookware, and other items that are not in use and are cluttering this facility and interfering with cleaning & sanitation.
      • Corrective Action: Clean and refinish wall outside of furnace room, the outside of the shelf by the furnace room and properly finish (e.g, paint) the bare drywall walls inside the furnace room to provide a surface that's smooth, impervious to moisture, easy to clean and non-toxic. Also, remove unused equipment, utensils, cookware, and other items to reduce the amount of clutter, make better use of available space, and make it easier for staff to clean & sanitize and to monitor for pests.
  9. Follow-Up Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was asked about the frequency of cleaning the can opener. The operator stated that the can opener is cleaned every 2-3 days. This is not an acceptable frequency.
      • Corrective Action: The operator must ensure that the can opener is cleaned and sanitzied after every use or atleast once every two hours when in use. Submit an up-to-date sanitation plan to the Environmental Health Officer for review.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) A container which used to store food product is being used for holding bleach sanitizer and dirty towels. Marker has been used to label the container "Bleach". The marker is faded and rubs off easily, the container otherwise looks like a food container if the labelling were to come off completely. Misuse of this container may lead to chemical cross contamination.
      • Corrective Action: Operator switched the container with a white bucket labelled "bleach". All previous labelling on the which bucket was removed to prevent mishandling.
  10. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods were displayed at above 4°C in a stand up two door cooler in the kitchen area at 11:20 am. The operator stated that the food were kept in the refrigerator since last night. The environmental temperature inside of the refrigerator was measured at 9°C to 11°C by placing a probe thermometer on the rack for 20 minutes. The internal temperature of steak, prawns and rice was measured to be at 8.5°C, 9.5°C and 9.2 respectively. Operator does not maintain temperature records. It was also noted that water from the condenser was leaking onto the foods stored in the fridge. The condenser has dust build up. The racks in the fridge were quite old with paint chipping off which could itself be a source of contamination (chemical/physcial). As the foods were stored in temeperature danger for more than 2 hours the operator was asked to discard the temperature abused foods. 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: The operator discarded all the potentially hazardous foods and was told to post a sign “Not in Use” on the refrigerator until it is fixed. The operator was told to record and maintain temperature logs for the refrigerator once it is operational.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Can opener was observed to be accumulated with decomposing food residues and the table area surrounding the can opener has stains caused due to spillage of food. When questioned the operator mentioned, can opener is cleaner once every 2-3 days.
      • Corrective Action: The operator must ensure can opener is cleaned and sanitized after every use or atleast once every two hours when in use. This is not acceptable. The operator agreed not following the sanitation plan. A sanitation plan must be resubmitted for review.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was an unlabelled spray bottle in the kitchen area. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: The operator must ensure chemicals used in the premises are appropriately labelled to identify the contents.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap was missing at the hand washing sink, it was noted that during the same time an employee was chopping vegetables.
      • Corrective Action: The operator searched for the soap and kept it back at the hand washing sink. The operator must ensure handwashing sink is equipped with running warm water, soap and disposable paper towels.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither the employee nor the owner Sophia had foodsafe while the restaurat was operational.
      • Corrective Action: A person with FoodSafe training must be on-site whenever the establishment is open for operation. Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  11. Follow-Up Inspection

    3 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cupboards and shelves are worn and difficult to maintain in a clean and sanitary condition
      • Corrective Action: Cleaning, organizing and in some units repainting is needed.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No sign of cleaning schedules on the premises
      • Corrective Action: Cleaning and sanitizing schedules needed.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers not found in refrigeration units
      • Corrective Action: Provide reliable thermometers in refrigeration units
  12. Routine Inspection

    9 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration units not holding temperatures below 4 degrees C
      • Corrective Action: Repair doors on the large refrigeration unit in the kitchen to allow easy closing of the doors. Keep the doors closed unless moving food items in and out.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Household refrigerators in disrepair.
      • Corrective Action: Replace both household refrigerators
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Preparation does not appear to be regularly cleaned and sanitized.
      • Corrective Action: The kitchen area and back room storage needs a thorough cleaning and scheduled cleaning is required.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No Sanitizer detected in the dishwasher
      • Corrective Action: Manual addition of sanitizer required for every washing cycle
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were found on the furnace and in the furnace area
      • Corrective Action: Mouse traps need to be setup and continuously monitored and reset. Check the facility to determine where mice might be getting into the facility and take corrective action to prevent pest access.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The Kitchen and storage are showing a great deal of ware, walls do not have smooth cleanable surfaces
      • Corrective Action: Repainting walls in the kitchen and storage area are required.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher, coolers are in disrepair
      • Corrective Action: Thorough cleaning required. Scheduled cleaning is needed. Dish washer maintenance required. As this is a repeat offence it may require a new dishwasher be purchased.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: An old microwave oven is no longer working.
      • Corrective Action: Remove the microwave from the kitchen
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers found in refrigeration units
      • Corrective Action: Provide thermometers in the cooler and refrigeration units.
  13. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate 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 sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (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 (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Employees observed changing gloves between tasks without washing their hands. Employees observed handling food without washing hands beforehand.
      • Corrective Action: If gloves are to be used on-site, employees must follow proper hand washing practices. Hands must be washed before putting gloves on and between glove changes. After finishing a task, employees must wash their hands before starting a new task.
  14. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Whole pineapples were observed being stored on the kitchen floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food is stored atleast 15 cm above the ground to prevent possible contamiation from pests, chemicals, and other contaminants that can lead to serious illness of consumers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Containers containing salsa, onions, salad, etc were observed on the counter and subject to contamination by the fly infestation within the premise. (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
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Stack of frying pans being stored to the left of the stove and the shelf they were on were observed to be soiled in food debris.
      • Corrective Action: Wash, rinse, and sanitze area and pots to ensure no cross contamination occures. Increase cleaning frequency and intensity to accomidate food debris build up from cooking. OR move pots to a location where they are not subject to contamination
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of a larger amount of flys in the facility. (Public Health Significance) Flys may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Eliminate access to the building (shutting the front door) 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. Remove Fly traps above any food preperation area to prevent possibility of contamination of food items.