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Down To Earth Health Shop

5003 51 Avenue, Fort Nelson, V0C 1R0 · Restaurant

6 inspections

  1. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A prep cooler in the front area was at 11 C and there were a lot of beverage containers in the unit. Overstocked cooler units can lead to uneven temperature distribution and improper cold holding for perishable food that can promote the growth of microbes.
      • Corrective Action: The operator moved 70% of the beverage containers during the inspection to another cooler unit that was at 4 C. The operator was asked to monitor the cooler temperature and if the unit could not maintain a temperature of 4 C or less, to have the unit serviced. Ensure that coolers used for cold holding of potentially hazardous foods can maintain temperatures at or below 4 C to prevent temperature abuse. Monitor this cooler unit with a temperature log where the temperature is recorded every 4 hours.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A pot with soup on the stovetop had a temperature of 53 C. Hot foods that are not held at a temperature of at least 60 C can allow an uneven cooling in the food that can cause microbes grow and form spores that are not removed by reheating. Improper hot holding is one of the significant processes that can cause foodbourne illness.
      • Corrective Action: The operator brought the soup to a boil and then hot held at 68 C by the end of the inspection. Ensure that soup made at the facility is either hot held at 60 C or more to reduce microbe growth or cool the soup properly and reheat it for customer service. Food can only be reheated once. If the food is left at room temperature for an extended period, discard it.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Some shelving units at the back of the facility had lower shelves that were less than 6 in or 15 cm from the floor. Food and food equipment stored near the floor can be contaminated by floor debris.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Ensure that the lowest shelf in a shelving unit is at least 6 in or 15 cm from the grown or do not store food, packaging, equipment on the lowest shelf.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Several equipment in the facility including the dough mixer, espresso maker, coffee grinder, and panini press had dried food debris or build up of coffee grinds or carbonisation. Use of clean and sanitized equipment is essential to safe food handling.
      • Corrective Action: Ensure equipment especially ones used daily are cleaned and sanitized regularly.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are slightly elevated for cafe display cooler (approximately 6-7 C). Build up of ice was noted around air vents (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: Remove ice buildup. Continue to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° C at all times
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature was measured to be approximately 60 C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware.Gauge temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. If necessary, 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.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.