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Dragon Gate Restaurant

2349 Quesnel Hydraulic Road, Quesnel, V2J 4H4 · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Complaint Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements (countainers without handles) used as scoops and are left in product for ongoing use including ingredient bins, salt bin or ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Use scoops with handles and 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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left on the floor and open to contamination in the walk-in cooler and walk in freezer. (Public Health significance) - Contamination of food from contact with floor, objects, or people can cause serious illness.
      • Corrective Action: Food and equipment must be stored at least 15 cm (6 inches) off the floor. Cover or otherwise protect all foods from airborne contaminants, physical contamination, drips from raw foods, and contact with floor and objects.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing were observed in the kitchen. (Public Health significance) Materials like raw wood 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. Proper materials and finishing is required to ensure adequate cleaning and sanitizing
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The sink available in the food processing area waas used for thawing food at the time of inspection. Staff washes their hands in the employee washroom, inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Initial Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements and inapropriate equipment without handles such as bowls used as scoops and are left in product for ongoing use including ingredient bins, ready to eat product. (Public Health Significance) Improper scoops (scoops without handles) and scoop storage exposes items to bare hand contact and potential contamination.
      • 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.