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Dumela Coffee And Ice Cream Shop

500 2 Avenue West, Prince Rupert, V8J 3T6 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The facility relies solely on a one-compartment sink for warewashing, with no backup if the dishwasher fails. (Public Health Significance) : Limited warewashing capacity may compromise sanitation and increase the risk of foodborne illness.
      • Corrective Action: The operator is planning to install a three-compartment sink during the upcoming renovation period. It is recommended to complete the installation within the requested timeframe and use a temporary two-compartment sink setup in the meantime.
    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Broken tiles were observed in multiple areas of the kitchen, including one next to the refrigeration unit and another at the kitchen entrance door. (Public Health Significance): Broken tiles in a food premises can lead to physical contamination and provide areas for bacterial growth, increasing the risk of foodborne illness.
      • Corrective Action: The operator has addressed the issue and plans to contact maintenance personnel to fix the broken tiles.
  2. Routine Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Facility only has two one compartment sinks, in addition to one handwashing sink. One is located in the dish area next to the dishwasher.
      • Corrective Action: Turn the sink next to the fryers into a produce only sink and do not use for ware washing. The dishwashing sink is to be used for washing and rinsing of dishes only and dishes are to be placed in the dishwasher for sanitization. If dishwasher cannot be run (due to long cycle lengths) then a large bin (large enough to hold the biggest ware) will be placed next to the sink to be used as a second compartment with 100 ppm chlorine (bleach). After sanitizing allow the dishes to air dry before reuse. Add a three compartment sink to the dish area during renovations.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Floor in the kitchen area by the sink is worn down with broken tiles from being under a cooler.
      • Corrective Action: When doing planned renovations replace the floor so it is smooth, durable, and easy to clean.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Lysol spray is being used to sanitize food contact surfaces. Lysol spray requires a longer contact time with the surfaces in order to be effective. These products also require a rinse with potable water after use. This is not feasible in food establishments due to volume and turnover of customers. (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: Discontinue using Lysol Spray. Ensure the sanitizer is 200 ppm chlorine (bleach). Quats may be used as an alternative, but follow manufacture's directions.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. No dedicated handwashing sink in the facility present. Facility was using their dishwashing sinks to wash their hands. (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. The operator added soap to a hand basin and dedicated it to handwashing only. Signs to be posted.
  3. Routine Inspection

    1 infraction

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
  4. Routine Inspection

    0 infractions