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Eatery Burns Lake

321 Highway 16, Burns Lake, V0J 1E0 · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment (cup) is used as a scoop to obtain flour from bins.(Public Health Significance)-Using inappropriate equipment such as a cup to transfer flour exposes the flour to bare hand contact potentially leading to contamination of the flour.
      • Corrective Action: Ensure that scoops with handles are used for obtaining flour from the bins. They should be stored separately in a manner that the handles do not come in contact with the flour thereby preventing cross-contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was had meat residuals attached to it under the hard to clean surfaces.(Public Health Significance) -The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: Ensure that the meat slicer is disassembled and thorougly cleaned and sanitized with chlorine solution (concentration more than 100 ppm ) OR by quats solution (concentration more than 200 ppm). This should be done frequently.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration and freezer units are lacking working thermometers. (Public Health Significance)-Functional thermometers stored in cooling units help to identify if perishable food items have entered the danger zone (between 4 degree Celsius to 60 degree Celsius) for over than 2 hours. Additionally, having functioning thermometers allows for early detection of refrigeration issues preventing potential food spoilage.
      • Corrective Action: Ensure that all refrigeration and freezer units are equipped with working thermometers.
  3. 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.
  4. Initial Inspection

    0 infractions