FIXX Urban Grill
512 Highway 2, Dawson Creek, V1G 0A4 · Restaurant
3 inspections
- Routine Inspection
2 infractions
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: (CORRECTED DURING INSPECTION) Sanitizing bottles were not labelled. (public health significance): Proper labelling of sanitizers is crucial for ensuring they are used correctly and safely, preventing contamination and potential illness
- Corrective Action: Operator made aware and immediately labelled all bottles meant for sanitizing as "sanitizer".
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: No written sanitation plan on site. (Public health significance): A written procedure helps to ensure the safe and sanitary operation of the establishment.
- Corrective Action: Operator aware to provide an acceptable written sanitation plan. A template will be sent to operator for guidance.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures of line cooler in cooking area read between 11-13°C for some of the food items. (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: Operator is aware to monitor the temperatures of this unit regularly since it is in the cooking area with higher temperatures, adjust and have repaired if necessary to provide a temperature of 4°C at all times. Also, cover the content and unit to keep temperature at 4°C or below.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Raw meat observed above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: Ensure to always store raw meats below and isolated from ready to eat items and produce.
- 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, Shrimps/prawns observed thawed in a container of water in a sink. (Public Health Significance) 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: The container was immediately put under cold running water. Ensure foods are thawed under running cold water, in the fridge or in the microwave oven.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution for glasswasher. No sanitizer detected after several runs. (Public Health significance) - Glasswashers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended if chlorine is the sanitizer or 12 - 25.5 ppm if Iodine is the sanitizer. Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Glassware will be sanitized in the dishwasher. If providing hand sanitizing maually, glassware should be soaked for 2 minutes in 200 ppm bleach solution. 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.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]