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Fly Away Coffee

4141 Airport Road, Prince George, V2N 4M6 · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizing solution (quaternary ammonium) was observed to be greater than 200 ppm. Public Health Significance: Sanitizing solution (quat) at high concentration used on food contact surfaces/equipment can leave chemical residue which can contaminate food and lead to adverse health effects if such food is consumed.
      • Corrective Action: Educated employee on-site on how to reduce the concentration to the desired concentration of 200 ppm and how to test for this with the test strip. Employee was able to bring the concentration down to 200 ppm. Operator to ensure concentration does not exceed 200 ppm at all times.
  2. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (butter and cream pods) were stored at a temperature above 4°C. Public Health Significance: All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possible food borne illness if these items are consumed.
      • Corrective Action: The butter and cream pods were immediately discarded.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (pastries with cheese filling) were displayed at a temperature above 4°C for more than 18 hours. Public Health Significance: All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possible food borne illness if these items are consumed.
      • Corrective Action: The food items subjected to temperature abuse were discarded immediately.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. Public Health Significance: Using wiping cloths to clean contact surfaces without submerging them in a sanitizing solution can lead to contamination/cross-contamination of food/food contact surfaces and serve as a breeding site for pathogens.
      • Corrective Action: Employee to ensure paper towels are used in place of wiping cloths (since sanitizer bucket is not available) to clean contact surfaces and discarded after every use.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Paper towel not available at handwashing station. 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. The absence of paper towel for proper hand drying negates the benefits of handwashing.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee on-site has no FOODSAFE certificate. Public Health Significance: Lack of training on how to handle food safely, basic hygiene, cleaning and sanitation increases the risk of food contamination/cross-contamination, as such tasks will be ignored or performed incorrectly.
      • Corrective Action: Operator to ensure all staff members enroll and complete the FOODSAFE training and certificates sent to the health authority after completion.
  3. Initial Inspection

    0 infractions