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Fort Nelson Hotel - Restaurant, Sierra Lounge & Bar

5110 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

7 inspections

  1. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Oil is dripping in the deep fryer. (Public Health significance) - dripping oil may cause fire hazard and attract pests, increasing the risk of food contamination.
      • Corrective Action: Operator to clean the deep dryer and ensure oil is not dripping. Operator to maintain the deep fryer clean and sanitary 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) Foods stored in the black standing fridge were not held at 4C or colder. (Public Health Significance) - All potentially hazardous foods must be stored outside the temperature danger zone (i.e. store below 4°C or above 60°C) to prevent bacterial growth and food borne illnesses. Food stored in temperature danger zone (between 4°C and 60°C) could facilitate a significant growth of pathogenic bacteria, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator voluntarily discarded the affected potentially hazardous. Operator to ensure all the cold holding units can keep food at 4C or colder at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Florescence light tubes near the stove are not covered with shatter proof cover. (Public Health Significance) - Glass and other chemicals may contaminate food and food equipment when shattered.
      • Corrective Action: Operator to cover all lights with a shatter proof cover.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Food debris found on the shelves for storing sanitized pots and inside the oven. Knives hanging on the wall were not clean. (Public Health Significance) - food debris may support rapid bacterial growth. Food debris in the oven can burn and produce smoke, which may contaminate food.
      • Corrective Action: Operator immediately cleaned and sanitized the food contact surfaces. Operator to ensure all the food and non-food contact surfaces sanitary at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The wall behind the stoves is lined with grease. The vent near the stove is greasy and dusty. Oil is dripping from the deep fryer. (Public Health Significance) - grease can trap dust and pathogens that will increase the chance of food contamination.
      • Corrective Action: Operator to clean and sanitize the walls, cents, ceilings and equipment, and maintain their cleanliness at all times.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The surface of the door in the walk-in cooler is not smooth. (Public Health Significance) - rough surface is hard to clean and may increase the risk of food contamination.
      • Corrective Action: Operator to ensure the door is smooth and non-absorbent.
  3. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered in cooler and open to contamination. Also, in stand up freezers, raw meats not stored separate from pre/cooked foods. Lastly, boxes of oil and cutlery observed on the floor in storage room as well as in walk-in freezer. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Foods should be stored at least 6 inches or 15cm off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Opened boxes containing candy and food containers were placed on the floor of dry storage room. (Public Health significance) - unprotected food or food containers placed on the floor is easily contaminated by dust, vermins and sewage, potentially causing foodborne illneses.
      • Corrective Action: Operator immediately put the boxes at least 15cm off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer observed on-site. (Public Health Significance) Sanitizing solutions must always be presnet and 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: Opderator made to prepare sanitizer (bleach) solution. Aware to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wet/damp wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Wipes were removed from the counter and put in sanitizer solution. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Under over-steamer equipment, accumulation of crumbs and debris observed. Under prep tables, in between large equipment. These conditions could attract pest which can contaminate foods.
      • Corrective Action: Ensure all vertical and horizontal areas in food premises is cleaned regularly to prevent conditions that could attract pest.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food contact surfaces/cutting boards observed to no longer be in good working order. Surfaces are not smooth and easy to clean. Also, food contact surfaces observed to be rusted and old. (Public Health Significance) Surfaces with cracks and gaps are not safe for use as these could harbour bacteria which could then contaminate foods. Rusty surface could contaminate foods.
      • Corrective Action: Operator aware to get new cutting boards. Ensure food contact surfaces are always smooth and easy to clean. Although the rusted surfaces are not in-use, they should be maintained in sanitary manner to prevent attraction of pest.
  4. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inserts storing holandaise sauce, au jus, gravy were measured significantly below 60 C at time of inspection. All potentially hazardous foods must be stored either below 4 C or above 60 C to prevent growth of micro organisms.
      • Corrective Action: Temperature was adjusted at time of inspection. Ensure that these foods are kept at 60 C or greater or below 4 C.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility in corner of dry food storage area. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. If available, the use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is unable to close and seal effectively, leaving a significant gap for pest entry into the kitchen facility. Discarded food is present in the immediate area where mouse droppings were noted.
      • Corrective Action: Repair or ensure that door is able to be sealed from pest entry. Ensure that food is not left on the floor.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Bowl stored in hand washing station at time of inspection. (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. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Foods observed in a basin in an ice bath on the counter. This is due to no psace in line cooler. Refrigeration Temperatures were 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: Staff is aware to monitor this temperature to ensure it is always at 4°C or below. More ice was added into the basine. Staff is also aware they can move potentially hazardous foods to working refrigeration units when the foods are not in use.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In one of refrigeration units, raw meat was stored above bread. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: The meat was immediately put at the bottom. Staff is aware to store raw meats below and isolated from ready to eat items and produce.
  7. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at 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 possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has gaps that may allow entry of pests. There are also gaps between tiles and some counters that may allow harbourage of pests.
      • Corrective Action: Eliminate entry points for pests and resurface harbourage sites.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Damaged or missing tile in serving area, as well as other areas of kitchen. Duct tape was used to repair one of the corners of the food preparation tables in the kitchen. Wooden flooring is also present in dry storage area and other areas of the kitchen.
      • Corrective Action: All surfaces that contact food and utensils should be resurfaced or replaced to a material that is smooth, impervious to moisture, and easily cleanable. Flooring material should also be smooth, impervious to moisture, and easily cleanable.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 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.