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Fort St John Curling Club

9504 96 Street, Fort St. John, V1J 3N5 · Restaurant

7 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Mop bucket stored together with clean items in the storage room (Public Health Significance) Increased risk of contamination of clean items and food contamination
      • Corrective Action: Operator removed the mop from the storage room and should ensure proper storage in janitorial room after use
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several food prep surfaces in the lounge area were unfinished. Proper finishing of surfaces in a food service facility allows for proper cleaning and sanitizing.Ceiling tiles found in the food prep area of the kitchen and lounge were porous and were not cleanable. A ceiling tile above the walk in cooler in the lounge was in disrepair. Surfaces including ceilings must be durable, impervious to moisture and easy to clean.The wall behind the dishwasher in the kitchen was in disrepair and there were missing floor tiles. Areas around the dishpit are exposed to high levels of moisture and require surfaces that are nonporous, smooth and easy to clean.
      • Corrective Action: Ensure that surfaces in the facility are finished to allow for proper cleaning and sanitizing.Ensure the ceiling tiles are nonporous, easy to clean and smooth. Replace or repair broken or stained ceiling tiles.Repair, refinish or replace the areas on the walls and floor in the dishpit area so that it is smooth, easy to clean and impervious to moisture.
  4. Follow-Up Inspection

    2 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several food prep surfaces in the lounge area were unfinished. Proper finishing of surfaces in a food service facility allows for proper cleaning and sanitizing.Ceiling tiles found in the food prep area of the kitchen and lounge were porous and were not cleanable. A ceiling tile above the walk in cooler in the lounge was in disrepair. Surfaces including ceilings must be durable, impervious to moisture and easy to clean.The wall behind the dishwasher in the kitchen was in disrepair and there were missing floor tiles. Areas around the dishpit are exposed to high levels of moisture and require surfaces that are nonporous, smooth and easy to clean.
      • Corrective Action: Ensure that surfaces in the facility are finished to allow for proper cleaning and sanitizing.Ensure the ceiling tiles are nonporous, easy to clean and smooth. Replace or repair broken or stained ceiling tiles.Repair, refinish or replace the areas on the walls and floor in the dishpit area so that it is smooth, easy to clean and impervious to moisture.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weatherstripping on exit doors had gaps that could allow the entry of pests. Gaps were found around pipes in the kitchen area that can allow the harbourage of pests.
      • Corrective Action: Ensure that weatherstripping on exit doors are in good repair to prevent the entry of pests.Ensure areas around pipes are sealed off to prevent the harbourage of pests.
  5. Routine Inspection

    6 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several food prep surfaces in the lounge area were unfinished. Proper finishing of surfaces in a food service facility allows for proper cleaning and sanitizing.
      • Corrective Action: Ensure that surfaces in the facility are finished to allow for proper cleaning and sanitizing.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Ceiling tiles found in the food prep area of the kitchen and lounge were porous and were not cleanable. A ceiling tile above the walk in cooler in the lounge was in disrepair. Surfaces including ceilings must be durable, impervious to moisture and easy to clean.
      • Corrective Action: Ensure the ceiling tiles are nonporous, easy to clean and smooth. Replace or repair broken or stained ceiling tiles.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The wall behind the dishwasher in the kitchen was in disrepair and there were missing floor tiles. Areas around the dishpit are exposed to high levels of moisture and require surfaces that are nonporous, smooth and easy to clean.
      • Corrective Action: Repair, refinish or replace the areas on the walls and floor in the dishpit area so that it is smooth, easy to clean and impervious to moisture.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The following equipment required deep cleaning and sanitizing: the coffee maker in the lounge area, fans, hardwater buildup on the three compartment sink sprayer, the ovens in the kitchen, ice machine had hardwater buildup, ice buildup in chest freezers and the mop sink.
      • Corrective Action: Ensure that equipment is maintained in a clean and sanitary manner to prevent foodbourne illness.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cookware including stock pots had excess pitting and were worn. Shelf liner in a back storage room was frayed and worn. The metal brush used for cleaning the gas burners was worn out. Worn equipment are diificult to clean properly and can contaminate food. A pizza hot holding unit was stored on the floor in a back storage area. Equipment and food stored on the floor cannot be kept clean or free from debris.
      • Corrective Action: Discard and replace worn equipment to ensure safe food handling. Ensure that food and food equipment are stored at least 15cm (6 in) from the floor to keep them from contamination and in a clean state.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weatherstripping on exit doors had gaps that could allow the entry of pests. Gaps were found around pipes in the kitchen area that can allow the harbourage of pests.
      • Corrective Action: Ensure that weatherstripping on exit doors are in good repair to prevent the entry of pests.Ensure areas around pipes are sealed off to prevent the harbourage of pests.
  6. Routine Inspection

    0 infractions

  7. Initial Inspection

    0 infractions