Fort St. John Links Golf Course
12704 86 Street, Fort St. John, V1J 4M6 · Restaurant
4 inspections
- Follow-Up Inspection
1 infraction
- 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: There are shelving units with unfinished surfaces that cannot be cleaned throughout the facility. There are gaps in the walls under the dish pit and in the back storage area that can allow the harbourage of pests.(Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns..
- Corrective Action: Ensure that food surfaces are easy to clean, smooth and impervious to moisture. Ensure there are no gaps in the walls for the harbourage for pests..
- 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
- Routine Inspection
8 infractions
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Prepackaged beverages were kept on the floor in the storage shed. Containers left on the floor can be contaminated with floor debris.
- Corrective Action: Ensure all foods, food equipment and containers are stored at least 15 cm (6 inches) off the floor to prevent contamination.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination. Buns in a bag found in the chest freezer in the storage shed had the bag left open and spices found in the main kitchen and back storage area were opened and had spices on the outside of the container and shelves. (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. Clean and sanitize the outside of containers to prevent the attraction of pests.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The potato slicer found near the three compartment sink was dirty and had dried potato peel. Chest freezers found in the back storage area and in the storage shed were dirty on the outer lids and had ice build up inside the unit. The coolers had dirty fans, food debris in the door tracks, and rusted shelves in the kitchen and in the storage shed. The beverage cart had shelving with old chocolate bars and dirty disposable glasses. Improper cleaning of food equipment can allow the growth of microbes on the surface and cause foodbourne illness.
- Corrective Action: Ensure that all the equipment in the facility is cleaned and sanitized regularly to protect food from contamination. Include all equipment on the sanitation plan. It is recommended that the fans in the coolers are cleaned when dirty or at least monthly.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted in the facility on the front serving area in the lowest shelf and under the dish pit. (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. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located. Complete weekly pest control monitor tasks to verify the absence of pests.
- 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Several cutting boards at the facility including at the prep cooler were worn and had staining. A couple of wooden spoons were cracked. Improperly cleaned cutting boards can harbour mircobes that can cause foodbourne illness.
- Corrective Action: Replace or refinish cutting boards so that the surface is smooth and easy to clean. Replace cracked utensils.
- 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Spray bottles used for bleach were not labelled. Correct labelling of chemical bottles promotes safe chemical handling and safe food handling.
- Corrective Action: Ensure that all chemicals are in a labelled bottle.
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: There are shelving units with unfinished surfaces that cannot be cleaned throughout the facility. There are gaps in the walls under the dish pit and in the back storage area that can allow the harbourage of pests. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
- Corrective Action: Ensure that food surfaces are easy to clean, smooth and impervious to moisture. Ensure there are no gaps in the walls for the harbourage for pests.
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Paint and paint roller found stored in the front service area on the lowest shelf. Inclusion of non food establishment food can cause cross contamination of food.
- Corrective Action: Ensure that non food items are stored away from food handling and storage areas. Ensure that all storage areas are organized for easy access and smooth flow of food.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Pre-packaged bevarages were kept on the floor in the back storage area.
- Corrective Action: Place the bevarge items at least 6 inches off the floor.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Cutting boards have been subject to scratching and are worn out. (Public Health Significance) - inadequately maintained cutting boards can no longer be effectively cleaned and sanitized, leading to the growth of pathogenic microorganisms.
- Corrective Action: Resurface cutting borads or discard them if they are not capable of being resurfaced.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Observed spray bottle of glass cleaner without a label. (Public Health Significance) - Unlabelled chemicals could be used for a purpose that they are not intended for.
- Corrective Action: Label the the spray bottle of glass cleaner.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
3 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Internal temperature of sliced cheese in the cold top measured 9 degrees Celsius due to unit being left open for an extended period of time and not being properly stored in the Cambro container. Overfilling food containers limit proper air circulation.
- Corrective Action: Ensure that all potentially hazardous foods are stored in refrigerated containers below the fill line and are held at or below 4 degrees Celsius.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Observed raw beef burgers stored above pail of sour cream. Liquid from raw animal proteins could leak and contaminate ready-to-eat foods.
- Corrective Action: Ensure that all raw animal proteins including raw shell eggs are stored below ready-to-eat foods.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Observed more than three houseflies at the food prep area. Employees mentioned that the door has been left open for a while.
- Corrective Action: Ensure to install a door screen to prevent entry of pests if doors are frequently opened or may have to be left open for an extended period of time.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]