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Fry Daddy's

400 Skeena Drive, Mackenzie, V0J 2C0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 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) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator to set up and store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Alternatively, you may use an approved sanitizer in a spray bottle with paper towel.
  2. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health operating permit was not made available at time of inspection.
      • Corrective Action: Contact Northern Health to receive a replacement permit if staff are unable to find one. The health operating permit is to be posted in a conspicuous location at the restaurant in view of the public.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine observed to have black mould growth. Contamination of ready-to-eat foods such as ice with mould or bacteria from unsanitary surfaces may contribute to foodborne illness.
      • Corrective Action: Clean and disinfect the ice machine to remove all traces of mould.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice maker machine was found with deposits build-up inside the machine.
      • Corrective Action: The deposits inside the ice machine may harbour pathogens and may cross contaminate the ice. The operator was told to properly clean and sanitize the Ice maker machine.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Not enough sanitization bottles were available at the time of inspection
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitization bottles with clean wiping cloths. Operator was educated on the cleaning and sanitizing procedures