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Fulin Restaurant

340 Anderson Drive, Quesnel, V2J 1G2 · Restaurant

3 inspections

  1. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator mix detergent and chlorine for manual dishwashing, operator was unable to successfully describe the correct method for manual dishwashing; proper wash, rinse, and sanitize step. (Public Health significance) -Mixing detergent with sanitizer may reduce the effectiveness of the sanitizer and inadequate sanitizing rinse solution may lead to cross contamination and foodborne illnesses. Provide a minimum concentration of 100 parts per million (ppm) unscented bleach solution or 200 ppm quats as required to effectively sanitize dishware.
      • Corrective Action: Immediately initiate manual dish washing sanitizing (chlorine) solution to provide a 100 ppm soak for 2 minutes for all dish ware. Proper wash, rinse, and sanitize step required, monitor and log sanitizer concentration regularly so you know when adjustment is required.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Crevices on worn out wood cutting board used for chopping meat. Observed a table in the kitchen with a cardboard used as table cover. (Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing are required to ensure adequate cleaning and sanitizing. Materials like cardboard will absorb juices, harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Removed the worn out wood cutting board and replaced it with a smooth surface cutting board. Remove the cardboard or temporal refinish surfaces to provide a durable easy to clean surface.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Follow-Up Inspection

    1 infraction

    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The employee washroom close to the kitchen has no running water for handwashing, a sign has been put on the door (Out of Order). Ensure staff use an alternative washroom to avoid staff coming to wash their hand in the kitchen after using the washroom.
      • Corrective Action: Ensure no employees use the washroom until it has been fixed. Operator aware of the repairs needed.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment without handle is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop must have handles and must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops with handles in place of bowls or other containers to transfer ingredients/food
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: High volume of precooked foods were left uncovered open to contamination - at room temperature and in the walk-in refrigeration unit. (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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed reusable wiping cloths laying around not in sanitizing solution. Public Health significance) - wiping cloths can harbour and encourage the growth of pathogens that can cause foodborne illnesses through cross-contamination of food surfaces.
      • Corrective Action: Store wiping cloths in sanitizer solution between uses.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The facility has a lot of clutter (empty boxes not in use, old newspapers/magazines), waste residual has been allowed to accumulate.. The walk-in fridge and freezer needs reorganizing, observed too much food and some foods on the floor.
      • Corrective Action: Food must be stored in a manner that prevents cross contamination, at least 15 cm (6 inches) off the floor (including the walk-in fridge and freezer). Ensure a deep clean is done in the kitchen area, and do not create a nuisance.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for employees hand washing station in the employees' washroom - no running warm water available at the time of the 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 that employee's washroom is fully stocked with running warm water, soap and paper towels.