Gateway Lodge
1488 20th Avenue, Prince George, V2L 0A5 · Institutional Kitchen
2 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Observed meat slicer was not cleaned and sanitized properly after the last use and it contained the meat residuals attached to it under the hard to clean surfaces. Public Health Significance - The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
- Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71°C. Dishwasher reached 71°C in 7 cycles. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware.
- Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm Quats soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]