Skip to content
Loading map…

Gather

223 Oceanview Drive, Daajing Giids (Queen Charlotte), V0T 1S0 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Brussel sprouts next to the deep fryer were left open to the air. (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. Add a lid to the brussel sprouts until they are to be cooked.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins Scoops were found in bins for sugar and flour at time of inspection. (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.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Milk in mini cooler by handwashing sink measured at a surface temperature of 7°C. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator moved the milk to a refridgerator unit that could maintain less than 4°C and decreased the temperature of the mini cooler. Operator later provided a photo of the mini cooler thermometer displaying less than 4°C as confirmation that the cooler now works properly. Monitor temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. If a potentially hazardous food item/perishable food item is subject to danger zone temperatatures (4°C-60°C) for more than 2 hours, discard the food item.