Goldbridge Hotel
6 Fergusson Ave Gold Bridge BC V0K 1P0 · Restaurant - Food Service
2 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All units must have thermometers present inside unit to verify temperatures Facility must have food surface sanitizer testing strips onsite. Bleach was used so chlorine sanitizer testing strips are to be used. Examples to be provided in email to operator.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Old equipment and some gaps in walls and ceilings were noted, these conditions can allow pest entry and harboring. Corrective Actions: • Ensure that opening and gaps are fixed and/or sealed. • Place additional non pesticide traps at entry points, under and behind equipment, in dry storage area and under ware washing areas.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher was not working and operator was arranging for company to repair. Temporarily the facility is manual ware washing and using disposable utensils and drink ware for customers. Corrective Action • Repair or replace the dishwasher so that it is in working order.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Back storage area was noted to have bare wood and walls were exposed without any panels or painted drywall. These conditions do not meet the requirements for surfaces to be easy to clean, durable, smooth, impervious to water, and non toxic. • Flooring in some areas such as the main kitchen area were observed to be worn out and in poor condition, including the concrete floor this might require resealing or epoxy again. These conditions do not meet the requirements for surfaces to be easy to clean, durable, smooth, impervious to water, and non toxic. • Observed multiple pieces of equipment that are no longer being used or required for food operations. These can create conditions that make it harder for proper cleaning and sanitation of facility. Corrective Actions: 1) Ensure that all the areas meet the required conditions for surfaces, this includes walls, floors, and ceilings. 2) Remove any equipment that is not being used or required for operations. Due to remoteness of area, the timeline provided for the flooring, walls, and ceiling work will be for completion of required items for next year Oct 2025. Ensure that the district EHO is updated regarding the progress of these corrective actions.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Laundry area and maintenance room was observed with no door dividing the rooms to the main kitchen area where coolers are located. These conditions can create a possible risk of cross contamination with food related operations. This area is incompatible areas/activities. Corrective Actions: • Install a door at this entry point to create another room space instead that is now separated from the kitchen space. This will prevent any risk of cross contamination from this area into the food facility area. This also helps to prevent entry of pests into the kitchen area
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel dispenser was placed some distance away from the handwashing sink, this can create accessibility issues and prevent proper hand hygiene practices. Corrective Actions: • Install or place a single-service product for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): 1) In the operators absence (Alaia) there must be at least one FOODSAFE certified staff member on shift at all times. Proof of staff FOODSAFE (onsite staff FOODSAFE) to be supplied by date noted above. Note: www.foodsafe.ca can be accessed for information on taking the course.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?