Golden Husky Travel Centre
1050 Trans-Canada Hwy Golden BC V0A 1H1 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 3 food containers were observed to be left open without a cover in the walk-in cooler. All food items must be stored with a secure cover to protect them from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The two walk-in Freezers were observed to be in need of cleaning, as lots of debris was observed on the floors. 2. The large dry storage area was in a state of disarray. Boxes were stored all over the floor, making it difficult to move around.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine Test strips were not able to be located.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The Low temperature dishwasher measured at 0ppm chlorine. Multiple runs with the dishwasher still measured at 0ppm chlorine.
- 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): A build-up of grease and food debris was observed underneath and along the sides of the cooking/grilling lines. This build-up of grease and food debris increases the risk of food contamination and pest attraction.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap was available at the handwashing station.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Upon inspection, it was noted that the main kitchen hand sink did not have any soap available at the station.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Upon inspection, it was noted that handsink was blocked with packaging material from frozen good.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1) Upon inspection, it was noted that raw burger meat was being thawed at room temperature.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperatures of the cook line refrigeration units measured ~10°C at the time of the inspection. Potentially hazardous foods must be stored less than 4°C. All potentially hazardous foods were transferred to a working refrigeration unit.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher was not able to dispense chlorine after 5 cycles. The dishwasher must function as intended with a minimum concentration of 50ppm chlorine during times of operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?