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Good Chef Restaurant Ltd

102 - 4299 1st Avenue, Prince George, V2M 1C5 · Restaurant

7 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed personal clothing kept in the same shelf with food. A jacket was placed on top of flour and other food items in the pantry. Keeping street clothes with food in a commercial kitchen may pose health risks, primarily cross-contamination from bacteria, viruses, allergens, and dirt on clothes transferring to food, which may cause foodborne illnesses.
      • Corrective Action: A food establishment operator must ensure that separate storage is available for personal items to prevent pathogen spread, protecting both customers and staff.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Used cleaning clothes were not kept inside a bucket with a sanitizer solution. Additionally, there was no bucket with a sanitizer solution to use. This may allow surviving pathogens to grow and may lead to contamination of food contact surfaces.
      • Corrective Action: Employee mixed a fresh sanitizer solution at the time of inspection. Unused cleaning clothes were obtained and the used ones placed for laundry. A food establishment operator must ensure that all cleaning clothes are kept inside a sanitizer solution when not in use.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection, no staff had food safe certification. Two copies of food safe were posted at the front section but none of them was at the premises during the inspection. A food safe certification provides staff with the essential knowledge to handle food safely, from proper storage and cooking to hygiene and preventing cross-contamination.
      • Corrective Action: A food establishment operator must ensure that at least one employee who is food safe certified is present in the absence of the owner or supervisor.
  3. Routine Inspection

    5 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Chicken was thawed in a vegetable sink without cold running water. Staff could not demonstrate proper thawing procedures of frozen meats. Improper thawing of chicken may allow surviving surviving bacteria to regrow to potentially harmful levels which may lead to foodborne illnesses.
      • Corrective Action: A temperature check was done and the chicken was at 1.6°C. Staff were educated on the proper thawing techniques and procedures. Always thaw chicken and any other potentially hazardous food inside a working fridge, under cold running water or cook from frozen state.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Freshly cut vegetables were stored at room temperature. Operator These minimally processed vegetables and ready to eat foods may pose a greater risk of causing foodborne illness because it exposes flesh and moisture that could serve as a growth medium for pathogens.
      • Corrective Action: Staff put the cut vegetables inside a walk-in cooler. A commercial food establishment operator must ensure that ready to eat food is handled in a manner that makes food safe to eat.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles containing bleach in the kitchen and customer service area were not adequately labelled. Labelling chemicals in a food establishment is of critical health significance because it may prevent accidental poisoning, and improper use of chemicals.
      • Corrective Action: Operator labelled the chemical containers during the inspection. A food premises operator must label all chemicals and similar agents used in a food preparation area to properly identify its contents.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed a kitchen employee not washing hands in between different tasks or after taking off gloves. Employee was observed handling raw meat and clean utensils without washing hands. Improper hand hygiene may lead to cross contamination of food and food contact surfaces which may lead to foodborne illnesses.
      • Corrective Action: The kitchen staff were educated on the significance of hand hygiene. This brought to the attention of the person in charge at the time of inspection. All food services workers in a commercial food establishment must practice adequate hand hygiene to prevent cross contamination of food and food contact surfaces.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection, no staff had food safe certification. A food safe certification provides staff with the essential knowledge to handle food safely, from proper storage and cooking to hygiene and preventing cross-contamination.
      • Corrective Action: A commercial food premises operator must ensure that at least one staff member is food safe certified in the absence of the operator.
  4. Follow-Up Inspection

    1 infraction

    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Avoid thawing whole chicken and pork meat under running water, especially if the chicken is not in its packaging. This can lead to contamination. Public health significance :Always clean and sanitize the sink before placing any food items inside to prevent contamination. Keep different types of meat separate to avoid cross-contamination. Thaw them in separate containers or compartments.
      • Corrective Action: Thaw foods under running cold water in their original seal packaging, in the fridge or in the microwave oven.
  5. Follow-Up Inspection

    6 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) At the sushi prep station, potentially hazardous food was stored inside an under-counter fridge that was not able to maintain the temperature of 4°C or below. The temperature for different items measured from 8 to 9°C. The operator confirmed that some items had been stored since last night, while others had been transferred in the morning. Public health significance - Potentially hazardous food must be stored below 4°C or bacteria could growth and make people sick.
      • Corrective Action: Operator immediately discarded all the potentially hazardous items measuring 8 to 9°C. Under-counter fridge cannot store potentially hazardous items until it has been fixed.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chopping block surfaces have lots of cuts and grooves, which makes it difficult to thoroughly clean. Public Health Significance: The cuts and grooves on the chopping block may harbour bacteria and can lead to cross-contamination. It is important for food contact surfaces to be smooth and non-absorbent.
      • Corrective Action: It is necessary to utilize a new cutting board that has features such as being smooth, easy to clean, and non-absorbent. New cutting board can be placed on top of the old chopping block.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine was in unsanitary condition. Public health significance - Dirt buildup was noticed inside the ice machine, which could cross-contaminate the ice and may cause illness among consumers.
      • Corrective Action: The ice machine needs to be washed, rinsed, and sanitized immediately.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould and dirt build-up was noticed around the condenser fan inside the walk-in cooler. Public health significance - Mould and dirt may get into the food stored inside the walk-in cooler, and could make people sick if consumed.
      • Corrective Action: Condenser fan needs to be cleaned immediately and maintained in a sanitary condition.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The cold water knob in the employee restroom is broken. Public health significance -It is important that there is cold water available, as staff members may not wash their hands properly after using the restroom. This could lead to contamination of food or surfaces that come into contact with it, resulting in food-borne illnesses. A handwashing sink must have hot and cold water, soap, and paper towels.
      • Corrective Action: Cold water knob must be fixed, and the handwashing sink available in the kitchen must be used until the washroom knob is fixed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inside the walk-in cooler, water dripping was observed behind the condenser unit. Public health significance - The dripping of water may lead to cross-contamination and spoilage of food stored under it, causing a foodborne illness when consumed.
      • Corrective Action: Operator to ensure that the condenser does not drip water onto food. Food must not be stored under it unless the food is properly covered or the dripping has stopped.
  6. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Carton of eggs was observed to be stored at room temperature overnight. Store-bought eggs are to be stored under refrigeration as they are considered a potentially hazardous food.
      • Corrective Action: Carton of eggs was discarded at time of inspection. Ensure that cold potentially hazardous foods are stored under refrigeration.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bucket of deep fry batter observed to have bowl sitting directly on the surface. Improper storage of food utensils and equipment in this manner will result in physical or bacteriological contamination of food.
      • Corrective Action: Ensure that equipment used to handle batter is not stored directly on the food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bowl of cooked beef observed to be stored directly on top of uncovered foods such as sauces,soups inside of prep cooler. Food items are to be kept covered wherever possible and separated to prevent potential cross-contamination.
      • Corrective Action: Food containers where covered at time of inspection, bowl of beef was moved. Ensure that foods are kept covered and protected from contamination.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Large portions of chicken, beef tripe observed being thawed under running water without packaging inside of 2-compartment sink. Exposed foods are subject to contamination, particularly if the sink used is not cleaned and sanitized on a regular basis.
      • Corrective Action: Ensure that foods are to be thawed in its original sealed packaging or in a sealed container.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was observed to be propped open with a piece of cardboard at time of inspection. An empty oil container was stored directly outside of the doorway, which may act as a pest attractant.
      • Corrective Action: Ensure the back door is kept closed when not in use. Remove used oil container and any other potential pest attractants from the premises.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood has significant buildup of grease, leading to drippings potentially coming in to direct contact with prepared food.
      • Corrective Action: Ensure that ventilation hood is kept clean as to prevent contamination of food.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Containers for sauce were observed to be in poor condition, with cracks on the lids and surface. Materials used to store any food are to be smooth and unbroken to allow for effective cleaning and sanitization.
      • Corrective Action: Replace the indicated containers. Ensure that re-usable food containers are cleaned on a regular basis.
  7. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) Health operating permit obstructed by plant during inspection.
      • Corrective Action: Operating permit was moved to central wall in service area.
    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Large containers of cooked rice, noodles, pork were being held at room temperature for approximately one and a half hours upon inspection. Operator stated that these items were typically held for two hours at room temperature before being put inside of the cooler. Cooling potentially hazardous food items at room temperature for extended periods is not a safe cooling method, particularly with large volumes of food, as the internal temperature of these foods may support bacterial growth that leads to foodborne illness. Foods must be cooled from 60 C to 20 C within 2 hours, followed by 20 C to 4 C within 4 hours.
      • Corrective Action: Foods were immediately moved to coolers during inspection. Smaller portioning of rice, noodles, pork for cooling at room temperature may be acceptable for shorter periods of time in the future.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Steam table used for hot holding was not turned on during inspection. Power bar switch was observed to be accidentally turned off due to how it was oriented on the adjacent wall. Two items in the steam table were measured at approximately 45 C (teriyaki sauce, lemon sauce). Inserts containing wontons and soup were at 60 C to 65 C.
      • Corrective Action: Steam table was turned on during inspection and table was turned to maximum heat setting. Ensure that foods stored inside of the tray are kept at 60 C or more at all times in the future.