Grand Forks Inn
2729 Central Ave Grand Forks BC V0H 1H2 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Disposal cups intended for food service were observed to be stored in the washroom.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Coffee and tea pods were observed to be stored in the washroom.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Black creamer refrigerator near main entrance had an ambient temperature of ~10C. Please have this adjusted or serviced so that it can maintain hazardous foods at 4C or lower.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): (1) Small fridge for creamer was at 8°C; it was adjusted immediately by staff to 4°C (2) Fridge holding milk for cereal was found at less than 4°C - good.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Egg maker was stored in the back staff washroom/storage area. Spoke to staff on site regarding the importance of hygiene and not to keep food preparation items in the washroom. Please move the egg maker so that it is protected from external contamination. Also, a sanitizer solution (such as bleach) must be used as a last sanitizing step when cleaning the egg maker.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): A sanitizer solution (such as bleach) must be used as a last sanitizing step when cleaning the egg maker.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Egg maker was stored in the back staff washroom/storage area. Spoke to staff on site regarding the importance of hygiene and not to keep food preparation items in the washroom. Please move the egg maker so that it is protected from external contamination. Also, a sanitizer solution (such as bleach) must be used as a last sanitizing step when cleaning the egg maker.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Front sink must be equipped with liquid soap and paper towel to facilitate handwashing.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Staff onsite was unsure whether or not the operators or Cora (person who prepares the continental breakfast every day) has FoodSafe certification.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site during inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site during inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are signs posted to remind staff to wash hands?