Groundbirch Store
8445 271 Road, Groundbirch, V0C 1T0 · Restaurant
4 inspections
- Routine Inspection
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods were observed stored above 4°C. Temperatures in the walk-in cooler unit were fluctuating. Public Health significance: All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Operator is aware to move potentially hazardous cold foods to another part of the walk-in cooler where the temperature is more stable .
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (hot dogs) were observed stored below 60°C in the warmer. Public Health significance: All potentially hazardous hot foods must be stored above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Operator was educated that hot holding units must maintain a temperature of 60°C or above. The temperature of warmer was adjusted to 7 and hot dog in warmer measured 68 C before the end of inspection. Operator is aware to regularly monitor and ensure warmer is maintained at 60 C and above
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No active sanitizer was observed in the food premise. Operator brought liquid soap as a sanitizer for sanitizing food contact surfaces. Public Health Significance: Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of food and risk of food borne related illness..
- Corrective Action: Operator is aware to get sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT) for proper sanitization of food contact surfaces and utensils.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Boxes of foods at the back in the storage area were stored off the floor. However, in the walk-in cooler, boxes of foods were on the floor.
- Corrective Action: Operator is aware to store off the floor,at least 15cm or 6 inches off the floor in walk-in cooler too.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: Operator mostly takes the pre cooked hot dog from the cooler (where it thaws) to the hot holding unit. Sometimes they cook it in the microwave before putting in the hot holding unit.
- Corrective Action: Operator is aware to always cook the hot dogs to an internal temperature of 74°C (165°F) in the microwave before putting in the hot holding unit.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In storage area, packages of bottled water and drinks stored on the floor. Same in walk in cooler. Others stored on a wooden slap not 15cm/6" off the floor. This increases the risk of contamination of the products.
- Corrective Action: Operator is aware to buy stands, at least 15cm/6" off the floor on which to store foods in storage area as well as in walk in cooler
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]