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Hart Wheel Inn Restaurant

2260 Hart Highway, Prince George, V2K 2X8 · Restaurant

5 inspections

  1. Complaint Inspection

    0 infractions

  2. Complaint Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler temperature was measured at 7.8 °C. Operator note the meat and vegetables are prepared this morning and all food will be used up on the day of inspection. Refrigeration temperatures for potentially hazardous foods must be stored at 4°C or under to limit the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator moved potentially hazardous foods to 5 other working refrigeration units on site and all items will be heated up to 74°C and used on the day of inspection or discarded. They have contacted their refrigerator unit technician during inspection to repair unit. Do not store any potentially hazardous food, including seafood, meats and cut vegetables, into walk-in cooler until it can be repair or replaced so that it can maintain 4°C or under
  3. Follow-Up Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler temperature was measured at approximately 8.7°C. Operator moved perishable items, such as meats and cut vegetables, to another cooler. Refrigeration temperature for perishable foods must be kept at a minimum of 4°C or below to prevent the growth of harmful microorganisms.
      • Corrective Action: Operator to repair or replace walk-in cooler.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted behind dry storage area. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Operator to clean and sanitize area where droppings are located and ensure openings that would allow for entry of pest is eliminated. A professional pest control operator is recommended.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is poor. Build-up of rust and dirt is observed on racks by the stove and inside cooler. Dishwasher racks have heavy build-up of debris. Dishes not in use are dusty and covered in food debris under the stove. Debris can contaminate food and food-contact surfaces.
      • Corrective Action: Operator to clean premises.
  4. Routine Inspection

    9 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Expired food items, canned fish and mangoes, were found in dry storage. Expired canned food may allow for growth of pathogens that increase risk of illness.
      • Corrective Action: Operator removed all expired food from storage.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination inside the walk-in cooler, kitchen and storage room. Contamination of food from contact with objects, especially dirty racks, can increase the risk of foodborne illness.
      • Corrective Action: Operator to cover or otherwise protect all food produdct from contamination.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Multiple knives have handles that are in poor condition where proper sanitation would be difficult. They are stored in food debris filled containers. Unused cutleries are dusty and not maintained. Dirty equipment and cutlery can contaminate surfaces and increase risk of illnesses.
      • Corrective Action: Operator to clean or remove dirty unused equipment and cutlery.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings were noted behind soda syrup storage. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases that can increase risk of foodborne illnesses.
      • Corrective Action: Operator to remove all droppings and clean area.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Backdoor is not sealed to prevent the entry of pests. Pest carry pathogens and may contaminate food contact surfaces and food products.
      • Corrective Action: Operator to seal backdoor gap.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise sanitation is poor. Heavy food and rust debris build up can be observed on all racks in the kitchen and coolers. Floors are dirty and build-up can be found underneath shelves and on some containers. Poor sanitation can contaminate food and food-contact surfaces.
      • Corrective Action: Operator to clean premises, especially rackings.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Cardboard boxes are used to store deep fried food items. Surfaces are not sufficiently durable to facilitate regular cleaning and sanitizing. Materials like cardboard boxes will harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator moved deep fried items to a pastic container.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple plastic tubs and metal containers have missing portion or crack. Proper cleaning and sanitation is difficult on cracks and uneven surfaces, this can lead to harbourage of microbes that can increase the risk of foodborne illnesses.
      • Corrective Action: Operator to replace or remove cracked containers.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items that are not required for operation are stored in the back area, causing unnecessary cluttering. This may contaminate food products and provide a harbourage site for pests.
      • Corrective Action: Operator to remove items not required for operation from back storage.
  5. Routine Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Observed leaking roof in the basement at the time of inspection. Operator is aware of the leak, has maintenance coming to fix the issue on Feb 10-2023 and food have been moved away. (Public Health Significance) leaks causes moist which an optimum environment for growth of micro-organisms that can lead to contamination and foodborne illnesses.
      • Corrective Action: Fix the leak and get rid of any moist/wet/ affected equipment to minimize the growth of micro-organisms and contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bowl used as scoops to obtain flour or move ingredients at the time of the inspection. (Public Health significance) - Scoop must have handles and must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops with handles in place of bowls or other containers to transfer ingredients
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination in the walk in refrigeration unit and in the food preparation area. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Only bring small amounts of food to be processed at one time, avoid bringing the whole box of pork tenderloins to the preparation/cutting area.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing, there was no running water in the public men's washroom. The facility is only doing take away meals, no sitting in services. Operator is aware and called the plumber to come on Feb10/2023. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled contact surfaces.
      • Corrective Action: Ensure the public washrooms hand wash station is adequately supplied and accessible. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.