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Harvest Kitchen & Spirits

585 Dominion Street, Prince George · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deep notches can be observed on prep cooler cutting board. Notches and deep groves on cutting boards are hard to clean and may harbour pathogens that can increase the risk of illness.
      • Corrective Action: Operator to resurface or replace prep cooler cutting board.
  2. Follow-Up Inspection

    0 infractions

  3. Complaint Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal items were seen kept next to the sandwich cooler. These items pose a risk of contaminating the food prepared in this area.
      • Corrective Action: Operator discarded the coffee cup and will ensure that all employees drinks are properly stored at a designated area away from the food and food contact surfaces. .
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: When questioned about the thawing procedures, the operator mentioned that the food would be left to thaw at room temperature on the counter. (Public Health Significance) Thawing at room temperature is uncontrolled, and over time, portions of the product may remain in the danger zone for extended periods. Based on the information, it was evident that the operator was not following the provided food safety plan or food safe practices.
      • Corrective Action: The manager must ensure that all staff members working in the kitchen are thoroughly trained and ensure they follow the food safety plan.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature observed in both kitchen and bar dishwashers. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C at the plate surface or more to sanitize dishware. Guage temperatures must meet manufacturer's specifications.
      • Corrective Action: Operator to immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log temperature regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles in the kitchen that contain soap water were not labelled. The bottle contains soap water and there was no sanitizer set up during the inspection. without proper labelling staff may accidentally use the wrong chemicals for cleaning or sanitizing. Test strips were not available. Improper sanitization of the surfaces may lead to increase in growth of pathogens and toxin production which may lead to food borne illnesses.
      • Corrective Action: Operator immediately set up new sanitizer bottles with QUATz sanitizer. Operator to order test strips from the supplier and have employees test the sanitizer concentration once daily.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Paper towels were not provided at two hand washing sinks in the kitchen and bar area. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator removed the boxes obstructing the sink area and provided paper towels. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  4. Routine Inspection

    0 infractions