Highline Restaurant

6650 Seton Portage Rd Seton Portage BC V0N 3B0 · Restaurant - Food Service

2 inspections

1. MonitoringJun 2, 2026

   9 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • No test strips available on site for quat or chlorine based sanitizer. • No thermometer available for monitoring temperature of final rinse cycle in high temp dishwasher. Corrective Action: • Acquire test strips for both the quat based sanitizer and the chlorine based sanitizer • Acquire a waterproof max registering thermometer for monitoring the temperature of the final rinse cycle in the dishwasher.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): • Rear door was open at the time of the inspection. Once closed, a gap remains at the bottom of the door which may allow for the entry of pests • Minor evidence of rodent activity under the dish pit. • Food debris present that is an attractant for pests including insects and rodents. • Moderate amount of flies observed in the kitchen Corrective Actions: • Ensure the rear door remains closed at all times until a screen is installed. Once installed, ensure the screen seals around the door opening to protect against the entry of pests. Replace the weather stripping at the bottom of the rear door. • Monitor daily for rodent activity, and contact pest control operator if signs of rodents persist. Clean and sanitize any areas with rodent activity and discard any food that has been in contact. • Remove all attractants by thoroughly cleaning and sanitizing all areas of the kitchen. • Install additional fly traps. Choose areas that are not above food prep or storage areas as discussed.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Lactic acid sanitizer had 0ppm when tested. Spray bottles with chlorine were mixed with soap and had 0 ppm available chlorine. Chlorine bottles were dumped, rinsed, and new sanitizing solution prepared without soap added. Operator will prepare new solution in this manner daily, and test concentration with test strips.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Stand mixed in dry storage room covered in flour and food debris. This is not only an attractant for pests, but risks contamination of food prepared with the mixer. • Fry slicer has built up caked on food debris and is not regularly cleaned and sanitized. • Wiping cloths observed stored on worktops. This is a breading ground for pathogens and can lead to the contamination of food. • Operator pet observed freely wandering into restaurant. Corrective Actions: • Clean and sanitize all parts of the mixer. Clean and sanitize after every use moving forward, Add to your sanitation plan. • Clean and sanitize the fry slicer. Clean and sanitize every 4 hours when in continuous use, or after each use if used occasionally. Add to your sanitation plan. • Prepare a bucket of sanitizing solution for storing all wiping cloths. Replace the solution as often as necessary to maintain an adequate concentration of sanitizer. • Ensure all animals other than certified service animals do not have access to the premise. Install doors as needed to prevent access to the kitchen.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Shelves in the dry storage area are unsealed wood, and are currently lined with cardboard. Cardboard and unsealed wood are absorbent and can harbor pathogens. Corrective Action: Remove all cardboard from the kitchen, and paint or replace the shelves in the dry storage so they are smooth, impervious, and easy to clean.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Kitchen hand wash station paper towel dispenser was empty, and staff were using a cloth towel for drying hands. Cloth towels can harbour pathogens which can contaminate food. Corrective Action: Refill the paper towel dispenser. Remove the cloth towel and use only single use paper products for drying hands.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Food Safety Plan not available on site • Temperature logs are not maintained. Corrective Actions: • Ensure a copy of the Food Safety Plan is available on site for reference by staff • Monitor and record temperature of all fridges, freezers, and hot holding units at least once daily. Template provided.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • No Sanitation Plan available on site. • Sanitation logs are not maintained. Corrective Actions: • Ensure a copy of an updated Sanitation Plan is available on site for reference by staff. • Monitor and record the concentration of all sanitizing solutions, and temperature of final rinse cycle in high temp dishwasher(s) at least once daily. Template provided.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Primary operator FoodSafe certification is expired. Operator must recertify and provide certificate to EHO when complete.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
2. MonitoringSep 7, 2022

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Prep cooler was measured with temperatures at 8-10°C. • All other temperature control units were satisfactory Corrected During Inspection • Thermometer measured food still within the ≤4°C was removed and placed inside a working (measured at ≤4°C) cooler unit. • Food items measured ≥4°C for more than 2 hours were discarded. • Operator was told not to use this unit unless verified that temperatures are at ≤4°C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • No sanitizer test strips available onsite • Also it is highly recommended that you have a dishwasher safe (max temp reading) thermometer available onsite for the high temperature dishwasher
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.