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Home 2 Suites by Hilton

9519 111 Street, Fort St. John, V1J 0N1 · Restaurant

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The hot holding unit in use at the time of the inspection had inconsistent hot holding capacity.The operator mentioned that another unit was on order. It was recommended that the items in the current hot holding unit will be stored in the middle of the unit where the temperature was consistently at or above 60°C. Improperly hot held foods will be temperature abused and may promote microbe growth on food.
      • Corrective Action: All food from the hot holding unit was discarded as the breakfast area closed at 0930. Staff will monitor the temperatures of foods in the unit and reheat any foods to 74 °C that have fallen below 60 °C.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods including sliced cheese, spicy mayonnaise, sliced fruits, waffle batter were stored above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness The cheese, sliced fruits, spicy mayonnaise, and waffle batter were discarded during the inspection. The operator was asked to store cheese, sauces and sliced fruit in the nearby cooler and to keep a time record for the waffle batter such that the batter will be discarded after a 2 hour period of time.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins and ready to eat product including oatmeal and brown sugar. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. The scoops were removed from the product during the inspection and the operator will develop a plan for scoops to ensure that they are not left in the product.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The upper area around the spouts in a cold holding juice dispenser was found with dried juice. The presence of dried juice can be an attractant to pests and support microbe growth.
      • Corrective Action: Ensure that equipment including juice dispensers are cleaned and sanitized regularly especially areas that may have splashed product.