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Hotel Dawson Creek By Best Western

12217 4 Street, Dawson Creek, V1G 0A4 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The is no written Food Safety Plan in the facility.
      • Corrective Action: Provide a written Plan to the EHO, and maintain the Plan in the facility.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: The is no written Sanitation Plan in the facility.
      • Corrective Action: Provide a written Plan to the EHO and maintain the Plan in the facility.
  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing solution is used. Labele says "for industrial use only. Sanitizer must be approved by Health Canada for food contact surfaces. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Staff was unable to explain proper manual dishwashing steps. Dish washing is important in rendering the dishware safe for public use.
      • Corrective Action: Operators decided to switch to bleach solution. Solution was prepared in a spray bottle. Operator aware to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Staff was educated on the proper steps of manual dishwashing; wash (in warm water and soap), rinse (in clean warm water), and sanitize (let soak sanitizer solution of at least two minutes) then allow to air dry.
  3. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid operating permit was not posted in a conspicuous location at the time of the inspection. Valid permit must be available and posted in a location viewable to the public.
      • Corrective Action: The employee located the permit in office room and was told to keep it in a conspicuous location.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked oatmeal was held at 40°C at 9 am. Operator checked the hot holding unit and noticed it was set to a lower temperature. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: The operator voluntarily discarded the oat meal which was kept out at 4am in the morning. The operator to educate employees on importance of maintaining the temperature logs to avoid this situation in the future.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The operator was not following the sanitizing step while washing dishes. The operator was unable to demonstrate proper dishwashing technique. Improper cleaning and sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to foodborne illnesses
      • Corrective Action: The operator was educated on proper dishwashing technique. Sanitizer sink was set up and tested to check if the bleach solution is reaching 100 ppm.