Skip to content
Loading map…

Hudson's Hope Lions Club

10310 Kyllo Street, Hudson's Hope, V0C 1V0 · Unknown

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A few of the hot holding compartment were operating at a temperature below 60C. (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
      • Corrective Action: Upon request the operator adjusted the hot holding equipment temperature regulator to maintain the required minimum hot holding temperature in all compartments
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) During the inspection, a frozen package of brisket was observed thawing at room temperature between 0800 hours (as reported by the operator) and 1506 hours (time of inspection). Thawing food at room temperature is an uncontrolled process. Portions of the product can remain within the temperature danger zone (4°C–60°C) for extended periods, allowing rapid bacterial growth and significantly increasing the risk of foodborne illness.
      • Corrective Action: The operator voluntary discarded the food; operator was advised to thaw foods using the lower compartment of the refrigerating unit, under cool running water or microwave. Foods thawed using cool running water and microwave must be cooked immediately.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (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.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Access to the handwashing station was blocked by used dishes and food products at the time of inspection. When a handwashing station is obstructed, food handlers are less likely to wash their hands as required. Failure to wash hands during food preparation is one of the leading causes of foodborne illness.
      • Corrective Action: The handwashing station must be kept fully accessible at all times. Remove all items blocking access and ensure the station is used exclusively for handwashing. Maintain the area free of dishes, food, equipment, or storage.
  3. Initial Inspection

    0 infractions