Hudson's Hope Tempo
9718 Beattie Drive, Hudson's Hope, V0C 1V0 · Restaurant
7 inspections
- Routine Inspection
1 infraction
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Hand washing station was inaccessible. A pile of uncleaned dishes were heaped in the sink. (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: 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.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) There were cartoons of food products left on the floor in the dry food storage room. Foods left on the floor are prone to moisture and pest infiltration. Improperly arranged cartoons of food products will also make it difficult to clean the storage room. Thus, foods are required to be stored 15 cm above the floor.
- Corrective Action: Operator noted that the foods were supplies received two days ago. Operator advised one on the staff members to properly arranged the supplies and ensure that they are kept 15 cm above the floor.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
2 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Two boxes of eggs observed on the floor in walk-in cooler. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness
- Corrective Action: Foods and equipment should be stored at least 6 inches or 15cm off the floor at all time. Moreso, raw eggs should be stored below or separate from ready to eat foods.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Bucket in which ice scoop is stored was dirty and not kept in sanitary manner. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: The bucket washed at time of inspection. Operator to ensure the ice scoop and bucket are washed and sanitized as often as needed.
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 105 - Remote Inspection
- Observation: A remote follow-up inspection of this premises was conducted by phone on 16-08-2024. The operator submitted photos and videos of the corrections done to the environmental health officer. An on-site inspection was not conducted by the environmental health officer but will be conducted in the nearest future.
- Corrective Action: N/A
- 105 - Remote Inspection
- Routine Inspection
4 infractions
- 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Potentially hazardous hot foods (butter chicken) below 60°C in hot holding unit. (Public Health significance) - All potentially hazardous foods must be stored cool at 4°C and below or hot at 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Food should be discarded after four hours and this unit not used again until it can maintain a temperature of 60°C or more. Operator to monitor and adjust the temperatures, and have serviced as required.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Two sinks present for manual dishwashing. Dishes are not sanitized. No sanitizer present at time of inspection. Sanitizing dishes is an important step in dishwashing as this is what renders dishware safe for use due to inactivation of pathogens.
- Corrective Action: Operator to get sanitizer and sanitizer all dishware before use immediately before continuing with any meal preparation.
- 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Hand washing drain is blocked and hot water tank is broken. (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: Kitchen closed until hand washing station drain is fixed and there is hot water in facility. 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.
- 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Initial Inspection
3 infractions
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Potentially hazardous hot foods (Chicken Curry) are stored at below 60°C. During inspection- butter chicken was being stored in a pizza warmer unit, the food was probed and temped 38°C at time of inspection. (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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. If unit is incapable of hot holding 60°C or more, you will need to replace unit, or remove food items every 2 hrs and out them in the fridge/freezer. No reheating in this case is allowed.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: When asked food handler how they sanitizer the counters, they were unable to provide that information. There was a sanitizer bottle available with little Quat solution inside. there was no indication that it was being used to sanitize the scounters - (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: Inadequate facilities provided for hand washing. hand wash sink was inaccessable at time of inspection - items being stored in front of it showing that it is not regularily used. (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: 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.
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]