Hume Park - Goodies
525 Kelly St, New Westminster · Restaurant
8 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observation
- - During outside the operational hours, waffle cones
- for ice cream are left uncovered.
- Corrective Action(s): Corrective Action
- - Ensure to place waffle cones in a sealable
- container after service hours to prevent
- from contamination.
- - Staff voluntarily discarded the waffle cones during the inspection.
- Date To Be Corrected By : Immediately
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: The Operating Permit is not posted.
- Corrective Action(s): Post your operating permit in a conspicuous location.
- Violation Score: 1
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: Staff on duty could not locate a thermometer. He said he wasn't told to use one to check the hot dog temperature during training. This is a recurring issue over the years. Correction Order issued.
- Corrective Action(s): Visual inspection is not an accurate means to determine whether hot dogs have been adequately cooked/reheated. You must use a probe thermometer to ensure that the internal temperature has reached 74 degC before serving the hotdogs. Purchase a probe thermometer.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hot dogs were being kept in the hotholding unit at 56 degC.
- Corrective Action(s): Turn the temperature up. Food must be kept at 60 degC or above at all times.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 1) Once again, staff on-site is not aware of the proper dishwashing procecures. You only have 1 sink and no shelving for airdrying dishes,so you need to minimize the amount of reuseable dishes being used. As discussed, place the cinnamon/sugar mixture in a shaker with a handle and the relish in a squeeze bottle. When thawing hotdogs in the refrigerator, place whole bags in the cooler to reduce use of tupperware. Improper dishwashing is a recurring issue.
- 2) Countertops are cleaned with morning mist disinfectant which is NOT a sanitizer. This is also a recurring issue!
- Corrective Action(s): 1) Minimize tupperware use as discussed. You do not have a 3-compartment sink to adequately wash and sanitize dishes. At the end of each night, wash any tongs and dirty dishes with soap, rinse with water and then plug and fill up the sink with a 200ppm solution of bleach and water and soak the clean dishes in this solution for at least 2 minutes before removing and air drying.
- 2) Always have a 200ppm (1 oz bleach per ga water) made up and available for use.
- Correction Order issued for both these issues.
- Violation Score: 5
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]