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Humpty's Family Restaurant

11724 Alaska Road, Fort St. John, V1J 5T5 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cartoons of food products were left on the floor in the dry storage area. This could lead to moisture infiltration and damage to the food. It could also be an attraction for pest infestation.
      • Corrective Action: Always remember to store all food items at least 15cm above the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Equipment used as scoops were left in product for ongoing use (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.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Coffee Creamers were measured at a temperature at 12.7 degrees Celsius. Additionally, various food products left on the counter (eggs, mixtures, cut up vegetables) after preparation were measured at 19.2 degrees Celsius.
      • Corrective Action: Move the perishable items into a fridge that can maintain a temperature below 4 degrees Celsius.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had a build-up of grime and bio-film (bacteria) growth.
      • Corrective Action: Remove the ice. Clean and sanitize your ice machine. Increase the frequency of cleaning and sanitizing this equipment.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Heavy debris build-up was observed on various kitchen equipment and utensils, including the deep frier, walk-in fridge, and prep cooler area.
      • Corrective Action: Preform a deep clean of the kitchen this includes removing all debris build-up, cleaning, and sanitizing the food preparation areas.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen Sink was leaking water continuously.
      • Corrective Action: Repair/Replace the leaking plumbing fixture to ensure the equipment is in good order.
  4. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods such as chopped onions, tomatoes and cheese are stored at above 4°C in sandwich cooler in the kitchen area. The temperature was measured to be at 12°C. The operator mentioned that these foods are stored for more than 2 hours in the sandwich cooler. Five trays of Eggs were seen kept on the counter in the kitchen area at room temperature. 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: The operator discarded the temperature abused onions, tomatoes and cheese. Moved the eggs into working refrigerator. The top section of sandwich cooler must be checked to verify the air flow and repair the refrigerator if necessary.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Proper sanitization of food contact surfaces is not being followed. Sanitizer bottles/buckets were not set up in kitchen area.
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitizing buckets with clean wiping cloths. Operator was educated on the cleaning and sanitizing procedures
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.