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Hypertension Escape

1501 102 Avenue, Dawson Creek, V1G 2E3 · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous food (PHF) is stored in the Vitara cooler at 7.5 to 11°C. PHFs must be stored at 4° C or less.
      • Corrective Action: Relocate PHFs to a cooler that can maintain 4°C or less. Reduce the temperature of the Vitara cooler to 4° or less. Install an accurate indicating thermometer in the Vitara cooler.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen floor is dirty and is littered with sweepings. The exterior of the dish washing machine is greasy and dirty. Drawer interiors are dirty. Lower sections of walls are dirty.
      • Corrective Action: Clean all surfaces thoroughly and maintain clean conditions routinely.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the rear storage room there items there prevent the room from being kept clean, including broken equipment, collapsed cardboard boxes and other items not required for the operation of a food service establishment.
      • Corrective Action: Remove items not required from the facility and maintain the room in clean condition.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops not stored in manner that prevent contamination of foods (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients and store the scoops such that they do not contaminate foods.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting boards are no longer in good working order. The cracks can become harbouring sites for pest.
      • Corrective Action: Operator is aware to get new cutting boards. Ensure all utensils, equipement used for cooking and handling foods are in good working order.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed that vinegar solution (not approved) is used as a sanitizer for food contact surfaces. (Public Health significance) - sanitizer needs to approved and safe for food contact to ensure that bacteria will not grow on surfaces and contaminate food.
      • Corrective Action: Ensure that the sanitizer is approved for food premises and it is safe to use on food contact surfaces such as bleach, QUATS, Iodine.