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James Donaldson Park - Concession

1924 75 Ave Grand Forks BC V0H 1H0 · Food Manufacturing - Food Processing

8 inspections

  1. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Premise must be supplied with hot running water in order to operate
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): None of the coolers were on at time of inspection and doors were propped open to avoid mildew, therefore could not assess. This will be assessed during Cannafest. It is the operator's responsibility to ensure the refrigerators are able to maintain 4°C and freezers are able to maintain -18°C for the duration of the event.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No running hot water in the hand wash sink inside the prep area. Hot and cold running water, sewer, and power available to the rest of the facility.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please ensure there are light tube sleeves or covers over the lights in all food prep areas to avoid physical contamination of food in case there is bulb breakage.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure there is hot running water at the hand wash station in the food prep area. The hand wash sink in the fryer area has hot and cold running water, soap, and paper towel - good.
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The 2 door fridge is too warm. Move the high risk perishables to another cooler until the fridge is at 4C or less.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No bleach was present for sanitizing. Arrangements were made to replenish.
  8. Monitoring

    1 infraction

    • 13.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Fridge with cheese storage was too warm. Door had not been closed tightly.