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Joe Boo's Fast 'N' Fresh

18957 Highway 16, Dome Creek, V0J 1H0 · Unknown

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were observed in the facility. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where flies are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation of premise was poor in some areas of the facility. Grime and debris could be found on floor, equipment and on some other surfaces. Clutter was observed outside the food mobile. Poor sanitation can increase the risk of contamination of food, lead to pest infestations, as well as increase the risk of foodborne illness.
      • Corrective Action: Ensure that all surfaces, including food contact surfaces, walls, floors, and equipment are cleaned on a regular basis.
  2. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods, including bacon, sausage and cut onion, was stored at 9 °C inside two coolers one located right next to the dishwashing sink and the other one located next to the counter table. It is unclear how long potentially hazardous food had been stored inside the cooler for. No temperature log were available. All potentially hazardous foods must be stored at below 4°C or above 60°C, out of the danger zone to prevent microbial growth and risk of foodborne illnesses.
      • Corrective Action: Potentially hazardous food items were discarded and notify operator put out "Do not use" signage on problematic coolers. Other low risk food items are moved to working refrigeration units that maintain a temperature of 4°C or less.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine Sanitizing spray bottle concentration was measured at 10 ppm. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of food from improperly cleaned surfaces to reduce the risk of foodborne illness.
      • Corrective Action: Change sanitizing solutions as required to always maintain 200 ppm concentration.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation of premise was poor. Food debris could be found on floor, equipment and inside refrigeration units. Garbage bin was overflowing and cluttering was observed outside the food mobile. Poor sanitation can increase the risk of contamination of food in premise, increase the risk of foodborne illness.
      • Corrective Action: Clean floor, refrigeration units and equipment.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was an unlabelled spray bottle in the kitchen area and when questioned the operator was not sure of its contents. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: The Operator was told to label the spray bottles to easily identify the contents inside.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Toothbrush and toothpaste were stored above the two-compartment dishwashing sink. Toothbrushing at dishwashing sink could result in contamination of food processing equipment.
      • Corrective Action: Remove toothbrush and toothpaste from premise.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigerator are missing thermometers. Consistent temperature log is crucial in determining weather potentially hazardous food has been left in the danger zone (between 4 degree Celsius to 60 degree Celsius) for more than 2 hours. It can also ensure that any abnormality of refrigeration units will be caught early before any major issues occur.
      • Corrective Action: Ensure all refrigerating units in the premise are equipped with a working thermometer. The operator was also instructed to ensure a temperature log is available and maintain consistency recording the temperatures twice daily.