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Juice Five O

10401 10 Street, Dawson Creek, V1G 3T8 · Restaurant

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written Food Safety Plan in the facility.
      • Corrective Action: Provide a written Plan in the facility and to the EHO. This is the 3rd request.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written Sanitation Plan.
      • Corrective Action: Provide a written Plan in the facility and to the EHO. This is the 3rd request.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The thermometer used for measuring temperatures of food and refrigeration units is not in the facility. It's use is required daily in order to detect unsatisfactory temperatures which would call for corrective actions.
      • Corrective Action: Maintain a thermometer on site so that it is available to monitor food and refrigeration units' temperatures. Keeping a written record of observed temperatures and required corrective action is recommended.
  3. Complaint Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of spilled dried liquid and mould are present on wire shelves and the bottom surface of the pop display cooler in the front counter area.
      • Corrective Action: Thoroughly clean the surfaces so that accumulations are removed.
  4. Follow-Up Inspection

    2 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written food safety plan.
      • Corrective Action: Please provide a written food safety plan on site.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written sanitation plan on site.
      • Corrective Action: Provide a written sanitation plan on site.
  5. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: An open bag of sugar is stored on the floor of the kitchen.
      • Corrective Action: Place it in a covered container elevate off floor.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written food safety plan on site.
      • Corrective Action: Prepare a written food safety plan and maintain it on site.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior of the kitchen microwave is dirty.
      • Corrective Action: Clean the microwave thoroughly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The interior of the small sink cupboard has accumulated dirt/ wood particles and small insects are present.
      • Corrective Action: clean the cupboard thoroughly and rest the insects.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written sanitation plan on site.
      • Corrective Action: Prepare a written sanitation plan and maintain the plan on site.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    3 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 was less than 71C (68C) after 5 tries. (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 Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer containers or spray bottles observed. (Public Health Significance) Sanitizing solutions are required in a facility at all times to sanitize surfaces. This destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Ensure to have a sanitizer solution at all times in the facility and always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operators FoodSafe certificate has expired.
      • Corrective Action: Operator is aware to renew FoodSafe certificate.
  8. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed that sugar, bouillon powder, and soup toppings were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed during the inspection that operator wipes down food contact surface with water and a cloth. (Public Health Significance). A sanitizer is needed to destroy bacteria on food contact surfaces to prevent contamination of food.
      • Corrective Action: 1. Ensure that the sanitizer that is being used for food contact surfaces are approved for food contact surfaces such as bleach, QUATS, or Iodine.