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Juices Corner Store

13 - 4916 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) One cutting board was discolored with some knife marks. (Public Health Significance) - discolored cutting board may signify the presence of bacterial biofilm, which may contaminate foods and cause foodborne illnesses.
      • Corrective Action: Operator immediately stopped using the cutting board. Operator to ensure the surface of cutting board is smooth and sanitary at all times,
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Implement used as scoop to obtain or move ingredients or product are left in product for ongoing use. (Public Health significance) - Improper scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Scoops was removed from food. 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate surface sanitizer observed. (Public Health Significance) Appropriate sanitizer should be used and the solution must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. No sanitizing solution for manual dishwashing present in facility. (Public Health significance) - Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Use appropriate (food safe) sanitizer as required and ensure to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications) Ensure facility always has sanitizing solution for dishwashing. Provide a 200 ppm soak for 2 minutes for all dish ware. monitor concentration.
  4. Initial Inspection

    0 infractions