Keg Steakhouse & Bar
582 George Street, Prince George, V2L 1R7 · Restaurant
4 inspections
- Routine Inspection
1 infraction
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Food debris was observed in crevices and the back side of a cleaned slicer. *Equipment food contact surface should remained clean to limit risk of cross contamination.
- Corrective Action: Operator to re-clean and sanitized meat slicer prior to using it again.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
3 infractions
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: A block of beef was observed to be at 41°C in the hot holding unit. Employee mentioned they directly moved the meat from walk-in cooler into the hot holding unit. This is not acceptable method of reheating the foods. When cooking/reheating potentially hazardous foods,It's essential to reach an internal temperature of at least 74°C for 15 seconds, regardless of the cooking method, to ensure safety.
- Corrective Action: As the meat was kept outside for less than 2 hours it was immediately roasted in the oven to reach 74°C. The operator should train the employees and adhere to their food safety plan to mitigate these risks. Internal temperature of all cooked foods must reach 74°C for 15 seconds and be recorded in log book.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigerators in Bar area and the one opposite to the stove were observed to be at 12°C and 9°C respectively. Employees mentioned, they moved the cold foods from walk-in cooler into the refrigerator at 3:00 pm. Bar cooler contains cream and some chopped vegetables.
- Corrective Action: All the potentially hazardous foods in the defective refrigerators were moved into a working refrigerator at 4°C or less. The operator to monitor and adjust the temperatures of defective refrigerators or have them serviced.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods such as bread, onion soup in the walk-in freezer were seen without proper lids. Bread was placed beneath snow crabs without lids. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- Corrective Action: Food must be always covered to protect it from contamination. Operator was told to cover the food with appropriate lids and ensure ready to eat food items (bread) are stored away from raw meats.
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
5 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous foods are displayed at above 4°C in a standup cooler front of the walk-in cooler at 5:00 PM. There were potentially hazardous foods like raw salmon and various sauces inside the refrigerator. A probe thermometer was used to check the internal temperature of a white sauce, a soy sesame sauce and raw salmon which were measured at 11.5°C and 6.6°C and 7.2°C respectively. The operator stated that the food was prepared and kept in the refrigerator at 3:30 PM (restaurant opens at 4:00PM) All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
- Corrective Action: Operator was told to not use the refrigerator unit and move the potentially hazardous food (meat slices, sauces) into a working walk-in cooler unit that maintains a temperature of 4°C or less. The operator to post a sign “Not in Use” on the refrigerator until it is fixed. Temperature records must be maintained and will be checked during the follow up inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous foods are displayed at above 4°C in meat drawers in the kitchen area. The environmental temperature of the meat drawers was measured at 7°C - 11°C. Internal temperature of the chicken and steak measured with the probe thermometer was 9.5°C and 6.8°C at 5:20 PM. Operator stated that the food was prepared and kept in the refrigerator at 4:00 PM. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
- Corrective Action: Operator was told to not use the refrigerator unit and move the potentially hazardous food (meats) into a working walk-in cooler unit that maintains a temperature of 4°C or less. Operator was allowed to use the drawers for storing a limited quantity of meats and use them within the 2 hour time limit. Operator encouraged to use time labelling method to use until the refrigerator is fixed.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Sanitizer testing strips for sink and surface sanitizer (lactic acid) and iodine test strips for glass washer were not available during the time of inspection. The use of ineffective sanitizer leading to improper sanitization of surfaces and equipment where it is being used upon may not be able to kill disease-causing organisms.
- Corrective Action: Operator to acquire the sanitizer strips to test and maintain the sanitizer concentration in the facility. Operator to use Quats sanitizer until the test strips are acquired. Operator to stop using the glass washer and use the three compartment sink to sanitize the glasses until the dishwasher is repaired and iodine test strips are acquired.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The ice machine had filth build-up inside the unit in the very back and on the sides. Operator mentioned ice machine is cleaned every 3 months. Mould, slime build-ups are good harbouring sites for pathogens such as Salmonella, Norovirus, or E.coli and can end up transferring to the ice and possibly making a consumer sick
- Corrective Action: Operator to clean and sanitize the ice machine and make the necessary changes to cleaning and sanitization plan to ensure ice machine is cleaned and sanitized more often.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The temperature of wash cycle for high temperature dishwasher was measured to be at 61°C to 66°C. The dishwasher temperature was tested for atleast 4 times and was run for more than 10 cycles. Improper cleaning and sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to foodborne illnesses.
- Corrective Action: The operator was told to get the dishwasher fixed and until then operator was asked to use three compartment sink for sanitizing the dishes by immersing them in quats sanitizer for atleast 2 minutes. Operator can use the dishwasher for washing and cleaning the dishes and the final step of sanitization must be done in the three compartment sink.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]