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Kinuseo Cafe

275 South Gate, Tumbler Ridge, V0C 2W0 · Restaurant

7 inspections

  1. Routine Inspection

    3 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan was not provided upon request. Manager says documents are kept with receptionist and they were unavailable at the time of inspection. Food safety plans are to be kept onsite and accessible at all times.
      • Corrective Action: Ensure to provide a copy of food safety plan on site and make them accessible at all times.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cooking hood was observed to be maintained in an unsanitary condition. Ensure to have cooking hood cleaned and sanitized regularly as unsanitary condition can cause contamination of food been cooked.
      • Corrective Action: Clean cooking hood as it is been used.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan was not provided upon request. Manager says documents are kept with receptionist and they were unavailable at the time of inspection. Sanitation plans are to be kept onsite and accessible at all times.
      • Corrective Action: Ensure to provide a copy of food safety plan on site and make them accessible at all times
  2. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The exterior surface of some rubber garbage cans are soiled badly and not in a sanitary condition.
      • Corrective Action: Clean the exterior surfaces or replace the garbage cans with new ones. The Operator indicated that new cans will be purchased.
  3. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread buns are stored in a cardboard box.
      • Corrective Action: Replace the cardboard box with a container with smooth non-absorbent surfaces.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written Food Safety Plan was not observed in the facility.
      • Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan in the facility.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the left flat grill oven has significant amounts of grease and dirt accumulation.
      • Corrective Action: Clean the interior surface thoroughly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The exterior surfaces of two garbage cans in the pizza prep. area are soiled badly.
      • Corrective Action: Clean the surfaces thoroughly or replace the garbage cans.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the Kenmore upright freezer is dirty and corroded. The EHO was advised that a new freezer has been ordered.
      • Corrective Action: Clean the interior surfaces and replace the freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The Chlorine concentration in the dish washing machine is less than 50 ppm. In order to sanitize items, a Chlorine concentration of 100 ppm or more is required.
      • Corrective Action: Have the dish washing machine serviced so that Chlorine concentrations are at least 200 ppm. The use of Chlorine tests strips is recommended to monitor Chlorine concentrations.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A written Sanitation Plan was not observed in the facility.
      • Corrective Action: Provide a written Sanitation Plan to the EHO and maintain the Plan in the facility.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The paper towel dispenser in the pizza prep. area did not contain paper towels. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  4. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread buns are stored in a cardboard box.
      • Corrective Action: Replace the cardboard box with a container with smooth non-absorbent surfaces.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written Food Safety Plan was not observed in the facility.
      • Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan in the facility.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the left flat grill oven has significant amounts of grease and dirt accumulation.
      • Corrective Action: Clean the interior surface thoroughly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The exterior surfaces of two garbage cans in the pizza prep. area are soiled badly.
      • Corrective Action: Clean the surfaces thoroughly or replace the garbage cans.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the Kenmore upright freezer is dirty and corroded. The EHO was advised that a new freezer has been ordered.
      • Corrective Action: Clean the interior surfaces and replace the freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The Chlorine concentration in the dish washing machine is less than 50 ppm. In order to sanitize items, a Chlorine concentration of 100 ppm or more is required.
      • Corrective Action: Have the dish washing machine serviced so that Chlorine concentrations are at least 200 ppm. The use of Chlorine tests strips is recommended to monitor Chlorine concentrations.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A written Sanitation Plan was not observed in the facility.
      • Corrective Action: Provide a written Sanitation Plan to the EHO and maintain the Plan in the facility.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The paper towel dispenser in the pizza prep. area did not contain paper towels. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sliced meats and vegetables stored in a sandwich cooler were stored at above 4°C. The internal temperature of the meats was measrued to be at 9°C. 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. The temperature in the walk in cooler was measured to be at 16°C. Operator was thawing foods in the walk in cooler.
      • Corrective Action: Operator discarded the potentially hazardous foods from the refrigerator and will not be using the defective sandwich refrigerator until it is reparied by a professional. A sign must be posted on the refrigerator so as to warn employees from using it for storage. Operator must not use walk in cooler as a means of thawing procedure. Do not store potentially hazardous foods in the walk in cooler until it is repaired and can maintain a temperature of 4°C or lower.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The bleach sanitizer concentration level measured in the sanitizer buckets bottle placed in the kitchem were at 0 PPM. Inadequate sanitizer solution may lead to improper sanitisation of the food contact surfaces which in turn may lead to contamination of the other foods being prepared on the same surfaces.
      • Corrective Action: Operator refilled the bottle immediately with freshly prepared bleach solution. Operator to check the concentration of sanitizer with test strips once daily.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    11 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal temperature of sliced tomatoes measured 19 degrees Celsius due to unit left open for an extended period of time. Affected product was discarded.
      • Corrective Action: Ensure that all cold potentially hazardous food are held at 4 degrees Celsius or lower.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed multiple containers food stored uncovered in the walk-in cooler. Uncovered foods could be contaminated.
      • Corrective Action: Ensure that all stored foods that are not in the cooling process are covered to prevent airborne contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed multiple containers of food and food packaging stored directly on the floor of walk-in cooler and at the Hallway.
      • Corrective Action: Ensure that all food and food contact packaging are stored atleast six inches off the floor. This facilitates cleaning, monitoring of pest activity and prevention of contamination from spill.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy debris build-up on waffle maker and muffin baking trays.
      • Corrective Action: Ensure that all food handling equipment re properly cleaned and sanitized.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy grease build-up on the sides of ovens and fryers. This could attract pests and result in food contamination.
      • Corrective Action: Ensure that all food handling equipment are regularly cleaned and sanitized to maintain a sanitary environment and minimize pest attraction
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed heavy grease and debris build-up on wall and under oven and fryers. This could attract pests.
      • Corrective Action: Ensure that floor under hard to reach areas are regularly cleaned to minimize pest attraction.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed cracked and chipped Cambro containers and skimmer with broken wires being used.
      • Corrective Action: Ensure to inspect all food handling utensils and equipment for damages and discard when they are no longer easily cleanable or could contaminate food.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Observed more that three refrigeration/freezer units without thermometer.
      • Corrective Action: Ensure that each refrigeration/freezer unit is supplied with a thermometer..
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Observed employee touching his cellphone and did not wash hands prior to proceeding to prepare food.
      • Corrective Action: Ensure that all employees wash their hands when they may have become contaminated.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed employee wearing a finger cot preparing food without wearing gloves. Finger cots could fall off and get in to food being prepared.
      • Corrective Action: Ensure that gloves are worn over finger cots to prevent physical contamination of food.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had a food safety training certificate during inspection.
      • Corrective Action: Ensure that atleast one employee with food safety certificate is available per shift.