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Kitimat Chop Suey

426 Enterprise Avenue, Kitimat, V8C 2E2 · Restaurant

12 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. Sanitizing solutions 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.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach)
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up of food debris on refrigeration unit door handles. Observed build-up of food and debris on shelves and floors of walk-in cooler. Observed lids with food debris build-up in walk-in cooler. Build-up of food debris can act as a reservoir for bacteria and contaminate food.
      • Corrective Action: Operator to clean and sanitize walk-in cooler, lids and refrigeration unit door handles.
  2. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination including in the walk-in cooler and ingredient bags. 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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed knives in wooden block with build up of grease and food debris. Build-up of grease and food debris can act as a reservoir for bacteria. Operator stated that the knives are not in use.
      • Corrective Action: Operator to clean and sanitize and/or remove knives from the premises. Operator to dispose of or remove wooden block holder from the premises.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed ginger beef at approximately 16°C left out for longer than 2 hours. Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and 20°C to 4°C or below within 4 hours to prevent the growth of pathogenic bacteria.
      • Corrective Action: Operator discarded ginger beef at time of inspection.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed single-use containers being reused. Single-use containers are meant for one time use as they cannot be adequately cleaned and sanitized.
      • Corrective Action: Operator to discard single-use containers and obtain food grade multi-use containers.
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food uncovered in freezer, cooler and throughout kitchen. Observed food stored in garbage bags and on floor. Food that is uncovered, stored on the floor, or stored in non-food grade containers can be contaminated by chemicals, pests, dirt, etc.
      • Corrective Action: Foods must be covered at all times when it is stored in a cooler, freezer, in the kitchen and in dry storage rooms. Foods must always be stored in food grade containers and/or bags and off the floor.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure observed, meats being thawed at room temperature in the storage room near the washrooms; however, meats were still frozen and cold to the touch. Thawing foods at room temperature is uncontrolled and can result in foods being left out too long and as such, foods can enter the danger zone for extended periods of time (i.e, stored at a temperature over 4.4°C).
      • Corrective Action: Foods must only be thawed under running cold water, in a cooler at or below 4.4°C, in a microwave oven, or as part of the cooking process. Meats were placed into the walk-in cooler at the time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dirty utensils, equipment, food storage containers, floors, walls, shelves, counters, etc. Observed a build up of equipment, utensils and other items that are cluttering the facility. Observed utensils that had a build up of burnt on foods to the point where they could no longer be cleaned. These conditions can impact safe food handling and can are interfering with keeping the premises in a clean and sanitary condition. Build up of food debris, dirt, grease and grime can act as a bacterial reservoir and attract pests, both of which can cross contaminate foods with potentially harmful organisms.
      • Corrective Action: The entire kitchen, including all utensils, equipment, food storage containers and surfaces must be cleaned and sanitized. The kitchen and food storage areas must be reorganized to make better use of available shelving and storage areas, and any and all unused utensils, equipment and unnecessary items must be removed to reduce the amount of clutter. Any utensils and food storage containers that cannot be cleaned must be discarded and/or replaced. Operator stated they would close in order to complete this work.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Observed operator wearing clothes that were stained and dirty. Unclean clothes have the potential to cross-contaminate foods and can be a reservoir for bacteria.
      • Corrective Action: Ensure all people who work in the kitchen and prepare foods are wearing clean clothes at all times.
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    16 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Prep table foods temperature in the 9º range. Food in coolers not covered. Cooler temperature at 11º C. Outside cooler in unsanitary condition, food stored improperly, food not covered.
      • Corrective Action: Cold foods must be stored at 4ºC or less, food in cold storage must be covered. All cold storage units must be cleaned and sanitized. Thermometers must be made available to monitor temperatures. Temperature monitoring must be recorded according to a safe food plan.
    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Cold foods in various coolers stored at 11ºC
      • Corrective Action: Set temperatures at 4ºC in all coolers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in storage not covered.
      • Corrective Action: All foods in cold storage must be covered to protect foods from cross contamination.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food handling demonstrated indicates no safe food procedures complied with.
      • Corrective Action: Safe food handling documentation and monitoring is required, In the form of a food safety plan.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Counters, shelves, cutting boards and the butcher block are in unsanitary condition.
      • Corrective Action: Replace the plastic cutting board, clean and sanitize the butcher block. Clean and sanitize all food preparation areas.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Overall conditions of floors, walls, cupboards, equipment are not clean.
      • Corrective Action: Complete cleaning and sanitizing of the premises is required.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Outside back door and receiving area has cardboard and various junk surrounding the receiving area. Food delivered left outside promoting easy contamination from rodents.
      • Corrective Action: Upon receipt of shipments of food they must be stored in an appropriate manner according to food safety plan.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: As stated previously the premises is not kept in a clean sanitary condition.
      • Corrective Action: A thorough cleaning and sanitizing of the entire premises must take place and be maintained.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelves do not have smooth and washable surfaces
      • Corrective Action: Shelves need to be cleaned and surfaces made smooth. Continued maintenance of these areas need to be conducted,
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dish washer area under the counter is found in very dirty condition
      • Corrective Action: Cleaning and organizing is required.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Labelling and storage of cleaning chemicals in disarray.
      • Corrective Action: Organizing and labelling cleaning chemicals plus storage in non- food areas is required.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Written sanitation procedures not available
      • Corrective Action: A Sanitation Plan needs to be developed and adhered too.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No food thermometers were observed in any cooling units
      • Corrective Action: Food thermometers need to be available to check temperatures with temperatures recorded on a daily basis.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel available at the only hand washing sink.
      • Corrective Action: Provide paper towel for the handwashig area.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) The cook uses his shirt for cleaning his hands. His shirt was absolutely filthy
      • Corrective Action: Shirt was removed and a clean apron was put on
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Cooks clothing was seen to be badly soiled.
      • Corrective Action: All staff need to wear clean clothing and wear clean aprons while preparing food
  12. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cut vegetables, cooked rice and cooked noodles were observed out of the fridge. Operator advised that these food items have been out of the fridge for under 1 hour. Surface temperature of these food items were observed at 8°C. Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Shrimp were observed, still frozen, sitting out on the kitchen counter. Operator advised that he was thawing the shrimp. Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. Operator moved container of shrimp into one of the sinks to thaw under cold running water at time of inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Suspected green mould was observed throughout the inside of the ice machine on-site. Ice was observed to be in contact with the suspected green mould.
      • Corrective Action: Discard all ice and thoroughly clean and sanitize the ice machine using a 200 ppm bleach solution. Do not use the ice machine until all of the mould has been removed and all of the surfaces sanitized with bleach. Empty, clean and sanitize the ice machine on a regular basis to prevent mould and other bacteria from growing inside and contaminating the ice.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. Operator placed wiping cloths into the new solution.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions 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.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Operator prepared a new solution of bleach water sanitizer at 200 ppm during the inspection.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed mushrooms being stored in an uncovered, unclean tin can.
      • Corrective Action: Mushrooms must be stored in a clean container made of foodgrade material that is kept covered to protect from potential contamination.
    • 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation: Two turtles were observed in an uncovered plastic container of water in the back office/dry storage area. The plastic container was equipped with a heat lamp. Reptile food was observed on the kitchen counter. Operator advised that the turtles were his pets.
      • Corrective Action: Operator advised that he would remove the turtles from the facility by the end of day. Turtles commonly carry Salmonella bacteria on the outer shell and skin. Food could become contaminated if the operator were to handle the turtle and then prepare food, without proper hand washing. Live animals are not permitted in the kitchen area.