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Lee & Ann Restaurant

636 3rd Avenue West, Prince Rupert, V8J 1M2 · Restaurant

18 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Cut up vegetables on top of the refrigeration unit, and near the cooktop were left open to contamination. Rice noodles on the prep table were soaking in water without a proper fitting lids. Numerous containers in the cooler had wrongly shaped lids (For example an ill fitted circular lid on a square container) at time of inspection. (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.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Operator was lining the space under the rice cookers with old greasy cardboard at time of inspection. Cardboard was also noted on the floor next to the back door at time of inspection. (Public Health Significance): Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator removed the cardboard from the shelves and the floor at time of inspection and was reminded that cardboard is not a suitable food contact surface as it needs to be smooth, durable, and easy to clean.
  2. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw shredded lettuce observed stored in the dishwashing sink at time of inspection. (Public Health Significance): Preparing foods on dishwashing surfaces (or others that are not intended as food contact surfaces) may cause a cross contamination hazard. Cleaning chemicals may end up in the food or raw meat juices could end up contaminating the clean dishes causing serious illness. Cross contamination is one of the top ten causes of foodborne illness in Canada.
      • Corrective Action: Ensure all foods are stored away from surfaces meant for dishwashing. Operator moved the lettuce at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen fish were observed to be stored in garbage bags in the chest freezer to the right of the stairs downstairs. (Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator to remove fish from the facility and not serve or store on site.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Spring rolls in the freezer upstairs and the two chest freezers in the main area downstairs were left open to contamination at time of inspection. (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.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Raw meat and bean sprouts were left without a lid in the cooler in the basement. (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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat was observed being processed on the dishwashing table at time of inspection. As well shredded lettuce was being stored in the dishwashing sink. (Public Health Significance): Preparing foods on dishwashing surfaces (or others that are not intended as food contact surfaces) may cause a cross contamination hazard. Cleaning chemicals may end up in the food or raw meat juices could end up contaminating the clean dishes causing serious illness. Cross contamination is one of the top ten causes of foodborne illness in Canada.
      • Corrective Action: Ensure raw meat and other foods are prepared on durable, smooth and easy to clean surfaces that are not meant for dishwashing or other purposes.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed workers using utensils for one task and not washing and sanitizing them before using them for a subsequential task. (Public Health Significance): Using the same utensil for multiple tasks may cause cross contamination issues which can lead to serious illness.
      • Corrective Action: Ensure utensils are washed and sanitized between tasks. Have dedicated utensils for each task as needed.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (no observation)
      • Corrective Action: .
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employees wear gloves during food prep. However, they do not change gloves appropriately after use. Observed an employee changing tasks without proper handwashing or stopping to change gloves. (Public Health Significance): Handwashing and proper glove use is the easiest way to prevent foodborne illnesses.
      • Corrective Action: Change gloves between each and every task complete. Develop a glove use policy that states when to use gloves and when to change gloves . Gloves should be changed as often as hands are to be washed, including after switching tasks, going to the washroom, handling garbage for example. Operator to provide staff with training on proper glove use and on the policy created for their use
  4. Follow-Up Inspection

    2 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tiled floor by the back door are broken and in disrepair. Operator is covering the broken floor with cardboard at present. (Public Health Significance): Worn down floors can allow for harbouring of grime and can be in unsanitary condition perfect for allowing pests to infest. Pests carry disease that can lead to serious illness.
      • Corrective Action: Repair or replace any broken tiles so they are smooth durable and easy to clean. Remove the cardboard from the floor and replace with a mat after the floor has been repaired.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: An old TV and printer are stored in the back beside the freezer. (Public Health Significance): Excess items stored on a food premise prevents adequate cleaning and sanitation of the premise. Unsanitary conditions can lead to a pest infestation (pests prefer the unsanitary conditions), and pest can cause serious illness.
      • Corrective Action: Remove anything from the premises that is not needed for the operation of the business.
  5. Follow-Up Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Raw shrimp and dumplings were observed stored on the counter top at room temperature. While cold to the touch, these items were not going to be used right away. (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. Only take out the quantity of a food item, including dumplings and raw shrimp that is needed at time of cooking. Do not take out more than is needed at one time. Operator moved the shrimp and dumplings to the refrigerator at time of inspection.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed noodles in the cooler in a former laundry soap bucket. (Public Health Significance): Non- food grade storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator discarded noodles at time of inspection. Do not reuse buckets that did not originally have food in them for food storage. Purchase food grade containers.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Facility does not have an approved food safety plan or sanitation plan. Due to the inherit public health risk these documents must be developed. (Public Health Significance): Food Safety Plans and Sanitation Plans provide the necessary documentation needed to keep the public safe as they provide the necessary instructions for how the food is cooked, what to do when the food doesn't reach critical points, and when, what and where to clean to maintain a sanitary facility.
      • Corrective Action: Develop a food safety plan and a sanitation plan that is approved by the Environmental Health Officer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Shelving units in the back of the kitchen have a layer of grime and grease on them. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all of the surfaces in the back of the kitchen.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed cracks and crevices in the back door and the above window. (Public Health Significance): Pests can enter into a facility in very small cracks and crevices. Pest carry diseases that can lead to serious illnesses.
      • Corrective Action: Seal the door and window so no pests can enter into the premises. Ensure the door and window have an airtight seal. Replace the window if necessary for a proper seal.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Facility has cardboard lining the food storage area in the back of the kitchen. 2) Shelving in the back food storage area is made of raw wood. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: 1) Remove all of the cardboard from food contact surfaces in the facility. 2) Refinish the shelving unit with food grade sealent so it is smooth durable and easy to clean.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer is mixed in an old cleaned mayonnaise container without a proper label. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer)
  6. Routine Inspection

    7 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice noodles were stored in a bucket that was originally used for a chemical cleaner. Various other food items were stored in buckets not meant to be reused. (Public Health Significance): Non- food grade storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator discarded the noodles at time of inspection. Operator to purchase food grade containers for storage of food used in the premise.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops for the garlic in oil and other products were observed to be in the products at time of inspection. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: 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: Observed staff wiping up messes with a paper towel, and not discarding after single use. Staff were not using a sanitizing solution to sanitize surfaces after wiping up messes. (Public Health Significance): Reusing of single use products such as paper towel without a sanitization step can spread pathogens throughout and may cause illness.
      • Corrective Action: Discard any paper towel used in the facility after a single use, do not use paper towel for multiple messes. Prepare a bleach solution of 200 ppm concentration. Put the solution in the cook area and use it for sanitizing all food contact surfaces.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and grease and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility. Rewash and sanitize all food contact equipment that is left out in unsasnitary condition, including the collection of knives in a bin in the middle of the kitchen.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Facility had cardboard on food contact (Public Health Significance) Materials like cardboard will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove the cardboard from all food contact surfaces and do not replace. Clean and sanitize these areas with a 200 ppm solution of bleach or Quats.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Facility is cluttered with excess items not needed for the operation of the business. (Public Health Significance): Excess items clutter up the space and do not allow for adequate cleaning and sanitization of the facility.
      • Corrective Action: Remove any excess items not needed for the operation of the buisness from the premise. Reorganize everything else so it is easier to clean and sanitize.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employees wear gloves during food prep. However, they do not change gloves appropriately after use. Observed an employee changing tasks without proper handwashing or stopping to change gloves. (Public Health Significance): Handwashing and proper glove use is the easiest way to prevent foodborne illnesses.
      • Corrective Action: Change gloves between each and every task complete. Develop a glove use policy that states when to use gloves and when to change gloves . Gloves should be changed as often as hands are to be washed, including after switching tasks, going to the washroom, handling garbage for example. Operator to provide staff with training on proper glove use and on the policy created for their use.
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Crates of vegetables, instant noodles and other food were being stored directly on the floor through out the kitchen and dry storage area. Food stored on the ground has the potential to become contaminated by pests or their droppings. Storing food on the ground also makes clean up more difficult and can lead to the harbourage of pests.
      • Corrective Action: The operator moved the food from the floor and placed them on the freezer units. The operator must work on getting a permanent solution in following proper food storage practices.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71°C. High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: While waiting for the dishwasher to be fixed, the operator set up a manual sanitation sink for sanitizing the utensils and employees are informed to use this technique. 50-100 ppm bleach solution was used to prepare the sanitation sink.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings were noted in the facility in the dry storage area. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris and food residues noted behind the stove and fryer on the floor. The dry storage areas were crowded with old equipment and tools. Unsanitary conditions may lead to cross contamination of the food products and may also attract the pests.
      • Corrective Action: The operator was told to clean and sanitize the floor and to follow the sanitation plan for regular cleaning. Unnecessary clutter must be removed from the premise and operator must keep the equipment which is useful for the business. The operator reported that they will close the facility on sunday and a deep cleaning will be perfromed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap was not available at the handwashing station and the sink was filled with food which was meant to be discarded.
      • Corrective Action: The operator must ensure handwashing stations are equipped with hot and cold running water, soap and paper towels. The operator must educate and encourage staff to wash their hand frequenty.
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    11 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 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. Multiple food items in freezer are not protected from contamination.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. In the future, foods that are not properly protected from contamination, will be discarded at time of inspection
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 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. A turkey was thawing out at room temperature. Operator could not provide information/process for proper thawing of foods. Food safety knowledge is in question.
      • Corrective Action: Turkey discarded at time of inspection by operator. Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Dishes being washed without any sanitizing step.
      • Corrective Action: Explained significance and public health risk to operator. Immediately initiate dish sanitizing providing a 100 ppm soak for 2 minutes for all dish ware. Discussed steps for proper dishwashing with the operator and referenced the signage posted that was provided by EHOs during previous inspections.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizers present in spray or containers (Public Health Significance) Sanitizing solutions must be available to properly sanitize food contact surfaces.
      • Corrective Action: A sanitizing solution must be available at all times during operation. Operator identified that they are aware of required use and how to mix the solution in the future.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Presence of pests (flies) in the storage are and kitchen. There were flies swarming around storage area and were moving between garbage (stored indoors) and food contact surfaces. (Public Health Significance) Flies can harbour disease and transfer hazards from potentially hazardous items to foods, food contact surfaces, etc. resulting in contamination of those items.
      • Corrective Action: Ensure back door is screened and that there is separation between the garbage and the food facility. Presence of flies should be mitigated.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice could not be discounted due to inability to access multiple locations within premise due to clutter. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any items that are not necessary and ensure, at time of inspection, that the Environmental Health Officer can properly inspect areas and remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. If signs of pests are identified as time of repairs clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: All areas of the premise require cleaning. Multiple areas are not being cleaned at a regular frequency. Multiple storage containers showing the presence of food, dirt, and grease.
      • Corrective Action: Everything is to be cleaned and sanitized. Things are sticky (likley due to grease and food debris build up) and must be cleaned. All containers used for the storage of food must be clean and free of food/debris. All areas where there is food debris (floors, inside of doors, around sinks, under stoves, etc. all require a thorough cleaning. A sanitiation plan stating items within premise requiring cleaning and sanitation, including the frequency of cleaning and sanitizing, is required. This should be kept in the form of a checklist and updated daily and available for the EHO to assess at time of inspection.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. (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. Inability to access handwash sink easily. Tight space makes it difficult to access the handwash sink. During the inspection employees were not washing hands upon return to the kitchen after performing other tasks.
      • Corrective Action: Ensure the hand wash station is accessible at all times. Either dedicate another sink (stocked with soap and paper towel) for handwashing or make this sink accessible to staff.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator needs a food safety refresher to ensure that basic food safety and sanitation principles are understood. When questioned by the Environmental Health Officer the operator could not explain how to properly thaw frozen foods. Dry, refrigerated and frozen foods are not properly packaged or protected from contamination and proper dishwashing practices (although posted) were not being followed.
      • Corrective Action: Provide an updated food safety certificate for the operator and multiple staff members to ensure that more people have a proper understanding of food safety practices.
  15. Follow-Up Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered vegetables in a colander were being drained next to dirty dishes in the dishwashing sink. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator moved the vegetables out of the sink. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Do not wash food right next to dirty dishes. Do not wash dirty dishes in the same sink that contains food.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the chest freezers, various raw meat products and frozen uncooked foods were stored in thin plastic bags and on cardboard. These containers are not made of food-grade materials. In the two-door fridge, food such as soup was being stored in non food-grade containers. All food products must be stored in containers made of non-toxic food-grade material (e.g. tupperware containers, glass containers, ziplock bags, etc.) that can be cleaned and sanitized. 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: Operator began moving all food items stored in plastic bags and on cardboard onto proper food-grade containers. Operator discarded all food items stored in non food-grade buckets into proper food-grade containers. Plastic bags, garbage buckets, plastic pails used to store non-food products cannot be used to store food. 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: (CORRECTED DURING INSPECTION) Operator did not demonstrate correct method of manual dishwashing, sanitizing step was not adequetely conducted. Dishes need to be cleaned of food residue and debris, rinsed, then immersed in sanitizer for 2 minutes. All three steps are important to ensure that both the food particles and bacteria are effectively addressed.
      • Corrective Action: Operator was instructed to prepare a sanitizing solution for manual dishwashing. Ensure that staff are aware of the proper dishwashing steps and follow the 3 component sink dishwashing poster that is affixed to the wall.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No hand soap at the handwashing sink. Both hand soap and paper towels must be available at all handwashing stations so that staff are able to properly wash their hands. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator moved the handsoap to the handwashing sink. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Ensure that alll places which staff are washing their hands have soap and paper towel.
  16. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the two-door fridge, food such as soup was being stored in non food-grade containers. All food products must be stored in containers made of non-toxic food-grade material (e.g. tupperware containers, glass containers, ziplock bags, etc.) that can be cleaned and sanitized. (Public Health significance) Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator discarded all food items stored in non food-grade buckets. Plastic pails used to store non-food products cannot be used to store food.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No handsoap by the handwashing sink. Inadequate facilities provided for hand washing. (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: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  17. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Multiple boxes of raw frozen pork and chicken left unattended at room temperature. Raw meats were measured at surface temperature of 0°C and begining to thaw. All potentially hazardous foods need to 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: Operator moved all the products to a working freezer unit.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked meat and cooked noodles held at room temperature for unacceptable extended periods of time. Operator states that the foods will be reheated. Storing potentially hazardous foods at within the danger zone of 4°C (40°F) - 60°C (140°F) allows for the rapid growth of bacteria. Some bacteria are able to produce heat stable toxins that will not be destoyed with reheating.
      • Corrective Action: Operator discarded the indicated food items. Do not store foods at room temperature and then move them back to the cooler for later use. Food that have been subject to the danger zone for move than a total of 4 hours needs to be discarded.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Two door fridge measured at above 45°F. Photo taken yesterday by operator indicates that fridge was also at 45°F. No temperature logs are kept. Potentially hazardous cold foods were thus 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: No other refrigerators were available. Operator voluntarily closed the restaurant and discarded all potentially hazardous foods. Operator contacted repair person immediately. Restaurant should remain closed until Environmental Health Officer has confirmed that the refrigerator is repaired and able to maintain 4°C or below. Operator must begin keeping temperature log.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination in chest freezers. (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
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No hand soap available at handwashing sink. Inadequate facilities provided for hand washing. (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: Operator immediately filled a dispensor with hand soap and placed it by the sink. Continue to ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Ensure that soap and paper towel in dispensers and hot and cold running water is provided to facilitate hand washing.
  18. Routine Inspection

    7 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: In the chest freezers, various raw meat products were stored in plastic bags and buckets not made of food-grade materials. All food products must be stored in containers made of non-toxic, food-grade material (e.g. tupperware containers, glass containers, etc.) that can be cleaned and sanitized. 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: Move all food items stored in buckets and plastic bags into proper food-grade containers. Plastic bags, garbage buckets, plastic pails used to store non-food products cannot be used to store food. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Label foods with date packaged.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer solution prepared to sanitize food contact surfaces. Sanitizing solutions must be prepared and available prior to food preparation and operation. (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: Operator prepared a 200 ppm bleach water solution during inspection. Prepare sanitizing solutions at the start of every shift and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Third compartment sink was not observed with sanitizing solution at time of inspection.
      • Corrective Action: Fill third compartment sink with a bleach water solution (100 ppm) and submerge all dishes, utensils and equipment in the sanitizing solution for at least 2 minutes for adequate sanitation. Re-wash and sanitize all dishes that have not been properly sanitized.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lid of the back chest freezer cracked open and exposed. The broken freezer lid could cause physical contamination to the food stored in the chest freezer. Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Repair the lid to provide a durable easy to clean surface. All equipment surfaces must be intact, smooth and easy to clean.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back storage area is full of old equipment, cardboard boxes, empty glass bottles and other items that are not required for food premises operation.
      • Corrective Action: Clean up the back storage area and remove all equipment and items that are not required on-site.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Observed shrimp draining in the hand washing sink. Paper towel was not in a dispenser. Inadequate facilities provided for hand washing. (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: Shrimp was removed from the hand washing sink at time of inspection. Provide a dispenser or holder for the paper towel. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.