Le's Family Restaurant
801 111 Avenue, Dawson Creek, V1G 2X1 · Restaurant
6 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: Move potentially hazardous foods to working refrigeration units immediately and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
4 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Some potatoes were found sprouted. Public health significance - sprouted potatoes produces a natural food toxicant, known as glycoalkaloids, which can cause gastrointestinal and neurological disorders. Glycoalkaloids in food cannot be eliminated by cooking.
- Corrective Action: The operator voluntarily discarded the sprouted potatoes immediately.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Temperature of the walk-in cooler was above 4 degree celcius. Public health significance - potentially hazardous foods stored above 4 degree celcius could allow a significant growth of pathogenic bacteria and its associated toxins, causing foodborne illnesses or intoxication.
- Corrective Action: Operator to check and maintain refrigerating units, ensuring them to be able to hold foods below 4 degree celcius.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The metal rack at the back of the kitchen for storing utensils was dusty. Public health significance - food contact surfaces should be maintained clean and free from contamination, such as contacting with dust, to prevent foodborne illnesses.
- Corrective Action: Operator to clean and sanitize the metal rack. Operator to regularly clean and sanitize the rack regularly to ensure it is free from dust, grease and food debris accumulation.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: Food handlers and the operator were found lack of appropriate FOODSAFE training. Public health significance - a proper and up-to-date food safety training is essential to enusre food is prepared safely.
- Corrective Action: Operator to complete FOODSAFE training and arrange FOODSAFE trained personnel to be present at all times.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Follow-Up Inspection
4 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) A basin of cooked potatoes observed on the counter. It has been there for ~ 4 hours. it is fried before it is served as fries. Temperature measured 24°C . Public Health Significance- bacteria grow exponentially between 4 and 60°C thus rendering the foods a health hazard.
- Corrective Action: The basin was covered and put in the cooler. Chef is aware cooked foods should not be left on the counter. They are stored/kept either cool (at 4°C/40°F or below) or hot (at 60°C/140°F or above) at all times.
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Broccoli & cheddar soup iun hot holding unit measured between 48 - 50°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: The food had not been there for up to 4hours so the unit temperatuer was adjusted. The temperture was measured later and was above 60°C. Operator is aware to have staff monitor and record the temperatures daily and adjust the temperatures, and have it serviced as required. Hot holding units must maintain a temperature of 60°C or more at all times.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination in walk in cooler and freezers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: All foods were covered. Staff is aware to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Raw meat and shrimp observed above onion rings and other foods in walk in freezer. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: All raw meats were rearranged to the bottome. Staff is aware to maintain that. Raw meats should always be below and isolated from ready to eat items and produce.
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination. In the fridge, there was tofu that was left uncovered. Also, there was foods that were left partially opened. (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 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) raw egg was top of ready to eat foods in the cooler. Public Health signficance- raw egg can spill and contaminate ready to eat foods and can cause potential foodborne illness.
- Corrective Action: Eggs need to be placed below ready to eat foods to prevent spills which may cause contamination.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: in the kitchen area, the floor tiles are chipped and not maintained in the good condition.
- Corrective Action: Repair the floors and keep the floors in good condition to allow for proper cleaning.
- 209 - Food not protected from contamination [s. 12(a)]