Little Creek Grill
117 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Convection oven added to kitchen layout. Updated kitchen floor plan provided to EHO.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher converted to a low-temp chemical unit, but it is not reaching 50ppm chlorine on final rinse; please repair and manually supplement chlorine in final rinse until sanitizing cycle is back within spec
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan and ensure it is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan and ensure it is readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please forward food handler training certificates for your main staff
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please install a protective barrier between the raw product and ready-to-eat foods in your walk-in cooler - please install paper towel dispenser at your dish pit
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - floor in back prep area needs re-painting/re-surfacing - ceiling in back prep area needs repair
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all your main food handlers are FoodSafe certified
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - upright double slider cooler reading 5C
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - commercial dishwasher under repair at time of inspection awaiting parts; please ensure manual dishwashing is adequately sanitizing the dishes (e.g., 50 ppm bleach in rinse water) - please ensure sanitizer is readily available in the back prep area - walk-in fan unit needs cleaning - recommend cleaning the backside of the evaporator - ice machine needs a cleaning and sanitizing
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - back prep area still needs source controls for contamination; proposed plexiglass barrier and dedicated fan for dishwasher condensate are good measures - new flooring installed in main kitchen area - looks good
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure your food safety plan is readily available for review
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure your sanitation plan is readily available for review
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - please start recording your cooler temps - please monitor your make-table to ensure it is 4C or colder
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - foods containers that have direct contact with food must be food-grade - please do not store food on the floor
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - need to re-finish the flooring in the back prep area, esp. around mixer - need backflow preventer on kettle fill line; also use potable hose connected to cold water - walk-in cooler needs re-finishing
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - please have dispensed paper towel at front service hand sink to facilitate hygienic hand washing
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please have plans readily available
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please have plans readily available
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): All open bags of flour/sugar etc. need to be put in pest proof containers.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Items in pizza topping/ preparation table are not being maintained at or < 4 deg C.
- 11.3 - Are foods stored in appropriate containers?
- Monitoring
0 infractions