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Lucas's Pitstop Catering, Confectionary and Cookery

8803 100 Avenue, Fort St. John, V1J 1X3 · Restaurant

2 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods and food with refrigeration requirement labels are stored at above 4°C. (Public Health significance) - All potentially hazardous foods and food with refrigeration requirement labels 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: Operator moved potentially hazardous cold foods and foods with refrigeration labels to working refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures or have serviced the unit that is not holding the appropriate temperature.
  2. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold food item was 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: Operator moved potentially hazardous cold foods to a working refrigeration unit that was maintaining a temperature of 4°C or less, and was requested to adjust the temperatures or have the unit serviced - Operator stated in an email that the above mentioned refrigeration unit is now holding at 3°C. Needs to be verfied.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The lighting in the back room where the freezers were located was not sufficient. Food establishments should be supplied with sufficient artificial light to ensure the safe and sanitary production of food, and facilitate cleaning of the premises.
      • Corrective Action: Please ensure that the lighting in the back room is improved to help maintain the facility in a clean and sanitary manner.