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Mackenzie Junction Cafe

50070 Hart Highway, Fraser Fort George Regional District, V0J 2C0 · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Fridge containing potentially hazardous foods including bacon, samosas, fried chicken was measured at 13 C during inspection. Cold potentially hazardous foods stored above 4 C may support microbial growth of pathogens leading to foodborne illness.
      • Corrective Action: All potentially hazardous foods were emptied from the fridge and discarded at time of inspection. Ensure that no potentially hazardous foods are stored in non-functional fridge units.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    8 infractions

    • 202 - Critical Repeat Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Thermometers for checking food temperatures are absent in the kitchen. Probe thermometers must be used to check the internal temperature of the meats to ensure they are properly cooked. Improperly cooked meats may lead to the survival and growth of harmful bacteria and when consumed by customers can cause food borne diseases.
      • Corrective Action: Operator must purchase probe thermometers to ensure meats cooked to an internal temperature of 74°C.
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: (CORRECTED DURING INSPECTION) Two packets of Moose meat wrapped in paper bags were found in a refrigerator next to the kitchen entrance in dining area. When questioned about its source the employee was not able to provide an answer. All food ingredients for food establishment must be obtained from approved suppliers that have been assessed by regulatory agencies to ensure ingredients are safe and fit for human consumption and the company is able to produce, prepare and process food ingredients safely to prevent and control spoilage, contamination or bacterial growth.
      • Corrective Action: Employee moved the food from the kitchen to a personal refrigerator located in the house above the restaurant.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Unused equipment, tools, boxes were seen lying in heaps on the floor in kitchen area with significant dust build-up. Mice droppings and mice traps were seen in all corners of the kitchen. Unsanitary conditions may lead to cross contamination of the food products and may also attract the pests.
      • Corrective Action: Operators must ensure that only the equipment used for food processing should be kept in the kitchen and unnecessary equipment, tools should be removed from the kitchen area. Operator must perfrom deep cleaning of the premise to get rid of accumulated dust and mice droppings and maintain it in clean and sanitiary condition.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A wooden food preparation table was seen opposite to the stove in the kitchen. Wood surfaces will deteriorate when moist food items are processed on them and they may absorb the food particles and moisture and can act as a breeding grounds for harmful bacteria.
      • Corrective Action: Operator must resurface the wooden table or replace it with stainless steel surface so that it is easily cleanable, non absorbing, corrosion resistant and do not impart colour, or taste to the food.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Back door was wide open during inspection and when tried closing it, the door was ditached from the wall. The insect guard net was also seen in a broken condition. Houseflies were seen flying inside the kitchen area.
      • Corrective Action: Operator to fix back door and insect guard net, until then the door must be closed at all times.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Walk in cooler is used to store tools and the door was wide open into the kitchen area.
      • Corrective Action: Walk in cooler is only to be used for refrigerating foods. Operator to remove the tools from the walkin cooler and get it repaired.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing sink in kitchen area does not have hand soap and paper towels. Proper handwashing is crucial in controlling the spread of harmful bacteria.
      • Corrective Action: Operator to install hand soap and paper towels at the handwashing sink.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Employees working in the kitchen does not have food safe certification.
      • Corrective Action: Operator must ensure that at least one employee working in the restaurant must hold the food safe certificate.