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Magel's Cafe (on 8th Avenue)

3387 8th Avenue, Prince George, V2M 1N1 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked tapioca pearls were stored at room temperature (24 degree Celsius). *These are considered potentially hazardous foods and, after cooking, must be stored either below 4°C or above 60°C to prevent bacterial growth.
      • Corrective Action: Operator discarded the temperature abused cooked tapioca pearls.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Damaged weather strip on the back door. Missing tiles/damaged floor by the dishwashing area. *Gaps around exterior doors can allow entry of pests such as rodents and insects. Pests can contaminate food and food-contact surfaces with pathogens through droppings, urine, and physical contamination. Dirt and grime get deposited overtime and make favourable circumstances for pest to grow.
      • Corrective Action: Replace or repair the weather stripping to ensure the door is properly sealed. Fix the floor.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required underneath the dishwashing area and the prep table. These areas contain accumulated debris and are not being maintained in a clean and sanitary condition. *Unclean surfaces beneath dishwashing and prep areas can accumulate food debris, moisture, and organic matter, creating an environment that supports the growth of bacteria, mold, and other pathogens.
      • Corrective Action: Cleaning is required underneath the dishwashing area and the prep table
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) There was no soap or paper towels available at the handwashing sink at the time of inspection. *Inadequate hand hygiene can lead to cross-contamination and significantly elevate the potential for foodborne disease transmission.
      • Corrective Action: Operator stocked the hand washing supplies during inspection.
  3. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  4. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C in one fridge. Owner claims it is old stock from the previous owner, and that they were recently cleaning within the fridge before we arrived for the inspection. 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. Dispose any expired food or potentially hazardous cold foods that have been stored above 4°C for more than 2 hours.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed some of the waffle makers were noticeably dirty during the inspection. Public Health significance - improper cleaning can lead to contamination of food, and foodborne illness.
      • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are cleaned before opening to the public, and that they are kept in a sanitary condition.