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Meadows, The

1180 Alberta Street, Smithers, V0J 2N0 · Institutional Kitchen

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed potentially hazardous cold food stored at above 4°C. Observed a large opened bottle of pasteurized apple cider stored at room temperature in a cabinet. Health officer checked apple cider product label and manufactures labelling indicated that the apple cider product is to be refrigerated after opening. Health officer ask food handler how long this product has been stored at room temperature and the individual could not provide a date. Food handler voluntarily discarded apple cider product down the drain at time of inspection. All potentially hazardous foods must be stored at below 4°C and out of the danger zone ( the danger zone are temperatures above 4°C and below 60 °C) to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator shall ensure all potentially hazardous cold foods are stored within a working refrigeration unit that maintains a temperature of 4°C or less, and shall monitor and adjust the temperatures or have serviced, as required.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed raw ground beef thawing within the second 2 compartment sink. Food handler indicated that they placed the ground beef meat product within the sink in the morning and forgot about the item being there until the health officer inquired about the food product at time of inspection which was conducted in the early afternoon. Health officer explained to food handler that potentially hazardous foods need to be properly stored in cold holding at 4 °C or less, or are to be discarded after two hours if the potentially hazardous food product is stored between temperatures above 4 °C and lower than 60 °C . Health officer explained to the food handler proper thawing procedures to prevent the growth of bacteria which can contaminate food products and result in potential foodborne illness. Food handler voluntarily discarded meat product into garbage at time of inspection. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Operator shall ensure that all potentially hazardous foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71°C . Observed dishwasher temperature gauges reach a wash temperature of 150°F (65°C) and only 158°F (70°C). As per the manufacturers specifications a sanitizing temperature of 180°F (82°C) for 11 seconds is required to effectively sanitizing dishware. High Temperature Automatic dish washers must provide a sanitizing rinse at 71 °C at the plate or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Operator shall immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Use of the dishwasher is prohibited until the operator has the dishwasher repaired by a qualified technician and contacts the health officer once repairs have been completed to ensure temperatures meet compliance. Operator requires health officer approval prior to using the dishwasher within the facility. Operator shall monitor and log the rinse temperature regularly so they are aware when the unit needs adjustment and / or repair.