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Microtel Inn & Suites by Wyndham - Kitimat

635 Dadook Avenue, Kitimat, V8C 1A4 · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. Chlorine solution in dishwasher was tested to be 10 ppm. Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel available for handwashing. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared.
  4. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods, including dairy products were stored at 10°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: Monitor and adjust the temperatures or have serviced, as required. If needed move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. If potentially hazardous cold foods have been stored above 4°C for more than 2 hours they should be discarded.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bacon was stored above baked goods in freezer. Public Health significance - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Dedicated hand washing station was obstructed behind door and other items. Staff were using sink for cleaning equipment to wash their hands. Public Health significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.