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Montana's #3061

1 - 8808 96A Street, Fort St. John · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) One of the compartments of the hot holding equipment was operating at a temperature below 60 C. Holding hazardous food below 60 °C allows rapid growth of bacteria, increasing the risk of food poisoning
      • Corrective Action: The operator voluntarily discarded the affected food and placed the compartment out of service
  2. Follow-Up Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirts and debris are building up on the floor of the walk-in cooler. In addition the deep fryer vent hood at the back has grease build up.
      • Corrective Action: Please ensure that the walk-in cooler and the vent hood is kept in clean and good sanitary condition
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hand was station close to the food prep area is not supplying running hot water. (Public Health Significance) Hot and cold water and soap are required to effectively remove grease, dirts and organic matter from your hand and to reduce the amount of micro-oganism on a food handler's hand.
      • Corrective Action: During the last visit, the suppervisor stated that a work order was submitted to their head office. Please follow up with your management to ensure that this issue is corrected on time.
  3. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. The manager discarded the food and put a 'do not use notice' on the unit (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: Please continue to post 'Do not use notice' on the Hot holding unit that is not functioning properly until it is assured that it can maintain a temperature of 60°C or more.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer was detected at the sanitizing/dish plate level. (Public Health significance) - 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: You are required to 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.
  4. Routine Inspection

    1 infraction

    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Staff was observed changing the gloves without washing hands.
      • Corrective Action: The operator to ensure staff are washing hands with soap and paper towel prior to putting on gloves. Gloves are used in addition to hand washing. The operator to provide education to the staff members on handwashing practices.