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Mountain Eagle Books

3775 3rd Avenue, Smithers, V0J 2N3 · Restaurant

3 inspections

  1. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed an internal fridge temperature of 6.5C at time of inspection. Potentially hazardous foods (PHFs) must be kept at 4C or lower to prevent the growth of foodborne pathogens.
      • Corrective Action: Operator to repair current cold-holding refrigeration unit and / or purchase a new refrigeration equipment to ensure all potentially hazardous foods are kept at a minimum of 4C or lower prevent growth of foodborne pathogens.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility along the floors near the refrigeration unit, on the wood shelving under the coffee machine at time of inspection. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed multiple areas within the kitchen where food debris, grime, dirt, and/or rodent droppings were observed on the surfaces e.g. flooring under the coffee machine, flooring and walls along and underneath the large wooden preparation table next to the large chest freezer, under the two compartment sink and on the wooden shelving under the coffee machine area.
      • Corrective Action: Operator to ensure all surfaces within the facility are cleaned on a regular so that they are maintained in a sanitary condition.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed wood shelving surfaces contaminated with food debris. Other surfaces were not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow.
      • Corrective Action: Operator to refinish surfaces to provide a durable easy to clean surface and reduce the overall risk of cross-contaminaton and prevent microbial growth on food contact surfaces.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Routine Inspection

    7 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperature was observed to be at 6.0°C and was slightly elevated (greater than 4°C). Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed sanitizing solution within a large wash bucket and tested solution. Chlorine sanitizing solution was tested by health officer and chlorine solution was found to be only 50 ppm. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator discarded sanitizing solution and replenished the sanitizing wash bucket with a chlorine sanitizing solution of 200 ppm. Operator to ensure that staff are changing sanitizing solutions as required to always maintain an effective concentration (100-200 ppm bleach, 200-400 ppm QUATs - follow manufacturer's specifications).
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility along the floors near the refrigeration unit, on the wood shelving under the coffee machine and within a large pink rubber tote where a 50lb bag of onions were stored. Operator claims that they do their own monitoring and trapping of pests; no pest control records were in place and a few mice traps were observed during the inspection. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Onions contaminated with rodent feces were discarded during inspection. Operator to remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Operator to trap and remove the pest and / or hire the use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed kitchen garbages' full with food debris (vegetable scraps, coffee grinds & coffee filters), plastic and cardboard waste. Garbage handling inadequate. Operator indicated that garbage is discarded by afternoon staff only and accumulates throughout the day. Also observed the front door was left open, as well as some holes in the dry wall behind the hot water tank.
      • Corrective Action: Operator to ensure garbage accumulated during food preparation is temporarily stored in adequate leakproof, non-absorbent, vermin-proof, and covered containers and waste is discarded as needed to reduce the risk of pest harbourage within the food premise. Operator also needs to keep the front door closed and seal up any holes in the walls to prevent entry of pests.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed multiple areas within the kitchen where food debris, grime, dirt, and/or rodent droppings were observed on the surfaces e.g. flooring under the coffee machine, flooring and walls along and underneath the large wooden preparation table next to the large chest freezer, under the two compartment sink and on the wooden shelving under the coffee machine area.
      • Corrective Action: Operator to ensure all surfaces within the facility are cleaned on a regular so that they are maintained in a sanitary condition.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed wood shelving surfaces contaminated with food debris and possible microbial growth (above blender). Other surfaces were not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow.
      • Corrective Action: Operator to clean and sanitize wood shelving above blender area and ensure all surfaces within the food preparation and serving area are durable, smooth, and easy to clean to prevent cross-contamination and potential foodborne illness.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Observed FOODSAFE Level 1 certification expired in 2001. Communicated to operator that a person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator to complete and obtain FOODSAFE Level 1 certification and provide a copy of certification once certified to the health officer. Operator is to ensure staffing schedules provide for FOODSAFE trained personnel to be present at all times.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler + 8°C
      • Corrective Action: Refridgerator must be able to maintain a temperature of 4°C of less.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation lacking
      • Corrective Action: A general clean up is needed
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wood shelves - some wood surfaces
      • Corrective Action: All bare wood shelves are to be made smooth and washable