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Mulino Kitchen and craft cocktails

601 Victoria Street, Prince George, V2L 2K3 · Restaurant

4 inspections

  1. Follow-Up Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings were noted in the facility (storage area in kitchen). (Public Health Significance) 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.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Window in the back door was left ope at the time of inspection. Public Health Significance - Gaps in the doors can act as entry points for the pests which can further lead to spread of foodborne diseases.
      • Corrective Action: Operator to have a screen door installed to aid with air flow or to keep the back door closed in order prevent the entry of pests into the food premises.
  2. Routine Inspection

    9 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items stored in close contact to the walls and on the floor of the walk-in cooler. (Public Health Significance) - Food items stored in close contact to the walls and on the floor can be easily accessed by pests that may carry disease causing organisms.These pests can contaminate the food which upon consumption can cause food-borne illness.
      • Corrective Action: Ensure that all food items are stored 15 cms (6 inches) off the floor and 5 cms (2 inches) off the walls.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop for ice in the bar area was left inside the ice storage equipment. (Public Health Significance) - Scoop left inside food storage equipment exposes the food (ice) to bare hand contact & potential cross-contamination. Such contaminated food items (ice) if consumed can cause food-borne illness
      • Corrective Action: Ensure that the scoop used for transferring and handling ice is stored separately in a manner that prevents cross-contamination.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan not available at food premises. (Public Health Significance) - Maintaining food safety plan on-site at all times ensures that food safety hazards are prevented by employee education and implementing prompt corrective actions.
      • Corrective Action: Ensure that food safety plan is maintained in the food premises at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Several wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens. If these cloths are reused they may cross-contaminate the food handling equipments, and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths for food contact surfaces are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Can opener had visible food residuals indicating that it is inadequately cleaned and sanitized. (Public Health Significance) - Food residuals on inadequately cleaned equipment such as a can opener when exposed to the temperature danger zone (4°C- 60°C) for more than 2 hours can cause growth of pathogens and toxins which may cross-contaminate other food products when reused.
      • Corrective Action: Ensure that the can opener is thoroughly cleaned and sanitized using a sanitizer solution of chlorine more than 100 ppm OR QUATs more than 200 ppm.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed mice droppings behind the prep cooler and by the office door in the kitchen. (Public Health Significance) - Evidence of mice droppings in the food premises indicates presence of pests such as mice. Mice can harbor disease causing organisms and may contaminate the food which if consumed, can cause food-borne illness.
      • Corrective Action: Clean and sanitize the areas where mice droppings are present, ensure that these areas are routinely monitored for mice activity.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Baseboard of the kitchen wall by the entrance was partly broken and was exposed open. (Public Health Significance) - A partly broken and exposed baseboard can harbor pests which may carry disease causing organisms. These pests can contaminate the food which upon consumption can cause food-borne illness.
      • Corrective Action: Ensure that baseboard of the kitchen wall is repaired/fixed.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build-up of grime, dust, and food debris in the kitchen and walk-in cooler especially beneath equipment and shelving units. (Public Health Significance) - Accumulation of significant amounts of grime, dust, and food debris in the kitchen and food storage areas such as a walk-in cooler can cause physical contamination of food. Such contaminated food items if consumed can cause illness.
      • Corrective Action: Ensure that the kitchen area as well as the walk-in cooler is thoroughly cleaned and maintained in a sanitary condition.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan not available at food premises. (Public Health Significance) - Presence of a sanitation plan in a food premises ensures employee education in regards to cleaning and sanitation procedures of equipment, food contact surfaces, and the facility. It thereby aids to reduce/remove physical, chemical, and biological hazards in the food premises.
      • Corrective Action: Ensure that the sanitation place is always made available in the food premises.
  3. Complaint Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Oxivir Plus (7% Hydogen peroxide) in spray bottles was being used for sanitizing food contact surfaces. Public Health Significance - Oxivir Plus is not a food grade sanitizer and can be used as a disinfectant for high touch surfaces and/or bathrooms. Using non food-grade sanitizers for sanitizing food contact surfaces can lead to chemical contamination of food leading to short-term/long-term health effects among the consumers.
      • Corrective Action: Operator to ensure Quats sanitizer available on the premises to be used for sanitizing food contact surfaces. Operator to aquire test strips for use to ensure Quats sanitizer concentration is between 200-400 ppm.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Iodine glasswasher in the bar area was not dispensing chlorine at the minimum required concentration of 12.5-25 ppm. It was observed that the sanitizer bucket feeding the machine was emptied. Public Health Significance - Inadequate sanitation of utensil does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator replaced the empty container of Iodine sanitizer with a new one during inspection. Change sanitizing solutions as required to always maintain an effective concentration (12.5-25 ppm Iodine sanitizer concentration).
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Observed two handwasing stations being used for purposes other than handwashing such as throwing egg shells and storing dirty dishes.(Public Health Significance) Handwashing sink should only be used for washing hands and should be fully equipped with hand soap, hot and cold running water and paper towel. This is to ensure proper use of handwashing station and to prevent cross-contamination from dirty and used dishes which further helps to prevent spread of various foodborne illnesses.
      • Corrective Action: Operator immediately moved the dishes from the handwashing sink to the dishwashing sink. 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.
  4. Initial Inspection

    0 infractions