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Nancy O's

1261 3rd Avenue, Prince George, V2L 3E6 · Restaurant

10 inspections

  1. Complaint Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A bucket containing fries in the walk-in cooler was not covered. Covering food in a walk-in cooler is a fundamental food safety practice with significant public health implications. Lack of covers of food may expose the food to cross-contamination which may lead to foodborne illnesses.
      • Corrective Action: Staff covered the fries with a food grade plastic sheet. Ensure to always covered food in storage and when not in use.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed kitchen canopy and deep fryer section had accumulation of grease. This condition may lead to unsanitary conditions which may be a pest attractant and potential risk to fire incidences. When grease melts, it can also drip into food being cooked leading to contamination.
      • Corrective Action: Ensure to clean and maintain the kitchen canopy and deep fryer area to prevent accumulation of grease.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Observed that spray bottles containing QUATS in the front counter area did not have labels. Not labeling chemicals in a food preparation area may pose a public health risk, primarily through accidental use, chemical contamination of food and food contact surfaces, and hazardous reactions.
      • Corrective Action: Staff labelled the containers with correct identification. A food operator must always ensure that chemical containers are labelled to identify their contents.
  4. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Bar cooler holding raw shrimp for drinks was not able to maintain 4°C. Potentially hazardous food products must be stored below 4°C to limit pathogen growth.
      • Corrective Action: Operator discarded raw shrimps. Adjust bar cooler and monitor its temperature to ensure it can maintain 4°C .
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: A box of raw meat was observed sitting on the basement cooler floor. French fries sitting in trays uncovered inside cooler. Food should be stored 15cm above ground and cover to ensure they are protected from contamination.
      • Corrective Action: Operator to move meat onto a shelve and cover all food product inside coolers. Re-organized your cooler and freezer to ensure food products should be sitting on a pallet or milk crate 15cm above ground.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Smokehouse in the basement is not cleaned after every use as per sanitation plan. Unclean equipment may contaminate the next batch of product being cooked inside the smoker.
      • Corrective Action: Operator to clean smokehouse and ensure staff clean equipment after every use as per your sanitation plan.
  5. Follow-Up Inspection

    5 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Observed some rusted shelving in the downstairs walk-in cooler, as well as a damaged floor mat in the walk-in cooler. Operator stated they have orderered shelving for the walk-in cooler, but won't be able to replace them until week. Public Health significance - Rusted shelving and damaged wood are porous, and cannot be easily cleaned.
      • Corrective Action: Replace or refinish damaged surfaces within the facility so that all surfaces are durable, easily cleanable, and free from noxious/toxic substances.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Some food products were stored in cardboard boxes on the walk-in freezer floor. Public Health significance - Floors are not food contact surfaces, and cross-contamination is more likely to occur when food/food packaging are stored on the floor instead of on dedicated shelving.
      • Corrective Action: Ensure that all food products are stored at least 15 cm, or 6 in, off the floor at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a build-up of grease on the ventilation screens above the deep fryers and grill. Also observed some food debris in some hard-to-reach areas (e.g., behind equipment and on top of the grease trap downstairs). Public Health significance - inadequate cleaning can lead to cross-contamination and aggravate pest infestations.
      • Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis so that they are maintained in a sanitary condition. Update the facility's Sanitation plan so that all equipment and surfaces are scheduled to be cleaned on a regular basis.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing; there are soap & paper towel available nearby a faucet in the dishwashing area upstairs, however, there isn't a dedicated hand wash sink in this kitchen. 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. Staff are less likely to wash their hands on an adequate/consistent basis if a dedicated hand wash station is not available in a food preparation area.
      • Corrective Action: Ensure that a dedicated hand wash sink/station is available in the upstairs food preparation area, and that it is accessible at all times whenever food is being prepared.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a staff's water bottle stored next to dishware in the upstairs kitchen. Public Health significance - staff eating and/or drinking in the food preparation area can lead to cross-contamination of food & food contact surfaces.
      • Corrective Action: Ensure that staff do not eat or drink in the food preparation areas, as well as their personal items are stored separately from equipment, utensils, dishware, food contact surfaces, and food products.
  6. Follow-Up Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Observed some rusted shelving in the downstairs walk-in cooler, as well as severely damaged/burnt wood counter in the dishwashing area. Public Health significance - Rusted shelving and damaged wood are porous, and cannot be easily cleaned.
      • Corrective Action: Replace or refinish damaged surfaces within the facility so that all surfaces are durable, easily cleanable (i.e., smooth and impervious to moisture), and free from noxious/toxic substances.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C - observed some food products in the prep cooler were measured above 4 degrees Celsius, as well as garlic butter was stored at room temperature. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone - to prevent bacterial growth and possibly foodborne illness. Processed vegetables (e.g., garlic) stored in low-oxygen environments, such as inside butter or oil, as well as at room temperature for extended periods of time could lead to botulism if consumed.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous food stored above 4°C for more than 2 hours, or an unknown period of time. Butter containing processed vegetables or other potentially hazard foods cannot be stored above 4°C for more than 2 hours.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop was observed to be stored directly on top of the ice machine during the inspection. Furthermore, some food containers were stored on the floor in the walk-in cooler downstairs. Finally, the Operator stores some food products in plastic containers in which they have not provided evidence to Northern Health that they are food-grade plastics. Public Health significance - Ice scoops and food products/containers need to be protected against contamination to prevent foodborne illness. Non-foodgrade plastics can contain toxic chemicals/additives that can leach into food.
      • Corrective Action: Ice scoops need to be stored in a sanitary condition (e.g., in an insert). All food products need to be stored at least 15 cm off the floor and in foodgrade containers.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed a staff member left their jacket hanging on the deli slicer downstairs, as well as their phone on a food contact surface. Also observed that the inside of the smoker as well as the head of a spray bottle containing sanitizer were noticeably dirty. Public Health significance - Staff's personal items stored on food contact surfaces and equipment can lead to contamination of these surfaces and/or food. Dirty equipment can also lead to cross-contamination.
      • Corrective Action: Staff's personal items must be stored away from food preparation areas/surfaces. Ensure that all equipment, utensils, and food contact surfaces are maintained in a sanitary condition.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice and cockroaches were noted on the floor downstairs. Operator stated they have a contract with a professional pest control company, as well as do their own trapping/monitoring for pests. 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. Continue to trap and remove the pests. Clean and sanitize area where evidence of pest are observed and monitor situation.
  7. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C - observed the food products in some of the prep coolers were between 6.6-10 degrees Celsius, as well as some products stored at at ambient temperatures (Head Chef stated this is only done during their lunch rush for ~ 2 hours). Kitchen staff claimed they checked the temperatures in the morning, and that they were only elevated because they were preparing food during their lunch rush. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous cold food stored above 4°C for more than 2 hours, or an unknown period. Recommend using timers to track potentially hazardous cold foods stored outside of coolers.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C - Observed one soup was measured at 53.8 degrees Celsius during the inspection. 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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Staff reheated the soup during the inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a scoop and plastic container left in oatmeal container for ongoing use, as well as the oce machine scoop was stored directly on top of the machine. Also observed one of the lights downstairs didn't have a cover. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Lights without covers can lead to glass contamination of food and/or food contact surfaces.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner (e.g., in a separate insert) and clean and sanitize them regularly. Replace lights with shatterproof bulbs, or cover thoroughly to protect against damage.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate QUATs sanitizing rinse solution (less than 200 ppm) in one of the containers. Also observed one spatula had food residue on it in the storage area, as well as what appeared to be some food residue on the inside of the ice machine. Public Health significance - Improper cleaning and sanitizing of equipment, utensils, and food contact surfaces can lead to contamination and foodborne illness. Insufficient sanitizer concentration will not adequately kill off disease-causing organisms.
      • Corrective Action: Staff replaced the sanitizing solution during the inspection. Ensure that all utensils, equipment, and food contact surfaces are properly washed and sanitized so that they are maintained in a sanitary condition.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility in the corners of the basement. Operator claimed that they have a contract with a professional pest control, and that they haven't observed any mice activity recently. Also observed several flies in the downstairs prep area. 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. Recommend placing fly traps downstairs, away from food preparation and/or storage areas.Clean and sanitize area where droppings are located, or may have been contaminated by pests, and monitor situation.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed a staff member dried their hands on their jacket after washing their hands, as well as scratched their head without washing their hands before continuing food preparation. Public Health significance - proper hand hygiene and handwashing practices are essential to prevent cross-contamination.
      • Corrective Action: Ensure that staff are washing their hands at an adequate freqency, as well as done properly, to reduce the risk of cross-contamination.
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Basement ice machine observed to have some build up of mould. Ice is a ready to eat food that can be directly contaminated from unsanitary equipment.
      • Corrective Action: Clean and disinfect the ice machine.
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    8 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operator does not have a valid operating permit posted in the food premises.
      • Corrective Action: Operator to contact Public Health Protection at [email protected] and obtain a copy of valid operating permit.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cheese in the open top sandwich bar cooler in the kitchen was recorded at external temperature of 7°C-°8C. Internal temperature of cheese using a probe thermometer was recorded at 7.1°C. Hazardous foods stored in temperature danger zone (4°C -60°C) can increase the growth of microorgarnism that can cause foodborne illness to the public.
      • Corrective Action: Operator moved the hazardous food (cheese) into another working refrigeration unit at the time of inspection. Operator changed the temperature settings on the refrigeration unit and set it to a lower temperature. Monitor temperature of the open top cooler and not to use it to store potentially hazardous food items until the unit is able to maintain temperature of 4°C or lower.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature of gravy in a hot holding unit was recorded at 45°C.
      • Corrective Action: Operator increased the temperature settings on the hot-holding unit and it was able to maintain the temperature above 60°C
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination in the refrigeration unit. (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.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door had an opening in the top left corner that could allow the entrance of pests into the food facility.
      • Corrective Action: Operator to replace or repair the weather strip on the back door to seal the gaps off and thus minimize the risks of potential entry of pests into the food premises.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of grease and food debris on the floor under and behind the fryers and other equipment in the kitchen area as well as the basement food prep and storage area. Unsanitary conditions can encourage harbouring and breeding of pests which can further contaminate food and food contact surfaces and cause foodborne illnesses among the public.
      • Corrective Action: Operator to facilitate deep cleaning and sanitizing of the floors under and behind the equipment in the food premises.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Staff uses 3-compartment sink in the kitchen for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food is protected from cross contamination. Using 3-compartment sink for handwashing can contaminate hands from contaminated or used dishes.
      • Corrective Action: Ensure the handwashing 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.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff members (food handlers) had valid food safety training at the time of inspection.
      • Corrective Action: Ensure that atleast one staff member working in each shift has valid food safety training.