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Naomi's Grill

737 2nd Avenue West, Prince Rupert, V8J 1H4 · Restaurant

4 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use. Scoops found with handles in ingredient bins in the back of the kitchen. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walls of the walk in cooler are made of Styrofoam and are not sealed or easily cleanable. (Public Health Significance): While Styrofoam is smooth and durable, it is not easy to clean and should not be present as food contact surfaces.
      • Corrective Action: Add something on top of the Styrofoam walls that is smooth, durable, and easy to clean.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves observed in the back of the kitchen. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Either add a liner to the shelves, or refinish the shelving unit with food grade sealent.
  2. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a water bottle stored next to the griddle. Public Health significance - Eating or drinking in the food preparation area could lead to cross-contamination of food being prepared for the public.
      • Corrective Action: Ensure that food handlers do not eat or drink in the food preparation area, as well as wash their hands before preparing food after eating or drinking.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in cooler and dry storage area were observed to be stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A staff member working in the kitchen was seen drinking coffee while cooking food not followed by adequate handwashing. Coffee cup was being stored on one of food contact surfaces in the kitchen. Employee lacks basic food safety knowledge and understanding. Public health significance - storing used cups or food items on food prep counters while preparing food could lead to cross-contamination of food being prepared for the public.
      • Corrective Action: Employee was told to move their drink away from the food preparation area. Ensure employees have a designated area for their personal food items storage which is away from the food preparation areas.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff members including the operator had valid food safety training at the time of inspection.
      • Corrective Action: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. In operator's absence, at least one person in each shift should have food safety training. Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  4. Routine Inspection

    0 infractions