New Century Restaurant
7451 5th St Grand Forks BC V0H 1H0 · Restaurant - Food Service
20 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Observed all foods in the walk-in cooler stored without covers or labels. Please cover and label all food to prevent contamination. Please ensure that foods are covered and labelled when stored. Observed raw chicken touching raw shrimp. Raw chicken is a high-risk food carrying pathogens like Salmonella. Chicken and shrimp have different cooking temperatures. Foods must be stored in a way where they are not contaminating / spreading pathogens to other foods. F1.7B: Observed vegetables stored below raw proteins. Drippings from proteins can contaminate vegetables. Please place all vegetables / fruits above proteins.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips expired in March 2020. Please purchase new ones.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Plastic tote used to store cut vegetables was falling apart. This could cause physical contamination of product due to plastic breaking off. Please ensure all equipment is in good working order. F2.5B: Observed walk-in freezer overflowing with product to the point where you could not take one step inside. Additionally, what appeared to be the janitorial area was completely stacked from floor to ceiling with cooking oil. This is not an acceptable practice as these areas can not be properly cleaned and maintained. Owner stated they purchase more product than they need because it is cheaper. These areas must be maintained in an sanitary and organized condition. Spoke with owner about not ordering more product than they can safely and properly hold. F2.5E: All scoops used in dry products should have a handle (and ideally be stored outside of product) to prevent contamination from employee hands. Please purchase new scoops.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed handwashing sink in kitchen was not equipped with soap in a dispenser or paper towels. Inspector washed hands in front of house area. A properly stocked handwashing sink must be available at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Produce boxes in the walk in cooler were stored on the floor. Please ensure all foods are stored above the ground to prevent contamination and pest activity.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw meat was observed to be thawing at room temperature. The operator stated that the meat was at room temperature for an hour and a half. The operator was instructed to use an approved method of thawing.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator stated food safe course was completed and will send certificate via email. To be resolved when confirmation received.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Foods stored in the cooler, freezer, and dry storage were uncovered and unlabeled.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer not detected in dishwasher cycle. 2. No sanitizer available for sanitizing food contact surfaces.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1 Foods stored in the cooler, freezer, and dry storage were uncovered and unlabeled. 2 Food contact surface (dough machine) was left unclean, unwashed and sanitized after last use.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There were many boxes and harboring materials cluttered in the back storage room and freezer that may allow for breeding of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Chicken was observed to be thawing at room temperature. This infraction was corrected during the inspection. Chicken was removed from room temperature and thawed using appropriate method.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A lack of sanitation was observed. There is lots of grease build up on cooking equipment, in between equipment, and on the floor.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection. A sanitation plan must be in place to remind all staff of items/ areas to be cleaned on a routine basis. • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Chicken was observed to be stored above RTE products (fresh vegetables) in the walk-in cooler. All containers inside walk-in cooler were not labelled and covered.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not detected with chlorine test strips at the dish plate in the chemical dishwasher.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Thawing chicken drumsticks and breasts were observed to be thawing in prep sink without running water. Sink was plugged to fill up sink. Operator was informed that products must be thawed under running cold water. If there is too much of product in sink not allowing thawing under running water, smaller quantities of product must be thawed at a time.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods like diced chicken, diced BBQ pork, noodles and rice were found to be held at room temperature and in the danger zone of 4-60C. Line coolers were not functioning during inspection. Operator has stated that they have ordered a new one and is waiting for its arrival. PHFs were moved to the nearby walk in cooler and operators were told to only bring out as much as they needed to prevent time-temperature abuse. Follow-up to be conducted on Oct 29th 2019.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand sink faucet and handles are encrusted in dirt and grime and may contribute to poor food handling due to contamination of hands. This area MUST be cleaned and sanitized DAILY or when needed. Follow-up to be conducted on Oct 29th 2019.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Thawing chicken drumsticks and breasts were found thawing in prep sink without running water. Chicken was still frozen and operators were told that all frozen items must have continuous water running over during the thawing process. Water for thawing was turned on during inspection. Follow-up to be conducted on Oct 29th 2019.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Basement has been renovated post flood. Line coolers were not functioning during inspection. Operator has stated that they have ordered a new one and is waiting for its arrival. PHFs were moved to the nearby walk in cooler and operators were told to only bring out as much as they needed to prevent time-temperature abuse. The following areas/ items require maintenance with a follow-up in a month: 1. Wall behind wok area requires painting 2. Shelf on 3 compartment sink wall is in poor condition and requires replacement 3. White cutting board used for cooked food requires replacement 4. All dishwasher racks are covered in dirt and grime and require either replacement or deep cleaning
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan must be in place to remind all staff of items/ areas to be cleaned on a routine basis.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/ operator had last done FoodSafe certification in 2007. As FoodSafe now expires every 5 years, please have this completed as soon as possible.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed food debris accumulating underneath fryer and stove, please ensure this area is cleaned regularly to avoid attracting pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): (1) Observed some par-boiled noodles left at room temperature to be fried. Please store noodles in refrigerator to cool properly if the noodles will not be fried and served within 2 hours of par-boiling. (2) Observed a large uncovered container of sauce on the kitchen floor by the stove. Please ensure there is a lid over the container of sauce when not in use to avoid cross contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site at time of inspection, operator will email EHO a copy for review and ensure a copy is available at the restaurant.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site at time of inspection, operator will email EHO a copy for review and ensure a copy is available at the restaurant.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): (1) Observed a box of frozen shrimp left at room temperature to be thawed. Frozen foods must be thawed using appropriate methods, such as under cold running water. (2) Large bowl of pudding (consisting of milk and pudding powder) on ice in the buffet line was at 10°C. Please set out a smaller portion of pudding to ensure it is turned over within 2 hours or discarded. (3) Walk in cooler at 4°C, 2 chest freezers at -18°C - good.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed raw and cooked food items in open containers stored inside walk in cooler and bulk foods (such as flour, rice) stored in open containers in storage area - please ensure food items have lids over them to prevent cross-contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Area under and around the grill needs a thorough cleaning.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station did not have any paper towel at time of inspection, please ensure paper towel dispenser is refilled with paper towel.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ensure ready to use sauces are placed away from unclean kitchen area Ensure raw food items are kept separate from fresh food items Ensure non food items are kept separate from food items
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Roof repair for water damage has now been completed. Repair and repaint of kitchen ceiling will commence shortly as indicated by operator
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Was dipping cutlery in bleach and water to wipe off spots after items had been washed in the dishwasher. Operator was advised that this is not appropriate and may re-contaminate cutlery. If the dishwasher is leaving spots the rinse agent may need to be adjusted. The floor beside the dough mixer, and the side of the chest freezer beside the dough mixer needs to be washed. Clean the floor underneath the old ice machine.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not use old cleaning agent buckets to store food in. If containers are to be reused only use cleaned and sanitized containers that originally had food.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Roof is being replaced in Sept. At that time the kitchen ceiling repair will be completed. Plastic sleeves have been installed on the kitchen light fixtures.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Do not place anything in the hand sink. It is to be kept clear so that it is usable at any time.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Ensure that cloths are stored in water and sanitizer.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
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