Nickel Plate & Gas Bar
670 Scott Ave Hedley BC V0X 1K0 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, the walk-in cooler temp observed at 12°C. The walk-in cooler temp was measured with an IR thermometer at around 10:40 am. A probe thermometer placed inside a glass of water, left in the walk-in cooler around 10:50 am and left the walk-in cooler closed for 15-20 minutes. The temperature was checked again after 15 minutes, probe thermometer measured at 12°C. The walk-in cooler was measured by the EHO's IR thermometer, the built-in thermometer, and the probe thermometer. All displaying temperature at 12°C. The probe thermometer was kept inside the walk-in cooler for 2 hours. Informed the operator to ensure the walk-in cooler should be used minimally. After returning to the site, the walk-in cooler temperature lowered from 12°C to 6°C. Operator voluntarily discarded food items. The following food products were discarded: • 1/2 stick of Fleichmann's yeast. (mold formed) • 5 bunches of Romaine lettuce. (mold formed) • 1/4 of 4L Hellman's real mayonnaise. • 3/5 of 4L Foremost Dairies sour cream 14% M.F.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Oil and dust accumulation seen on/near ventilation hoods. [2] Mice droppings on the floor nearby and in back utensil storage area. [3] 3 deformed and damaged kitchen utensils. Operator voluntarily discarded utensils.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit: not valid. Ensure to renew permit for the fiscal year.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, staff member present was not FOODSAFE certified.
- 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
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - gap around back door still larger than 1/4" (6mm)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - hand sink installed in prep area of kitchen
- F2.2 Are proper pest control measures in place on the premises?