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NLC - Kitchen

11401 8 Street, Dawson Creek, V1G 4G2 · Restaurant

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Permit To Operate is not posted in the facility. The current year decal is not in the facility.
      • Corrective Action: Obtain a replacement Permit, attach the current year decal to it and post the Permit in the facility.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The temperature in one of the coolers in the Bakery is 9°C.
      • Corrective Action: Reduce and maintain the temperature to 4°C or less.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The concentrations of Chlorine in two pails of sanitizing solution measured less than 60 ppm. The minimum required is 200 ppm. Staff did not know how to prepare the required sanitizing solution.
      • Corrective Action: Prepare sanitizing solutions that contain at least 200 ppm Chlorine. Use Chlorine test strips to measure Chlorine concentrations.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the walk-in coolers was recently repaired. The operating temperature had not returned to 4°C or less.
      • Corrective Action: Remove all potentially hazardous food from the cooler until the temperature has reached 4°C or less.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written Sanitation Plan in the facility.
      • Corrective Action: Prepare a written Sanitation Plan and maintain it in the facility.