North Montney Camp
KM 2.5 Mile 98.5, Wonowon · Restaurant
Inspection summary
North Montney Camp has been inspected once by Northern Health Authority, on June 26, 2023. The most recent inspection, on June 26, 2023, recorded 4 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times on June 26, 2023. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on June 26, 2023. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on June 26, 2023. For example:
209 - Food not protected from contamination [s. 12(a)]
About this data
These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) The bottom row of one of the coolers was reading at 6 C.
- Corrective Action: Operator moved potentially hazardous food from that row and placed it into a cooler that was reading at 4 C. Operator stated he will have cooler looked at for any maintenance issues.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) A scoop were left inside one of the ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
- Corrective Action: Operator removed the scoop from the ingredient bin. For future reference, store scoops so that foods are not exposed to the handles or bare hand contact and store them in a sanitary manner and clean and sanitize them regularly.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one of the QUAT sanitizer containers - operator changed this out and refilled it with a new solution that was reading at 200 ppm. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: One of the plastic cutting boards being used was completley washed/worn out.
- Corrective Action: Discard the cutting board and replace it with a new one.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]