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North Peace Seniors Housing Society

101 - 9816 108 Avenue, Fort St. John, V1J 5S4 · Restaurant

1 inspection

  1. Initial Inspection

    5 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Although an application for a permit was submitted to Northern Health, the company was operating at this facility without a permit. Companies operating without a valid permit may not be following approved food safety practices.
      • Corrective Action: Complete the approval process to be in compliance with the BC Public Health Act and Food Premises Regulation.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw eggs were stored with ready to eat foods including strawberries. Raw eggs are considered to be similar to raw meats and can contaminate ready to eat foods.
      • Corrective Action: The eggs were moved to another shelf during the inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Celery was found uncovered in the walk in cooler and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. The celery was covered during the inspection.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. A container with pork loin was found in the dry storage room. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. The pork loin was moved to the walk in cooler during the inspection.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: An employee was seen changing tasks, removing gloves and putting on another pair of gloves without proper handwashing. Proper glove changing techniques are required to prevent cross contamination of food especially when changing tasks.
      • Corrective Action: Ensure that employees use proper glove changing methods including handwashing to prevent food contamination.