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Northern Dabha Hothouse Take-Out

4728 Lazelle Avenue, Terrace, V8G 1T2 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: At the time of inspection, one refrigeration unit at the kitchen prep station containing cold holding units was observed to have slightly elevated and fluctuating temperatures ranging from 14°C- 15°C. Cooked chicken was probed at 14°C. (Public Health Significance) : Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The employee moved all potentially hazardous foods (e.g., chicken) to a functioning refrigeration unit at the time of inspection. The chicken was not discarded, as it was still within the two-hour window. The operator must ensure that all items in the prep table are used within two hours; if not, they must be discarded and replaced. Lids must be kept closed when not in use to retain cold air. Any potentially hazardous foods stored in a defective unit must be immediately moved to a functioning cooler or discarded. Temperatures must be monitored and logged regularly, and the unit must be serviced as needed to maintain a temperature of 4°C at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed excessive grease, dirt, rust and food buildup on equipment surfaces (ice machine), door handles, shelves (in both the kitchen and walk-in cooler), and on the floors of the walk-in cooler. (Public Health Significance): Unsanitary conditions promote bacterial growth and increase the risk of foodborne illness through direct and cross-contamination. Regular cleaning and sanitizing are essential to prevent health hazards.
      • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, food contact surfaces, walk -in-cooler, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mold observed on the inside of the ice machine above the ice level.
      • Corrective Action: Shut off and drain ice machine, followed by cleaning and sanitizing the interior to protect against possible contamination of ice.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.