Northern Grand Hotel/North Bar & Grill
9830 100 Avenue, Fort St. John, V1J 1Y5 · Restaurant
4 inspections
- Follow-Up Inspection
1 infraction
- 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: The area around the mop sink had worn caulking, damage drywall and peeling paint. Improper caulking and ventilation in high humid areas including the mop sink and staff washrooms can allow the accumulation of moisture and mould growth.
- Corrective Action: Repair or refinish areas in the walk-cooler, floors, and mop sink to allow for sufficient cleaning and to prevent the contamination of food.
- 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Follow-Up Inspection
3 infractions
- 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Several floor tiles in the walk-in cooler area and under a two compartment sink were missing. The area around the mop sink had worn caulking, damage drywall and peeling paint. Ventilation fans in both staff bathrooms were not functional. Areas in walk-in coolers had peeling paint. Improper construction of walls, floors, and ceilings do not allow for complete cleaning and sanitizing of surfaces. Improper caulking and ventilation in high humid areas including the mop sink and staff washrooms can allow the accumulation of moisture and mould growth.
- Corrective Action: Repair or refinish areas in the walk-cooler, floors, mop sink, and staff bathrooms to allow for sufficient cleaning and to prevent the contamination of food.
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Ovens found throughout the facility had excess food debris and carbon build-up. One unit was covered with aluminium foil with excess grease build-up. Pop machine lines were found with dried pop debris. A can opener was found with dried food debris on the cutting edge. Filters on the ice machine were dusty. Gaskets on the walk in cooler were worn or broken. Light switches were found dirty. Shelving units had food debris in hard to reach areas including between units both in the walk in coolers, freezers and the dry storage areas. Accumulation of food debris in a food facility attracts pests, can cause a fire, and contaminate food. High touch areas including light switches can lead to cross contamination of food.
- Corrective Action: Ensure that equipment is regularly maintained, cleaned and sanitized. Add these tasks to the cleaning schedule to ensure that they are completed regularly. High touch surfaces need to be cleaned every 4 hours or at least once a day.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Refrigeration units and hot holding equipment lack accurate thermometers.
- Corrective Action: Add thermometers to the units without thermometers.
- 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Follow-Up Inspection
4 infractions
- 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: The area around the mop sink had worn caulking, damage drywall and peeling paint. Areas in walk-in coolers had peeling paint. Improper construction of walls, floors, and ceilings do not allow for complete cleaning and sanitizing of surfaces. Improper caulking and ventilation in high humid areas including the mop sink and staff washrooms can allow the accumulation of moisture and mould growth.
- Corrective Action: Repair or refinish areas in the mop sink, walk in coolers, floors, and walls to allow for sufficient cleaning and to prevent the contamination of food.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Cartons of liquid egg and cream were found at 18 degrees Celsius. The operator discarded the cartons during the inspection. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
- Corrective Action: Three options available to remedy this situation are: 1) Use another prep cooler since the foods are at a higher potential to have increase microbe growth. 2) Fill all inserts halfway and add a cover. Keep the lid of the prep cooler when not in use. Monitor the temperature. 3) Leave food for this unit in the walk in cooler and use the prep cooler only for non perishable foods.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored at above 4°C. The majority of the food in the middle prep cooler was found at 6-8 degrees Celsius. The cover of the unit was not properly closed. All prep coolers along the cooking line had opened lids and foods above 4 degrees Celsius. After 20 minutes all units except the middle cooler had returned to temperatures less than 4 degrees Celsius. The operator mentioned that a technician had been called to repair the unit and parts were needed for the unit. The middle unit stores cut vegetables as well as raw meats.
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures. Record the temperature every 4 hours in a log. Due to the influence of the nearby gas stove, the air around the unit is greater than 24 degrees Celsius. Foods cannot be kept in the temperature danger zone more than 2 hours. Ensure that all temperature abused are discarded
- 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Ovens found throughout the facility had excess food debris and carbon build-up. One unit was covered with aluminium foil with excess grease build-up.Gaskets on the walk in cooler were worn or broken. Light switches were found dirty. Shelving units had food debris in hard to reach areas including between units both in the walk in coolers, freezers and the dry storage areas. Accumulation of food debris in a food facility attracts pests, can cause a fire, and contaminate food. High touch areas including light switches can lead to cross contamination of food.
- Corrective Action: Ensure that equipment is regularly maintained, cleaned and sanitized. Add these tasks to the cleaning schedule to ensure that they are completed regularly. High touch surfaces need to be cleaned every 4 hours or at least once a day.
- 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Routine Inspection
6 infractions
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Several floor tiles in the walk-in cooler area and under a two compartment sink were missing. The area around the mop sink had worn caulking, damage drywall and peeling paint. Ventilation fans in both staff bathrooms were not functional. Areas in walk-in coolers had peeling paint. Improper construction of walls, floors, and ceilings do not allow for complete cleaning and sanitizing of surfaces. Improper caulking and ventilation in high humid areas including the mop sink and staff washrooms can allow the accumulation of moisture and mould growth.
- Corrective Action: Repair or refinish areas in the walk-cooler, floors, mop sink, and staff bathrooms to allow for sufficient cleaning and to prevent the contamination of food.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Shrimp found at 8 degrees Celsius and was discarded at the time of the inspection. Cut lemons, oranges, and limes found in the bar area had a temperature of 12 degrees Celsius despite after 30 minutes at room temperature. The fruit was moved to the cooler during the inspection. The operator was told to monitor the temperature of the prep cooler and repair it if 4 degrees Celsius or below could not be maintained. Food in the cooler would be moved to another unit. Ensure that cut fruits which are potentially hazardous foods are stored at 4 degrees Celsius or below or left at room temperature for no more than 4 hours and then discarded.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
- Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
- Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Ovens found throughout the facility had excess food debris and carbon build-up. One unit was covered with aluminium foil with excess grease build-up. Pop machine lines were found with dried pop debris. A can opener was found with dried food debris on the cutting edge. Filters on the ice machine were dusty. Gaskets on the walk in cooler were worn or broken. Light switches were found dirty. Shelving units had food debris in hard to reach areas including between units both in the walk in coolers, freezers and the dry storage areas. Accumulation of food debris in a food facility attracts pests, can cause a fire, and contaminate food. High touch areas including light switches can lead to cross contamination of food.
- Corrective Action: Ensure that equipment is regularly maintained, cleaned and sanitized. Add these tasks to the cleaning schedule to ensure that they are completed regularly. High touch surfaces need to be cleaned every 4 hours or at least once a day.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: The weatherstripping on the back delivery doors of the facility had gaps that could allow the entry of pests. Entrance of the pests through proper weatherstripping is part of the integrated pest management system.
- Corrective Action: Repair or replace the weatherstripping on the back delivery doors to prevent the entry of pests.
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]