Northside Petroleum
24 Braid St, New Westminster · Restaurant
8 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Ambient temperature measure 11-14C. Probed creamers, 13.6C internal temperature.
- Corrective Action(s): All potentially hazardous food in that cooler discarded. Cheese/pepperoni sticks, creamers, all opened sauces, all opened condiments.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Display cooler measure 11-14C, probed creamers at 13.6C.
- Corrective Action(s): Please service display cooler to ensure temperature is at 4C and below if potentially hazardous foods (PHFs) are to be stored there.
- To be corrected by: April 12, 2024.
- Please email EHO service invoice once service is complete.
- If operator decides to use this cooler for non-potentially hazardous foods, please place a sign stating the temperature is not at 4C and below so all staff understands not to place any PHFs in this cooler. Please email picture to EHO.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: FOODSAFE Certificate has expired.
- Corrective Action(s): Ensure one staff on-site at all times, has a valid FOODSAFE certificate.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): There's no sanitizer solution prepared for wiping down counters.
- Corrective Action(s): Do not use lysol wipes on food prep counter. Do not use vinegar and water on food prep counters. Use a sanitizer like bleach/water as discussed (1 oz bleach per ga water). Use the sanitizer to clean the hot dog grill at the end of the night instead of the vinegar water solution.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Chopped onions were being stored at room temperature.
- Corrective Action(s): Store onions in the cooler.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): There's 50ppm bleach in the sanitizer bottle.
- Corrective Action(s): Add more bleach. You should have 100-200ppm bleach for cleaning.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions