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Oakroom Grill

Unit 104-1023 Central Street West, Prince George, V2M 3L9 · Restaurant

4 inspections

  1. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods were stored above 4°C - Shrimp were measured with a probe thermometer at 6.1 degrees Celsius; staff stated they measured it approximately 2 hours beforehand and that it was at an acceptable temperature. Salted butter with garlic & parsley was also stored at room temp for several hours. 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. Processed vegetables (e.g., garlic and parsley) stored in low-oxygen environments, such as inside butter or oil, as well as at room temperature for extended periods of time could lead to botulism if consumed.
      • 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. Discard any potentially hazard foods stored above 4°C for more than 2 hours, or for an unknown period of time. Salted butter containing processed vegetables or other food products cannot be stored above 4°C for more than 2 hours.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed a scoop without a handle was left in dry goods for ongoing use. 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: Observed noticeable build-up of food debris on the waffle maker in the food preparation area.
      • Corrective Action: Ensure that all equipment, utensils, and food contact surfaces are maintained in a sanitary condition.
    • 403 - Repeat Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a staff's cup in the food preparation area.
      • Corrective Action: Staff members cannot eat or drink within the food preparation area.
  2. Routine Inspection

    10 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Observed noticeable greening of potatoes during the inspection. Public Health significance - When exposed to light, potatoes produce a toxin called solanine. Solanine is present at low levels in potato skin and flesh, however greening of potatoes can indicate that the levels are high enough to lead to illness if ingested.
      • Corrective Action: Potatoes need to be kept in a cool, dark place. Peeling and removing green areas and sprouts can reduce the levels of solanine, but should be discarded if they are significantly green or have a bitter flavor.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (PHFs) were stored above 4°C. Processed vegetables, seafood, sauces, and meat products were measured between 6.9-13.1 degrees Celsius within the prep coolers, as well as staff mentioned that their temperature was last checked approximately 4 hours before the inspection. Also observed bacon and unsalted butter staff stated were stored at room temperatures for more than 4 hours, as well as processed salads in an ice bath were measured between 22.3-27 degrees Celsius. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possible foodborne illness.
      • Corrective Action: All PHFs that were measured above 4 degrees Celsius, or were stored at ambient temperatures, were discarded during the inspection. Staff need to ensure that all PHFs (and products labelled "keep refrigerated") are stored at a temperature of 4°C or less at all times, as well as monitor and adjust the temperatures of refrigeration units, or have them serviced, as required. Recommend that PHFs are swapped out of the prep cooler every 2 hours, or insert lids are used, to reduce the risk of temperature abuse.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed scoops were left in dry goods for ongoing use, as well as some products were stored without covers. Public Health Significance - Improper 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. Ensure that all food products are stored in a manner that protects them from contamination.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed some utensils (e.g., metal whisks and spatulas) were stored between a metal sheet and the wall in the dishwashing area; this can lead to contamination as that area is not easily cleanable. Also observed a metal strainer still had food debris on it in the "clean" storage area of the dishwashing area, as well as several utensils were stored together in a bucket of dirty water between use in the food preparation area.
      • Corrective Action: Contaminated utensils were put through the dishwasher during the inspection. Ensure that all utensils, equipment, and food contact surfaces are kept in a sanitary condition and stored in a manner to protect against contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) QUATs sanitizers were measured between 50-100 ppm detected in the sanitizer containers during the inspection. Sanitizer in the spray bottle was measured at 200 ppm QUATS. 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: Staff replaced sanitizer solutions during the inspection. Change sanitizing solutions as required to always maintain an effective concentration of 200-400 ppm QUATs - follow manufacturer's specifications.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed a significant amount of water leaking from the dishwasher, as well as food debris on the floor and in the corners of the kitchen; overall sanitation of facility needs improvement (e.g., dish pit area was noticeably dirty, and the facility's cleaning logs indicated that it had not been cleaned in over a week). Public Health significance - Excess water and food debris in the facility can lead to, or exacerbate, pest infestations.
      • Corrective Action: Have dishwasher serviced to reduce water leakage, as well as increase cleaning frequency to ensure that facility is maintained in a sanitary condition.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing; One of the paper towel dispensers in the kitchen was empty, as well as the other handwash sink was full of dirty dishes and wasn't draining properly. The handwash sink in the bar was also being used as a dump sink for drinks. Finally, observed the paper towel dispensers were noticeably dirty, especially near the dispenser reel, which could lead to contamination of hands after washing. Public Health Significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash stations are accessible at all times, are maintained in a sanitary condition, and are used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: One of the staff members stated that they replace their gloves every two hours. Although the use of disposable gloves is recommended, this may create a false sense of security when handling food and lead to cross-contamination as you cannot feel food accumulation as you would on bare hands.
      • Corrective Action: Gloves need to be worn to cover lesions and bandages, and should never replace proper hand washing. If used, gloves should be used only once for a specific task and never washed.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed a staff's phone and cup next to clean dishes in the food preparation area.
      • Corrective Action: Staff members must store their personal items away from the food preparation area, and cannot eat or drink within this area as well.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During the inspection, none of the food handlers had FOODSAFE level 1 (or equivalent) certification.
      • Corrective Action: A staff member with FOODSAFE level 1 (or equivalent) certification must be present at all times when the kitchen is operating. Recommend that all food handlers have up-to-date FOODSAFE level 1 certification.
  3. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Sanitization buckets/ bottles and cloths were not set up during the time of inspection
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitization buckets with clean wiping cloths.
  4. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods are displayed above 4°C in a refrigerator below the deep fryer in the kitchen area at 1:30 PM. There were potentially hazardous foods (meat patties) inside the refrigerator. Temperature logs were not maintained. The digital thermometer on the refrigerator was showing at 10.22 °C. The surface temperature of the meat patties was measured at 14°C using Infra-red thermometer The internal temperature of the beef patties was measured at 12.2°C using a probe thermometer
      • Corrective Action: All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Operator was told to discard the food placed in the refrigerator unit and not to use the refrigerator unit until it is fixed. The operator was told to post a sign “Not In Use” on the defective refrigerator. The operator was told to record and maintain temperature logs and install an additional thermometer inside the refrigerator once it is operational.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Proper sanitization of cutting boards and food contact surfaces was not being followed. Operator mentioned that they usually use sanitization buckets which were not set-up during the time of inspection
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitization buckets with clean wiping cloths. Operator was educated on the cleaning and sanitizing procedures.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area was found with clutter and unorganised cardboard boxes in front of food storage racks. Traces of food debris were found on the floor and the food products in dry storage area.
      • Corrective Action: Clutter condition in food storage area will hinder the access to hard to clean areas. This may lead to improper cleaning of the food storage racks/ floor and may lead to harbouring of pest. The operator was told to remove unnecessary cardboard boxes and to clean and organize the food storage area as per the sanitation plan.