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O.J. Food Services (North) Ltd

9600 93 Avenue, Fort St. John, V1J 5Z2 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The hot dog bread was stored in a carton under a shelf that is not smooth, easily cleaned and sanitized (Public Health Significance) There is increased risk of food contamination from the surfaces that can encourage accumulation of debris
      • Corrective Action: Operator immediately removed the hot dog breads protected in a nylon wraps and discarded dirty carton at the time of inspection. Operator to ensure breads are stored in a way that meets regulatory requirements.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) There were build up of dirt and suspended particles in the cooler vents and storage of products directly on the floor that prevents easy cleaning of the floor
      • Corrective Action: Operator immediately cleaned the vents and move all products off the floor and making space for ease of cleaning and mopping of the floor.
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility had a build-up of grime and food debris on the floor, walls, high-touch surfaces. Also, the ice machine had a build-up of bio-film bacteria in the calcified deposits.
      • Corrective Action: Preform a deep clean of your food establishment. Remove the ice. Clean and sanitize your ice machine, as per your sanitation plan.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperatures of food items in pepsi cooler were slightly elevated, between 7-9c. This temperature allos for growth of pathogens which can cause food borne illness.
      • Corrective Action: Operator is aware to monitor the temperatures to ensure the unit is always at 4c and below. Adjust the temperature as needed or let it be serviced by a professional.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) 2 of the 3 soups in hot holding unit had temperatures < 60c. These allows for growth of pathogens, rendering the foods unsafe.
      • Corrective Action: One if the soups had been out for about 2 hours, the unit was adjusted to ensure the temperature is maintained at 60c and above. The chilli sauce was discarded. It had been out for almost 4 hours. Ensure foods are stored either cool (4c/39F and below) or hot (60c/104F and above) at all times.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food contact surfaces not properly sanitized. Concentration of sanitizer in sanitizer buckets was ~ 50 ppm. This is less than the concentration recommended to properly sanitize the surface making it safe for use.
      • Corrective Action: Buckets were refilled with fresh sanitizer solution. Operator is aware to ensure sanitizer solution is always at least 200 ppm. Monitor during the day and change as needed ~ every 2 hours.