Omega Restaurant
7400 Hwy 3 Grand Forks BC V0H 1H0 · Restaurant - Food Service
15 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips expired. Please purchase new ones.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizing solution prepared too strong (>300ppm). Staff diluted solution. CDI
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Bleach bottle unlabeled. Please label all chemicals / cleaners when moved to a different container. All scoops should have a handle to prevent contamination of dry product from employee hands.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher temperature did not reach a minimum of 71C. 71C is the minimum temperature to achieve sanitization of all food contact surfaces, equipment, and utensils. The operator must have a technician boost up the temperature to 71C (min.) In the mean time, an alternative method must be used to sanitize all dishes. Staff may use the submersion methods where dishes are submerged in a sanitizer solution (can be bleach/water) for at least 30 seconds for adequate sanitizing.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat (chicken) was stored above ready to eat food causing a potential for cross contamination. This infraction was corrected during the inspection.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Boxes of food products including onions and canned goods are stored directly on the floor.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach and water sanitizer solution concentration is above 200ppm.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not available at the time of inspection. The operator states that it had been destroyed in a recent flood.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Clarified butter and garlic butter are stored at room temperature (~20C) in various inserts around the grill in kitchen. All potentially hazardous foods, especially garlic butter, must be either stored in a cooler at or below 4C OR hot held at 60C or more. If stored hot, butter must be cooled correctly and stored in a cooler overnight at 4C or less.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen wiping cloths are not kept in an approved sanitizer. Please have either... a) a bleach bucket with a 100 ppm solution with wiping cloths in at all times OR b) a bleach spray bottle with 100 ppm solution Hard to reach areas on meat slicer requires better cleaning and sanitizing. Please acquire a small brush that can be used to scrub hard to reach areas.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Plastic pizza pan separators are visibly caked in debris and require better cleaning and sanitizing. Please clean (with scrubbing) and sanitize daily.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station near pass through from kitchen requires a paper towel dispenser stocked with paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Line cooler and milk cooler by the door were both found at 10°C. Potentially hazardous foods (PHFs) such as milk, cheese, and deli meats were found in the coolers. PHFs must be stored under 4°C to slow spoilage. Operator will be calling a technician to troubleshoot the issues. Meanwhile, operator will store PHFs in the walk-in cooler, which is maintaining 4°C
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Observed mouse droppings in the basement and behind a flour bin in the food prep area. A baited trap containing rat poison was found in the food prep area. A mouse infestation may result in disease transmission and contamination of food. Poisoned bait must not be used in a food prep area to avoid cross contamination. Area must be cleaned and sanitized of mouse droppings and poison must be removed from food prep area. Further steps must be taken to prevent pest entry and infestation.
- F2.2A - The premises must be maintained free of pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): A bulk container of corn meal was found infested with spiders and moths. Such infestations may result in cross contamination of food. Any containers containing food must have a well-fitted lid to prevent insect infestations.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): (1) Observed a hole in the wall at the bottom of the stairs towards the basement. The hole can be a harbourage spot for pests. (2) Observed some build up of grease and food debris under the grill, fryer, and other hard to reach areas.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Stand up refrigerator near the kitchen doors with coffee creamers was found at 6°C. Fridge was turned down to a colder setting during inspection. Please ensure this cooler can maintain a minimum temperature of 4°C or colder or move any potentially hazardous foods (perishables) to another working cooler.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed a large amount of food debris build up around the fryer and grill as well as on the floor underneath. Hard to reach areas must be routinely cleaned of food debris to ensure there is not a build up and become a pest attractant.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): (1) Prep table cooler (under the inserts) were at 7°C, inserts with chopped vegetables were at room temperature. Please ensure prep table cooler is at 4°C or colder, the lids over the inserts are kept closed, and all foods must be used up or discarded within 4 hours if foods are not kept at refrigeration temperatures. (2) Fridge with milk by the drink counter was at 7°C, please ensure this fridge can maintain 4°C. (3) Walk in cooler was at 4°C, good; all chest freezers were at -18°C, good.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure there are light covers over the light bulbs in area where food is prepared - sleeves that go over the light tube are acceptable.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed a large amount of food debris build up around the fryer and grill as well as on the floor underneath. Hard to reach areas must be routinely cleaned of food debris to ensure there is not a build up and become a pest attractant.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure paper towel is mounted when replaced instead of sitting on the counter in the kitchen. Hand washing station in the bar needs paper towel.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The dishwasher final rinse is not providing enough sanitizer.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): In the lounge the ice scoop handle was laying in the ice. Ensure that the handle is kept out of a product that will be consumed.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Clean the outside of the flour container. Clean the wine glass tray in the lounge cooler. Clean floor under the ice machine, and deep fryer.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions