One Restaurant and Lounge
3995 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant
3 inspections
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Cut potatoes were left uncovered and open to contamination inside the walk-in cooler. Uncovered flour in a metal bowl was sitting above the flour container. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can increase risk of illness.
- Corrective Action: Operator to cover cut potatoes inside walk-in cooler and flour in metal bowl when it is not in use.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizing (Chlorine) rinse solution detecter for glasswasher in bar area. (Public Health significance) - Automatic glass washers must provide a minimum concentration of 50 parts per million (ppm) to effectively sanitize dishware.
- Corrective Action: Operator to use dishwasher in kitchen to sanitized dishes until glasswahser can be repair or replaced.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Grey container in the storage area is in poor shape. Uneven surfaces cannot be clean and sanitized effectively, leading to pathogen growth that may increase risk of illness.
- Corrective Action: Operator to remove grey containers in poor shape.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
3 infractions
- 205 - Critical 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.
- 209 - 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.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Serving staff only washes tables and bar top. (Public Health Significance) Sanitizing solutions must also be used to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: All food contact surfaces, including bar top and tables in serving area, should be cleaned and sanitized using an approved sanitizer.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Many areas of the food premise require deep cleaning, such as behind and below the cook line, and the walls, counters and floor around the dishwasher. The operator noted they do not clean behind the cook line unless a gas ticketed person is there to move the equipment.
- Corrective Action: Clean throughout the kitchen, create a cleaning schedule with all required people to ensure the kitchen is cleaned often.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Many small equipement items, such as cutting boards, spaulats and scoops, are not in good working order and cannot be fully cleaned. The cooler below the prepartion line is not keeping food cold.
- Corrective Action: Discard any items that are no longer cleanable. Ensure that food items stored in the prepartion line cooler are discarded after 4 hours.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]