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Orion Restaurant 2022

910 102 Avenue, Dawson Creek, V1G 2B7 · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous foods in walk-in cooler was observed to be above 4°C (6 C, 5 C). (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possible food borne related illness
      • Corrective Action: Operator is aware that potentially hazardous cold foods be discarded after 4 hours. Have cooling unit repaired as soon as possible to maintain temperature of 4 C or less.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Some foods were observed stored on top of each other and uncovered in the walk in cooler. (Public Health significance) - Poor storage of food can lead to contamination of food and food borne related illness.
      • Corrective Action: All foods stored in the walk-in cooler must be covered with food grade materials. Food must not be stored on top on each other.
  3. Routine Inspection

    5 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: On the kitchen floor, soy sauce in food grade containers were observed stored on a board, not up to 6 inches off the floor. (Public Health Significance) - Storing foods or utensils dircectly on the floor or not 6 inches off the floor could lead to contamination of food, transmission of pathogenic microorganism and food borne illness.
      • Corrective Action: Operator is aware that all foods, utensils should be stored 6 inches off the floor.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous food in the walk-in cooler was observed to be above 4 C (6 C). Also temperature logs were not observed at the time of inspection. (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possible food borne illness
      • Corrective Action: Operator is aware that potentially hazardous cold foods be discarded after 4 hours. Have cooling unit repaired to maintain temperature of 4 C or less. Regularly record the temperature readings. Operator is to send temperature readings once the cooling unit has been repaired, in two days.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Some cooked potentially hazardous foods were observed uncovered and open to contamination on the dining table. Temperature of food measured 17 C and food handler couldn't tell how long the food had been there. (Public Health significance) - Potentially hazardous food left at danger zone (4C - 60C) could lead to multiplication of bacteria , food borne illness and food borne outbreak.
      • Corrective Action: Foods were discarded. Operator is aware that potentially hazardous food be adequately covered and stored below 4 C at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: All sides of the exterior door were observed to have openings. This can allow entrance of pest. (Public Health Significance) - Pest can transmit pathogenic microorganisms. Presence of pest can lead to contamination of food and food contact surfaces, leading to food borne disease.
      • Corrective Action: Operator is aware to close all openings on the exterior door, seal all gaps to prevent the entrance of pest.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No soap was observed at the hand wash station, operator brought soap from some where else. Disposable paper towel was on the slab and not in a dispenser. (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: Soap dispenser was refilled. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  4. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures of stand up coolers were slightly elevated (greater than 4°C. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Temperatures were adjusted. Ensure to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate hand washing station. No soap from soap dispenser. (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: The soap dispenser was refilled. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two containers of puff balls left to cool on counter. Temperature measured 21c and 22c. According to chef they had been left to cool for > 2 hours at the time of inspection. Also, boiled pasta/noodles left to cool in the sink. Foods should not be kept/stored in the danger zone (between 4c and 60c) because bacteria growth is exponential within that range rendering foods a health hazard.
      • Corrective Action: Though the top of the containers were cool, the middle and bottom part weren't. Chef is aware to stir foods (with a scoop, not gloved hands) frequently for faster cooling or put foods in shallow pans. Chef is also aware foods should not be left on the counter to cool for more than 2 hours. Once foods are left to cool on the counter, monitor the time and ensure they are put in the cooler after a maximum of 2 hours. Use approrpiate cooling methods listed above for quicker and even cooling of foods.
  7. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temperatures of ginger beef, sweet and sour sauces in hot holding unit were below 60°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: Temperture of hot holding unit was increased. Chef and operator are aware must maintain the unit at a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Operator will monitor and record tempertures of hot holding units for the next week and email to me.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination in one of the stand up fridges. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: The foods were covered immediately. Chef is aware to cover or otherwise protect all foods at all times from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In one of the stand up freezers, raw meat is stored above noodles. Also, in another freezer (close to the back door) frozen shrimps in the same section with mixed vegetables (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Noodles were immediately put on a top shelf and raw meats at the bottom. Chef is aware to ensure raw meats are always stored below and isolated/separated from ready to eat items and produce.