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Pedro's Grill

342 City Centre, Kitimat, V8C 1T6 · Restaurant

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food (including raw chicken, cooked bacon and noodles) were stored uncovered inside refrigeration unit. Foods stored uncovered are subject to biological, physical and/or chemical contamination.
      • Corrective Action: Operator to cover all food stored in refrigeration units and freezers.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up of food debris and filth throughout the facility including below the grill, next to the grill, on plates stored with clean utensils, and in the storage to the right of the oven. Build-up of food debris can act as a reservoir for bacteria and cross contaminate food.
      • Corrective Action: Operator to clean and sanitize all areas with build-up of food.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator has food stored in plastic grocery bags inside freezer unit. Plastic grocery bags are not food grade and cannot cover food appropriately to prevent contamination.
      • Corrective Action: Operator to ensure that all food is stored in food grade containers.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple items stored in the facility that are intervening with cleaning and sanitizing.
      • Corrective Action: Operator to ensure that the facility has only the equipment necessary for day-to-day operations.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated in prep cooler (greater than 4°C) Black olives probed to be at 7.6°C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food and filth on shelves and floor inside walk-in cooler. Observed build up of filth on shelves by walk-in cooler. Build-up of food and filth can act as a reservoir for bacteria and potentially cross contaminate food.
      • Corrective Action: Operator to clean and sanitize shelves and floor of walk-in cooler and the shelves in front of walk-in cooler. Anything that is not in use on shelves by walk-in cooler is to be removed from the food premises.
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed fried potatoes stored in a cardboard box that was used to store raw chicken. Storing cooked food in boxes used to store raw meats can lead to cross contamination of food and lead to foodborne illness.
      • Corrective Action: Operator disposed of fried potatoes at time of inspection. Operator to ensure that food is stored in food grade containers and covered.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand wash sink was inaccessible during inspection. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator cleared sink during inspection. Hand wash station must be 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.
  12. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed food stored uncovered in freezer and walk-in cooler along with food that was stored on the floor in cooler. Uncovered food and food stored on the ground allows for potential contamination by dirt, dust, chemicals, etc. 2. Observed scoops stored in bulk food bins. Scoops stored in food can cause cross-contamination between food and operators hands. 3. Observed deep fried potatoes stored in cardboard boxes. Cardboard boxes are not food grade and have the potential of cross-contaminating food.
      • Corrective Action: 1. Foods must be kept covered and must be stored off the floor. 2. Scoops must be stored outside of bulk food bins/bags and in a manner that prevents them from being contaminated and so the handles can be easily grabbed. 3. Use food grade containers to store food.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Observed a large gap at the base of the wall below the two compartment sink and dishwasher through which pests can enter. 2) There are multiple pieces of equipment, utensils, cookware, and other items that are not in use, are cluttering this facility and are interfering with cleaning & sanitizing.
      • Corrective Action: 1) Gap between the wall and floor along the wall where the two compartment sink is located must be sealed to prevent the entry of pests. However, since this is likely the low point in the kitchen floor drains should be installed to prevent water from ponding and to ensure it does not flow into the basement and further damage the substructure. Also, shelving in the storage area by the walk-in cooler must be levelled to ensure they can be properly used. 2) All unused equipment, utensils, cookware, and other items must be removed to reduce the amount of clutter, make better use of available space, and make it easier for staff to clean & sanitize.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed sheets of cardboard soaked with grease around deep-fryer, being used as a splash guard by a garbage can, and being used to line shelves. Cardboard is not impervious to moisture, durable, nor easily cleaned and can accumulate food which can attract pests and act as a reservoir for bacteria. Also, reused cardboard boxes may be contaminated with dirt and chemicals which can cross-contaminate foods, dishes and utensils.
      • Corrective Action: Do not use cardboard to lines shelves and protect areas and surfaces in the kitchen, and provide a material that's smooth, impervious to moisture, durable, easily cleaned and non-toxic (e.g., plastic & fibreglass in areas away from the cook line, stainless steel in areas by the cook line).
  13. Follow-Up Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Thick dark debris observed on the floor under equipment.
      • Corrective Action: Remove debris built up and maintain clean by increasing cleaning frequency. Build up of debris could contain food allowing for potential harbouring of pests.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Household items that are not required to be used in a food facility are being stored in the kitchen.
      • Corrective Action: Remove all items and objects that are not for kitchen use.
  14. Routine Inspection

    11 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Containers of preserved beans with garlic marked EXP: 30-09-2015 found in pantry. Operator stated that these are not currently used in any menu items.
      • Corrective Action: Operator voluntarily discarded all of the preserved beans that have exceeded their EXP date. Items with expiry dates must be used within labelled time frame.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Centre vent in kitchen ceiling located over the food prep tables was visibly dusty. Dust can blow off of the ceiling and potentially contaminate food.
      • Corrective Action: Clean the ceiling and vent surface. Ensure that regular maintenance of the premises ventilation is preformed to prevent build up of dust.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of power batter were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Buckets of chicken breast being thawed in standing water at room temperature. Each bucket was thawing at different rates. The warmest buck was probed at 10°C. Operator states that the chicken was exposed to room temperature for less than 2 hours. The centre of the bucket and was still cold and had some shards of ice. These are improper thawing procedures. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Operator immediately moved all of the frozen chicken breast into the walking cooler. Food must be thawed using one of the following methods: Thaw foods under running cold water, in the fridge, or in the microwave oven. If potentially hazardous food such as raw chicken breast is subject to room temperature for more than 2 hours, the food must be discarded.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: (CORRECTED DURING INSPECTION) Stacks of frozen chicken breast boxes were in the kitchen and subject to room temperature. Frozen items need to be put away immediately to prevent room temperature thawing and time and temperature abuse. Operator does not have walk in freezer. Operator's procedure for refrigerating chicken breast is to move the meat to food containers and then place in fridge.
      • Corrective Action: Operator moved all of the frozen chicken breast into the walk in refrigerator.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Stainless steel counters observed with residue build up. Powder batter and food debris observed inside mixing bowl cabinet.
      • Corrective Action: Food contact surfaces must be cleaned and sanitized after use to prevent build up of debris and residue.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Mixing bowls of batter are not being washed immediately after use.
      • Corrective Action: Operator moved bowls to dish washing sink.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Grease stained cardboard surrounding batter and deep fry stations. Tongs being hung on cardboard next to deep dryer. Card board being used to line walk in refrigerator shelves.
      • Corrective Action: Cardboard absorbs moisture and can support the growth of bacteria as well as attract pest. Remove cardboard from kitchen. Do not use as a food surface or for hanging equipment.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Kitchen had one sanitizer bottle to use in both the front end and the kitchen. Each area requires its own individual sanitizer solution to support frequent sanitization.
      • Corrective Action: Operator discarded used cloth and created a bucket of sanitizing solution for the kitchen area. Ensure that wiping cloths are stored immersed in a sanitizing solution of 200 ppm chlorine.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dark residue stuck on kitchen floor. Kitchen not maintained in sanitary condition. Food debris and residue can attract and sustain the growth of pest.
      • Corrective Action: Clean and sanitize the floors to remove the residue. Ensure that the premises is being cleaned as per sanitization plan. If sanitation plan is not available, contact Environmental Health Officer.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: House hold items such as shoes and shoe inserts being stored in kitchen. Only items pertaining to the operation of the food premises should be present.
      • Corrective Action: Remove any personal items not required for the food premises.