Skip to content
Loading map…

PG & District Senior Activity Center

425 Brunswick Street, Prince George, V2L 2B7 · Restaurant

1 inspection

  1. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed chicken and other meats stored above ready to eat foods and produce in the kitchen fridge during inspection. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed improper thawing procedure, foods thawed sitting at room temperature at the time of the inspection. Operator moved the meat to the refredgerator unit, the meat had been out of the freezer for 30 minutes. (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: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The steam pans for the commercial steam table were visibly dirty and the water left in the tins had a bad odour. The stagnant water can cause contamination when it spills into the food containers and cause illnesses.
      • Corrective Action: Ensure the steam pans are washed and sanitized at the end of each day.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Observed inappropriate equipment without a handle used as scoops to obtain or move flour. (Public Health significance) - Scoop should have a handle and must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients