Planet Bannock
272 Juniper Street, Quesnel, V2J 4C5 · Restaurant
4 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: No permit available at the time of inspection.
- Corrective Action: Ensure that a valid permit is available and displayed were the public can see it.
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: Improper thawing procedure, foods thawed sitting at room temperature. (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.
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Initial Inspection
4 infractions
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Bannock, soup, and ground beef are processed in an unpermitted facility. Public Health significance - Facilities are permitted when they are adequately equipped to accommodate and facilitate safe food preparation. Unpermitted facilities may not have the sanitary or food preparation equipment and processes in place to safely produce food products for human consumption.
- Corrective Action: Complete corrective actions and to-do list outlined in inspection reports to obtain permit.
- 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; some products labelled "refrigerate after opening" were stored at room temperature during the inspection. 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. Discard any potentially hazardous cold foods that were stored above 4°C for more than 2 hours.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Operator claims that they only wash and rinse utensils and dishware, and does not sanitize. Public Health significance - all equipment and utensils need to be washed, rinsed, and sanitized to ensure that they are free of disease-causing bacteria.
- Corrective Action: Immediately follow the two-compartment sink dishwashing method: wash and rinse in the first sink, and then sanitize with at least 100 ppm chlorine in the second sink for at least 10 seconds. Air dry the items after sanitizing.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing; Handwash sink was filled with dishes drying during the inspection. 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: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap, paper towel, and hot and cold running water must be provided to facilitate proper hand washing.
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]