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Pomeroy Hotel - Breakfast Room

11308 Alaska Road, Fort St. John, V1J 5T5 · Restaurant

5 inspections

  1. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The only foodhandler that manages the kitchen does not have a Level 1 FOODSAFE training. Having certified food safety handlers in a kitchen ensures compliance with public health laws and minimizes the risk of foodborne illnesses
      • Corrective Action: The food handler was advised to complete a food safety training within one month from the date of inspection
  2. Initial Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods including cottage cheese and waffle batter 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 a place lower in the refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Ensure that foods stored in the open cooler in the buffet line is positioned low enough in the unit to remain out of the danger zone. Cottage cheese will be discarded. The waffle batter is stored in a dispenser with ice packs and frozen before serving. Leftover batter is discarded at the end of the breakfast service and the buffet is opened for only 2 hours. The operator was requested to take the temperature of the foods in the open cooler on the buffet line and waffle batter to verify the temperature of the food.
  4. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw bacon and eggs were stored above ready to eat foods and produce. (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 bacon and eggs below and isolated from ready to eat items and produce.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The oven in the back kitchen was found with grease build-up that could attract pests and be a fire hazard.
      • Corrective Action: Ensure that the oven is cleaned regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The cooler fruit juice dispenser had dried on juice in the area around the nozzles that could attract pests and promote microbe growth.
      • Corrective Action: Ensure that all areas where juice is dispensed are cleaned and sanitized daily to prevent the attraction of pests and microbe growth that can lead to foodbourne illness.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: An open cooler unit on the buffet line was found without a thermometer. The reach in freezer in the back kitchen was found without a thermometer.
      • Corrective Action: Ensure that thermometers are in place to verify the temperature of refrigerating units to prevent temperature abuse of food.
  5. Initial Inspection

    0 infractions