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Post & Row Taphouse & Eatery

807 102 Avenue, Dawson Creek, V1G 2B4 · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Jars of water to serve were left uncovered and open to contamination on the counter. (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
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer container for bar area. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Monitor and change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  2. Follow-Up Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of maybe chips, stored on the floor. Also, dust observed on ice machine. (Public Health significance) - Contamination of food (including ice) from contact with objects, people, dust, debris, pests or chemicals can cause serious illness.
      • Corrective Action: All foods should be stored at least 6 inches off the floor. Clean and sanitize ice machine often to prevent the accumulation of dust
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bowl, used as scoop was left in one of the dry foods. In other dry food bins, scoops not stored appropriately (Public Health significance) - Only scoops with handles should be used and the handles 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. Strore scoops in a manner that prevents contamination of dry foods.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of fries observed below sea food in one of the freezers. (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 isolate from ready to eat items and produce.
  3. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats as well as sea food stored above ready to eat foods and produce in stand up freezers. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at time of inspection. Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops not properly stored in dry foods. They are left in product for ongoing use including ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: This was corrected at time of inspection. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust build up on outside of ice machine. Dust can contaminate ice leading to serious illness.
      • Corrective Action: Ice was removed from ice machine and machine cleaned up at time of inspection. Ensure outer part of machine is cleaned and sanitized on a regular basis to prevent build-up of dirt.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food and juices are stored on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: All foods should be stored at least 6 inches or 15 cm off the floor.
    • 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.
      • Corrective Action: This was corrected at time of inspections. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal belongings (back packs, jackets) observed in dry foods storage room. Contaminant from personal items could contaminate food.
      • Corrective Action: Personal belongings should be stored separate from food.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods such as salad, garlic and sandwich ingredients in line cooler measured 7 -11°C and have been left at that temperature for more than 4 hours. (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: Food was discarded. Operator is aware to maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods in line cooler 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: Foods in line cooler were discarded. Operator is aware to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan was not available upon request.
      • Corrective Action: Submit up to date Food Safety Plan.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution in mechanical glasswahser (Iodine). Sanitizer detected was <12.5 ppm. (Public Health significance) - Iodine dish/glass washers must provide a minimum concentration of 12.5 parts per million (ppm) as required to effectively sanitize dishware.
      • Corrective Action: Immediately stop using glasswasher until it is repaired. Use dish wsher for glassware and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water tap of one of handwashing sinks is broken.
      • Corrective Action: A work order has been sent out for it to be fixed. Ensure employees peoperly wash their hands when handling food from the other handwashing sink.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No up-to-date Sanitation Plan was available upon request.
      • Corrective Action: Operator is aware to make a sanitation plan which includes; 1.procedure for cleaning and sanitizing equipment (such as meat slicer, meat grinder etc), food contact surfaces (counter tops, cutting boards), non food contact surfaces (such as floors, walls, tables chairs etc) 2. For all of the procedures listed above, include the chemicals and/or cleaning products used (including concentrations) and the frequency of cleaning and sanitizing.