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Q Spot

10430 100 Street, Fort St. John, V1J 3Z1 · Restaurant

5 inspections

  1. Follow-Up Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cut avocado and shrimp tempura left in room temperature when not in use. (Public Health significance) - foods left in temperature danger zone (4C - 60C) for a prolonged period of time allows significant bacterial growth, potentially causing foodborne illnesses.
      • Corrective Action: The operator immediately put back the avocado to the refrigerator.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Knife marks with discoloration were found on the sushi cutting boards. (Public Helaht Significance) - knife marks can provide a harbouring place for bacterial biofilm production. Discoloration indicates the presence of bacterial biofilm, potentially contaminating foods and causes foodborne illnesses.
      • Corrective Action: The operator immediately used the smooth side of the cutting board or replaced with a new one.
  2. Routine Inspection

    6 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Teriyaki sauce was stored below 60C for nearly 2 hours. (Public Health significance) - potentially hazardous foods stored in temperature danger zone (4-60C) can contribute to significant bacterial growth that causes foodborne illnesses.
      • Corrective Action: The operator immediately reheated the teriyaki sauce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The concentration of the bleach sanitizer in the spray bottles were too high (over 14000ppm). Raw chicken placed above raw seafood. (Public Health significance) - High bleach concentration left on food contact surface can chemically contaminate foods. The temperature to cook seafood may not be high enough to kill the pathogens for chicken when cross contamination by chicken juice occurs.
      • Corrective Action: Operator to ensure the bleach sanitizer is within 100-200ppm. Operator to rearrange the walk-in cooler according to cooking temperature - ready-to-eat food on top, and food with lower cooking temperature are stored above those with higher cooking temperature.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bags of tempura batter flour were placed on the floor. (Public Helaht significance) - Foods stored on the flour can easily be contaminted by pest, dust and waste water.
      • Corrective Action: The operator immediately raised the flour at least 15cm off the floor.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris and grease were found on the surfaces of microwave oven and fryer. (Public Health significance) - Food debris and grease contain pathogens and can contaminate foods, potentially causing foodborne illnesses.
      • Corrective Action: Operator to ensure equipment are clean and sanitized at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris were on the floor. (Public Health significance) - food debris can attract the harborage of pests. Unsanitary condition can increase the chance of food contamination, increasing the risk of foodborne illnesses
      • Corrective Action: Operator to ensure the premises is clean and sanitized at all times.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water in the staff washroom took too long to come. (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. Cold water is a barrier to prevent staff from getting their hand washed after using the toilet.
      • Corrective Action: The operator should ensure hot and cold running water are provided conveniently to facilitate proper hand washing.
  3. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat observed above boxes of veggies in walk in freezer. (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 other foods.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoop not stored in manner that prevents contamination of the scoop. (Public Health significance) - Scoop must be kept free from contamination to prevent them from contaminating the foods.
      • Corrective Action: Store scoops in manner that prevent contamination.
  4. Routine Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats is stored above ready to eat foods and produce in refrigeration units as well as walk-in freezer. (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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Also, cleaning products stored close to bags of foods. That can contaminate the foods.
      • Corrective Action: The cleaning products were removed and put in separate location. Ensure cleaning products and other chemicals are stored away/separate from foods.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer is used on surfaces. (Public Health Significance) Sanitizing solution is required in food preparation area and and it 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: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in kitchen had a sieve and other cooking utensil in the sink. (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 and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Initial Inspection

    0 infractions