Q's Restaurant
1402 Trans-Canada Hwy Golden BC V0A 1H0 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available for the QUATS surface sanitizer spray bottle.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The fridge in the main kitchen space was observed to be in need of cleaning. Unsanitary conditions in the fridge can lead to an increased risk of food contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed 3 frozen pieces of fish in the chest freezer being stored without any wrapping/cover.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher measured at 0ppm chlorine, even after multiple runs. The sanitizer bucket for the dishwasher was further observed to be running low on sanitizer and in need of replacement.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Upon inspection, it was noted that pre-cut, ready to eat food product used for sushi and Maki rolls were in open containers, some of which were visibly soiled from food production. Temperature of food product was acceptable, at ~ 4 degrees C.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that the dishwasher was producing less than 50ppm chlorine at the plate during a cycle.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that the dishwasher was not working properly during cycle, resulting in low measured CL readings.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that the low temperature dishwasher was not dispensing Chlorine sanitizer after multiple cycles.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw shrimp stored next to ready-to-eat foods and raw vegetables in the prep line cooler across the hot line. Raw or unprocessed food must always be stored below ready-to-eat foods and vegetables to prevent cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher was not able to dispense chlorine after 5 cycles. The dishwasher must function as intended with the minimum concentration of 50ppm chlorine during times of operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Ensure the back door is closed at all time unless in use for delivery and/or entry/exit to help prevent the entry of pests.
- F2.2A - The premises must be maintained free of pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meat was stored above ready-to-eat foods in the walk-in cooler. Ensure raw meat is stored below ready-to-eat foods to avoid cross contamination.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Flour and tempura mix was stored in non-food grade containers without their original packaging. All food must be adequately stored and protected against contamination. Note: The owner was advised to directly transfer the bags of flour and cornstarch in their original paper packaging into containers with tight-fitting lids.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions