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Red Roosters Kitchen Ltd

Box 622, Masset, V0T 1M0 · Restaurant

9 inspections

  1. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not displayed. Operator identified that it had been lost.
      • Corrective Action: Replace permit and Ensure permit is displayed in a visible location up front so customers can see it.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting in the dry foods storage area dim. Lighting in the food premises must be adequetely bright to allow for routine cleaning and sanitization.
      • Corrective Action: Install brighter lighting in the dry food storage area.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items including rice bags and flour bags were storaged open and unprotected from contamination.
      • Corrective Action: Obtain food grade containers that are pest proof. All open food products need to be placed into food grade pest proof containers during storage.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rim of ice machine was dirty. Both chest freezers in the kitchen have accumulated an unsanitary amount of frost build up. All equipment must be maintained in a sanitary condition to prevent the contamination of food products.
      • Corrective Action: Operator discarded the ice from the ice machine and unplug it for cleaning. Clean and sanitize all identified equipment before resuming use of that equipment. Ensure that all equipment is cleaned routinely to prevent build up.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris has accumulated arround the deep fryer cooking area. The food premises must be maintained in a sanitary condition.
      • Corrective Action: Clean and sanitize the indicated area. When cleaning the premises it is important to ensure that hard to reach areas are being cleaned too.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) There was a bed in the back of the dry food storage area. The operator state that he occasionally uses the bed to take naps or sleep. Items that are not required for the food premises operations need to be removed.
      • Corrective Action: Operator removed the bed.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Behind the stove, on the bottom of the shelving units in the front of house. Droppings observed were old, no evenidence of fresh droppings in the premise.(Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust build-up observed underneath prep cooler in the kitchen,
      • Corrective Action: Move cooler, and clean and sanitize underneath. Clean regularly to maintain sanitary condition of the kitchen
  6. Follow-Up Inspection

    1 infraction

    • 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: Operator moved clothes into bucket of 200ppm chlorine sanitizing solution. Ensure that wiping clothes are submerged in sanitizer solution between uses and that sanitizer solution is replaced routinely throughout the day to mainain an effective active concentration of chlorine.
  7. Routine Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Pantry is located inside a pre-existing walk in cooler. Lights are not easily accessible in this area and usually left off. Lighting needs to be adequate to support identification of any spills, contamination, food debris or food residue.
      • Corrective Action: Install new lighting fixture in the pantry/walk in cooler to facilitate cleaning and sanitization. Submit details to the Environmental Health Officer for approval.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bag of uncooked rice was present in pantry next to observed mice droppings. All foods needs to be covered and protected from contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Continued observation of food left open to contamination may result in additional enforcement action.
      • Corrective Action: Operator voluntarily discarded items that were left open to contamination. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator was recommended to store food in secure containers with lids.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Dish washer has digital temperature display which was not accurate.
      • Corrective Action: Operator initiated manual dishwashing procedures providing a 100 ppm soak for 45 seconds for all dish ware. Have the dishwasher repaired by a qualified technician or post "out of order" signage and keep the dish washer turned off. Do not use the dishwasher until proof that the dish washer can provide an acceptable sanitizing rinse is submitted and accepted by the Environmental Health Officer.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Repeated evidence of mice; droppings were noted in the facility around dry storage area and back of kitchen. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Continued observation of mice presence in the facility may result in additional enforcement action.
      • Corrective Action: Clean and sanitize all areas where mice droppings are observed. Remove any pest attractants such as food and water. Eliminate access to the building and routes that pest may use inside the buidling. All food contact surfaces must be sanitized prior to begining operations at the start of the day. Install additional pest monitoring stations throughout kitchen and pantry. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. The use of a professional pest control operator is recommended. Prepare a pest management plan. Pest management plan needs to include policies to prevent pest, methods to monitor pest, and process for addressing and eliminating the pest issue. As part of the process for addressing pest issues, the Environmental Health Officer needs to be notified of health hazards.
  8. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 05-OCT-21. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  9. Initial Inspection

    7 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: (CORRECTED DURING INSPECTION) Red Rooster Kitchen has been operating without a valid health approval permit.
      • Corrective Action: Operator has ceased operations. Health Approval is required in order to resume operations of the facility.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods such as dry rice, flour, cornstarch were left uncovered and open to contamination in the dry pantry area. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Discard all uncovered foods. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Mechanical dishwasher malfunctioned and leaked during inspection. Measurement of sanitizing rinse temperature could not be taken. Operator has a 2 compartment sink.
      • Corrective Action: Ensure that all dishware and utentsils are cleaned and sanitized using the 4 step system. Wash the dishes with dish soap and water, rinse the dishes with clean water, soak the dishes in sanitizing solution of 100 ppm (1/2 tsp to 1 litre water) for 30 seconds, and then leave the dishes to air dry. Have mechanical dishwasher repaired by a qualified technician.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility (specifically the dry pantry area). (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cardboard is being used to line the floor of the food preparation area. Cardboard lining is not an appropriate method of keeping the floors clean. Cardboard can absorb moisture, grease, and food residues and act as a pest attractant.
      • Corrective Action: Remove cardboard lining. Do not store excess cardboard in the facility. Regularly clean and sanitize the floors to ensure that the facility is maintained in a sanitary condition.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood has build up of dark grease. Operator states that he does not routinely clean the vent. Build up of grease can pose a potential fire hazard.
      • Corrective Action: Clean off the built up grease. Ensure that your sanitization plan addresses ventilation hood maintenance.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have valid Level 1 FOODSAFE certification. A person in charge with valid FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Provide proof of FOODSAFE level 1 or equivalent certification to Environmental Health Officer as part of the Health Approval process.