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Red Tomato Pies

936 102 Avenue, Dawson Creek, V1G 2B7 · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous foods in the line cooler was observed to be stored above 4°C (6 C,7 C). (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone (4 C-60 C) to prevent bacterial growth and possibly food borne related illness
      • Corrective Action: Food handler and operator are aware to discard potentially hazardous cold foods in line cooler after 4 hours. Have cooling unit repaired as soon as possible..
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) High temperature dishwaher was still observed to be broken. During routine inspection, operator said dishwasher has not been in use for more than 6 months. (Public Health Significance)- Facility was permitted with automatic dish washer, so they have to maintain facility in accordance with permit issued.
      • Corrective Action: Operator is aware to have diswsher repaired or removed from premises (if no need for it). Only equipment used for the operation should be on-site.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of potentially hazardous food in the line cooler was observed to be above 4°C (5 C- 7 C). (Public Health significance) - All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator is aware that potentially hazardous cold foods be discarded after 4 hours. Have cooling unit repaired as soon as posible. Line cooler should be able to maintain a temperature of 4°C or less at al times. Record temperature readings. Operator is aware to send temperature readings once the cooling unit has been repaired.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was observed to be broken. Operator said dishwasher has not been in use for more than six months. (Public Health Significanec)- Facility was permitted with automated dishwasher so they have to maintain facility in accordance with permit issued. Malfunctioning dish washer could create conditions that undermine safe handling of food, poor sanitization of dishes could lead to contamination of food and food borne related illness.
      • Corrective Action: Operator is aware to have dishwasher repaired or removed from food premises (if no need for it). Also only equipment used for the operation of the food premises should be on-site.
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher leaking water and does not achieve the final rinse temperature of at least 71°C and above. (Public health significance.) if the dishwasher does not reach the final rinse temperature of at least 71°C and above, it does not inactivate the pathogens which can then contaminate food leading to foodborne illness.
      • Corrective Action: Operator to use 3 compartment manual dishwashing until the high temperature dishwasher gets fixed. Ensure the dishwasher is repaired or replaced within the next one week.
  5. Follow-Up Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Flour dust and dried flour on rolling dough machine from previous night.
      • Corrective Action: Operator is aware to wash sanitize equipment on a regular basis. Equipment/utensils/food contact surfaces should be maintained in sanitary condition when not in use.
  6. Routine Inspection

    7 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Aprons and personal items placed on shelves used for storage of sauce containers. (Public Health Significance) - Storing aprons and personal items on food storage shelves can cause cross-contamination of food items stored on shelf and potentially food-borne illness .
      • Corrective Action: -Ensure that aprons are hung in a separate designated location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal food item stored in front refrigerator. (Public Health Significance) - Storing personal food item in the shared environment can potentially cross-contaminate the food items meant for the public. This can lead to food-borne illness.
      • Corrective Action: -Ensure that all personal food items are stored in a separate designated location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Plastic cups used as scoops were left in vegetables in the prep cooler. Scoops with handles are left inside the salt bin. (Public Health Significance) Plastic cups used as scoops which are left in food items exposes the food to potential cross-contamination. Such food items if consumed can cause food-borne illness.
      • Corrective Action: -Ensure that scoops with handles are used to prevent cross-contamination. -Scoops with handles should be stored in a manner (handles pointing out) that prevents cross-contamination. Operator removed the plastic cups from the vegetables in the prep cooler and also removed the scoops from the salt bin.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dough rolling machine had dough debris on it and was not clean. (Public Health Significance) - Food residuals left on unwashed dough roller are exposed to temperature danger zone (4° C- 60° C) which may cause growth of disease causing pathogens, toxins and can cause cross-contaminate when reused.
      • Corrective Action: -Ensure that the dough roller is thoroughly cleaned and sanitized after every use
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Area outside the kitchen backdoor has several unwanted items stored such as shelving units, containers and plastic sheets. (Public Health Significance)- Cluttering and storing unwanted items surrounding the food premises can attract pests that carry disease causing organims. These pests may enter the food facility and can contaminate the food potentially causing food-borne illness.
      • Corrective Action: Ensure that all items outside kitchen backdoor are removed.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of dust and significant amount of accumulation of flour observed in back area of the kitchen, especially below and nearby the flour pallets. (Public Health Significance) - Build-up of dust and accumulation of flour in food premises can lead to physical contamination of the prepared food.
      • Corrective Action: -Ensure that the food premises is thoroughly cleaned, especially the harder to reach areas in the back area of the kitchen
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing station in the kitchen was out of paper towels. (Public Health Significance) - Handwashing stations should always be equipped with paper towels to facilitate drying of hands post handwashing thereby ensuring adequate handwashing.
      • Corrective Action: Ensure that all handwashing stations are equipped with warm running water, soap and paper towels at all times.
  7. Initial Inspection

    0 infractions