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Rockwells Pub Club

1729 Alaska Avenue, Dawson Creek, V1G 1P5 · Restaurant

9 inspections

  1. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In one of the chest freezers, raw meats stored beside ready to eat foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: In chest freezers, raw meats should be isolated and separated from ready to eat items.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Accumulation of food crumbs observed around line cooler. (Public Health significance) - This could attract pest which could cause cross containation of food, leading to serious illness.
      • Corrective Action: Maintain food premises in sanitary manner. Premises should be cleaned regulary to prevent accumulation of dirt, debris, crumbs etc
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in chemical dish washer. (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: Operator manually adds bleach solution to the unit prior to starting it and the dishware are sanitized. Operator is aware this only a temporary arrangemet. Have the dishwasher repaired by a qualified technician and show you how to use the unit, 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: 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: 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: Staff personal food items obseved in walk-in cooler with foods to be served to the public. This creates a risk of cross contamination which could lead to food borne illnesses.
      • Corrective Action: Operator is aware personal food items should be stored separate and isolated from foods to be served to the public.
  2. Follow-Up Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in new chemical 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: Cannot reopen until the sanitizer (bleach, 50- 100ppm) is detected. Operators will call a qualified technician to check the unit and show them how to use it to ensure sanitizer solution is being pumped during dishwashing cycle. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  4. Follow-Up Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: In both chest freezers, raw meats stored with other foods. Also, bread crust left open in a container. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Foods left open can be contaminated by dust, physical agents etc.
      • Corrective Action: In chest freezers raw meats should be separated from ready to eat foods and produce. Ensure to maintain the arrangement of foods such that raw meats are separate from other foods. Operator to put bread crust in a container that can be covered with a lid. Ensure when not in use, the container is covered.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Crumbs, dirt and debris accumulation observed on food contact surfaces, shelves, floors and walls. These could attract pest which could contaminate foods and lead to illness.
      • Corrective Action: Operator is aware to deep clean facility-all vertical and horizotal surfaces
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Disinfection wipes observed on hand washing station. Operator confirmed it is used to wipe hands while prepping food or cooking. Hand washing is the only approved method for dirt removal when handling food.
      • Corrective Action: Wipes were removed from the hand washing station. Food handlers should wash their hands while in the food premises and use no other method.
  5. Routine Inspection

    6 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was posted behind the wall in an area that is not accessible to patrons. A permitted facility assures the public that the kitchen has been approved by the Northern Health and that it meets the minimum food safety requirement.
      • Corrective Action: Operator was requested to post the permit at a good location where it will be visibly seen by patrons
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The hot holding equipment with Gravy was measured at a temperature of 135 F. Bacteria grow most rapidly when foods are left in the temperature danger zone (40 - 140 F) for more than 2 hours. This could potentially lead to foodborne illnesses
      • Corrective Action: Operator noted that the food has only been in that temperature for just 30 minutes. Given that the time the food has been in the temperature danger zone was less than 2 hours and the food has not been re-heated previously, operator was requested to reheat the food to temperature of 60 c or above.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A laundry bag with soiled linens was kept close to food items in the dry storage room. Contaminated items including non food material should be stored separately from food products to prevent contamination of food products.
      • Corrective Action: Upon request, operator moved the laundry bag to a safer location.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The entrance/exit door in the food prep area has some openings around it. This can be an entrance point for pest to the kitchen. A pest infestation in a food establishment can significantly contaminate food, spread diseases and potentially lead to foodborne illnesses
      • Corrective Action: Please ensure that all exit/entrance to the kitchen are provided with pest proof doors or weather stripping.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Most areas of the kitchen floor are in disrepair. Similarly, grease and dirt are gradually building up in several areas of the kitchen. The Public Health Significance of a damaged floor is that it is not easily cleanable and can be a harbourage for micro-organisms.
      • Corrective Action: Repair or replace damaged sections of the floors and improve on the general sanitation of the kitchen
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff has a FOODSAFE certificate in the absence of the operator. Having a staff with food safe training other the operator ensures that someone who has food safety training is present during food preparation.
      • Corrective Action: Please ensure that at least a staff with a FOODSAFE certificate is present at all times during food preparation
  6. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Container with bread was left uncovered and open to contamination. Also, boxes of oil as well as box of eggs in walk-in cooler stored on the floor (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Foods and equipment should be stored at least 15 cm or 6 inches off the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In chest freezers, raw meat not stored separate from ready to eat foods. (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.
    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, Wings in bags thawed in a sink with water inside, sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Bacteria growth is exponential in the danger zone (4C - 60C) which can lead to food borne illnesses.
      • Corrective Action: The bags of wings were put in a cooler. Operator aware to thaw foods under running cold water, in the fridge or in the microwave oven.
  7. Follow-Up Inspection

    4 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator cannot find their permit.
      • Corrective Action: Aware to reach out to our admin and get a new copy of their permit mailed to them. Permit should be posted in conspicuous location.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, packages of chicken thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Packages of chicken put under cold running water. Operator aware to thaw foods under running cold water, in the fridge/cooler or in the microwave oven.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator is still working on getting Level 1 FOODSAFE training.
      • Corrective Action: Operator is aware that FoodSafe trained personnel have to be present at all times.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FoodSafe or equivalent. Operator is working on renewing the Chef's certificate.
      • Corrective Action: Operator is aware apart from them, at least one of the food handlers must have FoodSafe certificate or equivalent.
  8. Follow-Up Inspection

    4 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in conspicuous location.
      • Corrective Action: Operator will look for permit or reach out to our admin to mail one to them. They are aware to post it in conspicous location.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station in the washroom had no paper towel. For proper hand washing, sinks should be fully equipped with saop in a dispenser, single-use paper towels, cold and hot running water. (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: This was corrected at the time of inspection. 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.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Food Safe ceritifcate has expired.
      • Corrective Action: Operator is aware to renew Food Safe certificate.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Chef does not have Food Safe certificate or equivalent training.
      • Corrective Action: They are aware to get their Food Safe certificate or equivalent training.
  9. Routine Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: No permit posted and staff could not find it.
      • Corrective Action: Staff will have owner find it. They are aware to reach out to Northern Health for a new copy if they need one. Once you have the food permit, ensure it is posted in conspicuous location.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of unit in bar area (which has creams) were Slightly elevated (greater than 4°C), 7°C - 9°C. (Public Health Significance) Refrigeration temperatures for perishable foods (e.g creams) must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Staff at bar area is aware to monitor and log temperatures regularly (daily), adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 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: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected after a couple or more trials. (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.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station in kitchen had no soap and in washroom, no paper towel because paper towel dispenser is broken. (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: Soap in dispenser was provided at time of inspection and washroom paper towel dispenser will be fixed. In the mean time make sure there is still paper towel for use. 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.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Kitchen chef's FoodSafe certificate it expired. No one else present in the kitchen at the time of inspection.
      • Corrective Action: Aware to renew it as soon as possible. At least one person handling, serving, processing food should have Foodsafe certificate in the kitchen at all times.