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Rotary Manor

1121 90 Avenue, Dawson Creek, V1G 5A3 · Institutional Kitchen

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop was left in flour in the dry storage area. (Public Health Significance) scoop storage in the food exposes food to bare hand contact while trying to grab the scoop from the food which can further lead to contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.Cook was made to remove the scoop from the flour.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods( sugar) in a food-grade container at the dry storage area were left uncovered and open to contamination. (Public Health significance) -leaving food or food products open can cause contamination of food from contact with objects, people, pests or chemicals in the environment which may lead to foodborne illness.
      • Corrective Action: Cook was made aware of the dangers of leaving food uncover and was asked to cover the sugar at the time of the inspection. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In walk-in freezer, boxes of food observed 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. Foods should be stored at least 6 inches or 15cm off the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment used as scoops to obtain or move a product in dry room. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: This is corrected at time of inspection. Use food safe scoops in place of bowls or other containers to transfer ingredients