Skip to content
Loading map…

Royal Canadian Legion Br.63 - Kitchen & Lounge

3840 1 Avenue, Smithers, V0J 2N0 · Restaurant

2 inspections

  1. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buildup of biofilm and bacterial residue was observed on the condenser, internal walls, and dispensing unit of the kitchen ice machine at the time of inspection. Public Health Significance:The presence of biofilm and bacterial residue on the condenser, internal walls, and dispensing unit of the kitchen ice machine poses a significant public health risk. Ice is classified as a food product, and contamination can introduce harmful microorganisms into beverages and food items. Biofilm can harbor pathogens that may lead to foodborne illness, particularly affecting vulnerable individuals. This condition indicates inadequate cleaning, sanitation, and maintenance practices, compromising overall food safety standards within the facility.
      • Corrective Action: Operator to ensure that unit will be thoroughly cleaned and sanitized, including all internal components, following manufacturer and food safety guidelines. A routine cleaning schedule and staff training will be implemented to prevent recurrence.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator does not have a food safety plan in place, indicating the absence of required procedures to ensure safe food handling and regulatory compliance. Public Health Significance :The lack of a food safety plan presents a significant public health concern, as it means critical controls for preventing contamination, cross contamination, and foodborne illness are not established or monitored. Without documented procedures, staff may not consistently follow safe food handling practices, increasing the risk of improper cooking, cooling, storage, and sanitation. A food safety plan is essential for identifying hazards, implementing controls, and ensuring the facility maintains a safe environment for food preparation and service.
      • Corrective Action: A comprehensive food safety plan must be developed and implemented, outlining hazard controls, monitoring procedures, corrective actions, and staff responsibilities. All staff must be trained on the new plan to ensure consistent application of safe food handling practices. The operator must maintain written records to verify compliance and demonstrate that food safety procedures are being followed at all times.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Observed during the inspection that the wash cycle reached to 58.2degreeC (136.8degree F) (wash cycle have to reach at 150dgreeF according to the dishwasher specification). (Public Health significance) - Mechanical dishwashers rely on a combination of heat, mechanical action, and detergent to remove organic matter from dishware and utensils. When the wash cycle does not reach the required temperature, food residues and microorganisms may remain on surfaces, reducing the effectiveness of the subsequent sanitizing cycle. Inadequate cleaning increases the risk of cross contamination and the potential transmission of foodborne pathogens to consumers. Ensuring proper wash temperatures is essential for maintaining hygienic food contact surfaces and preventing foodborne illness.
      • 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 the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed holes and pits in the side wall, with mice feces present in the affected area at the time of inspection. Public Health Significance : Rodent entry points such as holes and wall damage allow pests to access food areas. Rodent feces can contaminate food, food contact surfaces, and equipment with harmful bacteria, parasites, and viruses, increasing the risk of foodborne illness.
      • Corrective Action: Operator is to seal all holes, cracks, and pits in the wall to eliminate rodent entry points. All rodent feces must be removed using appropriate PPE, and the affected areas must be thoroughly cleaned and sanitized.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator does not have a sanitation plan in place, indicating the absence of required procedures for proper cleaning and sanitizing practices. Public Health Significance:The absence of a sanitation plan poses a significant public health concern, as it indicates that cleaning and sanitizing procedures are not being conducted in a consistent or verifiable manner. Without established protocols, food contact surfaces, equipment, and utensils may not be adequately sanitized, increasing the risk of cross contamination and foodborne illness. A documented sanitation plan is essential to ensure that all staff follow proper hygiene and cleaning practices to maintain a safe food handling environment.
      • Corrective Action: A comprehensive sanitation plan must be developed and implemented, outlining required cleaning and sanitizing procedures, frequencies, and responsible personnel. Staff must be trained on the new sanitation plan to ensure consistent and effective execution of all cleaning tasks. The operator must maintain written records to verify ongoing compliance and demonstrate that sanitation procedures are being followed at all times.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed no thermometers present in the refrigeration unit at the time of inspection. Public Health Significance : Refrigeration units must be equipped with accurate thermometers to verify that potentially hazardous foods are being held at safe temperatures (4°C / 40°F or colder). Without a thermometer, staff cannot monitor temperature fluctuations, increasing the risk of bacterial growth and foodborne illness. Correction
      • Corrective Action: Operator is to install an accurate, easily readable thermometer in each refrigeration unit to ensure proper temperature monitoring and safe food storage.
  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Within the bar area, ice was stored directly within the bar sink at time of inspection. (Public Health Significance) Improper storage of ice and ice scoop storage within the bar area exposes food item to potential physical hazards and to bare hand contact that can facilitate potential food contamination.
      • Corrective Action: Store ice within an appropriate storage container within the bar well and ice scoop so that foods are not exposed to the handles or bare hand contact and store ice and ice scoop in a sanitary manner as well as ensure that they are cleaned and sanitized regularly.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wood coverings on both deep-frying equipment observed at time of inspection. Wood surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb oil and grease that can harbour and allow disease causing bacteria to grow. Proper materials and finishing are required to ensure adequate cleaning and sanitizing of food contact surfaces and prevent food from potential pathogen contamination.
      • Corrective Action: Discard and replace both wood coverings on deep-frying equipment with appropriate material coverings that are durable to prevent food contamination, fire hazards and are easy to clean .
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Black Ginsu knife block made of wood material was observed at time of inspection. The Ginsu wooden knife block utensil holder was visually soiled with old food debris and does not permit utensils to be sufficiently sealed and is not 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: Operator to discard Ginsu wooden knife block and replace with an alternative knife holder to permit proper utensil storage and prevent disease growing bacteria adhering to utensil surfaces.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Both white upright standing refrigerators within the food preparation area did not have accurate thermometers observed within the cold-holding equipment at time of inspection.
      • Corrective Action: Operator to purchase and put accurate thermometers for each upright refrigeration units and ensure temperatures of each refrigeration unit are accurately recorded daily or during operational hours on separate temperature logs to ensure proper cold-holding of potentially hazardous food items.