San-Bar
Lakeview Mall, Burns Lake, N/A · Restaurant
4 inspections
- Routine Inspection
6 infractions
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Surface temperature for potentially hazardous food items in the open top cooler was measured between 17°C to 20°C. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
- Corrective Action: Operator to repair or replace refrigeration unit as soon as possible.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Observed meat slicer was not cleaned and sanitized after the last use and it contained the meat residuals all over it. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
- Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines. Operator to resubmit their sanitation plan for review.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizers must be used to wipe food contact surfaces and for sanitizing dishes to prevent the contamination from staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Prepare sanitizing solution (bleach solution) as required to always maintain effective sanitation. Operator was instructed on how to prepare bleach solution at 100 ppm at the time of inspection.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Accumulation of debris, food residue, clutter, and unnecessary items was observed throughout the premises, including floors and on counter tops. The presence of excess and unneeded items impedes effective cleaning and sanitation. Public Health Significance - Unsanitary conditions and excess clutter can attract pests, increase the risk of food contamination, and impede effective cleaning and sanitation, potentially contributing to foodborne illness.
- Corrective Action: Remove clutter and unnecessary items from the premises. Clean and sanitize all kitchen areas, including floors and areas under and behind equipment. Maintain the premises in a clean and sanitary condition at all times.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing. Dishwashing sink is also used for handwashing and the separate handwashing also used for purposes other than hand washing. (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: Ensure the hand wash station is accessible at all times and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Follow-Up Inspection
2 infractions
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Valid current decal sticker for health operating permit was not available at time of inspection.
- Corrective Action: Ensure that the annual permit fee is paid in order to hold a valid operating permit. If not yet done so, operator is to contact Northern Health to arrange for payment of annual operating permit fee.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Surface temperature of potentially hazardous foods in front prep cooler measured at 12-13 C. Operator is currently still waiting on parts for repair. As discussed previously, food is kept in this cooler for no more than 4 hours at a time before being discarded due to the risk of growth of pathogenic microbes that may lead to foodborne illness.
- Corrective Action: Once the unit is repaired, operator is to send proof that unit is working properly. Ensure that the cooler is able to maintain 4 C or less.
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Follow-Up Inspection
2 infractions
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Operating permit failed to hold a valid decal sticker.
- Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored at above 4°C. Operator indicates that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
- Corrective Action: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours. Operator maintains logs to record 4-hour time period from when the food items have been pulled out of the working refrigeration unit.
- 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Routine Inspection
3 infractions
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Operating permit failed to hold a valid decal sticker.
- Corrective Action: Operator to contact Northern health office and pay the operating fee in order to obtain a valid decal sticker which should be posted on the existing permit.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Surface temperature for potentially hazardous food items in the open top cooler was measured at 15°C to 17 °C. Operator indicates that they were aware of the refrigeration issue and is waiting on parts for repair. Currently, they only bring food from the functioning walk-in cooler in small batches and food would be discarded if they remained at uncontrolled temperatures for more than 4 hours. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
- Corrective Action: Operator to repair or replace refrigeration unit as soon as possible. Continue current practice to only store small batches of food in these refrigerators, discard when items are stored at room temperature for over 4 hours. Operator should have a method, such as labeling or a log, to track the time pans are removed from the cooler to ensure they do not exceed the 4 hour hold limit in room temperature.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Dishwashing sink is also used for handwashing and the separate handwashing also used for purposes other than hand washing. (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: Ensure the hand wash station is accessible at all times and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]