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Second Cup Ltd

130 - 1600 15th Avenue, Prince George, V2L 3X3 · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed that all the jugs and blenders used during the day are only rinsed with water prior to reusage. Staff mentioned that all the dishes only get sanitized at the end of the day. Public Helth Significance - Inadequate sanitation of utensil does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Operator to ensure that the satff is washing and sanitizing dishes anytime they come into the dishwashing sink in order to lower the risk of cross-contamination.
    • 401 - Critical Repeat 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. Operator to post signs at the handwashing stations to ensure that they are only used for handwashing.
  3. Complaint Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods like cheese and creamers were seen stored in a cooler with internal temperature around 7°C as measured with a probe thermometer at the time of inspection. 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 moved all potentially hazardous foods from the non-working refrigeration unit to the working one at the time of inspection. Operator to ensure the refrigeration unit is not used for storing potentially hazardous foods until it is repaired or replaced as needed.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed that the sanitizer buckets had no active sanitizer in them as confirmed by test strips at the time of inspetion. Chlorine sanitizer concentration should be at least 100 ppm to be able to effectively sanitize surfaces and prevent cross contamination from unsanitized surfaces.
      • Corrective Action: Operator prepared fresh sanitizer solution and filled the sanitizer buckets with the same which was measured to be at 100 ppm. operator to acquire sanitizer test strips and monitor sanitizer concentrations regularly and replace solution with a fresh one as and when needed.
    • 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. Operator to post signs at the handwashing stations to ensure that they are only used for handwashing.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff members had food safety training at the time of inspection. Operator mentioned that only one employee working in the restaurant in another shift has food safe certification. Every operator of a food service establishment must hold a certificate, issued by a health officer, for the successful completion of the food handler training program known as FOODSAFE or its equivalent. Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate. This violation is outstanding since past two inspections.
      • Corrective Action: Operator to ensure the staff gets registered to do the training and provide copy of certification upon completion.
  4. Routine Inspection

    0 infractions