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Shingle Bay Bistro

1 Airport Road, Sandspit, V0T 1T0 · Restaurant

2 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Pizza was left open to contamination on the counter at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 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. Bare wooden shelves observed throughout the kitchen. (Public Health Significance): Materials like raw wood will absorb juices and harbour 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. Add a food grade paint to the shelves to make them smooth, durable, and easy to clean.
  2. Initial Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cupboards and shelves do not have smooth washable surfaces
      • Corrective Action: Clean and paint worn and dirty shelves, cupboards. Remove cardboard from under the slicer.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation procedures and food safe documentation not available
      • Corrective Action: Develop food safe and sanitation documentation, Send by email to EHO for approval
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers missing from coolers.
      • Corrective Action: Supply and utilize thermometers in refrigeration and hot holding units