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Silver Creek Cookhouse

10104 Alaska Road, Fort St. John, V1J 1A8 · Restaurant

2 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate concentration of the chlorine sanitizer was detected in the sanitizer buckets. In addition, wet wiping cloths in the front area were not submerged in the sanitizer solution in between use. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Wet wiping cloth are cloth into a breeding ground for pathogenic bacteria. Instead of cleaning, a contaminated damp cloth acts as a vector that spreads bacteria on multiple surfaces
      • Corrective Action: Operator made a new sanitizer solution. the wet wiping cloth was put in the soil linen bag. Always ensure that sanitizing solutions are changed as required to maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) A pair of shoes were stored together with foods in the dry storage area. Personal items can introduce bacteria, allergens, or physical hazards into the food products
      • Corrective Action: Upon request, operator removed the item from food storage area.
  2. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (orange juices and some drinks) were left on the floor in the walk-in cooler and also in the dry storage area. (Public Health significance). Leaving food or food products on the floor can cause contamination of the food which might lead to foodborne illness.
      • Corrective Action: Operator was made aware that food or food products should be kept at least 15cm or 6'' above the floor.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lights in the food preparation area does not have shatter-proof. (Public health significance).If lights bulbs get shattered or broken,fall into food or food products which might be a source of physical hazard in the food or lead to an injury to food handlers.
      • Corrective Action: Operator aware to cover the light bulbs with a shatter-proof.