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Skeena Bar

4529 Greig Avenue, Terrace, V8G 1M6 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures are slightly elevated (greater than 4°C). Food probed was at 6°C. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately. Operator not to hold potentially hazardous foods for longer than 2 hours inside the cooler. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed meat log thawing at room temperature. Probed meat log with probe thermometer and the temperature was at approximately 12.6°C. Operator discarded meat log. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, or in the fridge.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed build up of grease and soot on fume hood. Build up of dirt, grease and grime can act as a bacterial reservoir and attract pests, both of which can cross contaminate foods with potentially harmful organisms.
      • Corrective Action: Fume hood is to be thoroughly cleaned and sanitized.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of rodents (e.g. mice) was present in that droppings were noted on a shelf in the corner of the kitchen. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: The shelf must be thoroughly cleaned and sanitized to clean-up all rodent droppings. Remove any pest attractants such as food and water.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage area in the back of the facility has a bare wood shelf. 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: Refinish surfaces to provide a durable easy to clean surface.