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Smiles Seafood Restaurant

113 Cow Bay Road, Prince Rupert, V8J 1A2 · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A stainless steel glass was observed resting on top of the ice bucket in the bar area. After coming into contact with the ice, the steel glass was then placed on the counter. (Public Health significance): Ice scoops and other utensils must be stored in a sanitary manner to prevent hand contact with the ice and reduce the risk of cross-contamination. Utensils must not be directly stored on top of ice or on unsanitized surfaces such as countertops. Returning them to the ice after exposure to unclean surfaces can contaminate the ice and pose a health risk.
      • Corrective Action: Food-safe scoops must be used and stored in a clean, designated container or food-grade holder when not in use to prevent potential contamination from contact with other objects or unsanitary surfaces.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance): Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. Operator was cleaning but not sanitizing tables after each customer, just at the end of the night. No sanitizer solution was made at time of inspection. (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.
      • Corrective Action: Make sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Always have a bucket of sanitizer available with an effective concentration and in use.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Final rinse cycle was 66.5C at time of inspection. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Beef steaks observed being cooled by a fan. temperature of beef measures at 19*C
      • Corrective Action: Operator covered steaks with saran and moved them to the refrigerator.. Refrain from using fans as a cooling method for food as fans can blow contaminants onto the surface of food. Foods should be cooled from 60*C-20*C within 2 hrs and moved to a refrigerator as soon as possible.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No hand soap nor paper towel was observed in use at time of inspection. (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 whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.