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Sportsman Inn Restaurant

10101 Beattie Drive, Hudson's Hope, V0C 1V0 · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The temperature of the cold holding unit near the deep fryer area were slightly elevated (greater than 4°C); operator noted that the food inside the unit was moved from walk-in cooler to the unit in about 1 hour before the discovery (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: The temperature of the cold holding unit was adjusted and was observed to be below 4 C after 30 mins. Please monitor and log temperatures regularly
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There was a gap underneath the exit/back door that are capable of allow the entrance of a pest. Pests introduce contaminants, pathogens, and allergens into food and onto food-contact surfaces.
      • Corrective Action: Please ensure that the gap underneath the exit/back door is covered
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The only thermometer in the facility to monitor both refrigerating and hotholding units was not properly calibrated. Improperly calibrated thermometer may likely give a misleading temperature reading
      • Corrective Action: Operator was advised to have a properly functioning thermometers available and to ensure that all temperature control units have thermometers attached to them. Temperature of all units must be monitored regularly
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperature of the cooler near the deep fryer was fluctuating and slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods was moved to working refrigeration units immediately; put an 'out of order' notice of the equipment until fixed; monitor and log temperatures of all cold holding units regularly
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were stored on the floor near the walk-in cooler. Keeping food item on the floor exposes them to bacterial contamination, and pest infestation.
      • Corrective Action: Please ensure that food items are stored at least 15cm above the floor
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The sanitary condition of the facility is inadequate. There are cobwebs on the walls, grease and dirt build up and food debris on the floor especially hard to reach areas. Unsanitary condition of a food premises could lead to pest infestation and microbial growth resulting in food contamination
      • Corrective Action: Please ensure you conduct a deep cleaning of the entire food premises
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Two cutting boards were damaged with grooves and crevices. Damaged cutting boards pose health risks because their cuts and grooves harbour bacteria, leading to foodborne illnesses and cross-contamination.
      • Corrective Action: Upon request operator discarded the two damaged cutting boards
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A bag and jacket was place on top of a table with food items. Personal items can introduce pathogens and physical contaminants into food preparation areas, leading to cross-contamination and foodborne illnesses
      • Corrective Action: Upon request the food handler removed the items from the food preparation area and sanitize the affected areas
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    4 infractions

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, debris. crumps observed at back of large equipment. These conditions could attract pest which could contaminate foods and/or transmit diseases.
      • Corrective Action: Facility should be deeply cleaned. behind and in-between large equipments. Premises should be maintained in a sanitary manner
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cracks, gaps observed on floors. This prevents proper cleaning of the facility as pathogens accumulate in the cracks and crevices.
      • Corrective Action: Food contact surfaces should be smooth, durable and easy to clean
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Hand washing station was used as a preparation sink at time of inspection. Hand washing station is used for a few hours after opening for as a food prep sink .(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: Operator is aware for food handlers to wash hands in dish washing area when hand washing station is in used for prepping foods. Ensure when not used for food prepping, 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.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) One of food handlers observed not washing hands after entering the kitchen from outside. Hand washing is the most effective way to remove dirt and reduce the transmission of pathogens.
      • Corrective Action: Food handler washed their hands when asked to do so. Food handlers should wash their hands adequately everytime they enter the kitchen from outside and as often as needed when handling food.
  7. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Meat is stored above produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Operator to store raw meats below and isolated from ready to eat items and produce.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris noted on crevices of clean slicer. Food debris may allow for the growth of pathogen and contaminate food that is being processed on slicer.
      • Corrective Action: Operator to clean and sanitize meat slicer.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing (Chlorine) rinse solution in dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million chlorine as required to effectively sanitize dishware.
      • Corrective Action: Operator to add chlorine manually to each load until dishwasher can be repair or replace. A maintenance personnel had been contacted at time of inspection.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A large gap noted at the backdoor by the meat slicer. This may allow for the entry of pest that carries pathogen and contaminte premises.
      • Corrective Action: Operator to seal door gap.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation of premises is inadeqate. Food debris is accuminating on shleves, floors and equipmennt. Pooling water behind chest freezer observed. Undanitary processing condition may increase risk of foodborne illnesses.
      • Corrective Action: Operator to clean premises and remove pooling water.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Rusted knives are stored in the sanitizer solution bucket. Rusted equipment cannot be clean and sanitized adequately. This may allow for growth of pathogens on equipment and contaminate food products it comes into contact with.
      • Corrective Action: Operator to removed rusted knives from premises.
  8. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected at time of inspection. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • 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 sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of dust and grime on the kitchen fans (to cool staff). This dust can sluff off, potentially leading to contamination of food items
      • Corrective Action: Clean all kitchen fans to prevent possible contamination of food itmes and to allow for sanitary operations of the facility.
  9. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Spoons and scoops stored within product (flour, freezers, etc). This can lead to contamination of product.
      • Corrective Action: Remove utensils from food containers and store elsewhere.