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St. Mark's Anglican Church

1029 103 Avenue, Dawson Creek, V1G 2G6 · Restaurant

2 inspections

  1. Routine Inspection

    3 infractions

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Kitchen freezer was observed to be -7°C. It is required for freezing unit be at -18°C or lower. (Public health significance): Maintaining freezing temperature at -18°C and below is crucial for inhibiting the growth of pathogens and preserving the quality of potentially hazardous food.
      • Corrective Action: Ensure to get a professional and fix the freezer by decreasing the temperature down to -18°C
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There was no written food safety plan on site. Public health significance: A food safety plan describes how to handle food safely within the premises. This will help in preventing contamination of food.
      • Corrective Action: A food safety plan should be create and be on site. Area EHO will send a template to assist in creating one for the facility
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There was no written sanitation plan on site. Public health significance: A sanitation plan describes how to clean and sanitize all areas of food premises including equipment, utensils, food contact surfaces. This help in preventing contamination of food thereby limiting the risk of foodborne illness
      • Corrective Action: A sanitation plan should be created and be on site. Area EHO will send a template to assist in creating one for the facility.
  2. Routine Inspection

    5 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The year decal on the Permit To Operate has expired. The Permit is invalid.
      • Corrective Action: Obtain a valid decal and apply it to the Permit.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written food safety plan on site.
      • Corrective Action: Provide a written food safety plan to the EHO and maintain the plan on site.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The dish washing machine indicating thermometer for the hot rinse cycle does not work. The hot rinse temperature was measured at 45 degrees C. This is inadequate to sanitize the dishes. A temperature of at least 71 degrees C is required.
      • Corrective Action: As the machine cannot be repaired it must be replaced. There are plans to do so in the near future. Until then, the dishes must be washed and rinsed and then sanitized in a sink in a bleach and warm water solution for two minutes. Add 1 teaspoon bleach per 1 litre water. This will provide 200 ppm chlorine.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written food safety plan on site.
      • Corrective Action: Provide a written food safety plan to the EHO and maintain the plan on site.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all freezers have indicating thermometers in them.
      • Corrective Action: Installs thermometers as required.