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Starbucks-#4452 College Heights

100 - 5212 Domano Boulevard, Prince George, V2N 4A1 · Restaurant

2 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of dust and food debris below counters and food storage units in the front counter. (Public Health Significance) - Accumulation of dust and food debris in food preparation areas can contaminate the food items and may cause adverse health effects, it can also attract pests that carry disease causing organisms which may contaminate the food and cause food-borne illness.
      • Corrective Action: Ensure that the food premises is adequately deep cleaned espcially the harder to reach areas on a routine basis.
  2. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) The Permit to Operate issued from the health authority was posted on the wall at the backroom area of premises. Its location was hidden from public view. Public health significance: Operating permits must be posted in a conspicuous location that is reasonable viewable by the public. As such, the public will be allowed to make an informed decision about dining at the facility and ensure the operator has been permitted for sanitary and safe food handling practices.
      • Corrective Action: Relocate and post the permit to a conspicuous location that is reasonable viewable by patrons and all visitors of the facility.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (milk, cream, and premade sandwiches) were stored in a refrigerator (BOH 2) at a temperature of 6 °C or 42.8 °F. Temperature was recorded via an infrared gun and confirmed with inspector's probe thermometer and the working thermometer inside the refrigerator unit. It was ensured that food items had been stored at the observed temperature for less than 2 hours. Public health significance: Cold potentially hazardous food stored or displayed above 4 °C for more than 2 hours may allow for the growth of harmful micro-organisms (pathogens). Ingestion of foods contaminated with such pathogens may lead to foodborne illnesses.
      • Corrective Action: Store all potentially hazardous foods at a temperature of no more than 4 °C or 39 °F. Operator corrected the violation during the inspection by increasing the refrigerator unit's performance to achieve a temperature of 4 °C. This was later confirmed again by an IR gun, probe thermometer, and the thermometer inside the refrigerator.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen potentially hazardous foods were stored in a freezer (freezer #3) at a temperature of -4 °C or 24.8 °F. Temperature was recorded via an infrared gun and confirmed with inspector's probe thermometer and the working display thermometer inside the freezer unit. Public health significance: Frozen potentially hazardous food stored above -18 °C (-0.4 °F) increase the risk of the unintended thawing of frozen food. As such, this outcome can increase the risk of survival and growth of psychrotrophic bacteria and other pathogens or parasites in frozen food that can survive at lower temperatures. Ingestion of foods contaminated with such pathogens may lead to foodborne illnesses.
      • Corrective Action: Store all frozen potentially hazardous foods at a temperature much lower than 0 °C (32 °F), ideally at or closer to -18 °C (-0.4 °F).
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) QUATs sanitizer solution inside sanitation buckets were measured at concentrations of 50 - 100 ppm. Public health significance: QUATs-based sanitizer solutions effectively disinfect surfaces against microorganisms at concentrations of 200 - 400 ppm. QUATs-based disinfectant solutions with concentrations below 200 ppm may not adequately disinfect surfaces against pathogens and increase the risk of food contact surfaces to be contaminated with pathogens that can lead to foodborne illnesses.
      • Corrective Action: Replace all QUATs disinfectant solutions inside sanitation buckets with new QUATs disinfectant solutions, and ensure the concentration of all the solutions is between 200 ppm and 400 ppm. Operator must monitor the QUATs solution every two hours or as needed to ensure the concentration is maintained at an adequate level. Solution is to be replaced when visibly dirty/cloudy.