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Starbucks at Ramada

444 George Street, Prince George, V2L 1R6 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher was unable to meet the temperature mark of 71°C. Temperature was measured for atleast 4 times and the machine was run for more than 10 cycles. Improper sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to food borne illnesses.
      • Corrective Action: Operator to ensure manual dishwashing and sanitization of the dishes is done until the dishwasher is repaired and is able to reach 71°C temperature. If the dishwasher is dispensing Iodine, operator to ensure it is being dispensed at a concentration between 12.5 ppm 25 ppm. Test strips must be in place to routinely evaluate the sanitizer concentration .
  3. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer(QUAT) can be detected in wipe bucket. Sanitizer dispenser required adjustment before it dispensed at the correct concentration. Quat sanitizer must reach a minimum of 200 ppm to destroy foodborne pathogens and limit contamination during food preparation.
      • Corrective Action: Operator replaced the bucket with fresh QUAT sanitizer that reaches 200 ppm. Please ensure sanitizer at the correct concetration can be dispensed without extensive adjustment.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two-compartment dishwashing sink was not labelled properly. Sanitizer sink was labeled as "Wash" and "Rinsed" while the wash and rinse sink was labeled as "Sanitizer." Correct labeling ensures that employees know the chemical in the sink to ensure the correct dishwashing process would be followed. Use of wrong chemicals can lead to inadequate sanitation.
      • Corrective Action: Operator to relabeled sink.
  4. Routine Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. (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: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of flies were noted in the facility. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate human food with feces, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and fly traps may be used (do not place above food preparation or storage areas). Clean and sanitize areas where pests are located and monitor situation.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemical dispensers above the two compartment sink were improperly labelled, and were both dispensing sanitizers. Public Health significance - Use of the wrong chemicals can lead to inadequate sanitation or production of toxic gases.
      • Corrective Action: Ensure all chemical dispensers are properly labelled and connected to the correct chemical container.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: One of the hand washing stations did not have paper towel readily available. (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.