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Stardust Restaurant

627 3rd Avenue West, Prince Rupert, V8J 1M3 · Restaurant

15 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Trays of chow mein and sweet and sour chicken balls were left uncovered in the smaller walk in cooler at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator added lids to all products at time of inspection.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food particles, and dirt and debris noted to be all over the floor and under the racks in the smaller walk in cooler at time of inspection. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces in the smaller walk in cooler to prevent food and other debris build-up.
  2. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. While most food had been covered with properly fitting lids, it was noted that diced cabbage/ lettuce still had an ill fitting lid at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Add properly fitting lids to all food containers.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dripping water was observed from the ceiling inside the walk in cooler. (Public Health Significance): Water dripping from the ceiling inside the walk in significant contamination hazards,dripping water onto the floor and directly onto food products creates a serious contamination risk, as moisture can carry micro-organisms and debris that may fall onto exposed foods, packaging, or food contact surfaces, increasing the likelihood of foodborne illness and leaks also indicate potential structural or sanitation issues that compromise the integrity of the refrigeration environment and increase the risk of contamination. Water dripping from near the light fixture creates an electrical hazard, which may result in equipment failure, electrical shock, or fire, posing an immediate safety risk to staff and compromising the safe operation of the cooler.
      • Corrective Action: Operator noted that a part for the lighting system has been ordered to be repaired as soon as possible.
  3. Routine Inspection

    8 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C in the smaller walk in cooler. Walk in cooler measured at 9°C at time of inspection. (Public Health Significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: 1) Uncovered raw chicken stored above uncovered carrots in the standing refrigerator. 2) Cooked ready to eat shrimp stored together with raw shrimp in the walk in refrigerator.3) Cooked meat products and raw meat products were stored above the vegetables(left uncovered).(Public Health Significance)- Improper storage of raw and ready to eat foods creates a significant risk of cross contamination. Uncovered raw shrimp stored above uncovered carrots, cooked ready to eat shrimp stored together with raw shrimp, and cooked and raw meat products stored above the vegetables all increase the likelihood that pathogenic micro-organisms. These foods do not receive a further kill step, meaning any contamination can directly reach the consumer. Exposure to drips, splashes, and direct contact with raw animal products can result in foodborne illness, posing a serious health hazard.
      • Corrective Action: Operator shall immediately cover all food products and reorganize storage so that raw food is kept below ready to eat foods and produce, cooked foods are stored separately from raw items, and all foods are protected from cross contamination.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food products stored uncovered and partially covered. 1) Observed that multiple food items , including raw vegetables, raw meat products, and cooked foods and ready to eat food products were observed stored uncovered in the walk in refrigerator. 2) Raw chicken and carrots were observed stored uncovered in the standing refrigerator. (Public Health Significance) - Storing food uncovered increases the risk of cross contamination between raw and ready to eat products. Uncovered foods may be exposed to drips, splashes, condensation, pests, and staff contact, allowing harmful micro-organisms to spread. Raw chicken can release pathogenic bacteria such as Salmonella and Campylobacter, which can easily contaminate nearby ready to eat items such as carrots. Contaminated food can transmit pathogens that cause foodborne illness. Properly covering food is essential to maintaining safe storage conditions and preventing the transfer of bacteria, viruses, and allergens.
      • Corrective Action: Operator shall cover all food products with fitted lids or food grade coverings to ensure they are protected from contamination during storage.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on the floor in walk in cooler, walk in freezer, and in the kitchen storage area. (Public Health Significance)- Storing food directly on the floor creates a significant contamination risk because products may come into contact with dirt, moisture, and debris, and are more easily exposed to pests and cleaning chemicals. Floor level storage also prevents proper air circulation, which can compromise temperature control and increase the risk of bacterial growth. These conditions can lead to foodborne illness and violate safe food handling requirements.
      • Corrective Action: Operator shall immediately remove all food items from the floor and store them at least 15cm ( 6 inches) off the ground on approved shelving or racks, and ensure ongoing compliance by maintaining proper storage practices in all refrigerated and dry storage areas.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wet wiping cloths left on the counters. (Public Health Significance) - Wet wiping cloths left on counters can accumulate and spread bacteria to food contact surfaces, equipment, and utensils. When cloths are not stored in an approved sanitizing solution between uses, microorganisms can multiply rapidly in the moist environment, increasing the risk of cross contamination and contributing to potential foodborne illness.
      • Corrective Action: Operator shall store all wiping cloths in an approved sanitizing solution between uses and ensure that cloths are not left on counters or food contact surfaces to prevent bacterial growth and cross contamination.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen cooking area, prepping area, dry food storage areas, walk in coolers, walk in freezer, frying station and dishwashing area were not maintained in a sanitary condition, with food particles, oily floors, grime on racks, and dust accumulation present throughout the establishment. (Public Health Significance)- Failure to maintain sanitary conditions of the facility creates a significant risk of cross contamination and supports harborage conditions for bacteria, pests,mold and increasing the likelihood that contaminants may be transferred to food, equipment, and food contact surfaces. Unsanitary environments compromise overall food safety and elevate the risk of foodborne illness for consumers.
      • Corrective Action: Operator shall thoroughly clean and sanitize the kitchen, prep areas, food storage areas, walk in units, frying station, and dry storage areas, remove all food debris, grease, grime, and dust, and implement a routine cleaning schedule to ensure all surfaces, floors, and equipment are maintained in a sanitary condition at all times.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dripping water was observed from the ceiling inside the walk in cooler. (Public Health Significance) -Water dripping from the ceiling inside the walk in significant contamination hazards,dripping water onto the floor and directly onto food products creates a serious contamination risk, as moisture can carry micro-organisms and debris that may fall onto exposed foods, packaging, or food contact surfaces, increasing the likelihood of foodborne illness and leaks also indicate potential structural or sanitation issues that compromise the integrity of the refrigeration environment and increase the risk of contamination. Water dripping from near the light fixture creates an electrical hazard, which may result in equipment failure, electrical shock, or fire, posing an immediate safety risk to staff and compromising the safe operation of the cooler.
      • Corrective Action: Operator shall immediately repair the ceiling leak, prevent water from dripping onto food and floors, remove any exposed food at risk of contamination, and ensure the light fixture and surrounding electrical components are inspected and made safe to eliminate electrical hazards.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cooked mushrooms and canned corn stored in original metal cans in the refrigerator and in walk in cooler. (Public Health significance) - Foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  4. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures are slightly elevated (greater than 4°C). Main walk in cooler measuring at 7°C at time of inspection. (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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.Ensure the walk in cooler stays close at all times when not in use. Refrigeration repairman on site at time of inspection.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in ingredient bins at the back of the kitchen for ongoing use. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves present next to the bar in the area where bubble tea is prepared. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces or add a lining to provide a durable easy to clean surface.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Hoisin sauce stored in the original metal container in the walk in cooler. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  5. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops for ice left inside the ice container at time of inspection. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Cut up bok choy and other food products were left uncovered at time of inspection. Boba pearls were left open in the bar refrigerator. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden shelves present next to the bar in the area where bubble tea is prepared. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces or add a lining to provide a durable easy to clean surface.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer used in buckets that are unlabelled in both the front of house and in the kitchen. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Quats, 200 ppm, Sanitizer).
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Neither walk in coolers have a reliable internal thermometer. In both coolers operator is relying on the digital display that is not always accurate. (Public Health Significance): Having reliable thermometers in coolers and freezers allows for the operator to monitor temperatures and take early action of temperatures are out of regulatory limits.
      • Corrective Action: Operator to purchase thermometers for all coolers and freezers on the premises.
  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures are slightly elevated (greater than 4°C) Walk in cooler measured at 8.7°C at time of inspection. Operator was having work done on the cooler at time of inspection. (Public Health Significance): Refrigeration temperatures for potentially hazardous foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: If the cooler does not reach colder than 4°C in less than two hours, move all potentially hazardous foods from the walk in cooler until it is able to maintain regulatory temperatures (less than 4°C). Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Various food items including raw meat were left uncovered in the walk in cooler. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Frozen precooked food products were stored in buckets with holes in the walk in freezer. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Store foods in durable food grade containers without holes.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: There was no sanitizer available for use in the cooking or any other area of the kitchen. (Public Health Significance): Sanitizing solutions must be available and 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: Always have a QUATS sanitizer solution of 200 ppm available for use when the restaurant is open to the public.
  7. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Raw cut up vegetables and mushrooms were left open in the walk in coolers. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored beside ready to eat foods and produce. Raw short ribs were stored next to raw produce in the walk in cooler. (Public Health Significance): Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    7 infractions

    • 203 - Critical Repeat Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large hotel pans of cooked chow mein and deep fried shrimp were cooling on the counter at room temperature. (Public Health Significance): Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pans on the counter.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Frozen deep fried prawns and various other fried products were stored in buckets with holes in the walk in freezer. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce. Raw meat stored directly on top of a bin of green peppers in the walk in cooler. (Public Health Significance): Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Workers in the facility were pre-portioning frozen spare ribs at time of inspection. However, they were placing the portioned ribs into household storage containers that are not food grade. (Public Health Significance): Non- food grade storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Replace all non food grade containers in the facility with food grade ones and do not use any non food grade containers in the future.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. A large roast was thawing on the counter at room temperature at time of inspection. (Public Health Significance): Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.Operator moved the roast to the freezer at time of inspection.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer in the back corner by the deep fryer requires a defrost and a deep cleaning. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. A large garbage can was observed in front of the hand washing sink in the back of the kitchen impeding access to the 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: 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. Move the garbage can to another location to allow for unimpeded access to the hand washing sink.
  10. Follow-Up Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting above the handwashing and two compartment sink does not have a shatterproof cover. (Public Health Significance): Having a shatter proof cover or shatter proof prevents glass contamination from light bulbs from entering into the food premises and causing physical contamination, which may lead to injury.
      • Corrective Action: Add a shatterproof covering to lights.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Various scoops left in the flour and sugar in the back across from the deep fryer. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Operator removed the scoops and stored them separately outside of the containers at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Sugar and flour stored in garbage can like containers in the back across from the deep fryer. (Public Health Significance): Non- food grade storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator replaced the bins with food grade bins at time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling tiles in the back behind the cook line above the handwashing and two compartment sinks are in unsanitary condition. (Public Health Significance): Maintaining unsanitary conditions in a food premise, even the ceiling can lead to pests entering the facility. Pest carry diseases that may lead to serious illness.
      • Corrective Action: Clean the ceiling tiles and maintain them in a sanitary condition.
  11. Routine Inspection

    8 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Large hotel pans full of cooked meat products were cooling on the counter at room temperature. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pans on the counter. Operator portioned out the meat into smaller pans and immediately placed in the walk in cooler at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Trays of dumplings left in the walk in freezer and vegetables in the walk in cooler were left open to the air. (Public Health Significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect ALL foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various buckets of food were stored in non-food grade containers, in the walk in cooler. As well,fish in garbage bags were observed in the walk in freezer. (Public Health Significance) Non food grade containers and bags can leach harmful chemicals into the food which may result in illness or injury.
      • Corrective Action: The fish was permitted to be removed from the premises as it was not to be used on the premise. The food in buckets in the walk in cooler are to be stored in food grade pest proof containers.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food in both the walk in cooler and walk in freezer are stored on the ground. (Public Health Significance) Storing food on the ground and not a minimum of 15 cm (6 inches) off the ground does not allow for proper cleaning and sanitizing of surfaces and may lead to serious illness and injury.
      • Corrective Action: Store all food products up off the floor a minimum of 15 cm (6 inches) to help facilitate cleaning and sanitization.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Two big wooden cutting boards are scratched and not in a sanitary condition. (Public Health Significance) Materials like raw wood or scratched up wooden cutting boards will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and disinfecting.
      • Corrective Action: Refinish or replace the cutting boards with ones that are durable and easy to clean. Until the cutting boards can be refinished or replaced do not use the boards directly and add another durable, easy to clean surface on top to use.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer in the back corner by the deep fryer requires a defrost and a deep cleaning. (Public Health Significance) Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Soap was not available at the handwashing sink at time of inspection. Hotel pans were also stored in the handwashing basin 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. Operator added soap to the handwashing sink and removed the hotel pans from the basin at time of inspection.
  12. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wooden shelf in the kitchen area is in poor condition.
      • Corrective Action: Replace or resurface the shelf.
  13. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed staff putting tray of ingredients on the floor while cooking. Foods were uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Staff moved the trays of ingredients off the floor. DO NOT place food trays on the floor. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Large wares are inadequately sanitized. Staff use Keystone powder bleach cleanser to wash the dishes but have no sanitizing step afterwards. Keystone powder bleach cleanser does not have a DIN or disinfectant claims and thus is not considered to be a sanitizing agent. (Public Health significance) - All equipment, utensils, and food contact surfaces must be cleaned and sanitized. Manual ware washing requires: washing with soap to remove residue and debris, rinsing in clean water to clean away the soap, and soaking in an acceptable sanitizing solution for 2 minutes to kill potential illness causing bacteria.
      • Corrective Action: Immediately initiate proper manual dishwashing and sanitizing steps. Acceptable sanitizing solutions include 100 ppm chlorine, mixed by using 1/2 tsp of unscented regular bleach with 1 litre water; 200 ppm QUATs mixed following manufacturer instructions; 77°C hot water; or 25 ppm iodine solution. Have all large wares rewashed and sanitized prior to operations.
  14. Complaint Inspection

    3 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the dry storage area. Facility contracts EcoPest for pest control. Facility has received verbal warning. Continued operations of this facility are contingent on the maintenance of a clean sanitary environment and constant improvement towards a pest free premises.
      • Corrective Action: Clean and sanitize all areas where droppings were observed so that pest presence can be accurately monitored. Submit most recent pest control report to Environmental Health Officer. See code 305.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Several previously identified potential pest entry points are still present in the facility: missing ceiling tiles above 2 compartment sink, ceiling gap above electrical box, basement door missing door knob, basement door gaps around door. A potentially new hole was observed in electrical box room hallway, operator filled this hole during the inspection.
      • Corrective Action: Submit to the Environmental Health Officer for approval, a written action plan for addressing the presence of pest in the premise. The plan needs to include: - methods to monitor pest activities - list of actions that will be taken to eliminate pest access to the building and any inside routes - timelines for when the premise improvements will be made.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen not maintained in sanitary condition. Build up of food residue and debris observed on floors along walls and lower shelves. Debris and residue can act as a food source for pest. Entire food premises, both front and back end must be maintained in a sanitary condition.
      • Corrective Action: Clean and sanitize the entire kitchen and pantry areas, this includes the floors, shelves and equipment. Remove all unnecessary items from the premises such as the stacks of white buckets near 2 compartment sink, ceiling board, and unused equipment. Increase frequency of routine cleaning to ensure that the facility is maintained in a sanitary condition.
  15. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Small walk in cooler holding potentially hazardous foods measured at temperatures between 13.5-9.8°C during operational hours. Temperatures of this cooling unit fluctuate greatly whenever the unit door is opened and closed during operational hours. Raw broccoli, representing the item stored in the cooler for the longest period of time, was probed at 7.5°C. Temperature log is kept and recorded twice a day. Temperature for September 1st AM was not recorded. Temperature log of previous dates indicate that the walk in cooler maintained 4°C, these temperatures were taken during opening time and closing time are not representative to operational hours. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth, toxin production, and possibly food borne illness.
      • Corrective Action: Operator discarded food items suspected of time and temperature abuse. Operator moved all other potentially hazardous foods into a working refrigeration unit that maintained a temperature of 4°C or less. Do not store potentially hazardous food items in this refrigeration unit until it can maintain less than 4°C at all times. Ensure that there are no gaps in the temperature log. A visit with Frosty has been scheduled for tomorrow.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. No droppings found in the food preparation area. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Clean and sanitize area where droppings are located to allow for monitoring of the situation. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Stardust has contracted pest management by Ecopest.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Basement of restaurant has an outside facing door with a large gap below that can allow the entry of pest. The basement is an unfinished space used for storing old unused equipment (no food). Since the basement is unfinished it may present hiding spaces or access points for pest entry into the food premises. Some ceiling tiles are missing in the kitchen, gaps in the ceiling may provide access points for pest entry into the food premises. Gap below kitchen door to small hallway is large enough to allow pest entry. Gap below back exit door is large enough to allow pest entry.
      • Corrective Action: Have all gaps covered or repaired to block off any potential access points into the food premises.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Multiple refrigeration units lacking accurate monitoring thermometers.
      • Corrective Action: Ensure every refrigeration unit is equipped with an accurate thermometer.