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Staybridge Suites

1324 Alaska Avenue, Dawson Creek, V1G 1Z4 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In the storage room,boxes of can foods were observed stored on the floor. ( Public Health Significance)- Floors are primary collectionn point for environmental contaminats brought in by footwaers, cart wheel and dust. Storing foods directly on the floor could lead tocontamination of food and food borne related illness.
      • Corrective Action: Operator is aware that all foods and utensils should be stored 6 inches off the floor.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The operator's food safety certificate was observed to be expired as of April. (Public health Significance)- An expired certificate increases the risk that critical food safety practices may not be consistently followed, particularly in a facility operating daily breakfast service and multiple weekly guest socials.
      • Corrective Action: Operator must renew and provide proof of valid food safety certification as soon as possible.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • 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 the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Hnad washing station had no paper towel. (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: This was corrected at time of inspection. 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 providedat all times to facilitate proper hand washing.
  4. Initial Inspection

    0 infractions