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Stonebridge Hotel

500 Highway 2, Dawson Creek, V1G 0A4 · Restaurant

8 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The NUVU oven/ warmer interior is covered in accumulated burned food and grease.
      • Corrective Action: Use an oven cleaner product that is effective in removing the accumulated burned food and grease.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The chlorine concentration in the dish washing machine is less than 50 ppm.
      • Corrective Action: Have the machine adjusted so that a concentration of at least 50 ppm can be maintained. Use Chlorine test strips to monitor concentrations.
  4. Routine Inspection

    5 infractions

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: The food temperatures in two of the food warmers were less than the required 60°C. (between 50° and 59°C)
      • Corrective Action: Take the following actions to manage food temperatures, maintaining them at 60°C or more: increase the heat settings of the warmers; maintain smaller amounts of food in the warmers; rotate food items in the warmers every half hour.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The NUVU oven interior is covered in accumulated burned food and grease.
      • Corrective Action: Use an oven cleaner product that is effective in removing the accumulated burned food and grease.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The dish washing machine rinse temperature was 48°C. At least 71°C is required.
      • Corrective Action: Complete repairs so that a rinse temperature of at least 71°C is maintained.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The surface sanitizing solution measured less than 50 ppm Chlorine. The required amount is at least 200 ppm. The commercial laundry bleach may be old and have weakened over time.
      • Corrective Action: Replace the commercial laundry bleach with new household unscented bleach and maintain solutions at 200 ppm Chlorine or more. Use Chlorine test strips to measure the concentration in solutions.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There are no paper towels in the dispensers at the two hand washing sinks.
      • Corrective Action: Provide paper towels in the dispensers and ensure that the dispensers are functioning properly.
  5. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of mini fridge in dinning area are elevated (greater than 4°C (18°C) (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: All potentially hazardous foods were moved to a working refrigeration unit immediately and the unit labelled as "out of use." Unit will be serviced to provide a temperature of 4°C at all times.
  6. Follow-Up Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for mini fridge in dinning area are elevated (greater than 4°C) and thermometer is not working. (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: Operator aware to monitor and have the unit serviced if needed. Monitor and log temperatures regularly. Unit must provide a temperature of 4°C at all times.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C (45 °C - 50 °C) . (Public Health significance) - All potentially hazardous foods must be stored at 4°C and below or 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator is aware to have hot holding units serviced. In the meantime, any remaining foods in the unit should be discarded every two hours. Once unit is serviced, must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and maintain logs.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat (bacon) observed above ready to eat foods (pancakes, bag od cheese). (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at time of inspection. Raw bacon was put at the bottom shelf and ready to eat foods at the top. Staff aware to store raw meats below and isolated from ready to eat items and produce.
  7. Follow-Up Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing concentration for sanitizing step of manual dishwashing. No sanitizer detected. (Public Health significance) - Manual dish washing must provide a minimum concentration of 200 parts per million (ppm) as required to effectively sanitize dishware.
      • Corrective Action: Immediately add bleach and mixture was made to 200 ppm. Dish ware was left to soak for 2 minutes. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. (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)
  8. Initial Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods in hot holding unit measured temperature below 60°C. (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: Operator and staff aware hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of waffles observed on the floor. (Public Health significance) - Contamination of food from contact with objects, pests or chemicals on the floor can cause serious illness. Also, in one of the stand-up coolers, raw bacon left to thaw on shelf above juices. This can cause cross contamination.
      • Corrective Action: These were corrected at time of inspection. Operator to ensure all foods and food equipement are stored at least 6 inches ( 15 cm ) off the floor. Raw meats should be stored separate or below any other foods.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer present in the kitchen. (Public Health Significance) Sanitizing solutions must be present for surfaces and 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. Mechanical high temperature dishwasher is out of order. Staff present unable to explain manual dishwashing. Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Staff was shown how to prepare bleach solution. Ensure to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Operator to ensure staff is following three steps of manual dishwashing; wash (in water and soap), rinse (in warm water ) and sanitize (let dish ware soak in sanitizer solution for at least 2mins) then air dry. Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present has no FoodSafe.
      • Corrective Action: Operator will have staff complete FoodSafe training or equivalent as soon as possible and will email a copy. Also, operator is aware there must be at least one staff with Foodsafe training in the kitchen at all times when in operation.