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Stork Nest Inn

1485 Main Street, Smithers, V0J 2N3 · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  2. Follow-Up Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. During inspection operator advised that a particular bowl was used for a bleach solution. There was no evidence that the bowl was used. No other sanitizing solutions prepared were visible during inspection. (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)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. soiled towels were observed obscuring the hand 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.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. During inspection- i spoke to operator and they were unable to provide a valid food safe certificate
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  3. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator has permit to operate posted in their office, which is not easily seen in the service area.
      • Corrective Action: Permit to Operate needs to be moved to a conspicuous location.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C. Eggs were measured at 13.6 degrees Celsius in one of the coolers; Operator claims that they were stored at ambient temperature for less than 1 hour, and then placed back into the fridge. 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. Potentially hazardous cold foods stored above 4°C for more than 2 hours must be discarded.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator stated they only wash the dining room tables with hot water, and has not used bleach recently. Public Health Significance - Food contact surfaces must be cleaned and then sanitized using an appropriately strong sanitizing solutions to destroy bacteria on surfaces. This is needed to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Ensure to clean and sanitize all food contact surfaces on a regularly basis. Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm bleach, 200-400 ppm QUATs) - follow manufacturer's specifications.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some wood surfaces within the facility did not appear to be properly sealed during the inspection (e.g., wooden spoon holder and tables). Public Health significance - improperly sealed wood, and/or wood made from coarse-grain material, can harbour bacteria and lead to contamination.
      • Corrective Action: Ensure that all wood surfaces are made of fine-grain wood materials, and are adequately sealed with a food-grade sealant.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.