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Super 8 Motel Continental Breakfast

4503 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

7 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The sanitize used for worktable sanitation was not of food grade. (Public Health Significance) - all surfaces that can come into contact of food should be sanitized using food grade sanitizer to prevent toxic chemical residuals from contaminating foods.
      • Corrective Action: Operator agreed to use bleach for sanitation. Operator to ensure all sanitizers used for food preparation and dining area are of food grade.
  2. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cheese and salsa sauce were stored at 12C. (Public Health Significance) - potentially hazardous foods stored in temperature danger zone (4C - 60C) promote significant bacterial growth, potentially causing foodborne illnesses,
      • Corrective Action: Operator immediately discarded the foods. Operator to ensure all potentially hazardous foods are stored outside of temperature danger zone.
  3. Follow-Up Inspection

    1 infraction

    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Neither the manager or any of the staff had up-to-date Level 1 FOODSAFE training during the inspection.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. FOODSAFE level 1 expires every 5 years, and must be retaken.
  4. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored above 4°C. Yogurt stored in one of the fridges was measured at 9°C, and unsalted butter labelled as "keep refrigerated" was kept at room temperature. 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. Ready-to-eat potentially hazardous cold foods stored above 4°C for more than 4 hours must be discarded.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored below 60°C; internal temperature of eggs patties were measured between 51.1 to 53.3°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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Hot held foods stored below 60°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: (CORRECTED DURING INSPECTION) Based off the label on the spray bottle the Operator was only using a cleaner, rather than a sanitizer on-site. Public Health Significance - Sanitizers must be used after cleaning a surface to destroy bacteria and prevent the contamination of staff, clients or food contact with improperly cleaned surfaces which can all lead to foodborne illnesses.
      • Corrective Action: Operator needs to have a food-grade sanitizer on-site (e.g., 1/2 tsp bleach per 550 mL bottle of water). Other sanitizing chemicals can be used, but it must state clearly on the label that it is a sanitizer that can be used on food-contact surfaces, have a drug identification number (DIN), and the manufacturer's instructions must be followed.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Neither the manager or any of the staff had up-to-date Level 1 FOODSAFE training during the inspection.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. FOODSAFE level 1 expires every 5 years, and must be retaken.
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • 205 - Critical 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) (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.
    • 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. (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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Ensure there is enough water in the hot holding unit to provide adequate heat transfer from the unit to the stored food.
    • 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. Gauge temperatures must meet maunfacturer's specifications. Inadequate cleaning solution is used for food contact surfaces instead of a sanitizing solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine 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. Ensure to use an approved disinfectant for all food contact surfaces (labelled as a disinfectant and has a drug identification number (DIN) on the bottle).
  7. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Eggs and ham were being stored in a steam table that only reached 55°C. Harmful bacteria may grow in temperatures between 4°C and 60°C. Foods are discarded approximately every 30 minutes.
      • Corrective Action: Adjust the steam table so that it holds 60°C or above for hot held foods.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not maintained for hot holding and cold holding units.
      • Corrective Action: Maintain a temperature log for refrigeration and hot holding units.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: (CORRECTED DURING INSPECTION) No thermometer was provided during the inspection.
      • Corrective Action: Ensure cold and hot holding units are equipped with accurate thermometers or purchase a thermometer to conduct regular checks.