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Super 8 Motel Dawson Creek

1440 Alaska Avenue, Dawson Creek, V1G 1Z5 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No Paper towel at hand washing 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: Paper towel was added to the station. 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 at all times to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present in food premises FoodSafe certificate is expired. Other staff with FoodSafe training were not on-site. Getting the FoodSafe certificate or equivalent, provides food handlers with proper training on how to safely handle food thereby reducing the risk of food contamination which could cause serious illness.
      • Corrective Action: Operator is aware to have staff renew their FoodSafe certificate or equivalent. During hours of operation, there should always be at least one staff in the food premises/kitchen with FoodSafe training.
  3. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Scrambled egg and luncheon meat were held below 60 degree celsius. Public health significance - storing foods at temperature danger zone (4 - 60 degree celsius) allows significant growth of pathogenic bacteria or their toxin's generation, potenitally contributing to foodborne illnesses.
      • Corrective Action: Operator immediately discarded the foods. Operator to ensure hot foods are held at 60 degree celsius or hotter. Operator to check the internal temperature of hot foods from time to time and maintain the temperature checking record.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing station was out of soap supply. Public health significance - hand washing with soap can remove soils, dirt and pathogens from hands, preventing cross contamination and the transmission of diseases. Handsoap cannot be replaced by hand sanitizers as hand sanitizers does not remove soils and dirt from hand.
      • Corrective Action: Ensure the hand wash station is fully stocked with soap in the dispenser.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff hold a valid FOODSAFE certificate or equivalent. Public health significance - food handlers with proper food safety training are equipped with current knowledge to ensure foods are prepared safely. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator to ensure staffing schedules provide for FOODSAFE trained personnel to be present at all times.
  4. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) No single use paper towel in handwashing sink. Adequate handwashing includes washing hands for at least 20s and drying them with sinlg use paper towel or dryer to prevent contamination of food by food handlers.
      • Corrective Action: A paper roll was brought to the sink. Manger will install a dispenser.