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Suspenders General Store

4131 Sowchea Road, Fort St James, V0J 1P0 · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The internal temperature of several potentially hazardous food items (chicken) in the hot-holding unit was measured at 38.3°C and 44.6°C at the time of inspection. (Public Health Significance)- Storing potentially hazardous food items such as chicken in the temperature danger zone (4°C-60°C) for prolonged periods of time may result in growth of illness causing pathogens and toxins, such food items if consumed may result in food-borne illness.
      • Corrective Action: Ensure that all potentially hazardous food items are stored outside the temperature danger zone (4°C-60°C) at all times. Operator was able to increase the temperature of the hot-holding unit at the time of inspection. Same food items were probed again to assess the internal temperature which was then measured above 60°C at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed dishes and other food handling equipment not undergoing the sanitize step at the time of inspection (Public Health Significance) - If food handling equipment do not get sanitized during the dishwashing process, illness causing pathogens can sustain on them. Such food handling equipment if reused may contaminate the food and potentailly cause food-borne illness.
      • Corrective Action: Operator to ensure that dishwashing is conducted apppropriately with a WASH, RINSE and SANITIZE step.Operator was able to prepare a bleach water solution for sanitizing food handling equipment at the time of inspection.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sliding door of the hot-holding unit was broken at the time of inspection (Public Health Inspection) - Broken sliding door of the hot-holding unit may result in loss of warm air, causing difficulties in maintaining proper hot-holding temperature.
      • Corrective Action: Operator to ensure that the sliding door of the hot-holding unit is repaired/fixed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing sink by the front counter was missing liquid soap. (Public Healtth Significance) - Hand washing sink should always be stocked with single-use paper towels, liquid soap in a dispenser and hot and cold running water in order to facilitate hand washing by the food handlers. Unwashed hands of food handlers can cause contamination and cross-contamination of food items, such food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that the handwashing sink is stocked with liquid soap, paper towels and hot and cold running water at all times. Operator was able to stock the handwashing sink with liquid soap at the time of inspection.
  3. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Knives were stored inbetween cooler and counter which can lead to contamination.
      • Corrective Action: Knives were removed and operator was educated on proper storage of equipment.