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Syrian Pastries

777 Ospika Boulevard, Prince George, V2M 3R5 · Other

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Fridge temperatures are elevated, and were measured at 16 °C. Pastries containing cheese and processed vegetables were stored within the fridge for less than one hour at the time of the inspection. 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: Moved potentially hazardous foods to working freezer during the inspection. Monitor and log temperatures regularly, adjust and have the unit repaired or replaced if needed to provide a temperature of 4 °C or less at all times.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrrigeration units used at the PG Farmer Markets, as well as storage at the Operator's home, do not have accurate thermometers. Provided photos to Operator that show the correct type of thermometers he needs. Public Health significance - Accurate thermometers are required to ensure that all potentially hazardous foods are not temperature abused (e.g., kept above 4 degrees Celsius for more than 2 hours).
      • Corrective Action: Ensure that all fridges and freezers have accurate thermometers inside them to monitor their temperature.
  3. Initial Inspection

    3 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Operator claimed that he prepared the dough for one of his food products at home. Public Health significance - Private kitchens are typically not built to meet Northern Health's requirements for the preparation of food, or for the protection of food from contamination.
      • Corrective Action: All food preparation of food products sold to the public must be done at an approved facility, in this case the Salvation Army Community Church kitchen.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored above 4°C; Operator claims that he stores cooked pastries containing dairy and/or vegetables at room temperature for 4 hours during the PG Farmers Market, and then refrigerates these products for re-use. Public Health significance - Pastries containing dairy and vegetables are considered potentially hazardous foods, and must 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: Ensure that potentially hazardous cold foods are stored in a working refrigeration units that can maintain a temperature of 4°C or less.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was only cleaning, and not sanitizing, dishware and utensils. Furthermore, dishwasher on-site had an inadequate sanitizing rinse temperature; rinse cycle temperature was less than 71°C measured at the plate. After a few cycles the rinse temperature was rising, but was still inadequate at the time of the inspection. The dishwasher also wasn't dispensing detergent until the lines were adjusted. Public Health significance - High Temperature automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware. Items and surfaces that come into contact with food must be cleaned to remove any food debris and grease, and then sanitized to kill dangerous bacteria that may be present.
      • Corrective Action: Have the dishwasher repaired by a qualified technician and monitor that detergent is dispensing, as well as the rinse temperature is reaching 82°C at the manifold regularly so you know when the unit needs adjustment or repair. Ensure that all food contact surfaces, equipment, and utensils are cleaned and sanitized before use, and/or after contamination. Recommend that the Facility Manager start dishwasher at least 30-60 minutes before you need to use it to ensure the dishwasher has preheated enough to sanitize.