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Tansi Friendship Centre Main Building

4729 51 Street, Chetwynd · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food (bag of flour) and a box of utensils left on floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Protect all foods and food equipment/utensils by proper storage, at least 6 inches off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Crumbs, splatter of foods observed in microwave.
      • Corrective Action: Maintain microwave in sanitary manner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was unable to describe the proper steps of manual dishwashing. According to the description, dish ware are not sanitized. (Public Health Significance) Sanitizing dish ware destroys bacteria to prevent the contamination of food. Also, sanitizing solution should be strong enough to ensure its adequate function.
      • Corrective Action: Immediately, ensure to follow proper steps of dish washing; wash with warm water and soap, rinse with warm water, sanitize (fully immerse dishware for at least two minutes) then air dry.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Containers left in the hand washing station. (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: Though the sinks are used for manual dishwashing as well, dish ware should not be left in the sinks. The only time dish ware should be found in the sinks is when they are being washed. 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.
  3. Initial Inspection

    0 infractions