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Taylor Inn

10440 100 Street, Taylor, V0C 2K0 · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Items stored on the floor (Public Health Significance) Storing items on the floor will not encourage proper cleaning of the floor and also encourage possible harbourage of pests.
      • Corrective Action: Store all items at least 15cm off the floor
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Some of the wiping cloths are not stored in a sanitizing bucket (Public Health Significance) Dirty cloths stored on food contact surface can a source of contamination of food contact surface
      • Corrective Action: Ensure all wiping cloths are stored in sanitizing bucket containing the appropriate concentration, 100 ppm chlorine solution or 200 ppm QUAT at all times and replace the sanitizer when visibly soiled or every 2hours, whichever comes first.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Dishwasher not dispensing chlorine for sanitizing step (Public Health Significance) Sanitizing with 50-100 ppm chlorine 100-200 ppm QUAT solution is required to deactivate pathogens that might be left on dishware after washing step
      • Corrective Action: Operator immediately prepared 100 ppm bleach solution in a dish pan for sanitizing step. Dishwasher should be repaired so it produces at least 50 ppm chlorine on the sanitize cycle. Manual dishwashing is a temporary measure
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Employees observed not to be washing hands between tasks (Public Health Significance) Unwashed hand by food handlers is one of the major causes of foodborne illnesses.
      • Corrective Action: Employees instructed to be washing hands in between tasks
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bags of foods, cartons of drinks, containers of cooking oil were observed on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Foods should be stored at least 15cm or 6 inches off the floor at all time.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  5. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware after taking out of the unit. Have the dishwasher checked by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  6. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: In walk in cooler boxes of food observed on the floor. These are not protected from contamination. Measuring cup observed not stored in a sanitary manner.
      • Corrective Action: Operator is working on getting appropriate equipement to store boxes on. Ensure foods are at least 6 inches or 15cm off the floor. Staff aware to ensure scoops are stored in a manner that is sanitary and safe for use.
  7. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In the walk-in freezer, boxes of food observed on the floor. Food is not protected from contamination. In walk-in freezer, raw meat stored above ready Veggies. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Scoops of flour and yeast left on the counters, not protected from contamination.
      • Corrective Action: Foods should be stored at least 15cm or 6 inches off the floor at all times. This was corrected at the time of inspection. The box of veggies was stored above that of raw meats. Ebnsure raw meats are stored below and isolated from ready to eat items and produce. Scoops and utensils for food should be kept in manner that prevent contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 403 - Repeat Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Chef lacks good personal hygiene like wearing a clean apron. Observed them frequently wiping their hands on their clothes while cooking.
      • Corrective Action: Chef is aware to put on clean apron when handling foods, not personal clothing. They are aware to wash hands often, not clean hands on their apron when handling food.
  8. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Food permit still not posted conspicuously in the facility. What is posted is the receipt of payment, decals are present. Spoke with operator who said wasn't able to open my routine inspection report that was emailed on Oct, 28 and so was not able to make the necesary corrections.
      • Corrective Action: Operator is aware to email Northern Health and request for Food Permit.
  9. Routine Inspection

    4 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: No valid permit observed on premise. What they have posted is a receipt of payment.
      • Corrective Action: Reach out to Northern Health for a valid food permit. Ensure to post it conspicuously.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Bowl was taken out of corn starch immediately. Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen is not clean. Spills, crumbs of foods observed in walk in cooler as well as kitchen area. These conditions can attract pests into the facility. Pest can spread diseases to humans.
      • Corrective Action: Deep clean the facility and maintain it clean and sanitary.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: (CORRECTED DURING INSPECTION) Chef is awre to have clean apron on and hair control net. This is to prevent contamination of food from food handler.
      • Corrective Action: Ensure to have clean apron and hair control nets at all times when handling food.