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Telkwa Community Hall

- 1390 Birch Street, Telkwa, V0J 2X0 · Restaurant

Official record from Northern Health →

Inspection summary

Telkwa Community Hall has been inspected once by Northern Health Authority, on July 24, 2024. The most recent inspection, on July 24, 2024, recorded 4 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on July 24, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 24, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 24, 2024. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Routine Inspection

    4 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy build up of grease, grime and food debris on flat-top grill, large gas oven cook top, and large stand-up oven.
      • Corrective Action: Operator to ensure all equipment, utensils and food contact surfaces are cleaned, sanitized and maintained in a sanitary condition to prevent cross-contamination and bacteria growth that can lead to potential foodborne illness.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C at the plate. High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Operator is prohibited in using the commercial dishwasher at the facility. Operator to call and schedule repairs by a qualified technician/ or personally repair and service dishwashing equipment, and, once completed contact the health officer to review and approve the use of the dishwasher prior to permitting use within the facility. Operator to initiate use of three-compartment since and initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Operator to monitor and log the rinse temperature regularly to know when the unit needs adjustment or repair.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food, water and food debris on equipment, eliminate access to the building (e.g. sealing the gap in the main hall entrance door, large whole in kitchen wall near dishwashing station) and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometers were observed within the two large reach-in refrigerators in the main kitchen food preparation area and large white stand-up freezer/refrigerator in the coat / additional storage area. Accurate indicating thermometers ensure proper cold-holding storage temperatures of 4C in refrigerators and -18 C in freezers, respectively, to reduce the growth of bacteria which can contaminate food products and result in potential foodborne illness.
      • Corrective Action: Operator to purchase, install and ensure accurate indicating thermometers that are in good working order to ensure potentially hazardous foods are stored at the proper cold-holding temperatures of 4 C and -18 C respectively.

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