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The 626 Fish and Chipper

620 Loop Road, Masset, V0T 1M0 · Unknown

5 inspections

  1. Routine Inspection

    2 infractions

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer is mixed in a spray bottle without proper labels. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer).
  2. Routine Inspection

    4 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. A whole fish was thawing on top of the chest freezers in the storage room. (Public Health Significance): Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. Operator moved the fish and continued to thaw under cold running water.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Build up of grease in fume hood observed. (Public Health Significance): Grease build up can lead to an attraction of pests into the facility (food source). Pests carry and harbour diseases that can lead to serious illnesses.
      • Corrective Action: Clean the fume hood to remove the build up of grease in the fume hood.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were seen inside the lights in the storage room. (Public Health Significance): Pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Keep the door to the storage room closed and sealed when not inside. Remove flies from the light and monitor and remove flies if they are present in the future.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unfinished wooden shelves in storage area. Ceiling is missing pieces in the storage area. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Replace the ceiling.
  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C)- Aoili sauces observed being stores in the refrigerator unit to the right of the payment counter at 18*C. (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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Aoli based sauces being held in a fridge that measures 18*C at time of inspection (Public Health significance) - All potentially hazardous foods 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: If foods have been at above temperature for more then 2hrs- discard. Otherwise, Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Cold or luke warm foods are placed in hot holding units to further warm up. - taco meat (chicken and beef) as well as gravy, observed warming on flat top at 40 *C (Public Health significance) - Hot holding units are not designed to heat foods fast enough to avoid bacterial growth nor hot enough to ensure bacterial destruction. "Incubating" pathogens in this manner could lead to food borne illness.
      • Corrective Action: Heat foods rapidly to 74°C before placing in a hot holding unit and maintain a temperature of 60°C or more.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer available at time of inspection. When asked what was used to clean food contact surfaces, staff showed me a bottle of mr clean spray- this product leaves a residue and requires a potable water rinse after use to ensure no chemical contamination can occure. Also, when asked staff how they manual warewash, they did not explain any sanitization step . When asked what sanitizer step is used, they advised that they did not use sanitizer (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Education was provided. Bleach solution was prepared and to be used moving foreward. Bleach to also be used for warewashing
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered containers of food were placed directly underneath hand soap dispenser. Hand soap dispenser may drip into and contaminate food. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Move hand soap dispenser. Cover or otherwise protect all foods from contaminants when not in use.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour 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 1 tsp unscented household bleach with 1 L water or mix according to the manufacturer's specifications.