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The Axe & Anchor

117 Bayview Drive, Port Clements, V0T 1R0 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop left in the ice in the bar at time of inspection.(Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Operator removed the scoop at time of inspection.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71 C. Bar dishwasher was only able to achieve a final rinse temperature of 65 C at time of inspection. (Public Health Significance): High Temperature Automatic dish washers must provide a sanitizing rinse at 71 C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Use the dishwasher in the kitchen until the dishwasher in the bar can be repaired. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 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: Operator removed all scoops from products. Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Potato cutter had build up of food debris.
      • Corrective Action: Clean the potato cutter and send a photo of the cleaned cutter to the Environmental Health Officer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Operator uses an approved lactic acid based sanitizer and has chemical test strips on-site for lactic acid concentration. No active sanitizer detected in sanitizer containers or spray bottles. Issue appears to be due to the dispensor. (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: Operator was able to prepare a 200ppm bleach solution. Continue to use 200ppm bleach as you food contact surface sanitizer until the chemical dispensor is repaired and non-expired test strips are obtained to confirm that the dispensor is working properly.
  4. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 30-AUG-2022. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A