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The Black Clover

1165 5th Avenue, Prince George, V2L 3L1 · Restaurant

4 inspections

  1. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was unlabelled spray bottles in the kitchen area.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing in the bar area. Paper towels were not being used and employee mentioned they are using handtowels for wiping hands. (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: Ensure all the handwashing stations are equipped with paper towels dispensers to facilitate proper hand drying.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    6 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid permit was not posted at the time of the inspection. Valid permit must be available and posted in a conspicuous location.
      • Corrective Action: Ensure that the facility has a valid permit and is posted in a conspicuous place fro the public to see.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops (a plastic bowl) used to obtain corn meal and left inside the cornmeal container. (Public Health significance) - Improper scoop without handles may expose food to contamination and scoops must be kept free from the product to prevent hand contact - food contamination.
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods in the fridge were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed chicken on top of the washing machine in the kitchen, operator confirmed that the chicken has been there for 2-3 hours. (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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed re-usable wiping cloths kept on surfaces between use, no sanitizing solution was made. Wiping cloths must be stored in sanitizer solution between uses to prevent contamination.
      • Corrective Action: Ensure a sanitizer solution is made and changed after two hours or when needed to store re-usable wiping cloths between uses.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed employees washroom was inadequate provided, missing paper towel for hand washing at the time of the inspection. (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: Ensure the hand wash station is accessible at all times, fully stocked with soap and paper towel in dispensers and hot and cold running water must be provided for proper hand washing.
  4. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed fries and chips left uncovered in the kitchen and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No chlorine sanitizer detected at the time of the inspection. (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. Operator used one of the two compartmented sink to hand sanitize the dishes, requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Operator to 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.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The floors are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) Materials like rubber/plastic finishing as floor covering must be easy to clean and sanitize and not allow disease causing bacteria to grow.
      • Corrective Action: Refinish surfaces to provide a durable, smooth and easy to clean surface.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap for handwashing was really low not coming out, had to pump it several times to dispense soap for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination.
      • Corrective Action: Ensure that all hand wash station are equipped with soap and paper towel in dispensers and hot and cold running water must be provided at all times to facilitate proper hand washing.