The Borscht Bowl
214 Market Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Potatoes were observed to be stored on the floor at the time of inspection. The operator stated that the potatoes were washed and placed to dry and were going to be placed in the fridge in boxes that day.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not available at the time of inspection. The sanitizer bottle was filled with water and vinegar. The operator stated they use sanitizer wipes to sanitize food contact surfaces and countertops.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not available at the time of inspection. The operator stated they ran out of bleach and did not have extra.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available at the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed large containers of soup being cooled inside the walk-in-cooler. This cooling practice is not safe and can lead to excessive time for cooling and microbial growth. To increase the rate of cooling and minimize the opportunity for pathogen growth, operator needs to make sure to reduce the volume of soup into shallow containers.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
- Observation(s): * Observed some food being uncovered during storage inside the walk-in-cooler. Operator must make sure food inside the walk-in-cooler is covered at all times. * Observed some food being stored on the floor inside the walk-in cooler. Corrected during inspection. Operator must make sure all food is stored at least 15 cm off the floor. * Fan inside the walk-in-cooler requires cleaning from dust build-up. * Observed bags of flour being stored on the floor upstairs. Operator is to ensure flour bags are stored inside the covered plastic containers at least 15 cm off the floor.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): * Chlorine test strips must be obtained to monitor sanitizer concentration. * Thermometers must be present in all refrigeration and freezing units. * Probe thermometer must be obtained to measure internal cooking and cooling temperatures of foods.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): It was determined that the main kitchen staff has expired certificates. At least one operator per shift is required to have a valid certificate. EHO must be contacted after the course is taken or certificate is obtained.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure paper towel is available at all hand washing stations.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure a written food safety plan is available on site. Template provided.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure a written sanitation plan is available on site. Template provided.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Western family margarine is too high in trans fat. Product was removed.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): provide paper towels beside sink
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions
- Monitoring
0 infractions