The Bridge
629 8 Ave Midway BC V0H 1M0 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Foods that were potentially accessed by mice were thrown out during the inspection. Inspect other foods in this area for signs of contamination. Ensure foods are stored in pest proof containers (e.g. hard plastic) going forward. Pest droppings found in dry food storage area and in one corner of kitchen. Some droppings found on canned goods. Clean droppings safely and disinfect hard (e.g. cans) containers that have been contaminated (see email for resources for cleaning droppings safely and disinfecting cans). Front door to building has large gaps underneath that allow for potential pest entry. Seal these gaps (e.g. install weather stripping). Assess areas of building for pest activity and entryways and install physical traps.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Wooden knife rack in use. Unclear whether bare unsealed wood is being used inside knife rack slots. Small amount of food debris noted on one knife from rack. Commercial knife racks have the ability to be taken apart for easy cleaning. This rack does not appear to be easily cleanable as food debris may become trapped in the slots. Please find an alternative knife storage setup in the long term.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No quat test strips available on site to monitor the concentration of sanitizer in use. Corrective Action: Ensure quat test strips are available on site to monitor the concentration of sanitizer in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Ice wand stored in freezer on top of other food packages. Corrective Action: Going forward store ice wand in a clean and sanitized container in the freezer, saran wrap can also be used to cover the ice wand in the container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): ho hand soap located at handwash sink
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions