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The Canadian Grind Coffee and Tea

9315 100 Avenue, Fort St. John, V1J 1X3 · Restaurant

2 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops were left inside the food container, with the handle in direct contact with the flour. (Public Health significance) - Scoop handles must be kept out of the food product to prevent hand contact and reduce the risk of contamination.
      • Corrective Action: Ensure that the scoops are protected from contamination and from cross-contmainating the food product
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The only handwashing station in the food preparation area was partially inaccessible.(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 and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Routine Inspection

    1 infraction

    • 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. Noodles for chicken noodle soup were observed cooked and at 22*C on the counter. When asked how long noodles were out on the counter, i was informed for around 2 hours. (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: Discard noodles immediately. Do not store cooked noodles at room temperature as there is a risk of bacillus cereus toxin production. This toxin is heat stable meaning it will not be killed with subsequent heating. This could lead to severe food borne illness and even death.