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The Fresh Onion Cafe and Catering

309 2 Avenue West, Prince Rupert, V8J 3T1 · Restaurant

5 inspections

  1. Follow-Up Inspection

    1 infraction

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Dry food storage shelving is made of bare wood. Food is stored in food grade containers on the shelving. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface, or add a lining to the shelves to make them smooth, durable, and easy to clean. Plans are in place to replace and/ or add a liner to the shelves.
  2. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop was stored inside the flour 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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Whipped cream cans in the refrigerator across from the stoves were left open to contamination and had old whipped cream still in the nozzle at time of inspection. (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: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health Significance): Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine (bleach).
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Mice droppings were noted in the shelving unit in the back of the kitchen and in and around the stand mixer. (Public Health Significance): Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Dry food storage shelving is made of bare wood. Food is stored in food grade containers on the shelving. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface, or add a lining to the shelves to make them smooth, durable, and easy to clean. Plans are in place to replace and/ or add a liner to the shelves.
  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Dry food storage shelving is made of bare wood. Food is stored in food grade containers on the shelving. Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface, or add a lining to the shelves to make them smooth, durable, and easy to clean.
  4. Routine Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods in left side front-end display cooler are stored at above 4°C. The left side cooler contained sandwiches and wraps made this morning (9 am) and condiments stored overnight. The surface temperature measured at 8°C, the internal temperature of a creamer product measured at 9°C. The operator was able to identify that the left side cooler was due for a defrosting. (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: Monitor, adjust, or have the cooler serviced as required. If the temperature remain above 4°C after 4 hours, discard all potentially hazardous food items in the cooler. Operator added a stand-alone thermometer to the cooler to facilitate accurate temperature monitoring and has posted signage on the cooler to instruct about the required action if the temperature remains above 4°C. When the temperatures can be maintained at 4°C or lower, submit a photo of the thermometer to the Environmental Health Officer.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods in right side front-end display cooler are stored at above 4°C. The right side cooler contained cut fruits and salads made this morning (9 am). The right side cooler measured at 6-7°C surface temperature, the built in thermometer displayed 7°C. (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: Monitor, adjust, or have the coolers serviced as required. If the temperatures remain above 4°C after 4 hours, discard all potentially hazardous food items in the cooler. Operator added a stand-alone thermometer to the cooler to facilitate accurate temperature monitoring and has posted signage on the cooler to instruct about the required action if the temperature remains above 4°C. When the temperatures can be maintained at 4°C or lower, submit a photo of the thermometer to the Environmental Health Officer.