The Hub
200 5th Street, Prince Rupert, V8J 3S4 · Restaurant
2 inspections
- Routine Inspection
2 infractions
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. Operator was not using a sanitizer in the bar glassware washer. (Public Health Significance) - Automatic dish washers must provide a minimum concentration of 12.5 parts per million (ppm) iodine as required to effectively sanitize dishware. Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Operator added iodine sanitizer to the glassware washer at time of inspection. The concentration was at the effective 12.5 ppm iodine at time of inspection.
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: 1) Overhead lighting at the back of the kitchen was not either shatterproof light bulbs or did not have a shatterproof cover. (2) Flooring in the kitchen was missing pieces and could not be adequately cleaned. (Public Health Significance): (1) Fluorescent light bulbs can spontaneously shatter causing glass to fly everywhere creating a physical hazard that could inadvertently end up in food causing serious injury. (2) Missing floor pieces can allow for the kitchen to not be able to be cleaned and sanitized properly.
- Corrective Action: (1) Replace the light bulbs with shatterproof light bulbs or add a shatterproof cover to protect the light bulbs already present. (2) Repair or replace the floor tiles so they are smooth, durable and easy to clean.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Initial Inspection
2 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution. No iodine sanitizer detected in the bar warewasher. (Public Health Significance): Automatic dish washers must provide a concentration of 12.5 parts per million (ppm) - 25 ppm iodine as required to effectively sanitize dishware.
- Corrective Action: Use the high temperature dishwasher in the kitchen until the warewasher can be repaired. Have the warewasher 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: (1) Overhead lighting at the back of the kitchen was not either shatterproof light bulbs or did not have a shatterproof cover. (2) Flooring in the kitchen was missing pieces and could not be adequately cleaned. (3) Ceiling above the fume hood has bare wood exposed to the air.(Public Health Significance): (1) Fluorescent light bulbs can spontaneously shatter causing glass to fly everywhere creating a physical hazard that could inadvertently end up in food causing serious injury. (2) Missing floor pieces can allow for the kitchen to not be able to be cleaned and sanitized properly. (3) Bare wood directly above a fume hood could allow for grease to build up in the wood rendering it uncleanable.
- Corrective Action: (1) Replace the light bulbs with shatterproof light bulbs or add a shatterproof cover to protect the light bulbs already present. (2) Repair or replace the floor tiles so they are smooth, durable and easy to clean. (3) Refinish surfaces to provide a durable easy to clean surface.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]