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The Pavilion

346 Stiles Place, Prince Rupert, V8J 3S5 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: 1. Multiple food items were observed uncovered (without lids or protective covering) in the refrigerated cabinets of the prep station and in the walk-in cooler at the time of inspection. 2. Frozen foods in cardboard boxes were observed stored directly on the floor in the walk-in freezer. (Public Health Significance): Contamination of food due to contact with objects, people, pests, or chemicals can pose serious health risks. To prevent foodborne illness, all food must be properly covered and stored to protect it from any form of contamination.
      • Corrective Action: To prevent contamination, all foods must be covered, or otherwise protected from airborne contaminants, drips from raw foods, and contact with objects and staff. All food must be stored at least 15 cm (6 inches) off the floor to prevent exposure to dirt, moisture, and pests.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizing solution was observed in the facility at the time of inspection. An unlabelled spray bottle located in the common area next to the bar was measured at 0 ppm. (Public Health Significance): The lack of sanitizer means surfaces might not be effectively sanitized, potentially leading to bacterial contamination of food and food contact surfaces. Sanitizing solutions must be prepared at an effective concentration to destroy bacteria on food-contact surfaces.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Daily monitoring using test strips is recommended to verify concentration levels and ensure compliance. All chemical containers must be clearly labeled to prevent misuse or accidental exposure.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed excessive grease, dirt, and food buildup on counters, equipment surfaces and handles, the dishwashing area, tap faucets, walls near handwashing stations, refrigerator door handles, and throughout the floors and walls of the entire kitchen. (Public Health Significance): Grease, dirt, and food debris promote bacterial growth and increase the risk of foodborne illness. Contaminated surfaces can lead to direct and cross-contamination if not properly cleaned and sanitized.
      • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, utensils, prep counters, food contact surfaces, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition.
  3. Follow-Up Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: A batch of tomato sauce was cooled in a large deep container. Sauce was 1.2°C at time of inspection. (Public Health Significance): Improper cooling (in which cooling in large batches is) is one of the leading causes of foodborne illness.
      • Corrective Action: Limit the time that food spends in the danger zone 4°C - 60°C by rapid cooling. Approved rapid cooling methods are placing the container in an ice bath, stirring with an ice wand, or portioning out to smaller shallower containers. Once cooled, do not store the food in large containers. The tomato sauce is a lower risk food as it is not a potentially hazardous food, but do not do these practices with other potentially hazardous foods.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Lobster, tomato sauce, and a whole tray of bacon were left uncovered in the walk in cooler. (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
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bags of recycling piling up in the back of the kitchen. (Public Health Significance): Having excess recycling and garbage on site is an attractant for pests, especially the sugary drinks that may be served. Pests carry diseases that have the potential to cause serious illness.
      • Corrective Action: Remove the excess recycling bags from the premise. Have the contractors come more often to remove the recycling bags so they do not pile up on the premise.
  4. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Observed burned out lights throughout kitchen and lights missing coverings. (Public Health significance) - Inadequate lighting can prevent the proper cleaning and sanitizing of a food premises. Coverings protect glass from contaminating food if light were to shatter.
      • Corrective Action: Operator to replace lights and add coverings to ensure adequate and safe lighting.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Observed foods uncovered by the dry storage, in the cooler and the freezer. Observed scoops stored inside food (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. Scoops are to be stored out of food and in its own container.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Observed full garbage bags in pile in the back of the kitchen. (Public Health Significance) Garbage can attract pests which can spread disease. 2. Observed fume hood with build up of soot and grease. (Public Health significance) - Build up of soot and grease prevents proper removal of fumes and grease which can cause build up on kitchen surfaces and allow for the proliferation of bacteria. Build up of soot and grease is also a fire hazard.
      • Corrective Action: Operator to ensure that fume hood is cleaned.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observed an unlabelled sanitizer bottle in the kitchen by the entryway cooler and another by the bar area. (Public Health significance) - Bottle could be misused and contaminate food.
      • Corrective Action: Label sanitizer bottle with appropriate label.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Observed thermometer freezer temperature indicating -40°C. No temperature measured by the EHO was lower than -18°C. (Public Health significance) - Broken thermometers can allow for inadvertant temperature abuse as the correct temperature is unknown.
      • Corrective Action: Operator to ensure that thermometer measuring freezer temperatures is working and accurate. Operator to add an internal thermometer inside the freezer.
  5. Routine Inspection

    0 infractions