Skip to content
Loading map…

The Roadhouse

4406 Widmark Subdivision, Arras, V0C 1B0 · Restaurant

8 inspections

  1. Follow-Up Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pool of water observed at the back of food premises close to the entrance to the area where foods are baked. Manager on-site confirmed this happens every Spring due to ice melting. These conditions may allow harbouring/breeding of pests which could contaminate food or cause serious illness.
      • Corrective Action: Clean up the water and put in preventative measures to stop water from entering the building and forming a pool.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food premises is not maintained in good working order. Pool of water observed at the back of food premises close to the entrance of the area where foods are baked. These conditions may allow harbouring/breeding of pests which could contaminate food or cause serious illness.
      • Corrective Action: Water should be cleaned and food premises maintained in good working order.
  2. Follow-Up Inspection

    4 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoops left in product for ongoing use, ingredient bins in storage room and in bakery area. (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.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food on the floor in walk in freezer. Staff confirmed delivery had come in the previous day (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Food should be stored at least 6 inches off the floor to protect the foods from contaminants.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food crumbs and debris observed on the floor in walk-in cooler. Also, shelves on which foods are stored are not sanitary. These could contaminate food and cause serious illness.
      • Corrective Action: Wash the shelves and maintain walk-in cooler in sanitary manner. All food storage container and areas, food contact surfaces, equipment, utensils should be washed, rinsed and sanitized often to prevent accumulation of dirt/dust. Maintain in sanitary manner.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Baking utensils to be washed, left in hand washing sink rendering it inaccessible for hand washing. (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.
  3. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop left in ice. (Public Health significance) - Improper scoop storage exposes items to bare hand contact and potential contamination. Scoop handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: Store scoops so that foods (including ice) are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of dirt, debris, crumbs on shelves. In walk-in cooler and freezer, storage room, baking room etc (Public Health Significance) Food contact surfaces should be maintained in sanitary manner to prevent the risk of contamination of food and/or food equipment.
      • Corrective Action: All vertical and horizontal surfaces should be deep cleaned. A follow-up inspection will be conducted to ensure that's been done. Operator aware to maintain in sanitary condition.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the back/receiving area, there are lots of items stored there that are not required for the operation of the food establishment. These could attract pest which could contaminate food or transmit infections.
      • Corrective Action: Operator is to de-clutter the back area and remove anything that is not used for the oepration of the food establishment. A follow up inspection will be conducted in the nearest future to ensure this has been corrected.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Hand washing station was filled with dish ware rendering it inaccessible for proper hand washing (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.
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In baking area, raw eggs stored above ready to eat foods and baking ingredients. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw foods like eggs below and isolated from ready to eat items and produce.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Refrigeration unit in baking area was dirty. These conditions could contaminate foods which can cause serious illness.
      • Corrective Action: Operator aware to clean up unit immediately and maintain it in a clean and sanitary manner.
  6. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: At the back, utensils used for baking stored in a utensil rag which wasn't clean. Also, stand-up refrigeration unit was dirty with accumulation of crumbs in the unit. Maintaining food contact surfaces/equipment/utensils in sanitary manner reduces the risk of contamination of food which could cause serious illness.
      • Corrective Action: Wash utensil rag and maintain it clean. Clean up cooler and maintain it in sanitary condition.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Amazon package observed on the counter at the front. Personal belongings should be kept separate from food preparation area to prevent contamination of foods or utensils/equipment.
      • Corrective Action: The package was removed and put aaway from food preparation area.
  7. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for the two coolers in the kitchen area were elevated and the temperature logs show temperatures greater than 4°C (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures first thing in the morning to ensure the units are able to maintain a temperature of 4°C and below, adjust and have repaired as necessary and do not use unit if it is not functioning as required. Staff aware to send temperature records for a week to EHO after it has been repaired and adjusted.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored on the floor in walk-in freezer and drinks stored on the floor at the front area and storage area. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Food should be stored at least 6 inches (15cm) off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops in dry foods not stored in manner that prevent contamination. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: Scoop handles must be kept free from the product .
  8. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Ethyle alcohol is the surface sanitizer used. The label does not indicate it is safe for food contact surfaces.
      • Corrective Action: Operator is aware to no longer use this. Ensure to use only approved sanitizers on all food contact surfaces including cutting boards.