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The Salvation Army Kitchen Smithers

1065 Main Street, Smithers, V0J 2N0 · Restaurant

2 inspections

  1. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed vinegar used for food processing and preparation stored with chemicals under the sink area and subject to potential chemical contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator shall ensure all foods within the food premises are protected from potential sources of chemical contamination and food products are stored in a manner that reduces the overall risk of airborne, biological, chemical contamination and contact with objects and staff.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan on file is from 2005 and does not reflect current food handling and preparation procedures. A copy of the Food Safety Plan was not observed at the facility as required at time of routine inspection. Public Health Significance- A current and accurate Food Safety Plan is essential for identifying food safety hazards and outlining the procedures needed to control them. Without an updated plan, there is an increased risk of improper food handling, inadequate monitoring, and inconsistent practices that may contribute to foodborne illness.
      • Corrective Action: The operator shall provide the environmental health officer with a revised Food Safety Plan to accurately reflect current menu items, food preparation processes, equipment, and operational procedures.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed knives stored in wooden blocks. Wooden surfaces cannot be properly cleaned and sanitized. Public Health Significance - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator shall ensure all food utensils use for food preparation, processing and serving within the food premises are stored in a manner that prevents the harbourage and proliferation of bacteria onto cleaned and sanitized food utensils and implements, reducing the overall risk of cross-contamination resulting in potential foodborne illness.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation Plan on file is from 2005 and does not reflect current sanitary procedures. A copy of the Sanitation Plan was not observed at the facility as required at time of routine inspection. Public Health Significance- The Sanitation plan is essential for ensuring that cleaning and sanitizing procedures are carried out consistently and effectively. Without an updated plan, important tasks may be missed or performed incorrectly, increasing the risk of contamination, pest activity, and potential foodborne illness.
      • Corrective Action: The operator shall provide the environmental health officer with a revised Sanitation Plan to accurately reflect current cleaning and sanitizing procedures, including schedules, approved sanitizers, required concentrations, and methods for all equipment and food contact surfaces.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Observed single-use paper towel dispenser to be inadequate within the food preparation kitchen area at time of routine inspection. (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: Operator shall ensure single-use paper towel in dispensers are provided to facilitate proper hand washing within the food preparation kitchen area.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator shall ensure staffing schedules provide for FOODSAFE Level 1 or equivalent trained personnel to be present at all times.
  2. Routine Inspection

    0 infractions