The Turning Point Restaurant

906 11 Ave S Golden BC V0A 1H0 · Restaurant - Food Service

9 inspections

1. MonitoringMar 5, 2026

   1 infraction

   • F1.7 Are foods protected from contamination?
     • Observation(s): 1. At the time of inspection, 3 packs of meat were observed being stored directly on the ground in the walk-in freezer. 2. At the time of inspection, eggs were observed being stored directly above ready to eat food items (e.g. Fresh Vegetables used for salad) in the walk-in cooler.
2. MonitoringNov 12, 2024

   1 infraction

   • F1.7 Are foods protected from contamination?
     • Observation(s): 1) Upon inspection, it was noted that a staff member had left their cell phone on the line cooler cutting board.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
3. MonitoringNov 7, 2023

   0 infractions

4. MonitoringMay 16, 2023

   0 infractions

5. MonitoringOct 19, 2022

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) Upon inspection, it was noted that a strainer was physically damaged with broken strainer wire exposed.
6. MonitoringJul 18, 2017

   3 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Bagged frozen calamari was observed thawing on a sheet pan. Potentially hazardous foods must be thawed in the refrigerator at ≤4°C, completely submerged in cold running water, microwaving, or as part of the cooking process.
     • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): ***Recurring infraction as of March 2016*** The meat slicer was observed to have heavy food debris build-up. Ensure food contact surfaces are thoroughly cleaned and sanitized after every use to prevent food contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Raw meat was stored next to ready-to-eat foods (cooked chicken and romaine lettuce) in the walk-in cooler. This creates a potential for cross contamination. Raw meat must be stored below ready-to-eat foods at all times.
     • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
7. MonitoringMar 10, 2016

   3 infractions

   • 1 - Are proper cooking and reheating procedures followed?
     • Observation(s): Measured the temperature of meat sauce in hot holding unit at 18C. Spoke to the operator and operator stated that items from cooler were placed in the hot holding unit to reheat. Hot holding units are not to be used to reheat foods. Reheat foods to an internal temperature of at least 74C within 2 hours prior to immediately placing them into hot holding units that can maintain temperatures at or above 60C.
     • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. There was an accumulation of debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 2. Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare. Any board with noticeable grooves must be replaced as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. Final sanitizing rinse for the dishwasher reached at least 72C at the time of inspection. Sanitizer solutions measured at least 200 ppm QUATS at the time of inspection. Wiping cloths were being stored in solution in-between use,
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): 1. Garbage bags were being used to cover and store items in the walk-in cooler. Do not use garbage bags to store/cover foods as they may leach chemicals into the food and as this is not their intended purpose. Reminder: When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
     • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
8. MonitoringMar 13, 2015

   1 infraction

   • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
     • Observation(s): Cloths for wiping tables were stored on the bar countertop. As discussed, all cloths that are in continuous use must be submerged in a sanitizer. A bucket of quat solution was made for the cloth thereafter. The solution must be changed frequently to ensure adequate concentration of quat solution is available (minimum required is 200 ppm).
9. MonitoringNov 26, 2013

   1 infraction

   • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
     • Observation(s): Knives stored between two counters were removed and sanitized. The practice of storing knives between the counters presents a cross contamination hazard.