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Tide and Table Restaurant

815 1 Avenue West, Prince Rupert, V8J 1B3 · Restaurant

9 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were elevated above the required 4°C. The refrigerated prep cabinet located in the far left corner of the kitchen was observed operating between 10°C and 11°C at the time of inspection. No temperature logs were available to verify temperatures recorded earlier in the day. (Public Health Significance): Potentially hazardous foods must be maintained at 4°C or below to prevent bacterial growth and toxin production. Elevated temperatures increase the risk of foodborne illness.
      • Corrective Action: Potentially hazardous foods were immediately relocated to functioning refrigeration units. The operator must ensure that the affected unit is serviced, adjusted, or repaired as necessary to consistently maintain a temperature of 4°C or below, and is functioning properly before being used to store any food items. Temperature logs must be accurately recorded and maintained to verify ongoing compliance with temperature requirements.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food items were observed stored directly on the floor in the walk-in freezer. (Public Health Significance): Storing food directly on the floor increases the risk of contamination from dirt, moisture, cleaning activities, or pests.
      • Corrective Action: All food items must be stored at least 15 cm (6 inches) off the floor on approved shelving, racks, or pallets to facilitate cleaning and minimize the risk of contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The mechanical chemical dishwasher (chlorine) was not consistently achieving the required final rinse sanitizer concentration of 50–100 ppm at the time of inspection. Although sanitizer levels could be manually adjusted, the concentration did not remain within the required range without repeated intervention. (Public Health Significance): Dishware may not be adequately sanitized if the dishwasher is unable to consistently dispense the required sanitizer concentration. Inadequate sanitization can increase the risk of contamination of food-contact surfaces and utensils.
      • Corrective Action: Immediately implement manual sanitizing of all dishware using a 200 ppm unscented bleach solution with a minimum contact time of 2 minutes. The dishwasher must be inspected and repaired by a qualified technician to ensure it consistently achieves the required sanitizer concentration. The operator must also regularly monitor and maintain records of sanitizer concentrations to identify when adjustments, servicing, or repairs are required.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were slightly elevated (above 4°C). The refrigerated cabinet located in the far left corner of the kitchen was observed with temperatures fluctuating between 8°C and 9°C at the time of inspection. (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: Potentially hazardous foods, such as ham, were immediately relocated to functioning refrigeration units. The operator must ensure the affected unit is serviced/ adjusted or repaired as necessary to consistently maintain a temperature of 4°C or below and functioning properly before using it to store any food items.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A black garbage bag containing bread was observed stored in the walk-in freezer at the time of inspection. (Public Health significance): Storing food in non–food-grade bags can result in chemical leaching, which may contaminate the food and pose a serious risk of illness.
      • Corrective Action: The chef took immediate corrective action by voluntarily discarding the bag during the inspection. The operator must ensure staff use only approved food-grade containers/bags in the facility and avoid storing food in non–food-grade bags to prevent contamination.
  3. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Dispensing scoops were found resting on top of the food products, specifically in the parsley container, red pepper container and flour container. (Public Health significance): Storing scoops directly inside containers can result in food contamination and cross-contamination when employees come into hand contact with the food product. Scoop handles must be kept clear of the product to avoid hand contact and minimize the risk of contamination.
      • Corrective Action: Scoops must be stored separately from food containers to prevent contamination. Ensure they are placed in a designated area, container, or food-grade holder when not in use.
  4. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unsealed wooden shelves present in the dry food storage area and for the shelving unit of the dishware next to the dishwashing area. (Public Health Significance): Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Options were discussed with the operator on how to properly seal the shelves.
  5. Follow-Up Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A whole frozen fish was observed to be stored in a garbage in the freezer. (Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator to remove fish from the facility and not serve.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cut up potatoes in the left walk in cooler and whole wheat flour in the dry storage area were found stored in buckets previously containing sanitizer and dishwasher rinse aid. (Public Health Significance): Non- food grade storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator to discard all foods in containers that were previously used for any chemical. Purchase food grade containers.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops for sugar, oats, and flour at the back of the kitchen were found within the ingredients. (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.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. Sanitizer in the main kitchen area was at 50 ppm at time of inspection (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Change the sanitizer solutions often to maintain the required concentration. Obtain QUAT test strips to be able to determine concentration of sanitizer. Update the sanitation plan to include a plan for the changing of sanitizer solutions more often than what is currently practiced.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Pest control reports continue to show evidence of pests in the facility. Pest control continues to catch pests in the kitchen area. (Public Health Significance): Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is required. Facility needs to remove attractants for pests and to remove the pests between visits of the pest control company.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unsealed bare wood shelves found in the dry storage area. (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: Refinish surfaces to provide a durable easy to clean surface.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Old wooden cutting board is worn down and in need of resurfacing. (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: Refinish surfaces to provide a durable easy to clean surface. Throw out the cutting board if deemed it is no longer needed.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items from a storage locker piled up in the facility near the ice machine. (Public Health Significance): Clutter and excess items stored in a facility do not allow for adequate cleaning and sanitizing of the facility.
      • Corrective Action: Remove any objects that are not needed for the operation of the business.
  6. Follow-Up Inspection

    9 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Inadequate lighting in hallway in front of dry storage area. Lights do not work in this area or are turned off. (Public Health Significance) Inadequate lighting does not allow for adequate cleaning and sanitation of an area. It also does not allow for the easy identification of a pest infestation.
      • Corrective Action: Replace the lighting in the hallway with functional and brighter lighting with shatterproof covers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used as scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops for the flour and sugar bins at the back of the kitchen were left in the product. (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: Fluorescent lights in back of kitchen and in the dishwashing area do not have shatterproof covers. (Public Health Significance) Fluorescent lights can shatter spontaneously allowing for broken shards to end up in food and can cause injury or illness.
      • Corrective Action: Add shatterproof covers to all light fixtures that do not currently have any.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. Sanitizer in the main kitchen area was at 100 ppm QUAT at time of inspection. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Operator replaced the sanitizing solution in the bottle from the dispenser and the new solution was at 200 ppm QUAT.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Pest control reports show evidence of mice still present in the facility (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Continuing the use of a professional pest control operator is required, but checks by the staff and operator are also required to help reduce the infestation. Follow all recommendations and requirements of the pest control company. Clean and sanitize area when droppings are located and monitor situation. Operator to remain vigilant regarding infestation and during the upcoming closer any holes or other areas in which pests can enter the facility.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unsealed bare wood shelves found in the dry storage area. (Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Raw wood also makes it harder to clean and disinfect after a pest infestation. Proper materials and finishing is required to ensure adequate cleaning and disinfecting.
      • Corrective Action: Refinish or replace surfaces to provide a durable easy to clean surface.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wooden cutting board on the left hand side prep table in disrepair. (Public Health Significance) A cutting board or any food contact surface that is in disrepair is not easy to clean and disinfect, therefore makes it easier to harbour pathogenic organisms.
      • Corrective Action: Replace the cutting board with one that is smooth, durable and easy to clean.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old wooden cutting board block stored in the back of the kitchen. (Public Health Significance) Having excess equipment stored in a facility clutters the place and does not allow for adequate cleaning and sanitation. Excess equipment also provides another place for mice and other pests to hide and become an infestation.
      • Corrective Action: Remove any equipment or utensils that are not vital to the operation of the facility.
    • 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. Staff have previously had FOOSAFE level 1, however all certificates have since expired.
      • Corrective Action: Ensure staffing schedules provide for FOODSAFE trained personnel to be present at all times. Ensure staff are registered for a FOODSAFE Level 1 course (or equivalent) during the upcoming renovations.
  7. Routine Inspection

    2 infractions

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings were noted in the facility. Mice dropping were noted everywhere in the facility. Specifically, droppings were located on dry goods, on the floor, under glassware, under the grill, and in the back of the kitchen. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Use a professional pest control company. Clean and sanitize area where droppings are located and monitor situation. Provide an updated plan for the daily sanitization in a form that is acceptable to the Environmental Health Officer.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Three holes in the walls large enough for mice and other pests to enter the facility were found during inspection. (Public Health Significance): Pests can enter into facilities from holes in the floor, wall or ceiling. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Close all holes and any other cracks or crevices where pests may enter the facility.
  8. Follow-Up Inspection

    0 infractions

  9. Initial Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Florescent lights not covered with explosion proof covers
      • Corrective Action: Covers or plastic tubes need to be installed
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bare wood surfaces around the cooking range are badly soiled.
      • Corrective Action: Cleaning and or replacement is required.