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Tony's Restaurant

210 Chowsunket Road, Fraser Lake, V0J 1S0 · Restaurant

6 inspections

  1. Routine Inspection

    9 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food items such as bags of beef and ham were observed to be thawing at room temperature for over 2 hours. (Public health Significance) - Potentially hazardous food items when stored in the temperature danger zone (4°C-60°C) can cause growth of illness causing pathogens and toxins. Such food items if consumed may result in food-borne illness.
      • Corrective Action: Operator was requested to discard the bags of beef and transfer the ham into a working cooler under 4°C at the time of inspection. Ensure that potentially hazardous food items are thawed in a foodsafe manner.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed personal item (mobile phone) of an employee on the counter of the prep-cooler at the time of inspection. (Public Health Significance) - Storing personal items such as a mobile phone on food contact surfaces. This increases the risk of contamination and potentially food-borne illness.
      • Corrective Action: Employee was advised to store the personal food item in a separate designated location at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizing solution detected in the chemical dishwasher as the dishwasher was not operational during the inspection. (Public Health Significance) - Unsanitized dishware and food handling equipments can harbour disease causing pathogens, such dishware and food handling equipments when reused can contaminate the food and may cause food-borne illness.
      • Corrective Action: Ensure that all food handling equipments are sanitized solution in an appropriately working dishwasher.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was observed to have significant accumulation of meat residuals and was thus not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned and sanitized meat slicer are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (meat slicer) may cross-contaminate other food products and may cause food-borne illness when reused.
      • Corrective Action: Ensure that the meat slicer is disssembled and appropriaitely cleaned and sanitizer after every use and when different types of food items are used.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Exit door by the dry storage was observed to have openings on the bottom panel.(Public health significance) - Any gaps or openings on the doors can serve as entry points for pests such as rodents and arthopods. These pests can contaminate food items which if consumed may result in food-borne illness.
      • Corrective Action: Operator to ensure that the door in the kitchen is repaired such that there are no gaps or openings.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The mechanical dishwasher was not operational at the time of inspection. The walk-in cooler had a leak (as reported by the Operator) that caused pooling of water in the walk-in cooler as well as in the dry storage area. (Public Health Significance) - The mechanical dishwasher should be adequately working in order to clean and sanitize dishware. Any leaks from the equipments should be addressed to ensure optimal performance of the equipment and to prevent contamimnation of food items.
      • Corrective Action: Ensure that the dishwasher is repaired. Ensure that the equipment causing the leak is repaired.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Several hand washing stations including the public/employee washroom were missing liquid soap and paper towel at the time of inspection. (Public Health Significance) - Hand washing washing stations should always be equipped with liquid soap in a dispenser, single-use paper towels and continous supply of hot and cold running water in order to prevent cross-contamination.
      • 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.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: An employee was observed drying their hands using their clothing at the time of inspection- (Public Health Significance) - Drying hands on clothing compromises the effectiveness of handwashing by recontaminating hands with pathogens commonly found on clothing. This increases the risk of cross contamination and foodborne illness.
      • Corrective Action: Proper hand hygiene including drying hands with approved method - single use paper towels is essential to prevent the transmission of pathogens in food service settings.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: None of the food-handlers at the time of inspection had the training and certification of a valid FoodSafe course. (Public Health Significance) - FoodSafe training is important for food handlers because it builds the knowledge, skills, and habits needed to prevent food-borne illness and maintain a safe food environment. It empowers food handlers to recognize risks, take preventive action, and reduce the likelihood of food-borne illness.
      • Corrective Action: At least one operator should have a valid FoodSafe level-1 or equivalent training and certification during the operation of the food premises at all times.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The prep cooler was measured at 7.2 degrees Celsius. The creamer held on ice was measured at 12.3 degrees Celsius.
      • Corrective Action: Move the perishable products requiring refrigeration into the walk-in cooler or to a cooler that can maintain a temperature below 4 degrees Celsius.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had a build-up of bacteria. A staff member on-site was shown the grime using an alcohol swab.
      • Corrective Action: Remove and discard the ice. Clean and sanitize the ice machine. Increase the frequency of cleaning and sanitizing this equipment to at least once bi-weekly.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Knives were stored in the gap between the prep table and the cooler. This gap had accumulated a significant build-up of grime, grease, and debris.
      • Corrective Action: Remove the accumulated grime, grease, and debris. Clean and sanitize the equipment, including the knives, prep table, and cooler. Ensure that all equipment is stored in a clean and sanitary manner.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old unclean equipment was seen on-site during inspection. Owner specified these items are not in use. Owner stated these items will be removed and placed into storage.
      • Corrective Action: Remove all items not required for current food premises operations.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    6 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Rice inside a large container was being cooled in room temperature for one hour and surface temperature was measured at around 40.4°C. Hot food needs to cool from 60°C to 20°C within two hours and from 20°C to 4°C within four hours to prevent pathogen growth and toxin formation.
      • Corrective Action: Operator moved rice into a smaller container and stored it inside a walk-in cooler.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: One of the perp cooler was not functional and operator was using ice under insert for cooling. Temperature of pepperoni and salami was measured at 7.1°C and 8.2°C respectively. These product had been moved from cooler approximately an hour ago. Improperly cooled meat can allow for pathogen growth.
      • Corrective Action: Food was return to cooler. Operator to only take out small food portion cooler from walk-in cooler as needed until prep cooler can be replace or repair.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Tomato soup and beef roast was left uncovered and open to contamination. Contamination of food from contact with objects, people, pests or chemicals can cause illness.
      • Corrective Action: Operator to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects inside walk-in cooler.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris was observed on meat slicer that had not been used. Debris allows for growth of pathogen and can contaminate food and ready to eat items that are being slice.
      • Corrective Action: Operator to clean or removed meat slicer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer detected in spray bottle or container. Operator does not know how to mix appropriate sanitizer for food contact surfaces. Sanitizing solution is required to reduce the microbial load on food contact surfaces, reducing the risk of foodborne illness.
      • Corrective Action: Operator set up a spray bottle with sanitizing solution.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff was able to produce a FOODAFE certificate. Operator have no knowledge of sanitizers or safe temperature to store food. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator to ensure staffing schedules provide for FOODSAFE trained personnel to be present at all times.
  5. Follow-Up Inspection

    3 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by email on 26-10-23. The operator submitted requested supporting documents to the environmental health officer. An on-site inspection was not conducted.
      • Corrective Action:
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Foods inside of prep cooler inserts measured to be approximately 10 C at time of previous routine inspection. Prep cooler main fridge temperatures were approximately 5-6 C.
      • Corrective Action: Ensure that potentially hazardous foods are stored either below 4 C or above 60 C. When not in use, prep cooler lids are to be kept closed in order to maintain foods at 4 C or less.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard is placed under meat slicing equipment/ on top of food contact surfaces. Cardboard is an absorbable, not easily cleanable surface that is not suitable for use in food storage or food preparation areas and contributes to contamination of food and food contact surfaces.
      • Corrective Action: Remove any cardboard from food contact surfaces/food preparation areas. Smooth, non absorbent food contact surfaces are to be cleaned and disinfected on a regular basis.
  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Foods inside of prep cooler inserts were measured to be approximately 10 C at time of inspection.
      • Corrective Action: Ensure that potentially hazardous foods are stored either below 4 C or above 60 C. When not in use, prep cooler lids are to be kept closed in order to maintain foods at 4 C or less.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Large bag of frozen chicken was observed to be thawed at room temperature overnight in 2-compartment sink. Improper thawing of potentially hazardous foods supports microbial growth and contributes to risk of foodborne illness.
      • Corrective Action: Ensure that potentially hazardous foods are thawed appropriately, either packaged under running water or under refrigeration. Foods should be kept at 4 C or less during thawing.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wood cutting boards, meat slicer and onion slicer in rear food prep area observed to have build up of food debris, grease. Rear area in general requires cleaning and re-organization to facilitate easier cleaning in the future. Lack of adequate cleaning and disinfection may lead to cross-contamination leading to foodborne illness.
      • Corrective Action: Clean the inidicated areas. Food slicer equipment is to be cleaned and sanitized after each use.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine observed to have build up of mould/biofilm. Ice is a ready-to-eat food that can become directly contaminated from inadequate cleaning and disinfection of ice machines.
      • Corrective Action: Clean and disinfect the ice machine.