Trench Brewing and Distilling
399 2nd Avenue, Prince George, V2L 2Z4 · Restaurant
6 inspections
- Routine Inspection
2 infractions
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The sink faucet at the prep-kitchen located upstairs was not in good repair. A duct tape was used to secure it in place. Properly functioning toilets and sinks are essential for maintaining sanitary condition in commercial kitchens.
- Corrective Action: Repair or replace the faucet to meet the approved specifications.
- 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: The kitchen lighting system had a missing cover. This has been a repeat violation. Lack of shatter-proof covers may increase the risk of physical contamination of food if the bulbs were to shatter.
- Corrective Action: Install a new shatter-proof cover over the lights in the kitchen as per the approved plans.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The kitchen canopy directly above the grill was observed to have grease build-up. It was further observed that some of the grease was dripping on to the floor beside the grill. Public Health Significance: Grease build-up may increase the risk of fire hazard and pest attraction which may further lead to food contamination.
- Corrective Action: Ensure that the kitchen canopy is cleaned and maintained in good sanitary condition.
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: The main floor kitchen lights do not have a shatter proof cover. Public Health Significance: Missing shatter proof covers in food preparation area may increase the risk of physical contamination of food by shattered bulbs.
- Corrective Action: To minimize the risk of physical hazards in a food preparation area, please ensure all light fixtures have adequate light covers or shatter proof bulbs.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
2 infractions
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Quat sanitizer dispensed at approximately 25-50 ppm. This is not an adequate concentration of sanitizer to achieve the required level of disinfection of dish ware and food contact surfaces.
- Corrective Action: Ensure that sanitizer is dispensed at 200 ppm. Bleach prepared to 100-200 ppm is to be used as a disinfectant until quat dispenser is serviced.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Hand sink in kitchen not stocked with paper towels at time of inspection.
- Corrective Action: Ensure that paper towels are available for staff at all times during operation.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Cooked pasta stored directly on top of two-compartment sink in top kitchen area. This presents a potential for contamination between the food and the food handler or items washed in the sink.
- Corrective Action: Pasta was moved to a separate area at time of inspection.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Quat sanitizer solution was measured at 0 ppm for spray bottles and directly from quat dispenser. Quat solution was observed to be drawn effectively, but dispensed at a high temperature (approximately 60 to 65 C). Quat sanitizer is not effective at high temperatures due to potential chemical degradation. MSDS for quat sanitizer states that storage tempearture should not exceed 50 degrees Celsius.
- Corrective Action: Service or adjust the quat dispenser so that solution is dispensed at proper temperature. Purchase test strips to verify that the sanitizer solution is maintained at 200 ppm. 50-100 ppm bleach is to be used as the primary surface sanitizer until the operator is able to verify that quats are being dispensed as needed.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Two compartment sink used for hand washing in the top floor kitchen was not stocked with paper towels at time of inspection.
- Corrective Action: Paper towel dispenser was restocked with paper towels during inspection. Do not use re-usable wiping cloths in order to dry hands in the future.
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
2 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored at slightly above 4°C in the open top refrigeration unit. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Operator to ensure that the open top refrigeration unit remains closed when not in use and to move potentially hazardous cold foods within the refrigeration unit to ensure proper air flow in order to maintain a temperature of 4°C or less.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate concentration of Quats solution in spray bottles. Test strips not available at the time of inspection. (Public Health significance) - The Quats sanitizing solution must provide a minimum concentration of 200 parts per million (ppm) as required to effectively sanitize food contact surfaces.
- Corrective Action: Operator instructed to prepare fresh sanitizing solution each day and to acquire test strips to ensure 200 ppm Quats solution concentration at all times.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]