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Two Sisters

3763 4 Avenue, Smithers, V0J 2N0 · Restaurant

5 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health Significance): High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • 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 the rinse temperature regularly so you know when the unit needs adjustment or repair. Dishwasher was repaired at time of inspection.
  2. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Three poison bate units for ants were obsereved in the kitchen on the floor near the back door.
      • Corrective Action: Poison bates are not permitted to be within a food premise to eliminate potential for chemical contamination of food or food contact surfaces. For future ant issues, use diatomacrous earth or non poisonous options on the exterior of the premise and seal off any access points.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed suspended shelving unit above the food preparation table and the green storage shelving unit alongside the food preparation table to both be covered in dust and debris.
      • Corrective Action: Clean and remove dust from both the green and suspended shelving units to prevent possibility of cross contamination. If the suspended shelving unit cannot be cleaned, removal of the unit will need to be considered.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed the Danby silver bar fridge & freezer under the espresso machine to have a build up of debris inside the unit.
      • Corrective Action: Clean and disinfect both the inside of the fridge and the freezer.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust and food debris was observed behind fridge and along wall near the back door
      • Corrective Action: Vacuum and clean affected areas to help enable maintenance of a clean and sanitary premise.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items that are not being used for restaurant operations are still stored on the premise. Observed dirty kids booster seat on the floor in the office. when asked operator about it, operator advised it is not being used.
      • Corrective Action: Remove all Items that are not being used for restaurant operations regardless of where they are being stored on the premise. this will free up space and aid in more easily cleanable areas.
  3. Follow-Up Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Facility was observed to need a general cleaning. The stove was observed having dried food platter and dirt debris on the elements and along the soides of the equipment. Fridges/freezers including inside, doors and handles need a clean.
      • Corrective Action: Operator to conduct a general cleaning of the facility. Operator to remove all old food, dust and grime debris from the stove, fridges and freezers, and then thoroughly clean and sanitize all equipment to ensure the facility is maintained in sanitary condition.
    • 303 - Critical Repeat Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Mechanical dishwasher was observed leaking at the start of each wash cycle. A dirty plastic container with a glass jar was observed half under the dishwasher.
      • Corrective Action: Operator to have dishwasher repaired or replace to prevent any further leaking. Clean plastic container and keep clean while waiting for a working dishwasher to maintain a more sanitary environment in the interim.
    • 312 - Repeat Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Facility was observed to be quite cluttered with items being stored on shelves that may not all be used for current kitchen operations. for example: two crock pots were observed on bottom shelf on the rack near the prep cooler having food debris all over them
      • Corrective Action: Remove all items that are not necessary for current kitchen operations to provide better storage space, easier navigation of the kitchen and to maintain a sanitary environment.
  4. Routine Inspection

    6 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food items were observed being stored on the ground underneath the shelving units. These food items looked to be primarily baking ingredients. This type of practice contributes to the cross contamination of food contact surfaces when you move them from the floor to a work surface.
      • Corrective Action: All food items must be stored no less than 15 cm above the ground.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Facility was observed to need a general cleaning. The stove was observed having dried food platter on the right side. Fridges/freezers including inside, doors and handles need a clean.
      • Corrective Action: Clean and maintain affected areas to be able to provide a more sanitary environment.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer available on site at time of inspection. When asked staff what is used for surface sanitizer i was directed to a vinegar and water solution- this is not a sanitizer. (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: Prepare and maintain a sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Mechanical dishwasher was observed leaking at the start of each wash cycle. A dirty plastic container with a glass jar was observed half under the dishwasher.
      • Corrective Action: Have dishwasher repaired or replace to prevent any further leaking. Clean plastic container and keep clean while waiting for a working dishwasher to maintain a more sanitary Environment in the intirm.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Facility was observed to be quite cluttered with items being stored on shelves that may not all be used for current kitchen operations. for example: two crock pots were observed on bottom shelf on the rack near the prep cooler having food debris all over them. I asked the kitchen staff if they are being used, and the answer was "no". There was also unneccesary items observed being stored on the floor near the dishwasher
      • Corrective Action: Remove all items that are not necessary for current kitchen operations to provide better storage space and easier navigation of the kitchen. Aswell as to maintain a sanitary environment.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Dirty dishes were being stored wear kitchen staff wash their hands. Also no handwashing of the kitchen staff was observed during the 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: 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.
  5. Initial Inspection

    0 infractions