Uda Dune Baiyoh - House of Ancestors
355 Vancouver Street, Prince George · Restaurant
5 inspections
- Routine Inspection
3 infractions
- 201 - Critical Repeat Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Observed carton of cream past the best before date in the refrigeration unit in the prep area. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
- Corrective Action: Staff immediately discarded the food product past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Raw meat is stored with ready to eat foods in the walk-in freezer. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food items in the walk-in freezer and dry storage area were stored on the floor. (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Operator to ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
- 201 - Critical Repeat Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
2 infractions
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Pink biofilm observed inside of ice machine at time of inspection. Ice is a ready-to-eat food that must be kept protected from mcirobial contamination.
- Corrective Action: Clean the ice machine and ensure that it is cleaned routinely to prevent growth of mould or biofilm.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Mechanical dish washer has not been repaired since previous inspection. Staff are currently performing manual dish washing.
- Corrective Action: Have the dish washer serviced as soon as possible. Continue to ensure that dish ware is cleaned and sanitized manually using three-compartment sink method until dish washer is in working order.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
2 infractions
- 201 - Critical Repeat Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Observed containers of margarine and all vegetable shortening past the best before date in the walk-in cooler. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
- Corrective Action: Staff immediately discarded the food products past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Gap observed on the bottom right corner of the back door which can allow the entry of pests into the food premises. This can further contaminate the food and lead to foodborne illnesses.
- Corrective Action: Operator to seal off the gap on the back door completely to eliminate the pest access and entry points.
- 201 - Critical Repeat Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
5 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Observed cartons of milk and buttermilk past the best before date in the walk-in cooler and walk-in freezer. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
- Corrective Action: Staff immediately discarded the food products past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods (cupcakes; milk and cream cartons) were stored at above 4°C in the cafe. The internal temperature of cupcakes was recorded at 6.5°C and that of milk was recorded at 10°C. The staff mentioned that these food items have been in the respective refrigeration units for more than 2 hours. 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: The operator voluntarily discarded the cup cakes and the milk cartons. Do not store potentially hazardous cold foods in the refrigeration units that are not able to maintain a temperature of 4°C or less; monitor and adjust the temperatures or have serviced, as required. Operator to maintain temperature logs for all the cold and hot holding units.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Chemical dishwasher was not dispensing chlorine at the time of inspection. Public health significance - dishwasher should be able to effectively dispense sanitizer solution to ensure sanitation of all tools and utensils. Effective dishwashing and sanitization procedures destroy organisms of public health importance that may be present on the utensils and equipment.
- Corrective Action: Repair and service the dishwasher so it can dispense a chlorine solution between 50 - 100 ppm. Operator to use the three-compartment sink to wash, rinse and sanitize all utensils and equipment until the dishwasher is repaired.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution in the 3-compartment sink in the kitchen area. Quats sanitizer detected at 50 ppm. Public Health significance - Quats sanitizer solution for manual dishwashing must provide a minimum concentration of 200 parts per million (ppm) as required to effectively sanitize dishware. Effective sanitization prevents growth of pathogens and reduces the risk of spread of disease causing organisms.
- Corrective Action: The staff immediately prepared fresh sanitizer solution in the 3-compartment sink. Quats sanitizer concentration measured at 200 ppm. Monitor and log sanitizer concentration regularly so you know when the sanitizer solution needs to be replaced with fresh solution.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution detected in the cafe area. Quats sanitizer concentration measured at 50 ppm in the sanitizer bucket. Public Health significance - Food contact surfaces should be cleaned and sanitized frequently using an adequate concentration of sanitizer solution to destroy pathogens that can contaminate food and potentially cause foodborne illness.
- Corrective Action: The staff immediately prepared fresh solution in the 3-compartment sink and sanitizer buckets were refilled. Quats sanitizer concentration measured at 200 ppm.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
4 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Mini fridge in the cafe at 4.9°C and temperature logs are not maintained. Ensure all cold holding units are at 4°C or below to ensure germ growth is limited.
- Corrective Action: Mini fridge was adjusted to be colder. Operator to maintain temperature logs for the fridge.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Scoops stored in frozen berry bins in freezer and in sugar bin. The handles of the scoops can coss contaminate the food if they are stored together.
- Corrective Action: Store scoops outside of food containers.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Chemical dishwasher was not dispensing chlorine at the time of inspection. Ensure the dishwasher is dispensing sanitizer to ensure sanitation of all tools and utensils.
- Corrective Action: Repair and service the dishwasher so it can dispense a chlorine solution between 50 - 200 ppm. Operator to use the three sink dishwashing method to sanitize all utensils and equipment until the dishwasher is repaired.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Sanitation bucket in the cafe area has no detectable levels of QUATs. QUATs sanitizing solutions must be maintained between 200 - 400 ppm. The buckets must be replaced every 2 - 4 hours or more depending on usage.
- Corrective Action: Implement a system to ensure the sanitizer is replaced every 4 hours at minimum and that it is between 200 - 400 ppm.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]