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Wall of Fame Sandwich Shop Ltd, The

1485 10th Avenue, Prince George, V2L 2L2 · Restaurant

4 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (turkey and vegetables) in the cooler were left uncovered and open to contamination. Public Health significance: Uncovered foods are prone to cross-contamination from other food items, airborne contaminants and contact surfaces, which can lead to foodborne illness and spread of pathogens.
      • Corrective Action: Operator to ensure all foods are covered and protected from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping cloth was left bare on the meal prep table and reused without being submerged in a sanitizing solution. Public health significance: An unsanitized and repeatedly used wiping cloth is a breeding ground for pathogens and encourages the spread of pathogens by cross-contamination if used on multiple surfaces.
      • Corrective Action: Operator to ensure wiping cloth is fully submerged in a sanitizing solution that meets the active concentration (as per manufacturer's direction) at all times.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Spray bottles with sanitizers were with no labels. Public health significance: Unlabelled spray bottled with sanitizers is chemical hazard as the content can be sprayed and used for other purposes than the intended.
      • Corrective Action: Operator labelled spray bottles appropriately during inspection.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in an approved sanitizer or use single use napkin with sanitizer.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles left unlabelled inside premises. Unlabelled chemical spray bottles may be mistakenly used for cooking by unwary staff.
      • Corrective Action: Operator to labelled chemical spray bottles.
  3. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines. This must be done after each use and between different meats.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles in the facility were found without labels. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: Ensure all chemicals (spray bottles) used in the premises are appropriately labelled to identify the contents.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed staff were not using the handwashing station in the front serving area. Piles of bags were seen placed obstructing the access to the sink.
      • Corrective Action: Operator to ensure handwash station is accessible at employees at all times and encourage employees to use it often.
  4. Initial Inspection

    0 infractions