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West End Restaurant Ltd.

610 3 Avenue West, Prince Rupert, V8J 3S1 · Restaurant

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. Sanitizer in the kitchen was measured at 50 ppm at time of inspection. (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: Change sanitizing solutions as required to always maintain an effective concentration of 200 ppm unscented bleach. Operator added bleach to the sanitizer bucket at time of inspection to reach the required 200 ppm bleach.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some shelves in the walk in cooler are rusting and starting to flake pieces off. (Public Health Significance): Flaking of rust can enter into food and be ingested causing serious illness or injury.
      • Corrective Action: Replace or otherwise repair all shelving units that are rusting.
  2. Follow-Up Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in the walk in freezer has a build up of crumbs and debris.(Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Remove all the crumbs and debris from the floor of the freezer. Clean and sanitize all surfaces.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (1) Floors in the walk in cooler are in disrepair and have pieces missing. (2) Some shelves in the walk in cooler are rusting and starting to flake pieces off. (Public Health Significance): (1) Worn down floors can allow for harbouring of grime and can be in unsanitary condition perfect for allowing pests to infest. Pests carry disease that can lead to serious illness. (2) Flaking of rust can enter into food and be ingested causing serious illness or injury.
      • Corrective Action: (1) Repair or replace the broken floor so that it is smooth durable and easy to clean. (2) Replace or otherwise repair all shelving units that are rusting.
  3. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Frozen pork in the walk in freezer and roasts in the walk in cooler did not have lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
  4. Routine Inspection

    8 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Facility was using community water currently under a boil water notice to prepare ice. (Public Health Significance): Water consumed under a boil water notice could cause harm and could result in waterborne illnesses.
      • Corrective Action: Operator unplugged the ice machine at time of inspection and will not serve ice until the boil water notice is lifted. The community water may be used IF the water is brought to a rolling boil for a minimum of one minute and cooled prior to use. After boil water notice has been lifted clean and sanitize the ice machine according to the manufacturer's instructions before reusing it.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Frozen pork in the walk in freezer and roasts in the walk in cooler did not have lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, foods thawed sitting at room temperature. Roasts were thawing at room temperature at time of inspection. Internal temperature was probed at -1.2C. (Public Health Significance): Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. Operator moved the roasts to the walk in cooler at time of inspection.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: (CORRECTED DURING INSPECTION) Upright freezer next to the back door was left open for an indeterminate amount of time and all of the products inside thawed and became unusable.
      • Corrective Action: Operator voluntarily threw out all of the products in the freezer at time of inspection. Defrost, deep clean, and sanitize the freezer before it is used again to store frozen products.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was using a cleaner in the front of house and was not sanitizing surfaces properly. (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: Use a 200 ppm bleach solution in the front of house instead of just a cleaner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. Bleach concentration was at 10 ppm at time of inspection in the kitchen 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: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach). Operator added more bleach to the sanitizer bucket to achieve a concentration of 200 ppm.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Dishwasher was at 64.4C at time of inspection. (Public Health Significance): High temperature automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm bleach 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.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two bottles of cleaner in the front were not labelled at time of inspection. (Public Health Significance): Having unlabelled bottles/containers in the kitchen could inadvertently allow for the chemicals to end up in the food for human consumption. Unlabelled chemicals can be accidentally be used for purposes other than their intended ones and therefore could lead to illness or injury.
      • Corrective Action: Label the bottles with what is in them and the concentrations. (bleach, 200 ppm, sanitizer).
  5. Follow-Up Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen egg rolls were observed stored in household garbage bags in the chest freezers in the basement.(Public Health Significance): Garbage bags and other non-food grade bags and containers can leach chemicals into the food that can result in serious injury or illness.
      • Corrective Action: Store all food in food grade bags and containers at all times. Operator moved the frozen egg rolls to food grade plastic bags at time of inspection.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping has been added to the top and side of the back door in the basement. However, there is still an air gap at the bottom of the door that can allow pests to enter the facility. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Add a door stop to the bottom of the back door to prevent pests from entering the facility.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried rice was observed all over the floor in the dry food storage. (Public Health Significance): Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Move all items in the area (remove the excess items) and clean and sanitize all surfaces before putting everything back.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bare wood surfaces were observed in the dry storage area. Some shelves had a protective lining on them, but others did not. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Add protective linings to all shelves in the dry storage area.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: There is insufficient lighting in the dry storage area and parts of the dry storage is dark and hard to see. (Public Health Significance): Insufficient lighting does not allow for significant cleaning and sanitizing of areas that are hidden in the dark. This could lead to pests harbouring in these areas and pests carry diseases that can cause serious illnesses
      • Corrective Action: Add lights to the dry storage area to provide adequate lighting everywhere..
  6. Follow-Up Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door in the basement is not sealed tight and allows light and air through on three sides of the door. Flies were observed on a sticky fly trap hanging near the back door. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Seal the edges of the door so there are no gaps to the outside. Ensure you cannot see outside when the door is closed and all areas are sealed.
  7. Follow-Up Inspection

    9 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two whole chickens were cooled directly in the walk in cooler without breaking them down first. Discussions with the operator determined that the chickens were cooked the previous night and placed into the walk in cooler about 10 minutes after they were taken out of the oven. (Public Health Significance): Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness. Cooling chickens whole can lead to the inside meat of the breast to be too long, even if stored in a walk in cooler, in the danger zone allowing for pathogenic organisms to proliferate.
      • Corrective Action: Operator discarded the whole chickens at time of inspection. Education on proper cooling techniques were provided to the operator. Proper cooling techniques for a whole poultry include allowing the poultry to cool until it can be handled for no more than two hours, preferably sooner, and then portion it out into smaller portions that can cool quicker than the whole poultry. After the poultry is broken down, it is to be put into a cooler capable of maintaining 4°C or colder.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Scoops found in flour and sugar bins in the basement. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Multiple containers including whole chickens, and raw shrimp were left open to the air in the walk in cooler. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Ingredients including sugar and flour were stored in garbage cans and not in food grade containers in the basement. (Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator to purchase food grade containers for the ingredients.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door in the basement is not sealed tight and allows light and air through on three sides of the door. Flies were observed on a sticky fly trap hanging near the back door. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Seal the edges of the door so there are no gaps to the outside. Ensure you cannot see outside when the door is closed and all areas are sealed.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Cardboard lined the floor of the walk in cooler. Cardboard was starting to show grease and other stains from use. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove all cardboard from the floors of the facility and DO NOT replace the cardboard. .
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Floors in the basement are in disrepair and have pieces missing. (Public Health Significance): Worn down floors can allow for harbouring of grime and can be in unsanitary condition perfect for allowing pests to infest. Pests carry disease that can lead to serious illness.
      • Corrective Action: Repair or replace the broken floor so that it is smooth durable and easy to clean.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Seals on two chest freezers in the basement are broken and need to be replaced. (Public Health Significance): Broken seals on fridges or freezers can lead to temperature abuse inside if they are not properly sealed. For freezers broken seals may lead to a freeze thaw cycle. The freeze thaw cycle may allow microbes present in food to multiply in the warmer temperatures whereas in correct freezer temperatures (-18°C or colder) these microbes are dormant.
      • Corrective Action: Replace the seals of the chest freezers so the lids can properly close and seal.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. Hoisin sauce and stewing tomatoes stored in original metal cans in the walk in cooler (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  8. Routine Inspection

    7 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Floors in the basement are in disrepair and have pieces missing. (Public Health Significance): Worn down floors can allow for harbouring of grime and can be in unsanitary condition perfect for allowing pests to infest. Pests carry disease that can lead to serious illness.
      • Corrective Action: Repair or replace the broken floor so that it is smooth durable and easy to clean.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ingredients including sugar and flour were stored in garbage cans and not in food grade containers in the basement. (Public Health Significance): Non- food grade storage containers or bags may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Operator to purchase food grade containers for the ingredients.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Multiple containers including cut up broccoli and noodles were left open to the air in the walk in cooler. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Food including french fries and frozen pork stored in containers on the floor in the walk in freezer in the basement. (Public Health Significance): Storing food on the ground and not a minimum of 15 cm (6 inches) off the ground does not allow for proper cleaning and sanitizing of surfaces and may lead to serious illness and injury.
      • Corrective Action: Store all food products up off the floor a minimum of 15 cm (6 inches) to help facilitate cleaning and sanitizing.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door in the basement is not sealed tight and allows light and air through on three sides of the door. Flies were observed on a sticky fly trap hanging near the back door. (Public Health Significance): Pests can enter into facilities in tiny holes and can carry harmful diseases that can cause serious illnesses.
      • Corrective Action: Seal the edges of the door so there are no gaps to the outside. Ensure you cannot see outside when the door is closed and all areas are sealed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Seals on two chest freezers in the basement are broken and need to be replaced. (Public Health Significance): Broken seals on fridges or freezers can lead to temperature abuse inside if they are not properly sealed. For freezers broken seals may lead to a freeze thaw cycle. The freeze thaw cycle may allow microbes present in food to multiply in the warmer temperatures whereas in correct freezer temperatures (-18°C or colder) these microbes are dormant.
      • Corrective Action: Replace the seals of the chest freezers so the lids can properly close and seal.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Sugar and salt stored in metal cans next to the cook area. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only. Operator replaced the metal cans with food grade containers at time of inspection.
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    4 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operating permit failed to hold a valid decal sticker.
      • Corrective Action: Operator to obtain a valid decal sticker which should be posted on the operating permit.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in cooler and dry storage area were observed to be stored on the ground (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: 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.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime in various areas of the restaurant. This can affect sanitation and attract pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, under and behind the equipment (stoves, grill, and coolers) as well as shelving and floors in the storage area to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing station is being used to store dirty dishes and utensils at the time of inspection. Public health significance - Handwashing sink should only be used for washing hands and should be fully equipped with hand soap, hot and cold running water and paper towel. This is to ensure proper use of handwashing station and to prevent cross-contamination from dirty and used dishes which further helps to prevent spread of various foodborne illnesses.
      • Corrective Action: Operator immediately moved the dishes from the handwashing sink to the dishwashing sink. Operator to ensure that the handwashing sink is only used for the purpose of handwashing.